Share |

Articles in "Island Epicure"

In hot countries, hot dishes and spicy foods help people sweat, and thus cool off. Here, we rather like cold soups. Today, I give you a Chinese soup that’s served hot or tepid. My daughter Suzanna Leigh, whose inspirational motif is the dragon, gave me the name for it.

Come Friday, Independence Day, grills will be fired up all over the Island, and beyond. Before you even put the charcoal and/or mesquite wood into the grill, make sure the cooking surface of yours is totally clean.

Diabetes and pre-diabetes seem to have become epidemic. Some estimates of their prevalence in the population run as high as 30%. This is not okay, and not necessary.

Homegrown vegetables and fruits yield more nutrients than even the organic vegetables from the grocery store. Each year I promise myself I’ll expand my patio potted vegetable garden, but so far all I’ve been able to grow are the herbs marjoram, oregano, rosemary, peppermint and spearmint, and a lone potato.

There’s apparently a plague of diabetes and pre-diabetes in this country.
One of the doctors I most listen to says the only way to defeat it is to absolutely avoid all the sugar possible.

Researchers investigating nutritional values foods came up with a list of the 100 best. Walnuts were nearly at the top of the list, beaten out by only flax seeds as a source of omega-3 fats.
 

Do you always buy organic produce to avoid toxic pesticides? Or has the always-rising price of food driven you to ignore those more expensive fruits and vegetables?

Antioxidants stop free radicals from trashing your immune system. They help you stay younger longer, and free of inflammation, infection, heart disease, and cancer.

Vegetables from the sea bring you 97 different vitamins, minerals, enzymes and probably nutritional elements our food scientists haven’t discovered yet.
 

If Voltaire’s characters Candide and Professor Pangloss had been a dinner guests at my house this week, the professor would have recommended the recipe I give you in today’s column

The  convictions that all fats are bad and that we should throw out egg yolks seems to have run their course. Now we’re learning that some saturated fats are actually necessary.

Nothing says, “I love you,” like something chocolate. It tastes good. Eating it makes you feel good. Chocolate may even lengthen your lifespan to its full allotment. For sure, it will enhance your and your true love’s joy in the living of it.

The temptation on chilly days is to cook everything and serve it piping hot. There’s satisfaction, though, in contrasts in a meal.

Even in Kuching, Sarawak, Malaysia, latitude  1 degree 30 minutes north of the equator, there are days when the sun is at it’s farthest sout

Some of us were still holding packets of diced or shredded Thanksgiving turkey meat when the remains of a Christmas bird demanded attention. If that’s what’s taking up a lot of space in your freezer

Do you have a hard time turning off your mind and getting to sleep during this busy, exciting pre-Christmas season? Or fall asleep okay, but wake up around after four or five hours and find promptly going back to sleep impossible?

Some people can get by without eating breakfast. Not me. I wouldn’t last until ten o’clock without. My usual breakfast starts with a half grapefruit or orange wedges. It continues with oatmeal cooked with raisins or dried cranberries and topped with whole-milk yogurt.

Superior sources of the energy and nutrition we need as winter sets in and our immune systems meet extra stress: Lentils, Beans, Brussels Sprouts, Broccoli, Whole Eggs

Flu season has arrived with the November winds challenging us to keep warm, to deal with fallen trees and debris, to keep healthy.

Michael Pollan is the author of The Omnivore’s Dilemma as well as In Defense of Food. He is a clear, conscientious voice protesting the "hacking" of real food

I was hungry for Hungarian cooking, not the dumplings like fist-size white canon balls like you get in German cooking

As you read this we’re on the brink of October. You know what that means: colder weather, beginning of the flu season, higher electric and gas bills, less joie de vivre, more stress.

As I write we’ve had two days and nights of drizzly rain interspersed with showers and occasional bright spells, the kind of weather that’s cool enough for actual cooking

Summer wanes, and it’s cool enough to bake at last. My only current live-in "kid" finished school long ago, but he still likes to refuel with a handful of cookies mid-way between lunch and dinner,