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    <description>Spices of Life is an innovative food/health/lifestyle website featuring video blogs, easy, delicious, and health-giving recipes, and cooking and wellness tips from nationally recognized authorities. Interviews on current health issues with Harvard University's School of Public Health, Walter Willet, nationally recognized Iron Chef Masaharu Morimoto, public televisionâ€™s Ming Tsai and organic food producer Nell Newman of Newman's Own are among the many videos found on Spices of Life. There are, also, travelogues of Ninaâ€™s adventures in Europe and Asia.</description>
    <itunes:summary>Spices of Life with Nina Simonds engages lovers of food, good health, and life’s pleasures.</itunes:summary>
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      <blip:puredescription>Let&amp;#8217;s face it: We all hope to live a long, healthy life and while there are no surefire guarantees, there are a few ways we can improve our chances. Accordingly, we consulted with one of the most quoted and highly- respected experts in the field: Dr. Walter Willett, Chairman of Nutrition of the Harvard School of Public Health and author of the best-selling &amp;#8220;Eat Drink and Be Healthy&amp;#8221; . Walter not only gave us some great tips, he introduced us to the newly-released &amp;#8220; HSPH Healthy Eating Plate&amp;#8221;, a VAST improvement over the USDA Plate, which according to Walter, has some SERIOUS flaws. The HSPH Eating Plate is not only more explicit, it defines the best foods that correspond to each portion of the plate and corrects a number of &amp;#8220;errors&amp;#8221; of the USDA Plate. (Once again, as with the USDA Pyramid, concessions were made to the dairy industry as well as other mega, agri-business conglomerates.) To make it even more accessible, I selected a few easy and delicious recipes from my new book, Simple Asian Meals that correspond to each section of the HSPH plate so you can recreate the meal in your home. (Feel free to use the recipes as a base for inspiration, substituting seasonal vegetables and other whole grains. Walter not only approved, but he gave the dishes a big &amp;#8220;thumb&amp;#8217;s up&amp;#8221;. So here&amp;#8217;s wishing you a healthy, happy, and pleasurable meal or two.</blip:puredescription>
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      <description>Let&amp;#8217;s face it: We all hope to live a long, healthy life and while there are no surefire guarantees, there are a few ways we can improve our chances. Accordingly, we consulted with one of the most quoted and highly- respected experts in the field: Dr. Walter Willett, Chairman of Nutrition of the Harvard School of Public Health and author of the best-selling &amp;#8220;Eat Drink and Be Healthy&amp;#8221; . Walter not only gave us some great tips, he introduced us to the newly-released &amp;#8220; HSPH Healthy Eating Plate&amp;#8221;, a VAST improvement over the USDA Plate, which according to Walter, has some SERIOUS flaws. The HSPH Eating Plate is not only more explicit, it defines the best foods that correspond to each portion of the plate and corrects a number of &amp;#8220;errors&amp;#8221; of the USDA Plate. (Once again, as with the USDA Pyramid, concessions were made to the dairy industry as well as other mega, agri-business conglomerates.) To make it even more accessible, I selected a few easy and delicious recipes from my new book, Simple Asian Meals that correspond to each section of the HSPH plate so you can recreate the meal in your home. (Feel free to use the recipes as a base for inspiration, substituting seasonal vegetables and other whole grains. Walter not only approved, but he gave the dishes a big &amp;#8220;thumb&amp;#8217;s up&amp;#8221;. So here&amp;#8217;s wishing you a healthy, happy, and pleasurable meal or two.</description>
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      <blip:puredescription>Welcome to the extensive world of Asian Noodles ( Part 2)! In Part 1, we explored the main varieties of Chinese, Vietnamese, and Thai noodles. Here I introduce the delightful and diverse brands of Japanese noodles-including soba, udon, somen, and ramen. As I discovered on my many trips to Japan when I was researching recipes for my different books , ( especially &amp;quot;Asian Noodles&amp;quot;), the noodle dishes there are delicious, satisfying, and a meal by themselves. I especially love the nutty flavor of buckwheat soba noodles and use them in many soup, salad, and stir-fried entrees. These days, even your local, well-stocked supermarket carries a decent supply of Asian noodles so any cook can easily prepare a quick meal. Try some of the recipes below: There&amp;apos;s a dish for any occasion: Stir- Fried Spunky Ramen with Assorted Vegetables, Cinnamon Beef Noodles ( especially warming for the raw, spring weather, Scallion- Ginger Soba ( one of our family favorites), and a delicate Shrimp &amp;amp; Pea Shoot Soup.</blip:puredescription>
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      <description>Welcome to the extensive world of Asian Noodles ( Part 2)! In Part 1, we explored the main varieties of Chinese, Vietnamese, and Thai noodles. Here I introduce the delightful and diverse brands of Japanese noodles-including soba, udon, somen, and ramen. As I discovered on my many trips to Japan when I was researching recipes for my different books , ( especially &amp;quot;Asian Noodles&amp;quot;), the noodle dishes there are delicious, satisfying, and a meal by themselves. I especially love the nutty flavor of buckwheat soba noodles and use them in many soup, salad, and stir-fried entrees. These days, even your local, well-stocked supermarket carries a decent supply of Asian noodles so any cook can easily prepare a quick meal. Try some of the recipes below: There&amp;apos;s a dish for any occasion: Stir- Fried Spunky Ramen with Assorted Vegetables, Cinnamon Beef Noodles ( especially warming for the raw, spring weather, Scallion- Ginger Soba ( one of our family favorites), and a delicate Shrimp &amp;amp; Pea Shoot Soup.</description>
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      <blip:puredescription>For their pasta issue, the newly revived Gourmet, at Gourmet.com and on a GourmetLive App asked me to write about my favorite Asian noodles and I was thrilled! One of my favorite dishes from my student days living in Taiwan many years ago was Cinnamon Beef Noodles and it became my surefire remedy to chase away homesickness. (BTW, there is a newly updated and GREAT recipe for Cinnamon Beef Noodles in my new book, Simple Asian Meals). Later, when I wrote book Asian Noodles, I became an Asian noodle-holic and I spent about four years traveling all over Asia for my research. I spent even more time in Japan because I became addicted to soba and udon. I decided it would be particularly useful to do an accompanying video and the topic is so popular that I couldn&amp;#8217;t resist reposting the video with a variety of Asian noodle recipes. http://www.gourmet.com/food/gourmetlive/2011/110911/an-asian-noodle-glossary</blip:puredescription>
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      <description>For their pasta issue, the newly revived Gourmet, at Gourmet.com and on a GourmetLive App asked me to write about my favorite Asian noodles and I was thrilled! One of my favorite dishes from my student days living in Taiwan many years ago was Cinnamon Beef Noodles and it became my surefire remedy to chase away homesickness. (BTW, there is a newly updated and GREAT recipe for Cinnamon Beef Noodles in my new book, Simple Asian Meals). Later, when I wrote book Asian Noodles, I became an Asian noodle-holic and I spent about four years traveling all over Asia for my research. I spent even more time in Japan because I became addicted to soba and udon. I decided it would be particularly useful to do an accompanying video and the topic is so popular that I couldn&amp;#8217;t resist reposting the video with a variety of Asian noodle recipes. http://www.gourmet.com/food/gourmetlive/2011/110911/an-asian-noodle-glossary</description>
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      <pubDate>Wed, 21 Mar 2012 01:29:17 +0000</pubDate>
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      <blip:puredescription>Although tofu is one of the healthiest foods on the planet, many do not like its flavor and texture. SOLUTION: Once you&amp;#8217;ve pressed the tofu to remove the excess liquid, you can cut it into slices and pan-fry in a little oil until it&amp;#8217;s crisp and golden brown. Then you can use it in a: Stir-fry Salad Braise In this video, we use pan-fried tofu in a Vegetarian Noodle Salad with a Spicy Tahini Dressing (The flavor is similar to my Spicy Peanut Dressing.). The dish is a delicious meal by itself. Then I use pressed, uncooked tofu, skewer it between red onions, orange or yellow bell peppers, mushrooms, and drizzle it with a vibrant ginger teriyaki sauce. Once grilled it too becomes an excellent, satisfying entr&amp;#233;e that will satisfy even the most ardent carnivore.</blip:puredescription>
      <blip:license>No license (All rights reserved)</blip:license>
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      <description>Although tofu is one of the healthiest foods on the planet, many do not like its flavor and texture. SOLUTION: Once you&amp;#8217;ve pressed the tofu to remove the excess liquid, you can cut it into slices and pan-fry in a little oil until it&amp;#8217;s crisp and golden brown. Then you can use it in a: Stir-fry Salad Braise In this video, we use pan-fried tofu in a Vegetarian Noodle Salad with a Spicy Tahini Dressing (The flavor is similar to my Spicy Peanut Dressing.). The dish is a delicious meal by itself. Then I use pressed, uncooked tofu, skewer it between red onions, orange or yellow bell peppers, mushrooms, and drizzle it with a vibrant ginger teriyaki sauce. Once grilled it too becomes an excellent, satisfying entr&amp;#233;e that will satisfy even the most ardent carnivore.</description>
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      <category>Food &amp; Drink</category>
      <category>tofu</category>
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      <category>healthy  although tofu is one of the healthiest foods on the planet</category>
      <category>many do not like its flavor and texture. solution: once youâve pressed the tofu to remove the excess liquid</category>
      <category>you can cut i</category>
      <pubDate>Wed, 29 Feb 2012 04:02:23 +0000</pubDate>
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      <media:title>How to Make Tofu Taste Good (Part II)</media:title>
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      <title>How to Make Tofu Taste Good (Part I)</title>
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      <blip:puredescription>We all know that tofu has MANY health-giving benefits. Did you know: &amp;#183; Regular consumption of tofu can help lower cholesterol. &amp;#183; Tofu is an excellent source of vegetable protein and iron. &amp;#183; Tofu is also a great source of calcium and is often enriched with more calcium so it can help counteract bone loss. &amp;#183; Tofu, a soy product, contains phytoestrogens which help alleviate menopausal symptoms. The big problem that many grapple with is how to make it taste good. The flavor is bland, and the texture is mushy. What to do?? I share ALL my secrets in this video! Fortunately, tofu will acquire of the taste of the ingredients it&amp;#8217;s cooked with. (As you see in the video, if you first press the tofu to remove excess water, it will absorb even more flavor.) Marinate it in a pungent, garlicky hoisin marinade OR a fragrant 5-spice sauce rub. Both mixtures are really easy to prepare and once baked, grilled, or pan-fried, the tofu becomes delicious and meaty. You can then substitute it for any meat or seafood in a stir-fry or serve it plain with cooked vegetables and grains If you go to the recipe section of the website, there&amp;#8217;s an easy meal-in-one Hoisin-Drenched Tofu with Stir-Fried Vegetables that&amp;#8217;s excellent with a whole grain for delicious, healthy meal. It tastes great reheated too. Enjoy!</blip:puredescription>
      <blip:license>No license (All rights reserved)</blip:license>
      <blip:categories>
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      <description>We all know that tofu has MANY health-giving benefits. Did you know: &amp;#183; Regular consumption of tofu can help lower cholesterol. &amp;#183; Tofu is an excellent source of vegetable protein and iron. &amp;#183; Tofu is also a great source of calcium and is often enriched with more calcium so it can help counteract bone loss. &amp;#183; Tofu, a soy product, contains phytoestrogens which help alleviate menopausal symptoms. The big problem that many grapple with is how to make it taste good. The flavor is bland, and the texture is mushy. What to do?? I share ALL my secrets in this video! Fortunately, tofu will acquire of the taste of the ingredients it&amp;#8217;s cooked with. (As you see in the video, if you first press the tofu to remove excess water, it will absorb even more flavor.) Marinate it in a pungent, garlicky hoisin marinade OR a fragrant 5-spice sauce rub. Both mixtures are really easy to prepare and once baked, grilled, or pan-fried, the tofu becomes delicious and meaty. You can then substitute it for any meat or seafood in a stir-fry or serve it plain with cooked vegetables and grains If you go to the recipe section of the website, there&amp;#8217;s an easy meal-in-one Hoisin-Drenched Tofu with Stir-Fried Vegetables that&amp;#8217;s excellent with a whole grain for delicious, healthy meal. It tastes great reheated too. Enjoy!</description>
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      <pubDate>Tue, 14 Feb 2012 17:31:51 +0000</pubDate>
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      <media:title>How to Make Tofu Taste Good (Part I)</media:title>
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      <title>Delicious Ginger and It's Key Health-Giving Benefits</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:puredescription>Ginger is a spice that we&amp;#8217;ve all come to know and love and fortunately, fresh ginger is now available in the produce section of all mainstream supermarkets. (NOT the case, when I first started writing about Chinese cooking about 40 years ago). It has been used by the Chinese and Indians for its hot, vibrant flavour and curative properties to warm the body dispelling chills, aiding digestion, and potent aphrodisiac for centuries. When looking for ginger: &amp;#183; Choose fat, smooth knobs that are not withered and are fresh-looking. The more withered and mature ginger is, the more fibrous (difficult to cut) and pungent it will be. &amp;#183; If you use ginger, infrequently, store it on a counter in a pot of sand or soil. It will keep indefinitely. Otherwise, keep it in a cool, dry place, where you store your garlic. Ginger is widely known for its therapeutic properties. Key Benefits: &amp;#183; Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating and is even more effective than Dramamine. &amp;#183; Ginger contains very potent anti-inflammatory compounds which explains why it provides reductions in pain levels and improvements in their when people suffering from osteoarthritis or rheumatoid arthritis consume ginger regularly. &amp;#183; Ginger can not only be warming on a cold day, but can help promote healthy sweating, which is often helpful during colds and flus. German researchers have recently found that sweat contains a potent germ-fighting agent that may help fight off infections. &amp;#183; Chewing on a fresh piece of ginger relieves a sore throat, and hoarseness.</blip:puredescription>
      <blip:license>No license (All rights reserved)</blip:license>
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        <blip:category>food&amp;leisure</blip:category>
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      <description>Ginger is a spice that we&amp;#8217;ve all come to know and love and fortunately, fresh ginger is now available in the produce section of all mainstream supermarkets. (NOT the case, when I first started writing about Chinese cooking about 40 years ago). It has been used by the Chinese and Indians for its hot, vibrant flavour and curative properties to warm the body dispelling chills, aiding digestion, and potent aphrodisiac for centuries. When looking for ginger: &amp;#183; Choose fat, smooth knobs that are not withered and are fresh-looking. The more withered and mature ginger is, the more fibrous (difficult to cut) and pungent it will be. &amp;#183; If you use ginger, infrequently, store it on a counter in a pot of sand or soil. It will keep indefinitely. Otherwise, keep it in a cool, dry place, where you store your garlic. Ginger is widely known for its therapeutic properties. Key Benefits: &amp;#183; Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating and is even more effective than Dramamine. &amp;#183; Ginger contains very potent anti-inflammatory compounds which explains why it provides reductions in pain levels and improvements in their when people suffering from osteoarthritis or rheumatoid arthritis consume ginger regularly. &amp;#183; Ginger can not only be warming on a cold day, but can help promote healthy sweating, which is often helpful during colds and flus. German researchers have recently found that sweat contains a potent germ-fighting agent that may help fight off infections. &amp;#183; Chewing on a fresh piece of ginger relieves a sore throat, and hoarseness.</description>
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      <category>Food &amp; Drink</category>
      <category>quickbite</category>
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      <pubDate>Wed, 01 Feb 2012 02:56:28 +0000</pubDate>
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      <title>How to Celebrate Chinese New Year</title>
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      <blip:puredescription>On the eve of January 22, Chinese the world over will gather to usher in the Year of the Dragon. New Year is unlike any other festival of the lunar calendar. Preparations begin weeks in advance: Houses are cleaned from top to bottom. All accounts with tradespeople are settled and the cooks in the family pause to plan the New Year&amp;#8217;s feast. In Chinese astrology anyone born during the year of the dragon is special and it is considered to be a year filled with good fortune- a wish we all need in these challenging times. On New Year&amp;#8217;s eve, the whole family gathers for a huge banquet and certain foods are de rigeur for the holiday. There may be spring rolls which symbolize bricks of gold bricks. Dumplings are often boiled, steamed, or pan-fried when they are said to resemble golden coins. Noodles symbolize and impart a wish of longevity. They are also the Chinese equivalent of a birthday cake and since everyone is a year older, the New Year is also a type of birthday celebration. Many Chinese families prefer to serve only vegetarian dishes for New Year&amp;#8217;s meal. Bowls of oranges and tangerines are put on display to be eaten and they also imply a wish for happiness and prosperity. Jennifer Che, of the popular website TinyUrbanKitchen.com and I got together to make TWO recipes: Jennifer made homemade dumplings from scratch (Her recipe is on her website and we have on ours to PLUS I made a simpler, but no-less-delicious recipe from my new book Simple Asian Meals :Gingery Faux Won Ton Soup with Bow Tie Pasta. Here&amp;#8217;s wishing you all a healthy and happy New Year filled with good fortune! ENJOY!!</blip:puredescription>
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      <description>On the eve of January 22, Chinese the world over will gather to usher in the Year of the Dragon. New Year is unlike any other festival of the lunar calendar. Preparations begin weeks in advance: Houses are cleaned from top to bottom. All accounts with tradespeople are settled and the cooks in the family pause to plan the New Year&amp;#8217;s feast. In Chinese astrology anyone born during the year of the dragon is special and it is considered to be a year filled with good fortune- a wish we all need in these challenging times. On New Year&amp;#8217;s eve, the whole family gathers for a huge banquet and certain foods are de rigeur for the holiday. There may be spring rolls which symbolize bricks of gold bricks. Dumplings are often boiled, steamed, or pan-fried when they are said to resemble golden coins. Noodles symbolize and impart a wish of longevity. They are also the Chinese equivalent of a birthday cake and since everyone is a year older, the New Year is also a type of birthday celebration. Many Chinese families prefer to serve only vegetarian dishes for New Year&amp;#8217;s meal. Bowls of oranges and tangerines are put on display to be eaten and they also imply a wish for happiness and prosperity. Jennifer Che, of the popular website TinyUrbanKitchen.com and I got together to make TWO recipes: Jennifer made homemade dumplings from scratch (Her recipe is on her website and we have on ours to PLUS I made a simpler, but no-less-delicious recipe from my new book Simple Asian Meals :Gingery Faux Won Ton Soup with Bow Tie Pasta. Here&amp;#8217;s wishing you all a healthy and happy New Year filled with good fortune! ENJOY!!</description>
