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I was x-country skiing this weekend and came across a book of old recipes at the inn where I was staying. In the back of the book was a list of remedies for various ailments which got me thinking about the ones we may have been given in childhood for a cold or as a preventative measure (cod liver oil, anyone?) as well as ones we take today. Some are foolproof and great ways to cure what ails you or as preventative measures and to build your immune system. Others may not be proven but many will swear by them (although best to consult your doctor or do some good research).

I consulted a small focus group today and asked them to share their lists of remedies that they’ve either heard of or practiced. Some fascinating stuff that might just help you through the cold & flu season and beyond. Here’s to a happy and healthy 2009. Feel free to share remedies you’ve tried or recommend. We’d love to hear from you.

• Cod liver oil - grandma was right! Cod liver oil is good for you. It’s a great source of Omega fatty acids which can help reduce the risks and symptoms of heart disease. Mercury is now an issue so be sure to get your fish oil from a trusted source and keep refrigerated. It has a short shelf life.
• Nutmeg on a string around your neck to stop a nosebleed.*
• A spoonful of sugar to stop hiccoughs (works for me).
• Raw almonds are great for an upset stomach. Bring some along on plane trips or long car rides.
• Raw garlic can help for constipation. I know it’s a touchy topic but hey, it happens.
• Suck on a cinnamon stick for nausea.
• Sucking on pickled umeboshi plum pits is a great Japanese remedy for an upset stomach.  It works!
• Add flax seeds to your diet to help fight against cancer.
• For cough or sore, tight throat - 1/2 cup bee’s honey, juice of 1 lemon and 1-1/2 jiggers of whiskey. Stir and drink.*
• Dark chocolate, at least 70 %, is high in antioxidants (chocolate lovers around the world rejoice). Go ahead. Whip up a batch of Mexican Hot Chocolate.
• Oatmeal lowers cholesterol in those tending to be high (been tested to be true although results vary person to person).
• Cinnamon has been shown to help regulate blood sugar levels (say, up to 1/2 teaspoon or so a day on foods).
• Lard and kerosene mixed on a brown paper bag - apply to the chest to draw out a cold.*
• Celery and hibiscus tea have been found to lower blood pressure in some people tending to be high.
• Swish sesame oil (or sunflower oil will work too) around in your mouth and suck it through your teeth for 10 - 20 minutes in the morning, spit out, then rinse your mouth.  This is an old Eastern Indian remedy that has been found (some research was just done on it that says this remedy significantly reduces plaque). And some swear it is a good detox of the whole body and gets rid of other problems.

* These remedies are from ”Yesterdays. Lodging places of Jackson and their recipes” published by the Jackson Historical Society, edited by Margaret B. Garland

Here’s a countdown of 10 drink ideas for your New Year’s celebration - new inventions, classics and twists on the standards. Click here for the list. Cheers!!

#10. Arctic Melt
Master mixologist Alex Ott, who shakes drinks for Oscar parties, says you can make someone fall in love with you by serving them this drink. In the words of Beyonce, “All the single ladies…All the single ladies…”

#9. The Rory
“Luscious Liqueurs” author A.J. Rathbun not only shows you how to make this luscious drink but also shows you how to create the Chocolate Cream Liqueur that goes in it. Hello!

#8. The Cocotini
Created by how2heroes’ own Lynne Viera, this drink is a real crowd pleaser even for those who don’t typically drink. At its foundation is coconut and rum but it gets spiced up when you infuse water with star anise, cloves and cinnamon then top it off with grated nutmeg and a gorgeous raspberry. Make a pitcher before the night starts to get things rolling.

#7. The Valencia
“Luscious Liqueurs” author A.J. Rathbun strikes again with this winner and shows you how it’s done - with apricot brandy, oj, bitters, topped with champagne. Lovely.

#6. Ginger Trois
Alex Ott shows us another heart-warming cocktail made with chai tea, apple cider, wine, vodka and, of course, ginger.

#5. Sour Cherry Manhattan
Amy Collins from Street in San Francisco not only shows you how to make the cocktail but also the Brandy Infused Cherries for the drink. Meow.

#4. Hot Buttered Rum
Rum and butter - what’s not to love? Lino from Upstairs on the Square in Cambridge, shows you how to make this classic with panache.

#3. Venus in Furs
Lino shows you this champagne cocktail, which is a twist on the Kentucky classic, the Sealbach.

