THE NUTRITIONIST'S KITCHEN

While working in a remote village in Peru, deep in the desert, with no running water, electricity and little fresh food, Carly Knowles had an epiphany that changed her life. “I was trying to understand why many of the villagers had white spots on their eyes. Later, I discovered these were Bitot’s spots that would lead to blindness due to a deficiency in vitamin A, which is one of the leading preventable causes of vision loss in developing nations. I also learned that vitamin A can easily be found in foods like eggs, sweet potatoes, kale, spinach, pumpkin, whole cow’s milk, and carrots. As I learned more about nutrition I became more intrigued and, frankly, concerned. Eating vitamin A–rich foods is enough to prevent blindness—whoa!—and not eating enough vitamin A–rich foods can lead to blindness? This was a profound moment for me. Food really is medicine.”

 After returning to the United States Knowles knew she wanted to dedicate herself to learning everything she could about the science of diet and nutrition and share her knowledge with everyone. So, after getting her Master of Science degree in Nutrition from Bastyr University, she worked as a clinical dietitian and taught cooking classes in community kitchens. An avid writer and recipe tester inspired by the concept of cooking nutritious and delicious whole foods, she wrote her book with the idea that “everyone deserves to have a nutritionist in their kitchen.”

 The Nutritionist’s Kitchen is both an approachable, science based guide to support optimal health and wellness through everyday meals and a cookbook filled with mouthwatering recipes. Throughout the book are simple charts like How to Understand Intuitive and Seasonal Changes in Nature and Identify Our Own Personal Climate (page 61-62) to sidebars such as The Difference between Pickled and Fermented Foods (page 47) and The Best Way to Consume Flaxseeds (page 79). With more than 60 seasonal, restorative recipes like Buckwheat Breakfast Porridge with Cranberry Chia Compote (Winter) and Sweet Cornmeal Pancakes with Vanilla Roasted Peaches (Summer) to Spicy Sriracha Mung Bean Bowl with Pickled Daikon and Carrots (Spring) and Mirin and Miso Glazed Cod (Autumn) to Whole Wheat Apple Galettes with Salted Honey and Dark Chocolate Banana Bread with Toasted Almonds (Autumn and Winter). Also included are recipes for all seasons (Ghee, Golden Turmeric Paste, Plain Whole Milk Yogurt …) and primers on nutrient dense foods and how to shop for and prepare ingredients like beans and sea vegetables.

 The Nutritionist’s Kitchen is for everyone who aspires to live a healthy, balanced life without depriving themselves of the joy that

DUFF'S HAPPY FUN BAKE TIME

Beginning on Thursday, April 29th join superstar baker Duff Goldman in his laboratory kitchen, along with his puppet crew as they explore the science behind cooking and baking to create some of the most popular foods on the new discovery+ series from The Jim Henson Company, Duff’s Happy Fun Bake Time. Each of the six half-hour episodes is a flavorful adventure that goes beyond food rules and recipes to discover how ingredients work together to create delicious dishes and desserts. With comedy and whimsical fun, Duff and his entertaining puppet friends teach fundamental cooking techniques and tasty, easy-to-make recipes that inspire chefs of all ages to experiment in the kitchen. With its blend of science, recipes, and whimsical adventure, this is a show the whole family will want to watch together.  

In the land of Bakersburg, Duff goes on a journey of food discovery with his puppet team including Couscous, his robot sidekick and sous chef, Dizzy, the enthusiastic industrial mixer and literal elephant-in-the-room who loves to stick her nose into everything going on in the kitchen, Edgar, the crabby crab straight out of the Chesapeake Bay, S’Later, the wise and quizzical, slow moving sloth, and Dragon Oven, who communicates with roars, hiccups, and smoke. Duff is also regularly visited by his musical grocer Geof (played by Duff’s real long-time executive sous chef, and songwriter, Geof Manthorne).

 In each episode, Duff and his friends learn interesting science lessons with food experiments, from what happens if you bake a birthday cake without eggs, to why patience is the most important ingredient to baking the Best Bread on Earth, and why taste buds tingle with delight when mixing salty and sweet flavors. The fun doesn’t stop as Duff and his gang explore cake, bread, ice cream, pasta, chocolate, and other favorite food items.  It’s always a fascinating food adventure with Duff and his friends!

LIVE LIFE DELICIOUSLY

FROM FORMER FOOD EDITOR AT MARTHA STEWART LIVING AND FOOD DIRECTOR OF LADIES HOME JOURNAL COMES A COOKBOOK FOR COMFORTING BUT ELEVATED DISHES  

 In her debut cookbook, seasoned food editor, stylist and recipe developer Tara Bench, known as “Tara Teaspoon,” offers sumptuous but simple dishes that taste as delicious as they look. From savory snacks like Double Cheese Garlic Bread and Mandarin Prosciutto Crostini to satisfyingly sweet desserts like Mulling Spice Christmas Tree Cake and Coconut Cream Pie, Live Life Deliciously: Recipes for Busy Weeknights and Leisurely Weekends (available Oct. 6th), showcases more than 120 delectable recipes for both the seasoned and casual cook. 

Bench, who grew up in the kitchen, developed her skills and passion for cooking from her mother, a talented cook and Home Economics teacher.  She went on to study food science and culinary arts before becoming a food editor.  Informed by her knowledge of the art and science of cooking and her love of uncomplicated but indulgent food, she offers readers recipes for easy-to-prepare but impressive dishes and menus. 

From leisurely weekend brunches spent over Burrata with Grilled Peaches and Orange Zest Chimichurri to easy weeknight dinners like Golden Roast Chicken with Pan Sauce and Sublime Sausage Pesto Lasagna to mouthwatering Cherry Anise Almond Crostata, Tara explains how to put together and master several special go-to dishes. She also presents globally-inspired favorites like Spanish Tortilla with Mushrooms and Bacon, Cuban Garlic-Lime Carnitas with Mojo, and Orange Ginger Pork Dumplings that will become part of every cook’s repertoire. The book also features a section on how to transform a basic recipe into two or three new recipes to make weeknight meal planning simple.

Filled with inventive and effortless ways to turn basic dishes into something special – Potato Gratin becomes elegant when sliced potatoes are arranged on their side like an accordion instead of flat on the baking dish; hazelnuts and pomegranates give a holiday touch and add crunch and color to Roasted Parsnips; and Vanilla Bean Buttermilk Syrup adds sweet complexity to Whole Wheat Pancakes.  

With chapters on New Pantry Staples and The Right Equipment, and lots of helpful sidebar tips on things like substitutions for spices, using leftovers to create a completely new dish, and best cooking and freezing methods, Bench shares secrets to help cooks feel more confident in the kitchen. Striking photography that accompanies every recipe makes Live Life Deliciously a feast for the eyes as well as the palate.