Top | The Longevity Kitchen
(recipe, Rebecca Katz & Mat Edelson)
At heart, many cooks secretly fancy themselves to be magicians. Maybe it's because people so often ask, "How did you do that?" But unlike say, Houdini, I always tell the tale behind the magic. Take sardines. I love them because they're extremely high in omega-3s and vitamin D, both of which tend to be in short supply in people's diets. Thanks to those mood-boosting nutrients, sardines are like little antidepressants in a can. That said, some culinary wizardry will be required to turn sardine skeptics into wild-eyed fans. Take my kitchen assistants, Jen and Katie. They swore they couldn't stand sardines. I simply said, "You haven't had them the way I make them," and sent them out of the kitchen so I could perform my feat of prestidigitation. (No rabbit and top hat; just red onion, basil, parsley, mint, olive oil, and lemon juice.) Voila! They eagerly devoured the sardines and asked for more. Now that's the kind of magic I like to practice.