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Food As Medicine: A feast of science & wisdom
Always lively, always cutting-edge, our core faculty and guest speakers share the very latest in nutritional science with our attendees.
A Story More than a Recipe: Cooking with Arran
My son Arran came up with an incredible recipe (or the start of a really, really good one) last night. He said he felt like…
Quick & Dee-licious: Roasted Asparagus with Arugula & Hazelnuts
If you are ready for some fresh spring asparagus that is crisp, lemony and divine, this recipe is just the thing.
Our Wonderful Alums: Mary-Beth in the Drip Room
Thank you and the staff for an incredible experience. It is still very alive for me. I came home and right away started weekly food…
Alum Entrepreneur: Whole Foods Feeding Tube Formula
Robin Gentry McGee is the recipient of three recent entrepreneurial awards and will be launching her whole foods feeding tube formula at FAM next month.
My new friend Abate Fetel
He kindly cut one open and offered me a long, creamy white slice, with the caveat that it would not be quite as ripe and…
Handy: Spaghetti Scrubs
I don't buy a lot of stuff, but I appreciate useful, practical things that possess virtue. These spaghetti scrubs do.
On a Chilly Winter Night: Lentil Soup
This is a keeper-- simple and pleasant to make, delicious and nutritious. Brown lentils, an onion, a potato, a can of diced tomatoes, garlic, chopped…
A Fondness for Dark Chocolate
I usually don't share products, but this one is worth taking note of: organic dark chocolate with sea salt in it. Golly!
Make Magic Mineral Broth!
This time of year, with colds and flu swirling about, I feel naked without it. And that's a simple problem to fix-- a trip to…
The value of a dollar
This disparity in cost between the price of fruits and vegetables and that of meat and junk food is a major barrier in our efforts…
Bon Appetit: Julia Child’s Kitchen at the Smithsonian
A trip downtown to the the National Museum of American History to view Julia Child's kitchen proved to be a delightful outing for the culinary…
In Farm Markets Now: Cranberry Beans
I was inspired to create a combination of fresh green beans and cranberry beans by David Tanis in this delightful episode of Alice Water's In…
A favorite lunch: Greens & Beans
It's as simple as can be, and there's something about the combination of kale and beans that radiates energy. Cheap, easy, nutritious and delicious. A…
Recipe infusion: Join PCRM’s 21-day Kickstart
Bingo! When both your 22-year old AND 15-year old sons scarf down a dish, you know you've got something.
Liquid sunshine: 7 days of green smoothies
Here are a week's worth of photos and recipes to get you started. You'll note the occasional profusion of jars-- a sign that my whole…
By Popular Demand: Shredded Carrot & Beet Salad
"...I set out to create the most colorful salad I could, using purple beets, orange carrots, and fresh mint. If I'd had a vegetable crisper…
What are you hungry for? A very personal inquiry
Her clients report remarkable results from doing carefully guided ‘root’ work with Jerrol: significant, sustainable weight loss balanced by what one client describes as mindful…
Fresh from the Molacjete: Arran’s Guacamole
In 5 minutes, you can have it on the table...here is a quick slide show to prove the point and entice you. Chop, chop, and…
A Food As Medicine Treasure: Jim Joseph’s Talk on Longevity & the Aging Brain
...we couldn't sell the recordings of his talks, but that we could give them away. So it is with great pleasure that we offer you…
Beat the Heat: A Rainbow Salad
With temperatures over 100 degrees and code orange air alerts ("unhealthy for sensitive groups") here in Washington, DC, who feels like cooking? Or for that…
Summer Harvest
See the riches we plundered at the Farm Market on Saturday, including the first corn of the season (white), and little orange 'Sundrop' tomatoes, organic…
Delicious in DC: Teaism
Teaism, with 3 locations in downtown DC, is always a great choice for a light but special lunch. Chef Rebecca Katz and I stopped by…
Fascinating Talks: William Li, “Can we eat to starve cancer?”
This remarkable talk has been flying around the internet, but in case you missed it as I had, take 20 minutes and get a new…
To savor: The Last Chinese Chef
The peak is neither eating nor cooking, but the giving and sharing of food. Great food should never be taken alone. What pleasure can a…
Delicious Chilled: Potato Leek Soup
Rich without the cream, and the crisp, fresh chive garnish makes a pleasing contrast. Elegant thermos fodder for school and work lunches.
Divinely Delicious: Restaurant Nora
Chef / Owner Nora Pouillon, a hero to the slow food movement, started her restaurant 30 years ago and has supported the best local organic…
A Real Find: Brazilian Collard Greens
...a speedy recipe for Brazilian collard greens-- not the oxymoron you might think, for greens that are famous for slow, slow cookin'.
Fresh Farm Market at Dupont Circle
...this market is comprised of many vendors, selling veggies, flowers, flats for your garden, a myriad of mushrooms, cheeses and free-range eggs, wool and yarns…
Cooking Basics: Prepping
If you are new to cooking I have one word for you, and if you are a veteran cook, let it be a reminder: prep.