A Literary Culinary Journal
The 7 Foods Experts Won’t EatThe 7 foods experts won’t eat is an enlightening article by Liz Vaccariello, Editor-in-Chief of Prevention magazine in the U.S.
It’s an article that will educate even those of us who consider they are in the know about what’s good to eat and what’s bad (for instance, me!). The opinions are from scientists and doctors in the field, so we have to take them seriously.
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We don’t stop hearing about oats — they’re full of fiber so they’re good for your digestion and your bowels, they contain beta-glucans that help cut cholesterol and spread the rise in blood sugar over a long period of time, they make you feel full for longer so they encourage weight loss, they are anticarcinogenic thanks to their phytochemicals — and the list goes on.
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The award-winning Cobb Grill is on sale online at Eboutic until 18 October.
These grills are unique in that they are compact, lightweight, come with their own tote bag, and emit practically no smoke. They are only 12in/30cm high, 12in/30cm wide, weigh 8.5lbs/4kg, and are tabletop.
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Bad Foods that Are Good for Weight Loss gives common sense, practical advice about “bad” foods that can actually be good for weight loss if eaten in moderation and in the right way.
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by Paul Jarboe
Red winter wheat is a high-protein wheat, known in French as blé rouge d’hiver. It is a hard wheat with qualities similar to durum wheat, which we find in Italy.
Winter wheat differs from other wheat in that it is planted in the autumn, goes dormant during the coldest winter months, then resumes growth as the weather warms up. It is harvested in spring or early summer.
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One of my favorite ways of creating tasty but healthy dishes is using fruit and vegetables as sauce. There are millions of ways to do this, depending mainly on the season.
Oranges are abundant at the moment, so I’ve been using a lot of orange juice to liven up dishes. It adds a burst of flavor, yet requires no cream or butter, thus making it low in calories and high in fiber.
The season is short for wild Italian asparagus, so take advantage of it in April and May.
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Hostellerie Les Chevreuils is offering summer cooking classes for children. Classes will continue on Wednesdays through October.
These courses were such a great hit in last summer that head chef Geoffroy Pautz has decided to do it again. Classes are geared for children 10 to 15 years of age, and take place in the restaurant kitchens.
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For those of you who just reminisce about cupcakes, or for those of you who continually have your eye out for the perfect cupcake after watching still another episode of Sex in the City, a new store, Cupcakes in the City, dedicated exclusively to the beloved American cupcake, opened today in the Eaux-Vives neighborhood in Geneva.
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Spontaneous Cuisine: Strawberry and Rhubarb Compote RecipeA recipe by Jonell Galloway
I always get really excited when the strawberries and rhubarb come on the market. For me it’s literally like “breaking news.” They’re really the first local fruit.
One of my favorite dishes is strawberry and rhubarb compote. It’s healthy, full of fiber and vitamins; it’s also versatile and can be used in many ways.
In addition, it’s about as easy as you can get.
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Podcast restaurant review of Café Berra in the village of Choëx in the hills above Monthey, Switzerland.
Click here to listen.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
