Improvised Eggplant & Veggies Ratatouille

This Jazz Cooking-style recipe is a culinary improvisation inspired by the limited and quite odd assortment of vegetables that were available on a recent August day during our latest visit to an organic farm we … Read More

Cranberries—Mighty Little Healing Powerhouse

By Catharine Kaufman (a.k.a. The Kitchen Shrink) Cheers to the power of small things! To autumn’s jewel-like cranberries that pack as much super-food punch in their ruby-red spheres as do blueberries and their other Lilliputian … Read More

Daily Eating Habits of Famous Athletes

by Lewis Robinson      • Novak Djokovic, born in Serbia, in 1987, is the 2019 reigning champion of Wimbeldon as well as the highest ranked tennis player in the world. He credits his super-nutritious, … Read More

FOOD AS ART

By Lewis Robinson Now that “food, glorious food!” has transcended this anthem-like song from the musical “Oliver” into the cultural concept of “Art,” food production and the culinary arts have been given pride of place … Read More

SKIN-NOURISHING FOODS FOR HEALTH AND BEAUTY

By Dina Eliash Robinson At the first sight of acne, chocolate breakout, sunburn or other SOS distress signals the skin sends out when it’s in trouble, it’s best to immediately try to figure out the … Read More

SALMON CROQUETTES

Since this baked protein dish lends itself to improvisation in both flavors and textures to please a wide variety of taste buds, we decided to replace the traditional written recipe with photos showing most of … Read More

STROKE PREVENTIVE FOODS AND LIFESTYLE

By Dina Eliash Robinson Less of a medical mystery, since the wider use of MRIs and other diagnostic tools, strokes still pose a danger to people of all ages. Risk factors include obesity, high blood … Read More

BAKED, BREADED ORGANIC CHICKEN THIGHS

Ingredients:   2 lbs. skinless, boneless ORGANIC chicken thighs 1 container of organic Panko or Italian breadcrumbs (buy 2 if the container is small) 4 organic eggs 1 cup of organic extra virgin olive oil … Read More

COOKING MILLET:

    Measure 1 cup of millet. Combine millet with 3 cups of water and soak for at least 7-8 hours. Drain in a colander and rinse well. In a medium pot, combine soaked millet, … Read More