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Have you joined the Monday Movement?
Imagine a Bomb Pop. Collapse the tiers on itself — and now you’ve got a “bombe,” a bullet-shaped French confection made of layers of ice cream or sherbet.
Like a number of fish in the sea, swordfish has had its ups and down. Overfishing in U.S. waters during the ’90s led many restaurant chefs to boycott swordfish. The “Give Swordfish A Break” campaign marked the first large-scale effort to encourage consumers to support fish conservation. The move allowed endangered swordfish stocks to bounce back.
Romans may have draped themselves in togas, but they reportedly dressed their salads with a sprinkling of salt. After all, the word “salad” is from the Latin sal, or salt. Although modern-day salad lovers have more healthy baby greens to choose from than ever before, too often they’re drenched in a pool of store-bought salad dressing.
Chefs use marinades to make foods tender and infuse them with flavor. But scientists have discovered marinades also act as a barrier to potentially carcinogenic substances that are created when meat and fish are cooked over flames. Using a marinade before grilling reduces HCA (heterocyclic amines) by 92 percent to 99 percent, according to American Institute for Cancer Research (aicr.org).
Whether you order chicken spiedini at an Italian mom-and-pop ristorante or the Olive Garden, chances are good the benefits of grilling lean chunks of meat over an open flame will be overshadowed by the dish’s overall fat content.
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