Healthy Cooking

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    What to Eat…Now

    A dear friend, Andrea Fein encouraged me to read Marion Nestle’s new book, an updated version (and massive volume) on her 2006, What to Eat. Called What to Eat Now,…

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    How to Eat

    You might be wondering what exacrly I am talking about. Don’t we just take the food we choose, chew and swallow it and our bodies do the rest? Am I…

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    How Did Vegans Become Villains?

    (Editor’s Note: I read this article recently by another hero of mine, Chef Alexis Gauthier, chef/owner of restaurants in Soho in London. He’s a brave, outspoken advocate for animals and…

  • Eggplant Parmigiana

    Traditionally made with mozzarella, my pal Antonella has perfected the art of the vegan version of this dish. It’s rich and yummy. No one misses the cheese. Makes 6-8 servings Slice eggplant into long slices and pat dry with a towel. Make your tomato gravy (or sauce if you prefer…

  • Stuffed Artichokes

    Every Sunday that they were in season, artichokes were on our table. We savored each and every tender leaf. My mother stuffed them with breadcrumbs and herbs before poaching them to perfection. Makes 2 servings Clean the artichokes. Using a sharp knife, slice the bottom stem off the artichoke so…

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    How Do I Make Change?

    I have been doing what I do for a long time; more than 30 years. I have worked passionately at the mission that drives my every waking moment tirelessly and…

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    Has PBS Been Defunded?

    It has not! The Corporation for Public Broadcasting has been defunded by the federal government. In its quest to suppress any narrative except the one it prefers, it moved to…

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    Protein Harvesting?

    You might be wondering what ‘protein harvesting’ means. I know that I was. It’s the sanitized word now being used to describe the slaughter of animals for our dining pleasure….

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    I Wonder Why…

    I have been reading a lot about veganism lately. Having lived this lifestyle for more than forty years, I would have thought I had heard it all. But there seems…

  • Fave and Escarole Soup

    This soup is perfect at any time of the year, as it helps our overworked and underpaid livers do their jobs more efficiently which makes us all happier campers in a world where that’s not always so easy. With origins in Puglia, this is the epitome of “la cucina povera,”…

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    PBS Is Defunded…Now What?

    I made a decision in 1997 that I thought was the best for my mission in life. I was at a food and wine event with chefs, many of whom…

  • Protein-Rich Veg? Yes, Please

    Protein is a key component of a healthy diet, and some of the best protein sources are vegetables. In addition to being easier on your wallet, these veggies (many of…

  • Barcelona, Baby

    Barcelona is widely praised for its vibrant culture, stunning architecture, and art, design, and delicious Catalan cuisine. It’s crazy beautiful and in April, the huge summer crowds have not arrived…

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    What Can We Do About Food Waste?

    The numbers are terrifying. Here’s some food for thought, pun fully intended. Worldwide, humans waste 2.5 billion tons of food each year, but the United States discards more than any…

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    What I’m Eating this Summer

    With hot steamy days ahead, we have to plan so that eating well doesn’t fall by the wayside. And while I love to make most of my foods from scratch,…

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    Healthy Living Really Is Boring

    As many of you know, I am a huge fan of Arnold Schwarzenegger. His philosophy on fitness and overall wellness is, to me, spot on. While I don’t always agree…

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    The Hope of Spring

    As the breezes are growing warmer, wafting through our open windows with the perfume that tells us the chill of winter is finally behind us; it’s clear sailing into summer….

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    The Work I Do

    I truly love the work I do. And I especially love hearing from all of my viewers and followers across the country. I love that they are inspired by my…

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    No One Should Be Surprised by This One

    Honestly, I feel like I have written this blog a hundred times before, but here I go again. I recently read two articles that sent my blood pressure soaring. And…

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    This Season

    With the interminable election season behind us, we now deal with the aftermath; who is disappointed, scared and apprehensive and who is thrilled with the results. The good news is…

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    What I Eat in a Week

    I am having a passionate love affair with Stanley Tucci’s new book, “What I Ate in a Year.” He is a smart, articulate, passionate-about-food, clever writer who charms with every…

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    Cooking from the Heart

    As the holidays come on the horizon in all their twinkling glory, we think about cooking. I confess that I always think about cooking, but that’s me. My passion for…

