Olive oil, a key ingredient in the Mediterranean diet, has been touted as the panacea in the fight against heart disease, and demand for some types of oil is starting to rival that of a fine bottle of wine.
Besides being high in healthy monounsaturated fats, a report in the February issue of Archives of Neurology says that olive oil is one of those good fats that may even protect the brain.
Bob Bauer, President of the North American Olive Oil Association, says the significant growth in the consumption of olive oil usage is not a fluke. In 2011, 599 million pounds of olive oil were imported, compared to the just 64 million pounds imported in 1982.
A Sacramento man says he's saved thousands of dollars over the past couple of decades by using a solar cooker to make his meals. Paul Barth uses the device, which harnesses the power of the sun and heats food up to 250°F, to roast vegetables and meat, cook rice, and bake lasagna. He figures the electric bill reduction for opting against an oven and the resultant home cooling would be around 20 to 30 percent for a family of four.
Those savings sounding pretty savory? Explore the Solar Cookers World Network for tips and instructions on how to build your own sun-powered oven at home.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
“Then comes the zenith of man’s pleasure. Then comes the julep - the mint julep. Who has not tasted one has lived in vain...it is the very dream of drinks, the vision of sweet quaffings.”
May 30 is National Mint Julep Day, so let’s celebrate by deploying this appreciation of the julep published in the Lexington Herald in the late 1800s by Kentucky colonel Joshua Soule Smith.
A julep - from the Persian word julâb, meaning “rosewater” - is a drink in which liquor and syrup are poured over crushed ice, often with mint. There are so many ways to make your mint julep, and entire books have been written about julep lore and variations. (People fight duels over this stuff. Careful how you proclaim your preferred recipe.)
Airport dining doesn't have to be terminal. A new wave of airport restaurants is elevating airport cuisine above the level of greasy burgers and wilting sushi, as celebrity chefs and regional food heroes bring their magic to the one-time culinary wasteland of the airport.
Many of the chefs involved are Michelin-starred, and their offerings rate alongside the finest restaurants in their cities.
The better restaurants that are located in the public areas of their respective airports, such as Hong Kong's Hung's Delicacies and La Moraga in Malaga, Spain, have become magnets for non-traveling locals, achieving the hitherto unthinkable by turning the airport into a foodie destination.
Read - Air fare: The world's best airport restaurants
Previously - Airport food: the sumptuous and the scary and "Private" dining in the Denver airport and ABQ > LAX > SEA: a guide to layover eating
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