Daily Digest: April 28, 2014

Figs

 

Once a seasonal treasure, figs might become a year-round crop. [NPR

 

The lime shortage has L.A. restaurants and chefs in a squeeze. Learn how they're coping with the limited supply. [LAT

 

Dandelion greens: how to use this weed in your next meal. [Smithsonian

 

Would you eat this edible water bottle? [Smithsonian]

 

Here's a new breathalyzer that attaches to a smartphone. [... Read more >

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Ask a Chef: Mike Lata, What Are Your Favorite Summer Ingredients?

Mike Lata 2009 JBF Award winner Mike Lata is the chef of the celebrated FIG (Food Is Good) restaurant in Charleston, South Carolina. He recently talked to us about his favorite summertime foods.

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On the Menu: April 18 through April 24

Here’s what’s happening at the Beard House next week: Monday, April 19, 7:00 P.M. Garden State Bounty For his second trip from the Liberty House to the Beard House, chef Philip Campanella is joining forces with chef and seasonal-dining advocate Jerry Villa to cook up a dinner that showcases local bounty from the fertile fields of the Garden State. Tuesday, April 20, 7:00 P.M. Best of San Francisco Gregory Short served as Thomas Keller’s sous-chef at the French Laundry before working throughout France in restaurants like Taillevent. Now at Masa’s, he is joined by pastry chef John McKee and master sommelier Alan Murray in

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