Epicurious stops publication of beef recipes - Fox News

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Epicurious stops publication of beef recipes - Fox News

Epicurious stops publication of beef recipes - Fox News

Posted: 26 Apr 2021 09:17 PM PDT

Epicurious announced Monday it has stopped publishing recipes featuring beef.

The food publication cited a rise in beef consumption and its role as "one of the world's worst climate offenders" for making the shift.

"It might not feel like much, but cutting out just a single ingredient—beef—can have an outsize impact on making a person's cooking more environmentally friendly," Epicurious Senior Editor Maggie Hoffman and former Digital Director David Tamarkin explained in an article published Monday. "Beef won't appear in new Epicurious recipes, articles, or newsletters. It will not show up on our homepage. It will be absent from our Instagram feed."

INTRUDERS BREAK INTO THE SAME DENNY'S TWICE IN ONE NIGHT TO MAKE MULTIPLE MEALS FOR THEMSELVES

Cows stand in a pen near Fort Stockton, Texas on Saturday, April 10, 2021. (Photo By Bill Clark/CQ-Roll Call, Inc via Getty Images)

Cows stand in a pen near Fort Stockton, Texas on Saturday, April 10, 2021. (Photo By Bill Clark/CQ-Roll Call, Inc via Getty Images)

Global livestock accounts for nearly 15% of total global greenhouse gas emissions, according to the Food and Agriculture Organization of the United Nations.

"Cattle (raised for both beef and milk, as well as for inedible outputs like manure and draft power) are the animal species responsible for the most emissions, representing about 65% of the livestock sector's emissions," the agency said.

Epicurious slowed beef recipe content in the fall of 2019, and published them "only a small handful of times" since then, the editors said in a separate post. Beef recipes that were published in 2019 and before are still on the site. For every recipe Epicurious didn't publish, they put out a vegetarian recipe instead.

The publication argued its readers are interested in content that isn't beef-related. 

AMERICANS ARE EATING LOTS OF UNHEALTHY FOOD -- EXCEPT AT SCHOOL,  STUDY FINDS

"Our readers have rallied around the recipes we published in beef's place," Hoffman and Tamarkin said. "The traffic and engagement numbers on these stories don't lie: When given an alternative to beef, American cooks get hungry."

The editors noted the shift wasn't due to a specific vendetta against cows or the people who eat them. Instead, they said it was "solely about sustainability." The decision was thought of as "not anti-beef but rather pro-planet," they added. 

"Epi's agenda is the same as it has always been: to inspire home cooks to be better, smarter, and happier in the kitchen," the publication said. "The only change is that we now believe that part of getting better means cooking with the planet in mind. If we don't, we'll end up with no planet at all."

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Tamarkin left the publication this month, according to his Linkedin profile.

Highlight sour cream’s tangy talents with these 8 wide-ranging recipes - The Washington Post

Posted: 26 Apr 2021 10:00 AM PDT

I don't know where my love for sour cream started. It wasn't love at first bite — at all — but it's grown quite strong. And while there aren't many dairy products in my fridge, sour cream is usually there, for tacos, for baking, for anything that needs a little tang. I thin it out to use in place of buttermilk in biscuits, pancakes and cake, I'll mix it with avocado or spices to make a sauce for something, or just dollop on top of whatever dish needs it. In particular moods, I'll swipe spicy chips through it.

With No Frills or Celebrities, Cookpad Is a Global Go-To for Recipes - The New York Times

Posted: 26 Apr 2021 02:00 AM PDT

In 2013, Cookpad began developing sites for and building large audiences in other parts of Asia, as well as Africa, South America and Europe, eventually establishing a global headquarters in Bristol, England. But its efforts in the United States — a mix of translating Japanese recipes into English, and trying to grow a user base organically — have been less successful.

"America is a really hard region when it comes to cooking," Mr. Sano said. "Less people cook." The nation ranked close to the bottom in a 2020 survey Cookpad conducted with the analytics company Gallup to gauge the average number of meals eaten at home, by country.

Mr. Sano attributed this to Americans' affinity for frozen meals and takeout, along with watching food television, which he said can become a substitute for actual cooking. Cookpad succeeds in countries where cooking is more of a necessity than a diversion, Mr. Sano said.

As a result, the company hasn't invested much in its American site. The user interface is even simpler than its Japanese counterpart, with no premium subscription and a very basic search tool. In Japan, looking up a recipe on Google would likely call up several pages of hits from Cookpad, but the site barely comes up in recipe searches in the United States.

When the pandemic shutdowns began, Cookpad, like most online cooking platforms, experienced tremendous growth; the number of recipes in its database doubled in 2020, to eight million. But Americans are still only a small percentage of users. (The company would not provide a figure.)

