Sustainability Matters: October 10, 2014

 

Avocados may be good for your health, but the increased consumer demand could be over-burdening Chile’s water supply. [Treehugger]

 

Researchers have found that many U.S. restaurant chains have cut calories on new menu items by about 60 calories per dish, which could lead to a change in diners' waistlines over time. [NPR]

 

A political battle still rages between the Obama administration, the School Nutrition Association, and lunch ladies over the future of school food. [NY Times]

 

The sixth annual Chefs Collaborative summit in Boulder, CO met to gather like-minded chefs and discuss sustainability in the food... Read more >

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Recipe Roundup: October 9, 2012

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ve been eyeing this week.

 

Cherry Tomatoes, Greyling Gin, and Sea Salt Bar Snack [The Kitchn]

This barely counts as a recipe: simply buy a bottle of handmade gin, dip the last of the season's cherry tomatoes in it, and roll the tomatoes in salt. But sometimes the best recipes are the simplest ones.

 

Swordfish with Sweet and Hot Peppers [NYT]

Melissa Clark tames the heat of fresh chili peppers with a sauté of... Read more >

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Recipe Roundup: August 20, 2012

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!

 

Floating Island with Apricot Creme Anglaise [NYT]

Melissa Clark's ode to Julia Child, who would have turned 100 last week.

 

Charred Pepper Steak Sauce [Smitten Kitchen]

How to make a perfect grilled steak even better? Drizzle it with this smoky, tangy sauce.

 

​Corn Bisque with Crema [JBF]

This time of year, there's no such thing as too much corn. But if you got a little over-excited at the farmers'... Read more >

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