Oh, Eating Very Well

When a magazine and its collaborative website are called Eating Well, healthy food is a given. Of course it is, but this isn’t nearly the whole story, right? Certainly not, and when recipes promise readers will be “Eating Well,” they’d better deliver on the phrase’s entire meaning. Fortunately, the webpage’s writers understand this, and they…

Use Your Noodle

Pad Thai is a prominent offering in Siamese restaurants, no matter whether it’s served up in the dining room, or if it’s delivered. With good reason, of course. Juicy chicken is sliced thinly and is woven among chewy rice noodles. The combination is drenched in a luscious sauce exuberant with Southeast Asian flavors, including tangy…

Again with the Peaches?

Of course. It’s late summer, after all, and the stonefruit is gloriously in season. Time for the produce, which is fantastic most of the time, to attain perfection. Sweet and tangy, juicy and lush, peaches are precisely why we spend the rest of the year dreaming about August. This week, peaches make up a vibrant…

It’s Quick

That’s the whole concept of tempura – once the oil is hot enough to begin bubbling, lightly battered food is dipped in it just long enough to flash cook it and to seal in the flavors.  The batter actually protects the food from the oil and ensures the edibles are steamed, not fried, and that…