Honestly, I don’t quite remember my life prior to my TBI. I can barely recall it. I can hardly imagine a time when I lived without problems and limitations. When I asked my mom, she explained that I used to live limitlessly, never thinking twice about trying something new, whether it be surfing, trying exotic food, and going on rollercoasters and ropes courses of terrifying heights. I loved to dance, sing, play the piano, draw, and play tennis without a care in the world. I was witty — my family used to call me a firecracker, because I was the queen of the one-liner. I have longed to return to this life, throughout my concussion and even now. This “normal,” my “normal,” seems so far away, a distant reality I can’t even define. I only know it was better. I had a
When cooking pasta, you’ve likely noticed some recipes call for Parmigiano-Reggiano while others call for Parmesan, but what really is the difference between these two tasty cheeses?
If a creamy, dreamy fettuccine Alfredo ingredient list specifies Parmigiano-Reggiano, is it OK to dump in a cup of shelf-stable, grated Parmesan from a plastic container? Will the dish’s final flavor be any different? With many of us spending more time in the kitchen than usual, rolling out our own pasta and pizzas to be topped with this Italian staple, TODAY Food turned to an expert to get some cheesy answers.
Chef Anthony Contrino, food stylist and host of TODAY digital series, “Saucy,”knows his Italian food — especially Parmigiano-Reggiano.
“Parmigiano-Reggiano is arguably one of the most famous cheeses in the world!” Contrino told TODAY. “True PR is produced in select provinces
Ever eaten out and thought: “I could do this at home”? Now is your chance to prove it. Since lockdown prevents us visiting restaurants, chefs are creating DIY culinary kits that let you replicate their dishes at home. All you need to do is add elbow grease, culinary flair, the odd ingredient and make a call on the level of Gordon Ramsay-esque expletives you’d like to season your dishes with. But what’s it like prepping your own restaurant food at home? We tested a number of kits to find out.
Koffee Pot, Manchester
Contents: Everything you need to make a US-style meaty pancake breakfast
This Manchester institution’s offering is less recipe kit than an immersive experience, given the breakfast-themed Spotify playlist, quiz and colouring sheet for kids. Frying the sausage patties, potato rostis, bacon and eggs and drizzling them with syrup
Canned food can seem much less enticing than fresh options, but during this new reality, many of us are rethinking our shopping habits. A new study published in JAMA Internal Medicine found that 75 percent of people surveyed said they had stockpiled food in response to COVID-19. And data compiled by Nielson found that sales of many shelf-stable items have skyrocketed in recent times.
In the new normal, when it’s best to scale back on grocery store runs, many of us are learning that it’s key to stock our pantries with food that will last and provide nutritional benefits like canned foods.
It’s only natural to wonder if there are any nutrition or health downsides to eating more food stuffed into an aluminum can. After all, aren’t we always being lectured about the importance of eating more whole, fresh food for optimal nutrition, well-being, and performance on the saddle