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Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About
We Don’t Eat Red Meat on a daily basis, but every once in a while we do feel like indulging in a juicy hamburger or savoring a grilled garlic and rosemary-marinated leg of lamb. In fact, we probably appreciate the taste of meat a lot more now that we eat it less frequently.
A decade ago both of us, like many others, consumed a lot of red meat. This shift away from red meat was both conscious and unconscious. For one thing we’ve balanced our menus better by eating more of a variety of foods rather than following the old meat, potato, and vegetable meal blueprint. When you eat more pasta, rice, and other grains, as well as plenty of fresh vegetables, you find yourself just naturally eating less meat or smaller portions of it.