Dan Edelman’s nutrition confessions of a conflicted parent.
“Barring obvious socioeconomic barriers such as poverty, often the only barrier to a child having access to good nutrition is the parents’ lack of access to information, lack of ability to process that information or laziness.” —E.M. Burton
I am no expert on food. This my perspective and my perspective alone. But it is the perspective and honesty of a father who is… Continue Reading
Chris Martirano goes grocery shopping every weekend. When he gets back, it’s all about cooking for the week.
“I try to prepare all my food for the entire week. That way when I come home from the gym or from work, I don’t have to worry about cooking anything or putting anything together,” says the member of Patriot CrossFit in Arlington, Va.
In Part 1, Martirano takes you through what he cooks to follow the… Continue Reading
Chef Nick Massie shows you how to whip up Alaskan king crab, lobster tail, scallops, shrimp and cod for a seafood bouillabaisse.
“It’s a French seafood stew with tomato broth,” he explains. “This is the kind of food that I get excited about.”
Also among the ingredients: white wine, clam juice, diced tomatoes, crushed tomatoes, chicken broth, celery, leeks, garlic and roasted garlic oil. Massie creates the broth in… Continue Reading
Dr. Lon Kilgore finds a numbers game at the heart of the obesity epidemic.
An increased frequency of obesity is a cross-societal issue that is receiving a tremendous amount of scientific and media attention. Current estimates of obesity range from 33.8 percent in the U.S., 23.0 percent in the U.K. (with Scotland leading the way with 27.0 percent) to an international low of 3.4 percent in Japan.
There are myriad proposed explanations… Continue Reading
In Italian, “cacciatore” means “hunter.” In cooking, “alla cacciatora” refers to a meal prepared hunter-style with tomatoes, onions, herbs, often bell pepper and sometimes wine.
“Whenever you see the rubber gloves come out and a pot that big on the stove, you know something great’s about to happen,” chef Nick Massie says.
Massie starts by quartering two whole chickens. He throws in oregano, Italian seasoning, salt, pepper, chili, white pepper, paprika… Continue Reading
Gary Taubes and NuSI aim to correct a decades-old problem by telling the world what to eat—and backing the recommendations up with real science. Marty Cej reports.
Gary Taubes is picking a fight. Again.
The best-selling author of Good Calories, Bad Calories and Why We Get Fat has partnered with Peter Attia, M.D., to launch a nonprofit organization with the ambitious goal of slashing the current U.S. obesity rate by more than half and the… Continue Reading
Chef Nick Massie shows you a different take on the first meal of the day with a breakfast gallimaufry.
The ingredients: sweet potato, red onion, garlic, Poblano pepper, Serrano pepper, mushrooms, ground beef, eggs, spring mix, cherry tomatoes, lemon, salt, pepper and olive oil.
“What I encourage to do is kind of prep ahead for the week,” he says. “Have this stuff at your disposal, and then your meals will taste… Continue Reading
Even if you’re busy, Chef Nick Massie shows you how quick and easy it is to cook up a batch of protein.
The ingredients: 3.5 lb. of chicken thighs, fresh garlic, tamari, sesame oil, honey, sesame seeds, fresh ginger and fresh cilantro. Together, they get tossed in a big bowl, where Massie mixes it all by hand. He lets the thighs sit for about 30 minutes, and then he sears them in a pan.
“The chicken thigh is a little… Continue Reading