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      <blip:puredescription>With the beginning of every new year comes resolutions and inevitably, vows to &amp;#8220;eat better&amp;#8221; or lose weight so we thought we would go to the BEST POSSIBLE source for advice: Nutrition guru, Dr. Walter Willett, Chairman of Nutrition of the Harvard School of Public Health and author of the best-selling &amp;#8220;Eat Drink and Be Merry&amp;#8221; . Walter not only gave us some great tips, he introduced the newly-released &amp;#8220; HSPH Healthy Eating Plate&amp;#8221;, a VAST improvement of the USDA Plate, which according to Walter, has some SERIOUS flaws. The HSPH Eating Plate is much more explicit and defines the best foods that correspond to each portion of the plate. It also corrects &amp;#8220;errors&amp;#8221; of the USDA Plate (Once again, as with the USDA Pyramid, concessions were to the dairy industry and other mega, agri-business conglomerates.) BTW, we also illustrated the HSPH Healthy Eating Plate with brand, new easy and delicious recipes from my new book, Simple Asian Meals. Walter gave his thumb&amp;#8217;s up on the dishes so here&amp;#8217;s wishing you a healthy, happy, and pleasurable- eating new year!</blip:puredescription>
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      <description>With the beginning of every new year comes resolutions and inevitably, vows to &amp;#8220;eat better&amp;#8221; or lose weight so we thought we would go to the BEST POSSIBLE source for advice: Nutrition guru, Dr. Walter Willett, Chairman of Nutrition of the Harvard School of Public Health and author of the best-selling &amp;#8220;Eat Drink and Be Merry&amp;#8221; . Walter not only gave us some great tips, he introduced the newly-released &amp;#8220; HSPH Healthy Eating Plate&amp;#8221;, a VAST improvement of the USDA Plate, which according to Walter, has some SERIOUS flaws. The HSPH Eating Plate is much more explicit and defines the best foods that correspond to each portion of the plate. It also corrects &amp;#8220;errors&amp;#8221; of the USDA Plate (Once again, as with the USDA Pyramid, concessions were to the dairy industry and other mega, agri-business conglomerates.) BTW, we also illustrated the HSPH Healthy Eating Plate with brand, new easy and delicious recipes from my new book, Simple Asian Meals. Walter gave his thumb&amp;#8217;s up on the dishes so here&amp;#8217;s wishing you a healthy, happy, and pleasurable- eating new year!</description>
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      <title>Dim Sum Christmas</title>
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      <blip:puredescription>It may seem odd for me to be writing about dim sum and featuring the secrets of a &amp;#8220;how to&amp;#8221; do dim sum at Christmas, but the fact is that for the past 10 years, my close family&amp;#8217;s preference has been to go to Boston Chinatown on Christmas and then walk next door to the Multi-plex cinema to catch one or two movies. And believe me, my husband and son are DETERMINED to keep this ritual. First of all, Don hates turkey so for years, following another old Simonds&amp;#8217; family tradition, I made a huge lobster for friends with homemade cole slaw, my husband INSISTED on McDonald&amp;#8217;s French fries (Don&amp;#8217;t ask me why), stir-fried broccoli or oven-roasted vegetables, and a potato kugel,. Since our son didn&amp;#8217;t eat lobster, coleslaw, or many vegetables I made macaroni and cheese. It was ridiculous and FINALLY, I cried &amp;#8220;Uncle&amp;#8221;. The only thing I REALLY wanted to eat was my Mom&amp;#8217;s old recipe for a ritz cracker, garlic, kishke stuffing. It is the BEST!! Gradually, as I got older, busier, and less complacent, I suggested the idea of getting dim sum. Everyone now loves it so much that last year, our friends were alone but they had prepared a whole beautiful turkey feast. Personally, I was dying to go, but Jesse and Don were adamant: They would NOT give up their dim sum ritual. This video gives you a guide of how to do dim sum and what to order, BTW, my favorite dim sum restaurants these days in Boston are :He Leung Moon, near Beach Street and the Dumpling Caf&amp;#233; on Washington Street. Enjoy and have a lovely holiday! Nina</blip:puredescription>
      <blip:license>No license (All rights reserved)</blip:license>
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      <description>It may seem odd for me to be writing about dim sum and featuring the secrets of a &amp;#8220;how to&amp;#8221; do dim sum at Christmas, but the fact is that for the past 10 years, my close family&amp;#8217;s preference has been to go to Boston Chinatown on Christmas and then walk next door to the Multi-plex cinema to catch one or two movies. And believe me, my husband and son are DETERMINED to keep this ritual. First of all, Don hates turkey so for years, following another old Simonds&amp;#8217; family tradition, I made a huge lobster for friends with homemade cole slaw, my husband INSISTED on McDonald&amp;#8217;s French fries (Don&amp;#8217;t ask me why), stir-fried broccoli or oven-roasted vegetables, and a potato kugel,. Since our son didn&amp;#8217;t eat lobster, coleslaw, or many vegetables I made macaroni and cheese. It was ridiculous and FINALLY, I cried &amp;#8220;Uncle&amp;#8221;. The only thing I REALLY wanted to eat was my Mom&amp;#8217;s old recipe for a ritz cracker, garlic, kishke stuffing. It is the BEST!! Gradually, as I got older, busier, and less complacent, I suggested the idea of getting dim sum. Everyone now loves it so much that last year, our friends were alone but they had prepared a whole beautiful turkey feast. Personally, I was dying to go, but Jesse and Don were adamant: They would NOT give up their dim sum ritual. This video gives you a guide of how to do dim sum and what to order, BTW, my favorite dim sum restaurants these days in Boston are :He Leung Moon, near Beach Street and the Dumpling Caf&amp;#233; on Washington Street. Enjoy and have a lovely holiday! Nina</description>
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      <title>Best Recipe for Pad Thai Ever</title>
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      <blip:puredescription>Pad Thai is one of those recipes that I generally stay away from because EVERYONE has their own version of what it should taste like that is based on what they&amp;#8217;ve eaten at their favorite Thai restaurant. I feel there is NO way I could ever compete with that. BUT, when I was working on my Asian Noodles book, I decided it was crazy for me to write a book on the subject and not include a recipe for Pad Thai. After all, isn&amp;#8217;t it quintessential Asian noodle dish? I was determined and I must have tested the recipe at least eight times- maybe more. In fact, I have never tested a recipe as much as this Pad Thai. And even after 15 years and many books later, I still think it holds up. My next book, Simple Asian Meals is just about to be published, but I am working on a revision of Asian Noodles and one recipe that will NOT change is this one for Pad Thai. Enjoy!! I&amp;#8217;m getting a craving for some Pad Thai right now. J Nina</blip:puredescription>
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      <description>Pad Thai is one of those recipes that I generally stay away from because EVERYONE has their own version of what it should taste like that is based on what they&amp;#8217;ve eaten at their favorite Thai restaurant. I feel there is NO way I could ever compete with that. BUT, when I was working on my Asian Noodles book, I decided it was crazy for me to write a book on the subject and not include a recipe for Pad Thai. After all, isn&amp;#8217;t it quintessential Asian noodle dish? I was determined and I must have tested the recipe at least eight times- maybe more. In fact, I have never tested a recipe as much as this Pad Thai. And even after 15 years and many books later, I still think it holds up. My next book, Simple Asian Meals is just about to be published, but I am working on a revision of Asian Noodles and one recipe that will NOT change is this one for Pad Thai. Enjoy!! I&amp;#8217;m getting a craving for some Pad Thai right now. J Nina</description>
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      <blip:puredescription>In part 1 of &amp;#8220;All You Need to Know About Asian Noodles&amp;#8221;, I tackled the family of Chinese, Vietnamese and Thai noodles. In part 2, I show and talk about the many varieties of Japanese Noodles. You will be introduced to: ramen, udon, soba, and somen noodles as well as suggestions for substitutions. These days, however, you don&amp;#8217;t even have to go to a specialty market since most well-stocked supermarkets now carry many of these varieties. In addition, if you go to the recipe section, you will see not one, but FOUR recipes using all the different noodles. There&amp;#8217;s my favorite Cinnamon Beef Noodles, Spunky Stir-Fried Ramen, Scallion Chicken Soba, a favorite meal-in-one dinner of my family&amp;#8217;s, and a delicate Shrimp with Snow Pea Shoots Soup. Remember that in eating the noodles which symbolize longevity, it is believed that you will have a long and healthy life. Enjoy! Nina</blip:puredescription>
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      <description>In part 1 of &amp;#8220;All You Need to Know About Asian Noodles&amp;#8221;, I tackled the family of Chinese, Vietnamese and Thai noodles. In part 2, I show and talk about the many varieties of Japanese Noodles. You will be introduced to: ramen, udon, soba, and somen noodles as well as suggestions for substitutions. These days, however, you don&amp;#8217;t even have to go to a specialty market since most well-stocked supermarkets now carry many of these varieties. In addition, if you go to the recipe section, you will see not one, but FOUR recipes using all the different noodles. There&amp;#8217;s my favorite Cinnamon Beef Noodles, Spunky Stir-Fried Ramen, Scallion Chicken Soba, a favorite meal-in-one dinner of my family&amp;#8217;s, and a delicate Shrimp with Snow Pea Shoots Soup. Remember that in eating the noodles which symbolize longevity, it is believed that you will have a long and healthy life. Enjoy! Nina</description>
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      <blip:puredescription>For their pasta issue, the newly-revived Gourmet @Gourmet.com asked me to write an Asian Noodle Primer and I was thrilled. One of my favorite dishes from my student days living in Taiwan was Cinnamon Beef Noodles and I became a serious Asian noodleholic when I started writing a book about the topic &amp;quot; Asian Noodles&amp;quot; which was published in 1997. I spent about four years traveling all over Asia ( especially Japan because I couldn&amp;apos;t get enough of soba or udon). I decided it would be really useful to do an accompanying video, so here is Part I of &amp;quot; All You Need to Know About Asian Noodles&amp;quot; with LOTS of recipes. Enjoy! Nina</blip:puredescription>
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      <description>For their pasta issue, the newly-revived Gourmet @Gourmet.com asked me to write an Asian Noodle Primer and I was thrilled. One of my favorite dishes from my student days living in Taiwan was Cinnamon Beef Noodles and I became a serious Asian noodleholic when I started writing a book about the topic &amp;quot; Asian Noodles&amp;quot; which was published in 1997. I spent about four years traveling all over Asia ( especially Japan because I couldn&amp;apos;t get enough of soba or udon). I decided it would be really useful to do an accompanying video, so here is Part I of &amp;quot; All You Need to Know About Asian Noodles&amp;quot; with LOTS of recipes. Enjoy! Nina</description>
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      <blip:puredescription>Wild mushrooms contain numerous health-giving properties: Contain lentinone Lower cholesterol Reduces blood pressure Anti-tumoric &amp;#8211;helps prevent recurrence of tumors Try the easy Wild Mushroom and Chicken casserole (from my new book) and enjoy!</blip:puredescription>
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      <description>Wild mushrooms contain numerous health-giving properties: Contain lentinone Lower cholesterol Reduces blood pressure Anti-tumoric &amp;#8211;helps prevent recurrence of tumors Try the easy Wild Mushroom and Chicken casserole (from my new book) and enjoy!</description>
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      <blip:puredescription>Food Day, October 24th, is quickly approaching and there are now more than 1200 events being planned all over the country! The map at wwwFoodday.org lists all of the events.</blip:puredescription>
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      <description>Food Day, October 24th, is quickly approaching and there are now more than 1200 events being planned all over the country! The map at wwwFoodday.org lists all of the events.</description>
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      <blip:puredescription>Not long ago, miso was only available in Asian markets. Today, it&amp;apos;s found in many supermarkets. Miso has fantastic health benefits.</blip:puredescription>
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      <description>Not long ago, miso was only available in Asian markets. Today, it&amp;apos;s found in many supermarkets. Miso has fantastic health benefits.</description>
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      <blip:puredescription>It&amp;apos;s that wonderful time of year when basil ( and tomatoes) plentiful and fragrant, but did you also know that in addition to its sublime taste, basil is chock full of health benefits? For instance: *It contains volatile oils that are anti-bacterial &amp;amp; anti-inflammatory. *It&amp;apos;s a great source of Vitamin A &amp;amp; Betacarotene so it&amp;apos;s great for good heart health. *It helps digestion and eases gas. So go heavy on the basil and see the recipe section for a quick and easy ( delicious too!) Stir- Fried Chicken with Basil.</blip:puredescription>
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      <description>It&amp;apos;s that wonderful time of year when basil ( and tomatoes) plentiful and fragrant, but did you also know that in addition to its sublime taste, basil is chock full of health benefits? For instance: *It contains volatile oils that are anti-bacterial &amp;amp; anti-inflammatory. *It&amp;apos;s a great source of Vitamin A &amp;amp; Betacarotene so it&amp;apos;s great for good heart health. *It helps digestion and eases gas. So go heavy on the basil and see the recipe section for a quick and easy ( delicious too!) Stir- Fried Chicken with Basil.</description>
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      <blip:puredescription>Summer is here and farmer&amp;#8217;s markets are now offering a bounty of locally grown rainbow vegetables. Stir-fried dishes are perfect for this time of year. They are easy to prepare, healthy, and versatile, and you can make a large batch and enjoy them for multiple meals. In &amp;#8220;Spicy Stir-Fry 101&amp;#8221; I not only demonstrate a simple recipe for &amp;#8220;Spicy Stir-fried Vegetables with Chicken&amp;#8221;, I show the classic Chinese method of cutting, marinating, and cooking raw chicken breast as well as a time-saving method of boning and using rotisserie chicken from the supermarket. This recipe is from my recently published paperback of the award-winning classic, &amp;#8220;Spoonful of Ginger&amp;#8221;, which I am proud to say is as beautiful as the hard cover edition. For the uninitiated, &amp;#8221;Spoonful of Ginger&amp;#8221; took 7 years to research and write and was inspired by my fascination with the &amp;#8221;food as medicine&amp;#8221; philosophy that is incorporated into classic Chinese cooking. For the book, I traveled all over the world, seeking out &amp;#8220;food as medicine&amp;#8221; healers, doctors, and cooks. This book chronicles my travels and relates my adventures meeting the extraordinary authorities and cooks. Spoonful also contains a treasury of some of my favorite, delicious, and health-giving recipes, many of which I compiled and adapted from my travels. So here is a basic recipe for Spicy Stir&amp;#8211;Fried Chicken with Vegetables. Feel free to substitute other vegetables - whatever is available - and adjust the cooking time as necessary. BTW, don&amp;#8217;t overcook your vegetables. They should be al dente or crisp tender. Enjoy! Nina</blip:puredescription>
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      <description>Summer is here and farmer&amp;#8217;s markets are now offering a bounty of locally grown rainbow vegetables. Stir-fried dishes are perfect for this time of year. They are easy to prepare, healthy, and versatile, and you can make a large batch and enjoy them for multiple meals. In &amp;#8220;Spicy Stir-Fry 101&amp;#8221; I not only demonstrate a simple recipe for &amp;#8220;Spicy Stir-fried Vegetables with Chicken&amp;#8221;, I show the classic Chinese method of cutting, marinating, and cooking raw chicken breast as well as a time-saving method of boning and using rotisserie chicken from the supermarket. This recipe is from my recently published paperback of the award-winning classic, &amp;#8220;Spoonful of Ginger&amp;#8221;, which I am proud to say is as beautiful as the hard cover edition. For the uninitiated, &amp;#8221;Spoonful of Ginger&amp;#8221; took 7 years to research and write and was inspired by my fascination with the &amp;#8221;food as medicine&amp;#8221; philosophy that is incorporated into classic Chinese cooking. For the book, I traveled all over the world, seeking out &amp;#8220;food as medicine&amp;#8221; healers, doctors, and cooks. This book chronicles my travels and relates my adventures meeting the extraordinary authorities and cooks. Spoonful also contains a treasury of some of my favorite, delicious, and health-giving recipes, many of which I compiled and adapted from my travels. So here is a basic recipe for Spicy Stir&amp;#8211;Fried Chicken with Vegetables. Feel free to substitute other vegetables - whatever is available - and adjust the cooking time as necessary. BTW, don&amp;#8217;t overcook your vegetables. They should be al dente or crisp tender. Enjoy! Nina</description>
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      <blip:puredescription>Spices of Life asked Michael Jacobson, the Center for Science in the Public Interest&amp;#8217;s founder to give you an introduction, so please give him a listen. Enjoy!! Nina</blip:puredescription>
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      <description>Spices of Life asked Michael Jacobson, the Center for Science in the Public Interest&amp;#8217;s founder to give you an introduction, so please give him a listen. Enjoy!! Nina</description>
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      <blip:puredescription>Salmon sightings in the market used to be a sign of spring, but these days, we are lucky to have a year-round supply. This dish, Hot and Sour Salmon with Greens is one of my favorites from Spoonful of Ginger. It is so easy to prepare, yet so delicious with its tender bed of steamed bok choy seasoned with scallions and ginger, topped with a tangy sauce made of soy, black vinegar or Worcestershire sauce, and garlic. I serve it with rice for an easy, delectable dinner. If there are any leftovers, I polish them off for lunch the next day.</blip:puredescription>
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      <description>Salmon sightings in the market used to be a sign of spring, but these days, we are lucky to have a year-round supply. This dish, Hot and Sour Salmon with Greens is one of my favorites from Spoonful of Ginger. It is so easy to prepare, yet so delicious with its tender bed of steamed bok choy seasoned with scallions and ginger, topped with a tangy sauce made of soy, black vinegar or Worcestershire sauce, and garlic. I serve it with rice for an easy, delectable dinner. If there are any leftovers, I polish them off for lunch the next day.</description>