The United States "is a big country," said Serkan Toto, a mobile and game industry analyst in Tokyo, with six time zones, "more than one language and a lot of cultural differences." It would take millions of dollars' worth of marketing, he said, to make a meaningful impact.

Easy, Satisfying Spring Recipes – Pasadena Weekendr - Pasadena Now

Posted: 25 Apr 2021 10:06 AM PDT

Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.

Lighter fare is often the way to go as temperatures climb, but that doesn't mean you have to settle for a regular sandwich or a boring salad. Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways.

This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie's Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings. Or, if a quick and easy salad calls your name for an outdoor meal, this Tossed Bean Salad with Lemon Vinaigrette requires only READ Bean Salad, mixed greens and a handful of other ingredients.

Find more easy springtime dishes at readsalads.com and auntnellies.com.

Tossed Bean Salad with Lemon Vinaigrette

Prep time: 15 minutes

Servings: 4

1          can (15 ounces) READ 3 or 4 Bean Salad

2          tablespoons lemon juice or white wine vinegar

2          tablespoons olive oil

coarsely ground black pepper, to taste

1          package (about 10 ounces) mixed salad greens with carrots

4          slices bacon (about 1/4 cup), cooked crisp and crumbled (optional)

shaved Parmesan or Asiago cheese (optional)

Drain bean salad well; in small bowl, reserve 1/2 cup liquid.

To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.

Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.

Variation: Top salad with sliced grilled chicken then top with cheese.

 

Sabich

Recipe courtesy of eazypeazymealz.com

Prep time: 20 minutes

Servings: 4

1          jar (16 ounces) Aunt Nellie's Pickled Beets and Onions

1          medium eggplant

2          teaspoons salt, plus additional, to taste, divided

1          cup vegetable oil

4          hard-boiled eggs, sliced

pepper, to taste

1 1/2    teaspoons za'atar, plus additional for serving, divided (optional)

1/2       teaspoon sumac, plus additional for serving, divided (optional)

1          cucumber, diced

3          Roma tomatoes, diced

1/3       cup fresh parsley, finely chopped

1/2       lemon, juice only

4          whole-grain pita breads with pockets

1/2       cup hummus

2          cups shredded red cabbage

1          medium green bell pepper, thinly sliced

1/4       cup Amba pickled mango sauce (optional)

1/4       cup tahini

Drain beets and onions; set aside.

Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.

In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.

Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za'atar and sumac, if desired. Set aside.

To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za'atar. Set aside.

Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.

Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za'atar, if desired.

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5 Quick And Classic Chinese Recipes That Always Hit The Spot - NDTV Food

Posted: 26 Apr 2021 08:57 PM PDT

The Chinese food that we have grown up, is an amalgamation of all things fiery, saucy and sizzling. It is not necessarily how it is cooked by our neighbouring country, but it is good enough for us. This is why it is slightly tough for us to take a liking for something else so quickly. If you are craving the roadside noodles, the greasy Manchurian, the sizzling honey chilli potato and aren't able to order in, it is time to wear than chef cap and start cooking up your favourite Chinese recipes yourself. You won't believe how quick and easy most of them are. Here are some of our favourites.

Here Are 5 Quick Chinese Recipes That Always Hit The Spot:

1. Honey Chilli Potato
Easily one of the most beloved Indo-Chinese snacks of all times. Thinly slices potatoes mixed with sauces, veggies and sesame seeds (optional). The crunchy snack is much easier to make than you think. Here's a recipe.

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Chilli potato is easily one of the most beloved Indo-Chinese snacks of all times.

2. Veg Fried Rice
Have leftover rice, toss it in a  wok with some veggies, chillies, sauces and fix yourself a delish portion of veg fried rice. Yes. It is that easy and if you haven't tried this recipe already then really, what are you doing?

Also Read: 6 North Indian Chicken Snacks No One Can Get Enough Of

3. Veg Hakka Noodles
You saw this coming, didn't you? These fried and delicious noodles tossed with soya sauce and veggies spell indulgence. It is cooked on high flame, which helps retain the crunch of the vegetable and also prevent your noodles from turning mushy. It is a favourite among both kids and grown-ups alike. Here's the recipe.

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These fried and delicious noodles are a hit with everyone

4. Manchow Soup
A savoury mix of carrots, ginger, green chillies, coriander leaves, French beans, cabbage, capsicum, mushrooms, spring onions, soya sauce, cornflour and pepper makes this soothing soup a blockbuster in every way. Here is the recipe.

Also Read: 

5. Chilli Paneer Dry
This sizzling starter is made by tossing cottage cheese cubes or paneer in a delicious mix of capsicum, soya sauce, onions, garlic, green chillies and hot spices. Here is our all-time favourite recipe.

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This sizzling starter is made with easy recipes

Try these recipes and let us know how you liked them.

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.


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