email this pageTrying to get some soy in your diet? Discover edamame (eh-dah-MAH-meh)—young, tender green soybeans that are high in heart healthy isoflavones and protein. They’re perfect by themselves as a snack straight from the pod, or added to dishes just as you would any dried bean. But unlike dried beans, they cook in less than 10 minutes. Look for the shelled variety in 12-ounce bags in the freezer section of your grocery.
“Be Good” and “Kiss Me.”
The New England Confectionery Company, NECCO, has been manufacturing little candy hearts since 1902. The recipe hasn’t changed since then, but some of the sayings printed on them have. Still going strong after more than a century are classics like “Be Good” and “Kiss Me,” but others haven’t fared so well. Some fell victim to size considerations: “Please send a lock of your hair by return mail” fit on the original larger hearts. Others had to go as the language changed: “You are gay” just doesn’t mean what it did in the Roaring ’20s. As old sayings were discontinued, new ones were added to take their place. “IM Me” wouldn’t have made much sense to your great-grandmother—and if it doesn’t to you, ask your kids.
—Tamar Haspel
A Fish Tale.
From cereal to snacks, whole grains are sneaking into all our favorite foods—even the quintessential kids’ snack Goldfish. Pepperidge Farm’s Cheddar Goldfish are now made with whole grain. Per ounce, these new fish sport 2 grams of fiber, twice the amount as the original. Not exactly a fiber rush, but more nonetheless.
Take a Bite out of the Big Apple.
Don’t discount Arthur Schwartz’s award-winning book, New York City Food (Stewart, Tabori & Chang, 2004, www.stcbooks.com), just because you don’t live in the Big Apple. Truth is, many of our classic American dishes got their start in the home and restaurant kitchens of immigrant communities. And no one is better qualified to tell the stories of these dishes than Schwartz, a radio show host, cook and native New Yorker. He takes us from Delmonico’s to Dinty Moore’s to Reuben’s delicatessen to explore how Gotham food set the standard for what Americans everywhere ate, and are still eating today. Try a sampling of recipes from the book.
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