Grub Street: 2022 James Beard Award Winners: The Full List. https://www.grubstreet.com/2022/06/2022-james-beard-chef-and-restaurant-award-winners-full-list.html
The James Beard Award Semifinalists today announced their 2022 Restaurant and Chef Awards semifinalists in advance of the returning James Beard Awards® presented by Capital One. Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 13, 2022, at the Lyric Opera of Chicago. Restaurant and Chef Awards nominees, in addition to honorees for Leadership, Lifetime Achievement Award, and Humanitarian of the Year Awards will be revealed on Wednesday, March 16, 2022, in Scottsdale, AZ. Nominees for the James Beard Foundation Media Awards will be released on Wednesday, April 27, 2022, in New York City.
The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. James Beard Awards policies and procedures can be viewed at jamesbeard.org/awards/policies.
Check out the 2022 Restaurant and Chef Award semifinalists below.
- Ashok Bajaj, Knightsbridge Restaurant Group (Rasika, Bindaas, Annabelle, and others), Washington, D.C.
- Kim Bartmann, Bartmann Group, Minneapolis
- Chris Bianco, Tratto, Pane Bianco, and Pizzeria Bianco, Phoenix
- Jason and Sue Chin, Good Salt Restaurant Group, Orlando, FL
- Brandon Chrostowski, EDWINS Leadership and Restaurant Institute, Cleveland
- Larry and Jessica Delgado, Delgado Collective, McAllen, TX
- Ravi DeRossi, Overthrow Hospitality, NYC
- Greg Dulan, Dulan’s Soul Food Restaurant, Los Angeles
- Kevin Gillespie, Red Beard Restaurants (Gunshow, Ole Reliable, and Revival), Atlanta
- Andrew Le, The Pig and the Lady and Piggy Smalls, Honolulu
- Marc Meyer, Vicki Freeman, and Chris Paraskevaides, Bowery Group (Shuka, Shukette, Vic’s, and others) NYC
- Joe Muench, Black Shoe Hospitality, Milwaukee
- Willy Ng, Koi Palace, Dragon Beaux, and Palette Tea House, San Francisco
- Akkapong “Earl” Ninsom, Langbaan, Hat Yai, Eem, and others, Portland, OR
- Todd Richards and Joshua Lee, The Soulful Company (Lake & Oak), Atlanta
- J.D. Simpson and Roger Yopp, SavannahBlue, Detroit
- Deborah Snow and Barbara White, Blue Heron Restaurant & Catering, Sunderland, MA
- Chris Williams, Lucille’s Hospitality Group, Houston
- Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia
- Edwin Zoe, Zoe Ma Ma and Chimera Ramen, Boulder and Denver, CO
- Reem Assil, Reem’s, Oakland and San Francisco, CA
- Mashama Bailey, The Grey, Savannah, GA
- Andrew Black, Grey Sweater, Oklahoma City
- Peter Chang, Peter Chang, VA and MD
- Austin Covert, Rosewild, Fargo, ND
- Christopher Gross, Christopher’s, Phoenix
- Stephen Jones, The Larder + The Delta, Phoenix
- Ji Hye Kim, Miss Kim, Ann Arbor, MI
- Kyle Knall, Birch, Milwaukee
- Emiliano Marentes, ELEMI, El Paso, TX
- Niki Nakayama, n/naka, Los Angeles
- Keiji Nakazawa, Sushi Sho, Honolulu
- Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
- Alex Raij and Eder Montero, La Vara, NYC
- Angie Rito and Scott Tacinelli, Don Angie, NYC
- Michael Schwartz, Michael’s Genuine Food & Drink, Miami
- Douglass Williams, MIDA, Boston
- Cindy Wolf, Charleston, Baltimore
- Rachel Yang and Seif Chirchi, Joule, Seattle
- Brennan’s, New Orleans
- Butcher & Bee, Charleston, SC
- Chai Pani, Asheville, NC
- Cora Cora, West Hartford, CT
- Di Fara Pizza, NYC
- El Burén de Lula, Loíza, PR
- Friday Saturday Sunday, Philadelphia
- Hell’s Backbone Grill & Farm, Boulder, UT
- La Morada, NYC
- Living Kitchen Farm & Dairy, Depew, OK
- Métier, Washington, D.C.
- Mixtli, San Antonio, TX
- Parachute, Chicago
- Paragary’s, Sacramento, CA
- Post & Beam, Los Angeles
- Odd Duck, Milwaukee
- Oriole, Chicago
- ShinBay, Scottsdale, AZ
- Sushi Izakaya Gaku, Honolulu
- The Walrus and the Carpenter, Seattle
- Manuel “Manny” Barella, Bellota, Denver
- Angel Barreto, Anju, Washington, D.C.
- Kristi Brown, Communion, Seattle
- Rochelle Daniel, Atria, Flagstaff, AZ
- Calvin Eng, Bonnie’s, NYC
- Casey Felton, Bahn Oui, Los Angeles
- Shenarri Freeman, Cadence, NYC
- Ben Grupe, Tempus, St. Louis
- Donald Hawk, Valentine, Phoenix
- Cleophus Hethington, Benne on Eagle, Asheville, NC
- Brian Hirata, Na‘’au, Hilo, HI
- Serigne Mbaye, Dakar Nola, New Orleans
- Thuy Pham, Mama Đút, Portland, OR
- Mia Orino and Carlo Gan, Kamayan ATL, Atlanta
- Edgar Rico, Nixta Taqueria, Austin
- Amanda Shulman, Her Place Supper Club, Philadelphia
- Amanda Turner, Olamaie, Austin
- Chris Viaud, Greenleaf, Milford, NH
- Crystal Wahpepah, Wahpepah’s Kitchen, Oakland, CA
- David Yoshimura, Nisei, San Francisco
Best New Restaurant
- ABACÁ, San Francisco
- Angry Egret Dinette, Los Angeles
- Bacanora, Phoenix
- BARDA, Detroit
- Café Mamajuana, Burlington, VT
- Casian Seafood, Lafayette, CO
- Dhamaka, NYC
- Fritai, New Orleans
- Gage & Tollner, NYC
- Horn BBQ, Oakland, CA
- Kasama, Chicago
- Kimika, NYC
- Laser Wolf, Philadelphia
- Leeward, Portland, ME
- Lengua Madre, New Orleans
- MACHETE, Greensboro, NC
- Matia Kitchen & Bar, Orcas Island, WA
- The Marble Table, Billings, MT
- Nani’s Piri Piri Chicken, Asheville, NC
- NiHao, Baltimore
- Owamni, Minneapolis
- Oyster Oyster, Washington, D.C.
- Pier 6 Seafood & Oyster House, San Leon, TX
- República, Portland, OR
- Roots Southern Table, Farmers Branch, TX
- Sooper Secret Izakaya, Honolulu
- Union Hmong Kitchen, Minneapolis
- Ursula, NYC
- Zacatlán Restaurant, Santa Fe
- Zitz Sum, Coral Gables, FL
Outstanding Pastry Chef
- Antonio Bachour, Bachour, Coral Gables and Doral, FL
- Nicolas Blouin, Destination Kohler, Kohler, WI
- Warda Bouguettaya, Warda Pâtisserie, Detroit
- Mark Chacón, Chacónne Patisserie, Phoenix
- Angela Cicala, Cicala at the Divine Lorraine, Philadelphia
- Kate Fisher Hamm, Leeward, Portland, ME
- Michelle Karr-Ueoka, MW Restaurant, Honolulu
- Margarita Manzke, République, Los Angeles
- Claudia Martinez, Miller Union, Atlanta
- Elise Mensing, Brasserie by Niche, St. Louis
- Camari Mick, The Musket Room, NYC
- Ruben Ortega, Xochi, Houston
- Shannah Primiano, Porto, Chicago
- Rabii Saber, Four Seasons, Orlando, FL
- Caroline Schiff, Gage & Tollner, NYC
- Anne Specker, Kinship, Washington, D.C.
