A tip on healthy eating
From the editors of Food & Wine, a tip on healthy eating. Sandro Gamba, Executive Chef at the Four Seasons Westlake Village in California, has trained himself to eat regular meals and snacks, and to stop eating when he’s only 80-percent full. He credits those habits—and a diet that’s mostly fruit and vegetables and light on protein—for his increased energy and mental clarity. For more tips, be sure to pick up the latest copy of Food & Wine magazine at your local store. (Food & Wine, May, 2007).

A tip on quickly creating Tunisian flavors
From the editors of Food & Wine, a tip on quickly creating Tunisian flavors. If you don’t have a tagine or simply don’t want to wait for a slow-cooked meal, try incorporating some typical Tunisian ingredients into a stir-fry. For a quick meal, stir-fry chicken with cumin, cinnamon, lemon, garlic, carrots and olives. Serve with couscous and chopped, roasted almonds. For more tips, be sure to pick up the latest copy of Food & Wine magazine at your local store. (Food & Wine, May, 2007).

A zesty twist to a classic Brazilian cocktail.
From the editors of Food & Wine, a zesty twist to a classic Brazilian cocktail. For a slightly smoky Caipirinha [Kai-peh-REEN-ya], try using a grilled lime instead of a fresh one. Lightly dust 1/4-inch-thick lime slices with superfine sugar and grill over high heat for about 20 seconds per side. Then muddle them with 2 tablespoons of superfine sugar. Add ice and pour in 3 ounces of cachaça [ka-SHA-sa] and an optional half ounce of lemon-lime soda to finish the refreshing cocktail. For more tips, be sure to pick up the latest copy of Food & Wine magazine at your local store. (Food & Wine, May, 2007).

A rich alternative to Fettuccini Alfredo.
From the editors of Food & Wine, a rich alternative to Fettuccini Alfredo. For a change from butter-laden Alfredo sauce, try using Brie. Sauté pancetta, garlic, shallot and escarole—in that order—in olive oil. Then add a cup of reserved pasta cooking water and a wheel of Brie torn into 1-inch pieces without the rind. Add the cooked pasta and toss until the sauce melts together or about 4 minutes. For more tips, be sure to pick up the latest copy of Food & Wine magazine at your local store. (Food & Wine, May, 2007).

A quick vinaigrette recipe
From the editors of Food & Wine, a quick vinaigrette recipe. Salad season is upon us and—despite the many options at the grocery store—your dressing does not have to come from a bottle. To make your own vinaigrette, whisk together 2 tablespoons of your favorite vinegar and a half-tablespoon each of minced shallot and Dijon mustard. While whisking, slowly stream in a third cup of extra virgin olive oil. Finish by adjusting the seasoning with salt and pepper to taste. It’s as easy as that. For more tips, be sure to pick up the latest copy of Food & Wine magazine at your local store. (Food & Wine, May, 2007).