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    An Ode to Healing

    There’s a lot of talk about this thing called healing. We use it like it’s a cliché, like ‘it is what it is’ or ‘just saying’ but in fact, healing…

  • Crostata Marmelatta

    There is nothing as simple or satisfying as a marmalade-filled tart. Seasonal and light, the preserves are nestled in a flaky crust that melts your heart. Makes 1, 8-inch tart Preheat the oven to 350°F or 180°C. Brush your tart pan (with a removable bottom) with oil, then dust it…

  • Tofu Breakfast Sandwich

    This savory, high protein, creamy, rich sandwich will kick start your day with a jolt of energy that will carry you right on through to lunch. Ready in minutes, this takes away any excuse you have for skipping breakfast. And delicious? You’ll look forward to breakfast every day. Makes 2…

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    FinaMill…Part Deux

    I have been cooking all my life, well, almost. I fell in love with the rhythm of the kitchen at the tender age of 4, watching my mother, grandmother and…

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    An Ode to Sunday Lunch

    When I was a kid, meals were considered sacred time. I always joke that if you weren’t at the dinner table, you’d best be dead. No excuses mattered. Not late…

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    Well, This Is Frustrating…

    It’s the season of seashells and balloons. We long to hang outside and take vacations, big or small. We savor every second of the long days and warm nights, making…

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    Visions of Summer

    It’s June and I don’t know about you, but winter and spring where I am, have been grey and rainy to a degree that everyone is stir-crazy and longing for…

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    Having a Purpose

    I think a lot about the future, even as I am maturing by the minute. Who knows how much of the future I will see? But what I see worries…

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    Freshly Ground Spices and Wellness

    I confess that I am not much for gadgets. They have always been categorized in my mind as “just another thing to clean” when I am cooking. I use my…

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    Food Noise?

    I am all about food…and wellness. I love the communal, sensual nature of preparing luscious, healthy foods and enjoying them with people I love. As an Italian, we always joke…

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    My Mother…Mamma Mia

    I don’t often write about my mother except in terms of the kitchen. She taught me how to love the magic of the heart of the home. It was the…

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    Feeling Grateful and Letting Go

    As we move into this glorious month; the month that kicks off the holiday season and allows us to deny the reality of a long, grey winter ahead, we begin…

  • Italian Rice Pudding

    I love rice pudding. Since I was a kid, my family knew that if they wanted to get me to eat something even remotely nutritious, go with rice pudding. This is my version and it’s truly yummy. Makes 2-3 servings Combine all ingredients (except orange juice and almonds) in a…

  • Pappa al Pomodoro

    Visions of a late Tuscan summer come with each spoonful of this simple, richly flavored Italian tradition. Using only the freshest tomatoes at the peak of their flavor, this simple soup is summer at its best. Makes 3-4 servings Place the oil and the garlic in a soup pot over…

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    Nightshades and Our Wellness

    I have lived a vegan, macrobiotic lifestyle for more than forty years. I came to this lifestyle through severe illness and using a rather rigid approach to eating, was able…

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    Regenerative Agriculture?

    Regenerative Agriculture? Conventional, locally grown, CSA, organic…and now regenerative agriculture. Is it just another buzzy term for us to navigate as we try to shop and vote with our dollar…

  • Sweet Fruit Pizza

    This is a comfortable, rustic dessert that is just perfect for those casually lazy get-togethers. The flaky biscuit crust is a wonderful complement to the sweet, succulent summer fruit mounded on the surface. Topped with an apricot glaze, this homey tart strikes the perfect note for casual yumminess. Makes 8…

  • Blueberry Muffins

    And the winner is? Blueberry muffins are consistently rated as the favorite muffin in America. My plant-based version has all the goodness of the berries wrapped in a delicately sweet moist muffin. Yum! Makes 12 standard muffins or 24 mini muffins Preheat oven to 350F and line a standard muffin…

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    You and Your Blood Sugar

    My friend and brilliant macrobiotic teacher, Dani Mayor in Barcelona recently wrote a wonderful article on hypoglycemia and how many of us it affects; its impact on our daily wellness…

  • Gladiator Stew

    I made this delicious grain dish with one of my favorite chefs, and dear friend, Chef Gioacchino Nocera from Bosco de Medici vineyard in Pompeii. He and I made it on my show and while I worked with him on it, I may not have it exactly as he did…

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    Gas Stoves…Now What?

