Latest news with #Kosher
Winnipeg Free Press
a day ago
- General
- Winnipeg Free Press
Crème fraîche creates a creamy broth in this recipe for briny-sweet steamed clams
A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers. In this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we finish the clams and corn with a small measure of crème fraîche (or whole-milk yogurt); the briny-sweet liquid released by the clams becomes a subtly creamy broth that's as delicious as the clams themselves. Fennel perfumes the broth with anise-like notes. Scrub the clams well before cooking and be sure to dispose of any with cracked or damaged shells. Give any clams with open shells a gentle tap and toss if they do not close within a few seconds. If you can, use corn kernels cut from freshly shucked ears (you'll need two good-size ears to get the 2 cups kernels called for in the recipe), but frozen corn works in the off-season. When buying corn, look for bright green husks and supple silk, and avoid ears small brown holes in the husk. To easily remove kernels from the cob, place the ear flat on the cutting board and slice, rotating as needed. Serve with oyster crackers, or with crusty bread for mopping up the broth. Steamed Clams with Corn, Fennel and Crème Fraîche Start to finish: 30 minutes Servings: 4 Ingredients: 2 tablespoons extra-virgin olive oil 1 medium fennel bulb, halved, cored and thinly sliced 1 medium yellow onion, halved and thinly sliced 2 teaspoons fennel seeds Kosher salt and ground black pepper 2 cups corn kernels 2 pounds hard-shell clams (about 1 1/2 inches diameter), such as littleneck or Manila, scrubbed 1/4 cup crème fraîche OR plain whole-milk yogurt Directions: In a Dutch oven, heat the oil until shimmering. Add the fennel, onion, fennel seeds and a pinch of salt, then cook, stirring, until the vegetables are lightly browned. Stir in the corn and 1 cup water. Bring to a boil and add the clams. Cover and cook over medium, stirring once or twice, until the clams have opened. Stir once more, then remove and discard any clams that haven't opened. Off heat, stir in the crème fraîche and 1/2 teaspoon pepper. Season with salt. Optional garnish: Hot sauce OR chopped fresh flat-leaf parsley OR lemon wedges OR a combination EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
Business Wire
6 days ago
- Business
- Business Wire
Zevia to Announce Second Quarter 2025 Earnings Results on August 6, 2025
LOS ANGELES--(BUSINESS WIRE)--Zevia PBC ('Zevia') (NYSE:ZVIA), the Company that provides naturally delicious, zero sugar better-for-you beverages, today announced that it plans to release its financial results for the second quarter ended June 30, 2025 after the market closes on Wednesday, August 6, 2025. Zevia will also host a conference call to discuss its results at 4:30 p.m. Eastern Time. Investors and other interested parties may listen to the webcast of the conference call by logging on via the Investor Relations section of Zevia's website at Those who wish to participate in the call may do so by dialing (877) 343-5172 or (203) 518-9856 for international callers, conference ID ZEVIA. A replay of the webcast will be available for approximately thirty (30) days following the call at Zevia's website at A copy of the earnings press release and supplemental financial disclosures will also be available on Zevia's website at About Zevia Zevia PBC, a Delaware public benefit corporation designated as a 'Certified B Corporation,' is focused on addressing the global health challenges resulting from excess sugar consumption by offering a broad portfolio of zero sugar, zero calorie, naturally sweetened beverages. All Zevia ® beverages are made with a handful of simple, plant-based ingredients, contain no artificial sweeteners, and are Non-GMO Project verified, gluten-free, Kosher, and vegan. Zevia is distributed in more than 37,000 retail locations in the U.S. and Canada through a diverse network of major retailers in the grocery, drug, warehouse club, mass, natural, convenience and ecommerce channels. (ZEVIA-F)
Winnipeg Free Press
14-07-2025
- General
- Winnipeg Free Press
These flavor-packed pork burgers were inspired by Indian street food
