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This article highlights various individuals and companies that are making significant contributions to the food and beverage industry. It features Erick Williams, a chef in Chicago, who is revitalizing the Bronzeville community and supporting Black-owned businesses. Caleb Wang and Jen Liao of MìLà have developed frozen soup dumplings for consumers to steam at home. Hand Hospitality in New York is promoting Korean cuisine and establishing it as a force in American dining. Dan Giusti founded Brigaid to bring professional chefs into institutional food-service programs for vulnerable populations. Siete Family Foods offers grain-free products, starting with tortillas. The article also mentions a bartender and cultural historian who is challenging traditional norms in the cocktail industry. It highlights several innovative and sustainable food and beverage products, including a high-smoke-point oil made from fermented sugarcane, a recyclable and compostable foam made from food waste, a sustainable fish farm in Hawaii, and dealcoholized sparkling wines. The article emphasizes the importance of diversity and inclusion in the industry. [Extracted from the article]

Copenhagen's restaurant scene is experiencing a shift as chefs who have trained in renowned establishments like Noma and Geranium are incorporating their own cultural backgrounds into their cooking. Chefs like Will King-Smith and Megan Leung at Goldfinch are bringing Cantonese cuisine to the city, while Youra Kim at Propaganda Kitchen and Wine combines Korean and Nordic flavors. Edward Lee at Gaijin offers a Japanese-inspired tasting menu, and Jonathan Tam at Jatak experiments with Cantonese and Vietnamese dishes using Danish produce. Kristian Baumann at Koan blends Danish and Korean flavors in his two-Michelin-star restaurant. This movement towards diverse culinary experiences is happening as Noma, known for New Nordic cuisine, prepares to close. [Extracted from the article]

The article discusses the experiences of the author, Nora Walsh, in Honduras as a scuba diver and thrill seeker. The author explores the coral reefs of Roatán, an island off the coast of northern Honduras, and highlights the abundance of marine life and the popularity of diving in the area. The article also mentions the emergence of Honduras as an ecotourism destination, with fewer crowds, lower prices, and untouched natural areas. The author further describes their adventure in La Ceiba, a party town on the mainland, where they rappelled down a waterfall and enjoyed the biodiverse subtropical forest and lush waterfalls of the surrounding region. [Extracted from the article]

This article from Allrecipes highlights recipes from Nik Sharma's new cookbook, Veg-Table, which focuses on simple and technique-driven ways to make springtime vegetables stand out. The article includes recipes for Red Onion and Tomato Yogurt, Celery Herb Salad with Lime Vinaigrette, Broccoli Za'atar Salad, Hasselback Parsnips with Pistachio Pesto, and Garlic Miso Steak with Roasted Bell Pepper Sauce. Each recipe is accompanied by detailed instructions and nutritional information. Nik Sharma is an award-winning author, photographer, recipe developer, and former molecular biologist. [Extracted from the article]

Mingled with spicy chiles, fragrant bay leaves, and caramelized pan-seared pork chops, the salty olive brine and aromatic gin help make a sauce that's pure magic. Leeks b B 5 garlic cloves, divided b B 1¼ lb. turnips (about 3 medium turnips), peeled and cut into ½-inch pieces b B 2 Tbsp. all-purpose flour b B 1 cup chicken stock b B 3 Tbsp. (1½ oz.) Dry sherry b B ¾ cup heavy cream b B 1 Tbsp. Dijon mustard b B 1½ tsp. finely chopped fresh thyme, plus thyme sprigs for garnish b B ½ tsp. ground nutmeg b B 5 oz. Return pork chops to skillet; cook, basting pork with sauce, until hot, 1 to 2 minutes. [Extracted from the article]

This article from Food & Wine magazine highlights the vegetable-forward cooking of chef Steven Satterfield. Satterfield's recipes focus on seasonal produce and teach cooking techniques that enhance the flavors and textures of fresh vegetables. The article includes two recipes: Beet Tostadas and Chile-Glazed Bok Choy with Shiitakes. The Beet Tostadas feature oven-braised beets, a black bean puree, and pickled vegetables, while the Chile-Glazed Bok Choy combines crisp-tender bok choy and shiitake mushrooms in a sweet-and-savory sauce. Both dishes showcase Satterfield's unique approach to produce-forward cooking while providing comfort and nourishment. [Extracted from the article]

