Epicurious stopped publishing beef recipes for ‘sustainable cooking’

In an effort to help their audience of at-home cooks be more environmentally friendly, digital magazine Epicurious will no longer share recipes made with beef.

The outlet made the announcement on Monday, though Epicurious had quietly slowed publishing new beef recipes since Fall 2019.

In several stories published on Monday, the outlet went on to explain why it is pushing forward an “effort to encourage more sustainable cooking.”

“We know that some people might assume that this decision signals some sort of vendetta against cows—or the people who eat them. But this decision was not made because we hate hamburgers (we don’t!),” a story written by David Tamarkin, the digital director emeritus, and Maggie Hoffman, a senior editor, reads. “Instead, our shift is solely about sustainability, about not giving airtime to one of the world’s worst climate offenders. We think of this decision as not anti-beef but rather pro-planet.”

Read More

A kung pao tofu recipe that features the spicy, tingly combination central to Sichuan cooking

One of the many things I love about Shiue’s book: She demonstrates such deep respect for international traditions yet doesn’t shy away from applying her own touches. She has roots in several cultures — she grew up on Long Island with Taiwanese parents, studied in New England, lived in Singapore for a year in college, married a man from Trinidad, externed at a Moroccan restaurant, and has done fieldwork in China’s Sichuan province. And by including so many culinary influences in her book, she is, in essence, helping undo any of the whitewashing that would have you mistakenly believe that cooking for “wellness” was invented by the likes of Gwyneth Paltrow’s Goop. “I wanted to counteract the misconception that there’s only one diet — what I call the ‘kale and quinoa diet,’ even though I love both of those things,” she told me.

American wellness trends sometimes seem made for

Read More

5 recipes to celebrate National Mac and Cheese Day | Food and cooking

Macaroni and cheese is a welcome addition to any spread. The fact that it’s a kid favorite, inexpensive, and vegetarian also bumps it into the category of a no-fail dish. This classic mac and cheese has pasta floating in an easy white sauce loaded with sharp cheddar for flavor and Monterey Jack for creaminess. It’s crowned with buttery cracker crumbs as a final touch. With just two tricks up your sleeve, it can be made a few days ahead and tossed into the oven when it’s go time, but still tastes as fresh as the day you made it.






entree-mac-and-cheese-20201221

This classic mac and cheese has pasta floating in an easy white sauce loaded with sharp cheddar for flavor and Monterey Jack for creaminess.




Cooling is key

You’ll notice that this looks very much like a standard mac and cheese recipe, so what makes it something you could

Read More

Kenwood backpacker writes cookbook for those who love good food in the great outdoors

“We have started an all-women’s trip,” she added. “We all help each other out and figure it out together.”

Aksamit’s cookbooks are available in print and ebook at ingasadventures.com/book or Amazon.com.

“This meal tastes good by itself or wrapped in a tortilla for lunch. It’s the kind of recipe that lends itself to many variations,” Aksamit said. “I developed the Marrakech Spice Blend, which is milder and more suited for a salad than the Moroccan Spice Blend.”

Moroccan Chickpea and Quinoa Salad

Makes 1 serving

½ cup quinoa, cooked and dehydrated

¼ cup dried chickpeas, cooked or canned and dehydrated

1 tablespoon pistachios

¼ cup raisins

2 teaspoons chopped dried carrot

1 teaspoon diced dried red bell pepper

1 teaspoon minced dried onion

1 teaspoon dried parsley flakes

1 teaspoon Marrakech Spice Blend (see recipe below)

1 packet (⅛ teaspoon) True Lemon powder

⅛ teaspoon salt

Black pepper, to taste

Read More