Millet, long an ingredient in bird feed, could be the next food to capitalize on the heritage grain trend.
Heritage grains are trendy. Walk through a health food store and see packages of grains grown long before modern seed technology created hybrid varieties, grains eaten widely outside of the developed world: amaranth, sorghum, quinoa.
The Mediterranean diet is a pattern of eating that lately has become a darling of medical researchers. It includes vegetables and grains, not so much meat and, of course, generous portions of olive oil.
Mary Flynn, an associate professor of medicine at Brown University, says the evidence that olive oil is good for your heart has never been more clear. "Olive oil is a very healthy food," she says. "I consider it more medicine than food."
For years I have wondered, albeit vaguely, about gefilte fish, a dish that appears in various guises in novels about Jewish families, almost always at points of celebration or domestic tension. Here's how to make it: Skin a whole pike, mince the flesh, mix with vegetables and bread. Sew the minced fish back into the skin and poach for three hours. Garnish with horseradish.
Originally published on Mon September 30, 2013 1:17 pm
<strong>Beyond maple: </strong>Sap drips from a pine tree. Around the nation, producers are making syrup from the sap of pine, birch, even black walnut trees.
Americans have a longstanding love affair with maple syrup. According to the USDA, production of the sticky stuff in the United States totaled 3.25 million gallons this year. However, it isn't the only tree syrup that's available to drizzle on your short stack or sweeten your latte.