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      <blip:puredescription>The paperback of my seminal work, &amp;quot;Spoonful of Ginger&amp;quot; is being published. To celebrate, we are launching a series of videos that offer viewers a &amp;quot;taste&amp;quot; of the food in the book. So here is a wonderful Spicy Stir - Fried Chicken with Vegetables.</blip:puredescription>
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      <description>The paperback of my seminal work, &amp;quot;Spoonful of Ginger&amp;quot; is being published. To celebrate, we are launching a series of videos that offer viewers a &amp;quot;taste&amp;quot; of the food in the book. So here is a wonderful Spicy Stir - Fried Chicken with Vegetables.</description>
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      <blip:puredescription>Join me as I do a show-and-tell demonstration, displaying the numerous types of chile peppers, talking about the different flavors and degrees of heat, and giving their many wonderful health-giving properties.</blip:puredescription>
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      <description>Join me as I do a show-and-tell demonstration, displaying the numerous types of chile peppers, talking about the different flavors and degrees of heat, and giving their many wonderful health-giving properties.</description>
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      <blip:puredescription>Not so long ago, the wild mushroom selection in supermarkets was pretty slim, but today, depending on the season and the store, fresh shiitake, oyster and maitake mushrooms are plentiful.</blip:puredescription>
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      <description>Not so long ago, the wild mushroom selection in supermarkets was pretty slim, but today, depending on the season and the store, fresh shiitake, oyster and maitake mushrooms are plentiful.</description>
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      <blip:puredescription>On the evening of February 2nd, Chinese the world over will usher in the Year of the Rabbit. Enjoy the guide to eating dim sum and here&amp;apos;s wishing you a healthy, happy, and prosperous new year!</blip:puredescription>
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      <description>On the evening of February 2nd, Chinese the world over will usher in the Year of the Rabbit. Enjoy the guide to eating dim sum and here&amp;apos;s wishing you a healthy, happy, and prosperous new year!</description>
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      <blip:puredescription>Star anise is one of my favorite Chinese spices. It&amp;apos;s pungent, licorice-like flavor is great in savory and sweet dishes. Once only available in Asian markets, you can now buy it in the spice section of supermarkets.</blip:puredescription>
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      <description>Star anise is one of my favorite Chinese spices. It&amp;apos;s pungent, licorice-like flavor is great in savory and sweet dishes. Once only available in Asian markets, you can now buy it in the spice section of supermarkets.</description>
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      <blip:puredescription>In this repost from the archives, Nina introduces the &amp;quot;Queen of Spices&amp;quot;: Cardamom. You may recognize its flavor in sweet pastries and desserts, but it is also excellent in savory dishes.</blip:puredescription>
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      <description>In this repost from the archives, Nina introduces the &amp;quot;Queen of Spices&amp;quot;: Cardamom. You may recognize its flavor in sweet pastries and desserts, but it is also excellent in savory dishes.</description>
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      <blip:puredescription>Asian pears, also called Chinese pears or pear apples, are firm, crunchy, and surprisingly juicy. When my body felt dry and my throat was scratchy, Dr. Zhu, my Chinese doctor, prescribed some Steamed Pears with Honey and Jujubes (dried red dates). Once steamed, the pears become tender and the resulting broth is soothing and not overly sweet. (Its a great winter dessert!) You can also use Bosc pears and if jujubes are unavailable, you can substitute candied ginger or prepare simply with honey and cinnamon stick. When I am feeling indulgent, I add a scoop of vanilla ice cream. BTW, they are also delicious at room temperature or cold. And you can reheat them in the microwave. Enjoy! Nina</blip:puredescription>
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      <description>Asian pears, also called Chinese pears or pear apples, are firm, crunchy, and surprisingly juicy. When my body felt dry and my throat was scratchy, Dr. Zhu, my Chinese doctor, prescribed some Steamed Pears with Honey and Jujubes (dried red dates). Once steamed, the pears become tender and the resulting broth is soothing and not overly sweet. (Its a great winter dessert!) You can also use Bosc pears and if jujubes are unavailable, you can substitute candied ginger or prepare simply with honey and cinnamon stick. When I am feeling indulgent, I add a scoop of vanilla ice cream. BTW, they are also delicious at room temperature or cold. And you can reheat them in the microwave. Enjoy! Nina</description>
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      <category>steamed</category>
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      <pubDate>Wed, 13 Jan 2010 00:46:04 +0000</pubDate>
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      <title>Spices of Life - Chinese Chicken Soup Cold Cure</title>
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      <blip:puredescription>I was first introduced to Black Bone Chicken many years ago in Taiwan. What a revelation!! Granted, it does look a little odd. The color of the chicken is grey and the bones are black, but the chicken flavor is intensely good! And chicken soup never tasted so good!! The Chinese have long credited this variety of chicken as having superior therapeutic properties. And when it&amp;#8217;s cooked in a soup or stew, the dish becomes a potent &amp;#8220;yang&amp;#8221; tonic and a nurturing curative for a cold or the flu. Black bone chickens are now available in supermarkets or butchers in Chinatowns all over the U.S.You&amp;#8217;ll never taste a more delicious panacea for fighting colds or the flu.Nina</blip:puredescription>
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      <description>I was first introduced to Black Bone Chicken many years ago in Taiwan. What a revelation!! Granted, it does look a little odd. The color of the chicken is grey and the bones are black, but the chicken flavor is intensely good! And chicken soup never tasted so good!! The Chinese have long credited this variety of chicken as having superior therapeutic properties. And when it&amp;#8217;s cooked in a soup or stew, the dish becomes a potent &amp;#8220;yang&amp;#8221; tonic and a nurturing curative for a cold or the flu. Black bone chickens are now available in supermarkets or butchers in Chinatowns all over the U.S.You&amp;#8217;ll never taste a more delicious panacea for fighting colds or the flu.Nina</description>
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      <comments>http://blip.tv/file/3027688</comments>
      <category>Educational</category>
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      <pubDate>Wed, 30 Dec 2009 02:36:34 +0000</pubDate>
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      <title>Spices of Life - Unlocking the Secrets of Chinese Herbs</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:puredescription>I strongly believe that Traditional Chinese Medicine is very effective in helping with many conditions, including preventing colds and the flu, jet lag, and insomnia, and it is not uncommon for doctors to recommend Chinese herbs. In our last video I visited my Chinese doctor (&amp;#8220;R U Yin or Yang&amp;#8221; video). Dr. Chun Han Zhu gave me an herbal &amp;#8220;prescription&amp;#8221; for a soup, so my next stop is Boston&amp;#8217;s Chinatown where I visit my favorite herbal shop.Some of the herbs Dr. Zhu recommended are:Dang gui or Angelica sinensis, an herb commonly used to treat women&amp;#8217;s reproductive health issues and also recommended to help prevent and treat some forms of cardiovascular diseaseHuang Qi or Astragalus is recommended for treating the common cold and upper respiratory infections because it helps to strengthen the immune systemGo ji or Wolfberries which are believed to nourish the &amp;#8220;yin,&amp;#8221; strengthen blood, liver, and the kidneys, and contain anti-oxidants.Go to the SpicesofLife recipe section for a delicious and easy recipe, Poached Pears in a Cinnamon-Ginger Syrup. Stay tuned for the next video where you can join me in the kitchen while I make Steamed Black Bone Chicken Soup. YUM!Nina</blip:puredescription>
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      <description>I strongly believe that Traditional Chinese Medicine is very effective in helping with many conditions, including preventing colds and the flu, jet lag, and insomnia, and it is not uncommon for doctors to recommend Chinese herbs. In our last video I visited my Chinese doctor (&amp;#8220;R U Yin or Yang&amp;#8221; video). Dr. Chun Han Zhu gave me an herbal &amp;#8220;prescription&amp;#8221; for a soup, so my next stop is Boston&amp;#8217;s Chinatown where I visit my favorite herbal shop.Some of the herbs Dr. Zhu recommended are:Dang gui or Angelica sinensis, an herb commonly used to treat women&amp;#8217;s reproductive health issues and also recommended to help prevent and treat some forms of cardiovascular diseaseHuang Qi or Astragalus is recommended for treating the common cold and upper respiratory infections because it helps to strengthen the immune systemGo ji or Wolfberries which are believed to nourish the &amp;#8220;yin,&amp;#8221; strengthen blood, liver, and the kidneys, and contain anti-oxidants.Go to the SpicesofLife recipe section for a delicious and easy recipe, Poached Pears in a Cinnamon-Ginger Syrup. Stay tuned for the next video where you can join me in the kitchen while I make Steamed Black Bone Chicken Soup. YUM!Nina</description>
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      <comments>http://blip.tv/file/2978396</comments>
      <category>Educational</category>
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      <pubDate>Wed, 16 Dec 2009 00:16:47 +0000</pubDate>
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      <title>Spices of Life - Are You Yin or Yang?</title>
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      <blip:puredescription>Dr. Chun Han Zhu, a brilliant Chinese doctor who lives near Boston, has been a teacher, healer, and mentor for many years. In this video he explains some basic principles of yin and yang. He also offers suggestions of how you can avoid colds and the flu in the colder weather by eating certain foods that will provide balance and strengthen the immune system. As Dr. Zhu explains, it is helpful to know whether you are yin or yang. Ideally, you should be diagnosed by a Chinese physician, but here are some tips that might help you to know what type you are.Yin Body Types Listless or lacking energy Thin and Pale-facedVulnerable to infectious disease Relaxed, easy-going and quietSensitive to coldYang Body TypesUsually superactive, hyper, full of energy and vitalityGenerally heavyset or overweightFlush-faced or ruddy complexionRestless or impatientNot sensitive to coldStay tuned for the next videos where we explore a Chinese herbal store and then make two dishes that are great for the winter.Enjoy!Nina</blip:puredescription>
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      <blip:categories>
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      <description>Dr. Chun Han Zhu, a brilliant Chinese doctor who lives near Boston, has been a teacher, healer, and mentor for many years. In this video he explains some basic principles of yin and yang. He also offers suggestions of how you can avoid colds and the flu in the colder weather by eating certain foods that will provide balance and strengthen the immune system. As Dr. Zhu explains, it is helpful to know whether you are yin or yang. Ideally, you should be diagnosed by a Chinese physician, but here are some tips that might help you to know what type you are.Yin Body Types Listless or lacking energy Thin and Pale-facedVulnerable to infectious disease Relaxed, easy-going and quietSensitive to coldYang Body TypesUsually superactive, hyper, full of energy and vitalityGenerally heavyset or overweightFlush-faced or ruddy complexionRestless or impatientNot sensitive to coldStay tuned for the next videos where we explore a Chinese herbal store and then make two dishes that are great for the winter.Enjoy!Nina</description>
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      <pubDate>Wed, 02 Dec 2009 02:46:04 +0000</pubDate>
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      <blip:puredescription>With Thanksgiving coming up, roast chicken is probably the last thing you want to think about, but it&amp;#8217;s always helpful to have new ideas for easy side dishes. Roast cherry tomatoes are simple to prepare and taste delicious. Use the leftovers on sandwiches or as a topping on grilled meats or seafood. Sprinkle the top with different herbs such as fresh or dried basil or oregano before baking, then toss with cooked whole wheat pasta, grated cheese, and some greens. Add cooked meat or seafood and you have a filling and healthy meal. Enjoy the holiday!Nina</blip:puredescription>
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      <description>With Thanksgiving coming up, roast chicken is probably the last thing you want to think about, but it&amp;#8217;s always helpful to have new ideas for easy side dishes. Roast cherry tomatoes are simple to prepare and taste delicious. Use the leftovers on sandwiches or as a topping on grilled meats or seafood. Sprinkle the top with different herbs such as fresh or dried basil or oregano before baking, then toss with cooked whole wheat pasta, grated cheese, and some greens. Add cooked meat or seafood and you have a filling and healthy meal. Enjoy the holiday!Nina</description>
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      <blip:puredescription>According to Food Network Iron Chef Masaharu Morimoto, his custom-made knives are the most personal tools in his kitchen. And as you can see in the video, they are VERY special.</blip:puredescription>
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      <description>According to Food Network Iron Chef Masaharu Morimoto, his custom-made knives are the most personal tools in his kitchen. And as you can see in the video, they are VERY special.</description>
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      <blip:puredescription>For Chef Masaharu Morimoto, &amp;quot;cutting boards and knives are sacred.&amp;quot; As a cook, I have been impressed with the importance of cleavers and knives, but never on the level as this Japanese chef. When I first met Morimoto two years ago, he was on a book tour, traveling to Boston. The airline had somehow misplaced his luggage with his magical knives inside. He couldn&amp;#8217;t eat or sleep until they were found. Soon, apparently, you will be able to buy knives like the ones he uses through the website, www.chefmorimoto.com. According to Morimoto, his knives are superior to most commercially available knives. He feels as though they are an extension of his arm. Just as a samurai warrior feels passion and reverence for his sword, as you can see in the video, Morimoto has similar feelings for his knives. Enjoy! Nina</blip:puredescription>
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      <description>For Chef Masaharu Morimoto, &amp;quot;cutting boards and knives are sacred.&amp;quot; As a cook, I have been impressed with the importance of cleavers and knives, but never on the level as this Japanese chef. When I first met Morimoto two years ago, he was on a book tour, traveling to Boston. The airline had somehow misplaced his luggage with his magical knives inside. He couldn&amp;#8217;t eat or sleep until they were found. Soon, apparently, you will be able to buy knives like the ones he uses through the website, www.chefmorimoto.com. According to Morimoto, his knives are superior to most commercially available knives. He feels as though they are an extension of his arm. Just as a samurai warrior feels passion and reverence for his sword, as you can see in the video, Morimoto has similar feelings for his knives. Enjoy! Nina</description>
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      <blip:puredescription>The Harvest Moon Festival and Moon Cakes are very special to me. First of all, it was one of the first foods I tasted many years ago when I went to live in Taiwan. If you happen to go to Chinatown, you will see the Chinese bakery shelves are filled with numerous varieties- each one with a different filling. The Chinese like their moon cakes stuffed with red bean paste, lotus seed paste, dried fruits and occasionally garnished with a salty duck egg yolk. Sound appetizing? They can be cloying and not as appealing to the western palate.I learned a wonderful version of moon cakes from a Chinese chef years ago in Taiwan and I&amp;#8217;ve further adapted the recipe. My Five-Treasure Moon Cakes have a buttery-vanilla crust stuffed with a sumptuous apricot marmalade filling and it is one of my favorite recipes. I like to make a batch or two of the dough and filling and stuff them. I then freeze the uncooked, shaped cakes in plastic bags and bake them the day I am serving them. They are delicious served with tea.Let&amp;#8217;s all celebrate this beautiful, but poignant time of year! (Winter&amp;#8217;s on the way.)Enjoy the full, harvest moon and make moon cakes.NinaMoon cake presses can be ordered through Woks &amp;#8216;n&amp;#8217; Things, 2234 S. Wentworth Avenue, Chicago, Illinois. Phone: 312-842-0701</blip:puredescription>
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      <description>The Harvest Moon Festival and Moon Cakes are very special to me. First of all, it was one of the first foods I tasted many years ago when I went to live in Taiwan. If you happen to go to Chinatown, you will see the Chinese bakery shelves are filled with numerous varieties- each one with a different filling. The Chinese like their moon cakes stuffed with red bean paste, lotus seed paste, dried fruits and occasionally garnished with a salty duck egg yolk. Sound appetizing? They can be cloying and not as appealing to the western palate.I learned a wonderful version of moon cakes from a Chinese chef years ago in Taiwan and I&amp;#8217;ve further adapted the recipe. My Five-Treasure Moon Cakes have a buttery-vanilla crust stuffed with a sumptuous apricot marmalade filling and it is one of my favorite recipes. I like to make a batch or two of the dough and filling and stuff them. I then freeze the uncooked, shaped cakes in plastic bags and bake them the day I am serving them. They are delicious served with tea.Let&amp;#8217;s all celebrate this beautiful, but poignant time of year! (Winter&amp;#8217;s on the way.)Enjoy the full, harvest moon and make moon cakes.NinaMoon cake presses can be ordered through Woks &amp;#8216;n&amp;#8217; Things, 2234 S. Wentworth Avenue, Chicago, Illinois. Phone: 312-842-0701</description>
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      <pubDate>Wed, 30 Sep 2009 01:21:33 +0000</pubDate>
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      <blip:puredescription>According to celebrity chef Ming Tsai, shrimp fried rice was the first dish that he learned to cook as a child. Now, many years later, after training in France, Japan, and in restaurants around the country, the owner of Blue Ginger in Wellesley, Mass has updated the recipe to make it even more delicious and healthy. Ming created the recipe inspired by the Healthy Eating Pyramid. To learn more, go to NutritionSource.com at the Harvard School of Public Health website. Ming is not only a member of the Nutrition Roundtable, but a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies. To learn more about Ming, his restaurant, books, and other activities, check out Ming.com. Ming&amp;#8217;s shrimp fried rice is a sumptuous meal-in-one dinner and the leftovers are terrific for lunch or dinner the next day. Enjoy! Nina</blip:puredescription>
