Les Roches International School of Hotel Management will launch a one-year postgraduate diploma in business administration for culinary arts professionals in August 2011 at its Bluche, Switzerland campus, aimed at chefs moving into management or opening their own businesses.
Section archive
Page 2 of 20
Cooking
Recipes and cooking advice.
- All desks
- Abortion
- Accutane
- Acetaminophen
- Acid Reflux
- Acidic Foods
- Acne
- Acrylamide
- Acupuncture
- Additives
- ADHD
- Adiposity
- Advisories
- Aerobic Exercise
- Aflatoxin
- Agave
- Agent Orange
- Aging
- Agriculture
- AIDS
- Air Pollution
- Airline Passengers
- Airport
- ALA
- Alcohol
- Alcoholic Beverage
- Alerts
- Allergy
- Alli
- Aloe Vera
- ALS
- Alternative Medicine
- Aluminum
- Alzheimer's
- Amalgam
- AMD
- Ampyra
- Amygdala
- Anal Cancer
- And
- Anemia
- Angiogenesis
- Animal Protein
- Animals
- Anorexia
- Anthocyanins
- Anthrax
- Anti-Angiogenesis
- Anti-Obesity
- Antibacterial
- Antibiotic
Cooking
Basics about hard boiled eggs
Boiling eggs until the yolk solidifies kills pathogens such as salmonella. Start them in plenty of cold water, bring it slowly to a boil, then pull the pan off the heat and let them sit about 10 minutes; cooling them right away eases peeling. One egg carries more than 300 mg of cholesterol.
Cooking
Minimum Cooking Temperatures
A table of safe minimum internal temperatures: 160°F for ground beef, pork, veal and lamb and for fresh pork and ham, 165°F for poultry, ground turkey and chicken, stuffing, leftovers and casseroles, 145°F for beef, veal and lamb steaks, roasts and chops.
Cooking
Recipe: Kale fruit salad
A no-cook salad: chopped organic kale tossed with blueberries, walnuts and two sliced kiwis, then dressed with a few tablespoons of raspberry vinaigrette. Cashews stand in for walnuts. The writer serves it as a meal, a snack or a side dish.
Cooking
St. Patrick’s Day: Celebrate with Corned Beef
The USDA's Meat and Poultry Hotline answers St. Patrick's Day corned beef questions: keep an unopened pouch 5 to 7 days refrigerated, freeze a drained brisket up to a month, cook it slowly with moist heat, and bring it to at least 160 degrees F internally.
Cooking
Healthy Recipes: Spinach Salad with Grilled Chicken with Three Citrus Dressing
Chicken strips marinate in orange, lime and lemon juice with cumin and honey mustard, then go over spinach with mandarin sections. Citrus juice replaces some of the oil, and the piece notes citrus flavonoids may inhibit inflammation and tumor growth.
Cooking
Lime Salmon with Coconut Sauce and Veggies
A recipe for baked lime-marinated salmon served with sauteed onion, celery and garlic in a coconut milk and tomato sauce, with rice or noodles on the side.
Cooking
Curry Chicken Poppadums
A home cook improvises tacos on fried poppadums, the Indian lentil-and-rice-flour crisps, filling them with curry-coated shredded roast chicken, parsley, onion, tomato, Greek yogurt, paprika and lime. The ingredients made six and fed three.
Cooking
Healthy Recipes: Orange-Glazed Plantains
Whole plantains bake 30 to 35 minutes, then are peeled, halved, glazed with orange juice, cinnamon and butter, topped with queso fresco and broiled. The note says plantains are low in sugar, must be cooked, and carry more calories and potassium than bananas. Makes four servings.
Cooking
Healthy Recipes: Yogurt Salad Dressing
A five-ingredient dressing of nonfat yogurt, nonfat mayonnaise, dried chives and dill, and lemon juice, mixed and chilled. It makes eight 2-tablespoon servings of 23 calories each, with no fat and 84 mg sodium.
Cooking
Healthy Recipes: Classic Macaroni and Cheese
A lighter baked macaroni and cheese using low-fat sharp cheddar and evaporated skim milk, with sauteed onion and a beaten egg. Bakes 25 minutes at 350 degrees; eight half-cup servings at 200 calories and 4 g fat each.
Cooking
Healthy Recipes: Chocolate Mint Angel Food Cake with Raspberry Sauce
The recipe pairs a cocoa and peppermint angel food cake with raspberry sauce, and argues that desserts built on whole fruit with little fat carry a lower calorie density, so one portion delivers fewer calories.
Cooking
Healthy Recipes: Spinach Fettuccine with Salmon and Green Beans
An American Institute for Cancer Research dish pairing spinach fettuccine with wild salmon and green beans, seasoned with paprika and lemon juice. The notes cover salmon's omega-3s, sourcing guidance from the Monterey Bay Aquarium's Seafood Watch, and adding red pepper flakes for heat.
Cooking
Healthy Recipes: Herbed Rice with Mushrooms and Wilted Spinach
Long grain rice simmered with oregano, parsley, thyme and soy sauce, then tossed with sauteed cremini mushrooms, onion and wilted baby spinach. Five servings at 180 calories each; the piece notes research linking folate-rich foods like spinach to lower pancreatic cancer risk.
Cooking
Healthy Recipes: Moroccan Baked Tilapia
Dana Jacobi sets out four rules for buying fish, then argues US-farmed tilapia is both affordable and ecologically sound. To fix its blandness she uses a North African dry rub of cumin, paprika, coriander and cayenne, served over steamed or sauteed spinach.
Cooking
Healthy Recipes: Steamed Halibut with Ginger and Green Beans
Pacific halibut fillets steamed with ginger for 10 to 12 minutes, finished with green onions, soy sauce and hot peanut and sesame oils, and served with steamed green beans. Four servings at 200 calories each, from AICR.
Cooking
Healthy Recipes: Caribbean Pink Beans
Pink beans soaked overnight, then simmered with plantains, tomato, red pepper, onion and garlic, with no lard or added fat. Sixteen half-cup servings at 133 calories and under 1 g fat each.
Cooking
Health Recipes: Marvelous Mushroom Barley Soup
An AICR winter soup built on pearl barley, mushrooms, shallots, carrots, thyme and oregano in beef stock. The write-up notes barley is a good source of fiber and supplies iron and selenium, and recommends stock over broth because boiling bones gives a richer result.
348 stories