Scott Mowbray

Recent Posts By Scott Mowbray

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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After the fear recedes: what a home cook learns by making a super-complicated chef-style meal

The fear arrived about two days before we were going to serve the sort of meal that would normally come from a kitchen staffed by a squad of chefs backed by a platoon of assistants. For our six-course meal serving eight people, there would be two of us cooking in a fairly tight apartment kitchen. At our Thursday afternoon meeting, […]

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If This Plodder Can Run Faster, You Can Run Faster

From the start, running was my main calorie-burn exercise of the Social Diet. I’m a plodder, but 4 miles of plodding burned enough calories to keep the daily ledger in balance, and it delivered a nice chunk of steps toward the 10,000-a-day goal. Then, recently, I decided  to pick up my pace. This happened after signing up for the MapMyRun […]

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Can an app help me drink less alcohol?

Several members of our Social Diet group have found the start of 2014 difficult. It’s a challenge to fill in the MyFitnessPal food diary and to maintain the exercise levels (especially with the winter we’re having, even in the South). Me, too. I did get through almost three weeks of New Zealand holiday travel without putting on more than a […]

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We’d like to talk to you about Cooking Light!

I’ve asked everyone on the editorial team—the people who make the magazine, not the marketers or sellers—to talk to readers and website/mobile users. Yup: on the phone, in person. Won’t take long. What we want to know is this: In a world in which food and food information are changing by the second, what can we do at Cooking Light […]

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