Foodies and tree-huggers can be friends, according to the February 2008 issue of Bon Appetit magazine. The glossy gourmet rag has long been fond of fresh, seasonal treats, but this month the editors really get into local, sustainable, and organic ingredients.
The online version adds some tempting recipes. New York chef and renowned locavore Dan Barber cooks up a pile of veggies including cauliflower steaks and creamy rice with parsnip puree.
Get tips and tricks for throwing a fabulously eco-friendly dinner party. See how you can be a carnivore while still treading lightly on the planet. Don't miss the handy guide to buying winter vegetables too.
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These recipes will delight guests -- and leave the cook with time to mingle.
Parties and family gatherings mean more chances to catch up -- and catch a cold.
Aren't there some things that you just can't have too much of? Not really.
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