Sustainability Matters: June 5, 2015

 

Doctors across the nation are increasingly enrolling their patients in fruit and vegetable prescription programs to combat obesity. [Modern Farmer

 

Wikileaks is offering a bounty for a copy of the Trans-Pacific Partnership. [Food Politics

 

A new report suggests that in this year alone, California’s drought will cost  farmers $2.7 billion and more than 18,000 jobs. [NPR

 

Congress is reconsidering allowing egg imports from the Netherlands,... Read more >

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Recipe: Port-Poached Rhubarb with Ricotta and Walnut Crumble

Port-Poached Rhubarb with Ricotta and Walnut Crumble

 

Cooking with rhubarb can involve more than just hitting the stalks with a blizzard of sugar. For this simple dessert, rhubarb gets to hang with port, vanilla beans, and peppercorns, too, then joins some homemade ricotta and walnut crumble in the bowl. Get the recipe.

 

 

Anna Mowry is special projects manager at the James Beard Foundation. Find her on Twitter and Instagram.

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Throwback Thursday: April Bloomfield's British Empire

Photo by Kent Miller Studios

 

JBF Award winner April Bloomfield has won our hearts through our eyes, ears, and of course, our stomachs. The queen of nose-to-tail cuisine has now conquered seed-to-stalk with her new bestselling cookbook A Girl and Her Greens, revealing a wide-ranging appeal as rare as her famous Spotted Pig burger. This TBT, we’re sharing a candid moment of revelry from last year’s Taste America NYC event, where Bloomfield and fellow JBF Award winner Daniel Boulud let off some steam backstage at Boulud’s flagship restaurant. JBF's Taste America national tour returns this fall, so stay tuned for more information.

 

Try Bloomfield’s take on a snap pea salad here.

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What We're Reading: June 4, 2015

 

Get the 411 on fungi. [Serious Eats

 

Carnitas may be in short supply, but how about a Chipotle chorizo burrito? [FWF

 

It’s about more than the stalks: celery leaves make a mean pesto, and much more. [The Kitchn

 

Amanda Cohen shares her secret weapon for when you're out of ideas for dinner. [... Read more >

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Expo Milano: Eater Visits Expo and the USA Pavilion

Food Truck Nation at the USA Pavilion (Photo: Rob Gullixson)

 

Big thanks to Eater for producing this gorgeous slideshow of Expo Milano, the first-ever food-focused world's fair that's open in Milan now through October. More than 140 countries have participated in the fair by building ambitious "pavilions" that showcase national cuisine, interactive exhibits, and eye-popping design. The USA Pavilion, co-led by the James Beard Foundation and the International Culinary Center, includes a state-of-the-art vertical garden and a nearby fleet of food trucks, pictured above, that offer a rotating menu of regional American foods.... Read more >

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Ask a Chef: Paul C. Reilly

 

At Denver's cozy Beast + Bottle, chef Paul C. Reilly oversees a tightly curated menu of rustic American cuisine that reflects a reverence for ingredients. His sister and co-owner, Aileen Reilly, runs the front of the house at the intimate restaurant, which also boasts an in-house butchery program and an acclaimed wine selection. On Monday, June 8, the pair will bring their acclaimed fare to the James Beard House. To get a sneak peak, we chatted with Reilly about where he finds his inspiration, his dream culinary travel destination, and his all-time favorite cookbooks.

 

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Who’s been your biggest inspiration?

My chef at [the now-closed] Danal, Ronna Welsh, (current owner of Purple Kale Kitchenworks in Brooklyn), showed me how t... Read more >

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What We're Reading: June 3, 2015

 

Have dim sum for dinner with these tips on frozen dumpling prep. [Food52

 

California’s drought means big business for Washington wineries. [NYT

 

Anheuser-Busch turned one of its facilities into a water-canning factory to help flood victims in Texas. [NBC

 

Do you know the genus of your morning cup of joe? [... Read more >

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Video: How to Make Ramp-Stuffed Roast Chicken

Photo: Anna Mowry

 

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.

 

Spring has finally sprung, and that means only one thing to food lovers across the country: ramp season is officially in full swing! JBF's director of house operations and events V... Read more >

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Spring Recipes: Radishes and Turnips

 

The spring's first radishes and turnips are often the best of the season: crisp, almost juicy, with a pleasant bite. We like to dip breakfast radishes into sweet, creamy butter and slice small, white turnips into salads, but sometimes figuring out how else to cook with them can be a puzzle. To help us rethink these roots, we found several dishes to try in the coming weeks:

 

Miso-Honey–Glazed Turnips [Fine Cooking]

A tablespoon of white miso adds a savory note to these sweet yet peppery turnips.

 

Roasted Radishes with Radish Greens [F&W]

Is there any vegetable that doesn't benefit from roasting? Make this dish now, before it gets too hot to turn the oven on.

 

Pink Pickled Turnips [BA... Read more >

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What We're Reading: June 2, 2015

 

Pump up your preserve game with this recipe for easy skillet jam. [Bon Appétit

 

The top commercial baby formula is going G.M.O.-free. [NYT

 

The EPA is proposing pesticide-free zones in a bid to save the honeybee. [Reuters

 

Some spices are worth emptying your wallet for. [Serious Eats

 

Processed foods have become taboo, but are they... Read more >

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