- Krystle Swenson, The Social Haus, Greenough, MT
- Sofia Tejeda, Mixtli, San Antonio, TX
- Jen Yee, Hopkins and Company, Atlanta
- David Cáceres, La Panadería, San Antonio, TX
- Maya-Camille Broussard, Justice of the Pies, Chicago
- Atsuko Fujimoto, Norimoto Bakery, Portland, ME
- Susannah Gebhart, Old World Levain (OWL) Bakery, Asheville, NC
- Marissa and Mark Gencarelli, Yoli Tortilleria, Kansas City, MO
- Joseph, Archalous, and Caroline Geragosian, Old Sasoon Bakery, Pasadena, CA
- Don Guerra, Barrio Bread, Tucson, AZ
- Aaron Hall, The Local Crumb, Mount Vernon, IA
- Mike Hirao, Nisshodo Candy Store, Honolulu
- Clement Hsu, Katherine Campecino-Wong, and James Wong, Breadbelly, San Francisco
- Nobutoshi “Nobu” Mizushima and Yuko Kawashiwo, Ihatov Bread and Coffee, Albuquerque, NM
- Evette Rahman, Sister Honey’s, Orlando, FL
- Rhonda Saltzman and Mercedes Brooks, Second Daughter Baking Co., Philadelphia
- Caroline Schweitzer and Lauren Heemstra, Wild Crumb, Bozeman, MT
- Khatera Shams, Sunshine Spice Bakery & Cafe, Boise, ID
- Zak Stern, Zak the Baker, Miami
- Elaine Townsend, Café Mochiko, Cincinnati, OH
- Maricsa Trejo, La Casita Bakeshop, Richardson, TX
- Louis Volle, Lodi, NYC
- Pamela Vuong, The Flour Box, Seattle
Outstanding Hospitality (Presented by American Airlines)
- BaoBao Dumpling House, Portland, ME
- Bar del Corso, Seattle
- Binkley’s, Phoenix
- Coquine, Portland, OR
- Cúrate, Asheville, NC
- House of Prime Rib, San Francisco
- Hugo’s, Houston
- Johnny’s Restaurant, Homewood, AL
- José, Dallas
- Lil’ Deb’s Oasis, Hudson, NY
- Mudgie’s Deli and Wine Shop, Detroit
- Phoenicia, Birmingham, MI
- The Preacher’s Son, Bentonville, AR
- Sanford, Milwaukee
- Spuntino, Denver
- Steve and Cookie’s, Margate, NJ
- Sylvia’s Restaurant, NYC
- Ticonderoga Club, Atlanta
- Tutka Bay Lodge, Homer, AK
- Valter’s Osteria, Salt Lake City
Outstanding Wine Program
- a.kitchen + bar, Philadelphia
- The Four Horsemen, NYC
- Frenchette, NYC
- Golden Age Wine, Mountain Brook, AL
- High Street Wine Co., San Antonio, TX
- Hiyu Wine Farm, Hood River, OR
- Kai, Phoenix
- L’Etoile, Madison, WI
- The Little Nell, Aspen, CO
- Lucky Palace, Bossier City, LA
- Lyla Lila, Atlanta
- Madam, Birmingham, MI
- Maydan, Washington, D.C.
- Polo Grill, Tulsa, OK
- The Punchdown, Oakland, CA
- Rainbow Ranch Lodge, Gallatin Gateway, MT
- Rebel Rebel, Somerville, MA
- Sachet, Dallas
- Tomo, Seattle
- Vicia, St. Louis
Outstanding Bar Program
- Alley Twenty Six, Durham, NC
- Attaboy, Nashville
- Avenue Pub, New Orleans
- Bar Leather Apron, Honolulu
- barmini by José Andrés, Washington, D.C.
- Cafe La Trova, Miami
- Chapel Tavern, Reno, NV
- Friends and Family, Oakland, CA
- Genever, Los Angeles
- Goodkind, Milwaukee
- The Jewel Box, Portland, ME
- Julep, Houston
- La Factoría, San Juan, PR
- Las Almas Rotas, Dallas
- Llama San, NYC
- Nobody’s Darling, Chicago
- Shelby, Detroit
- Valkyrie, Tulsa, OK
- Vicia, St. Louis
- Water Witch, Salt Lake City
Best Chefs (Presented by Capital One):
Best Chef: California
- Chris Barnum-Dann, Localis, Sacramento, CA
- Sylvan Mishima Brackett, Rintaro, San Francisco
- Val M. Cantu, Californios, San Francisco
- Keith Corbin, Alta Adams, Los Angeles
- Srijith Gopinathan, Ettan, Palo Alto, CA
- Tony Ho, Sea Harbour Seafood Restaurant, Rosemead, CA
- Judept Irra, Tamales Elena y Antojitos, Bell Gardens, CA
- Nobody’s Darling, Chicago San Francisco
- Matthew Kammerer, The Harbor House Inn, Elk, CA
- Bryant Ng, Cassia, Santa Monica, CA
- Heena Patel, Besharam, San Francisco
- Natalia Pereira, Woodspoon, Los Angeles
- Melissa Perello, Octavia, San Francisco
- Minh Phan, Phenakite, Los Angeles
- Justin Pichetrungsi, Anajak Thai, Los Angeles
- Carlos Salgado, Taco María, Costa Mesa, CA
- Sarintip “Jazz” Singsanong, Jitlada, Los Angeles
- James Syhabout, Commis, Oakland, CA
- Pim Techamuanvivit, Nari, San Francisco
- Anthony Wells, Juniper and Ivy, San Diego
Best Chef: Great Lakes (IL, IN, MI, OH)
- Omar Anani, Saffron De Twah, Detroit
- Rodolfo Cuadros, Amaru and Bloom Plant Based Kitchen, Chicago
- Diana Dávila Boldin, Mi Tocaya Antojería, Chicago
- Paul Fehribach, Big Jones, Chicago
- Jason Hammel, Lula Cafe, Chicago
- Anthony Lombardo, SheWolf, Detroit
- Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit
- Thomas Melvin, Vida, Indianapolis
- Dave Park, Jeong, Chicago
- Michael Ransom, ima, Detroit
- Darnell Reed, Luella’s Southern Kitchen, Chicago
- James Rigato, Mabel Gray, Hazel Park, MI
- Jose Salazar, Salazar, Cincinnati, OH
- Noah Sandoval, Oriole, Chicago
- Ahmad Sanji, AlTayeb, Dearborn, MI
- John Shields and Karen Urie Shields, Smyth, Chicago
- Jill Vedaa, Salt+, Lakewood, OH
- Sarah Welch, Marrow, Detroit
- Erick Williams, Virtue Restaurant & Bar, Chicago
- Kate Williams, Karl’s, Detroit
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
- Anthony Andiario, Andiario, West Chester, PA
- Joey Baldino, Zeppoli, Collingswood, NJ
- Angel Barreto, Anju, Washington, D.C.
- Amy Brandwein, Centrolina, Washington, D.C.
- Adam Diltz, Elwood, Philadelphia
- Antimo DiMeo, Bardea Food & Drink, Wilmington, DE
- Melissa Hamilton and Christopher Hirsheimer, Canal House Station, Milford, NJ
- Matt Hill, Ruthie’s All-Day, Arlington, VA
- Bill Hoffman, The House of William & Merry, Hockessin, DE
- Jesse Ito, Royal Izakaya, Philadelphia
- Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh
- Wei Lu, China Chalet, Florham Park, NJ
- Cristina Martinez, South Philly Barbacoa, Philadelphia
- Peter Prime, Cane, Washington, D.C.
