Increasing Calories, Meatarians, and New Years - The Globe and Mail in 60 Seconds

by Monika Bartyzel, Posted Jan 23rd 2009 @ 8:07PM

You'd probably think that newer versions of Joy of Cooking would include healthier recipes ... but that's not the case. The average calorie count rose 63% between 1936 and 2006 -- read more.
Mark Bittman's new spin on food, and getting people off the "meatarian" habit.
Upper Canada Cheese's Comfort Cream -- perfect when aged and gooey.
Chef David Lee talks about the Chinese New Year and shares a recipe for Ginger-Steamed Wild Black Bass with Stir-Fried Chinese Greens.

Filed Under: In Sixty Seconds
Tags: Comfort Cream, ComfortCream, David Lee, DavidLee, Joy of Cooking, JoyOfCooking, Mark Bittman, MarkBittman, MEatarian, The Globe and Mail, TheGlobeAndMail

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Reader comments (Page 1 of 1)

1-24-2009 @9:12AM Alex said... Monika - is that your Challah? I always make mine using Joy's recipe and it is delicious! If you brush it with an egg wash before you bake it, you'll get a beautiful, shiny crust and you won't have any flour residue from the braiding process. Some time you should try a four-strand braid. Don't let all the diagrams scare you, it's super easy, and you will totally impress all your friends. I always make a 4-strand challah when I need a "wow" bread for an event. And if you haven't done this already, you have to make french toast with your challah. It makes THE BEST french toast! Let the bread soak in the mixture overnight and the middle of your toast will be almost custardy. Mmmm...I may have to make bread today...
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