As part of our year-long Spreading Good initiative, we’ll be cooking for a good cause with Christina Tosi, chef, founder, and owner of Milk Bar. Proceeds from the virtual event will benefit the non-profit, The Birthday Party Project. Let’s put those peanut butter cravings to good use!
The National Peanut Board (NPB) will be in Anaheim, CA from March 3-7, attending Natural Products Expo West 2020. With over 86,000 industry professionals represented, this event is known as the world’s largest natural, organic and healthy products trade show.
We spotted a variety of plant-based products, from jerky to ice cream, and the show even offered a plant-based pavilion for brands to highlight their meatless goods. As brands continue to develop new plant-based products, the opportunities for incorporating sustainable, nutritious ingredients like peanuts will continue to grow.
If you’re going to go to all the fuss of throwing a party, then make it a memorable one. No offense to mom, but those old-school recipes laden with mayonnaise aren’t going to go over well with a refined foodie crowd. Check out these recipe ideas for a more sophisticated (and tasty!) soirée.
Vegetables are so hot right now.
Seriously, all the trendy restaurant chefs are doing something amazing with vegetables – making them taste good. The good news is you can do that right in your own kitchen.
Whether you’re hosting a casual backyard barbeque or an upscale dessert party, a cheese and charcuterie board is a great addition to the menu. A crowd-pleasing appetizer board doesn’t have to require much prep time, and it will keep guests occupied so you can enjoy hosting.
College and university dining directors are tasked with delivering nutritious, flavorful meals that appeal to their young, discerning foodie clientele. While not all dining departments have mastered the course on “Healthy and Delicious Dining 101,” some are beating expectations by tapping into today’s food trends – specifically the increasingly popular cuisines of Southeast Asia.