Some big, some small, some new, some tried and true…all delicious. These menu items, ingredients, techniques, pieces of equipment and dining initiatives are getting chefs and cooks majorly stoked to be in the kitchen.
Just when you thought ballpark food couldn’t get crazier or more way out there, along comes an oversized bacon cheeseburger forcibly mated with a pepperoni pizza, Buffalo wings and bacon cheeseburgers grafted into a Bloody Mary, Fruit Loops topping a hot dog that’s already topped with mac n cheese and…well, you get the idea. Check out our photo gallery for these and other culinary…um, innovations?…coming to Major League ballparks this summer.
Deep, rich moles mingle with goat cheese and pickled slaw on a local beef taco. Traditional salsas are spiked with peaches. Tortas get the East Village treatment. Innovations with Mexican food are happening here and now....More
It's called lazy morning muesli but the ingredients are actually pretty energizing: walnuts, apples, sunflower seeds, yogurt...it sounds like a revved up morning instead in this recipe from California Walnuts....More
Cornell University’s Breakfast of Change initiative is bringing more veggies onto the breakfast scene. This starts with a base called Morning Zhou, a Chinese porridge/brothy soup with jasmine rice that’s cooked with chicken or vegetable stock....More
Choose and combine (or let your guests DIY) pulled chicken, scallions, dried chilies, flaked salmon and more on this savory sweet porridge. This recipe was developed just for FM by the National Honey Board....More
YIELD: 1 serving
1 cup frozen raspberries
1 cup frozen mango pieces
1 cup coconut milk
1 Tbsp. agave nectar
1 Tbsp. flax seeds
1 Tbsp. hemp seeds
1 Tbsp. chia seeds
1. Blend all ingredients together in blender or food processor.
2. Top with desired ingredients, such as whole raspberries, coconut milk and toasted almonds.
Photo and recipe: National Processed Raspberry Council...More