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      <description>According to celebrity chef Ming Tsai, shrimp fried rice was the first dish that he learned to cook as a child. Now, many years later, after training in France, Japan, and in restaurants around the country, the owner of Blue Ginger in Wellesley, Mass has updated the recipe to make it even more delicious and healthy. Ming created the recipe inspired by the Healthy Eating Pyramid. To learn more, go to NutritionSource.com at the Harvard School of Public Health website. Ming is not only a member of the Nutrition Roundtable, but a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies. To learn more about Ming, his restaurant, books, and other activities, check out Ming.com. Ming&amp;#8217;s shrimp fried rice is a sumptuous meal-in-one dinner and the leftovers are terrific for lunch or dinner the next day. Enjoy! Nina</description>
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      <category>Educational</category>
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      <pubDate>Tue, 15 Sep 2009 21:36:38 +0000</pubDate>
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      <title>Spices of Life: Easy Dinner, Pyramid-Style</title>
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      <blip:puredescription>Let&amp;#8217;s face it. When it comes to dinner, we want it all: EasyDeliciousHealthy I&amp;#8217;m no different even though I&amp;#8217;m a cookbook author with 10 books to my credit. Making dinner every night can be a drag. Dr. Lillian Cheung, a nutritionist from the Harvard School of Public Health, loves to cook, and she knows what&amp;#8217;s good for you. Lillian and I went to a Farmer&amp;#8217;s Market and were inspired. Using the HSPH newly-designed Food Pyramid (you can actually understand it!), Lillian and I give different ideas for a great autumn menu. Go to the Recipe section for Cantonese-style Microwave-Steamed Halibut with Scallions and GingerRoasted Ratatouille with Zucchini, Eggplant, and Cherry Tomatoes (great for leftovers)Roasted Brussels SproutsHerbal Brown Rice For information on the newly formed HSPH Pyramid, go to the News Section on SpicesofLife.com. Enjoy! Nina</blip:puredescription>
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      <description>Let&amp;#8217;s face it. When it comes to dinner, we want it all: EasyDeliciousHealthy I&amp;#8217;m no different even though I&amp;#8217;m a cookbook author with 10 books to my credit. Making dinner every night can be a drag. Dr. Lillian Cheung, a nutritionist from the Harvard School of Public Health, loves to cook, and she knows what&amp;#8217;s good for you. Lillian and I went to a Farmer&amp;#8217;s Market and were inspired. Using the HSPH newly-designed Food Pyramid (you can actually understand it!), Lillian and I give different ideas for a great autumn menu. Go to the Recipe section for Cantonese-style Microwave-Steamed Halibut with Scallions and GingerRoasted Ratatouille with Zucchini, Eggplant, and Cherry Tomatoes (great for leftovers)Roasted Brussels SproutsHerbal Brown Rice For information on the newly formed HSPH Pyramid, go to the News Section on SpicesofLife.com. Enjoy! Nina</description>
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      <comments>http://blip.tv/file/2543250</comments>
      <category>Educational</category>
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      <category>steamed</category>
      <category>fish</category>
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      <category>vines</category>
      <category>water</category>
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      <category>pea</category>
      <category>tendrils</category>
      <pubDate>Wed, 02 Sep 2009 00:38:58 +0000</pubDate>
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      <title>Spices of Life: Discovering Rose Wines Part III</title>
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      <blip:puredescription>August always makes me feel nostalgic, especially this year, and it&amp;#8217;s not just because it signals the end of summer. With the release of the &amp;#8220;Julie &amp;amp; Julia&amp;#8221; movie, I was reminded of the fun a small group of chefs and I had when we would gather with Julia each year to celebrate her birthday. Sometimes we would have a banquet in Chinatown (Julia and Paul loved Chinese food because of their time spent in China), but more often we would get together at Julia&amp;#8217;s house for a pot luck dinner. I might bring a Chinese hors d&amp;#8217;oeuvres, Gordon Hamersley always brought something delicious and seasonal, and inevitably Jasper White brought lobster, one of Julia&amp;#8217;s favorite foods. One year, Jasper cooked some magnificent lobsters and Julia insisted that the shells could go down the disposal. At first we tried to argue with her, but who were we to argue with Julia in her own kitchen? Unfortunately, the shells broke the disposal and Julia spent most of dinner on the phone trying to track down her plumber. We tried not to laugh, but&amp;#8230; Let&amp;#8217;s raise our glasses of Rose and toast to the memory of Julia Child, a very special lady. Nina</blip:puredescription>
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      <description>August always makes me feel nostalgic, especially this year, and it&amp;#8217;s not just because it signals the end of summer. With the release of the &amp;#8220;Julie &amp;amp; Julia&amp;#8221; movie, I was reminded of the fun a small group of chefs and I had when we would gather with Julia each year to celebrate her birthday. Sometimes we would have a banquet in Chinatown (Julia and Paul loved Chinese food because of their time spent in China), but more often we would get together at Julia&amp;#8217;s house for a pot luck dinner. I might bring a Chinese hors d&amp;#8217;oeuvres, Gordon Hamersley always brought something delicious and seasonal, and inevitably Jasper White brought lobster, one of Julia&amp;#8217;s favorite foods. One year, Jasper cooked some magnificent lobsters and Julia insisted that the shells could go down the disposal. At first we tried to argue with her, but who were we to argue with Julia in her own kitchen? Unfortunately, the shells broke the disposal and Julia spent most of dinner on the phone trying to track down her plumber. We tried not to laugh, but&amp;#8230; Let&amp;#8217;s raise our glasses of Rose and toast to the memory of Julia Child, a very special lady. Nina</description>
      <itunes:duration>206</itunes:duration>
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      <category>Educational</category>
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      <category>howie</category>
      <category>rubin</category>
      <category>roses</category>
      <category>rose</category>
      <category>wines</category>
      <category>grenache</category>
      <category>las</category>
      <category>rocas</category>
      <category>argiolas</category>
      <category>spanish</category>
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      <pubDate>Tue, 18 Aug 2009 23:13:57 +0000</pubDate>
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      <title>Spices of Life: Discovering Rose Wines Part II</title>
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      <blip:puredescription>Summer is the best time of year! Farm stands, home gardens, and farmer&amp;#8217;s markets are overflowing with ripe vegetables and fruits. Cooking is a pleasure - simply throw food on the grill or eat it straight from the garden. The natural flavors are so delectable! According to our favorite wine authority, Howie Rubin, of Bauer Wines in Boston, &amp;quot;Rose wines are ideal to serve with a salad of heirloom tomatoes, fresh basil, and buffalo mozzarella&amp;#8230;.Or some corn that was just picked the same day? And let&amp;#8217;s not forget the berry families and fuzzy peaches, possibly as a side dish to a Sunday brunch?&amp;quot; There are also the luscious fruit desserts&amp;#8230;. Pies, cobblers, crumbles, and crisps.As you&amp;#8217;ll see in the video, rose wines are originating from every wine-growing region in the world and are being made with a wide variety of red grapes. Rose wines are not only very drinkable, they&amp;#8217;re very affordable.Relax and enjoy a glass or two of rose. Nina</blip:puredescription>
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      <description>Summer is the best time of year! Farm stands, home gardens, and farmer&amp;#8217;s markets are overflowing with ripe vegetables and fruits. Cooking is a pleasure - simply throw food on the grill or eat it straight from the garden. The natural flavors are so delectable! According to our favorite wine authority, Howie Rubin, of Bauer Wines in Boston, &amp;quot;Rose wines are ideal to serve with a salad of heirloom tomatoes, fresh basil, and buffalo mozzarella&amp;#8230;.Or some corn that was just picked the same day? And let&amp;#8217;s not forget the berry families and fuzzy peaches, possibly as a side dish to a Sunday brunch?&amp;quot; There are also the luscious fruit desserts&amp;#8230;. Pies, cobblers, crumbles, and crisps.As you&amp;#8217;ll see in the video, rose wines are originating from every wine-growing region in the world and are being made with a wide variety of red grapes. Rose wines are not only very drinkable, they&amp;#8217;re very affordable.Relax and enjoy a glass or two of rose. Nina</description>
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      <category>Educational</category>
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      <category>nina</category>
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      <category>of</category>
      <category>life</category>
      <pubDate>Tue, 04 Aug 2009 23:22:33 +0000</pubDate>
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      <media:title>Spices of Life: Discovering Rose Wines Part II</media:title>
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      <title>Spices of Life: DeliciousCafe.edu</title>
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      <blip:puredescription>Would you expect cafeteria food to be even more delicious and healthier than your Mom&amp;apos;s? Bon Appetit Management, an on-site restaurant company that prepares food for 400 locations including University of San Francisco, MIT, the Getty Museum, and Google, makes food from scratch using local ingredients. Their commitment to sustainability, health, and reducing the carbon footprint is remarkable. Watch the video and drool. I first met Fidele Bauccio, Bon Appetit&amp;apos;s co-founder, at &amp;quot;Cooking for Solutions&amp;quot;, an extraordinary annual event at the Monterey Bay Aquarium (Bon Appetit is a primary sponsor). The gathering, now in its eighth year, brings together celebrity chefs (Thomas Keller and Alton Brown), renowned wineries (Benziger, Chappellet, and Sanford wineries), press (NY Times, Time, and Gourmet Magazine), and the general public. The two-day event of non-stop information panels, cooking demonstrations, and signature gala celebration is devoted to raising awareness and discovering how to protect the health of the soil, water, and ocean wildlife. And it&amp;apos;s FUN!!! Enjoy!! Nina</blip:puredescription>
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        <blip:category>food&amp;leisure</blip:category>
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      <description>Would you expect cafeteria food to be even more delicious and healthier than your Mom&amp;apos;s? Bon Appetit Management, an on-site restaurant company that prepares food for 400 locations including University of San Francisco, MIT, the Getty Museum, and Google, makes food from scratch using local ingredients. Their commitment to sustainability, health, and reducing the carbon footprint is remarkable. Watch the video and drool. I first met Fidele Bauccio, Bon Appetit&amp;apos;s co-founder, at &amp;quot;Cooking for Solutions&amp;quot;, an extraordinary annual event at the Monterey Bay Aquarium (Bon Appetit is a primary sponsor). The gathering, now in its eighth year, brings together celebrity chefs (Thomas Keller and Alton Brown), renowned wineries (Benziger, Chappellet, and Sanford wineries), press (NY Times, Time, and Gourmet Magazine), and the general public. The two-day event of non-stop information panels, cooking demonstrations, and signature gala celebration is devoted to raising awareness and discovering how to protect the health of the soil, water, and ocean wildlife. And it&amp;apos;s FUN!!! Enjoy!! Nina</description>
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      <category>Educational</category>
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      <pubDate>Mon, 20 Jul 2009 02:45:35 +0000</pubDate>
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      <title>Spices of Life: Behind the Scenes at chow.com</title>
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      <blip:thumbnail_src>Spicesoflife-SpicesOfLifeBehindTheScenesAtChowcom738.jpg</blip:thumbnail_src>
      <blip:puredescription>I was in San Francisco recently. In addition to eating at one of my favorite restaurants, A16 (James Beard award winning chef and book), and eating at Charles Phan&amp;#8217;s new noodle shop, Heaven Dog, I went to visit chow.com, one of the fastest growing and addictive food and wine websites. They have more viewers per month than Epicurious.com. (Although I still am a big fan.) chow.com started as an offbeat food magazine in 2002, but the website has recipes, video tips, and unusual columns like The Perfect (as in fried chicken), The Basic (How to Make Icebox Cake), and Obsessives (as in an expert tells you how to sharpen and keep your knives sharp). There&amp;#8217;s something for every foodie, and they try to explore food from a smart, funny, and refreshing perspective. Jane Goldman, the Editor-in-Chief, gives us a personal tour of the test kitchen and photo studio. Jane also talks about one of the newest food trends that&amp;#8217;s sweeping the country. Check out the grilled pizza recipe. It&amp;#8217;s easy and delicious. Enjoy! Nina</blip:puredescription>
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      <description>I was in San Francisco recently. In addition to eating at one of my favorite restaurants, A16 (James Beard award winning chef and book), and eating at Charles Phan&amp;#8217;s new noodle shop, Heaven Dog, I went to visit chow.com, one of the fastest growing and addictive food and wine websites. They have more viewers per month than Epicurious.com. (Although I still am a big fan.) chow.com started as an offbeat food magazine in 2002, but the website has recipes, video tips, and unusual columns like The Perfect (as in fried chicken), The Basic (How to Make Icebox Cake), and Obsessives (as in an expert tells you how to sharpen and keep your knives sharp). There&amp;#8217;s something for every foodie, and they try to explore food from a smart, funny, and refreshing perspective. Jane Goldman, the Editor-in-Chief, gives us a personal tour of the test kitchen and photo studio. Jane also talks about one of the newest food trends that&amp;#8217;s sweeping the country. Check out the grilled pizza recipe. It&amp;#8217;s easy and delicious. Enjoy! Nina</description>
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      <pubDate>Wed, 08 Jul 2009 01:06:27 +0000</pubDate>
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      <title>Spices of Life: Secrets to Master Stir-Fry</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:puredescription>This is one of my basic recipes that I use with all fresh vegetables including broccolini, but you could substitute any vegetable from baby cabbage hearts, green beans, snow peas, zucchini to spinach. Just adjust the cooking time accordingly.</blip:puredescription>
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      <description>This is one of my basic recipes that I use with all fresh vegetables including broccolini, but you could substitute any vegetable from baby cabbage hearts, green beans, snow peas, zucchini to spinach. Just adjust the cooking time accordingly.</description>
      <itunes:duration>194</itunes:duration>
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      <category>Educational</category>
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      <pubDate>Mon, 22 Jun 2009 14:32:27 +0000</pubDate>
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      <title>Spices of Life: Spicy Roasted Chicken Salad</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:puredescription>It&amp;apos;s almost Farmer&amp;apos;s Market time here in New England. I can&amp;apos;t wait! In the meantime, here&amp;apos;s another easy roasted chicken dinner idea. Vary the salad by substituting shrimp or other seafood and leftover grilled meats and seafood. Serve the salad with tortillas or vegetable-flavored wraps. Use a good store-bought salsa or go to the recipe section on Spicesoflife.com for my simple, homemade salsa.Enjoy!NinaBTW, want to visit China with a pro? Nina is planning to take small groups for insider culinary/cultural tours. Email ninasimonds@gmail.com for details.</blip:puredescription>
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        <blip:category>food&amp;leisure</blip:category>
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      <description>It&amp;apos;s almost Farmer&amp;apos;s Market time here in New England. I can&amp;apos;t wait! In the meantime, here&amp;apos;s another easy roasted chicken dinner idea. Vary the salad by substituting shrimp or other seafood and leftover grilled meats and seafood. Serve the salad with tortillas or vegetable-flavored wraps. Use a good store-bought salsa or go to the recipe section on Spicesoflife.com for my simple, homemade salsa.Enjoy!NinaBTW, want to visit China with a pro? Nina is planning to take small groups for insider culinary/cultural tours. Email ninasimonds@gmail.com for details.</description>
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      <comments>http://blip.tv/file/2221754</comments>
      <category>Food &amp; Drink</category>
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      <pubDate>Wed, 10 Jun 2009 00:54:27 +0000</pubDate>
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      <title>Spices of Life: Easy Dinner: Chicken and Roasted Tomatoes</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:puredescription>Feeling lazy about dinner? I am, but why not take advantage of what&amp;apos;s being offered in the supermarket with some easy, fresh, and seasonal sides. We&amp;apos;re featuring roasted chicken again. Try smearing it with some pesto and reheating it briefly. Serve it with roasted cherry tomatoes and asparagus. And did you know that you can buy instant whole wheat couscous? Just add it to boiling water; wait 5 minutes; sprinkle in some salt, fresh herbs, and a little extra virgin olive oil; and you have a feast. Leftovers are terrific for lunch the next day! Enjoy! Nina</blip:puredescription>
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      <description>Feeling lazy about dinner? I am, but why not take advantage of what&amp;apos;s being offered in the supermarket with some easy, fresh, and seasonal sides. We&amp;apos;re featuring roasted chicken again. Try smearing it with some pesto and reheating it briefly. Serve it with roasted cherry tomatoes and asparagus. And did you know that you can buy instant whole wheat couscous? Just add it to boiling water; wait 5 minutes; sprinkle in some salt, fresh herbs, and a little extra virgin olive oil; and you have a feast. Leftovers are terrific for lunch the next day! Enjoy! Nina</description>
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      <category>Educational</category>
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      <pubDate>Wed, 27 May 2009 02:54:03 +0000</pubDate>
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      <blip:puredescription>Broccoli rabe may not seem like the sexiest vegetable, but did you know that it&amp;apos;s a powerful cancer fighter, especially against stomach, lung, and colon cancers? One 3 &amp;#189; ounce serving is chock full of vitamins A and C, and it&amp;#8217;s an excellent source of Vitamin B and folate. As healthy cooking advocate Gail Pettiford Willett demonstrates, you can reduce the bitterness by blanching it in boiling water and refreshing it in cold water. Enjoy this easy and delicious dish! Nina</blip:puredescription>
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      <description>Broccoli rabe may not seem like the sexiest vegetable, but did you know that it&amp;apos;s a powerful cancer fighter, especially against stomach, lung, and colon cancers? One 3 &amp;#189; ounce serving is chock full of vitamins A and C, and it&amp;#8217;s an excellent source of Vitamin B and folate. As healthy cooking advocate Gail Pettiford Willett demonstrates, you can reduce the bitterness by blanching it in boiling water and refreshing it in cold water. Enjoy this easy and delicious dish! Nina</description>
