What We're Reading: September 2, 2015

 

From chocolate bars to trail mix, ramen is popping up in far more than soup bowls. [Yahoo! Food

 

You’re firing up the grill this holiday weekend, but what else is on the menu? Pump up your barbecue side game with this collection of recipes. [Serious Eats

 

The USDA has approved production of the Simplot G.M.O potato. [Food Politics

 

A carrot cake Bug’s Bunny would approve of. [... Read more >

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Waste-Less Tips for Storing Produce

 

What category of food do you end up throwing out the most? If it’s produce, you’re definitely not alone. The average household ends up throwing out 22 percent of all the fresh fruits and vegetables they buy—that’s more than two of every ten strawberries! If you want to ensure you’ll eat all that healthy produce before it goes bad, it helps to know how long it will last and where to store it for maximum shelf life. To help, Sustainable America created the handy produce storage cheat sheet below that you can print, hang on your fridge, and consult when you’re unpacking your groceries. First, a few general tips:

 

  • Most fruits ripen best at room temperature. Once ripe, store fruit in the refrigerator in a plastic bag according to the times in the chart. 
  • Berries, cherries, grapes, and figs need to be refrigerated immediately.

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Ask a Chef: "Top Chef" Winner Hosea Rosenberg

 

After reigning supreme on Top Chef: New York, Hosea Rosenberg went on to make an indelible mark on Boulder’s food scene with his Blackbelly concept. Later this month, the acclaimed toque will bring his talents back to the Big Apple to showcase facets of his farm, restaurant, and butcher shop for a dining experience from the source to the plate. In anticipation of his upcoming dinner, we spoke to Rosenberg about his guilty-pleasure foods, dry-aged beef, and the sage advice he received from Jacques Pépin.

 

 

What is your inspiration behind the menu for this Beard House event? 

To showcase what we’re doing at the new restaurant—mainly the butchery, dry-aging, and dry-curing.

 

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?... Read more >

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What We're Reading: September 1, 2015

 

Ditch plastic for pork and discover the history behind the all-American bloody Mary meat straw. [NPR]

 

Is organic a synonym for luxury? Sky-high prices and a new study say so. [Quartz

 

It's tea time! Here's a primer on how to brew the perfect mug of black tea. [Serious Eats

 

A Happy Meal revamp: one airport in London is offering restaurant dishes that are chock full of mood-enhancing hormones. [CNN

 

Looking to spice things up? How about ten ways to make z... Read more >

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Eye Candy: Peruvian Avocado–Chocolate Cake with Quince and Avocado Ice Cream

Photo: Jeffrey Gurwin

 

Of all the show-stopping pairings on the dining landscape, chocolate and avocado may not spring to mind as the most popular, but perhaps we should classify it as one of the great culinary partnerships (think: tomatoes and basil or sweet potatoes and brown sugar). At chef Martin Morales's Beard House dinner last month, the Peruvian native not only highlighted the avocado's role in savory dishes—like his fantastic grilled octopus with Peruvian avocado cream—he also touted its sweet side in a stellar performance with the roles of cake and ice cream. A true standout of the evening, Morales's decadent chocolate cake was so rich and moist (thanks to the inclusion of avocados in the batter), it was dream-worthy. With his winning combination of creativity and impeccable ingredients, Morales highlighted the true versatility of his native cuisine.

 

... Read more >

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Chefs Break from the Kitchen for JBF’s Chefs Boot Camp for Policy and Change

Photo by Jeff Gurwin

 

This fall, from September 13 through 15, more than a dozen chefs will come together at Shelburne Farms in northern Vermont for the James Beard Foundation’s eighth Chefs Boot Camp for Policy and Change. During the intensive three-day session chefs will hone the policy and advocacy skills they need to be effective champions for their chosen food-system causes.


 
“As we embark on our eighth Chefs Boot Camp for Policy and Change, the Foundation is thrilled to have played a role in helping so many talented chefs put their thoughts into actions in creating a healthier, more sustainable food system,” said Kris Moon, senior director, strategy and development of the James Beard Foundation. “As a result of our targeted advocacy and policy curriculum, programmed in partnership with the Chef Action Network (CAN), we... Read more >

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What We're Reading: August 31, 2015

 

Our deep, abiding love of waffles may be older than the Acropolis: ancient Greeks may have been firing up the iron centuries ago. [Lancaster Online

 

These homemade fruit roll-ups just might make your child the most popular kid in the cafeteria. [Food52

 

The leftover water from a can of chickpeas can make delicious buttercream frosting. [CakeSpy

 

California’s drought has cost the state 21,000 jobs this ye... Read more >

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Happy Hour: Mango–Mezcal Paloma

 

While the ubiquitous Margarita may masquerade as the most popular Mexican cocktail, seasoned beverage aficionados know that the Paloma (Spanish for "dove") is one of the most beloved libations south of the border—and it's swiftly gaining traction. A refreshing combination of sweet and tart, the Paloma traditionally combines tequila, grapefruit, lime, and salt with an effervescent kick. This vibrant spin from New York City's La Palapa calls for both tequila and its smoky sister spirit, mezcal (derived from the Nahuatl translaton for "oven-cooked agave"). Mango purée and chopped cilantro lend a decidedly tropical flair. We'll drink to that. 

 

Get the recipe here.

 

... Read more >

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Video: How to Make James Beard's Deviled Crab

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 
 

If James Beard said, “I have maintained all my life that this is the best cooked crab I have ever known,” then, well, you just have to make it. The love child of the classic crab dip and... Read more >

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Sustainability Matters: August 28, 2015

 

 

Despite the drought, California winemakers have continued to prosper and think outside of the box. [NYT]

 

Massachusetts stays one step ahead: a new ballot measure could require cage-free eggs, pork, and veal. [MF]

 

Sweden’s ocean ambassador insists that putting a price on natural capital could be the key to conservation. [Grist]

 

High-quality and low-carbon: food waste and beef fat can be used as renewable jet fuel. [... Read more >

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