What kinds of thoughts come to mind when I say, ramen noodle soup? Late-night college snack? In-case-of-emergency shelf stable food? How about a staple in many school cafeterias? We created a healthy ramen noodle soup recipe kids will love.
Nirvana -- a place of bliss -- is my word for a cookbook conference taking place in New York City in a few weeks. The conference's promise? A tantalizing array of panels, distinguished guests and illuminating workshops, all under one roof at the Roger Smith Hotel on Lexington Avenue.
This year I have promised myself to meditate daily, spend more time with my family, shop more carefully, entertain more often, and eat more mindfully. Some of that has to do with paying attention to the upcoming trends this year.
More and more people are realizing that our food chain is in crisis. Big agribusiness would probably like us all to continue munching on highly processed, genetically engineered, chemical-laden, pesticide-contaminated pseudo-foods. But the tide of history is turning.
A guest at our Thanksgiving Leftovers Dinner raved about a quinoa stuffing she'd made for her own family's annual feast the day before. I cringed a bit because few of us comprehend the dark side of our trendy infatuation with this ancient food from high in the arid Andes.
California could have been the first state in the nation to mandate the labeling of genetically engineered foods. The food movement is growing fast, but as a political force, it's still in its infancy.