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Food News: For Some, Soup is the New Juice

In a recent article published in the NYTimes, Thursday, February 4, 2016,  reporter Rachel Felder tells us that juicing is too extreme for many of us. Ms Felder reports that for the last few weeks, Vivienne Zhao, an investment banker who lives and works in Manhattan, has spent each Monday on a cleanse, consuming over a week’s time liquid based meals.   Her menu includes: pinto and black beans cooked with tomatoes, spinach and bok choy; garlicky carrots, mixed  onions and alkaline water; and pureed pumpkin with cardamon and Saigon cinnamon.  She came to this soup cleanse– known as “souping”– after … Continue reading Food News: For Some, Soup is the New Juice

Super Bowl Eats

Thanksgiving has become the holiday Americans of all backgrounds celebrate together. Yet the football event called the Super Bowl has also become no less observed and venerated on TV by millions of Americans. It will be interesting to see if the viewing public continues to follow the sport as we have up till now with the release of the film Concussion, starring Will Smith. The film documents the risks that athletes of all ages can suffer from sport induced head injuries called CTE, or chronic traumatic encephalopathy. Do you think the film, Concussion, will alter the popularity of American football? … Continue reading Super Bowl Eats

Mexican Chocolate Cake for Valentine’s Day

Every Valentine’s Day, chocolate becomes part of the romantic holiday. Opinions differ but tradition and pleasure seem to be the most popular reasons given for the widespread consumption of chocolate. As illustrated by the Aztec ruler, Montezuma, chocolate was thought to be an aphrodisiac practiced by the Gods with a drug like influence discovered in the chocolate cocoa bean. Who knew? Those who chewed and consumed the delectible treats understood very well the happiness that chocolate could engender. Of course word spread by the 1800s when the Cadbury Brothers set up shop in England making and selling chocolate for average … Continue reading Mexican Chocolate Cake for Valentine’s Day

Food News: Shrimp Peeled By Slave Labor Found At Whole Foods, Other Major Retailers

 BY NELL CASEY IN FOOD ON DEC 14, 2015 4:55 PM A harrowing investigation into imported shrimp found at major retailers in the United States and Europe has exposed the brutal working conditions behind shrimp sold around the world. Victims of human trafficking in Thailand are subjected to inhumane conditions in so-called “peeling sheds,” forced to work in dangerous and often unsanitary conditions to pay off “debts” they accrued by brokers who sold them to shrimp manufacturing companies, reveals an investigation by the Associated Press. The cleaned, peeled and de-veined shrimp then found their way into grocery stores, restaurants and … Continue reading Food News: Shrimp Peeled By Slave Labor Found At Whole Foods, Other Major Retailers

Spiny Southern or Maine Lobster Asian Style

 It’s fun to think about warm weather when winter time comes around even if we can’t travel to Florida or the Islands. Sunshine makes me think of warm seas and briny chowder. I can almost feel the sand beneath my feet while eating the delicious Spiny lobster that is found in waters throughout the Caribbean and surrounding Florida and Australia. Contrary to popular belief these beauties are not closely related to the Maine lobster. Yet they are similar in appearance in that they have a hard bony shell and tails that are wonderful to eat. But it’s easy to tell … Continue reading Spiny Southern or Maine Lobster Asian Style

The Delicious Datil Pepper from St. Augustine, Florida

When I think of peppers or chiles I think of warm summer—even tropical climates. I imagine splashing waves, hammocks, sea breezes, steel drums, seafood, dark, lovely ladies and handsome men with a lightness in their walk and a song in their heart that make cold winds disappear, at least in my imagination. This is also the time of year when many of us are fortunate enough to visit such warm weather places like St. Augustine FL, and try the fiery yet fruity datil pepper. Datils are similar in strength to habaneros or Scotch Bonnets, but have a sweeter flavor. Locals … Continue reading The Delicious Datil Pepper from St. Augustine, Florida

The Enduring Importance of Reverend Martin Luther King Jr. Day

Only three figures in American history have a national holiday named after them: President George Washington, Christopher Columbus and Martin Luther King, Jr. The Reverend King however is the only one who is a native born United States citizen. Whenever I write about King, I am reminded of this profound fact. To have a day named in your honor is no small achievement. But it wasn’t easy to accomplish. It took 15 years after King was assassinated in 1968 until it was finally signed as a Federal bill by President Ronald Reagan in 1983. One of the more popular initiatives … Continue reading The Enduring Importance of Reverend Martin Luther King Jr. Day

Savory Souffle for Winter

Soufflé’s are normally thought of as French desserts made with chocolate or cheese that rise like the sun from our heavenly oven. But in fact these special delights can be “savory” in nature as well. The method used to make either sweet or savory soufflés is simple when we follow a set of uncompromising rules that will satisfy the most demanding critic at our table. But before we list the guiding principals let’s consider why the soufflé is worth the trouble. First off, they are just so good to eat, albeit rich, but delicious too. And when any food is … Continue reading Savory Souffle for Winter

