A Doctor’s Kitchen
Where great flavors get healthy.
Recent Archives
- September 12 2010
Charred Tomato Ketchup - September 5 2010
Turkey-Zucchini Burgers with Vietnamese Flavors and Hot Pink Mayonnaise - August 29 2010
Grilled Shrimp with Herbs and Meyer Lemon Mayonnaise
Videos
Multimedia
Step by Step Tutorials
Kateryna Odyntsova
Blanching and Drying Spinach
Putting spinach through the ringer.
Appealing Links
Did You Know?
- Fact #38It takes 4,000 saffron flowers to produce 1 ounce of powder, which is sold at over $300 per ounce.
Hawaii’s Gold Macadamia Nut Oil
Deborah says: "Macadamia nut oil has an ultra-mild flavor and a high smoke point which makes it ideal for stir-frying and high-temperature roasting. It’s my go-to oil in ethnic cuisines whose flavors are not compatible with olive oil. Because it’s healthier than any of them, I substitute it for canola, peanut, vegetable, grapeseed, sunflower, and safflower in any recipe calling for a neutral oil. Oils of Aloha, a small family-owned Hawaiian producer, makes the finest macadamia oil on the market."
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