#2. Fruitcake Flip
Finally, a great use for fruitcake! Eben Freeman, master mixologist from Tailor in NYC has developed a fruitcake infusion that you can then turn into his delicious creation, the Fruitcake Flip.

#1. how2heroes Holiday Sangria
Invented for us by Personal Chef JJ Gonson, this sangria is a nice twist on the citrus version we typically associate with summer. This version uses apple cider and holiday spices like cloves and star anise. It’s our 3rd most popular recipe on all of how2heroes right now. The beauty of sangria is you can make up a punchbowl full that’ll last the whole night so the only thing you’ll need to shake is your groove thing.

Happy New Year!!!
We hope you’ll visit how2heroes often in 2009 to discover new recipes, cooking techniques, insights on ingredients, food field trips and much, much more. We thank you for all of your great comments, photos and for tying on that apron and trying our recipes. Happy New Year to you all!

Time to dust off the rolling pin, tie on an apron and bake up a storm with colorful cookies and treats to share with family and friends. Here are a few ideas to get you started: Making Gingerbread Men, Decorating Gingerbread Men, Peanut Brittle and Spritz Cookies. And for some tips on nicely presenting your goodies, watch Packaging Your Holiday Goodies. There will be lots more to come so be sure to check back to how2heroes often this holiday season.

We know you have those go-to dishes that you like to cook every year for Thanksgiving. But there’s always room for a few twists and turns to liven things up a little, right? With over 30 new Thanksgiving videos on how2heroes covering everything from turkey preparations, to stuffings and sides, gravy and oh-so-many heavenly desserts, you’ll be sure to find something that we hope will become a new family tradition in your home. And definitely check out the Thanksgiving Quick Tips video we’ve put together with sound advice from many of our heroes on how to plan and enjoy your Thanksgiving. So dig in and check out all our delicious Thanksgiving videos and recipe. Happy Thanksgiving all!

Who better to teach us how to cook than the wonderful moms who prepare meals for a tough crowd - their families. We feel very lucky to have a number of moms on our site who have been generous in sharing the recipes their families love most. Susan Zubatkin is a mother of 2 children who are on their own now but still stay close to home to be near her - and the amazing Savory Roll-Ups she makes (not to mention her sweetly tart Ginger Cranberry Sauce). Jane Ziegelman not only inspires her own kids to cook but many others. She is the Director of Kids Cook!  in Brooklyn and teaches children social studies through food and cooking. And these kids aren’t making P, B & J (not that there’s anything wrong with that). They’re making Pasta from Scratch and other seriously delicious meals. And are they good! Jane Chiarelli is also a mother of 2 who takes dozens of her famous cookies, like her Chocolate-Dipped Peanut Butter Cookies, to every family gathering. What lucky relatives she has. Don’t miss her moist, delicious Meatballs either!

These are just a few of the many talented and generous Moms featured on how2heroes. Others you should check out include:

Bea Viera - Apple Pie, Squash Pie, Vanilla Cream Meringue Pie, Gravy, Twice-Baked Potatoes and Classic Giblet Stuffing - after raising 7 children, she still has the energy to share her recipes with us. She’s truly our hero! 

Chiqui Collier - feel her love for New Orleans food and family recipes when you watch her 2 videos: Uncle Frank’s Oyster Stuffing, New Orleans Style BBQ Shrimp

Boo Macomber - when someone measures the time to cook a meal by the number of beers she consumes while cooking, and describes the correct color of roux as “the Bayou after a storm,” you can’t help but fall in love and follow every tip she gives. Boo’s videos are a MUST-WATCH - Crawfish Etouffee and Boiling, Peeling and Eating Crawfish. Coming soon - her to-die-for Dirty Rice Jambalaya Stuffing. 

We encourage you other Moms out there to join this group hug of great moms and share your family recipes on how2heroes. We hope to hear from you soon!

You can carve it, make velvety soup or delicious cupcakes out of it. So many things you can do with Fall’s harvest of pumpkins. We’ve just created some great how-to videos to help give you some inspirations for your very own pumpkins.
Want to have the coolest carved pumpkin in your neighborhood, watch Pumpkin Carving with Chris Gould. Chris is a master pumpkin and ice carver as well as a talented chef at Clio restaurant. He could carve Mount Rushmore into a pumpkin if you asked him to. But he also has some great basic advice that will enable anyone to do some creative “etching” on their pumpkin. Give it a try!

