Zox Kitchen Blog

by Chef Alan Zox

Thanksgiving Sides Can Make A Meal – Traditional & Otherwise

A traditional Thanksgiving spreadThanksgiving 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 other … 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

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 than a … Continue reading The Difficulties in Eating Well – By Chef Alan

Food at Large

“Why Natural Doesn’t Mean anything any more”By MIchael Pollan “It isn’t every day that the definition of a common English word that is ubiquitous in common parlance is challenged in federal court, but that is precisely what has happened with the word “natural.” During the past few years, some 200 class-action suits have been filed against food manufacturers, charging them with misuse of the adjective in marketing such edible oxymorons as “natural” Cheetos Puffs, “all-natural” Sun Chips, “all-natural” Naked Juice, “100 percent all-natural” Tyson chicken nuggets and so forth.” The article provides a refreshingly different approach to a concept many … Continue reading Food at Large

Food News, May 4, 2015

1)  ” Imagine Ice Cream that’s Healthy”.  That’s what Michael Shoretz, who runs Enlightened Ice Cream tells us in his marketing. He promotes  it as the “good for you ice Cream. The popularity is growing with 75% less sugar and twice the protein of regular Ice Cream.  They hit $1 Million sales in 2013 and $4 Million in 2014. Whole Foods and A&P now sell the brand.                                                       NYT Business,  March 5, 2015. Seems to be growing in popularity. 2)   “McDonald’s is Moving to Limit Antibiotic Use in Chicken”.              The fast food giant has announced they would begin using chickens that … Continue reading Food News, May 4, 2015

Blog more Easily and Eat Well Besides

Well we have finally finished revising our blog—well about 80%. For those friendly visitors who have enjoyed Zox Kitchen in the past, I think you will like this version even more. And new visitors will find it especially friendly and informative. Tell your friends. We are a food forum in transition focusing on what seems important to know as related to food and those who care about it. Three changes to look for in our revised blog include 1) an easier way to locate recipes and international cuisine on the Menu bar called Recipes / Articles; 2) a faster, more … Continue reading Blog more Easily and Eat Well Besides

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