Friday, September 28, 2012

Great Values on Calphalon

Great Values on Calphalon
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Wednesday, September 26, 2012

Culinate Newsletter: Winter squash and sage, Roasted Tomato Soup, zucchini fritters

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Dear readers,

Last weekend in Portland an inaugural food festival called Feast treated attendees to a host of dinners, chef demonstrations, cooking contests, and speakers. One of our personal favorite cookbook author-journalists, Mark Bittman, was here on Thursday, addressing the future of food in this country.

My biggest takeaway from Bittman’s talk was this: At a time when many of our fellow citizens are clamoring for less government at all levels, Bittman remains an unabashed advocate for more government intervention — to counter the overabundance of non-food items manufactured and marketed in our country. In his words, we need to “disincentivize the consumption of bad foods, and make it easier to eat good foods.”

So, for example, Bittman is a strong advocate for a soda tax. In Richmond, California, there is a measure on the November ballot for just such a tariff. Bittman says he’s watching the Richmond vote closely; he believes it will take just one municipality to pass such a tax, and others will follow. And when they do, he says, the public health implications will be huge.

Bittman is not alone in that assertion. Marion Nestle, a food-policy expert, also is following the Richmond tax "with rapt attention."

Stay tuned. The passage of Richmond’s ballot measure is anything but certain. Still, the future of food — and drink — and health may soon see a welcome shift.

Kim Carlson
Editorial Director

Featured Stories

A taste of memory

Here’s a lamb sandwich from Adam Ried that you won’t quickly forget.

Winter squash and sage

Deborah Madison is looking forward to one of her favorite herb-vegetable pairings.


Featured Recipes

Roasted Tomato Soup
with Fresh Herbs

Your early fall tomato crop will taste great in this Patricia Wells soup.

Zucchini Fritters with
Yogurt Sauce

When life gives you zucchini, make fritters! (Delish with roasted tomato soup.)


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Monday, September 24, 2012

50 Stuffed Potatoes + Cheesy Chicken Parm

Food Network Newsletter
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Taste of the Week
Melissa's Weeknight Meals
Kids and adults alike will love Melissa's easy recipes for after-school dinners.
Section Separator Jeff Mauro's Favorite Subs
Super-size your sandwich to feed a crowd with Jeff Mauro's favorite game-day food.
Section Separator 50 Stuffed Potatoes
Serve spuds from Food Network Magazine as a main dish: They're loaded with tasty toppings.
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Top 5 All-New Healthy Recipes From FN Kitchens
Lightened Chicken and Eggplant Parmesan Recipe 1 Lightened Chicken and Eggplant Parmesan
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Healthified Broccoli Cheddar Soup Recipe 1 Healthified Broccoli Cheddar Soup
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Healthy Roast Fingerlings With Lemon Recipe 1 Healthy Roast Fingerlings With Lemon
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Lightened-Up Stuffed Peppers Recipe 1 Lightened-Up Stuffed Peppers
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Baked Tilapia With Coconut-Cilantro Sauce Recipe 1 Baked Tilapia With Coconut-Cilantro Sauce
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