Part 3 (1/2)

Thyme - TIMO TIMO Looks like: Small green leaves on thin stalks. Small green leaves on thin stalks.

Tastes like: Lemony, slightly minty, and peppery. Lemony, slightly minty, and peppery.

Dry or fresh: You can use thyme either way: dried or fresh. Fresh has a more subtle, green flavor (and, like rosemary, is super easy to buy, grow, and freeze), but dried thyme holds its flavor really, really well. If you have s.p.a.ce and time issues in your kitchen, I'd go with dried. (Unless I were cooking fish, then the green thyme leaves look so much prettier on the dish.) You can use thyme either way: dried or fresh. Fresh has a more subtle, green flavor (and, like rosemary, is super easy to buy, grow, and freeze), but dried thyme holds its flavor really, really well. If you have s.p.a.ce and time issues in your kitchen, I'd go with dried. (Unless I were cooking fish, then the green thyme leaves look so much prettier on the dish.) Where to get it: From the produce section of your grocery store. Or grow it up there on your windowsill, right next to your rosemary. From the produce section of your grocery store. Or grow it up there on your windowsill, right next to your rosemary.

How to prep it: Wash it. Hold a sprig at the top with one hand and run the pinched fingers of your other hand down the stem. The leaves will fall off. Wash it. Hold a sprig at the top with one hand and run the pinched fingers of your other hand down the stem. The leaves will fall off.

How to eat it: You can use the leaves directly on salads or in any of your cooking. You can use the leaves directly on salads or in any of your cooking.

How to cook with it: Thyme actually releases its flavors slowly, so it's an herb to add at the beginning of the cooking process. Thyme actually releases its flavors slowly, so it's an herb to add at the beginning of the cooking process.

How to store it: Fresh In the refrigerator, but it will only last a couple of days. Wash before you use it. In the refrigerator, but it will only last a couple of days. Wash before you use it.

Frozen Very similar to rosemary; in fact, I have my little jar of thyme right next to the rosemary in my freezer. Wash the thyme and dry it thoroughly. Then stick the whole branches in a plastic bag in the freezer. Once it's fully frozen, take the bag out and shake the leaves off (they fall off the stem much easier when it's frozen). Throw the stem away, and put all the leaves back in the freezer bag; or do a bunch at once, and put all the leaves in a gla.s.s jar in your freezer. Very similar to rosemary; in fact, I have my little jar of thyme right next to the rosemary in my freezer. Wash the thyme and dry it thoroughly. Then stick the whole branches in a plastic bag in the freezer. Once it's fully frozen, take the bag out and shake the leaves off (they fall off the stem much easier when it's frozen). Throw the stem away, and put all the leaves back in the freezer bag; or do a bunch at once, and put all the leaves in a gla.s.s jar in your freezer.

Dried In a gla.s.s jar, dried thyme will last several months to several years. In a gla.s.s jar, dried thyme will last several months to several years.

Best in: Sauces, dressing, stuffing, salads, meat dishes, and seafood. Sauces, dressing, stuffing, salads, meat dishes, and seafood.

Fun fact: Thyme was thought to give courage, so women often presented a sprig of thyme to knights going off to battle. It was also placed under pillows to ward off nightmares. (I might have to try that tonight. I'm still trying to get the images of Danielle s.c.r.e.w.i.n.g up my Sh.o.r.e house out of my mind. Literally, she screwed the place up . . . in front of my kids, no less.) Thyme was thought to give courage, so women often presented a sprig of thyme to knights going off to battle. It was also placed under pillows to ward off nightmares. (I might have to try that tonight. I'm still trying to get the images of Danielle s.c.r.e.w.i.n.g up my Sh.o.r.e house out of my mind. Literally, she screwed the place up . . . in front of my kids, no less.) JUICY B BITS FROM FROM Joe JoeWe're very friendly people, and we like to invite even people we just met over for meals. Teresa and I had only known Danielle for a couple of weeks when she asked if she could bring her kids to our Sh.o.r.e house for the weekend. Of course, we said yes. Teresa and me and our kids were there, and Danielle's new boyfriend, Steve, came as well. I love to entertain. I'll open my house to anyone. But you gotta have respect.Early Sat.u.r.day morning, while mine and Danielle's kids were watching cartoons, Steve was in a recliner chair watching with 'em (big kid). Danielle comes in, lies on top of Steve, and starts to go at it right in front of the kids! I was furious. I grabbed Steve, took him outside, and told him if he ever did something like that again in front of my kids, I'd rip out his tongue and throw it in the lagoon. He apologized and said it was all Danielle, but in any case, respect your hosts. Don't dirty up their house or their kids, or you probably won't find yourself invited back . . . anywhere! I was furious. I grabbed Steve, took him outside, and told him if he ever did something like that again in front of my kids, I'd rip out his tongue and throw it in the lagoon. He apologized and said it was all Danielle, but in any case, respect your hosts. Don't dirty up their house or their kids, or you probably won't find yourself invited back . . . anywhere!

