Chef-owner of San Francisco's State Bird Provisions Stuart Brioza is replacing traditional table salt with his own concoction dubbed sour salts. Brioza dehydrates and pulverizes fermented ingredients such as lime pickle or cilantro root into a fine powder that is sprinkled atop asparagus, toast or yogurt and quinoa.
In New England, salmon and green peas are traditionally served for July 4 because that's when the peas are in season and the salmon runs. A dish of salmon, peas, sauteed leeks and shiitake mushrooms makes a satisfying meal, and can be extended the next day by adding it to fettuccine.
U.S. adults consume an average of 22.2 teaspoons of sugar daily, equivalent to 355 calories, which is more than double the approximately 9.4 teaspoons recommended for men and 6.25 teaspoons for women, according to data from a food industry analyst. The American Heart Association says a high-sugar diet is linked to obesity, elevated blood pressure and cardiovascular diseases.
Spring vegetables including asparagus, peas, ramps, favas, morels and artichokes bring bright colors and fresh flavors to the table after a long winter of root vegetables, writes Giuseppe Scurato, chef and owner of Chicago's Ceres' Table. Scurato is picturing the menu changes to come, as spring's bounty means bringing back perennial favorites such as a Milanese-inspired asparagus salad with Parmigiano-Reggiano cheese, a sunny-side-up egg and arugula.