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      <media:title>Spices of Life: Veggies 101-Garlicky Broccoli Rabe</media:title>
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      <blip:puredescription>The Cheese Room at La Fromagerie, Patricia Michelson&amp;#8217;s legendary store in the middle of London, is like no other. Inspired by her visits to artisanal cheese makers all over Europe, Patricia designed a special, refrigerated haven with the same conditions of a cheese aging room. You can get up close and personal with roughly 150 to 200 cheeses!! And you don&amp;#8217;t even have to go to London to get a personal tour from Patricia.Watch and enjoy!! Nina</blip:puredescription>
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      <description>The Cheese Room at La Fromagerie, Patricia Michelson&amp;#8217;s legendary store in the middle of London, is like no other. Inspired by her visits to artisanal cheese makers all over Europe, Patricia designed a special, refrigerated haven with the same conditions of a cheese aging room. You can get up close and personal with roughly 150 to 200 cheeses!! And you don&amp;#8217;t even have to go to London to get a personal tour from Patricia.Watch and enjoy!! Nina</description>
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      <pubDate>Tue, 28 Apr 2009 17:16:18 +0000</pubDate>
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      <media:title>Spices of Life: Best Cheese Shop Ever (Part II)</media:title>
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      <title>Spices of Life: Best Cheese Shop Ever (Part I)</title>
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      <blip:puredescription>La Fromagerie in London is a food lover&amp;#8217;s paradise, and it&amp;apos;s not just for the extraordinary selection of Europe&amp;#8217;s finest artisanal cheeses. The store is filled with other delectable treats: selected wines, oils, freshly-baked breads, cakes, and other pastries and jams, all made under the discerning eye of the owner, cheese expert Patricia Michelson. The food changes with each season. It&amp;#8217;s also located in one of the best foodie neighborhoods on Marylebone High Street. Enjoy! Nina</blip:puredescription>
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      <description>La Fromagerie in London is a food lover&amp;#8217;s paradise, and it&amp;apos;s not just for the extraordinary selection of Europe&amp;#8217;s finest artisanal cheeses. The store is filled with other delectable treats: selected wines, oils, freshly-baked breads, cakes, and other pastries and jams, all made under the discerning eye of the owner, cheese expert Patricia Michelson. The food changes with each season. It&amp;#8217;s also located in one of the best foodie neighborhoods on Marylebone High Street. Enjoy! Nina</description>
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      <category>Educational</category>
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      <pubDate>Tue, 14 Apr 2009 21:49:39 +0000</pubDate>
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      <media:title>Spices of Life: Best Cheese Shop Ever (Part I)</media:title>
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      <title>Spices of Life: Best Organic Chocolate Ever: Taza</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:puredescription>Taza Chocolate is a small, wonderful company that makes extraordinary organic, stone-ground dark chocolate. It&amp;#8217;s a true bean-to-bar company located in Somerville, MA, but the chocolate bars are sold in numerous stores nationwide. Come along for a personal visit with Alex Whitmore, co-founder, who apprenticed with traditional chocolate makers in Mexico. As if you didn&amp;#8217;t have enough excuses to eat dark chocolate for the flavor, there&amp;#8217;s also the health factor. Among the benefits of chocolate:High in antioxidants. Taza chocolate has three times the amount found in milk chocolate.Contains mono-unsaturated fat, so it helps lower cholesterol.Helps promote blood flow, reducing the risk of heart attacks and strokes. Enjoy! Nina</blip:puredescription>
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      <description>Taza Chocolate is a small, wonderful company that makes extraordinary organic, stone-ground dark chocolate. It&amp;#8217;s a true bean-to-bar company located in Somerville, MA, but the chocolate bars are sold in numerous stores nationwide. Come along for a personal visit with Alex Whitmore, co-founder, who apprenticed with traditional chocolate makers in Mexico. As if you didn&amp;#8217;t have enough excuses to eat dark chocolate for the flavor, there&amp;#8217;s also the health factor. Among the benefits of chocolate:High in antioxidants. Taza chocolate has three times the amount found in milk chocolate.Contains mono-unsaturated fat, so it helps lower cholesterol.Helps promote blood flow, reducing the risk of heart attacks and strokes. Enjoy! Nina</description>
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      <pubDate>Tue, 31 Mar 2009 22:15:02 +0000</pubDate>
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      <title>Spices of Life: Kale Magic</title>
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      <blip:puredescription>Kale is not the sexiest vegetable, but it&amp;#8217;s a powerhouse, nutrient-wise. For starters, here are some of kale&amp;#8217;s benefits:Superb source of beta-caroteneHelps to prevent cancerReduces heart diseaseHelps prevent age-related chronic diseasesCan be stir-fried, steamed, cooked in soups and stews, and baked.Gail Pettiford Willett, a terrific cook, cooking teacher, and health and nutrition coach (with her husband Walter Willett at the Harvard School of Public Health), showed us an easy and delicious way to make kale taste terrific. It&amp;#8217;s her form of kale magic via Mollie Katzen, author of the original Moosewood Cookbook.Enjoy!Nina</blip:puredescription>
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      <blip:categories>
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      <description>Kale is not the sexiest vegetable, but it&amp;#8217;s a powerhouse, nutrient-wise. For starters, here are some of kale&amp;#8217;s benefits:Superb source of beta-caroteneHelps to prevent cancerReduces heart diseaseHelps prevent age-related chronic diseasesCan be stir-fried, steamed, cooked in soups and stews, and baked.Gail Pettiford Willett, a terrific cook, cooking teacher, and health and nutrition coach (with her husband Walter Willett at the Harvard School of Public Health), showed us an easy and delicious way to make kale taste terrific. It&amp;#8217;s her form of kale magic via Mollie Katzen, author of the original Moosewood Cookbook.Enjoy!Nina</description>
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      <comments>http://blip.tv/file/1914343</comments>
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      <pubDate>Tue, 24 Mar 2009 19:03:34 +0000</pubDate>
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      <title>Spices of Life: Dim Sum, Alan Yau</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:puredescription>Among chefs, the name Alan Yau is synonymous with chic design and superb Asian food. His legendary restaurants, Hakkasan and Yauatcha, have both earned top honors and Michelin stars. He has extended his Hakkasan empire all over the world. (Look for the Hakkasan opening at the newly restored Fontainebleau Hotel in Miami in April.) On a trip to London, I was lucky enough to grab him for a very rare on-air interview. Visit his restaurants if you are in London. They aren&amp;#8217;t cheap, but worth it. Enjoy! Nina</blip:puredescription>
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        <blip:category>food&amp;leisure</blip:category>
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      <description>Among chefs, the name Alan Yau is synonymous with chic design and superb Asian food. His legendary restaurants, Hakkasan and Yauatcha, have both earned top honors and Michelin stars. He has extended his Hakkasan empire all over the world. (Look for the Hakkasan opening at the newly restored Fontainebleau Hotel in Miami in April.) On a trip to London, I was lucky enough to grab him for a very rare on-air interview. Visit his restaurants if you are in London. They aren&amp;#8217;t cheap, but worth it. Enjoy! Nina</description>
      <itunes:duration>145</itunes:duration>
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      <comments>http://blip.tv/file/1888832</comments>
      <category>Educational</category>
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      <pubDate>Tue, 17 Mar 2009 20:16:13 +0000</pubDate>
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      <title>Spices of Life: Roasted Chicken Three Ways, Part II</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:puredescription>Let&amp;#8217;s face it. We are all often challenged by the dinner dilemma. Producing a delicious, easy, and healthy dinner every night can be difficult. I find meal-in-one dishes to be especially appealing. That&amp;#8217;s why this Spicy Penne with Chicken, Fresh Tomato Sauce, and Greens is a favorite in our household. I like to vary the greens depending on the season. It&amp;#8217;s also equally flavorful with chicken, shrimp, or other meat or seafood. Leftovers are great for lunch the next day. And it shows how you can take advantage of some of the prepared foods in the supermarket, add a few ingredients and make them look and taste homemade. Enjoy! Nina</blip:puredescription>
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      <blip:categories>
        <blip:category>food&amp;leisure</blip:category>
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      <description>Let&amp;#8217;s face it. We are all often challenged by the dinner dilemma. Producing a delicious, easy, and healthy dinner every night can be difficult. I find meal-in-one dishes to be especially appealing. That&amp;#8217;s why this Spicy Penne with Chicken, Fresh Tomato Sauce, and Greens is a favorite in our household. I like to vary the greens depending on the season. It&amp;#8217;s also equally flavorful with chicken, shrimp, or other meat or seafood. Leftovers are great for lunch the next day. And it shows how you can take advantage of some of the prepared foods in the supermarket, add a few ingredients and make them look and taste homemade. Enjoy! Nina</description>
      <itunes:duration>184</itunes:duration>
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      <comments>http://blip.tv/file/1862912</comments>
      <category>Educational</category>
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      <pubDate>Tue, 10 Mar 2009 20:35:30 +0000</pubDate>
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      <media:title>Spices of Life: Roasted Chicken Three Ways, Part II</media:title>
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      <title>Spices of Life: Easy Dinner, Roasted Chicken Three Ways (Part I)</title>
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      <blip:core_value>8</blip:core_value>
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      <blip:puredescription>Have you checked out the variety of prepared foods in your supermarket lately? You can take a roasted chicken and dress it up or cut it down. Add a sauce or vegetable and make it look homemade.I make full use of many of the following convenience items: All kinds of ethnic staples and simmering sauces line the international aisleEnticing frozen produce and prepared meatsFresh and frozen pastasPre-cut and prepared fresh produceIt&amp;#8217;s never been a better time for health-conscious cooks. Enjoy!!Nina</blip:puredescription>
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      <description>Have you checked out the variety of prepared foods in your supermarket lately? You can take a roasted chicken and dress it up or cut it down. Add a sauce or vegetable and make it look homemade.I make full use of many of the following convenience items: All kinds of ethnic staples and simmering sauces line the international aisleEnticing frozen produce and prepared meatsFresh and frozen pastasPre-cut and prepared fresh produceIt&amp;#8217;s never been a better time for health-conscious cooks. Enjoy!!Nina</description>
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      <pubDate>Tue, 03 Mar 2009 20:14:19 +0000</pubDate>
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      <media:title>Spices of Life: Easy Dinner, Roasted Chicken Three Ways (Part I)</media:title>
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      <blip:puredescription>Public Television Chef Lidia Bastianich is a pioneering chef, but she&amp;#8217;s also down-to-earth, warm, serene, and brimming with enthusiasm for her native Italy and simple Italian food. I visited her at her flagship restaurant in New York City.</blip:puredescription>
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      <description>Public Television Chef Lidia Bastianich is a pioneering chef, but she&amp;#8217;s also down-to-earth, warm, serene, and brimming with enthusiasm for her native Italy and simple Italian food. I visited her at her flagship restaurant in New York City.</description>
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      <title>Spices of Life: Easy Dinner, Pyramid-Style with Jody Adams</title>
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      <blip:puredescription>Jody Adams, chef/owner of Rialto restaurant in Cambridge, Mass., is a master at creating delicious Mediterranean and Italian dishes. She has also won a James Beard award for her cooking and has written a lovely book, In the Hands of a Chef. For her Easy Dinner, Pyramid-Style, Jody created a Pan-Seared Atlantic Char over Farro with Olives and Pistachios (plus lots of delicious vegetables). You can also use salmon or another firm-fleshed fish. The dish is smashing, and leftovers are delicious as well. Go to the recipe section for directions. Brighten up you winter menu with this easy, delicious, and (dare I say?) healthy meal! Enjoy!! Nina *Did you notice the days are getting longer? YAY!!!</blip:puredescription>
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      <description>Jody Adams, chef/owner of Rialto restaurant in Cambridge, Mass., is a master at creating delicious Mediterranean and Italian dishes. She has also won a James Beard award for her cooking and has written a lovely book, In the Hands of a Chef. For her Easy Dinner, Pyramid-Style, Jody created a Pan-Seared Atlantic Char over Farro with Olives and Pistachios (plus lots of delicious vegetables). You can also use salmon or another firm-fleshed fish. The dish is smashing, and leftovers are delicious as well. Go to the recipe section for directions. Brighten up you winter menu with this easy, delicious, and (dare I say?) healthy meal! Enjoy!! Nina *Did you notice the days are getting longer? YAY!!!</description>
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      <title>The NEW Fried Rice with Ming Tsai</title>
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      <blip:puredescription>Public Television Chef Ming Tsai wears many hats: He is the owner/chef of Blue Ginger, an awarding-winning East-West restaurant in Wellesley, MA The star of a popular TV show, Simply Ming, now in its sixth season Author of three books Product designer for his own line of East-West food products at Target Stores Active member of the Nutrition Round Table at the Harvard School of Public Health. MIng created a healthy, easy, and delicious version of Shrimp Fried Rice. Go to SpicesofLife.com for the recipe and www.ming.com for more information on the multi-talented Ming Tsai. Enjoy!!! Nina</blip:puredescription>
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      <description>Public Television Chef Ming Tsai wears many hats: He is the owner/chef of Blue Ginger, an awarding-winning East-West restaurant in Wellesley, MA The star of a popular TV show, Simply Ming, now in its sixth season Author of three books Product designer for his own line of East-West food products at Target Stores Active member of the Nutrition Round Table at the Harvard School of Public Health. MIng created a healthy, easy, and delicious version of Shrimp Fried Rice. Go to SpicesofLife.com for the recipe and www.ming.com for more information on the multi-talented Ming Tsai. Enjoy!!! Nina</description>
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      <title>How To Do Dim Sum</title>
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      <blip:puredescription>Eating good dim sum is one of my favorite pastimes. I love the selection of delectable sweet and savory pastries - the dumplings, stuffed buns, and noodle dishes. And just in time for Chinese New Year - because on the evening of January 25th and the 26th, Chinese will usher in The Year of the Ox. Need a little help? Then come with me to the Winsor Dim Sum Cafe and you&amp;apos;ll see some of my Cantonese dim sum. Then go to the News section to see the Dim Sum glossary. Happy New Year to you all! Nina</blip:puredescription>
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      <description>Eating good dim sum is one of my favorite pastimes. I love the selection of delectable sweet and savory pastries - the dumplings, stuffed buns, and noodle dishes. And just in time for Chinese New Year - because on the evening of January 25th and the 26th, Chinese will usher in The Year of the Ox. Need a little help? Then come with me to the Winsor Dim Sum Cafe and you&amp;apos;ll see some of my Cantonese dim sum. Then go to the News section to see the Dim Sum glossary. Happy New Year to you all! Nina</description>
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      <pubDate>Tue, 20 Jan 2009 15:15:25 +0000</pubDate>
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      <title>Spices of Life: Affordable Bubblies Part II</title>
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      <blip:puredescription>New Year has come and gone, but January is the perfect month to treat yourself to a glass or two of some great wine -- especially to celebrate a new President and Chinese New Year (1/26). We are back with winemeister Howie Bauer, who chose another affordable sparkling wine. This one is slightly more elegant, with the flavor of fresh peaches. And it&amp;#8217;s lovely with appetizers, seafood, or meat. Sound tempting? Splurge a little and enjoy!! Nina</blip:puredescription>
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      <description>New Year has come and gone, but January is the perfect month to treat yourself to a glass or two of some great wine -- especially to celebrate a new President and Chinese New Year (1/26). We are back with winemeister Howie Bauer, who chose another affordable sparkling wine. This one is slightly more elegant, with the flavor of fresh peaches. And it&amp;#8217;s lovely with appetizers, seafood, or meat. Sound tempting? Splurge a little and enjoy!! Nina</description>
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      <category>Educational</category>
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      <media:title>Spices of Life: Affordable Bubblies Part II</media:title>
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      <title>Spices of Life: Affordable Bubblies Part I</title>
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      <blip:puredescription>Champagne has become a little pricey. So we asked wine expert Howie Rubin, of Bauer Wine &amp;amp; Spirits, to recommend some affordable bubblies. We learned about the smashing, bargain sparkling wines that are dry, light, and ever so drinkable! Take advantage of Howie&amp;#8217;s recommendation and you can splurge on the smoked salmon or lobster (which is also a bargain). Have a great time and enjoy! Nina</blip:puredescription>
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      <description>Champagne has become a little pricey. So we asked wine expert Howie Rubin, of Bauer Wine &amp;amp; Spirits, to recommend some affordable bubblies. We learned about the smashing, bargain sparkling wines that are dry, light, and ever so drinkable! Take advantage of Howie&amp;#8217;s recommendation and you can splurge on the smoked salmon or lobster (which is also a bargain). Have a great time and enjoy! Nina</description>
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      <pubDate>Wed, 31 Dec 2008 01:41:06 +0000</pubDate>
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      <media:title>Spices of Life: Affordable Bubblies Part I</media:title>
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      <title>Chinese New Year - The Red Envelope</title>
