Annia Ciezadlo, author of Day of Honey* (Free Press, 2011) , isn’t the first person to cook her way through trying times. Nor will she be the last. But the makeshift kitchens where Ms. Ciezadlo peeled purple eggplant or stirred onions caramelizing for Mjadara Hamra (Lentils with Bulgur Wheat) happened to be in a couple … More War. Cook. Eat. Love.
Or is lavender really the perfume of Provence?
It’s official. Garlic really does act against free radicals. And now we know how. Count Dracula feared garlic (Allium sativum). And with good reason, according to a study conducted by researchers at Queen’s University in Canada and published in the January 2009 issue of the international chemistry journal, Angewandte Chemie. Long known for its beneficial … More No Longer an Old Wives’ Tale: The Measure of Garlic’s Medicinal Powers
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