"skinny chef" news and stories

Like primary colors to a painter, fat, salt and acid are the essential ingredients chefs use to flavor their masterpiece meals. Many home cooks know how to use fat (either oil or butter) and salt of course, but they skip on the acid, things like vinegar for example.

If you love to cook, try going beyond plain white vinegar and experiment with white balsamic, sherry vinegar (not to be confused with sherry cooking wine), rice wine vinegar or dark rich balsamic. Each one has a unique flavor from slightly sweet to rich, and all can work wonders in stir-fries, one-pot meals and even desserts.

Consider vinegar a skinny staple, because it's low in calories and high in flavor, costs very little and stores well for months in your cupboard. Recent studies show that acetic acid, the main component of vinegar, may help control blood pressure, blood sugar levels and fat accumulation. Even better, its wonderful flavor is entirely versatile--with its tart tang capable of making a good recipe great.

One of the most popular questions I get on a regular basis from my readers is "I want to eat more vegetables, which ones should I eat and how do I get them into my meals fast?"

Spinach has a mild flavor, is the fastest vegetable to cook, needs no prep when you buy the pre-washed brands, and can be sprinkled, chopped and stirred into hundreds of dishes. When it comes to health, spinach is the super hero of the vegetable world. One cup is like a big dose of multivitamin goodness, including over 1000% vitamin K, 300% vitamin A, 80% manganese and 60% folate for your daily needs. That's why tender baby spinach is at the top on my weekly grocery list and lives year-round in my crisper drawer.

My favorite way to prepare it is plain -- just sautéed with garlic, but sometimes I like to switch things up based on the weather and what else I happen to have in my fridge. Today, I had one jalapeño and a piece of ginger, and here's the recipe that resulted.

Ginger is the base for this really aromatic chai tea. Hot, spicy and astringent, it adds a great deal of flavor to every beverage or dish, and the root can keep for weeks chilled in your vegetable drawer. Add it to scallions and garlic to make a flavorful base for any Asian dish, including stir-fries, soups and noodle dishes. Grate it into blended canned tomatoes for a gorgeous sauce to serve with chicken or fish.

Do you have a sweet tooth? So many people do, and sweets can be a real downfall when it comes to sticking to your New Year's resolutions. There's no need to feel deprived when you can simply make friends with your cravings instead. Life is to be enjoyed. Just remember that when you crave a bit of something sweet, creamy or tart, it's probably better for you when you make it yourself.

Pretty, simple, and even elegant, poached winter fruit can be turned into parfaits, tarts, mousses and more. They can even be added to your favorite brownie mix to make it moister.

Catching up with friends that you missed over the holiday season? Use this poached pear recipe that you can make hours in advance to show off your kitchen skills and good sense when it comes to eating well.