Syndrome W

Syndrome W restocked

2011-09-01T21:13:35+00:00

Thanks to the overwhelming response to the airing of Syndrome W on the Rachel Ray Show, Syndrome W is now in its third printing. Demand in August resulted in sales of more than 4000 copies to interested women across the US and abroad. The overwhelming demand resulted in the book being temporarily out of stock, but we are happy to announce that Syndrome W is now available for immediate delivery on Amazon, Barnes and Noble, and IndieBound.org.

Syndrome W Temporarily Out of Stock

2011-08-08T18:05:24+00:00

Due to overwhelming demand following the Rachel Ray appearance the book is temporarily out of stock. It is being reprinted and you can backorder your copy at Amazon.com or preferred ook retailer now. Your order will be filled as soon as stock has been replenished. The publisher expects the next printing to begin shipping in the next 2-3 weeks. We appreciate your interest and your patience.

The Rachael Ray Show

2011-07-26T13:27:18+00:00

Just wanted to share news that my appearance on the Rachel Ray Show airing tomorrow. What fun to transition from the serious side of science to an “On the media” op in the all orange world of Rachael Ray. You can see the appearance here.

Baked Braeburn Apples with Sun-Dried Cider-Soaked Fruits

2011-05-31T19:27:00+00:00

This recipe was given to me by Allana Smith of Larkspur in Vail, Colorado. Allana grew up in upstate New York, where the family’s large summer garden yielded vegetables for the root cellar and fruits for Dad’s canning to soften long, harsh Buffalo winters. Her culinary skills were nurtured by her grandmother, who taught her the pleasures and treasures of the hearth, especially kuchen, cookies, and candy-making. She also benefited from her parents’ elementary-school classroom projects, making root beer and Easter chocolates from scratch.

Mustard Horseradish Arctic Char or Halibut

2011-05-31T19:23:37+00:00

This recipe is courtesy of Joe Di Mauro and John Everin of Mount Kisco Sea Food. Joe Di Mauro grew up in Bedford, New York. Initially trained in marketing, he combined a day job (advertising director of Westchester’s largest newspaper chain) with weekend forays behind his buddy’s fish counter before he bought Mount Kisco Seafood in the late seventies.

The World’s Best Grilled Chicken Burgers

2011-05-31T19:12:28+00:00

This Recipe comes from Brian Peck of McArthur’s in Pleasantville, New York. Brian’s food is the backbone of my diet, and McArthur’s is my home-away-from home, after long hours at the office. Brian cooked for President Bill Clinton and catered private parties for the U.S. Secret Service. Today, he has a wide following in the five restaurants where he oversees kitchens. Diners love the homey taste of his food, his reliance on fresh ingredients, and his creative flair with comfort fare

My Super Low Calorie Simple Savory Spinach

2011-05-06T14:57:59+00:00

GO GREEN is part of my advice to patients to avoid adding extra pounds between Thanksgiving and New Year’s celebrations.
Green foods are typically high in anti-oxidants and low in calories with a high fiber content that helps make you feel full. Can you even think of a green food that’s fattening? Other than green eggs (with apologies to Dr. Seuss) or that green colored frosting on cupcakes (now the latest high calorie, single serving craze) that emerges pre St Patrick’s Day, green foods are typically high on the health index.

Spinach is at the top of my Getting Greens List. Baby spinach, now available in pre-washed bags, is an excellent source of nutrients and a great base for salads. Steam it with just a bit of lowfat margarine or add it to a pot of boiling pasta for a final minute before draining the contents and Voila! Vitamins with very little effort. Simple Savory Spinach is one of my staples when I enter diet mode. You can consume considerable quantities of this almost-comfort-food guilt-free. Add it to grilled chicken breasts or salmon filets for a flavorful, easily prepared, ultra-low-calorie meal. Frozen spinach is inexpensive and available all year long.

So GO GREEN for the Holidays and all year long and reduce more than your carbon footprint.

Intense Asparagus Soup With Truffle Oil

2011-05-03T20:12:12+00:00

I first met Steve Topple in December 2003, seven days after he had taken over as Chef de Cuisine at Wildflower, long one of Vail’s premier dining scenes. Even in his first year Steve brought a high level of innovation and inspiration. In fact, his energy level was palpable when you walked through the door and the restaurant buzzed with diners’ excitement over offerings that changed nightly.