Healthy Kitchen Hacks for the Home Cook
This month’s hacks come to us from Alice Waters, chef, author and proprietor of the world-renowned restaurant Chez Panisse in Berkeley, California. She’s an American culinary pioneer whose philosophy maintains that cooking should be based on the finest and freshest seasonal ingredients produced sustainably and locally.
My Tip: The Daily Grind
I use my mortar and pestle every single day. It’s something a lot of people don’t think of, but it is so great at doing so many things. I love making vinaigrette in mine: I pound garlic to a paste along with salt, then add herbs, lemon juice, vinegar and spices—all within the mortar and pestle. I also use it to make homemade hummus (crush the fresh garlic and salt, then add chickpeas, lemon juice, tahini and so forth).
The mortar and pestle give you this wonderful texture that’s not blended or completely puréed in the way you get with food processors. Instead you get a really natural and unique consistency without completely emulsifying everything. Bonus: The mortar works as a beautiful serving dish as well, so you don’t even have to transfer the final results to another dish.
Dear IDEA Fitness Community, IDEA Health & Fitness Association’s staff and members are united in opposing prejudice, bigotry and racism. We denounce all acts and intents associated with these affronts to…
Updated: 4/14/2020 It is with a very heavy heart that we must cancel the 2020 IDEA World Convention, July 8-12, in Anaheim, CA. Despite making…
Editor in Chief: Sandy Todd Webster Executive Managing Editor: Katherine Watson Executive Editor: Joy Keller Production Editor: Judy Minich Publications Assistant: Sarah Kolvas Art Director:...