These flavor-packed burgers are a spin on a spiced pork sausage from Goa in southern India, based on the garlicky, European-style chouriço introduced by Portuguese settlers. To combat the humidity of the region and prolong the shelf life of the sausage, the meat is heavily salted and flavored with a mixture of spices and tangy vinegar. Goan sausage is ubiquitous in southern India, where you can find it sold at street food carts and high-end restaurants alike, sometimes baked into a bun or minced and stuffed between layers of fried naan. In this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we take inspiration from those burger-like sandwiches, using a combination of grated garlic, garam masala, cumin, paprika and cayenne to give the all-pork patties deep, complex flavor and a rusty hue. Grating the garlic ensures it melts into the meat without any distracting bits. Instead of naan, we use classic hamburger buns. Egg and panko bread crumbs help the patties keep their shape. Don't undermix the pork mixture; be sure to combine it well so the breadcrumbs and seasonings are evenly distributed. These burgers are especially delicious topped with yogurt, torn fresh mint leaves and thin slices of cucumber or tomato. Indian-Spiced Pork Burgers Start to finish: 35 minutes Servings: 4 Ingredients: ⅔ cup panko breadcrumbs 1/4 cup plain whole-milk yogurt, plus more to serve 5 teaspoons garam masala 5 teaspoons sweet paprika 1 tablespoon ground cumin 1/2 teaspoon cayenne pepper 2 large egg yolks 2 medium garlic cloves, finely grated Kosher salt and ground black pepper 1 pound ground pork 2 tablespoons grapeseed or other neutral oil Wednesdays Columnist Jen Zoratti looks at what's next in arts, life and pop culture. 4 hamburger buns, toasted Directions: In a large bowl, combine the panko, yogurt, garam masala, paprika, cumin, cayenne, egg yolks, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water. Using a fork, mash the mixture into a smooth paste. Add the pork and mix with your hands until evenly combined. Form into 4 patties, each about 4 inches in diameter, place on a large plate and refrigerate for 15 minutes. In a 12-inch nonstick skillet over medium, heat the oil until barely smoking. Add the burgers and cook until well browned, 7 to 8 minutes. Flip, reduce to medium-low and continue to cook until the patties are well browned on the second sides and the centers reach 160°F, another 5 to 7 minutes. Transfer to a clean plate, tent with foil and let rest for 5 minutes. Serve on the buns with additional yogurt on the side. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
02-07-2025
- Entertainment
Chef Rocco DiSpirito's lemon herb ricotta pasta salad is summer on a plate, plus more fresh recipes
Chef Rocco DiSpirito joined "Good Morning America" on Wednesday to showcase a fresh lineup of seasonal recipes that are perfect for summer entertaining. The celebrated chef, cookbook author, and host of "School of Rocco" is running a pop-up Rocco Restaurant in Southampton, New York, this summer where fans can taste his signature mix of wellness-forward and Italian-inspired cuisine. Scroll below to check out his seasonal recipes in full. Red, White and Blue Pasta Salad with Grilled Chicken and Lemon-herb Ricotta Serves: 6 to 8 Ingredients 1 pound short pasta (such as fusilli, farfalle or orecchiette) 2 grilled chicken breasts, thinly sliced 1 pint cherry tomatoes, halved 1 cup blueberries 3/4 cups lemon-herb ricotta (see below) One-quarter cup extra-virgin olive oil Zest and juice of 1 lemon One-quarter cup fresh basil, torn 2 tablespoons fresh mint, chopped Kosher salt and cracked black pepper, to taste Lemon-herb Ricotta (mix until fluffy and set aside): 3/4 cup whole milk ricotta Zest of 1/2 lemon 1 tablespoon chopped fresh basil or parsley Pinch of salt Directions Cook pasta until al dente. Rinse under cold water and drain. In a large bowl, toss pasta with olive oil, lemon zest, lemon juice, salt, and pepper. Add cherry tomatoes, blueberries, grilled chicken, basil, and mint. Toss gently. Top with dollops of lemon-herb ricotta just before serving. Burrata, Lettuce and Tomato Salad Serves: 4 Ingredients 2 balls of burrata (about 4 ounces each), torn or halved 2 heads Little Gem or baby romaine lettuce, leaves separated 1 cup heirloom or cherry tomatoes, cut into bite-size pieces 1 small shallot, finely minced 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard 3 tablespoons extra-virgin olive oil Flaky salt and freshly cracked black pepper, to taste Balsamic vinegar, for finishing (aged or glaze preferred) Toasted bread slices for serving (optional) Directions Make the vinaigrette: In a small bowl, whisk together the minced shallot, red wine vinegar and Dijon mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper. Let sit for 5 minutes to mellow. Prepare the vegetables: In a mixing bowl, gently toss the lettuce and tomatoes with the vinaigrette. Assemble: Arrange dressed lettuce and tomatoes on a serving platter or individual plates. Add torn or halved burrata on top. Finish: Drizzle lightly with balsamic vinegar. Sprinkle with flaky salt and more cracked pepper. Serve with toasted bread if desired. Watermelon Poke Salad Serves: 4 to 6 (as a starter or side) "This is a fun, summery twist on poke that swaps