Recipes Videos

Read carefully this before making Basil Pesto Tips to prepare Basil Pesto 1) Wash and dry basil leaves 2) Load the mixing tool or a mixer with basil leaves, garlic (a small slice or more), salt (..more)

Read carefully this before making Basil Pesto Tips to prepare Basil Pesto 1) Wash and dry basil leaves 2) Load the mixing tool or a mixer with basil leaves, garlic (a small slice or more), salt (two pinches or more), 1 spoon of pine seeds (or more, according to your taste), olive oil (extra-virgin olive oil, not other kind), and cheese. I recommend Parmigiano Reggiano or Pecorino (sheep's milk cheese) or a mix of both (70 % Parmesan and 30 % Pecorino) 3) Mix everything with short mixer work (about 1 minute and half, not to burn the leaves) 4) Dump everything in a bowl. Add carefully some more olive oil to make your sauce fluid, smooth. Taste it and add salt if it is necessary. Add sauce to your hot spaghetti and enjoy it! Visit the following link to know more: http://en.wikipedia.org/wiki/Pesto http://it.wikipedia.org/wiki/Pesto (pictures showing original preparation of this recipe) According to the original recipe you should work basil leaves and the other ingredients in a mortar and not in a mixer. Doing it in a mixer is a fast way to make it. So I express my excuses to the people of Liguria and Genova who are the keepers of this food tradition. (..less)

Don't forget to watch Part 1 of this documentary. What you are about to see is beyond your worst nightmares. Animal cruelty of the worst kind, and we eat this disgusting meat carefully wrapped as a fo (..more)

Don't forget to watch Part 1 of this documentary. What you are about to see is beyond your worst nightmares. Animal cruelty of the worst kind, and we eat this disgusting meat carefully wrapped as a food product... take a look for yourself, it will change your perspective. (..less)

Bethenny Frankel shows you how to make a healthy lunch without the hassle. Here you'll find recipes for Pesto Chicken Salad and Tuna Caper Salad. A natural health foods chef, Bethenny's lunch ideas (..more)

Bethenny Frankel shows you how to make a healthy lunch without the hassle. Here you'll find recipes for Pesto Chicken Salad and Tuna Caper Salad. A natural health foods chef, Bethenny's lunch ideas are great for everyone, on a diet or not! (..less)

Bethenny Frankel shows you how to make easy lunch or dinner recipes for your kids. Cooking doesn't have to take a long time. Teach your children how to cook by having fun. Eating healthy never tast (..more)

Bethenny Frankel shows you how to make easy lunch or dinner recipes for your kids. Cooking doesn't have to take a long time. Teach your children how to cook by having fun. Eating healthy never tasted so good. Featured recipes: Mediterranean Turkey Burgers. (..less)

Jill Ovnik, Vegan-Gal.com: It is my goal in life to share my experience with the changes that I have made with food and hopefully to get people excited about plant-based meals! Becoming a vegetari (..more)

Jill Ovnik, Vegan-Gal.com: It is my goal in life to share my experience with the changes that I have made with food and hopefully to get people excited about plant-based meals! Becoming a vegetarian and then a vegan has changed my body - inside and out, my mind, my heart and soul for the better. What's not to get excited about?! The best part is that I enjoy food more than I ever have! I now know the secret to good tasting food is in the seasoning. I remember opening up a pound of bloody ground beef. Imagine you're doing it right now. Dump it in your pan to start getting dinner ready. Before you add seasoning ... How does it smell? How does it look? Would you eat it plain? Once I made the decision it only took a short while before ALL desire for meat had left me completely! I now start my dinners with basic plant foods that don't ever gross me out in any way. What a lovely way to eat. The DVD explains how after 32 years of eating ANYthing, I started reading about the enormous health and environmental benefits to being vegetarian. I care about people and my own health but most important to me was to read about the massive environmental destruc (..less)

Jill Ovnik, Vegan-Gal.com: "Next you'll see me making a quick breakfast, lunch and dinner. These are all recipes that I make all the time. Really quick and easy and I like them all but this lunch i (..more)

Jill Ovnik, Vegan-Gal.com: "Next you'll see me making a quick breakfast, lunch and dinner. These are all recipes that I make all the time. Really quick and easy and I like them all but this lunch is one that everyone loves. I mean everyone that has tried this really, really, enjoys it. I hope you will too. What we're going to be making today is garbanzo bean or chickpea salad. And it's just like tuna or egg salad but rather than using those ingredients, you'll be using chickpeas or garbanzo beans as the main ingredient. And you just drain a can and we'll use this, and then the rest of it just like you're used to, a little mayonnaise, we use Vegenaise here ... And some dill (or sweet) relish, and then some celery and green onions ... Also you can add grated carrots, a little diced red pepper. The great thing is the Cuisinart does all the work. You can add fresh dill (or cilantro). So, let's get started." To view more clips, or to order the Vegan Gal DVD: "Change Your Food, Change Your Life!", visit Vegan-Gal.com. (..less)

Diet.com Celebrity Natural Foods Chef Bethenny Frankel teaches you how to make healthy quick and easy vegetarian lunches. Bethenny shows you how to enjoy food without the guilt. First appearing on Ma (..more)

