The Vegan Before Dinnertime Diet on Dr. Oz

I sat down with Dr. Oz to discuss VB6 and cook up a few recipes.

Watch more segments from the show, here.

Posted in Uncategorized

Gnocchi: 4 Flavors, 4 Sauces

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A phrase often used (overused, really) to describe well-made gnocchi is “light as a cloud.” It’s not an especially instructive description for a piece of real food, and for cooks hoping to try their hands at gnocchi for the first time, it can be downright daunting.

It’s true that gnocchi requires a bit of technique, but achieving that cloudlike texture — “light” is perhaps a simpler, less intimidating word — isn’t actually that difficult.

Read the rest of this article, get the recipes, and watch the video with Mario Batali here.

Posted in Italian, Recipes

Snacks Worth Their Salt

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NOT long ago, edamame — the young, green, mostly still-in-the-pod soybeans — were exotic: new, fresh and unusual. A little treat to begin a meal at a Japanese restaurant; the equivalent of olives, or even bread and olive oil.

Incredibly, for almost everyone I know, that is the way they remain. Yet tucked in the freezer case of most supermarkets, at least here in the Northeast, edamame is as common as peas and carrots, sold in 12-ounce or 1-pound plastic bags and sold cheap.

So cheap that for four or five bucks you can buy a pound of organic edamame, and for considerably less than that, a pound of nonorganic. Since I figure you’re getting a quarter-pound or less when you order them at a restaurant, and paying (no doubt) up to seven bucks per serving, this alone should be an incentive to buy a bag.

Read the rest of this column and see the video here.

Posted in Produce

Today Show: Perfect Rack of Lamb

Making rack of lamb for the holidays? Here are three ideas for what to put on top.

Posted in Behind The Scenes, Recipes

Heeere’s Pam (and Maggie, and Sharon)

Pam Anderson, one of our regular contributors and the engine behind threemanycooks.com, joins her daughters in a video premiere. -mb

 

Posted in Behind The Scenes