- Carlos Raba, Clavel Mezcaleria, Baltimore
- Michael Rafidi, Albi, Washington, D.C.
- Chutatip “Nok” Suntaranon, Kalaya Thai Kitchen, Philadelphia
- Yuan Tang, Rooster & Owl, Washington, D.C.
- Wei Zhu, Chengdu Gourmet, Pittsburgh
- Bethany Zozula, 40 North at Alphabet City, Pittsburgh
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
- Dane Baldwin, The Diplomat, Milwaukee
- Karen Bell, Bavette La Boucherie, Milwaukee
- Daniel Bonanno, A Pig in a Fur Coat, Madison, WI
- Rob Connoley, Bulrush, St. Louis
- Jorge Guzmán, Petite León, Minneapolis
- Michael Haskett, M.B. Haskett Delicatessen, Sioux Falls, SD
- Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee
- Mary Kastman, Driftless Cafe, Viroqua, WI
- Anthony Kueper, Dolce, Omaha, NE
- Gregory León, Amilinda, Milwaukee
- Rachel McGill, DISH Restaurant, Lincoln, NE
- Ryan Nitschke, Luna Fargo, Fargo, ND
- Craig Rivard, Little Fox, St. Louis
- Kevin Scharpf, Brazen Open Kitchen | Bar, Dubuque, IA
- Sean Sherman, Owamni, Minneapolis
- Erik Skaar, Vann, Spring Park, MN
- Evy Swoboda, Brasserie by Niche, St. Louis
- Carl Thorne-Thomsen, Story., Prairie Village, KS
- Yia Vang, Union Hmong Kitchen, Minneapolis
- Ben Welch, Botanica, Wildwood, MO
Best Chef: Mountain (CO, ID, MT, UT, WY)
- Saibeen Acord, Saibeen’s Kitchen, Great Falls, MT
- Salvador Alamilla, Amano, Caldwell, ID
- Dan Ansotegui, Ansots, Boise, ID
- Jose Avila, El Borrego Negro, Denver
- Mike Blocher, Nick Fahs, and David Barboza, Table X, Salt Lake City
- Cody Cheetham, Tavernetta, Denver
- Logen Crew and Paul Chamberlain, SLC Eatery, Salt Lake City
- Caroline Glover, Annette, Aurora, CO
- Briar Handly, Handle, Park City, UT
- Suchada Johnson, Teton Thai, Teton Village, WY
- Kris Komori, KIN, Boise, ID
- Chris Lockhart, PREROGATIvE Kitchen, Red Lodge, MT
- Chris McDonald, Cowfish, Lander, WY
- Mawa McQueen, Mawa’s Kitchen, Aspen, CO
- Brian Menges, The 2nd Street Bistro, Livingston, MT
- Paul Naugle, Izakaya Three Fish, Bozeman, MT
- Dana Rodriguez, Work & Class, Denver
- Eric Skokan, Black Cat Farm Table Bistro, Boulder, CO
- Luis Young, Penrose Room, Colorado Springs, CO
- Dave Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT
Best Chef: New York State
- Einat Admony, Balaboosta, NYC
- Mary Attea, The Musket Room, NYC
- Albert and Malenda Bartley, Top Taste, Kingston, NY
- Amanda Cohen, Dirt Candy, NYC
- Nick Curtola, The Four Horsemen, NYC
- Eric Gao, O Mandarin, Hartsdale and Hicksville, NY
- JJ Johnson, FIELDTRIP, NYC
- Gabe McMackin, Troutbeck, Amenia, NY
- Helen Nguyen, Saigon Social, NYC
- Ayesha Nurdjaja, Shuka, NYC
- Chintan Pandya, Dhamaka, NYC
- Kyo Pang, Kopitiam, NYC
- Junghyun Park, Atomix, NYC
- Carla Perez-Gallardo and Hannah Black, Lil’ Deb’s Oasis, Hudson, NY
- Erik Ramirez, Llama Inn, NYC
- Romeo Regalli, Ras Plant Based, NYC
- Irwin Sánchez, Under the Volcano, NYC
- Bryce Shuman, Sweetbriar, NYC
- Hillary Sterling, Ci Siamo, NYC
- Dale Talde, Goosefeather, Tarrytown, NY
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
- Bowman Brown, Elda, Biddeford, ME
- Vien Dobui, CÔNG TỬ BỘT, Portland, ME
- Patricia Estorino, Gustazo Cuban Kitchen & Bar, Waltham and Cambridge, MA
- Tiffani Faison, Orfano, Boston
- Jeff Fournier, Thompson House Eatery, Jackson, NH
- Daniel Gursha, Ledger, Salem, MA
- Tico Huynh, Yvonne’s, Cambridge, MA
- Ben Jackson, Magnus on Water, Biddeford, ME
- Jeremy Kean and Philip Kruta, Brassica Kitchen + Cafe, Boston
- Christian Kruse, Black Flannel Brewing Company, Essex Junction, VT
- Brian Lewis, The Cottage, Westport, CT
- Courtney Loreg, Woodford Food and Beverage, Portland, ME
- Macarena Ludena, Cora Cora, West Hartford, CT
- Nisachon Morgan, Saap, Randolph, VT
- Cassie Piuma, Sarma, Somerville, MA
- William Rietzel, COAST, Watch Hill, RI
- Damian Sansonetti, Chaval, Portland, ME
- John DaSilva, Chickadee, Boston
- David Schrier, Jessica Pollard and David Clegg, Daily Operation, Easthampton, MA
- David Vargas, Vida Cantina, Portsmouth, NH
Best Chef: Northwest and Pacific (AK, HI, OR, WA)
- Nathan Bentley, Altura Bistro, Anchorage, AK
- Nick Coffey, Ursa Minor, Lopez Island, WA
- Erasto Jackson, Lil Red’s Takeout and Catering, Seattle
- Jonathan Jones, Epilogue Kitchen & Cocktails, Salem, OR
- Liz Kenyon, Rupee Bar, Seattle
- Carlo Lamagna, Magna Kusina, Portland, OR
- Robynne Maii, Fête, Honolulu
- Melissa Miranda, Musang, Seattle
- David Nichols, Eight Row, Seattle
- Vince Nguyen, Berlu, Portland, OR
- Brandon Pettit, Delancey, Seattle
- Thomas Pisha-Duffly, Oma’s Hideaway, Portland, OR
- Mark Pomaski, Moon & Turtle, Hilo, HI
- Beau Schooler, In Bocca Al Lupo, Juneau, AK
- Sheldon Simeon, Tin Roof, Kahului, HI
- Mutsuko Soma, Kamonegi, Seattle
- Robert Urquidi, Ethel’s Grill, Honolulu
- Jojo Vasquez, Fond, Lahaina, HI
- Aaron Verzosa, Archipelago, Seattle
- Chad White, Zona Blanca, Spokane, WA
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
- Katie Button, Cúrate, Asheville, NC
- Greg Collier, Leah & Louise, Charlotte, NC
- Mike Costello and Amy Dawson, Lost Creek Farm, Lost Creek, WV
- Oscar Diaz, The Cortez, Raleigh, NC
- Sunny Gerhart, St. Roch Fine Oysters + Bar, Raleigh, NC
- Jake Howell, Peninsula, Nashville
- Philip Krajeck, Rolf and Daughters, Nashville
- Cheetie Kumar, Garland, Raleigh, NC
- Anthony Lamas, Seviche, Louisville, KY
- Jason Liang, Brush Sushi Izakaya, Decatur, GA
- Ouita Michel, Holly Hill Inn, Midway, Lexington, and Versailles, KY
- Ricky Moore, SALTBOX Seafood Joint, Durham, NC
- Orlando Pagán, Wild Common, Charleston, SC
- Craig Richards, Lyla Lila, Atlanta
- Alison Settle, Barn8, Goshen, KY
- Peyton Smith, Mission Pizza Napoletana, Winston-Salem, NC
- Stephanie Tyson, Sweet Potatoes, Winston-Salem, NC
- Aaron Vandemark, Panciuto, Hillsborough, NC
- Joey Ward, Southern Belle and Georgia Boy, Atlanta
- Mailea Weger, Lou, Nashville
Best Chef: South (AL, AR, FL, LA, MS, PR)
