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.
A study conducted in the U.S. and three other countries suggests that fat distribution may more comprehensively gauge the link between being overweight or obese and mortality risk than body mass index. Researchers also wrote in the Journal of the American College of Cardiology that the mortality risk for patients with clogged or obstructed arteries is better determined using waist circumference and waist-to-hip ratio than BMI.
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.