email this pageMeyer lemons, a cross between a lemon and a mandarin orange, are in peak season at your supermarket now. Grown in California (but originally from China), they’re more aromatic, less astringent and juicier than ordinary lemons. Check out our Meyer Lemon Ricotta Cookies at www.relishmag.com.
Sweet Hearts
Going to Vegas? If so, don’t miss the Bellagio’s Jean-Philippe Pâtisserie. A small, opulent, over-the-top shop in the hotel’s Spa Tower—with glass floors and walls, sculptured glass ceiling and a 27-foot chocolate waterfall flowing through 25 suspended glass vials—it’s the ultimate sweet-tooth destination. If you can’t make it to Vegas, packaged boxes of chocolates range from $25 to $75, and you can order by email (jepmaury@bellagioresort.com) or phone (702-693-8788).
—Suzanne
Sushi—Dig In Are you getting the two servings of fish per week that the American Heart Association recommends? If not, try some sushi. Here’s a quick primer to get you started.
- Sushi—Technically refers to the rice.
- Sashimi—Raw fish fillet only (no rice)
- Maki—Rice and fish rolled up in seaweed wrap
- Nigiri—Fingers of rice topped with wasabi and a filet of raw or cooked fish
- Nori—Dried seaweed wrap
- Wasabi—Pungent Japanese “horseradish”; mixed with soy sauce as a dipping sauce.
- Pickled Ginger—Thin pink slices of vinegary gingerroot —Dr. Jo
What to Eat is What to Read
Where can you get the plain truth about what to eat? In a new book by Marion Nestle (pronounced like the verb, not the company), professor of nutrition, food studies and public health at New York University. It’s called What to Eat: An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating (North Point Press, 2006, $30), and it’s exactly what it claims to be. Nestle takes the reader on a walk through the supermarket, dispensing good sense. She helps us decode health claims, ingredient lists and portion sizes. She explains the difference between “natural” and “organic” and which seals of approval actually mean something. She distinguishes between foods that are genuinely good for us and those that only pretend to be.
Nestle tackles the grocery store section by section, but she also boils down good eating to four fundamental principles: eat less, move more, eat lots of fruits and vegetables and go easy on the junk foods.
The best part is that, unlike so many nutrition experts, Nestle’s no killjoy. She loves food, and she wants you to love it too. The book will help you do it, without sacrificing your health or your waistline.—Tamar Haspel
Related Stories
If you enjoyed reading this story, This and That February, then you might enjoy these other stories.- Eating Between the Lines
- This and That February 2006
- A Good Glass of Wine
- Seeing Green
- This and That October 2006
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