- Blake Aguillard and Trey Smith, Saint-Germain, New Orleans
- Michael Beltran, Ariete, Coconut Grove, FL
- Valerie, Nando, and Fernando Chang, Itamae, Miami
- Clay Conley, Buccan, Palm Beach, FL
- Adam Evans, Automatic Seafood and Oysters, Birmingham, AL
- Jeremy Ford, Stubborn Seed, Miami
- Hao Gong, LUVI Restaurant, New Orleans
- Francis Guzmán, Vianda, San Juan, PR
- Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
- Melissa M. Martin, Mosquito Supper Club, New Orleans
- Matthew McClure, The Hive, Bentonville, AR
- Abel Mendoza, Estela, Rincón, PR
- Henry Moso, Kabooki Sushi, Orlando, FL
- Michael Nelson, GW Fins, New Orleans
- Niven Patel, Ghee Indian Kitchen, Kendall, FL
- Alex Perry, Vestige, Ocean Springs, MS
- Michael Pirolo, Macchialina, Miami
- Allison Richard, High Hat Cafe, New Orleans
- Rafael Rios, Yeyo’s, Bentonville, AR
- Isaac Toups, Toups’ Meatery, New Orleans
Best Chef: Southwest (AZ, NM, NV, OK)
- Matthew Amberg, Oren, Tulsa, OK
- Wanda J. Armstrong, Evelyn’s, Tulsa, OK
- Indri Bahar, Rendang & Co. Indonesian Bistro, Tulsa, OK
- Troy Cannan, LuLou’s Restaurant, Reno, NV
- Kwok Chen, Kwok’s Bistro, Reno, NV
- Andrew Donovan, Basque, Tulsa, OK
- Lori Hashimoto, Hana Japanese Eatery, Phoenix
- Zach Hutton, Scratch Kitchen & Cocktails, Oklahoma City, OK
- Gina Marinelli, La Strega and Harlo, Las Vegas
- John Martinez, Tito & Pep, Tucson, AZ
- Maria Mazon, BOCA Tacos y Tequila, Tuscon, AZ
- Ahmed Obo, Jambo Cafe, Santa Fe
- Fernando Olea, Sazón, Santa Fe
- Martín Rios, Restaurant Martín, Santa Fe
- Salazar Brothers, La Guelaguetza, Albuquerque, NM
- Giovanni Scorzo, Andreoli Italian Grocer, Scottsdale, AZ
- Eben Shillingford, Sisserou’s, Tulsa, OK
- Jamie Tran, The Black Sheep, Las Vegas
- Hongrui Xin, Big Dan Shanxi Taste, Las Vegas
- Marie Yniguez, Bocadillos, Albuquerque, NM
Best Chef: Texas
- Alex Au-Yeung, Phat Eatery, Katy, TX
- Damien Brockway, Distant Relatives, Austin
- Aaron Bludorn, Bludorn, Houston
- Sylvia Casares, Sylvia’s Enchilada Kitchen, Houston
- Tiffany Derry, Roots Southern Table, Farmers Branch, TX
- Christine Ha and Tony J. Nguyen, Xin Chào, Houston
- Quy Hoang, Blood Bros. BBQ, Bellaire, TX
- Kaiser Lashkari, Himalaya Restaurant, Houston
- Matt McCallister, Homewood, Dallas
- Steven McHugh, Cured, San Antonio, TX
- Misti Norris, Petra & the Beast, Dallas
- Anastacia Quiñones-Pittman, José, Dallas
- Esaul Ramos Jr., 2M Smokehouse, San Antonio, TX
- Felipe Riccio, MARCH, Houston
- Regino Rojas, Revolver Taco Lounge, Dallas
- John Russ, Clementine, San Antonio, TX
- Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX
- Iliana de la Vega, El Naranjo, Austin
- Finn Walter, The Nicolett, Lubbock, TX
- Koji Yoshida, EBESU Robata & Sushi, Plano, TX
Michelle Tam and Henry Fong, the James Beard Award nominated creators of Nom Nom Paleo, a website and award-winning cooking app, newest cookbook, Nom Paleo Let’s Go! Simple Feasts + Healthy Eats (Volume 3) features more keto-friendly, Whole30, and plant-based recipes. Published by Andrews McMeel Publishing, it’s a fun book but serious as well, with 2000 step-by-step instructions, lots of photos and illustrations, and a dash of snarky humor.
It’s the third in their series of cookbooks, the first two of which were both New York Times bestsellers. Tam, who holds a doctorate in pharmacy from the University of California, develops recipes based upon the Cantonese meals her mother cooked for the family when she was growing up and the immigrant cuisine of the San Francisco Bay area where she grew up as well as such American teen basics as cheeseburgers and French fries.
Tam and Fong operate on the premise that weeknight suppers should be healthy and flavor-packed as well as fast and simple. Weekends and celebrations, on the other hand, are the perfect excuse to craft elevated (but easy) crowd-pleasers. Nom Paleo Let’s Go! offers crazy-delicious recipes for all occasions, and every single one is free of grains, gluten, dairy, and refined sugar.
Fong is an attorney who does the photography and illustrations for their books as well as the over all design. In all, they both seem to have a lot of fun in the kitchen and in writing their cookbooks.
All three books coordinate with a multitude of specialty diets—paleo, keto-friendly, vegan, nut-free, Whole30, and plant-based and every single recipe is free of grains, gluten, refined sugar, and dairy. But if it all sounds too healthy, no one you’re cooking for needs to know how nutritious the dishes are. And they won’t know based on the taste either as it’s all seriously yummy.
As always, Nom Nom Paleo’s recipes reflect the diverse cuisines Michelle grew up with and culinary ideas from her travels. Often Asian-inspired, Michelle’s unfussy recipes maximize flavor, optimize whole foods, and are presented with photos of each step so they’re absolutely foolproof–even for novice cooks! New recipes include: Cantonese Roast Duck, Nom Nom Chili Crisp, Bacon Cheeseburger Casserole, Chicken Karaage, Instant Pot Balsamic Beef Stew, and Paleo-Friendly Cream Puffs.
Hash Brown Fish
Umami Stir Fry Powder
- ⅔ cup dehydrated chopped scallions
- 6½ tablespoons kosher salt
- ¼ cup dried shiitake mushroom powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground ginger
- ½ teaspoon ground white pepper
Hash Brown Fish
- 1 pound Russet potatoes, peeled
- ½ cup scallions, thinly sliced
- ¼ cup avocado oil or ghee, divided
- 2 teaspoons umami stir fry powder or kosher salt, divided
- Four 5-ounce skinless sea bass or cod fillets, each about ¾-inch thick
- 1 lemon, cut into wedges
MAKE THE UMAMI STIR FRY POWDER (IF DESIRED): Toss all of the ingredients into a mini food processor or spice grinder. Blend to make a fine powder, scraping down the sides occasionally to make sure the dehydrated green onions are totally powderized. (This seasoning will keep in an airtight container in a cool, dry place for up to 6 months.)
