Concerns about antibiotic use, hormones and poor living conditions for cows have given milk a questionable reputation, but these rumors may be unfounded, registered dietitian Kerry Neville writes. Regular tests indicate 99.99% of milk to be antibiotic-free, and while growth hormones are used by some dairy farms, the repercussions may not be as great as critics say.
Chef Chris Horridge's menu comprises a combination of ingredients that gives the "maximum nutrient retention." Red pepper and mandarin sorbet, with immunity boosters and cancer inhibitors and vitamins B, C and K, cleanses the palate at the start of the meal.
Multiple eateries are picking up on the schnitzel trend in Brooklyn, N.Y. The sandwich, a fried chicken cutlet on a baguette, can become a complex order with options such as Yemenite (so-called falafel-flavored) bread, Israeli pickles and pesto.
This Montana chef says to use salt, pepper and granulated garlic -- and no more -- regardless of meat cut. He breaks down his favorites, including a rib eye, a New York, a tenderloin, a flatiron and a top sirloin, giving his tips on each.
All states have wineries (even Hawaii, which makes the pineapple kind). With politics topping the mind these days, this article takes a look into how red and blue states match up, with a focus on wine production.