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      <blip:puredescription>Nina Simonds explains the meaning behind the red envelope while at the Imperial Seafood restaurant in Boston&amp;apos;s Chinatown. Happy New Year! Gung Hay Fat Choy! Nina Says: I have been very lucky to have met some extraordinary people in my travels. One of them was a woman named Li-lian Chao, who I met in Taiwan in the 70&amp;#8217;s. She was famous for teaching English to tens of thousands of students after arriving in Taiwan alone in 1948. She first hosted an English radio program using the persona &amp;quot;Mother Goose.&amp;quot; Later, she taught at the National Taiwan Normal University, Even at age 90, Lillian continued to hold English classes for teenagers in her home to make ends meet. She wrote a small, wonderful book called &amp;#8216;Chinese Customs and Traditions&amp;#8221;. She also loved to talk about Chinese traditions and fairy tales and was also one of the first people to fill me in on the history of the custom of giving red envelopes. She explained to me and wrote in her book,&amp;#8221; When married women pay New Year&amp;#8217;s calls according to the custom, they must leave tips wrapped in red paper for the servants. All young children lso receive red packets of money called &amp;#8220;ya-sui&amp;#8221; meaning to push down the years or &amp;#8220;to be ever young&amp;#8221;. Children look forward to getting these packets of money and usually squander this income on fireworks and candy&amp;#8221;. As I explained in my video blog, I prefer to stuff the envelopes with lottery tickets. It creates a little intrigue and allows less opportunity for my son and his friends to &amp;#8220;squander the money on fireworks and candy. &amp;#8220;</blip:puredescription>
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      <description>Nina Simonds explains the meaning behind the red envelope while at the Imperial Seafood restaurant in Boston&amp;apos;s Chinatown. Happy New Year! Gung Hay Fat Choy! Nina Says: I have been very lucky to have met some extraordinary people in my travels. One of them was a woman named Li-lian Chao, who I met in Taiwan in the 70&amp;#8217;s. She was famous for teaching English to tens of thousands of students after arriving in Taiwan alone in 1948. She first hosted an English radio program using the persona &amp;quot;Mother Goose.&amp;quot; Later, she taught at the National Taiwan Normal University, Even at age 90, Lillian continued to hold English classes for teenagers in her home to make ends meet. She wrote a small, wonderful book called &amp;#8216;Chinese Customs and Traditions&amp;#8221;. She also loved to talk about Chinese traditions and fairy tales and was also one of the first people to fill me in on the history of the custom of giving red envelopes. She explained to me and wrote in her book,&amp;#8221; When married women pay New Year&amp;#8217;s calls according to the custom, they must leave tips wrapped in red paper for the servants. All young children lso receive red packets of money called &amp;#8220;ya-sui&amp;#8221; meaning to push down the years or &amp;#8220;to be ever young&amp;#8221;. Children look forward to getting these packets of money and usually squander this income on fireworks and candy&amp;#8221;. As I explained in my video blog, I prefer to stuff the envelopes with lottery tickets. It creates a little intrigue and allows less opportunity for my son and his friends to &amp;#8220;squander the money on fireworks and candy. &amp;#8220;</description>
      <itunes:duration>64</itunes:duration>
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      <comments>http://blip.tv/file/1623447</comments>
      <category>The Mainstream Media</category>
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      <category>ninasimonds</category>
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      <pubDate>Tue, 30 Dec 2008 20:05:22 +0000</pubDate>
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      <title>Steamed Pears with Jujubes and Honey</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:puredescription>Asian pears, also called Chinese pears or pear apples, are firm, crunchy, and surprisingly juicy. When my body felt dry and my throat was scratchy, Dr. Zhu, my Chinese doctor, prescribed some &amp;#8220;Steamed Pears with Honey and Jujubes (Dried red dates). Once steamed, the pears become tender and the resulting broth is soothing and not overly sweet. (It&amp;#8217;s a great winter dessert!) When I am feeling indulgent, I add a scoop of vanilla ice cream. BTW, they are also delicious at room temperature or cold. And you can reheat them in the microwave. Enjoy! Nina</blip:puredescription>
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      <description>Asian pears, also called Chinese pears or pear apples, are firm, crunchy, and surprisingly juicy. When my body felt dry and my throat was scratchy, Dr. Zhu, my Chinese doctor, prescribed some &amp;#8220;Steamed Pears with Honey and Jujubes (Dried red dates). Once steamed, the pears become tender and the resulting broth is soothing and not overly sweet. (It&amp;#8217;s a great winter dessert!) When I am feeling indulgent, I add a scoop of vanilla ice cream. BTW, they are also delicious at room temperature or cold. And you can reheat them in the microwave. Enjoy! Nina</description>
      <itunes:duration>168</itunes:duration>
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      <category>Educational</category>
      <category>pears</category>
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      <category>honey</category>
      <category>yin</category>
      <category>deficiency</category>
      <category>dryness</category>
      <category>scratchy</category>
      <category>throat</category>
      <category>chinese</category>
      <category>medicine</category>
      <category>herbs</category>
      <category>healthy</category>
      <category>cooking</category>
      <category>tianjin</category>
      <category>pear</category>
      <category>bosc</category>
      <pubDate>Tue, 16 Dec 2008 03:05:41 +0000</pubDate>
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      <title>Black Bone Chicken Soup</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:puredescription>Dr. Chun Han Zhu -- and many other Chinese doctors -- praises this soup as being one of the most therapeutic foods you can eat in the fall and winter to strengthen the immune system.</blip:puredescription>
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      <description>Dr. Chun Han Zhu -- and many other Chinese doctors -- praises this soup as being one of the most therapeutic foods you can eat in the fall and winter to strengthen the immune system.</description>
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      <comments>http://blip.tv/file/1558395</comments>
      <category>Educational</category>
      <category>nina</category>
      <category>simonds</category>
      <category>spices</category>
      <category>life</category>
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      <category>flu</category>
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      <category>cold</category>
      <category>yin</category>
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      <pubDate>Wed, 10 Dec 2008 00:31:07 +0000</pubDate>
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      <link>http://blip.tv/spices-of-life/unlocking-the-secrets-of-chinese-herbs-1540119</link>
      <title>Unlocking the Secrets of Chinese Herbs</title>
      <blip:user>spicesoflife</blip:user>
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      <blip:core_value>8</blip:core_value>
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      <blip:runtime>156</blip:runtime>
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      <blip:thumbnail_src>Spicesoflife-UnlockingTheSecretsOfChineseHerbs176.png</blip:thumbnail_src>
      <blip:puredescription>I strongly believe that Traditional Chinese Medicine is very effective in helping with jet lag and preventing colds. This is the second in a 3-part series. In our last video I visited my Chinese doctor (&amp;#8220; Are you Yin or Yang&amp;#8221; video&amp;#8221;.) Dr. Zhu gave me an herbal &amp;#8220;prescription&amp;#8221; for a soup so my next stop is Boston&amp;#8217;s Chinatown where I visit my favorite herbal shop. Some of the herbs Dr. Zhu recommended are: Dang gui or Angelica sinensis, an herb commonly used to treat women&amp;#8217;s reproductive health issues and also recommended to help prevent and treat some forms of cardiovascular disease Huang Qi or Astragalus is recommended for treating the common cold and upper respiratory infections because it helps to strengthen the immune system Go ji or Wolfberries which are believed to nourish the &amp;#8220;yin&amp;#8221;, strengthen blood, liver, and the kidneys, and contain anti-oxidents. Go to the SpicesofLife recipe section for the secret to making soup with Chinese herbs. Stay tuned for the next video where you can join me in the kitchen while I make Black Bone Chicken Soup and Steamed Pears with Jujubes. Nina</blip:puredescription>
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      <description>I strongly believe that Traditional Chinese Medicine is very effective in helping with jet lag and preventing colds. This is the second in a 3-part series. In our last video I visited my Chinese doctor (&amp;#8220; Are you Yin or Yang&amp;#8221; video&amp;#8221;.) Dr. Zhu gave me an herbal &amp;#8220;prescription&amp;#8221; for a soup so my next stop is Boston&amp;#8217;s Chinatown where I visit my favorite herbal shop. Some of the herbs Dr. Zhu recommended are: Dang gui or Angelica sinensis, an herb commonly used to treat women&amp;#8217;s reproductive health issues and also recommended to help prevent and treat some forms of cardiovascular disease Huang Qi or Astragalus is recommended for treating the common cold and upper respiratory infections because it helps to strengthen the immune system Go ji or Wolfberries which are believed to nourish the &amp;#8220;yin&amp;#8221;, strengthen blood, liver, and the kidneys, and contain anti-oxidents. Go to the SpicesofLife recipe section for the secret to making soup with Chinese herbs. Stay tuned for the next video where you can join me in the kitchen while I make Black Bone Chicken Soup and Steamed Pears with Jujubes. Nina</description>
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      <category>Health</category>
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      <blip:puredescription>Play video (4:55) I used to eat salads constantly- through summer, fall, and winter. But I was very susceptible to colds, flu, and not feeling particularly well. Winter was not a happy time. Then I was diagnosed by Dr. Chun Han Zhu, a brilliant Chinese doctor, and he diagnosed me. Like many women, I tend to be yin (See characteristics in video) I did some research to correct my condition and found I need to find balance, I looked into yang foods ( chicken, hot seasonal vegetables, rice, barley) . It was what my body CRAVED. I combined the two and started to eat differently. I&amp;#8217;ve never looked back. Now my health is so much better during the winter. I am less likely to get colds or the flu and I reinforce this with hearty soups, roasted or bake root vegetables, and lots of chicken soup. (all yang foods.) In the summer, when the outside is yin, I go back to salads. WATCH THE VIDEO more information. Ideally you should be diagnosed by a Chinese physician, but there are some signs that we have in the video and on the website. Try them and please let us know how you feel. Goof health to all, Nina Next week to Boston&amp;#8217;s finest Chinese Herbal store.</blip:puredescription>
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      <blip:puredescription>Boston-based Chef and celebrated vegetarian author, Didi Emmons has a passion for vegetables. It was first apparent in her best-selling book, &amp;#8216;Vegetarian Planet&amp;#8217;. She then went on to open a restaurant and publish two more books. For the past two years, Didi has a new mission: To convince kids that vegetables can taste good. Six afternoons a week at the non-profit Hailey House Caf&amp;#233; in Roxbury, Ma she teaches her students easy and delicious dishes they can recreate with their families at home. As you can see from the video, the kids not only learn to cook, they have fun. Go to the recipe section for Didi&amp;#8217;s recipe for Macaroni and cheese. Go to EdibleBoston.com website to read Didi&amp;#8217;s informative and fascinating article. Enjoy! Nina</blip:puredescription>
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      <blip:puredescription>It&amp;#8217;s no secret that dark chocolate is not only delicious, but it&amp;#8217;s also good for you. Scientific studies indicate that dark chocolate can lower blood pressure and is teeming with anti-oxidants. Plus, life (particularly these days) is stressful. What better time to indulge yourself?? So we visited Chocolee, a charming, little chocolate store in the South End of Boston. Lee Napoli is passionate about chocolate truffles and she makes 12 different types each week. She is always inventing new flavors.Our favorite was a dark chocolate pumpkin truffle in celebration of autumn. On Saturdays and Sundays Lee makes homemade French &amp;#233;clairs and chocolate-stuffed beignets. Visit ChocoleeChocolates.com For a sumptuous recipe, try Debby&amp;#8217;s Dark Chocolate Cinnamon Mocha Truffles. Enjoy your dark chocolate, but remember... Moderation in all things! Nina</blip:puredescription>
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      <blip:puredescription>It is autumn in New England and one of my favorite seasons. Don&amp;#8217;t get me wrong. I am lamenting the end of summer, but the autumn brings a poignant time to New England&amp;#8230;It is truly beautiful and poignant, in all its own way. A &amp;#8220;must-do&amp;#8221; ritual is to visit an apple orchard, pick apples, ride hay rides, eat cider donuts (yum!!)- ignoring the grease, and just smell that delicious smoky, brisk fall air. But perhaps one of the most important customs has been to make my son ,Jesse an apple pie.. He LOVES them!!! I&amp;#8217;ve developed an EASY, CONCISE, and SUCCESFUL method: To get the right kind of apples&amp;#8230;..Debby has helped me develop a combination that&amp;#8217;s works for taste and texture,. That&amp;#8217;s why we chose our group&amp;#8230; (WATCH THE VIDEO) to see the Easiest Apple Pie Ever and then watch in coming weeks as we explore the world apples and tell people which varieties work best for eating and all kinds. This is the first in our series,,,,, Finding the right apples, judging it for flavor or texture. I think you&amp;#8217;ll like&amp;#8230;.. ENJOY!!!!! Nina</blip:puredescription>
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      <description>It is autumn in New England and one of my favorite seasons. Don&amp;#8217;t get me wrong. I am lamenting the end of summer, but the autumn brings a poignant time to New England&amp;#8230;It is truly beautiful and poignant, in all its own way. A &amp;#8220;must-do&amp;#8221; ritual is to visit an apple orchard, pick apples, ride hay rides, eat cider donuts (yum!!)- ignoring the grease, and just smell that delicious smoky, brisk fall air. But perhaps one of the most important customs has been to make my son ,Jesse an apple pie.. He LOVES them!!! I&amp;#8217;ve developed an EASY, CONCISE, and SUCCESFUL method: To get the right kind of apples&amp;#8230;..Debby has helped me develop a combination that&amp;#8217;s works for taste and texture,. That&amp;#8217;s why we chose our group&amp;#8230; (WATCH THE VIDEO) to see the Easiest Apple Pie Ever and then watch in coming weeks as we explore the world apples and tell people which varieties work best for eating and all kinds. This is the first in our series,,,,, Finding the right apples, judging it for flavor or texture. I think you&amp;#8217;ll like&amp;#8230;.. ENJOY!!!!! Nina</description>
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      <blip:puredescription>Let&amp;#8217;s face it. When it comes to dinner, we want it all:*Easy,*Delicious *Healthy I&amp;#8217;m no different even though I&amp;#8217;m a cookbook author with 10 books to my credit. Making dinner every night can be a drag. Dr. Lillian Cheung, a nutritionist from the Harvard School of Public Health, loves to cook and she knows what&amp;#8217;s good for you. Lillian and I went to a Farmer&amp;#8217;s Market and were inspired. Using the HSPH newly -designed Food Pyramid (You can actually understand it!) Lillian and I give different ideas for a great autumn menu: Go to the Recipe section for Cantonese- style Microwave-Steamed Halibut with Scallions and GingerRoasted Ratatouille with Zucchini, Eggplant, and Cherry Tomatoes (Great for leftovers)Roasted Brussels Sprouts Herbal Brown Rice For information on the newly formed HSPH Pyramid, go to the News Section. Enjoy! Nina</blip:puredescription>
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      <description>Let&amp;#8217;s face it. When it comes to dinner, we want it all:*Easy,*Delicious *Healthy I&amp;#8217;m no different even though I&amp;#8217;m a cookbook author with 10 books to my credit. Making dinner every night can be a drag. Dr. Lillian Cheung, a nutritionist from the Harvard School of Public Health, loves to cook and she knows what&amp;#8217;s good for you. Lillian and I went to a Farmer&amp;#8217;s Market and were inspired. Using the HSPH newly -designed Food Pyramid (You can actually understand it!) Lillian and I give different ideas for a great autumn menu: Go to the Recipe section for Cantonese- style Microwave-Steamed Halibut with Scallions and GingerRoasted Ratatouille with Zucchini, Eggplant, and Cherry Tomatoes (Great for leftovers)Roasted Brussels Sprouts Herbal Brown Rice For information on the newly formed HSPH Pyramid, go to the News Section. Enjoy! Nina</description>
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      <title>Claudia Roden Makes Fattoush</title>
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      <blip:puredescription>My lovely and esteemed friend, Claudia Roden, is a legendary expert on Middle Eastern cooking. Her family hails from Egypt, but Claudia studied in Paris. She regularly travels the world for research on her numerous books, including her award-winning masterpiece &amp;#8220;The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day&amp;#8221;. Claudia and I have both been privileged to work with the brilliant Knopf editor, Judith Jones. New Yorker correspondent Jane Kramer profiled Claudia and her fascinating background in the 2007 Food issue. She will be a featured speaker at The New Yorker Festival on October 5th. Enjoy this delicious and easy Middle Eastern salad. Nina</blip:puredescription>
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      <description>My lovely and esteemed friend, Claudia Roden, is a legendary expert on Middle Eastern cooking. Her family hails from Egypt, but Claudia studied in Paris. She regularly travels the world for research on her numerous books, including her award-winning masterpiece &amp;#8220;The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day&amp;#8221;. Claudia and I have both been privileged to work with the brilliant Knopf editor, Judith Jones. New Yorker correspondent Jane Kramer profiled Claudia and her fascinating background in the 2007 Food issue. She will be a featured speaker at The New Yorker Festival on October 5th. Enjoy this delicious and easy Middle Eastern salad. Nina</description>
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      <blip:puredescription>For an herb with an unsexy name, borage has some pretty appealing qualities, according to our resident herb expert, Margi Flint. It has long been associated with helping to restore courage and reduce anxiety. Plus recent research has shown that the seeds are one of the richest sources of GLA (Gamma Linolenic Acid) an essential fatty acid (EFA) in the omega-6 family. EFAs , by the way, are necessary for normal brain function, bone health, and stimulation of skin and hair growth. You can buy borage oil supplements at health food stores and supermarkets. Borage oil, BTW, is twice as potent as primrose oil. The star-shaped flower are lovely as garnishes in salads and the leaves can be mashed and used as a poultice for eczema and other skin rashes. I take two capsules of borage oil religiously every day. For courage, anxiety and smooth skin, remember borage. Nina Simonds</blip:puredescription>