MAKE THE HASH BROWN FISH: Grate the potatoes with a food processor or by using the large holes of a box grater.
Bundle the shredded potatoes in a clean kitchen towel. Then, wring out the potatoes and discard the liquid.
In a large bowl, toss together the shredded potatoes, scallions and 1 teaspoon of umami stir fry powder or kosher salt.
Pat the fish dry with paper towels. Sprinkle the other teaspoon of umami stir fry powder or kosher salt on the fish fillets.
Heat a large cast iron or nonstick skillet over medium heat, and then add 2 tablespoons of oil or ghee to the hot pan.
Add two ⅓-cup mounds of potatoes to the pan and flatten them into rectangles, approximating the size of your fish fillets.
Smush a fish fillet onto each potato layer and cover each one with a thin layer of shredded potatoes.
Fry for 5 to 8 minutes or until the bottom layer of potatoes is crisp and golden brown.
Carefully flip the fillet packets over with a fish spatula and cook for another 5 to 8 minutes on the other side.
Once the other potato layer is nicely browned and the center of the fish registers 135°F on an instant-read thermometer, transfer to a plate.
Repeat steps 6 to 11 with the remaining fish and potatoes and serve with lemon wedges.
Ginger Scallion Sauce
This salty, herbaceous condiment is exponentially greater than the sum of its parts. It’s traditionally served with whole poached chicken, but growing up, I would put it on everything! This sauce is transformative, lending massive flavor to any savory dish.
Makes 1 cup
- 1 cup finely minced scallions
- 3 tablespoons finely minced fresh ginger
- 2 teaspoons Diamond Crystal kosher salt
- ¼ teaspoon ground white pepper
- ½ cup avocado oil
Toss the scallions, ginger, salt, and white pepper in a large heat-proof bowl or 2-cup measuring cup.
Stir it all together.
In a small saucepan over high heat, warm the oil until it’s shimmering but not quite smoking.
Add a tiny piece of scallion to test the heat of the oil. If you see lots of little bubbles, the oil’s ready. (Or just check that the oil reaches 375°F on an instant-read thermometer.)
Pour the hot oil into the scallion and ginger mixture a little at a time. It’ll sizzle and boil, so be careful!
Stir well and let the sauce cool to room temperature. The sauce can be refrigerated in a sealed jar for up to 2 weeks or frozen in an ice cube tray for up to 3 months.
All-Purpose Stir-Fry Sauce
Despite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries: it’s a fundamental component in recipes of all kinds. This ultra-versatile sauce keeps in the refrigerator
Makes 2 cups
- 1 cup coconut aminos
- ½ cup fresh orange or pineapple juice
- ¼ cup paleo-friendly fish sauce
- 2 tablespoons rice vinegar
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
Combine all the ingredients in a measuring cup or jar. Mix it all together.
Char Siu (Chinese Barbecue Pork)
Makes 8 servings
- ½ cup plum, peach, or apricot jam, sweetened only with fruit juice
- ¼ cup coconut aminos
- 3 tablespoons tomato paste
- 1 tablespoon almond butter
- 1 tablespoon honey (optional, not Whole30)
- 1 teaspoon paleo-friendly fish sauce
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon ground ginger
- 3 pounds boneless pork shoulder roast
- 2 teaspoons Diamond Crystal kosher salt
- 2 scallions, thinly sliced (optional)
Pour the jam into a small saucepan. To stay paleo-friendly, be sure to use a high-quality, 100% fruit jam.
Next, toss in the coconut aminos, tomato paste, almond butter, honey (if desired), fish sauce, Chinese five-spice powder, and ground ginger.
Whisk the marinade as you heat it to a simmer over medium heat.
Once the marinade is bubbling and smooth, transfer it to a measuring cup and let it cool to room temperature. (Not ready to roast the pork? You can store the sauce in the fridge for up to 4 days.)
Next, prepare the pork. Blot the pork shoulder with a paper towel. Then, slice the pork shoulder into 2-inch strips of even thickness.
The pork strips should be roughly uniform in size. It’s fine to have fatty pieces of pork because: (1) it’s tasty, and (2) you don’t want to end up with dry char siu. Sprinkle 2 teaspoons of kosher salt all over the pork pieces.
Place the pork in a large bowl or in a zippered food storage bag. Pour all except ⅓ cup of the cooled marinade onto the pork. Cover and refrigerate the reserved marinade.
Use your hands to coat the marinade all over the pork strips. Cover the bowl and refrigerate it for 2 to 24 hours.
When you’re ready to roast the pork, heat the oven to 350°F with the rack in the middle position. Arrange the pork on an oven-safe wire rack in a rimmed baking sheet. Roast for 30 minutes, flipping the pork pieces at the halfway point. Take the pork out of the oven and increase the temperature to 400°F.
Brush half of the reserved marinade on the tops of the pork pieces. Pour enough water into the bottom of the pan so that you have a thin layer coating the bottom. This will keep the drippings from burning while the pork cooks.
Roast for 25 minutes. Then, flip the pork pieces over and brush on the remaining marinade. Cook for another 20 to 30 minutes or until the pork is slightly charred on the edges. Rest the pork for 10 minutes, and then slice against the grain into bite-size pieces.
Arrange the pork on a serving dish and garnish with 2 sliced scallions, if desired.
Sheet Pan Pineapple Chicken
This easy sheet pan meal is my riff on Huli Huli Chicken, a classic Hawaiian barbecue staple featuring a sweet and savory sauce made with pineapple juice, ketchup, and soy sauce. Believe me: no one can resist a pan of sticky chicken and pineapple, especially when it’s re-imagined with healthier, paleo-friendly ingredients. Don’t substitute fresh pineapple and ginger for canned pineapple and ground ginger! The fresh stuff contains enzymes that break down proteins, so if you use ’em, they’ll make your chicken mushy!
- 1 (13.5-ounce) can pineapple rings in pineapple juice
- ½ cup paleo-friendly ketchup
- ½ cup coconut aminos
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon paleo-friendly fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 5 garlic cloves, minced
- 1½ pounds boneless, skinless chicken thighs
- ¾ teaspoon Diamond Crystal kosher salt
- 1 teaspoon toasted sesame seeds
- 2 scallions, thinly sliced
Open up the pineapple can and set aside the pineapple rings.
Pour ½ cup of the pineapple juice from the can into a large measuring cup. (We won’t be using the rest.)
Add the ketchup, coconut aminos, rice vinegar, honey, fish sauce, sesame oil to the pineapple juice in the measuring cup. Toss in the ground ginger and minced garlic. Whisk it all together to form a marinade.
Place the chicken in a medium bowl and sprinkle with the salt. Pour in ½ cup of the marinade. Set aside the remaining marinade.
Toss the chicken well. Cover and marinate for 30 minutes or up to a day in the fridge.
In the meantime, pour the remaining marinade into a small saucepan and bring it to a boil over high heat. Then, decrease the heat to maintain a simmer for about 20 minutes until the liquid has thickened into a sauce. Remove from the heat and set aside. You should now have about 1 cup of sauce.
Set aside about ¼ cup of the sauce to baste the chicken, and save the rest to serve with the finished dish.
Heat the oven to 400°F on convection mode or 425°F on regular mode with the rack in the middle.
Arrange the chicken thighs and the pineapple rings in a single layer on a rimmed, greased or parchment-lined baking sheet.
Bake for 15 minutes. Then, rotate the tray and brush the reserved ¼ cup of cooked sauce onto the chicken thighs and pineapple rings.
Bake for an additional 5 to 10 minutes or until the thickest part of the thighs register 165°F on a meat thermometer.
Garnish the chicken and pineapple with sesame seeds and scallions. Serve with the reserved sauce!