    The articles have been around for a couple of years (many years really…), creating a low-level buzz of discomfort in the cooking community. It seems to have become more like…

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    An Ode to Stepping Away

    It’s February, the month dedicated to hearts, from health to romance. I thought I would take the opportunity to talk to you about my thoughts. On December 20, my lovely…

  • Lentil Fritters

    A high-octane, energizing side dish or starter course. Obsessed with all things lentils, this dish is on our table often. And the spicy tomato dipping sauce will have you moaning with pleasure, while your healthy heart dances with joy. Makes 2-4 servings 1 cup red lentils, rinsed very well 2…

  • Avocado Hummus

    This recipe came to me via Rakesh Shah, MD, a cardiologist friend who can cook as well as he repairs hearts. It’s a creamy, light version of traditional hummus that I think you’ll love. Makes 4-6 servings 1, 15-ounce can chickpeas, drained and rinsed, save ¼ cup of the liquid…

  • Cuccidati

    These tender, spiced fig-filled cookies are just the greatest. Each region of Italy seems to make them a bit differently. My Nonna did them 2 ways: this way and as thumbprint style cookies, depending on her mood. Makes 12-14 cookies Fig Filling ½ cup loosely packed dried figs, hard stems…

  • Pasta Alla Norma

    A classic Sicilian pasta dish that is as delicious as it is simple to make. Sicilian cooking is renowned for its ability to work magic with the humblest of fresh ingredients and this dish is no exception. Makes 2-3 servings Extra virgin olive oil 1 small eggplant, diced, soaked in…

  • Corn and Tomato Soup

    Summer in a bowl. This sunny Mediterranean soup has the sweetness of summer tomatoes as its foundation with sunny yellow corn to make you dream of leisurely summer feasts in the garden. Makes 3-4 servings 2 tablespoons extra virgin olive oil ½ red onion or 1 shallot, peeled, diced Sea…

  • Women, Cooking and the Vote

    I know what you’re thinking. You all come to me for my thoughts on food and wellness, not politics. Well, take a deep breath. This isn’t about party or politics….

  • Cooking Now

    I don’t know about you, but I am about at my wit’s end. A weekend of fury and violence has made the pandemic feel like a premonition of what was…

  • Keep Cooking

    Another month of semi-lockdown and social distancing, no hugs, no kisses. More cooking at home. We may be out of our homes more; enjoying more freedoms, but still…    I…

  • Good Morning Weekend

    If you’re like me, you’ve had enough of stress recipes, cooking for comfort and indulgence, cooking with pantry staples, cobbling together something that looks like dinner. I’m tired of crossing…

  • What Now?

    I am writing a lot these days; making a lot of cooking videos; and posting them. I love my work. I love connecting with all of you in any way…

  • Our New Normal…For Now

    I have worked from home for a long time. Unless traveling, hosting groups; teaching classes and seminars or lecturing, I generally work from my home office (aka, my kitchen), writing…

  • Sweet Vegetable Bisque

    A sweet creamy soup made from leftover roasted root veggies and oat milk makes for a rich, decadent-tasting and warmng soup with no guilt. Makes 3-4 servings 2 cups leftover roasted or stewed sweet vegetables (onion, leek, carrot, parsnip, sweet potato, winter squash work best) 4-5 cups water or plant-based…

  • My Life’s Mission

    My reason to get out of bed every day is to make a difference.   My mother raised us with the mantra: “If you’re not serving someone or something somehow…

  • Jojo’s Muffins

    Our dear friend, Eric is passionate about lots of things in life, but nothing more than food and feeding his adorable niece, Jojo healthy treats. Here’s her favorite muffin or “muppin” as she calls them. Add fruit, nuts and seeds as you desire for variety. Makes 12 standard muffins 2…

  • What to Cook This Week

    Have you ever stood in the kitchen without one solid idea of what to cook?  Espeicially now that we are all cooking all the time? Still? Me, too.   Have…

  • Your Kitchen Is Your Pharmacy

    We live in challenging times. Our political system is in upheaval; our food supply is under assault by big business interests who care only for profit, not for quality. Our…

  • The Cancer Fighter

    This miso soup brings together all the ingredients you need to fight the good fight to prevent…and yes, even treat cancer. Makes 3-4 servings 1 small yellow onion, diced 2 tablespoons wakame, soaked, diced 4 cups spring or filtered water 1 dried maitake mushroom, broken into bite-size pieces 1 cup…

  • What’s Going on with Our Colons?

