In Short Order

Being knee-deep in the food business, and living with a healthy dose of paranoia about all food-related disorders, it is only natural that I would strive to devise every possible way to create exciting, nutritious, economical and streamlined meals without ever sacrificing flavor...

I just saw a low-carb cookie that listed its nutrition information, "serving size: 1/2 cookie, 180 calories" (promise!) and found it a real chutzpah: Half a cookie? Who eats half a cookie? Seriously, is the most important quality in a food that it be low in carbs, or even low in fat or high in fiber?

After so many years living in the States, I have become convinced that snacking is an American disease. I have calculated that you need about six lifetimes, eating nothing whatsoever but snacks and never eating the same snack twice, in order to sample all of them...

My children grew up on crêpes—we just had to have them at least once a week. They are so much fun no one will ever know they are actually eating healthy food...