Posts in Blog
Checking In On Your Meat Safety

If one good thing came out of the shutdown perhaps it is a growing realization that all of our food is actually inspected. While people seem to know this in the abstract it became much clearer once everyone started to read about how much rigor goes into our food supply. There are a lot of mechanisms in place to try and keep us all safe across an almost unfathomably large food chain.

This website is all about judgement-free cooking so if you don’t have time to get to a local butcher, I completely understand. But if that’s the case then it’s all the more important that you understand the differences in larger-scale food and what is safe versus what is healthy.

When it comes to meat, there is a lot to know when it comes to health that might behoove you to buy higher quality meat. But in terms of safety we are very lucky that the system is in place to keep us as safe as possible (with the understanding that, of course, nothing is infallible) no matter the price point. So I was happy to put on my Dr Oz Food Investigator hat this week to chat with him about meat safety and a viral photo that had a lot of people nervous. Watch the video below to see the whole segment and hopefully feel a little bit better when it comes to buying your meat, no matter what circumstances you are purchasing under!

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Is There a Best Time of Day to Eat?

There are so many diets and opinions on how we all eat that sometimes it can feel dizzying - eat more meat! be a vegan! stay in ketosis! - but typically we assume that the diet is mostly about the actual food.

Now we apparently have to contend with when we eat. But if the thought makes you want to throw out the diet books, you might want to wait until you hear from Dr’s Michael Roizen and Michael Crupain, the authors of What to Eat When..

You can’t help but want to listen when these two docs start talking. Dr Roizen is the Chief Wellness Officer at the Cleveland Clinic and Dr. Crupain is the Medical Director of the Dr. Oz Show - but more importantly once you see them in person you know these are two guys that don’t want to take all of the fun out of your life! On the contrary, they have the science to back them up but also enough joy in their approach to make it all feel like they are on your side. And what they are proposing is staggering: we’ve been eating at all the wrong times.

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The Time Has Come for a New Fashioned

Classic cocktails have stood the test of time for a reason, but even the most perfect cocktails can use a good twist now and then. As long as the twist is from the right person!

Enter award-winning bartender Luis Hernandez of Gibson + Luce in the Life Hotel. He takes the perfect combination and tweaks it to give it little more life and modernity.

So if you’re in need of a good warming cocktail for the weather watch the video below and give it a whirl.

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Dorie Greenspan Has a Salad To Save You

When I met Dorie Greenspan many years ago I was so delighted to learn that the voice I relate to so much on the page of her cookbooks is the exact person you get if you are lucky enough to have her standing in front of you. For so many of us she is our helpful and enthusiastic guide, coaxing us along to make recipes that bring out our best selves without feeling a lot of stress.

For her newest book, Everyday Dorie, she really brings us into her home and I wanted to tackle a recipe from it with her that really spoke to her demeanor. This salad we made together doesn’t have an artfully done photograph in the book nor was it one of the ones she suggested. But I love it because it reminded me of the quintessential way all of Dorie’s books make me feel - like I can do anything with whatever I have on hand and it will still turn out fabulously.

So watch me gush over one of my favorite people (sorry, I just have to every time I see her) and then get inspiration for a salad that will have you reaching into your pantry in no time.

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The Easiest Winter Cocktail

The problem with any cocktail or cookbook is always where to begin. With dozens of options in front of you it seems impossible to choose. But this is the beauty of the new book Be Your Own Bartender. It really starts with just the idea of ‘what should I drink tonight?’ and takes it from there. Through questions and flowcharts it will get you where you need to go. Do I want something light or heavy? Is it cold outside? Am I drinking alone? This book has you covered.

The delightful authors are two of the best experts around- Carey Jones and John McCarthy. The cocktail-loving duo know how to approach cocktails from both the geekiest cocktail side and the simplest consumer perspective. It’s a book for anyone who loves to drink and hates making decisions.

We got them both over to make an easy but perfectly balanced winter treat- the Gin Gingerly!

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How Should You Choose and Store Your Nuts?

There are few snacks I love more than nuts, but I am a big fan of variety, so I am always looking to switch it up. But with so many options today how can we know what to look for and what to avoid?

I stopped by Dr Oz and put on my Food Investigator hat to dig into the topic of nuts recently. There are some key things everyone should know - from the health-related ingredient lists to the cost-conscious ways to shop to the best ways to store.

So watch the video below before I result to puns - this is nuts (ha, couldn’t help it).

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Dr Oz, BlogAli Rosennuts, Dr OzComment
Martina McBride Is a Country AND Cooking Sensation

Sometimes life just isn’t fair. You’re not supposed to be able to sell 14 million albums AND be a great cook. But alas, that’s what you get with Martina McBride. The country music superstar just happens to also be an accomplished cookbook author and her second book, Martina’s Kitchen Mix, was recently released.

Martina came by the kitchen to share a little bit about her book as well as one of her recipes. She was so sweet we might even forgive her for being good at everything.

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What Exactly is a Pu Pu Platter?

I grew up with an American lens to Chinese food. In Charleston, where I was raised we had Chinese food that mirrored a lot of other places across the country, with its own unique dishes. When I moved to New York I started to learn more about more traditional versions of Chinese food but it also gave me an appreciation for the unique sub-culture that is Americanized Chinese cuisine.

One of the best things to me - and apparently, one of the most American - was the Pu Pu Platter. It was a dish that any children who grew up in the latter third of the last century would find familiar. It had everything you could want - fire, spinning and lots of choices.

But as our culture tried to move towards greater authenticity in different cuisines a lot of these stalwarts fell by the wayside. It had been a long time since I saw a Pu Pu Platter on a menu until I recently had dinner at Kings County Imperial. So I just had to sit down with Chef Josh Grinker to get his thoughts and to really hash out the special place of this uniquely multicultural dish

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