Thanksgiving Sides Can Make A Meal – Traditional & Otherwise

A traditional Thanksgiving spread Thanksgiving is around the corner. Some love it. Others such as vegetarians bemoan “the turkey thing” every holiday season. Sides offer more choices and potentially more flavor. Normally, sides include turkey gravy, stuffing, mashed potatoes, corn bread, a vegetable of some unknown vintage, cranberry sauce and pumpkin pie. Last year the focus of attention in our family was to fry a turkey and roast another in the oven as well as a backup, along with the traditional sides. All attendees enjoyed the meal. This year I thought it would be fun to create a variety of … Continue reading Thanksgiving Sides Can Make A Meal – Traditional & Otherwise

Imagine An Amazing Vegetarian Thanksgiving

Vegetarian eating is becoming more and more popular these days— even for Thanksgiving.   Eating this way in many cases is less expensive and can be extraordinarily delicious too. It’s also good for the environment as Mark Bittman nicely elaborates in his book The Food Matters that eating fewer animals is healthier for all of us. Personally, I am still a meat eater. But I eat less meat as I get older, especially less meat fed with antibiotics and I feel better in the process. Still giving up turkey on a national holiday is not easy to do, especially when we … Continue reading Imagine An Amazing Vegetarian Thanksgiving

Food News: Genetically Modified Salmon Approved by FDA

    Last week Federal regulators approved a genetically engineered salmon as fit for consumption. This is the first genetically altered animal to be cleared for American Supermarkets and dinner plates. This decision has been discussed and debated for over five years.  It was first proposed in the 1990’s.  The approval has been opposed by environmental and consumer groups because of the argument that the safety studies are inadequate.  The Center for Food Safety and other organizations say they plan to file a law suit  to stop the decision from being implemented. The Food and Drug Administration decision as currently … Continue reading Food News: Genetically Modified Salmon Approved by FDA

Combatting Breast Cancer Through Nutrition

A number of readers have asked for me to post this article on breast cancer nutrition. Here you go…  You can also read my food column weekly at www.longislandweekly.com. Click on Columns on the menu bar.  Eating Well To Combat Breast Cancer By Chef Alan Zox – October 20, 2015 Breast cancer is one of those diseases that more and more Americans experience either as a patient or a family member or friend of someone who has contracted the disease. But while the disease is frightening in many profound ways, it is not necessarily deadly nor undefeatable. The five-year observed … Continue reading Combatting Breast Cancer Through Nutrition

Food News: Popularity of Organically Grown Food is Exploding

Eating organic is no longer a fringe behavior. As Christina Sarich points out in Vitality newspaper’s Sept issue, 2015, consumer demand for organic food has sky rocketed with annual double digit growth. In 2012 more htan $28.4 million was spent on organic food. And this year, 2015, organic food sales will reach $35 billion, as reported by Nutrition Business Journal.  And this growth seems to be just the beginning. See my blog  this week on “Combating Breast Cancer through Nutrition.” As Cancer grows in our meat dependent society, the percentage of consumers who  recognize the value of organically  grown plant … Continue reading Food News: Popularity of Organically Grown Food is Exploding

Delicious Indian Curry With Tofu And Fava Beans

  Indian curry tofu My first Indian friend, Vivian, was my department chairman at the university. He always had a twinkle in his eye and a joyfulness about eating Indian food, especially food from southern India. His wife, Mary, was Irish and from Chicago, but Vivian’s family taught her to cook for her husband, which she did with a relish and apparent pleasure. She and Vivian enjoyed inviting me for dinner, which was no less a treat for me. I had never really known Indian food except for an Indian fast food cafe near my home that was very mediocre. … Continue reading Delicious Indian Curry With Tofu And Fava Beans

New Orleans Cooking Workshop Open to Public Sept 21, 7 pm. RSVP on Cape Cod

    My Fall cooking workshops begin Sept 21 at the First Congregational Church in Yarmouthport on Rt. 6A. This should be really fun cooking and eating  Gumbo, Chopped Spicy salad,  Pork  & Clam Jumbalaya,  Shrimp Etouffee and Banana Foster. Sooo good. And remember in Lousiana and New Orleans the men do as much  cooking as the women! Guys and Gals  you can call or email Chef Alan. @ 401-741-7459 or email @ azox@zoxkitchen.com. Only 12 in a class.  More details   found  on the Menu Bar above ( :

