Over here in the elitist foodie bubble, there’s now talk of the “stem to root” trend in vegetable cooking. The phrase refers to the impulse to minimize waste by using all parts of the plant. It’s a close cousin of the “snout to tail” movement that brought crispy pig’s tails and pickled lamb’s tongues to upscale restaurant menus. I appreciate conservation, but how visionary can it be if for the last two decades busy dieters and soccer moms have unknowingly been stem-to-root trailblazers, buying veggie scraps that were previously used as animal feed thanks to one of the oldest broccoli packers in America?
Sometimes we culinary trendsetters can pick up a trick from everybody else. MORE
As a cheerleader for home cooking, I try to avoid take out and delivery meals. But recently, when I was overcome with a craving for Thai food, I placed an order for pickup at my local curry spot. I tasked my husband with picking up dinner on his way home from work. The experience reminded me of all the things I hate about take out—the food wasn’t ready on time, it was cold and not as vibrantly flavored as I wanted. The spring rolls were greasy and excessively high in calories. The spice level was meek. And the price tag was high.
Anyone who is even remotely concerned about healthy eating or weight control has considered the carbohydrate. It’s clear to me from my own eating and weight patterns that starchy, floury foods contribute to weight gain, if only because they tend to make it all too easy to overeat. Unfortunately, they also contribute immeasurably to the pleasure in many a meal.
During my time as a nutrition editor, I learned basically just one thing for sure: For any one study suggesting something about a particular food, there’s another one in the recent past that will prove the opposite. Though almost every ingredient has its boosters and opponents, no food is so fraught with conflict as the egg. Perhaps you’ve seen the