Excerpted from Nom Nom Paleo: Let’s Go! © 2022 written & photographed by Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel Publishing. All rights reserved.
I often spend what seems like hours reading the labels on the food products I’m considering buying at the grocery store. And I always find unpleasant surprises such as how a simple can of kidney beans often contains either high fructose corn syrup or sugar If you didn’t look you wouldn’t know and you’d be adding unnecessary calories to your chili or whatever dish you were planning to make. And who needs extra calories? Who wants sugar in their beans? I certainly don’t. And so I was happy that my friend Kath Beyer sent me some fascinating information on Pyure that takes stevia plants and refines them into a powerful but non-caloric sweetener we can use as a sugar substitute. But even better, the article she sent shows how to really read the new nutrition panels on the foods we buy.
Stevia is a plant product that can be used as a sugar substitute
First some background. As much as we love our sweets and sweet tastes, no one wants the extra calories nor what sugar does to our health. There are many sweeteners on the market but Pyure is a line of plant-based, sugar substitutes created for people who want the best sweeteners for both their taste and the health benefits we’re all looking for.
The Pyure Process
It starts with harvesting and drying the highest quality leaves from the best tasting species of organic, non-GMO stevia plants.
Then through a process similar to steeping tea, we extract the very sweetest part of the stevia leaf.
What’s left with is known as Reb A, a fine white powder 350 times the sweetness of table sugar!
For more information, the Sweet Talk blog is filled with information about the benefits of organic and zero-calorie stevia products.
Sugar and the New Food Label
Families using Pyure are taking a step towards more healthy eating.
First the Really Bad News
We as Americans consume WAY too much sugar. According to the U.S. Dietary Guidelines, the average person consumes approximately 17 teaspoons per day or 270 calories from added sugars. The World Health Organization recommends limiting added sugar to 10% of our total daily calories (about 50 grams for a 2000 calorie diet) while the American Heart Association recommends a limit of 24 grams per day (6 teaspoons) for women and 36 grams per day (9 teaspoons) for men.
That means we are typically eating almost three times the AHA recommendations. According to the FDA, scientific data shows that it is difficult to meet nutrient needs while staying within calorie limits if you consume more than 10 percent of your total daily calories from added sugar.
The new nutrition label makes it easier than ever to identify sugar and added sugars in your food.
Identifying added sugars on the label.
Naturally occurring sugars are found in foods like fruits, veggies, and dairy products like milk or plain unsweetened yogurt. These nutrient-dense foods are encouraged as part of the U.S. Dietary Guidelines, and the sugar grams found in them will count towards the total carbohydrates on the label.
The new label also requires listing “Added Sugars” in grams and as a percent Daily Value (%DV). The added sugars category includes sugars that are either added during the processing of foods or are packaged as is, like a bag of white sugar. It also includes sugars from syrups and honey, sugars from concentrated fruit or vegetable juices and sugar added to dried fruit.
The question of “refined sugar” can be confusing. Bottom line. When it comes to our bodies, sugar is sugar. Agave, coconut sugar and pure maple syrup may be marketed as better for you, but they are still 100% sugar and all count towards the proposed daily limits for added sugars.
The new labels are a huge improvement for savvy consumers because until now it was impossible to distinguish the amount of sugar that was added to foods containing both naturally occurring and added forms of sugar like flavored yogurt or a fruit and nut granola bar.
What about low and no calorie sweeteners?
Low and no calorie sweeteners like stevia are not included in added sugars since they do not provide significant calories, carbohydrates or behave like sugar in the body. That’s important for the more than 100 million Americans living with diabetes or prediabetes, as well as diseases like low blood sugar.
Since stevia is 200 to 300 times as sweet as sugar only a tiny amount is needed to achieve the sweet taste we look for in our favorite foods. That makes stevia or products sweetened with stevia an easy way to help manage the amount of sugar we consume.
Where do you find sugar alcohols on the label?
Since sugar alcohols fall into their own category, they have their own line on the nutrition facts panel. Sweeteners, like erythritol, that contribute zero calories per gram do not affect glucose or insulin levels, but they are counted in the total carbohydrate content on the food label.
That adds a bit of confusion, so there is a separate line for these sugar alcohols under the “sugars” line on the food label. To calculate the “net carbs,” subtract the fiber and sugar alcohols from the total carbohydrate grams. For example, Pyure Organic Maple Flavored Syrup (1/4 cup serving):
Total carbohydrate: 27 g
Dietary Fiber: 13 g
Erythritol: 10 g
Net carbs = 4 g
Only foods that actually contain sugar alcohols will have the separate line listed on the label, making them easier to identify.
Although the new label is more realistic and designed to be easier to read, when it comes to carbohydrates and sugars, there is still some sleuthing that needs to be done. We hope this breakdown clears everything up for you.
Now we’ve learned about reading labels, let’s take a break and try one of the recipes on Pyure website.
Keto Cream Cheese Pancakes
- 2 oz cream cheese, softened
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- ½ teaspoon Pyure Organic Liquid Stevia Extract Sweetener
- Microwave the cream cheese for 10-20 seconds to soften it. Make sure it doesn’t turn into liquid.
- In a medium bowl, whisk the eggs well with a hand whisk.
- Add the cream cheese, vanilla, and stevia. Whisk until well incorporated and smooth. This will require some time and patience!
- Heat half the butter in two mini nonstick skillets (or use an egg frying pan) over medium heat. Add ¼ of the batter to each skillet. Cook until golden brown and set on the bottom, about 2 minutes. Flip and cook 1 more minute. Transfer to a plate and loosely cover with foil.
- Repeat with the remaining batter, adding more butter to the pans.
I’ll soon be sharing more product information, recipes, and nutritional information.
This holiday season, give some fascinating food products that also give back to needy causes to the food lovers on your list.
Blue Lotus Chai, a spiced tea free of all sweeteners, additives, artificial flavorings, or colorings, comes in an assortment of masala blends—Traditional, Golden, Mint, Rooibos, Star Anise, and Mandarin. Caffeine-free, it’s easy to prepare, and contains anti-oxidants. This year, Blue Lotus Chai won the Specialty Food Association’s 2020 sofi™ Award for innovation and taste in the 48th annual awards. They donate 10% of their net profits to charitable organizations such as Doctors Without Borders, American Cancer Research and A Hope for Autism Foundation.
Blue Lotus Chai
8 ounces coconut creamer (or milk of your choice)
½-¾ teaspoon Blue Lotus Chai powder
1 tablespoon coconut sugar (or sweetener of choice)
½ teaspoon chia seeds
1 tablespoon hot water (enough to dissolve chai powder & sweetener)
A few ice cubes
In a measuring cup, dissolve Blue Lotus Chai powder and sweetener in hot water; stir.
Add it, along with milk of choice and ice cubes, into a blender. Blend until ice is well crushed and milk is frothy. Add chia seeds, stir, and let sit for a few minutes. Pour into a glass and enjoy!
Note: If you prefer, you can add the chia seeds to the dissolved mixture before adding milk and mix them up in the blender. This adds to the creaminess, with no crunch & chew from the seeds.
Another company that donates 10% of all company profits, in this instance to the Rainforest Trust, Sacred Sauce is a medium-heat sauce made with serrano chilis, cacti and blood oranges containing only vegan-friendly, organic, and natural ingredients. Their Sacred Salad Sauce is probably one of the few medium heat sauces for salads. Made with habanero and serrano chilis, mashed up mango flesh and citrus tangerines giving it a sweetness with out having additives such as sugar or artificial sweeteners. The spicy taste contrasts well with the coolness of salad greens.
Neither Sacred Sauce nor Sacred Salad Sauce contain any preservatives, chemicals, xanthan gum, extracts or concentrates.
