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Recipes celebrate Vegetarian Awareness Month (The Post and Courier)
Here goes, in my best Paula Deen voice — I just love y'all. We got great response to Jean Spencer's request for vegetarian recipes, so much in fact, that it's worth two columns. Jean, a vegetarian for many years, had proposed the topic because October is Vegetarian Awareness Month. I'm not a vegetarian, thanks to a weakness for fish and bacon, but if I had to choose, I couldn't give up ...
Read more...Is Flexitarianism the Weight-Loss Tool for You? (US News & World Report)
A nutritionist offers meal-by-meal advice on shedding pounds by finding healthy substitutes for meat.
Read more...Student food: putting the fresh into freshers (Times Online)
As freshers' week fades with the hangovers that go with it, thousands of 18 and 19-year-olds are realising that they have left the family kitchen without learning how to boil an egg.
Read more...Trend Report: Dishing Up Prepared Foods (The Gourmet Retailer)
If there is one overriding trend affecting the gourmet food industry today, it is in the area of prepared foods. As I travel around the country each year for trade shows, conferences and family visits, I visit stores whenever possible.
Read more...Vegetarian Recipe: Divine Lentil Soup (Miami Herald)
SOUP DIVINE LENTIL SOUP (Shorbat 'Adas) Variations of this Middle Eastern soup can be found throughout the Muslim world. It is often used to break the fast during Ramadan, which begins Monday. Traditional recipes call for dried limes, but lime juice is used in this easier version from Sarah al-Hamad's forthcoming cookbook, Cardamom and Lime (Interlink, $26.95).
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