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momofuku:

in 1995, restaurateur and food activist alice waters created the first edible schoolyard in berkeley, ca, pioneering the notion that the best place to teach children the connection between food, health, and the environment is in our schools.

edible schoolyard nyc (esynyc) is a separate affiliate program that has brought alice’s vision to the public school children of new york city. esynyc partners with public schools in disadvantaged areas of the city to build organic gardens and kitchen classrooms. esynyc’s staff teaches the organization’s interdisciplinary curriculum on-site, providing programming for students as well as family and community members, and training for teachers and principals. this curriculum of learning about delicious, healthy foods through seed-to-table engagement with a garden and kitchen, provides a path to a more sustainable food future for the neediest children in the city.

esynyc is transforming both the communities in which we work as well as the greater food system in nyc. as part of momofuku’s 10 year anniversary, a portion of the proceeds from our special offerings will be donated in support of esynyc. these funds will continue to provide students with the knowledge, skills, and environment to make healthier choices and change the way they eat for life. 

Now this is a truly inspiring and AWE-some endeavor to not only introduce healthy eating and sustainability, but to literally give students, faculty, and families the seeds to grow a better, healthier future.

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food52:

Breakfasts that will make you really want to get out of bed.

Read more: 5 Summery Breakfasts for Any Morning on Food52

Yes to all of these, substituted with gluten-free toast of course. 

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huffposttaste:

I always tell the guests that tomatoes are like Santa Claus, they don’t come but once and year so take it and be thankful.” – Gardener John

(photos from thomas photography)

Currently having a passionate love affair with my tomato plants. 

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huffposttaste:

The real question is, why aren’t you drinking watermelon right now?

No, really, why AREN’T you?

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food52:

Put away your measuring spoons and become a master of estimation when you cook.

Read more: 10 Common Cooking Conversations for Everyday Cooking on Food52

This is exceedingly useful.

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huffposttaste:

Iced tea like you’ve never seen it.

I just got back to LA after a month in Maine and the utter dryness of everything makes me want to drink iced tea ALL DAY LONG.

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noraleah:

One of the Great Foods. (via huffposttaste)

(And do not try to pass that horrible sponge cake version off on me. I was raised better than that!)

Nothing says summer like strawberry shortcake. I can SMELL the way the strawberry juice combines so perfectly with the biscuit…heavenly.

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food52:

Whisk it good.

Read more: How to Make Vinaigrette Without a Recipe on Food52.

This is a nightly occurrence in my house, depending on my mood I switch out whole grain mustard for dijon, maple syrup for honey, fresh lime for lemon.  There are endless combinations to be made, and no matter how much work I put into whatever my main dish is, the salad and the dressing always get the most compliments.  Give it a try, and you will soon realize there is little reason to purchase pre-made (often with loads of sugar, high fructose corn syrup, and salt) dressing ever again.  

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How great are these Food & Wine cooking GIFs? Also, I love anything that can be done with a Ziploc bag; now I will never overcook salmon again!

foodandwine:

For so long, perfectly cooked salmon was something found only at great restaurants. That changes with this week’s Mad Genius Tips video. F&W Test Kitchen salmon sleuth Justin Chapple reveals how to cook perfectly medium rare (or medium, or medium-well) salmon by poaching fillets in plastic sandwich baggies. Our apologies to the seafood restaurants, which are bound to lose money on this one. Watch more Mad Genius Tips videos.

Related: How to Peel Hard Boiled Eggs with a Spoon
How to Bring Bread Back from the Dead
Just the Excuse You Need to Make Ginger Cocktails

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food52:

Asparagus — we’re sweet on you.

Read more: Patricia Wells’ Asparagus Braised with Fresh Rosemary and Bay Leaves on Food52.

Luckily, in Los Angeles we have a MUCH longer Asparagus season, so that we may revel in the glory that is this divine vegetable for nearly as long as we want.