Scott Mowbray

Recent Posts By Scott Mowbray

A Farewell in Six Simple Recipes

As editor Scott Mowbray prepared to say good-bye, he got cooking. Very late in my career at this magazine—in fact, the day after I decided to write a farewell-to-readers article in the form of six simple recipes of my own devising—I discovered what a pain in the ass it is to actually develop recipes for this magazine. This is ironic, […]

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Books for Cooks: Yotam Ottolenghi’s Plenty More

London’s Yotam Ottolenghi follows his bestselling Plenty with a splendid mix of simple but deeply flavored cross-cultural vegetable dishes. Silky steamed eggplant, with almost no fat, is tangy with mirin, sesame, ginger, and maple syrup. Seared fennel is simmered with verjuice, capers, thyme, and black olives. Yotam Ottolenghi, Ten Speed Press, $35, 352 pages

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Books for Cooks: Meat: Everything You Need to Know

NYC’s most famous butcher delivers the sort of matter-of-fact but personal guide to meat you’d hope for—recipes, anatomy lessons, cutting instructions, family stories, and a good dollop of sharp opinion (he says grass-fed beef is overhyped). LaFrieda makes tons of burger patties for Shake Shack, but he writes like the neighborhood butcher you wish you had. A genuinely good read. […]

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Here’s the problem that haunts the food movement, and why you should care

One slogan rolled out last week by the national organization called Chefs Collaborative was “change menus, change lives,” signaling the high missionary purpose of this group of chefs, food growers, food makers and activists. Several hundred members met in Boulder, Colorado last week, yakking about the future of food in America. (They also ate grass-fed bison marrow and trash fish, drank apple-flavored […]

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A year later, this wearable tech keeps me doggedly doing at least 10K steps per day.

My 365th day of wearing the Jawbone UP band—which tracks daily steps as well as nightly sleep—recently passed without the band noticing that we celebrated our one-year anniversary. Having just gotten around to watching the fantastic movie Her, I have to say my feelings were hurt—though perhaps I missed the motivational message in the blizzard of stuff that clutters my […]

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Books for Cooks: Ceviche by Martin Morales

The cuisine of Peru is hot, and Martin Morales’ book (named for his London restaurant) shows why; his food is both satisfying and inventive. A homey chicken-spaghetti dish gets rich and creamy via mashed avocado. Quinoa cooked risotto-style was delicious, as was a potato cake topped with beet and avocado. Recipes can be a bit chaffy and lacking in clarity, […]

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How Your Diet Can Sabotage Your Exercise

It’s easy to overestimate the power of exercise to help weight loss, especially if you increase your fitness regime at the same time you embark on a diet. The weight begins to drop, and the running shoes get to take a victory lap. It feels as if you’re just burning those pounds off. Then: the infamous plateau. “Chasing a calorie […]

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You’re going to love these healthy chips

We’re tasting a lot of alternative-grain and non-wheat-flour chips these days. One problem: Not only do they not taste like potato or corn chips, but it’s often hard to pinpoint what they DO taste like. Not so with the chickpea chips from the great Maya Kaimal. Her just-released Seeded Multigrain Chickpea Chips have delicious spice notes hinting of papadums and […]

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Books for Cooks: Eggs

Michael Ruhlman’s Egg is a must-have. Ingeniously organized, this book maps out egg-centric dishes, plus those in which eggs play a critical supporting role. Poaching and omelet instructions yielded perfection. We also love Greg Marchand’s Frenchie for inventive bistro treats: Mussels with Jerusalem Artichokes and Chorizo; Roasted Carrot, Orange, and Avocado Salad. Egg: Little, Brown, 236 pages, $40 Frenchie: Artisan, 144 pages, $23

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A car-centered life has put me in a deep exercise hole. And now I know the numbers.

If you have to drive to work rather than walk, if you live in a neighborhood that is not well served by restaurants, bars, and corner food stores, then your daily steps have to be planned. They don’t happen as an organic part of daily life. Most Americans who live outside the downtowns of major cities experience this: Naturally occurring […]

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