Daily Digest: May 15, 2014

 

wine labels

 

U.S passes France in annual wine consumption. [NPR]

 

USDA-proposed beef imports from Brazil give American ranchers cause for concern. [NPR]

 

Fast food protests go global as workers push for higher wages. [NYT]

 

After a devastating forest fire, morels find new life. [ABC

 

American apples are overwhelming the Mexican market. [... Read more >

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Recipe Roundup: Spring Soirée

Chris DiMinno's recipe for wild mushroom stew with egg yolk, adapted by the James Beard Foundation

 

There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.

 

Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.

 

Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.

 

Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >

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Eye Candy: Brotherly Love

The Voltaggio brothers work together to plate a course of shima aji with salsify, quinoa, and morels. You can view more photos of the Top Chef finalists' thrilling dinner by clicking here. (Click here to see our clip of Michael discussing his pigeon pastrami.)

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Recipe: Grilled Buffalo Strip Loin with Sautéed Morels and Garlic

buffalo strip loinThis hearty buffalo steak recipe comes from the menu at 8100 Mountainside Bar & Grill, where chefs Pascal Coudouy and Reese Hay thrill snow bunnies and foodies alike against a backdrop of the stunning Rocky Mountains. Paired with morels and roasted garlic, this meat has all the brawn of beef.

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