Check out this article I found on The New York Times website called "Chop, Fry, Broil: Eating for One, or 6 Billion." The author Mark Bittman boasts that the three best basic recipes are "a stir-fry, a chopped salad, and the basic combination of rice and lentils." Bittman further explains that these recipes are easy to learn, easy to make, and that they are "nutritionally sound and environmentally friendly." Click on the link above to read the whole article and to learn more about the basics of sustainable cooking.
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