Try Another Delicious Southwestern Recipe — Corn and Poblano Souffle

        Soufflé of Poblanos & Corn Serves 2-4 INGREDIENTS 1 tbsp unsalted butter, for rubbing Freshly grated Parmesan cheese, for coating Salt 4 ears of corn, shucked 2 roasted poblano chiles 1/4 pound thickly sliced bacon, cut crosswise into 1/3-inch strips 1 cup milk Freshly ground pepper 3 large egg yolks 2 cups shredded Finlandia cheese (6 ounces) 1/2 teaspoon chopped thyme 6 large egg whites Directions 1- Preheat the oven to 350°. Generously butter a 1 1/2-quart soufflé dish and coat it with the Parmesan. 2- Bring a large saucepan of water to a boil. Add … Continue reading Try Another Delicious Southwestern Recipe — Corn and Poblano Souffle

Food News: Corn Souffle for a Summer Party

Souffle for desserts or things savory are divine. Corn season is here and it’s time to join the two – corn off the cob and souffle method. It’s an elegant combination you will love making. And it doesn’t need  to rise too high. Recently I made a few with roasted poblano chiles– really, really delicious. Corn is no less decadent and wonderful.  Check out my article next week for a simple recipe.

Vegetable and Fruit Gazpacho Soup for Summer

Gazpacho Soup is a wonderful option for summer time relief. Cold and delicious and healthy too. Try it with your favorite vegetables and fruits as well. My cooking students loved  a recent version we made  with seedless watermelon,  plum tomatoes, jalapenos and cucumbers. Puree this combination and add a dash or two of hot sauce, rice wine vinegar. and freshly ground black pepper. Different and  flavorful too.

Amazing Lip Smacking Cooking Class with Palestinian & Israeli Cuisine

    Monday of this week I held another participatory cooking class drawn from the wonderfully popular new cookbook, Jerusalem by Yotam Ottolinghui and Sami Tamimi.   We had fun and made great food that we ate and critiqued afterward. I always begin my classes with an Appetizer. Usually I make a soup  that reflects the nature of the cuisine. Course 1, Lentil Soup,  was the soup du jour with ginger, garlic, scallions, cardamon, coriander, cinnamon, chicken stock,  plum tomatoes. and 1 tsp sea salt with fresh ground pepper. Big hit! Then we moved into teams and prepared 4 courses:  Course … Continue reading Amazing Lip Smacking Cooking Class with Palestinian & Israeli Cuisine

Eating Well Regardless of Age

When eating is a burden as opposed to a pleasure, it becomes painful to return home at the end of the day to prepare a healthy, nutritious meal. While some of us see this as a wonderful and creative opportunity,  others see the opposite. They turn to fast food, frozen pizza, high sodium meals, or take out. Managing one’s hunger and feeding the kids are burdens to overcome quickly. Sometimes cheese and crackers, pretzels and soda, or a quick and filling burrito become the simple way to fill one’s stomach. Achieving flavor for many becomes less a goal than a … Continue reading Eating Well Regardless of Age

Food News: Pigs Seem to be Flying in China for Profit and Amusement

Here’s a cartoonist version of diving pigs which is a reality in China.  The reality is more sobering. In a Competition at Shiyan Lake in Changsha, China, diving Pigs are popular amusement for visitors.  These young pigs are pushed if not thrown off diving platforms into pools and ponds before paddling back to land. Yet aquatic swine are not exclusive to China. Australia does it too, while Pigs frolic in the surf with tourists in the Bahamas. It seems brutal and inhumane to sightseers in china we are told, but is also a tourist draw and a selling point for … Continue reading Food News: Pigs Seem to be Flying in China for Profit and Amusement

Gov Cuomo is Seeking Higher Pay for Fast Food Workers,

NY State Gov Andrew Cuomo wants to raise pay of thousands of fast food workers by asking State Labor Commissioner to form panel to consider the possibility. The amount of an increase was not specified. Fast food workers have rallied however for $15 an hour. Cuomo’s efforts are in sync with efforts across the country. NY Times, May 7, 2015 Gov Cuomo has taken his initiative to the editorial page of the NY Times where he argues that Fast Food Workers deserve a pay raise. He argues: Rather than pulling down the top to close the income gap….”I believe we … Continue reading Gov Cuomo is Seeking Higher Pay for Fast Food Workers,

The Difficulties in Eating Well – By Chef Alan

    When eating is a burden as opposed to a pleasure, it becomes painful to return home at the end of the day to prepare a healthy, nutritious meal. While some of us see this as a wonderful and creative opportunity, others see the opposite. They turn to fast food, frozen pizza, high sodium meals, or take out. Managing one’s hunger and feeding the kids are burdens to overcome quickly. Sometimes cheese and crackers, pretzels and soda, or a quick and filling burrito become the simple way to fill one’s stomach. Achieving flavor for many becomes less a goal … Continue reading The Difficulties in Eating Well – By Chef Alan

Chef Alan Zox, Ph.D cooks, writes and teaches about healthy, flavorful food.