When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.
I eat nothing that's processed or refined - no high-fructose corn syrup, no sugar, no trans-fats. I eat a lot of fish and monounsaturated fats from olives, olive oil and nuts. A lot of organic, fresh fruits and vegetables. No bread. No gluten. No whe...
My father hasn’t told me about it but he showed me the straight path
The Mediterranean diet is rich in fruits and vegetables while low in sodium. It is also enriched with olive oil, high in antioxidants as well as monounsaturated and polyunsaturated fats.
After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.
The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
It must be murder to be an aging beauty, a former Tadzio, to see your future as an ignored spectator rushing up to meet you like the hard pavement. What a small sip of gall to be able to time with each passing year the ever-shorter interval in which ...
The citric acid in lemon juice makes it perfect for bleaching, disinfecting and cutting through grease. And olive oil is a great alternative to furniture polish.
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
I am no fun at all. In fact, I am anti-fun. Not as in anti-violence, but as in anti-matter. I am not so much against fun - although I suppose I kind of am - as I am the opposite of fun. I suck the fun out of a room. Or perhaps I'm just a different ki...
I cook a lot of Italian food. Bucatini Pomodoro is my best: it's a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.
Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
I try to stay low-carb and high on lean protein. I'm lucky in that I love chicken and rice; it's one of my favorite meals. I steam some vegetables and top them with olive oil for some flavor.
There is much in our culture to affront the eye of the fervent terrorist postulant, things out there that do us no favors, to be sure. If, for example, it came to light that the dangerously thin, affectless, value-deficient, higher aspiration-free, a...
my grandfather was an ordinary British citizen in the time of British Raj. He used to have Bengali friends from whom I learnt Bengali”.
I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.
