|
|||||
|
|
Your gut is full of microscopic creatures known as microbes. Among other things, they are critical to digestion. You’ve probably seen yogurt advertised as containing “live active yogurt cultures,” and these do help your gut microbes to thrive, keeping everything running smoothly. This is also [...] Dr. Tim Says…. When I discuss cholesterol results with patients they’ll often tell me, “I’ll stop eating red meat.” Unfortunately, it’s not that red meat is bad for you, but folks generally eat too much of it and also don’t choose the right cuts.
Chef Tim Says…. Technically, braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. In some ways it’s similar to stewing, except that with braising there’s generally only enough water, wine or stock to add a little moisture [...] Chef Tim Says…. Brown rice is the more natural form of rice because it hasn’t had the outer bran layer stripped away. The bran layer is high in fiber and other nutrients but it is the lovely nutty flavor and chewier texture that makes brown rice [...] Dear Dr. Gourmet, Q: My husband and I enjoy cooking together very much, and we use olive oil almost exclusively for cooking, from stir-fry to searing, except frying. Is it okay to use olive oil for searing since the technique requires high temperature? Also, is it [...] I know I’ve mentioned that both fish or shellfish and beef meals are few and far between. So finding two of these unusual main course meals to review for today seemed like it should be good news, especially since lately it’s seemed like the frozen [...] Steak with Mustard and Fennel Sauce Toasting the fennel seeds is key in this recipe. It takes a few more minutes but the result is a mellowing of the sometimes raw and bitter flavor of the [...] Don’t Panic! Yesterday a reader sent me the following email: Subject: OMG More Bad News on Red Meat It looks as if the news is worse than we [...] Dear Dr. Gourmet, Q: Your recent column on fat levels in ground turkey and ground beef, raised a question in my mind. When cooking with these products, I will often sauté the meat and pour off the accumulated fat and juice. For example, I did this [...] |
||||