As we all know, cupcakes are king in the dessert world these days. And Peg Aloi’s Pumpkin Spice Cupcakes reign supreme amongst any we’ve tasted. The great spices she uses - cinnamon, allspice, ginger - make your whole house smell heavenly. The combination of the sour cream and pumpkin make the cupcakes much moister than your average cupcake. And the cream cheese frosting takes the cake. We can’t think of a better sweet treat to make with pumpkin. You’ll enjoy learning about Peg as well. She calls herself a Food Folklorist which we love. Watch Peg’s video to find out her perspective on food.

Another feast for the pumpkin senses was created by Chef Jose Duarte of Taranta restaurant. Jose is Peruvian and combines ingredients from his culture into the Italian cuisine he prepares in his restaurant. His Calabaza Squash Soup is a prime example on how successfully he brings these two cultures together.

Congrats to our Winner
In other news, we want to congratulate Ehaab Bakeer from Brooklyn, NY. He was the winner of a $50 Gift Certificate to Williams-Sonoma. Ehaab was randomly chosen from all the participants in our Holiday Survey. We thank him and everyone once again for participating. We loved hearing all your comments. All this valuable input will contribute to making how2heroes.com the place to go for all your Thanksgiving and holiday food inspirations and recipes.

Coming Soon
LOTS to look forward to in the coming weeks on how2heroes:
- More Recipes from Mothers and Grandmothers:
- Savory Chicken Roll-ups, one of her family’s favorites, from Susan.
- Mini Pecan Tarts from Anne, mother of 2, grandmother of 1. Her extended family fight over these during the holidays.
- Boston Cream Pie - the Omni Parker House, inventors of one of our all-time favorite desserts, shares their recipe with all of us. What a treat - literally!!
- Cold Weather Cocktails - learn how to warm up with a little help from a few fine spirits and our Bar Manager extraordinaire, Lino.
- Thanksgiving Extravaganza (stuffings, cranberry sauces, turkey recipes, pies, potato preps, gravy and oh, so much more).

SO BE SURE TO COME BACK TO HOW2HEROES.COM EVERY DAY. SO MANY DELICIOUS IDEAS COMING YOUR WAY. THANKS FOR VISITING. WE LOVE HAVING YOU HERE.

Cheers!

What goes together better than food and beer? How about food made with beer! Recently, we have spent a lot of quality time at The Publick House restaurant in Brookline, MA, where Chef Brent has cooked some amazing dishes - some made with beer, others best accompanied by one.

First off, you need to watch Brent cook up a hearty pot of Stout Beef Stew made with a plethora of vegetables and Samuel Smith’s Imperial Stout. Add some crusty bread to this dish and a cold beer to drink and you’re golden!

Next, experience Bacon-Wrapped Cod with Smoky Mussels – so fantastic. Made with a smoky beer (Brent used a Schlenkerla Rauchbier Beer in the video), it brings a mild smoked flavor to a seafood classic.

Another comfort food favorite from The Publick House crew is a homemade Mac & Cheese. Chef Brent walks you through how to do it right – with a roux, a béchamel sauce and lots and lots of cheese. Delicious. We’re drooling just thinking about it.

And for some Beer Education, turn to Brent’s co-worker and self-proclaimed Beer Baron, Remi Johnson. Have you ever wondered what the difference is between an Oktoberfest and a Pumpkin Ale? Or why some beers are served in different types of glasses? Remi has the answers for you. Check out our Fall Beer Tasting and Beer Glassware 101 videos. And you thought only wines deserved their own special glasses. Not so, my friends.

We hope you enjoy the videos as much as we enjoyed shooting them and sampling the goods.

Thanks so much to the folks at The Publick House, 1648 Beacon Street in Brookline, MA. We encourage you to stop by and sample some of their fine Belgian beers and hearty fare.

Cheers!

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Do you think of healthy eating as boring and bland? Well, have we got a video for you. Watch Heart Healthy Jambalaya. Executive Chef Brad Stevens from Community Servings shows you some great ideas on how to make a meal great without adding a lot of salt, butter, etc. There are a couple tips in there that are real keepers and may change your life. So be sure to check it out. This recipe is also diabetic friendly so if you are a diabetic or know someone who is, this is another reason to make this flavorful satisfying meal.

Chef Brad is the perfect hero for health. Not only is he in charge of the kitchen that prepares hundreds of meals every day for the critically ill with multiple dietary concerns, but he also trains these people when they’re ready to start cooking for themselves so that they can stay on a healthy track.

We encourage you to learn more about Community Servings, a great organization that serves hundreds of meals a day to the critically ill. They are great people with big hearts and need volunteers.

