food

Dive into fresh, ripe tomatoes with these recipes | Food and cooking






FOOD-NACHOS

Hot-Cold Nacho Wreath MUST CREDIT: Photo by Goran Kosanovic for The Washington Post




2 or 3 medium hothouse tomatoes, diced

2 scallions, trimmed and cut into thin slices (white and light-green parts)

Juice of ½ lime, plus wedges for serving

1 tablespoon vegetable oil

8 ounces fresh chorizo sausage links, casings removed

2 poblano chili peppers, roasted and cut into ¼-inch dice (see note)

8 ounces regular or low-fat cream cheese, at room temperature (do not use nonfat)

10 ounces sturdy corn tortilla chips, preferably DIY (see related recipe)

1 (8-ounce) block Monterey Jack cheese, shredded (2 cups total)

1 (8-ounce) block colby or mild cheddar cheese, shredded (2 cups total)

1 cup regular or low-fat sour cream, plus more as needed (do not use nonfat)

1 to 2 cups shredded iceberg lettuce, for serving

Note: Roast the peppers on a baking sheet in a

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3 watermelon recipes to make your mouth water | Feast and Field: Food Begins in the Field

A native son of southwestern Indiana, Jeremiah Galey was raised on the flavors of Posey County summer produce — mainly corn, tomatoes and watermelon.

These days, the executive chef at Amy’s on Franklin in Evansville, Indiana, enjoys finding innovative new ways to enjoy familiar ingredients.






Jeremiah Galey

Jeremiah Galey, executive chef at Amy’s on Franklin, uses watermelon in unconventional sweet and savory ways at the restaurant.


“I’m unabashedly out-of-the-box,” he says. “You’ll likely catch me trying something absurd in the kitchen just to see what happens.” 

Searing watermelon slices in a cast-iron skillet is just one example.






Jeremiah pouring

Galey prefers Empress 1908 gin in his Jerry’s Gin & Juice watermelon cocktail.


“Since it’s grilling season, I like to grill things people may not expect,” Galey explains. “Grilled romaine is excellent. Any type of fresh vegetable you put in front of me usually ends up on the grill or smoker. I like to use

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Gluten-free food costs rise could force makers to change recipes | Food & drink industry

The premium paid by shoppers for gluten-free versions of staple foods could increase in the coming months as the soaring cost of ingredients such as rice flour casts a shadow over the “free from” aisle in supermarkets.

These specialist foods already cost a lot more than mainstream products, making any price rise a source of concern, particularly for people who follow a gluten-free diet out of medical necessity. The scale of the problem means some firms could opt to rewrite recipes with cheaper ingredients.

Jason Bull, of the West Yorkshire-based ingredients firm Eurostar Commodities, said the wholesale price of rice flour, which is used to make gluten-free baked goods such as bread and cakes as well as baby food and desserts, was up 26%. Another factor was a 10% increase in freight costs.

“Rice flour is a key ingredient, so this causes a problem for manufacturers,” he said. “Can they

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Pureed Food Recipes for Backpackers


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Pureed food isn’t just for babies: Applesauces, nut butters, and other mashed concoctions make great hiker nutrition. They’re packable, digestible when you’re working hard, and go down easy when your appetite is gone but you need to fuel. Plus, you can stash one or two in the hipbelt of your pack and snack without even breaking your stride. 

We know a few of you are rolling your eyes, but hear us out. Blended foods are easier for your stomach to break down than solid food, making them a good option for trail runs or during strenuous sections of hiking. Digesting solid foods requires energy, and diverts blood flow to your stomach. Giving your body a jumpstart on the digestion process by consuming simple carbs and pureed foods helps avoid stomach upset and keeps the blood flowing

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