EndsMy weekly Odds & Ends column where I discuss whatever comes to mind about food, health, the website, and more.
A Doctor’s Kitchen
Where great flavors get healthy.
Recent Archives
- September 5 2010
Turkey-Zucchini Burgers with Vietnamese Flavors and Hot Pink Mayonnaise - August 29 2010
Grilled Shrimp with Herbs and Meyer Lemon Mayonnaise - August 22 2010
Spicy Lamb Skewers with Muhammara
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Kateryna Odyntsova
Roasting Peppers
A chore, not a challenge.
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Did You Know?
- Fact #50Britain now restricts ads for fatty, sugary, and salty foods on children’s TV shows.
Hawaii’s Gold Macadamia Nut Oil
Deborah says: "Macadamia nut oil has an ultra-mild flavor and a high smoke point which makes it ideal for stir-frying and high-temperature roasting. It’s my go-to oil in ethnic cuisines whose flavors are not compatible with olive oil. Because it’s healthier than any of them, I substitute it for canola, peanut, vegetable, grapeseed, sunflower, and safflower in any recipe calling for a neutral oil. Oils of Aloha, a small family-owned Hawaiian producer, makes the finest macadamia oil on the market."
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