All Food
First LookUS restaurants host refugee chefs as part of worldwide festivalFor the first time, restaurants in US cities will turn over their kitchens to refugee chefs for an evening as part of the Refugee Food Festival, organized by the United Nations Refugee Agency and a French nonprofit. The purpose of the program is to increase awareness about the experiences of refugees.
Poke bowl trend combines choice, healthy ingredientsMany of the latest food trends in the United States, including açaí bowls and sushi burritos, are being driven by environmentally aware Millennials who enjoy customizing quick and healthy fusion-flavored meals.
First LookBritish chefs cook up food waste solutionsIn Britain, chefs have started concept restaurants, soup kitchens, and social enterprises turning waste into meals. With no national food waste program, nonprofits have been taken the lead to redistribute food and change the way people think about kitchen scraps.
First LookSouth Carolina pitmaster breaks mold as James Beard winnerRodney Scott, who runs a South Carolina barbecue restaurant, was recently named the James Beard Foundation's Best Chef Southeast. Mr. Scott's win, one of three African-American winners this year, reflects the larger embrace of barbecue and Southern cooking in the food world.
First LookMcDonald's tries to shake its junk food image by slimming down Happy MealThe Happy Meal menu will soon no longer list cheeseburgers and chocolate milk, although diners can specifically ask for them with the kid's meal.
Cookie history: from George Washington's house to US holiday fêtesChristmas cookies date back hundreds of years and are tied to immigrants, especially the Dutch. Modern cooks are encouraged to elevate the original ideas, combining ingredients such as chocolate and rosemary in their holiday treats.
First LookAmazon ramps up research on pre-made meals, but will home cooks buy them?The online retail giant may be hoping to access a market of customers looking for quick-and-easy meals using a technology originally developed for the military to extend the shelf life of foods while retaining flavor, texture, and nutrients.
Local food popularity grows further – but what’s ‘local’?What does it mean to shop local? For some, local remains a matter of geography. For others, it is about supporting their local economy or a more sustainable food system. And for still others, it is about knowing where their food comes from and how it is made.
Fettuccine with asparagus, bacon, and lemonSlender, fresh asparagus teams up with lemon, bacon, and Parmesan for a bold pasta dish that tastes like spring.
Lamb lollipops with lemon yogurt sauceA flash sale inspired a delicious dish of lamb lollipops with a tangy yogurt sauce for dipping.
Strawberry basil chiffon cake with strawberry basil sauceChiffon cake makes for a lovely and airy spring treat.
Orange rhubarb swirl pound cakeThis pound cake with a sweet, fruity glaze makes a perfect snack or teatime cake.
Peanut butter nutella blondiesThere is no reason whatsoever to skimp on the peanut butter or Nutella when making these decadent blondies.
Crustless quiche bites with asparagus and oven-dried tomatoesThese crustless mini quiches can be served either as an appetizer or with a simple green salad for a main meal.
Cooking pizza in a skilletSkillet cooking becomes even easier if you start with ready made ingredients, such as the components for this chicken alfredo pizza.
Greek Easter cookies (Koulourakia)In Greece, Easter is the biggest holiday of the year. You don't have to be Greek to love these simple butter cookies with a hint of lemon.
Ham and parsley pieThis all-in-one dinner, packed with potatoes, ham, and parsley, is a delicious way to use up leftover Easter ham. Serve with a simple green salad.
Slow-roasted lamb shoulderSlow-roasted lamb serves as the perfect centerpiece for an Easter celebration.
Shrimp scampi with riceRice steps in for pasta in this otherwise reasonably classic shrimp scampi.
Skillet apple crumble for twoA 6-inch cast iron skillet provides the perfect size for creating a not-too-big dessert.
