It’s getting butter all the time!

Professor Alice Lichtenstein of the Tufts University Friedman School of Nutrition has written a succinct response to the recent study and Bittman-fueled news flurry exonerating saturated fat. Confusing, right? What will you do? When will the experts agree? When will…

Learning to like tuna

We know that tastes change over the years, which comes as no surprise to anyone who eats and grows up. I once thought wine was yucky. But how much can we influence those tastes? Can we train ourselves to like…

Every place has its winter vegetables

A certain purveyor of whole foods tweeted a few great ways of preparing winter vegetables. The top winter veggie? Collards. You know my first thought. Collards? In what sense are those winter vegetables? They do thrive in the winter, somewhere.…

Celeriac in polite company

A humble, knobby friend, usually caked in dirt.  This is just what I look like. Celeriac reveals a disarmingly pure crunch once peeled and poached – dolled up for polite company, as it were. Strong hints of celery and spring…