Agroturizëm Gjepali Just a 20-minute drive from the Adriatic coast, this sixth-generation family farm includes a hotel and a restaurant where chef-owner Fundim Gjepali offers a standout tasting menu. agroturizemgjepali.com; doubles from $44; tasting menu $22. Tila works at AgriTourism Huqi, a farm with a restaurant, a campsite, a botanical garden, an event space, even a small petting zoo. After a few years they returned to their family farm, and in 2010 the pair opened the restaurant, which pulls from the property's 50 acres as well as dozens of small farmers in the surrounding area to serve multicourse lunches and dinners. Albania's position at the crossroads of Mediterranean influence and Middle Eastern tradition has informed a rich culinary culture that's attracting visitors from around the world. [Extracted from the article]

Like Kricket, many of the new generation of Indian restaurants explore pan-Indian cooking, borrowing inspiration, flavors, and techniques from all over the country. One of the most delightful examples is B Fatt Pundit b I ( i fattpundit.co.uk), opened in 2019, which specializes in Indo-Chinese food - a cuisine that blends Indian flavors with Chinese ingredients and cooking techniques that are rooted in Kolkata. A new generation of Indian restaurants and bars is reinvigorating London's dining scene. [Extracted from the article]

This article discusses several cookbooks that have had a significant impact on the culinary world. "Salt Fat Acid Heat" by Samin Nosrat explores the four basic elements of taste and technique, empowering home cooks to create delicious dishes. "Mastering the Art of French Cooking" by Julia Child has influenced generations of cooks and ignited a passion for food. "Pasta Every Day" by Meryl Feinstein simplifies the process of making fresh pasta, making it accessible for home cooks. "Mooncakes & Milk Bread" by Kristina Cho provides a wealth of knowledge on Chinese bakery treats and offers inspiration for merging savory flavors with baked goods. "Bravetart" by Stella Parks teaches readers how to create iconic American desserts and encourages them to take on more challenging baking projects. [Extracted from the article]

The Smoky Trio, $28; eatfishwife.com PHOTO (COLOR): PLANT POWEREDThese dishes, inspired by traditional cooking, prove that Mexican meals don't need meat to be totally satisfying. All About Cookies by Christina Tosi, $35; penguinrandomhouse.comA CELEBRATION OF NOODLESShake up someone's pasta routine with 75 fun, flavor-packed recipes. Sheet Pan Sweets by Molly Gilbert, $23; unionsquareandco.comCOOKIE BIBLEBaking expert Christina Tosi has reimagined classic cookies and dreamed up mind-blowing sweets (like Jelly Donut Cookie Sammies) every dessert lover will want to try. [Extracted from the article]

CUCCIDATI (Italian Fig Cookies) B HANDS-ON b 1 HR B TOTAL b 9 HR, 45 MIN B MAKES b 32 COOKIES B SUBMITTED BY b NICOLEMCMOM B NEW RECIPE b GO ONLINE TO RATE & REVIEW I Nicole McLaughlin describes these cookies, traditionally served during the Christmas holidays, as a grown-up version of Fig Newtons. You might recognize Nicole McLaughlin (@nicolemcmom) from her many Allrecipes posts on Instagram and videos on TikTok and YouTube. [Extracted from the article]

WHETHER HE'S COOKING OR PAINTING, THE 86-YEAR-OLD ESTEEMED FRENCH CHEF THRIVES ON CREATIVITY AT HOME IN CONNECTICUT [FOOD & FAMILY] [BEHIND HIS ART] Pépin has been painting for more than 50 years, but it was only five years ago that he stopped "giving all the paintings away" and started selling them on jacquespepinart.com to raise money for his foundation. PHOTO (COLOR): All TogetherClockwise: Pépin's son-in-law Rollie; daughter Claudine; his late wife, Gloria; his poodle Gaston; and granddaughter Shorey. Pépin met Gloria in the mid-'60s while skiing in the Catskills, where he worked as a ski instructor on the weekends. [Extracted from the article]

