"It's Only Food" Blog at Allrecipes.com

"It's Only Food"

Feb. 1, 2012 5:06 pm 
Updated: Mar. 25, 2012 9:40 am
Eat more garlic and your cholesterol will go away!  Fenugreek will lower blood pressure!  Cinnamon will keep blood sugar levels where they belong! We have all heard these claims that foods will fix problems that genetics, evolution and lifestyle have bestowed upon modern man and woman. Apple… MORE
Jan. 19, 2012 1:27 pm 
Updated: Mar. 25, 2012 12:19 am
Yes Paula Deen has type 2 diabetes, and no, she didn't reveal that she had it and kept producing show with  foods high in fat and cholesterol and sugar. It is her disease to deal with and she has repeatedly said in the past that "she is the cook, not the cardiologist". Just because she is… MORE
Jan. 13, 2012 4:57 pm 
Updated: Jan. 14, 2012 3:37 pm
Lots of chefs have a signature style, from the way they cut their vegetables for soups and stews, to the way they plate their food and present it. Some chefs have favorite seasonings-say bay leaves that seem to end up in every dish they make. Some chefs go through stages and use seasonal… MORE
Jan. 5, 2012 2:40 pm 
Updated: Jan. 31, 2012 4:28 am
We are a connected world.  Not only can anyone live anywhere, but you can get anywhere pretty fast too.  This creates the fortunate ability to have different cultures intertwine within each other.  One great dividend of this is the food that is added into the sum of all the parts. Take some… MORE
Jan. 1, 2012 1:16 pm 
Updated: Jan. 10, 2012 9:14 am
There are a lot of good things to say about dining out in a chain restaurant, and there are a lot of dreadful things as well.  Let’s start with the good.  Let me think…oh yeah-average, lackluster food and automaton service.  Now don’t get me wrong, the service is great in some of the… MORE
Dec. 22, 2011 5:53 pm 
Updated: Jan. 11, 2012 1:57 am
I have worked 30 years during this season doing parties, catering, baking, planning, buying and prepping so someone else could have a good Christmas party or event, and I realize that a lot of you on this site, although you don't do it for a living,  are in the same boat as me.  We spend our… MORE
Dec. 11, 2011 9:36 am 
Updated: Feb. 1, 2012 3:50 pm
New York City has banned trans fats, certain states are considering controlling school lunch programs and decisions are made to remove pop and vending machines that sell chocolate and candy and chips from schools and work buildings. Now in no way do I support a nanny state anywhere, but… MORE
Oct. 22, 2011 2:33 pm 
Updated: Oct. 29, 2011 2:22 pm
Over the last decade we have witnessed portions of food growing increasingly larger in their placement on menus and in advertising.  Cheese-stuffed pizza crust, bigger burgers, more toppings, deals involving more for less, burritos as big as your head, and  huge appetizers served before the… MORE
Oct. 1, 2011 4:31 pm 
Updated: Oct. 11, 2011 10:22 am
Hello all. We all love to cook and make great food, but there is always something that is just fantastic, but yet is a pain in the butt to make. For me it is always something like raw chicken or fish, something that will make a mess when I either tenderize it or clean and de-bone it.  I think… MORE
Sep. 20, 2011 2:48 pm 
Updated: Jan. 31, 2012 4:28 am
Dawn is an hour or two away as you unlock the doors and turn on the lights.  As you make your way across the dining room to start a pot of coffee, you notice that the table cloths are crooked on some of the tables and there are cracker crumbs on the floor, not really obvious, but still enough… MORE
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John Politte

Home Town
Leavenworth, Kansas, USA
Living In
Coon Rapids, Minnesota, USA

Member Since
Oct. 2009

Cooking Level

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Kids, Quick & Easy, Gourmet

Gardening, Hiking/Camping, Walking, Fishing, Reading Books, Music

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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
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