by Andrea Strong in Chefs and Restaurants, August 13, 2014
by Amy Chaplin in Amy's Whole Food Cooking, August 12, 2014
When Doug Crowell opened Buttermilk Channel in Brooklyn in 2008, the crowds were lured by chef Ryan Angulo’s hearty Americana fare: buttermilk fried chicken and cheddar waffles with savoy cabbage slaw, duck meatloaf with corn pudding and blackberry gastrique and St. Louis ribs with new potato salad and mustard glaze.
But Crowell and his chef knew their audience included almost as many vegivores as carnivores. Instead of cobbling together an array of vegetable sides to satisfy these guests, they created a separate vegetarian menu that included a house-made mushroom-barley burger, a warm mozzarella and romaine salad with a soft poached egg and roasted cauliflower, grilled flatbread with snap peas and ricotta, and locally made Caputo’s linguine with summer squash, tomatoes and basil. “There is such demand here for vegetarian dishes and recipes that are just a little lighter,” Angulo says. “So many people are eating that way. They don’t want steak frites every night. We wanted to give them a menu that included as much variety and thoughtfulness as the regular menu.”
by Sally Wadyka in Trends, August 11, 2014
This time of year, a bowl of sliced fresh tomatoes and a simple dressing can become a delicious meal in itself. Once you’ve had your fill of tomatoes dressed with the classic olive oil and balsamic or red-wine vinegar, try this recipe for a change of pace.
by Silvana Nardone in Healthy Recipes, August 10, 2014
There is certainly no shortage of trendy ways to hydrate yourself on a hot summer day: smoothies, energy drinks, kombucha teas, vitamin-infused waters and, lest we forget, the ubiquitous coconut waters. Not to mention the boring old plain water that comes out of your tap — free. But if you’re thirsty for yet another option, you’re in luck. The latest beverage to show up at the grocery store is maple water.
Not to be confused with sweet, sticky maple syrup, maple water is basically the thin (supposedly not sticky) sap that is tapped directly out of the tree. “It takes 40 gallons of maple water to boil down to one gallon of syrup,” explains Kate Weiler, Co-Founder of Drink Maple. “People think maple water is going to overly sweet but are pleasantly surprised by its refreshing quality.”
by Jessica Goldman Foung in Scaling Back on Sodium, August 9, 2014
Don’t forget about dessert. These recipes — putting summer fruits front and center — give you just the excuse you’ve been waiting for.
Black and Blue Cheesecake Tart
Blackberries and blueberries co-star in this luscious cheesecake. With all of the antioxidants going on here, you’ll be fighting free radicals while simultaneously poking your fork into a graham-cracker crust.
by Amy Reiter in Food News, August 8, 2014
Let’s talk a little about low-sodium pickles. It turns out that a lot of what our taste buds (and our hot dogs) expect is not just the salty lick of the brine, but the tangy kick of the acid. Which means, with the right ingredients and strong spices, you can make a low-sodium pickle (or relish!) that meets palate approval.
by Abigail Libers in Healthy Recipes, August 7, 2014
In this week’s news: School bake-sale restrictions spark a tempest in a muffin tin; homemade yogurt is whey better than the store-bought kind; and veganism gets a high-profile new cheerleader.
Bake-Sale Ban: Half-Baked?
Ah, the beauty of the school bake sale: Hoovering homemade cookies somehow seems virtuous when the money is going to a good cause. (“It’s all for the kids!”) What to make, then, of reports that federal restrictions aiming to curb childhood obesity have led to a “ban” on treat-peddling school fundraisers? “In dozens of states, bake sales must adhere to nutrition requirements that could replace cupcakes and brownies with fruit cups and granola bars,” the Wall Street Journal warned. The Washington Post, however, was quick to point out that the states, not the federal government, will dictate the number of nutritionally questionable bake sales schools can have. Georgia, for instance, will allow 30 bake sales per year per school — which comes to 75,000 cupcake sprees state-wide annually.
by Andrea Strong in Chefs and Restaurants, August 6, 2014
Lend us your ears! Nothing beats fresh corn on the cob in the summer — but sometimes those sweet, crunchy kernels just yearn to bust out.
This colorful dish makes a bright side and comes together in not a ton of time. The fresh corn gets sauteed with red onion and orange bell pepper and, just before it’s served, a pop of fresh basil (or other green herb) delivers an added burst of color and flavor.
by Dana Angelo White in Food News, Gluten-Free, August 5, 2014
“Nutrition was always something I was interested in,” says Josh Feathers, corporate chef at Blackberry Farm, the acclaimed Tennessee hotel and restaurant in the foothills of the Smoky Mountains. A veteran of the Navy, where he was an admiral’s cook for seven years, Feathers was in fantastic shape when he joined Blackberry Farm in 2000. But as time went by, things changed. “I spent more and more time than ever in the kitchen and middle age started creeping up on me,” he recalls. “I looked at myself and said, ‘’Wow, I need to lose about 30 pounds.'” By focusing on portion control and adding a regimen of running and weigh- training at the gym, Feathers shed the weight in six months.
by Amy Chaplin in Amy's Whole Food Cooking, August 5, 2014
One year ago, the Food and Drug Administration (FDA) unveiled a plan to set guidelines for packaged foods claiming to be free of gluten. The FDA regulations, which are voluntary, take effect today and stipulate that any packaged food labeled “gluten-free” must contain no more than 20 parts per million of gluten.
While companies cannot be forced outright to disclose whether a product contains gluten or not, the standard could help establish a uniform definition of “gluten-free” for consumers and also help hold accountable those food manufacturers that promote their products as gluten-free.
When apricots are ripe and at their peak, they have an irresistible tart, tangy and almost floral flavor. And because the flesh of an apricot is quite thick, the fruit makes a great addition to smoothies, requiring little more to achieve a velvety consistency.
To make this particular smoothie substantial enough for breakfast, I also like to add in oats and yogurt. Rolled oats may seem like an odd ingredient to use in smoothies, but when soaked and blended, they deliver creamy texture and earthy flavor — plus added fiber. The result is a smoothie that will keep you going until lunch.