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    Culinary Intelligence

    In Culinary Intelligence, Peter Kaminsky, a formerly overweight veteran food writer, tells how he lost 35 pounds and kept them off by thinking more—not less—about food. He shows us how to eat in a healthy way without sacrificing any of the fun and pleasure in food, just like many of the recipes on this board.


    Culinary Intelligence

    • 23 Pins

    "I find that a two-inch square of Scharffen Berger 70% gets my taste buds firing in a way that a whole Hershey Bar never does." —Peter Kaminsky, Culinary Intelligence

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    huffingtonpost.com

    Author Peter Kaminsky chats about his latest book, "Culinary Intelligence: The Art of Eating Healthy (And Really Well)"

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    handpickednation.com

    Peter Kaminsky's latest book, "Culinary Intelligence: The Art of Eating Healthy (And Really Well)"

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    handpickednation.com

    mole negro: when you pour it over chicken or turkey, you experience layer upon layer of taste.

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    flickr.com

    A week in the eating life of Peter Kaminsky (from Grub Street)

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    newyork.grubstreet.com

    What's doesn't taste good with a dollop of Romesco Sauce?

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    mostlyfoodstuffs.blogspot.com

    A FoodRepublic.com interview with Culinary Intelligence author Peter Kaminsky

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    foodrepublic.com

    The Atlantic shares Peter Kaminsky's three commonsense pillars of culinary intelligence

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    theatlantic.com

    The Author Peter Kaminsky on How to Eat Wisely - NYTimes.com

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    nytimes.com

    The updated cover of CULINARY INTELLIGENCE, featuring a quote by the creator of the South Beach Diet!

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    Culinary Intelligence is on the Food & Wine reading list!

    Food & Wine Reading List

    foodandwine.com

    A little bit of beer can be a smart decision: the bitterness of an IPA clears your palate and readies you for the next bite. Without this clearing effect, your palate becomes dulled and each successive mouthful brings less of a flavor reward (so you keeping eating, perhaps more than you intended!).

    What Food Goes Best with IPA? | Serious Eats: Drinks

    drinks.seriouseats.com

    Never throw delicious leftovers out. They are often the basis of wonderful serendipitous meals.

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    delish.com

    Argentine beef is free-ranged on grass. It has deep, wild flavor. Which means you don't need to smother the beef in high-cal, high-salt, high-fat, high-sugar sauce.

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    growingupgabel.com

    Make the switch to whole grain breads with this tasty breakfast idea.

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    freecheatsonfacebook.blogspot.com

    Keep what's inside the sandwich fresh and interesting, and you won't need to plow through a footlong.

    Our Favorite Sandwiches - Whole Living Eat Well

    wholeliving.com

    Homemade refried beans – way more flavorful than the paste you're used to seeing

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    moneysavingmom.com

    Make spice kits for faster, more flavorful cooking

    Make “Spice Kits” for Faster, More Flavorful Cooking

    lifehacker.com

    Your go-to snack: spiced nuts and seeds.

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    wholeliving.com

    Behold: the flavor power of preserved lemons!

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    nytimes.com

    Poached Halibut in Dashi with Leeks, Sweet Potatoes and Sesame Seeds Definitely trying this recipe!

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    online.wsj.com

    On May 1st, read the book that'll teach you how to be satisfied with smaller portions while still enjoying one of life's great pleasures.

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    randomhouse.com

    A recent revelation: pasta doesn't require cheese to taste good. Sometimes red peppers flakes, olive oil, and garlic will do the trick.

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    brit.co

    A quick way to add a lot of flavor in the amount of time it takes to pull a square of frozen garlic and onion puree out of the freezer.

    Frozen Garlic and Onion Puree | Vegetarian Perspective

    vegetarianperspective.wordpress.com