Here’s to your health!

Brandywine. Speckled Roman. Chocolate Stripe. No, this isn’t the new Martha Stewart paint collection. These are just a few of the many juicy heirloom tomatoes that Carl Hills grows at Kimball Fruit Farm in Pepperell, MA.

You might ask “What exactly is an heirloom tomato?” “How are they different from regular tomatoes?” “How do they differ from each other and what’s the best way to prepare and eat them?” We had these very questions which is why we consulted an expert. There’s nobody more qualified than Carl Hills to answer these questions. We visited him recently at his farm, on the kind of summer day you dream about, to get a walking tour of his acres of heirlooms. Watch our new Heirloom Tomato video. Carl is fascinating and will teach you things about heirlooms you’ll take with you forever. And be sure to watch Carl’s profile to learn about him and his family farm.

What you’ll see when you watch the video is that heirloom varieties cover a lot of territory. You’ll find tomatoes as small as a golf ball and as large as your head (seriously). Red ones, green ones, yellow and orange ones. Some perfectly round or oval. Others kind of bulbous and funky looking.  Cut into any of them and it’ll make you sigh.  So beautiful, juicy and absolutely delicious.  Makes you wish summer would never end.

We hope you enjoy the video as much as we enjoyed our time with Carl at Kimball Fruit Farm. It was truly a memorable experience and we learned so much. Thank you, Carl.

Here are some great ways to put your heirlooms to good use:

• Tomatoes 3 Ways (roasted w/ gratin top, bruschetta in a parmesan tuile cup & simply seasoned)
• Make a Lovely Tomato Rose Garnish (one of our most popular videos!)
• Learn to Core a Tomato so you don’t waste a thing
• Make Roasted Tomatoes you can use for weeks on pizzas, in salads, sauces, etc.

If you get the chance, visit Kimball Fruit Farm sometime. Kimball’s is to tomatoes what the Willy Wonka Chocolate Factory is to candy. It’s a tomato lover’s fantasy. In addition to tomatoes, peaches, corn and berries, they have acres and acres of apple trees that will be ripe and juicy around mid-September.

Thanks to Chris Crandall from In Season for introducing us to Carl.

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Is August the most incredible month for farm fresh ingredients or what? We feel obliged to stuff ourselves with blueberries, corn on the cob, squash, tomatoes - whatever we can get our hands on that’s fresh off the vine. Because, as we all know, this wonderful window of time is sadly short-lived.

The question is…what do you do with all these wonderful farm fresh ingredients? The answer is…not much. Simple preparation is all it takes to heighten the flavors of your fruit, produce and even farm fresh milk and cream.

We are thrilled to bring you some great ideas from two talented heroes: this year’s Best of Boston Personal Chef JJ Gonson as well as Veteran Personal Chef and Nutritionist Polly Crowninshield.

JJ helps you get started by walking you through the Farmers’ Market and showing you what to look for when Buying Squash and when Selecting Your Stone Fruits (plums, peaches, etc.). She then treats you to some recipes and techniques you’ll carry with you from here on out - Kosher Dill Pickles, Simple Squash Sauté, a lesson on How to Freeze Blueberries (so you can make heavenly blueberry pancakes in the middle of winter), and Roasted Tomatoes for your pizzas, pastas, or whatever!

In the dairy category, we are proud to bring you Polly Crowninshield who shows you how easy it is to make your own Yogurt and Creme Fraiche. If you’ve never tried Creme Fraiche, you are truly missing out on something special. And since it only takes 2 ingredients to make, we suggest you get thee to a dairy or the supermarket to get yourself some quality cream and buttermilk so you can make and experience your first heavenly batch. Thanks to Polly for her hospitality, for teaching us something new and healthy, and for showing us her wonderful backyard goldfish pond.

We would like to thank our new best friend, Chris Crandall, from In Season for introducing us to Polly. Chris is working with farms all over New England to bring their produce, eggs, dairy and pastas to city folk like ourselves. To us, it’s like Christmas getting a delivery from In Season. Doorbell rings, you run down, nothing there but a bag of goodies. You can expect to see some more great hook-ups from Chris. We don’t want to give anything away but make sure you come back to the site often to see what we bring you from the farms!

We would also like to thank the Central Square Farmers’ Market for all the farms who let us bother them with our endless questions. We encourage you to support your local farmers! Doesn’t get any fresher than what they bring you - unless you grow your own.

Savor the summer and all its sun-kissed fruit and produce, my friends!