Season 2 – Episode 5 By consuming fresher, more wholesome foods, cooked without greasy coatings or rich sauces, we can appease our appetites and enjoy our meals without adding a calculator to the table setting!In this episode David creates a
Tag: fo5o
Heat vs Flavor: The Benefits Of Chilies & Spice
Season 2 – Episode 4 What characteristic do we prefer in our food? Is it the varying degrees of mouth-tingling HEAT from capsaicin, or the tastebud-teasing FLAVOR from layers of earthy and aromatic spice? Or an even better question might
Eating Outdoors
Season 2 – Episode 3 This focuses on the dietary challenges of “Eating Outdoors.” Meat-heavy tailgate barbecues and convenience-oriented camping fare like hot dogs, canned chili and S’mores pose a problem to those of us who can’t, or at least
The Art of the Salad
Season 2 – Episode 2 The more we advance in age, the more leafy garden greens deserve a healthful and nutritious place in our well-rounded diets. But there’s a real culinary skill to selecting, sculpting and dressing crisp, vibrant foliage,
The Breakfast Club
Season 2 – Episode 1 In Season II, Food Over 50’s first episode, “The Breakfast Club,” addresses our hasty and redundant consumption of what is widely consider “the most important meal of the day!” But is it? Does a lumberjack
Red Meat & Cholesterol
Season 1 – Episode 1 Did You Know? Cholesterol is only found in animal fats, not vegetables, fruits or grains. Cholesterol serves many important functions in the body – the goal is to maintain a balance. Sugar and saturated fat
Sodium vs Hypertension
Season 1 – Episode 2 Did You Know? Sodium is an essential nutrient and just like all nutrients, too much or too little isn’t good. Herbs and spices add the layers of flavor that make our foods delicious. About 75%
Omega 3’s: Are They a Fish Story?
Season 1 – Episode 3 Did You Know? Omega 3 fatty acids are an important ant-inflammatory agent in the body. Fattier fish such as salmon, mackerel, & anchovies are great sources of Omega 3 fatty acids. DHA is an omega
Sweet Things
Season 1 – Episode 4 Did You Know? Look for words such as sugar, dextrose, high fructose corn syrup or sucrose on food labels, to know if sugar has been added to the foods that you’re buying. Consume sugar as
Roast Leg of Lamb with Rosemary and Garlic
When it comes to red meat meals I like lamb. This Mediterranean influenced roast is simple and traditional, whether you prepare it over a wood fire on the beach, or in the oven at home. And the fresh garlic and
Tabbouleh with Artichoke
Classic parsley, tomato and bulgar salad, known as Tabbouleh, or Taboulie, is prepared exquisitely by our American Public Television cooking show colleague, Julie Taboulie of Julie Taboulie’s Lebanese Kitchen. We can’t improve on her version and we wouldn’t even try.
On Set: Copper Pot Collection
The one thing on our Food Over 50 kitchen set that gets the most response from viewers is the eclectic collection of French copper pots and pans that rest on the shelves by the ovens. I’ve been cooking with them