Through moments visible and not, Oyster Oyster is Rubba's love letter to sustainability. It's also half of his restaurant's name, Oyster Oyster, which refers to Rubba's passion for both the bivalve and the mushroom (and for their roles in our food systems). LIKE A LOCAL Rob Rubba's D.C. City Guide BEST BAGELS "Having grown up in New Jersey, I love bagels, and B Pearl's Bagels b I ( i pearlsbagels.com) in D.C. are lovely. [Extracted from the article]

B ROSANNE GHAHATE ENTERED THE DINING ROOM b of her adobe home on the Zuni Pueblo in New Mexico, her face wreathed in the steam rising from a stew she cradled between two weathered hands. Morgan prepared hers by draping pinto beans, ground beef, cheddar cheese, chilchin (a tangy sumac berry pudding), and blue mush (roasted blue corn flour mixed with juniper ash and water) atop the pillowy surface of the fry bread. A road trip through New Mexico and Arizona highlights a diverse Indigenous culinary heritage. [Extracted from the article]

The article from Allrecipes magazine discusses the theme of freshness in cooking and meal planning. The author mentions their routine of looking through cookbooks, websites, and magazines for recipe inspiration. They highlight Nik Sharma's recipes from his latest cookbook and a Lemon-Blueberry Pavlova with Elderflower Curd as their top choices for fresh ingredients and flavors. The article also mentions Chef John, who has contributed many popular recipes to Allrecipes. Additionally, it provides links to holiday recipe collections and a recap of Cheese Week on Allrecipes.com. The author encourages readers to connect with Allrecipes on various social media platforms. [Extracted from the article]

3 ELEVATED UTILITY To brighten the hardworking larder, a classic part of an English kitchen, Minerva used bold deVOL wall tiles, sold in a premixed variety of greens; you can re-create the look with any tile available in three tones of a single color. Touches such as a well-loved leather chair, vintage art, and an antique rug invite lingering. b 1 WARM CONTRAST The scale of this kitchen is grand, but its timeless palette could work anywhere. We're fantasizing about sipping tea in this English kitchen that harkens back to an earlier era without sacrificing modern conveniences. [Extracted from the article]

The mishap left the "MasterChef" star with a huge bruise on his ribs, but he says his helmet saved his life. [ABSTRACT FROM AUTHOR]

The article titled "WHAT'S COOKING @ALLRECIPES MAGAZINE" provides a glimpse into the latest issue of Allrecipes magazine. The magazine features various recipes recommended by the staff, including dishes such as Parmesan Espresso Martini Steak, Agua Fresca De Fresas Con Crema, Devils on Horseback Dip, Seared Scallops With Corn Sauce, Double-Chocolate Frozen Fudge Pops, and Bastani (Saffron and Rose Ice Cream). The editor-in-chief, Carrie Boyd, is currently on parental leave, and the magazine is being handled by the capable staff and freelance food editor Melissa Knific. The article also mentions a segment called "Roscoe's Recipe Redemption," where low-star recipes are transformed into standout meals, and a BBQ showdown to determine the ultimate barbecue plate. Additionally, readers are encouraged to follow Allrecipes on various social media platforms for updates. [Extracted from the article]

Paris has seen a recent influx of Lebanese restaurants, offering a trendy and diverse cuisine. Tawlet, opened in 2022, offers a changing menu with dishes like lentil purée and freekeh. Sama, a bistro that opened in 2023, serves small plates such as fried anchovies. Qasti Shawarma & Grill is a casual spot run by a Michelin-starred chef, while Ya Bayte offers superb takeout. For dessert, Bältis Artisan Glacier offers traditional Lebanese sorbets and ice creams. In the trendy neighborhood of Belleville, Kissproof is a cocktail bar inspired by Beirut. [Extracted from the article]

The "One Day at a Time" star just completed a multi-stop tour for her new cookbook, "Indulge." [ABSTRACT FROM AUTHOR]

Treat yourself to some quality culinary content. [ABSTRACT FROM AUTHOR]

The former "Valerie's Home Cooking" and "Kids Baking Championship" host says the network's current focus on competition shows is "sad" but "just business, folks." [ABSTRACT FROM AUTHOR]

The article focuses on the key to good-for-you noodles: lots and lots of veggies, and dishes are filled with produce, high in protein and fiber, and big on flavor—so they leave you feeling energized and satisfied.

