Introducing the Better Burger Project™

 

Calling all chefs! The Beard Foundation is kicking off the Better Burger Project™, an in-restaurant menu promotion through which chefs will create a healthier, more sustainable burger by blending ground meat with finely chopped, cultivated mushrooms. Participating chefs have the chance to win a trip to NYC to prepare their “Better Burger” at the historic Beard House, at the official welcome reception for the 2015 JBF Food Conference. The promotion will run from Memorial Day 2015 to July 31, 2015. Find more info here. Once the promotion launches in May, follow all participating restaurants’ “Better Burgers” with #betterburgerproject on Instagram.

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What We're Reading: February 3, 2015

 

Shake off the February chill with these hearty lasagna recipes. [Serious Eats

 

Unsurprisingly, the current Congress does not rate very highly on Food Policy Action’s National Food Policy Scorecard. [Civil Eats

 

One of the newest shareholders in Shake Shack is none other than PETA. [Fork in the Road

 

Muse upon the merits of the maitake mushroom. [... Read more >

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Daily Digest: June 2, 2014

Mushrooms

 

North Korean scientists suggest mushroom-based drinks could be the next Gatorade. [NY Daily News

 

As the economy improves, the number of food stamp recipients drops. [NPR

 

Los Angeles's Chinese American Museum unveils an exhibit dedicated to hot sauce. [NPR

 

Domestic versus imported: which Nutella is better? [Washington Post] ... 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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Recipe: French Onion and Mushroom Soup with Bourbon and Swiss Cheese

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

At first glance, chef J. J. Kingery's version of French onion soup appears to be run-of-the-mill bistro fare. But there are some surprises lurking underneath that crunchy and golden blanket of cheese, like earthy mushrooms that have been cooked in sherry, as well as a generous splash of bourbon. Get the recipe here.

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June's Best Recipes

Wild Mushroom Stew with Egg YolkOrange–Marcona Almond Salad with Pineapple Granita Beat the summer heat with this simple, elegant, and refreshing salad from Jehangir Mehta. Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes Michael Lomonaco may be known for steaks, but this tangy soup proves that he also has a way with lighter fare. Wild Mushroom Stew with Egg Yolk Use any combination of wild mushrooms in this rich stew from Clyde Common's Chris DiMinno.

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Recipe: Wild Mushroom Stew with Egg Yolk

Wild Mushroom Stew with Egg Yolk Whether your version of foraging is a hunt across the forest floor or just a quick stroll through the farmers' market, be sure to grab some wild fungi for this earthy and creamy stew from chef Chris DiMinno of Clyde Common in Portland, Oregon. (The recipe calls for a few ramp leaves, but don't worry if the allium's season has ended in your neck of the woods—the dish is just as satisfying without them.) Get the recipe here.

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