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Fellow fork lifter Cristina B. sings Saigon’s praises as having the “best banh mi’’ around. The Saigon sub offers a harmonic, ying and yang as pork faces off cilantro and peppers snuggled together with julienned daikon, cucumbers and carrots. Read more: Vietnamese food-to-go shines at Saigon Deli If Gumer Rodriguez shows up at your doorstep wanting banana leaves, don’t think it’s the sequel to Pineapple Express. The Veracruz, Mexico native needs the leaves to wrap the tamales he cooks up every Friday in the tamale truck parked at Tampa’s Downtown Market. Best of all, net sales of the $5 lunches go to the non-profit organization, America’s Disaster Relief. Read more: Tampa Downtown Market offers a midway of delights every Friday Bern’s Steakhouse executive pastry chef Kim Yelvington saved face when she faced cameras last week. She’s no novice, but she practically melted under the glare of the Food Network lights, in town to tape an Old School segment for the salivating show, “The Best Thing I Ever Ate.” I’ve just finished reading In Defense of Food by Michael Pollan. It discusses the state of American eating and how it affects our health. Pollan paints an alarming picture, and folks, it ain’t pretty. But we can learn our way out of this obesity mess. Read more: Change the way you eat and live better: Michael Pollan’s mantra The organic trade association announced survey results, reporting that, in spite of tightening wallets, U.S. families continue to buy more organic products than ever before. Read more: Parents bought more organic food this year As a former chef, I still cook a LOT. It relaxes me, feeds creativity and my husband seems to enjoy this little hobby of mine. A win-win, if you will. But my sous chefs do a lot of the heavy lifting — my favorite kitchen (and, naturally, wine) tools that help make my daily culinary exploits move a lot quicker. Thought I’d share. Read more: 10 must-have items for the gourmet kitchen I miss the yogurt sold in Europe. Less sweet, it makes this creamy, healthy, cultured milk less dessert and more breakfast. So I was psyched when thicker, plain Greek yogurt started appearing at grocery stores. I like the rich consistency, the higher protein and how decadent it tastes when mixed with a slight drip of honey and some fresh, seasonal fruit. But I didn’t know all these yogurt facts. Read more: Ten things you may not know about yogurt Matt Rutledge tells us the best websites for grocery coupons, free restaurant meals and travel discounts. Read more: The best websites for free groceries, restaurant meals and travel discounts |
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