CHICKEN B b.r.e.a.s.t.s WITH WITH L LEMONY T THYME M MARINADE.

MAKES 4 SERVINGS.

This is Gabriella's favorite dinner. It's very light and sweet, just like her!

cup extra virgin olive oil2 tablespoons fresh lemon juice1 garlic clove, minced1 teaspoon chopped fresh thyme or teaspoon dried thyme teaspoon salt teaspoon crushed hot red pepperFour 9-ounce chicken breast halves with bones, skin removed 1. Whisk the oil, lemon juice, garlic, thyme, salt, and hot pepper in a gla.s.s or earthenware shallow baking dish until combined. Add the chicken and turn to coat with the marinade. Refrigerate, turning the chicken occasionally, for at least 1 hour and up to 2 hours. (Or let stand at room temperature for no longer than 1 hour.) Whisk the oil, lemon juice, garlic, thyme, salt, and hot pepper in a gla.s.s or earthenware shallow baking dish until combined. Add the chicken and turn to coat with the marinade. Refrigerate, turning the chicken occasionally, for at least 1 hour and up to 2 hours. (Or let stand at room temperature for no longer than 1 hour.) 2. Position an oiled broiler rack about 8 inches from the source of the heat and preheat the broiler. Position an oiled broiler rack about 8 inches from the source of the heat and preheat the broiler.

3. Remove the chicken from the marinade, reserving the marinade. Place the chicken on the rack, skinned side down. Broil for 10 minutes. Turn the chicken over and baste with the reserved marinade. Broil until an instant-read thermometer inserted in the thickest part of the chicken reads 170F, about 10 minutes longer. Transfer to a platter and serve hot. Remove the chicken from the marinade, reserving the marinade. Place the chicken on the rack, skinned side down. Broil for 10 minutes. Turn the chicken over and baste with the reserved marinade. Broil until an instant-read thermometer inserted in the thickest part of the chicken reads 170F, about 10 minutes longer. Transfer to a platter and serve hot.

Herb Study GuideYou've got all the spice-girl knowledge you need now. But I couldn't leave you without a little study guide. Here's a pretty little chart to remind you which herbs you should get fresh, freeze, grow yourself, or buy in a bottle, and when to add them to your dish.

Herb/Spice: Basil Basil How to Use It / When to Add It: Fresh / Freezer Fresh / Freezer Where to Keep It to Cooking: End of cooking End of cooking Herb/Spice: Capers Capers How to Use It / When to Add It: Jar from Store / Pantry Jar from Store / Pantry Where to Keep It to Cooking: Any time Any time Herb/Spice: Garlic Garlic How to Use It / When to Add It: Fresh / Under your counter Fresh / Under your counter Where to Keep It to Cooking: Any time Any time Herb/Spice: Oregano Oregano How to Use It / When to Add It: Dried from Store / Pantry Dried from Store / Pantry Where to Keep It to Cooking: Any time Any time Herb/Spice: Parsley Parsley How to Use It / When to Add It: Fresh / Freezer Fresh / Freezer Where to Keep It to Cooking: At the very last minute At the very last minute Herb/Spice: Rosemary Rosemary How to Use It / When to Add It: Grow it / Fresh / Freezer Grow it / Fresh / Freezer Where to Keep It to Cooking: Beginning of cooking Beginning of cooking Herb/Spice: Sage Sage How to Use It / When to Add It: Dried from Store / Pantry Dried from Store / Pantry Where to Keep It to Cooking: Beginning for less flavor; end of cooking for more flavor Beginning for less flavor; end of cooking for more flavor Herb/Spice: Thyme Thyme How to Use It / When to Add It: Grow it / Fresh / Freezer Grow it / Fresh / Freezer Where to Keep It to Cooking: Beginning of cooking Beginning of cooking

5 - Fresco E Naturale .

Aside from my one, publicly televised bubbie enhancement (and please, we've already been through this; it was very necessary), I'm a natural kind of girl. I like to look good for my husband and for myself, but I'm not out there getting injections, and fat lips, and pimping fake diet pills and stuff. (h.e.l.lo, O.C. Housewives! Love you!) If you look past the lip gloss, I'm a simple, honest, straightforward girl. I tell it like it is (obviously). I'm sweet, but I'm also feisty. (And I still got no freakin' skeletons in my freakin' closet. Thank you. Thank you very much!) I'm the same way with my food. I like it simple, I like it authentic, and sometimes, I like it spicy.

