Posts by Corey

The silver bullet

Posted by on Nov 16, 2015 | 0 comments

The silver bullet

We’ve known for a few decades now that fiber (particularly soluble fiber—the kind you get from fruits and veggies, not from Metamucil) is magic. It’s the easiest way to lower cholesterol without drugs, since it binds to cholesterol from bile acids on the way out of the digestive tract. Eating it makes us less likely to get colon cancer, diabetes, and heart disease (among other things). But every day we learn a little more about it. This article is an interesting summary of one rich area of current study: how fiber affects our microbiome. You may already know that our gut holds...

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Pasta with Rosemary Tomato Sauce

Posted by on Jul 25, 2013 | 0 comments

Pasta with Rosemary Tomato Sauce

Summertime dishes in Italy are traditionally light, fresh, and quick to prepare. Despite the use of cream in this recipe, this sauce is no exception. Fresh, fragrant rosemary brings out the sweet and summery flavor of the tomatoes, while the splash of cream gently balances any acidity. Serve it on its own or as an accompaniment to grilled salmon. Serves 6 2 tablespoons olive oil 2 medium cloves garlic, chopped 1/2 teaspoon chili flakes or crushed chili pepper 2-3 tablespoons minced fresh rosemary (1 large sprig) 1 pound fresh tomatoes, chopped (or 1 15-ounce can ground peeled tomatoes) 1/4...

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Home-“Smoked” Salmon, Sous Vide

Posted by on Jun 21, 2013 | 0 comments

Home-“Smoked” Salmon, Sous Vide

I’ve used this recipe several times now, and I think it’s close to foolproof–an easy and delicious way to impress your friends with your culinary skill. The quality of the salmon makes a big difference with this recipe. I prefer it with wild-caught Alaskan Sockeye salmon, which has a bright red flesh that practically glows once cooked. I also prefer to use skin-on filets, which hold together better after cooking. And I would always recommend avoiding farmed Atlantic salmon, which has little flavor and destroys marine ecosystems. Thanks to Kenji Lopez-Alt of Serious Eats for...

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Coffee, kickstarting rural economies in Nepal

Posted by on Aug 13, 2012 | 0 comments

Coffee, kickstarting rural economies in Nepal

At the moment I’m in Nepal, investigating the burgeoning coffee industry. I was involved with a Nepali coffee program 4-5 years back, helping with the country’s first shipments of coffee to the U.S. market (thanks to a generous buyer who was as interested in helping farmers here as he was in getting good coffee and developing a nascent export market). Now after helping out another high-end coffee company in the U.S. as they sought to learn about Nepali coffee, I’m back to see what has changed in the past few years. In between trekking in the Himalayas and riding elephants...

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Roasting in New York

Posted by on Aug 5, 2012 | 0 comments

Roasting in New York

This summer has hit record high temperatures all over the U.S., and New York is no exception–so it seem like the wrong time to experiment in the kitchen with new cooking techniques that require a hot oven. (On the positive side, the oven preheats quickly when the air in my kitchen is already a hundred degrees.) Still, a little sweat can’t stop me when I’m on a mission, and for me, coffee is a mission. Molly from Singing Rooster is responsible for it. I’ve been buying green beans from her for a while now and playing with different home roasting techniques. She recently...

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Spinach and ricotta lasagna

Posted by on Mar 6, 2012 | 0 comments

Spinach and ricotta lasagna

Although we prefer to post only the most traditional recipes, this dish combines the best elements of traditional meat and vegetable lasagnas, and we couldn’t resist. This is guaranteed to satisfy even the most die-hard carnivore. Serves 4-6 1 generous pound of fresh spinach, about 3 bunches 8 oz fresh ricotta 4 tbs. butter 1/4 cup all-purpose flour 1 quart whole milk roughly 1 pound of fresh egg lasagna noodles, either store-bought or made from scratch (with 3 large eggs and about 2 cups flour) 3/4 cup freshly grated parmesan cheese salt, pepper, and nutmeg to taste a little more...

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Good riddance, pig McCrates

Posted by on Feb 14, 2012 | 0 comments

Good riddance, pig McCrates

McDonald’s just announced that they’re asking all suppliers to plan to phase out gestation crates, starting in June. Now, let’s face it, despite the popular (and somewhat disturbing) McRib, which seems to come and go from the restaurant’s menus in line with commodity pig prices, McD’s is not known for its pork products the way it’s known for its beef burgers and chicken-like McNuggets. It goes through a lot of bacon and sausage in it  breakfast products, however (as much as one percent of the U.S. pork supply), and its main supplier, Smithfield Farms (not...

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On food and love

Posted by on Feb 13, 2012 | 0 comments

On food and love

In the 1920s, an advertising campaign of the struggling U.S. avocado industry proclaimed indignantly, “There is absolutely NO conclusive evidence that avocados are an aphrodisiac!” Sales skyrocketed. Obviously we don’t need evidence to feed the human love affair with aphrodisiacs. Admittedly, the U.S. avocado industry didn’t invent that tale entirely: the Aztecs had said the same thing five centuries before. The Nahuatl term for the avocado tree, on which the fruits dangle in suggestive pairs, is the “ahuacahuatl,” or testicle tree. Aztec custom went so...

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