Pickled vegetables are a great side dish you can make in the winter, via NYT.

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A photo list of 10 foods that many either enjoy or detest, Via Huffington Post.

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Blogger Ree Drummond shares a great winter warming recipe for Tuscan bean soup, via The Pioneer Woman.

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  Yesterday the NYTimes covered an important health ratio: the amount of potassium relative to the amount salt you consume. While the article by long time health reporter, Jane Brody, leads with the obvious (excessive salt has proven to be a health risk, according to yet another major study), and the headline writer reinforce the obvious (“Sodium-Saturated Diet is a Threat for All”), the article recognizes that everything is about balance and notes the important role potassium-rich foods play in countering salt’s negative effects. “The researchers found that while a diet hight in sodium—salt is the main source—increases your risk,” Brody writes, “even more important is the ratio of sodium (harmful) to potassium (protective) in one’s diet.” This was pointed out to me this summer by Mark Bitterman, author of a great book called Salted, and Read On »

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I’d been looking for a long ago recipe card used by my parents titled “Britta’s Glogg” to do a post about it (and because I hadn’t made it in years). Then all of a sudden I start seeing recipes for mulled wine all over the place. I don’t remember seeing any in years and then, two different ones from just in the NYTimes alone, one in the Sunday Magazine, another by writer Melissa Clark. It was not the drinking of the glogg that stays in the memory—it wasn’t till later that I would actually have been drinking it—it was the aroma of it. I’ve recently become aware of how powerful the smells of food cooking in house are. They are a natural stress reliever. When I made a batch of glogg this year, the first Read On »

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