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      <blip:puredescription>I&amp;apos;m a sucker for great looking vegetables and reasonable prices, so naturally I was drawn to the Food Project stand at my local farmer&amp;#8217;s market. There, I talked with J. Harrison (Director of Agriculture, North Shore) and some of the kids working the stand, and they told me all about the Food Project: They sell their produce at stands in the Inner City and donate it to shelters, bringing good food to people who can&amp;apos;t afford it. They had such passion in their voices, especially J, and if you go on their website, the www.thefoodproject.org you will see what a remarkable organization it is. The Food Project has become an inspiration for similar programs all over the U.S &amp;#183; Eat fresh, local food (organic if possible)&amp;#183; Support your local farmer&amp;#8217;s markets Nina</blip:puredescription>
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      <description>I&amp;apos;m a sucker for great looking vegetables and reasonable prices, so naturally I was drawn to the Food Project stand at my local farmer&amp;#8217;s market. There, I talked with J. Harrison (Director of Agriculture, North Shore) and some of the kids working the stand, and they told me all about the Food Project: They sell their produce at stands in the Inner City and donate it to shelters, bringing good food to people who can&amp;apos;t afford it. They had such passion in their voices, especially J, and if you go on their website, the www.thefoodproject.org you will see what a remarkable organization it is. The Food Project has become an inspiration for similar programs all over the U.S &amp;#183; Eat fresh, local food (organic if possible)&amp;#183; Support your local farmer&amp;#8217;s markets Nina</description>
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      <blip:puredescription>We are entering that wonderful part of summer in New England when farmstands, home gardens, and farmer&amp;apos;s markets are overflowing with ripevegetables and fruits! If I had to choose the ultimate wine to accompany allthese great homegrown flavors, it would have to be a Rose. How about a salad of heirloom tomatoes, fresh basil, and buffalomozzarella....Or some corn that was just picked the same day....Orsummer squash and zucchini on the grill? And let&amp;apos;s not forget the berryfamilies and fuzzy peaches, possibly as a side dish to a Sunday brunch? Now rose wines are originating from every wine-growingregion in the world, and they are being made with a wide variety of redgrapes. A few years back you would have never encountered a Chilean SyrahRose or a South African Cabernet Sauvignon Rose. So, celebrate the bounty of our local farmers along with a cheery selectionof refreshing rose wines. Cheers, Howie Rubin, Bauer Wines, Boston, Mass</blip:puredescription>
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      <description>We are entering that wonderful part of summer in New England when farmstands, home gardens, and farmer&amp;apos;s markets are overflowing with ripevegetables and fruits! If I had to choose the ultimate wine to accompany allthese great homegrown flavors, it would have to be a Rose. How about a salad of heirloom tomatoes, fresh basil, and buffalomozzarella....Or some corn that was just picked the same day....Orsummer squash and zucchini on the grill? And let&amp;apos;s not forget the berryfamilies and fuzzy peaches, possibly as a side dish to a Sunday brunch? Now rose wines are originating from every wine-growingregion in the world, and they are being made with a wide variety of redgrapes. A few years back you would have never encountered a Chilean SyrahRose or a South African Cabernet Sauvignon Rose. So, celebrate the bounty of our local farmers along with a cheery selectionof refreshing rose wines. Cheers, Howie Rubin, Bauer Wines, Boston, Mass</description>
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      <blip:puredescription>I first discovered &amp;#8220;Made in China, the stunning Chinese restaurant at the Grand Hyatt in Beijin,g when it first opened in 2004. It&amp;#8217;s STILL one of the BEST restaurants in China.. It&amp;#8217;s four open kitchen areas captivate diners!! You can watch your Peking Duck bake to a lustrous golden brown in a massive, brick wood-burning oven. At a neighboring station, foods are tossed in woks over roaring fires and nearby a group of white-jacketed chefs roll out paper-thin dumpling skins and cook freshly made noodles. Surrounding walls are lined top-to-bottom with shelves full of wooden moon cake molds, tea pots, woks, clay pots, and an eclectic assortment of kitchen objects all &amp;#8220;made in China&amp;#8221;, underlining the restaurant&amp;#8217;s theme. It is one of the MOST STUNNING restaurants anywhere!! It&amp;#8217;s also pretty neat in a country where customers are usually barred from seeing ANY Chinese restaurant kitchen. The ingenious d&amp;#233;cor is the creation of Super Potato, an innovative design firm that has established an international reputation. The menu stresses classic Chinese dishes with an emphasis on northern regional cooking. Peking Duck skin is memorably crisp; pot stickers have a dramatic crusty top hat; and dumplings are generously stuffed with beef and leeks. A &amp;#8220;must have&amp;#8221; dish is the &amp;#8220;tonghao&amp;#8221; vegetables (edible chrysanthemum greens) which are tossed with chopped garlic and clear rice vinegar. The details are: Beijing Grand Hyatt, 1 East Chang An Avenue, (86 10 8518 1234) Another Insider Beijing Dining TipFor carnivores, who long to nosh on mouth-watering kebabs of tender lamb and rustic breads, seek out the Xinjiang Provincial Restaurant located at Beijing&amp;#8217;s Xinjiang Municipal offices. On your way out, you can pick up some of the famous Hami melons, grapes and other seasonal fruits at bargain prices. They are all flown in daily from Urumqi, Xinjiang&amp;#8217;s capital city, along with sides of fresh lamb. Xinjiang Fanzhuang, #7 Sanlihe, Haidian district 86- 10 8836 5363, 6835 1820.</blip:puredescription>
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      <description>I first discovered &amp;#8220;Made in China, the stunning Chinese restaurant at the Grand Hyatt in Beijin,g when it first opened in 2004. It&amp;#8217;s STILL one of the BEST restaurants in China.. It&amp;#8217;s four open kitchen areas captivate diners!! You can watch your Peking Duck bake to a lustrous golden brown in a massive, brick wood-burning oven. At a neighboring station, foods are tossed in woks over roaring fires and nearby a group of white-jacketed chefs roll out paper-thin dumpling skins and cook freshly made noodles. Surrounding walls are lined top-to-bottom with shelves full of wooden moon cake molds, tea pots, woks, clay pots, and an eclectic assortment of kitchen objects all &amp;#8220;made in China&amp;#8221;, underlining the restaurant&amp;#8217;s theme. It is one of the MOST STUNNING restaurants anywhere!! It&amp;#8217;s also pretty neat in a country where customers are usually barred from seeing ANY Chinese restaurant kitchen. The ingenious d&amp;#233;cor is the creation of Super Potato, an innovative design firm that has established an international reputation. The menu stresses classic Chinese dishes with an emphasis on northern regional cooking. Peking Duck skin is memorably crisp; pot stickers have a dramatic crusty top hat; and dumplings are generously stuffed with beef and leeks. A &amp;#8220;must have&amp;#8221; dish is the &amp;#8220;tonghao&amp;#8221; vegetables (edible chrysanthemum greens) which are tossed with chopped garlic and clear rice vinegar. The details are: Beijing Grand Hyatt, 1 East Chang An Avenue, (86 10 8518 1234) Another Insider Beijing Dining TipFor carnivores, who long to nosh on mouth-watering kebabs of tender lamb and rustic breads, seek out the Xinjiang Provincial Restaurant located at Beijing&amp;#8217;s Xinjiang Municipal offices. On your way out, you can pick up some of the famous Hami melons, grapes and other seasonal fruits at bargain prices. They are all flown in daily from Urumqi, Xinjiang&amp;#8217;s capital city, along with sides of fresh lamb. Xinjiang Fanzhuang, #7 Sanlihe, Haidian district 86- 10 8836 5363, 6835 1820.</description>
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      <blip:puredescription>It was so much fun to taste great ros&amp;#233;s wines and learn about them from Wine Authority Howie Rubin, of Bauer Wines. Howie is a familiar face and voice to Bostonians: He has been writing and lecturing about wine for years on WFNX, WBCN, local TV stations, as well as at clubs and gatherings. Howie will be dispensing wine information regularly on Spices of Life. We welcome your comments and questions!. Here&amp;#8217;s Howie&amp;#8217;s knowledgeable take on roses&amp;#8230;. Enjoy!Nina Howie&amp;#8217;s Rap on Ros&amp;#233;sI&amp;apos;m not ashamed to admit that I&amp;apos;ve always enjoyed the subtle qualities of a good ros&amp;#233; wine, dating back to since the late 1970&amp;apos;s, when we were pouring ros&amp;#233; by the glass at the London Wine Bar in San Francisco. It is with mixed feelings that I witness this prolific rise in ros&amp;#233;&amp;apos;s popularity over the last five years. On one hand, I&amp;apos;m glad that there is now a new wave of ros&amp;#233; -wine lovers, but on the other hand, fashionable trends like this (goodbye Merlot, hello Pinot Noir) often leads to overproduction and the watering down of a particular style of wine. But in the meantime, let&amp;#8217;s ride the ros&amp;#233; wave, as sales of the pink are up about 53% in the United States, and a statistic that I find mind-boggling though, is that ros&amp;#233; sales have surpassed white wine sales in France. That&amp;#8217;s a statistic I find mind-boggling. Now, there&amp;apos;s an awful lot of great white French wine to be had, so this means ros&amp;#233; must be here to stay. We are now seeing ros&amp;#233;&amp;apos;s from every red-wine growing region in the world, ranging from South African Pinotage Ros&amp;#233;, to Spanish Garnacha Ros&amp;#233;, to Sardinian Cannanau Ros&amp;#233;, to Oregon Pinot Noir Ros&amp;#233;. The list is both endless and exciting at the same time, and now is the time of year to be enjoying a nice chilled glass of the pink stuff! Some people avoid ros&amp;#233; because they still associate it with the sticky sweet Mateus Ros&amp;#233; or the white zinfandels of the 80&amp;apos;s. &amp;#8230;.but that&amp;apos;s as antiquated a notion as equating Chianti with a fizzy red wine in a wicker bottle. Ros&amp;#233; producers could do themselves a service by denoting the level of sweetness on either their front or back labels. The joy of a good ros&amp;#233; is its ability to go with everything on the table or go with nothing at all. There is no better aperitif than a nice chilled glass of ros&amp;#233; at the end of a hot summer day. Its refreshing qualities pair well with Summer salads, fresh fruit, or just about anything coming out of the ground during the summer. Don&amp;apos;t even get me started on the ros&amp;#233; and heirloom tomato marriage! So, if you&amp;apos;re heading to the beach or out on a picnic, be sure to pack something colorful and easy to drink: Ros&amp;#233;. Prices do vary depending on the region and producer, and if you fell like shelling out a few bucks on a stellar ros&amp;#233;, you will be greatly rewarded. Cheers, Howie Rubin, Bauer Wines</blip:puredescription>
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      <description>It was so much fun to taste great ros&amp;#233;s wines and learn about them from Wine Authority Howie Rubin, of Bauer Wines. Howie is a familiar face and voice to Bostonians: He has been writing and lecturing about wine for years on WFNX, WBCN, local TV stations, as well as at clubs and gatherings. Howie will be dispensing wine information regularly on Spices of Life. We welcome your comments and questions!. Here&amp;#8217;s Howie&amp;#8217;s knowledgeable take on roses&amp;#8230;. Enjoy!Nina Howie&amp;#8217;s Rap on Ros&amp;#233;sI&amp;apos;m not ashamed to admit that I&amp;apos;ve always enjoyed the subtle qualities of a good ros&amp;#233; wine, dating back to since the late 1970&amp;apos;s, when we were pouring ros&amp;#233; by the glass at the London Wine Bar in San Francisco. It is with mixed feelings that I witness this prolific rise in ros&amp;#233;&amp;apos;s popularity over the last five years. On one hand, I&amp;apos;m glad that there is now a new wave of ros&amp;#233; -wine lovers, but on the other hand, fashionable trends like this (goodbye Merlot, hello Pinot Noir) often leads to overproduction and the watering down of a particular style of wine. But in the meantime, let&amp;#8217;s ride the ros&amp;#233; wave, as sales of the pink are up about 53% in the United States, and a statistic that I find mind-boggling though, is that ros&amp;#233; sales have surpassed white wine sales in France. That&amp;#8217;s a statistic I find mind-boggling. Now, there&amp;apos;s an awful lot of great white French wine to be had, so this means ros&amp;#233; must be here to stay. We are now seeing ros&amp;#233;&amp;apos;s from every red-wine growing region in the world, ranging from South African Pinotage Ros&amp;#233;, to Spanish Garnacha Ros&amp;#233;, to Sardinian Cannanau Ros&amp;#233;, to Oregon Pinot Noir Ros&amp;#233;. The list is both endless and exciting at the same time, and now is the time of year to be enjoying a nice chilled glass of the pink stuff! Some people avoid ros&amp;#233; because they still associate it with the sticky sweet Mateus Ros&amp;#233; or the white zinfandels of the 80&amp;apos;s. &amp;#8230;.but that&amp;apos;s as antiquated a notion as equating Chianti with a fizzy red wine in a wicker bottle. Ros&amp;#233; producers could do themselves a service by denoting the level of sweetness on either their front or back labels. The joy of a good ros&amp;#233; is its ability to go with everything on the table or go with nothing at all. There is no better aperitif than a nice chilled glass of ros&amp;#233; at the end of a hot summer day. Its refreshing qualities pair well with Summer salads, fresh fruit, or just about anything coming out of the ground during the summer. Don&amp;apos;t even get me started on the ros&amp;#233; and heirloom tomato marriage! So, if you&amp;apos;re heading to the beach or out on a picnic, be sure to pack something colorful and easy to drink: Ros&amp;#233;. Prices do vary depending on the region and producer, and if you fell like shelling out a few bucks on a stellar ros&amp;#233;, you will be greatly rewarded. Cheers, Howie Rubin, Bauer Wines</description>
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      <category>Food &amp; Drink</category>
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      <blip:puredescription>With its lush gardens and quaint canals, Suzhou has always been considereda Must-see?city in China. Despite the building boom all over China, Suzhouretains its old-world charm. The gardens may be packed with tourists, butmany still have tranquil corners and they have been beautifully restored.The newly-rebuilt Suzhou Museum, designed by I.M Peihttp://www.szmuseum.com/szbwgen/html/xw/2006/0930/157.html is also atreasure. Make sure you visit the lovely gift shop which is managed byRoberta and Gee Pei, niece and nephew of I.M. Pei, the renowned architect. The highlight of our trip (besides the canal ride) was our stay at thebeautiful Ping Jiang Hotel. www.the-silk-road.com/hotel/pingjianghotel/index.html Insist on talking to themanager, who can help organize your entire visit! Don and I were given aroom with a magnificent Chinese bed and our friend, Mary, had a spaciousroom overlooking an enchanting courtyard. Friends introduced us to Robertaand Gee Pei and they were kind enough to take use to their favoriterestaurant ?(and also a favorite of their uncle&amp;apos;s, I.M.) Wu Men Ren Jia.It&amp;apos;s located within walking distance of the Museum, Lion Rock Garden andthe Garden of the Humble Administrator. The cuisine is &amp;quot;pure&amp;quot; Suzhou andit is in a sprawling, old -style Suzhou courtyard house. Our favorite dishwas the stir-fried river shrimp- so fresh and simple.Suzhou is a lovely reprieve from the hustle and bustle of Shanghai, and youcan do it all in 2 days!! More from China coming up! Nina</blip:puredescription>
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      <description>With its lush gardens and quaint canals, Suzhou has always been considereda Must-see?city in China. Despite the building boom all over China, Suzhouretains its old-world charm. The gardens may be packed with tourists, butmany still have tranquil corners and they have been beautifully restored.The newly-rebuilt Suzhou Museum, designed by I.M Peihttp://www.szmuseum.com/szbwgen/html/xw/2006/0930/157.html is also atreasure. Make sure you visit the lovely gift shop which is managed byRoberta and Gee Pei, niece and nephew of I.M. Pei, the renowned architect. The highlight of our trip (besides the canal ride) was our stay at thebeautiful Ping Jiang Hotel. www.the-silk-road.com/hotel/pingjianghotel/index.html Insist on talking to themanager, who can help organize your entire visit! Don and I were given aroom with a magnificent Chinese bed and our friend, Mary, had a spaciousroom overlooking an enchanting courtyard. Friends introduced us to Robertaand Gee Pei and they were kind enough to take use to their favoriterestaurant ?(and also a favorite of their uncle&amp;apos;s, I.M.) Wu Men Ren Jia.It&amp;apos;s located within walking distance of the Museum, Lion Rock Garden andthe Garden of the Humble Administrator. The cuisine is &amp;quot;pure&amp;quot; Suzhou andit is in a sprawling, old -style Suzhou courtyard house. Our favorite dishwas the stir-fried river shrimp- so fresh and simple.Suzhou is a lovely reprieve from the hustle and bustle of Shanghai, and youcan do it all in 2 days!! More from China coming up! Nina</description>
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      <blip:puredescription>When I went to Asia, my Cantonese chef/teachers introduced me to whole, new style of pickle-making and it&amp;#8217;s so easy!! Any home cook can do it. As you can see from this Quick Bite, you simply mix equal parts vinegar and sugar with a little bit of smashed ginger. You add the vegetable(s) and let them marinate a few hours and you have a tasty, crisp pickle. I like to heat up the mixture to dissolve the sugar and speed up the process a little, but this step can be omitted.My Dad, who became an AVID cook a number of years ago, REALLY loves to make this pickle with cucumber slices. He makes it all the time. He&amp;#8217;s 88 and is still cooking away so I tell people, if he can do it, anyone can!! Stay tuned for these upcoming videos: --My visit to Suzhou, the lovely city near Shanghai which is known as the Venice of China--My favorite restaurant in China and some of its specialties (Hint: It&amp;#8217;s in Beijing!) --More Vegetable Quick Bites --A personal tour of my FAVORITE DIM SUM Restaurant in London Great Tips on BARGAIN Summer Wines with Howie Rubin, from Bauer Wines Nina</blip:puredescription>
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      <blip:puredescription>Visiting China is ALWAYS EXCITING to me BUT NEVER more than now &amp;#8211;just before the Olympics (which has heightened the buzz). This trip, even after 37 years of travel and NUMEROUS visits, was AMAZING!! Here&amp;#8217;s the first in a series of videos that I taped while in China. In Shanghai, we stayed at the brand new Hyatt on the Bund, a hotel that is located in the HEART of the ACTION shanghai.bund.hyatt.com. In the second floor Aroma restaurant, Mary Risley, owner of Tante Marie cooking school www.tantemarie.com , who is a dear friend and was with me on the trip, discovered a wonderful breakfast specialty that I had never tasted. It&amp;#8217;s called a SHANGHAI GOLDEN PANCAKE and it&amp;#8217;s so easy and delicious that I wanted to introduce people to it. Dieter Lengauer, the Executive chef, who you&amp;#8217;ll meet in the video, had the clever idea to go out and explore some of the street foods of Shanghai so that they could create them back at the hotel. They saw these pancakes and hired one of the ladies (They call them &amp;#8220;ai&amp;#8221; in Chinese or Aunty.) Her name is Mary and she was lovely!! (Also a great cook!) Mary was also captivated by the dish and she made a special point of asking the chef (who shared her name) to teach her how to make it. Then, as soon as she got home, she tested the recipe, so thanks to Mary for her hard work. In the traditional dish, the Chinese use a fried cruller, but Mary tried substituting foccacia and really liked the result. Try it!! It&amp;#8217;s REALLY GOOD!!! Enjoy!! Nina</blip:puredescription>
