Food insecurity during school breaks is an issue for some students in an Idaho community, says Kymm Swiston, a team lead for child nutrition at Bonneville Joint School District 93. Schools seek to fill gaps with backpack and summer meal programs, while community groups serve food and offer groceries to families in need.
Bread pudding has evolved in leaps and bounds from 11th-century European recipes that relied on stale bread soaked in hot water and mixed with spices and sugar, writes Linda Schneider. Most modern recipes use a custard base, and she shares a recipe for coffee porter chocolate bread pudding that replaces some of the cream with a craft beer that lends roasted coffee notes.
In her vegetable-forward cookbook "Coconuts and Collards," Von Diaz calls upon Puerto Rican traditions learned from her grandmother and her personal experiences with food in the American South. For example, she replaces the traditional pork fat used to saute or roast Brussels sprouts in the South with chorizo.
Restaurants in Los Angeles are finding myriad ways to showcase the ancient, tahini-based sweet called halva made by local business Hebel & Co. Husband and wife team Scott Hebel and Katie Gurvin create flavors such as vanilla, pistachio and chocolate-hazelnut that local restaurants use in dishes ranging from sorbet to chicken liver mousse.
Climate activists and other organizations are working with restaurants and food companies to promote burgers made with less beef, such as the beef-and-mushroom "blended burger" created through a collaboration between the Culinary Institute of America and the Mushroom Council. "Current trends in meat consumption are not sustainable, either from a food-security standpoint or the environment," said CIA Vice President Greg Drescher.
Maple sugar has a rich flavor, similar to that of brown sugar, and it can be substituted in many recipes for white sugar. Made from boiled-down maple syrup, the sugar can be used in desserts or to caramelize vegetables, such as carrots and onions.
Craft-beer producers have begun using local ingredients and winning over fans in Italy, where wine long has reigned supreme. Loverbeer has been experimenting with Belgian-influenced flavors, while Birrificio del Ducato Verdi makes a rich imperial stout.
If a little wine is left over at the bottom of the bottle, recipes such as the classic kir cocktail can put it to good use, Vicki Denig writes. A bit of prosecco can be used in a spritz, while red wine can go into a New York sour.
The number of 12- to 18-year-olds who report being bullied has declined, according to the federal School Crime Supplement to the National Crime Victimization Survey. Data show 20.8% reported being bulled in 2015, down from 31.7% in 2007.
Jame Beard Award-nominated chef and restaurateur Nina Compton will open her second New Orleans eatery, Bywater American Bistro, this week. "People ask, 'What is American food?' It's the melting pot of whatever we want to cook," Compton said.