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In research for my culinary school's food science department, I learn that Olive Garden sells the most wine of any US restaurant. Wow.

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Sustainable Seafood Fridays: Striped Bass wito chorizo, black beans and tomato broth

5/18/12 2:57pm by Edible Times
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Until I entered culinary school, bass was a musical instrument, not food for consumption. But as it turns out, bass can create music for the ear and harmony on a plate.  Especially striped bass of the farmed or wild-caught kind.  And if (like me) you thought a fish like bass was just too fishy to enjoy, there's a trick.  Read more >

Mussels 'a la minute'

5/13/12 5:18pm by Edible Times
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In a professional kitchen, the French saying a la minute (pronounced ma-newt), means “to the minute”.  It refers to dishes that are cooked quickly for the guest once they are ordered – and not a moment sooner.  This approach also comes in handy when your family is pacing about waiting for dinner.  But the trick to cooking fresh food real quick like is having a plan.  And with mussels, this boils down to three musts.  Read more >

What Popeye didn't know about spinach

5/10/12 3:28pm by Edible Times
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The truth about spinach is the bitter green is downright great for you. Loads of iron, calcium, vitamin K (hard to come by in the winter), folate (for healthy babies) and to top it all off omega-3 fatty acids.  This you may know. But what isn’t common knowledge is the ingredient you need to eat with spinach in order to unlock its full nutritional potential.  And I doubt Popeye was getting any of the sort out of those cans.  Read more >

Sustainable Fish Fridays: Arctic char in a white wine grape sauce

5/5/12 6:57am by Edible Times
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There are no more virgin oceans.  According to a recent study, we humans have reached our filthy fingers into every available body of water in search of fish.  I guess the mantra of “eat less meat and more fish” is working.  Over the past 50 years, the number of available fish species including cod, tuna and salmon have been depleted by two-thirds as a result of overfishing.   Wow I say… but there is a way to reverse the damage (yes it involves tasty arctic char, picture  Read more >

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Edible Times

chronicling edible discoveries by the mouthful

Information

Full Name
Christina Bailey
Member Since
September 2010
About Me: 

I am a former broadcast journalist and a current student at the Culinary Institute. I love learning about food, eating food, and writing about food. 

Profession: 
Culinary Student
Location: 
Rhinebeck, NY

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