Italians take a very simple, natural approach to cooking and eating. It's about enjoying your life, enjoying your friends, eating good food, and drinking good wine. We work hard, and we play hard. I want to teach you how to add healthy habits so deeply into your lifestyle that you don't even have to think about it.

This is not a diet. Diets suck. I don't want you to ever again sign up for a strict, no-fun, no-taste, no-swallowing diet. That approach-that food is the enemy and you must control your food demons-is c.r.a.p. It might work if we were robots or something, and to get energy we plugged into a nutrient machine, but we're not. We're humans with this incredible body, and everything we need to keep it running right in front of us. Food is our friend. It's one of the greatest gifts we have: being able to refuel our bodies with delicious tastes and textures that can be enjoyed socially, romantically, and always sensually.

A happy, healthy, delicious, s.e.xy life is a great thing to wake up to every day. I want you to love food, love eating, and still love your body afterward. And all three are totally possible if you follow these Six Rules for Loving Your Food and Having It Love You Back.

Rule 1 No Obsessing No Obsessing The key to a healthy relations.h.i.+p with food is to stop obsessing about it. It's hard, I know, when we've been obsessing about what we put in our mouths since junior high. (Some of us more than others.) But stop. Just stop. Take a step back, take a deep breath, and take an honest look at how you look at food. is to stop obsessing about it. It's hard, I know, when we've been obsessing about what we put in our mouths since junior high. (Some of us more than others.) But stop. Just stop. Take a step back, take a deep breath, and take an honest look at how you look at food.

Is food a happy part of your life? Something you look forward to and feel good about afterward? Or do you have a love-hate relations.h.i.+p with it-you love to eat it, but hate all the worry and guilt and self-doubt that comes after? Do you consciously enjoy your food, or is it a ch.o.r.e that must be tracked and accounted for, like pennies in your checkbook?

Obsessing about anything isn't healthy. Not for you, and certainly not for those around you. You're a role model, even if you don't know it. You're a role model to your kids, to your nieces, to your G.o.ddaughter, to your friends, to the younger girls on the subway that look to you for what they will or should be doing in their future.

You're sending the wrong message if you're picking out the middle of a bagel and throwing away the outside because it has too many calories. You're sending the wrong message if you go out to dinner with your friend and eat two bites of his meal, but don't order anything for yourself but a drink because you don't want to get fat. (And you sure as h.e.l.l won't be invited to dinner with me!) You're smart. You're strong. You're fabulous. Stop obsessing about food right now. I promise, you can love your food and eat it, too.

Rule 2 Surround Yourself with Good Friends and Good Food Surround Yourself with Good Friends and Good Food I know a lot of people who are in abusive relations.h.i.+ps with food. They crave, they sneak, they binge, they starve. Some of them even forgot how to freakin' eat healthy, let alone cook! who are in abusive relations.h.i.+ps with food. They crave, they sneak, they binge, they starve. Some of them even forgot how to freakin' eat healthy, let alone cook!

Remember: food is your friend. If food makes you feel bad, you're eating the wrong food. Get rid of all the processed, unhealthy c.r.a.p in your house. Don't buy it anymore. Surround yourself with good food so that it's not only a part of your lifestyle, but a part of your environment. Get a pretty bowl, put it out on your counter where you can see it, and fill it with fruit. Have grissini and olive oil on hand in case you get the munchies. You might have to shop more to keep more fresh food around, but it's worth it. You're worth it.

You also have to hang around other people with healthy views on food and healthy eating habits. If your friends make you feel bad about what you're eating, get new friends. Bad behavior is contagious. You'll have a hard time living a healthy, happy lifestyle if you're always surrounded by other people who drink, snort, smoke, or pick at their dinner.

Rule 3 No Starving Allowed No Starving Allowed Your body needs food like a car needs gas. You wouldn't buy your dream car and then drive it on fumes, would you? You'd wreck the engine. You have your dream body right now. It might be covered up by a couple extra layers, but starving yourself will not reveal its better self. It will instead screw up your metabolism, make you miserable, drain you of energy, and scramble your brain. You wouldn't buy your dream car and then drive it on fumes, would you? You'd wreck the engine. You have your dream body right now. It might be covered up by a couple extra layers, but starving yourself will not reveal its better self. It will instead screw up your metabolism, make you miserable, drain you of energy, and scramble your brain.

Avoid Stripper FoodWant an easy way to remind yourself when a food is healthy for you or not? Never eat food that's also a stripper's name: Cookie, Candy, Cupcake . . .

You are kidding yourself if you think you can starve yourself thin and keep it up. You might get thin, but you'll be chained to the whole no-eating thing your entire life. Once you try to eat real food instead of rice cakes again, your body will freak out, and you'll gain more weight than ever. It's far better to eat a good meal and get a little activity going than to not eat, and not have the energy to walk to the mailbox.

