The loin of pork is one of the best and most succulent cuts from the animal. Such a cut of meat needs to be treated properly and with respect. This article gives you two techniques whereby you can cook the perfect pork loin.

This recipe uses kombu a kelp usually purchased in dried form that can be used to flavor soups like a bay leaf in addition to being eaten in regular dishes. It is popular in many macrobiotic preparations.

Using a Smoker Box on Your Grill Author: Ray Shank Using a Smoker Box on your grill is an excellent way to give your smaller meals a great full, smoky flavor. You can find them in all sizes and prices.  They’re perfect for smoking fish, steak, ribs, chicken and more!  I recently got one and […]

One of the greatest joys to be garnered from exploring new kinds of diets is that by removing certain options from play, fascinating new combinations will emerge. Here is a really fun and interesting and delicious completely Macrobiotic recipe from the out-of-print book Macrobiotic Desserts by Sandra Lynn Shuman.  (I have a hand-me-down-photocopy of the […]

It amazes me how many great chefs can cook fantastic dishes yet fail to be able to write recipes in a clear and concise way that makes for easy reading and understanding. Many could do with working in manufacturing industry for a number of weeks and learn the skill involved in preparing a bill of materials for a product because in this way they would get to understand how certain ingredients can be grouped together to make a “sub assembly” before the preparation into the final assembly.