    What’s Going on with Our Colons? The news was big…and somber…and apparently, shocking for many people, including experts.   A new study, published in the Journal of The American Medical…

  • Bashful bananas

    I have to tell you, bananas are not my favorite fruit…sorry.  It’s not the flavor…they’re sweet, so that’s good, right. It was purely a texture thing; they’re too soft or…

  • KISS Me, Baby

    I say it all the time. Keep It Simple, Sweetie. It’s the key to success when you’re thinking about changing your diet and lifestyle to reflect healthier habits.   My…

  • Mushroom Bourguignon

    This succulent dish will leave you sated and satisfied and no one will miss the meat. Served over roasted potatoes this is a side dish that will have you dreaming of Paris. Makes 4-5 servings Extra virgin olive oil 4-6 Portobello mushrooms, cut into 1/2-inch chunks; remove and save ‘gills’…

  • Your Essential Pantry

    I must get asked these questions ten times a day: How do I set up a pantry to create health and wellness? What should I include, besides the basics to…

  • This Old Yankee Had a Cutting Board

    It was a blazing hot summer day and I was about to do a cooking demo for the Newport Mansions Food and Wine Festival.   A man with sparkling eyes…

  • The Power of Sublime Porcini

    There are some things that you just can’t live without…great olive oil, sexy shoes, fresh garlic, juicy grapefruit, loyal friends, tulips in the spring and porcini mushrooms.    Growing up…

  • Summertime and the Grillin’ Is Easy

    I know what you’re probably thinking. Vegetarian and grilling are like Romeo and Juliet…with the tragedy. They just…don’t…go…together. But, really, they do. From corn on the cob to veggie kabobs…

  • Time for a Picnic

    As the first day of summer approaches (yippppeeeeeeeee…) we begin to think…picnic! There’s nothing more fun and relaxing, more leisurely and chill than a blanket on the grass with friends…

  • Passionate About Peaches

    As summer moves into its hottest weeks, I think only of peaches…sensual, soft, rich in nutrients and so lush with juice that it runs over our fingers and drips down…

  • Time to Sweeten Things Up…

    As far as I’m concerned, pineapple is the aristocracy of fruit.  But don’t let its royal appearance fool you.  Underneath its regal crown lies sweetly sensual fruit that can take…

  • The Beauty of Basil

    One of my favorite things about summer is not the beach or long lazy afternoons in the sun or even the explosion of color and perfume in my flower garden,…

  • The Epitome of Summer…Tomatoes

    What’s summer without tomatoes?  Boring…lifeless…lackluster…flavorless…okay, okay…it would still be summer and wonderful at that, but tomatoes bring a luscious, sensual energy to hot, sultry days that is without peer in…

  • Listening In the Kitchen

    I spend a lot of time in the kitchen.  It’s my job. I love every second of it.  Having worked as an artist in my earlier years, I love the…

  • Nutmeg-Adding Spice to the Season

    Nutmeg is one of the signature spices of the holiday season. We associate its earthy flavor with eggnog, spice cakes, cookies and seasonal lattes. This simple spice has an interesting…

  • Miso Soup with Sautéed Greens

    The perfect soup…and easy? Makes 2-3 servings 2-inch piece wakame, soaked until tender 4 fresh shiitake mushrooms, stems removed, thinly sliced spring or filtered water ½ yellow onion, thin half-moon slices 1 carrot, thin oblong slices 2 teaspoons barley miso 3-4 leaves kale or collard greens, rinsed well extra virgin…

  • Applesauce Muffins

    Did you know the difference between a muffin and a cupcake is frosting? A good muffin is just as satisfying as a cupcake, frosting or not. This basic recipe can be altered to create any number of delicious muffins. Makes 12 muffins 1 teaspoon chia seeds, soaked in 2 tablespoons…

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    One Healthy Thing – Let’s Do This

    As we move forward into these next days, let’s challenge ourselves with lifestyle choices that will result in real radiant health. Everyone tells us that being healthy is easy (including…

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