Diet.com Celebrity Natural Foods Chef Bethenny Frankel teaches you how to make healthy quick and easy vegetarian lunches. Bethenny shows you how to enjoy food without the guilt. First appearing on Martha Stewart's The Apprentice, Bethenny now cooks for many celebrities and has become a star herself. (..less)

In this lively account of people, food and places, award-winning food writer Julie Biuso traces the development of the passions that have shaped her life. Only in part a memoir Dancing On My Table sha (..more)

In this lively account of people, food and places, award-winning food writer Julie Biuso traces the development of the passions that have shaped her life. Only in part a memoir Dancing On My Table shares with the reader the flavour of precious memories and vividly recreates the warmth of Julie's typically Kiwi family, and her marriage to an Italian and subsequent adoption by his extended Italian family. Although there are some recipes in this collection of stories, they are not the star event. The book comprises of 16 chapters, each with its own theme, for example; memorable meetings with luminaries like Claudia Rodin (who ended up coming home with Julie, donning an apron and cooking up a storm in the Biuso kitchen); Luciano Pavarotti (for whom Julie cooked a special lunch during his one and only visit to New Zealand); and interesting and educative encounters - particularly in other countries - with little-known ingredients. A story full of energy and joy, punctuated with flashes of sadness at the loss of deeply loved mentors, Dancing On My Table is a refreshingly honest read for everyone who has come to appreciate the endless fascinations of the table. www.juliebiuso.com (..less)

In this lively account of people, food and places, award-winning food writer Julie Biuso traces the development of the passions that have shaped her life. Only in part a memoir Dancing On My Table sha (..more)

In this lively account of people, food and places, award-winning food writer Julie Biuso traces the development of the passions that have shaped her life. Only in part a memoir Dancing On My Table shares with the reader the flavour of precious memories and vividly recreates the warmth of Julie's typically Kiwi family, and her marriage to an Italian and subsequent adoption by his extended Italian family. Although there are some recipes in this collection of stories, they are not the star event. The book comprises of 16 chapters, each with its own theme, for example; memorable meetings with luminaries like Claudia Rodin (who ended up coming home with Julie, donning an apron and cooking up a storm in the Biuso kitchen); Luciano Pavarotti (for whom Julie cooked a special lunch during his one and only visit to New Zealand); and interesting and educative encounters - particularly in other countries - with little-known ingredients. A story full of energy and joy, punctuated with flashes of sadness at the loss of deeply loved mentors, Dancing On My Table is a refreshingly honest read for everyone who has come to appreciate the endless fascinations of the table. www.juliebiuso.com (..less)

Whether you're after a hot night or a cool time, something to warm you up or chill you out, HOT NIGHTS COOL DAYS by award-winning food writer Julie Biuso offers a range of irresistible food that you'l (..more)

Whether you're after a hot night or a cool time, something to warm you up or chill you out, HOT NIGHTS COOL DAYS by award-winning food writer Julie Biuso offers a range of irresistible food that you'll love to share with family and friends. More than anything HOT NIGHTS COOL DAYS is about the enjoyment of food - casual fare at the water's edge, letting a long lunch roll on until late in the afternoon, experiencing the warm cosiness of dining beside the fire - as well as many other delicious occasions. But it's not all a hedonistic rush of rich, luscious food. Julie Biuso is well aware of what the food you eat can do to your body, mind and soul. And so, while endorsing healthy eating. she shows you how to balance the 'good bits' with the treats; in other words, how to have your cake and eat it, too. Supported by Ian Batchelor' sublime food photography, HOT NIGHTS COOL DAYS is a combination of wonderful food and superb images that will make you want to rush home with a copy under your arm and start replicating the dishes immediately. www.JulieBiuso.com (..less)

http://elasticwaist.com -- When in June your office has the climate of a windswept tundra, you might want to reach for a cardigan and a bowl of soup. If you fill your soup with the vibrant flavors of (..more)

http://elasticwaist.com -- When in June your office has the climate of a windswept tundra, you might want to reach for a cardigan and a bowl of soup. If you fill your soup with the vibrant flavors of summer -- basil, green bean, tomatoes, oh my! -- your system won't be at all confused what season it is. Let your food processor do the chopping,throw in some frozen edamame (not very Provencal, but oh-so protein-packed), and you'll be well on your way to fulfilling your daily veggie quota, not to mention shrugging off an office chill. —Sarah McColl Provencal Vegetable Soup Serves 6-8 2 tbsp. olive oil 1/2 tsp. dried herbes de Provence 2 garlic cloves 1 onion 1 large or 2 small leeks 1 celery stalk 2 carrots 4 oz. green beans 2 small zucchini 3 medium tomatoes 5 oz. frozen edamame 5 oz. frozen peas 7 cups water for the pistou 2 garlic cloves 1/2 cup basil leaves (packed) 4 tbsp. grated Parmesan cheese 4 tbsp. olive oil First, prep all your veggies: wash and dry everything (pay special attention to those dirty leeks), and peel your carrots and onion. Throw your onion and leeks in your food processor and pulse until finely chopped. In a large soup pot, (..less)