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      <description>Visiting China is ALWAYS EXCITING to me BUT NEVER more than now &amp;#8211;just before the Olympics (which has heightened the buzz). This trip, even after 37 years of travel and NUMEROUS visits, was AMAZING!! Here&amp;#8217;s the first in a series of videos that I taped while in China. In Shanghai, we stayed at the brand new Hyatt on the Bund, a hotel that is located in the HEART of the ACTION shanghai.bund.hyatt.com. In the second floor Aroma restaurant, Mary Risley, owner of Tante Marie cooking school www.tantemarie.com , who is a dear friend and was with me on the trip, discovered a wonderful breakfast specialty that I had never tasted. It&amp;#8217;s called a SHANGHAI GOLDEN PANCAKE and it&amp;#8217;s so easy and delicious that I wanted to introduce people to it. Dieter Lengauer, the Executive chef, who you&amp;#8217;ll meet in the video, had the clever idea to go out and explore some of the street foods of Shanghai so that they could create them back at the hotel. They saw these pancakes and hired one of the ladies (They call them &amp;#8220;ai&amp;#8221; in Chinese or Aunty.) Her name is Mary and she was lovely!! (Also a great cook!) Mary was also captivated by the dish and she made a special point of asking the chef (who shared her name) to teach her how to make it. Then, as soon as she got home, she tested the recipe, so thanks to Mary for her hard work. In the traditional dish, the Chinese use a fried cruller, but Mary tried substituting foccacia and really liked the result. Try it!! It&amp;#8217;s REALLY GOOD!!! Enjoy!! Nina</description>
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      <blip:puredescription>What does SUNNY London, a Chinese artist/ designer, and the world-famous Chelsea Garden Show have to do with this week&amp;#8217;s EASY vegetable recipe?? Let me explain&amp;#8230;As you may remember, I was JUST in China 2 1/2 weeks ago (YIKES!!) traveling and researching several articles, BUT I missed meeting Shao Fan, an internationally recognized designer who had gone to London to build the FIRST-EVER Chinese garden for the show. (I am writing about him for an article in the NY Times.) SO I followed him to London for an interview and it was there, in the garden (video to come later) that I was inspired to do a simple Stir-Fried Broccolini for this week&amp;#8217;s &amp;#8220;Quick Bite&amp;#8221; to launch our upcoming video&amp;#8217;s on my trip to China. Next week, we offer a NEAT video and an introduction to a &amp;#8220;Shanghai Golden Pancake&amp;#8221;, a WONDERFUL, new snack that I had never tasted before!!! Just wait until you see it! In the meantime, enjoy this stir-fry, one of my &amp;#8220;staple&amp;#8221; recipes that I make for my family and serve with grilled or pan-fried seafood or meat with some steamed rice, couscous, quinoa, etc. I like to use different vegetables (same recipe) depending on the season and then add leftovers to soups, stews, or reheat quickly in my microwave for 1.5 minutes. Enjoy!! Nina</blip:puredescription>
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      <description>What does SUNNY London, a Chinese artist/ designer, and the world-famous Chelsea Garden Show have to do with this week&amp;#8217;s EASY vegetable recipe?? Let me explain&amp;#8230;As you may remember, I was JUST in China 2 1/2 weeks ago (YIKES!!) traveling and researching several articles, BUT I missed meeting Shao Fan, an internationally recognized designer who had gone to London to build the FIRST-EVER Chinese garden for the show. (I am writing about him for an article in the NY Times.) SO I followed him to London for an interview and it was there, in the garden (video to come later) that I was inspired to do a simple Stir-Fried Broccolini for this week&amp;#8217;s &amp;#8220;Quick Bite&amp;#8221; to launch our upcoming video&amp;#8217;s on my trip to China. Next week, we offer a NEAT video and an introduction to a &amp;#8220;Shanghai Golden Pancake&amp;#8221;, a WONDERFUL, new snack that I had never tasted before!!! Just wait until you see it! In the meantime, enjoy this stir-fry, one of my &amp;#8220;staple&amp;#8221; recipes that I make for my family and serve with grilled or pan-fried seafood or meat with some steamed rice, couscous, quinoa, etc. I like to use different vegetables (same recipe) depending on the season and then add leftovers to soups, stews, or reheat quickly in my microwave for 1.5 minutes. Enjoy!! Nina</description>
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      <blip:puredescription>What does SUNNY London, a Chinese artist/ designer, and the world-famous Chelsea Garden Show have to do with this week&amp;#8217;s EASY vegetable recipe?? Let me explain&amp;#8230;As you may remember, I was JUST in China 2 &amp;#8719; weeks ago (YIKES!!) traveling and researching several articles, BUT I missed meeting Shao Fan, an internationally recognized designer who had gone to London to build the FIRST-EVER Chinese garden for the show. (I am writing about him for an article in the NY Times.) SO I followed him to London for an interview and it was there, in the garden (video to come later) that I was inspired to do a simple Stir-Fried Broccolini for this week&amp;#8217;s &amp;#8220;Quick Bite&amp;#8221; to launch our upcoming video&amp;#8217;s on my trip to China. Next week, we offer a NEAT video and an introduction to a &amp;#8220;Shanghai Golden Pancake&amp;#8221;, a WONDERFUL, new snack that I had never tasted before!!! Just wait until you see it! In the meantime, enjoy this stir-fry, one of my &amp;#8220;staple&amp;#8221; recipes that I make for my family and serve with grilled or pan-fried seafood or meat with some steamed rice, couscous, quinoa, etc. I like to use different vegetables (same recipe) depending on the season and then add leftovers to soups, stews, or reheat quickly in my microwave for 1.5 minutes. Enjoy!! Nina</blip:puredescription>
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      <description>What does SUNNY London, a Chinese artist/ designer, and the world-famous Chelsea Garden Show have to do with this week&amp;#8217;s EASY vegetable recipe?? Let me explain&amp;#8230;As you may remember, I was JUST in China 2 &amp;#8719; weeks ago (YIKES!!) traveling and researching several articles, BUT I missed meeting Shao Fan, an internationally recognized designer who had gone to London to build the FIRST-EVER Chinese garden for the show. (I am writing about him for an article in the NY Times.) SO I followed him to London for an interview and it was there, in the garden (video to come later) that I was inspired to do a simple Stir-Fried Broccolini for this week&amp;#8217;s &amp;#8220;Quick Bite&amp;#8221; to launch our upcoming video&amp;#8217;s on my trip to China. Next week, we offer a NEAT video and an introduction to a &amp;#8220;Shanghai Golden Pancake&amp;#8221;, a WONDERFUL, new snack that I had never tasted before!!! Just wait until you see it! In the meantime, enjoy this stir-fry, one of my &amp;#8220;staple&amp;#8221; recipes that I make for my family and serve with grilled or pan-fried seafood or meat with some steamed rice, couscous, quinoa, etc. I like to use different vegetables (same recipe) depending on the season and then add leftovers to soups, stews, or reheat quickly in my microwave for 1.5 minutes. Enjoy!! Nina</description>
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      <blip:puredescription>&amp;#8220;Easy Veggie Dishes&amp;#8221; is the theme of our new &amp;#8220;Quick Bite&amp;#8221; series Lets&amp;#8217; face it, we ALL could use more delicious, easy veggie dishes. I just came back from China and walking around the streets to markets and Chinese &amp;#8220;fast food&amp;#8221; stalls, I was inspired to throw what&amp;#8217;s fresh from the market into a HOT wok, with a few seasonings (ALWAYS chopped garlic), salt or soy sauce, maybe some hot chiles and serve it hot and fast. But then you could do something like we show in this video&amp;#8230;. I like to serve these beans warm or at room temperature. They&amp;#8217;re also a nice bed for a layered salad with other vegetables like roasted red peppers, and left-over cooked meat or seafood. I use a simple sesame vinaigrette for a dressing. (The recipe is in a number of my books including &amp;#8220;Spices of Life, &amp;#8220;Spoonful of Ginger&amp;#8221;, and &amp;#8220;Asian Noodles&amp;#8221;. Green beans make me nostalgic because they remind me of the greens beans my Mom used to make on Thanksgiving. She used to pan-fry them with some onions in a pan, using a combination of water and soy sauce. She first covered them with a lid until they were crisp-tender, then uncovered the pan and reduced the juice to a glaze. I still love them- hot or cold. Enjoy! More Quick Bites and highlights from my trip to China- coming up!! Nina BTW, if any of you remember Hailey Hao from previous videos, Hailey is in Sichuan getting married. BTW, Sichuan province is where they had the BIG earthquake in China, but I am THRILLED to say, she is okay and not affected- even though her parents live about 5 hours away.</blip:puredescription>
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      <blip:puredescription>Before Jennifer 8. Lee wrote her intriguing new book, &amp;#8220;The Fortune Cookie Chronicles&amp;#8221;, everyone thought that Chinese fortune cookies were invented by an Italian in San Francisco. Not so! And you will have to read her book to discover their TRUE origin. Jennifer, as I discovered over lunch at one of my favorite new restaurants in Boston (Watch the video to see where I EAT MY DUMPLINGS ) is funny and smart. PLUS like me, she is obsessed with finding GREAT Chinese food. Okay they may not be AUTHENTIC Chinese, but they can be fun- especially if you add &amp;#8220;in bed&amp;#8221; at the end of your fortune. May you live a long, healthy, and happy life!! (in bed and out) Nina</blip:puredescription>
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      <blip:puredescription>Welcome back to the Fancy Food Show 2008, this time with the most INCREDIBLE cheeses you&amp;apos;ve ever seen or tasted! Paula Lambert is a CHEESE ICON (think Marilyn Monroe of the Mozzarella industry) who, in 1982, after living in Italy, she craved her freshly-made buffalo mozzarella. What did she do? She decided to make her own! And so armed with fierce determination, Southern charm, and a love of Italian cheese, she founded the Mozzarella Company (http://www.mozzco.com/) to bring gourmet cheeses to the American public. The rest, as we say, is history&amp;#8230; From her trademark fresh mozzarella to her goats&amp;apos; milk cheeses, (even a dessert cheese!!), everything I tasted was MEMORABLE!! Watch the video to find out more about this amazing woman and her award-winning creations. Also, check out the recipe section for a few of Paula&amp;apos;s favorite cheese pairings and a quick and delicious recipe for Chicken with Fresh Mozzarella! Bellissimo! Nina</blip:puredescription>
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      <description>Welcome back to the Fancy Food Show 2008, this time with the most INCREDIBLE cheeses you&amp;apos;ve ever seen or tasted! Paula Lambert is a CHEESE ICON (think Marilyn Monroe of the Mozzarella industry) who, in 1982, after living in Italy, she craved her freshly-made buffalo mozzarella. What did she do? She decided to make her own! And so armed with fierce determination, Southern charm, and a love of Italian cheese, she founded the Mozzarella Company (http://www.mozzco.com/) to bring gourmet cheeses to the American public. The rest, as we say, is history&amp;#8230; From her trademark fresh mozzarella to her goats&amp;apos; milk cheeses, (even a dessert cheese!!), everything I tasted was MEMORABLE!! Watch the video to find out more about this amazing woman and her award-winning creations. Also, check out the recipe section for a few of Paula&amp;apos;s favorite cheese pairings and a quick and delicious recipe for Chicken with Fresh Mozzarella! Bellissimo! Nina</description>
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      <blip:puredescription>Want to be a &amp;quot;fly on the wall&amp;quot; at this year&amp;apos;s Fancy Food Show, an event that features over FIFTY THOUSAND of the NEWEST, HOTTEST (pardon the expression) GOURMET food?? That&amp;#8217;s what I did with my Nokia N93 Digital camera/telephone in San Diego a few months ago. But rather than put everyone through the TORTURE of visiting MANY food stalls and sampling everything from Indian food to stone-pressed chocolate, I selected my &amp;#8220;BEST OF SHOW&amp;#8221; for this and other upcoming videos. Their new &amp;#8220;flavored salts&amp;#8221; were my number one choice for some of the most innovative &amp;#8220;fancy&amp;#8221; foods I saw there... Meet Mark Zoske and Naomi Novotny, who are obsessed, with salt- and not just with each other (they&amp;apos;re engaged!!) &amp;#8211;and they are creating some of the neatest salts- in addition to importing them from all the world. They&amp;apos;re the founder and vice president of Salt Works (http://www.saltworks.com/), From Vintage Merlot to Green Chile, their high-quality salts are chock-full of delicious flavors and culinary creativity (it took them YEARS to figure out how to infuse salt with the full flavor of Merlot!). Check out the video and all their other amazing flavors!Salt often takes a bad rap for raising blood pressure, but a little salt is absolutely necessary for the body to function. In fact, according to the American Dietetic Association (http://www.eatright.org/), the body needs at least 500mg of salt per day in order for all your muscles (including your heart) to work properly. So I say, if you need salt, it might was well be good salt, right?!</blip:puredescription>
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      <description>Want to be a &amp;quot;fly on the wall&amp;quot; at this year&amp;apos;s Fancy Food Show, an event that features over FIFTY THOUSAND of the NEWEST, HOTTEST (pardon the expression) GOURMET food?? That&amp;#8217;s what I did with my Nokia N93 Digital camera/telephone in San Diego a few months ago. But rather than put everyone through the TORTURE of visiting MANY food stalls and sampling everything from Indian food to stone-pressed chocolate, I selected my &amp;#8220;BEST OF SHOW&amp;#8221; for this and other upcoming videos. Their new &amp;#8220;flavored salts&amp;#8221; were my number one choice for some of the most innovative &amp;#8220;fancy&amp;#8221; foods I saw there... Meet Mark Zoske and Naomi Novotny, who are obsessed, with salt- and not just with each other (they&amp;apos;re engaged!!) &amp;#8211;and they are creating some of the neatest salts- in addition to importing them from all the world. They&amp;apos;re the founder and vice president of Salt Works (http://www.saltworks.com/), From Vintage Merlot to Green Chile, their high-quality salts are chock-full of delicious flavors and culinary creativity (it took them YEARS to figure out how to infuse salt with the full flavor of Merlot!). Check out the video and all their other amazing flavors!Salt often takes a bad rap for raising blood pressure, but a little salt is absolutely necessary for the body to function. In fact, according to the American Dietetic Association (http://www.eatright.org/), the body needs at least 500mg of salt per day in order for all your muscles (including your heart) to work properly. So I say, if you need salt, it might was well be good salt, right?!</description>
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      <blip:puredescription>Want to tour a chocolate factory where you are surrounded by fountains overflowing with dark and milk chocolate?? Then you MUST watch the video of my recent visit to my favorite chocolate company: Harbor Sweets!! I remember the first time I read about Harbor Sweets. It was in a BIG article in &amp;#8220;Gourmet Magazine&amp;#8221;. Little did I know that it was 5 minutes from my house and EVERY TIME, you go into the store for a visit or to pick up an order, they offer you one of their SCRUMPTIOUS chocolates. My FAVORITES are &amp;#8220;Sweet Sloops&amp;#8221; (Stay tuned to see how they are made in an upcoming video.) It was really neat to go on a tour with the President Phyllis LeBlanc, who started working there as a college student 30 years ago and to see my wonderful, old friend Ben Strohecker, who is like Santa Claus to me because as he modestly told me, &amp;#8220;I started my own chocolate company in 1973, I wanted to create the &amp;quot;best piece of candy in the world&amp;quot;, regardless of cost.&amp;#8221; And they are PRETTY good!! Nina</blip:puredescription>
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      <description>Want to tour a chocolate factory where you are surrounded by fountains overflowing with dark and milk chocolate?? Then you MUST watch the video of my recent visit to my favorite chocolate company: Harbor Sweets!! I remember the first time I read about Harbor Sweets. It was in a BIG article in &amp;#8220;Gourmet Magazine&amp;#8221;. Little did I know that it was 5 minutes from my house and EVERY TIME, you go into the store for a visit or to pick up an order, they offer you one of their SCRUMPTIOUS chocolates. My FAVORITES are &amp;#8220;Sweet Sloops&amp;#8221; (Stay tuned to see how they are made in an upcoming video.) It was really neat to go on a tour with the President Phyllis LeBlanc, who started working there as a college student 30 years ago and to see my wonderful, old friend Ben Strohecker, who is like Santa Claus to me because as he modestly told me, &amp;#8220;I started my own chocolate company in 1973, I wanted to create the &amp;quot;best piece of candy in the world&amp;quot;, regardless of cost.&amp;#8221; And they are PRETTY good!! Nina</description>
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      <blip:puredescription>Have you noticed the AMAZING selection of mushrooms in the produce section of your local supermarket?? Forget the button mushrooms and check out the portobello&amp;#8217;s, cremiini, shiitake and &amp;#8220;dance for joy&amp;#8221; maitakes. And they are especially memorable seasoned with garlic and a little soy and added to stir-fries, soups, stews, and to season noodles or rice. But the other remarkable thing about certain types of Chinese mushrooms is their proven health-giving benefits So Watch the Video and see the additional benefits mushrooms bring to the table. BTW, don&amp;#8217;t worry about slurping your noodles&amp;#8230;. Japanese chefs consider it a sign of appreciation that you are enjoying the dish!!</blip:puredescription>
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      <description>Have you noticed the AMAZING selection of mushrooms in the produce section of your local supermarket?? Forget the button mushrooms and check out the portobello&amp;#8217;s, cremiini, shiitake and &amp;#8220;dance for joy&amp;#8221; maitakes. And they are especially memorable seasoned with garlic and a little soy and added to stir-fries, soups, stews, and to season noodles or rice. But the other remarkable thing about certain types of Chinese mushrooms is their proven health-giving benefits So Watch the Video and see the additional benefits mushrooms bring to the table. BTW, don&amp;#8217;t worry about slurping your noodles&amp;#8230;. Japanese chefs consider it a sign of appreciation that you are enjoying the dish!!</description>
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      <blip:puredescription>We know it&amp;#8217;s IMPORTANT to &amp;#8220;eat your broccoli&amp;#8221;, but do you know why??? And do you want to explore the world of Chinese cabbages? (as well as the rest of the family of cruciferous vegetables&amp;#8230;&amp;#8230;) Well, it&amp;#8217;s all here and MORE in this Qick-Bite. To top it off, if you go to the recipe section, you will find my recipe for Lion&amp;#8217;s Head, one of my FAVORITE dishes in the whole world, especially when there&amp;#8217;s a chill in the air and you need something soothing and sumptuous to warm you up. And it&amp;#8217;s even better reheated!!</blip:puredescription>
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      <description>We know it&amp;#8217;s IMPORTANT to &amp;#8220;eat your broccoli&amp;#8221;, but do you know why??? And do you want to explore the world of Chinese cabbages? (as well as the rest of the family of cruciferous vegetables&amp;#8230;&amp;#8230;) Well, it&amp;#8217;s all here and MORE in this Qick-Bite. To top it off, if you go to the recipe section, you will find my recipe for Lion&amp;#8217;s Head, one of my FAVORITE dishes in the whole world, especially when there&amp;#8217;s a chill in the air and you need something soothing and sumptuous to warm you up. And it&amp;#8217;s even better reheated!!</description>
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