Meet Sting, Grammy-winning singer, songwriter — and organic farmer.
Last night at a town theater in Figline Valdarno, Italy, the rock star opened up about his 300-hectare Tuscan estate, which includes a 100 percent organic farm. There, he produces extra virgin olive oil, chestnut and acacia honey, fruits, vegetables, jam, salami, and other food products that are popular among fellow Tuscans.
"I came here and I decided to stay and be a farmer, because I wanted to nourish my family with genuine quality products in a healthy environment," the singer explained. "With this business in Tuscany I am trying to help myself and those who are close to me to live better in a natural context."
The celebrity also spoke about another highly anticipated product of his estate: his own label of wines, scheduled to roll out in September. The line will include a Chianti and a Toscana made primarily from Sangiovese grapes grown on his estate. The first release will be 30,000 bottles of 2007 vintage that have been cellared for two years.
Although I knew Sting was a notable environmental activist, I must admit that I had no idea he had a 100 percent organic farm that produced goods such as olive oil and salami. Would you buy Sting's wine to support his efforts?
A classic pesto sauce consists of fresh basil and pine nuts, but when basil is not in season, the thick fragrant sauce can easily be made with other herbs and greens. In this recipe the pesto is a blended mixture of spinach, arugula, parsley, and walnuts.
It's tossed with whole wheat pasta to create a dish that is healthful and filling. A heaping dollop of ricotta cheese laced with honey adds a touch of creamy sweetness to the pasta. For the recipe to this creative vegetarian dinner, read more
Mise en place is a French culinary term that refers to the gathering and prepping of ingredients before starting the cooking process. It's standard practice in restaurant kitchens, but I'm wondering how many of you do it at home?
Many recipes — from French toast to bread pudding — call for leftover bread. But why would anyone want to cook with old bread that's hard and dry?
Eaten out of hand, day-old bread may taste inferior to its fresh counterpart. But stale bread actually has virtuous characteristics that can make it preferable to cook with. According to food science authority Harold McGee, when freshly baked bread cools, its starches reorganize to form bonds that are even firmer and stronger than they were before. This means that if the bread is soaked in a wet substance — such as eggs for French toast or milk for bread pudding — it will still retain its sponge-like structure rather than falling apart. Bread crumbs are an ideal binding agent in cooking for the same reason: even when wet, they will maintain structure.
This St. Patrick's Day, instead of sipping regular old beer, get creative and use an Irish brew to make a beer cocktail. If the thought of an Irish car bomb or Broilermaker makes you shudder, have no fear; these libations are easier to drink than their shot-in-beer cousins. And there's something for everyone, whether you prefer a lighter lager or rich stout.
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Meet Sting, Grammy-winning singer, songwriter — and organic farmer. 
J Brand
Vera Wang
Dries Van Noten