food

Since 1995, The Stinking Rose restaurant in LA has served up delightful meals that rely heavily on one ingredient: garlic. Whether it's 40-clove garlic chicken where the name warns of the potential garlicky-ness or the filet mignon that sounds innocent, but packs a big garlic punch, you will find the stinky rose in every dish they serve. Garlic has been called the stinky rose since antiquity, but no one knows why as the garlic plant is in the lily family, and not related to roses at all.

"Use your fingers " Diana demonstrates scooping up bites of deep saffron marinated chicken with a flat piece of bread chicken still sizzling in the bottom of her tagine.  "That's how we do it at home."

Outside, the stalls of the Marrakech Medina overflow with all things food.  The vivid colors of the spices are piled high like the nearby Atlas Mountain peaks in crimson, burnt orange, bright green, and deep yellow and accompany the aroma of cumin, ginger and cinnamon.

It's hot out there and August 5th is International Beer Day. Wouldn't a tall cold one be great right now?   As you sip, read on to learn about how beer is made and how to pair it with food (or not, in the case of that thirst-quenching, tall cold one).

I learned about Laurie Colwin from my husband's cousin, Donald, who taught a class dedicated to her work at a small liberal arts college in Connecticut. Struck by what he told me about this New York writer who had died at 48 leaving a husband, a young daughter and several collections of short stories, I set out to find her books.

Jennie Shortridge's novel, Eating Heaven, explores the importance of relationships. Protagonist, Eleanor Samuels works through complex issues with her self-absorbed mother, her older sisters, work, men, and her love-hate relationship with food.

A recipe from Judy

Vegetable Medley from Karen Cortell Reisman

We’ve all learned a lot watching Food TV: how to make those little drip things on the plate as they do in fancy restaurants, that you should not put tomatoes in the refrigerator, and how to enthrall a nation with one word, BAM!

We've had so much fun with the Little Black Dress project that we're opening up the next challenge to our members. For the month of December we'll feature your recipes for other Good News Girlz to vote on.

Judy: Amy and Karla have fallen into the rhythm of this food elimination plan. It may seem easier than they expected because there's no hunger and no emphasis on not eating. They have a mystery to solve and have taken the challenge.

For people watching what they eat, the holidays lurk like monsters in a kid's closet. Sometimes we start eating what we know we shouldn't just because the holidays are coming: A preemptory shot of eggnog to keep feelings of deprivation at bay.

There is a new omnivorous food movement fueled by the popularity of a book by Fergus Henderson entitled Nose to Tail. This adventurous gastronomy is not for the faint of heart.  It celebrates the rural British tradition of making virtue out of using every part of the animal. 

Goats will eat anything. My parents had a goat on their farm that got loose and was found snacking on the vinyl roof of their Plymouth Fury.  There's a human equivalent of goats. You know the ones-people who can eat anything and never suffer a headache, heartburn, or unexplained rash. Others of us have to be more careful.  I've known since age 7 that hotdogs give me migraines.

Some people have health issues that are aggravated by foods, but their reactions aren't as obvious as an immediate migraine, and they don't know what the problem is. 

Just got off the phone with my still-glamorous girlfriend who updates me frequently on the latest beauty products that help you retain a youthful face while remaining surgery-free. She is excited about Cover Girl and Olay Simply Ageless Foundation.