Share |

Articles in "Island Epicure"

Nothing says, “I love you,” like something chocolate. It tastes good. Eating it makes you feel good. Chocolate may even lengthen your lifespan to its full allotment. For sure, it will enhance your and your true love’s joy in the living of it.

The temptation on chilly days is to cook everything and serve it piping hot. There’s satisfaction, though, in contrasts in a meal.

Even in Kuching, Sarawak, Malaysia, latitude  1 degree 30 minutes north of the equator, there are days when the sun is at it’s farthest sout

Some of us were still holding packets of diced or shredded Thanksgiving turkey meat when the remains of a Christmas bird demanded attention. If that’s what’s taking up a lot of space in your freezer

Do you have a hard time turning off your mind and getting to sleep during this busy, exciting pre-Christmas season? Or fall asleep okay, but wake up around after four or five hours and find promptly going back to sleep impossible?

Some people can get by without eating breakfast. Not me. I wouldn’t last until ten o’clock without. My usual breakfast starts with a half grapefruit or orange wedges. It continues with oatmeal cooked with raisins or dried cranberries and topped with whole-milk yogurt.

Superior sources of the energy and nutrition we need as winter sets in and our immune systems meet extra stress: Lentils, Beans, Brussels Sprouts, Broccoli, Whole Eggs

Flu season has arrived with the November winds challenging us to keep warm, to deal with fallen trees and debris, to keep healthy.

Michael Pollan is the author of The Omnivore’s Dilemma as well as In Defense of Food. He is a clear, conscientious voice protesting the "hacking" of real food

I was hungry for Hungarian cooking, not the dumplings like fist-size white canon balls like you get in German cooking

As you read this we’re on the brink of October. You know what that means: colder weather, beginning of the flu season, higher electric and gas bills, less joie de vivre, more stress.

As I write we’ve had two days and nights of drizzly rain interspersed with showers and occasional bright spells, the kind of weather that’s cool enough for actual cooking

Summer wanes, and it’s cool enough to bake at last. My only current live-in "kid" finished school long ago, but he still likes to refuel with a handful of cookies mid-way between lunch and dinner,

It’s five thirty p.m. and the temperature, even in my house overlooking Quartermaster Harbor, is 76 degrees. Who wants to cook and promptly raise the temperature to 80?

If you would list your ten favorite foods, how many of these would be among them? The first tent list comes from Nutrition Action, a newsletter published by the Center for Science in the Public Interest. I have added the 11th and 12th.

According to the Seattle Times, we’re going to enjoy more swimming weather for at least a few days. What we need is cold, but nourishing, soups.

We read that 60% of Americans are overweight. Where do these people live? Not on Vashon, surely. According to author Dr. David Brownstein, if you get enough iodine in your diet, your thyroid will be well nourished and you will be inspired to sufficient activity to get or stay slim.

In the Eiffel Tower near the bank of the River Seine, in the summer of 1957, I ate my first artichoke ever. It came to the table with a little bowl of melted butter and fresh lemon juice.

Reader Lynn Carrigan asked for more information about herbs, especially as remedies. I see by my clip file that I haven’t touched on their medicinal uses since January.

All fishes help your heart and your brain function. Some yield a sizeable amount of essential Omega-3 fats. To my surprise, I’ve found out that trout gives you even more Omega 3 fat, protein, and selenium than salmon with about the same calorie count.

As the cost of living keeps edging up but incomes, especially on those of us living on pensions or saved-up retirement funds, continuing to eat nutritious foods we like without busting our budgets gets to be more and more of a challenge.

This author was conceived, generated, born and raised by meat-eating parents and ancestors, and gets sick on those diets that feature too much argenine and too little lysine among the proteins.

Feast yoursel’s, friends on the foods of dear old Ireland. A blessing ‘tis, too, that they’re mostly cheap, easy to make, and tasty they are with it.

More Okinawans live to be 100 years old than the people of any other country. They credit sea vegetables for their many healthy years.