In this article author focuses on several stages of pregnancy and their nutrition including examines that nutritious foods will help to maintain a healthy blood sugar level and minimize the risk of gestational diabetes, which can lead to a large fetus, labor difficulties.

The article presents new flavors, foods, and techniques that will keep homemade meals exciting. Topics discussed include suggestion to coat your fish with oil and put it flesh side up in a baking dish with aromatics; information on All-Clad's Stainless Steel Kitchen Shears; and recipe of roasted vegetable pasta.

Stir milk mixture, cooled paste, and two of the eggs into flour mixture. Start With the Right Stuff Milk bread starts with an enriched dough (one that includes eggs, butter, sugar, and honey). In a medium saucepan combine the remaining 1 cup milk, the sugar, ¼ cup of the honey, ½ cup butter, and salt. [Extracted from the article]

"I refrigerate the pumpkin pie custard and crust separately, then fill the pie and bake it first thing Thanksgiving morning", says Amy Thielen, author of the upcoming cookbook I Company: The Radically Casual Art of Cooking for Others. i "The spices in the custard need time to bloom, so it tastes better after a day or two in the fridge, and baking the pie fills the house with wonderful Thanksgiving smells." THE ISSUE B Your gravy tastes…meh. b B THE FIX b "Dear ol' gravy can often be a problem", says Nicole A. Taylor, author of I Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. i "To rescue it, try adding finely chopped herbs and a splash of balsamic vinegar." Experts share their tried-and-true tips for a foolproof Thanksgiving that's as easy as (pumpkin!) pie to pull together. [Extracted from the article]

B - ANNA GASS, chef and author of Heirloom Kitchen b Elevate Your Holiday Gravy Revive any gravy by adding a teaspoon of good-quality balsamic vinegar. B - HERNAN MELENDEZ, executive chef at Valley Kitchen at Carmel Valley Ranch in Carmel-by-the-Sea, Calif. b Use the Entire Herb Don't throw away your cilantro or parsley stems! THESE CLEVER TRICKS WILL HELP YOU FEEL LIKE A PRO IN THE KITCHEN Build a Better Butter Board For those of you jumping on the butter board craze (softened butter smeared on a plank and sprinkled with sweet or savory toppings for scooping), be smart. [Extracted from the article]

The article presents the gorgeous desserts for a holiday, or are made with healthier ingredients and less sugar than usual, and each one puts naturally sweet, vitamin-rich fruit front and center. Topics include the twist on a classic apple pie uses real maple syrup to sweeten the filling, which provides deep flavor as well as antioxidants and minerals, and the grape juice adds a lovely color and subtle flavor, while roasted grapes bring concentrated sweetness.

The article presents the discussion on chef Gaby Maeda at State Bird Provisions in San Francisco showing punchy California cuisine heavy on the local produce and with strong Asian influences.

The article presents the discussion on chef Ji Hye Kim researching Korean cuisine using historical cookbooks featuring local vegetables, multigrain rice, and a soy vinaigrette.

I (Eight-day Caribbean cruise from $599, i celebritycruises.com) SUITE EATS I Seabourn Pursuit, i the second expedition vessel launched by the luxe cruise line B Seabourn, b debuted this past summer with a 24-hour en suite dining menu (soon to be offered fleet-wide). New culinary experiences on board nine different cruise lines A FUN FEAST On board B Virgin Voyages' b fleet, passengers can choose from more than 20 restaurant venues, including many cuisines not traditionally showcased on ships, such as Korean (where guests can grill pork belly and learn to play Korean drinking games at Gunbae) or the Mexican-themed Pink Agave, which prompts indulgence in seared shrimp mole and multiple mezcals. [Extracted from the article]

The article focuses on new toy in town and it's not just for kids,"Popping" the bubbles on this silicone game can be fun and surprisingly satisfying, especially for those who twiddle with objects to stay focused.

The article presents a food and wine guide to cooking with wood along with views of several chefs. Topics include wood releases chemical compounds that deliver delicious flavors and aromas to food; Chef Donny Sirisavath of Khao Noodle Shop shared this recipe, a nod to his Laotian heritage and Texas hardwood coals for family gatherings; and Juan Pablo Loza from Rosewood Mayakoba shares his obsession for the al pastor style of cooking. It also presents some recipes of cooking with wood.