How do cookbook authors do it? Cynthia Nims on ‘Shellfish’ and her 50 (!?) new recipes

HOW DO YOU write a cookbook? Cynthia Nims has nine to her credit, each very full of her very own recipes (and she has co-authored many more). Her latest — “Shellfish,” just out from Seattle’s Sasquatch Books — offers 50 new preparations she’s devised that encompass seven kinds of mollusks and crustaceans. A graduate of École de Cuisine La Varenne, she’s also former editor of Simply Seafood magazine, former food editor of Seattle magazine and a longtime freelance food writer. But, still: Where do all the recipes come from?

The process of cookbook writing is, of course, different for different

Read More

The FDA considers a “healthy” food label

The Food and Drug Administration is testing designs of a label that food manufacturers could voluntarily put on the front of packages indicating that a product is “healthy.”

Why it matters: The effort is controversial, in part because the meaning of “healthy” continues to evolve. The FDA itself is in the process of updating its definition, which dates back to 1994.

  • Other concerns are that such a label could be of dubious value, used too liberally by food makers, or seen by consumers as a product endorsement by the FDA.
  • Nutritionists make the point that a balanced diet matters
Read More

Salmon with Lemon and Oregano

An easy to make seafood dish, my Salmon with Lemon and Oregano uses my two favorite ingredients and is ready in only 20 minutes.

Forkful of salmon with lemon and oregano.

I love salmon, and so does my heart. Super rich in omega-3 fatty acids, high in protein and various vitamins and nutrients, you’ll hardly find a healthier option for your dinner table. And when it comes to seafood, you can’t find a much easier dish to make than my Salmon with Lemon and Oregano.

Ingredients

  • Salmon fillets: Like previously mentioned, salmon is very healthy for you, and is rich and slightly oily in flavor. My favorite
Read More