With the mission to leave the world a happier, healthier place, the mother and daughter team who founded SkinnyDipped offer a variety of whole nuts “skinnydipped” in thin layers of a dark chocolate, milk chocolate or white chocolate. There’s cashews skinnydipped in a dark chocolate salted caramel, Milk Chocolate Peanuts, almonds in dark chocolate espresso and their Lemon Bliss–almonds in white chocolate with lemon. Low in calories, the ingredients are also non-GMO verified, gluten-free and contain no artificial ingredients.
SkinnyDippers are now available nationwide at @walgreens! Snag a bag of Peanut Butter + Cocoa Almond to keep yourself fueled up when you’re on-the-go! To find out where else they’re available, click here.
SkinnyDipped Peanut Butter Banana Pudding
• 2 cups almond milk
• 1 box (3.7 oz) organic vanilla instant pudding
• 2 bananas, sliced
• 1/2 cup natural peanut butter
• 1 cup Peanut Butter SkinnyDipped Almonds
• 4 dollops of whipped cream
• 1 tbsp natural peanut butter
• 1 tbsp crushed Peanut Butter SkinnyDipped
1. Start by preparing the pudding. Pour 2 cups almond milk into medium mixing bowl, add vanilla instant pudding and beat with an electric mixer for 2 minutes. Set aside.
2. In four jars, layer sliced bananas, peanut butter, SkinnyDipped and pudding mixture. Repeat layering until all ingredients have been used and refrigerate.
3. Before serving, top each jar with a dollop of whipped cream, a peanut butter drizzle and some crushed SkinnyDipped. Enjoy!
Fall always reminds me of sauerkraut because that’s when my Romanian grandmother would bring home the large heads of cabbage. Some she would parboil, then peel the leaves off the core and fill with meat for stuffed cabbage. Others she would grate into large piles which she would then place in containers to ferment into sauerkraut. When it had fermented, weeks and weeks later, she would serve it with stuffed cabbage or a Romanian sausage similar in taste to Polish sausage. Of course, adding sauerkraut as a topping for a brat in a bun is common at football games, but my grandmother never served that.
For all of my enthusiasm for sauerkraut, I never realized it was considered a super healthy food until recently. Reading a WebMD article, I learned sauerkraut contains much more lactobacillus than yogurt, making it a superior source of this important probiotic. A few bites of sauerkraut everyday are said to help those with ulcerative colitis and irritable bowel syndrome. The healthy aspects of sauerkraut are due to the fermentation process which is thought to create certain plant compounds that might destroy precancerous cells. It’s also low on calories though when you use it in a Rueben or grilled cheese sandwich, it isn’t exactly a low calorie meal.
There are caveats to buying sauerkraut and one is to make sure that it isn’t pasteurized because that destroys the benefits of fermentation.
. Discovering all this positive sauerkraut information was surprising. And so was finding out that it no longer is just an old fashioned Eastern European or German dish. Cleveland Kraut from Cleveland Kitchen, a relatively new company named by USA Today as one of their top ten best new health foods, sells a variety of sauerkraut in flavors such as Whiskey Dill, Roasted Garlic, Classic Caraway, Curry and Beet Red. Their Gnar Gnar--a spicy mixture of green cabbage, green bell peppers, jalapenos, kosher salt, leeks, Sriracha, garlic and red chili, is similar to kimchi, the fermented Korean condiments which can range in heat from mild to fiery hot. If you want to mix it up, there’s their Variety Pack.
Cleveland Kraut, which comes in pouches, is best eaten raw. It’s crunchy and tasty. Once cooked, the heat destroys the probiotic value though it still retains its other healthy benefits. That’s one reason why canned sauerkraut doesn’t have as many health sauerkraut benefits.
The following recipes are from clevelandkraut.com
2 slices rye or sourdough bread
4-6 ounces corned beef
2 slices of Swiss cheese
1/4 cup Whiskey Dill kraut
Thousand Island Dressing (to use either in the sandwich or as a dip)
Assemble the first three ingredients (bread, beef, cheese) and toast open faced in a 350 degree oven to melt the cheese. Top with kraut and other slice of bread (and Thousand Island if you are using it in your sandwich).
Chili con Carne with Roasted Garlic Sauerkraut
1 tablespoon olive oil
1 medium yellow onion diced
2 cups Roasted Garlic Kraut
1 pound 90% lean ground beef
3 tablespoons chili powder
2 tablespoons tomato paste
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 1/2 cup beef broth
1 15 ounces can petite diced tomatoes
1 16 ounces can red kidney beans, drained and rinsed
1 8 ounces can tomato sauce
Diced parsley or cilantro
Shredded cheddar cheese
Add the olive oil into a large pot and place it over medium-high heat for 2 minutes. Add the onion and the Roasted Garlic Kraut. Cook for 5 minutes, stirring occasionally.
Add the ground beef to the pot. Cook for another 6-7 minutes, stirring occasionally.
Add the chili powder, tomato paste, salt, pepper, and cayenne. Stir until well mixed.
Add the broth, diced tomatoes, drained kidney beans, and tomato sauce. Stir well.
Bring the mixture to boil. Then, reduce the heat to low / medium-low and gently simmer the chili uncovered for 20-25 minutes stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Serve warm and garnish with desired toppings.
In her debut cookbook The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes, Nisha Vora, the popular food blogger, photographer and content creator at Rainbow Plant Life, shows how to quickly put together delicious and nutritious dinners in an instant pot pressure cooker. A proponent of exciting, beautiful and tasty vegan cuisine, Vora, a graduate of Harvard Law School, left her law career behind and created Rainbow Plant Life, a vegan Instagram account, blog, and YouTube channel. Her colorful and easy-to-use cookbook features 90+ vegan and wholesome recipes made in the Instant Pot. Vora also includes:
- Plenty of gluten-free, soy-free, nut-free, and refined-sugar-free recipes (80-85% of recipes are gluten-free)
- An in-depth guide to using your Instant Pot, including troubleshooting tips and cook time charts
- My vegan pantry staples and essential cooking tips
- Full color design with my signature vibrant food photography
- A little wit and humor peppered in between detailed, step-by-step recipes
Here are a few recipes from the book.
Instant Pot Vegan Pho (Vietnamese Noodle Soup)
12 ounces dried rice noodles, dried rice sticks, or banh pho*
2 tablespoons grapeseed oil or other neutral, high-heat cooking oil
2 medium yellow onions, peeled and halved
4-inch piece fresh ginger, thinly sliced
3 cardamom pods, lightly smashed with the back of a knife
3 whole star anise pods
4 whole cloves
1 cinnamon stick
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1⁄2 teaspoon whole black peppercorns
1 Fuji apple, peeled and cut into large chunks
1⁄2 cup fresh cilantro, roughly chopped
2 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon coconut sugar
2 cups sliced shiitake mushroom caps (5 to 6 ounces)
8 cups low-sodium vegetable broth (you can substitute water for up to 4 cups)
1 teaspoon kosher salt, plus more to taste
1 (6- or 8-ounce) block baked tofu, cut into cubes (I used a five-spice flavor, which went really well with the other flavors)
3 scallions, sliced on the diagonal
1 cup Thai basil leaves, torn up
1 cup cilantro leaves, torn up
2 limes, cut into wedges
2 cups bean sprouts
Thinly sliced hot chile peppers or Sriracha
*You can find pho noodles in well-stocked grocery stores or any Asian market. They come in various thickness, ranging from 1⁄16 inch (narrow) to 1⁄4 inch (wide).
Place the dried rice noodles in a large bowl, cover with warm water, and soak until the noodles are pliable and opaque, 30 to 45 minutes. Drain the noodles and rinse them to remove excess starch. (Alternatively, cook the noodles according to the instructions on the package.)
