by Dina R. D'Alessandro, RDN | Nov 18, 2008
Welcome, class, to today’s Fresh Pick: KIDNEY BEANSParticularly popular for chili con carne and red beans and rice, this firm, medium-size bean has a dark red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. On the...
by Dina R. D'Alessandro, RDN | Nov 13, 2008
Welcome, class, to today’s Fresh Pick: FARFALLEFarfalle [fahr-FAH-lay], named after the Italian word for and made in the shape of butterflies, are also known as “bowtie” pasta.Dating back to the 1500s, farfalle originated in Lombardia and...
by Dina R. D'Alessandro, RDN | Oct 15, 2008
L offered to make a risotto dinner for E and I (well, ok, we begged her to) at her place on the Upper East Side this evening. Risotto is a traditional Italian dish usually made with Arborio rice and is one of the most common ways of cooking rice in Italy. L added...
by Dina R. D'Alessandro, RDN | Oct 12, 2008
Aside from both of us suffering from fantastic sinus headaches this weekend, Marc & I managed to check out the Hall of Human Origins at the American Museum of Natural History. Some info: After several million years of human evolution, only one hominid species...
by Dina R. D'Alessandro, RDN | Oct 5, 2008
The is the third day in a row for me at work where I haven’t left before 9:00 pm, so I’m beateded and heading to bed, but before I go, here’s a little sumthin’ sumthin’ for you:Today’s recipe from Real Simple...
