By Trieu Thi Choi, Marcel Isaak
With emphasis on clean materials and light-weight seasonings, Authentic Recipes from Vietnam is perfect for the health-conscious cook dinner.
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Extra info for Authentic Recipes from Vietnam
I think it took me longer to make the soup than someone who cooks a lot, but I had so much fun. Kelly Sahr Virginia Beach, VA I love your magazine, but I was so disappointed that the November 2013 issue did not feature Hanukkah. The recipe and entertaining ideas for the “Thanksgivukkah” phenomenon seem endless. You missed a great opportunity to have fun with the pairing. Iris Snyder Cherry Hill, NJ Editor’s Note: Thanks for your letter. Because the holiday falls so late in the month and lasts into December, we decided to save Hanukkah content— including latke, rugelach and gelt cookie recipes—for our December 2013 issue, which was scheduled to arrive in late November.
PHOTOGRAPH BY KANG KIM Make or Break We probably aren’t the first to tell you that New Year’s resolutions don’t stick: About one-third of people break them before the end of January. The big question is: What’s getting in the way of our willpower? We asked thousands of Food Network fans on Facebook, and we have located the problem: chocolate. It beat the number two and number three temptations—ice cream and pizza—by a landslide. Oddly, three people told us that yams were the culprit. com/TysonAnytizersSnackTime.
SShe puts olive oil о her face. O of Giada’s favorite ingredients is One also one of her beauty secrets: She mixes a olive oil with white rice flour and uses o iit as a nighttime exfoliating paste. Plus, she regularly rubs olive oil into her hair s and scalp to keep her locks shiny. a TThere’s ocolate in her pu e. G Giada always carries a little dark chocolate with her for an occasional c ttreat. She also totes a mini pantry of h healthful snacks: almonds, trail mix, agave nectar (to sweeten her coffee a when she’s on the go) and green tea bags.
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