Rule 4 Eat Real Food Eat Real Food It sounds obvious, but more and more of the ”diet,” ”natural,” and ”light” foods barely resemble food at all. What's ”natural” about a baked ”snack stick” in a box? What the h.e.l.l is a Pringle, let alone a fat-free one? It looks nothing like a potato. Same goes for a ”smart puff,” a ”soy crisp,” and a ”cakester.” Shouldn't food look like . . . food? but more and more of the ”diet,” ”natural,” and ”light” foods barely resemble food at all. What's ”natural” about a baked ”snack stick” in a box? What the h.e.l.l is a Pringle, let alone a fat-free one? It looks nothing like a potato. Same goes for a ”smart puff,” a ”soy crisp,” and a ”cakester.” Shouldn't food look like . . . food?

We've become used to things like Pirate's Booty and pita chips, but imagine if some guy walked out of the jungle who had never eaten anything but plants, animals, and foods made from just that his whole life. Do you think he would touch sugary cereals or diet sodas? You might as well hand him wood chips and battery acid.

The bulk of your diet should be real food-food from the earth. If your great-grandma couldn't find it in her garden, her farm, or at the grocery, it's probably not good for you.

Another way to know if you're eating a healthy diet of real food: you don't have a baggie full of vitamins in your purse. If you've restricted what you eat so much that you have to swallow your nutrients in a squishy pill, I say that's a problem. You can get everything you need to be healthy (and satisfied!) from real food.

Rule 5 The Fewer Ingredients, the Better The Fewer Ingredients, the Better It's that simple: the fewer ingredients something has, the better it is for you. Number of ingredients in a juicy peach? One. Number of ingredients in an energy bar? I counted more than twenty, including not-so-delicious-sounding things like ”organic date paste” and ”soy lecithin.” (Do not Google that last ingredient. You will not be happy. Oh, and avoid looking up ”gelatin.” I was sick all night from that mistake!) I don't think I cook an entire meal that uses more than twenty ingredients! the fewer ingredients something has, the better it is for you. Number of ingredients in a juicy peach? One. Number of ingredients in an energy bar? I counted more than twenty, including not-so-delicious-sounding things like ”organic date paste” and ”soy lecithin.” (Do not Google that last ingredient. You will not be happy. Oh, and avoid looking up ”gelatin.” I was sick all night from that mistake!) I don't think I cook an entire meal that uses more than twenty ingredients!

Even in recipes, look for simple and few ingredients. That's one of the things that's so great about authentic Italian recipes: most are made with fewer than seven delicious, nutritious ingredients. If you see a recipe asking for huge amounts of b.u.t.ter or heavy cream, look for another recipe. Or make a variation of your own using extra virgin olive oil. Experiment. Get your hands in there. Food is sensual. Enjoy it!

Rule 6 Get in Touch with Your Food Get in Touch with Your Food You can always look at the ingredients on processed food (and if you can't p.r.o.nounce it, put it back), but you really don't need to read a word to know if something is healthy or not. You have your five amazing senses, perfectly designed for a job like finding healthy food. Use them! at the ingredients on processed food (and if you can't p.r.o.nounce it, put it back), but you really don't need to read a word to know if something is healthy or not. You have your five amazing senses, perfectly designed for a job like finding healthy food. Use them!

Look at it. Listen to it. Smell it. Taste it. And, most importantly, touch it. Touch it before you buy it, and after you buy it.

If you can't touch your food before you buy it, you probably don't want it. I'm not saying you have to stick your head behind the deli counter, but you can feel if the chicken is firm or frozen through the wrapper. (Meat in a box? No thank you.) You can squeeze the potatoes in their sack.

Salute!

Once you get your healthy food home-and wash it, wash it, wash it- enjoy the entire experience of it. You know I toss salad with my bare hands, but I also rub spices into food, push my fingers deep into the dough, and caress my vegetables. Cooking and eating should not be a thing you do without thinking. You should savor every bit of it. Slowly. It's almost like a prayer, the way I cook in my kitchen. I inhale the smells, close my eyes, and I'm thankful. I can't just chop a tomato. I have to love on it first. I might rub it on my cheek or give it a little kiss. So smooth and soft and ripe and juicy. I want to know every corner, edge, surface, and texture of my food. Slowing down and appreciating the entire process will make a huge difference in how you enjoy food, how much you eat, and how your body responds to it.

Where to Find Your Food By now, you have a pretty good idea of what great, healthy, authentic Italian food is. Before we can cook it, though, we have to find it. Yes, you can find bits and pieces in your local grocery store, but to really get the best, you gotta find a farmer's market.