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
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Kateryna Odyntsova
Foil Roasting (Fennel)
A terrific way to intensify flavor without adding fat.
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Did You Know?
- Fact #42A recent study from Yale’s Rudd Center for Food Policy and Obesity found that the least healthy foods were the ones most heavily marketed to children, with highly sweetened cereals topping the list.
Villa Manodori Balsamic (artigianale) Vinegar
Deborah says: “I fell in love with this vinegar years ago and have been completely spoiled by it. In my opinion, nothing else comes close in depth of flavor and body. Its luscious viscosity makes it a sauce unto itself. Use it as a glaze for steak, pork, or poultry, or drizzle it over arugula or radicchio. I even add it to roasted vegetables such as haricots verts and Brussels sprouts when they come out of the oven. It is expensive, but—believe it or not—it costs less than other balsamicos of comparable quality. It’s so rich that a little goes a long way.”
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