Meanwhile, prepare the Broth: Select the Sauté́ setting on the Instant Pot and, after a few minutes, add the oil. Once the display reads “HOT,” add the onions and ginger slices, cut side down. Do not toss and allow to cook until charred and deeply browned, about 4 minutes.
Add the whole spices (cardamom pods through black peppercorns) and cook for 1 minute, stirring the mixture frequently. Add the apple, cilantro, tamari, coconut sugar, and shiitakes. Pour the vegetable broth and/or water on top and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 15 minutes.
Once the 15-minute timer has completed and beeps, allow a natural pressure release for
10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
Open the pot and, using oven mitts, remove the inner pot. Carefully strain the broth into a fine-mesh sieve set over a large bowl (discard the solids). Season the broth with 1 teaspoon salt, stir, and taste. Add more salt as needed.
Place the cooked rice noodles in individual bowls. Pour over the strained broth and add the baked tofu cubes. Top the pho with the scallions, basil, cilantro, lime wedges, bean sprouts, and chiles or Sriracha.
Chinese Takeout-Style Tofu and Broccoli
1 (14-ounce) block extra-firm tofu
3 tablespoons reduced-sodium tamari or soy sauce
2 teaspoons Sriracha or similar chili-garlic sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar (also known as rice wine vinegar)
1⁄4 cup reduced-sodium tamari or soy sauce
1⁄4 cup agave nectar or coconut nectar (or maple syrup, but that will have a more robust, less neutral flavor)
2 tablespoons water
1 1⁄2 tablespoons Sriracha or similar chili-garlic sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 1⁄2-inch piece fresh ginger, grated or finely minced
1 1⁄2 tablespoons grapeseed oil or other neutral, high-heat cooking oil
2 medium heads broccoli, cut into small florets (about 4 cups)
2 tablespoons cornstarch
White rice or brown rice (for serving)
Marinate the tofu: Drain the tofu and cut into 4 slabs. Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight them down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for at least 30 minutes or ideally 1 hour, changing the paper towels in between to drain all the moisture. Cut the tofu into 3⁄4-inch cubes.
Place the tofu in a gallon-size zip-top bag and add the tamari, Sriracha, sesame oil, and vinegar. Toss to combine and let the tofu rest in the marinade for 5 minutes, massaging occasionally.
Meanwhile, make the ginger-chili sauce: In a medium bowl, whisk together the tamari, agave nectar, water, the Sriracha, sesame oil, vinegar, and ginger until well combined.
Finish the dish: Select the Sauté́ setting on the Instant Pot and let the pot heat up for a few minutes before adding the grapeseed oil. Once the display reads “HOT,” use a slotted spoon or fork to carefully transfer the marinated tofu to the pot. Cook the tofu for 1 1⁄2 minutes undisturbed. Use a spatula to flip and cook the tofu until it starts to brown on all sides, 3 to
4 minutes total. Add the ginger-chili sauce and stir to combine. Select the Cancel setting.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.
Once the 3-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
Open the pot. Add the broccoli florets to the tofu and stir with the sauce to combine. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting to low pressure and set the cook time to 1 minute. Once the 1-minute timer has completed and beeps, carefully perform another quick pressure release.
In a small bowl, stir together the cornstarch with 1⁄4 cup water, whisking until combined without any lumps. Select the Sauté́ setting and press the Sauté́ button again until you reach Less heat. Add the cornstarch slurry to the Instant Pot and gently stir to combine. Cook, stirring gently, until the sauce thickens, 2 to 3 minutes. Serve the tofu and broccoli over rice.
What: Nisha Vora A Talk & Demo with Nisha Vora
When: Sunday, July 21 at 2 to 4 p.m.
Where: Read It and Eat, 2142 N Halsted St., Chicago, IL
Cost: 1 Ticket + 1 Book $44.26; 2 Tickets + 1 Book $64.26; Book Only
FYI: (773) 661-6158; readitandeatstore.com
Stressed out during her last term of graduate school when she was counseling clients 30 hours a week, Ashley Melillo returned to her love of cooking, combining it with creating healthy plant-based recipes and creating Blissful Basil, a blog to share her experiences of cooking plant-based meals.
“I was taking my work home with me,” says Melillo who works as a school psychologist in the Chicago area. “So cooking and blogging became self-caring.”
Now Melillo’s blog has morphed into her new cookbook, Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health & Happiness (BenBella 2016; $21.95).
“I developed a love of cooking when I was young,” says Melillo who also earned a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. “In the kitchen there’s so much sensory going on—touch, smells, textures, tastes. It’s relaxing after a long week of work. Once I am doing it, it becomes very therapeutic.”
Cooking plant-based or vegan foods are healthy not only physically but emotionally says Melillo. But it isn’t easy to incorporate both exercise and a wide variety of plant-based foods into our life-style.
Indeed, one wholesome smoothie such as her Energizing Carrot Cake Smoothie, Get Glowing Strawberry Mango Chia Pudding or her Cheesy Herb or the Sun-Dried Tomato Good Morning Biscuits, won’t turn our lives upside down health-wise. But it’s all a step in the right direction to achieving physical, mental and emotional well-being. It’s all part of shaping good habits by making good choices every day.
Of course, as a psychologist, Melillo recognizes that it’s most difficult to make these at the very time when we most need to do so.
“It’s when some of these emotions are most at their peak and when you feel almost too overwhelmed to try taking the steps to move forward, that’s when it’s the hardest,” she says. “But it’s the hardest things that push up forward and end up being the best things for us. But it’s important to make ourselves do so–to start chipping away at our anxiety or stress or depression. By taking that one step, often we can go on and take another and another and ultimately alleviate some of those overwhelming feelings.”
Such a cooking style doesn’t have to be severe. Have a sugar craving? Instead indulge in a vegan dessert such as her Snickerdoodle Cookie Bars, Enlivening Lemon Bars, Peanut Butter Cookies and Cosmically Fudgy Cacao Tahini Brownies. Don’t go out for pizza. Try one of Melillo’s pizzas like her White Pizza with Garlic Herb Oil, Mozzarella and Puffy Potato Crust.
For those who aren’t ready to go full-force plant-based or Vegan or know much it at all, Blissful Basil covers a glossary of terms, recipes for pantry items to keep on hand and contains helpful symbols– colored circle noting which recipes are free of gluten, grain, soy, nut, oil, refined sugar and/or they’re raw.
Melillo asked meat lovers to taste test the recipes in her book because she wanted them to be appealing not only for those already committed to a vegan or vegetarian lifestyle but to all those who pick up her cookbook or read her blog.
“I really want everyone to love the recipes in this book,” she says.
Swift Sweet Potato Curry
1 tablespoon curry powder
1 teaspoon sea salt
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon ground turmeric
pinch of cayenne (optional)
1 medium yellow onion, finely diced (about 1 cup)
1 cup filtered water, divided
14-ounces full fat coconut milk
2 large sweet potatoes, peeled and diced into 1/2-inch cubes (about 4 cups)
2 green onions, trimmed and thinly sliced
1/4 cup fresh cilantro, stemmed and finely chopped
4 cups cooked brown basmati rice, for serving
1 lime for spritzing
In a large pot over medium heat, toast the spices for 30 seconds while stirring constantly. Add the onion and 1/3 cup of the water then cook for 5 minutes, until translucent.
Whisk in the coconut milk and the remaining 2/3 cup water, and bring to a boil.
Add the sweet potatoes, decrease the heat to medium-low, cover and rapidly simmer for 15 minutes, until potatoes are fork tender. Stir occasionally while cooking.
Spoon the curry into bowls with warm basmati rice. Top with a squeeze of lime juice, scallions and cilantro. Serve warm with whole grain naan and enjoy!