tuna for juicy watermelon -- it's vegan, refreshing and just as pretty. You'll get crunch, creaminess and a ton of flavor in every bite," DiSpirito said of this plant-based dish. Ingredients 4 cups seedless watermelon, cut into 3/4-inch cubes 1 large avocado, diced 1/2 English cucumber, halved and thinly sliced 1/4 cup thinly sliced radish or watermelon radish 2 tablespoons pickled red onion (optional) 1 tablespoon toasted black sesame seeds 2 tablespoons chopped scallions Microgreens or cilantro leaves, for garnish Lime wedges, for serving Dressing 2 tablespoons soy sauce or tamari 1 tablespoon toasted sesame oil 1 tablespoon lime juice 1 teaspoon rice vinegar 1/2 teaspoon agave or honey 1/2 teaspoon grated fresh ginger Pinch of chili flakes or a dash of sriracha (optional) Directions In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning -- you want it bright, tangy and umami-rich. In a large mixing bowl, gently toss the watermelon cubes with 2 tablespoons of the dressing. Let it sit for 5 to 10 minutes to absorb flavor. Fold in the avocado, cucumber, radish and pickled onion if using. Drizzle in a little more dressing as needed. Transfer to a large shallow bowl or platter. Garnish with sesame seeds, scallions, and microgreens. Serve with lime /> Sardinian Flatbread with Stracchino Cheese, Rosemary & Olive Oil (Pane Carasau con Stracchino) Directions Preheat oven to 400 F. Assemble: Place sheets of pane carasau on a baking sheet lined with parchment. Distribute torn stracchino cheese evenly over each sheet. Bake: Bake for 4 to 5 minutes, or until the cheese is melted and the edges of the flatbread are golden brown. Finish: Remove from oven and immediately sprinkle with chopped rosemary, flaky sea salt and a generous drizzle of extra-virgin olive oil. Serve warm as a crispy, cheesy snack or starter. By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here. 'GMA' kitchen picks Amazon Bialetti 5.5 Quart Pasta Pot with Strainer Lid, Charcoal – Elongated Oval Pot for Longer Spaghetti, Lasagna, Penne & Farfalle Noodles, Heat Resistant Handles & Nonstick Interior, Large Pot for Cooking $36.99 Amazon Shop Now 51% off Amazon Amazon Amazon Basics Stainless Steel Wire Whisk Set for Cooking - 3 Piece, Black/Silver $11.99 Amazon Shop Now Amazon
Winnipeg Free Press
30-06-2025
- General
- Winnipeg Free Press
Dried bay leaves bring layers of flavor to Portuguese-style beef skewers
On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its unique menthol notes while also releasing a heady aroma. In this streamlined take on espatadas from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we pulverize dried bay leaves in a spice grinder to make a seasoned salt, mix in garlic and olive oil, then use the mixture to season the meat before threading it onto metal skewers and grilling over charcoal or gas. Though a bit unconventional, we add tomatoes to these skewers and also make a simple Madeira reduction to finish the dish. Seasoned with garlic and some of the bay salt, the glaze-like sauce bolsters the flavors of the beef. Flat iron steak or beef sirloin tips offer the best combination of tender texture and rich flavor, but if you're up for a splurge, beef tenderloin also is excellent. Don't use fresh bay leaves in place of dried; they won't grind down into a fine powder. Also, don't trim the beef; bits of fat — what the Portuguese call 'the flower of the espetada'— help with charring and add rich flavor. Finally, don't use top-shelf Madeira here; an inexpensive nonvintage bottle will do just fine. Espetada-Style Grilled Garlic and Bay Beef Skewers Start to finish: 45 minutes, plus grill prep Servings: 4 to 6 Ingredients: 10 dried bay leaves, crumbled Kosher salt and ground black pepper 6 medium garlic cloves, finely grated (about 1 1/2 tablespoons) 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 2 pounds beef sirloin tips or flat iron steak, cut into 1 1/2-inch cubes 12 cherry tomatoes 1/2 cup Madeira (see note) 2 tablespoons salted butter, cut into 2 pieces and chilled Directions: In a spice grinder, combine the bay, 1 1/2 teaspoons salt and 1 teaspoon pepper, then pulverize to a fine powder. Transfer to a small bowl. In a medium bowl, combine 2 teaspoons of the bay salt, 1 tablespoon of garlic and 1 tablespoon oil, then mash with a fork until combined. Add the beef and toss, rubbing the seasonings into the meat. Thread the beef onto four 10- to 12-inch metal skewers alternating with the tomatoes; set aside. In a small saucepan over medium, heat the remaining 2 teaspoons oil and the remaining bay salt, stirring, until fragrant and sizzling, about 3 minutes. Add the remaining 1 1/2 teaspoons garlic and cook, stirring, until fragrant and sizzling, about 10 seconds. Add the Madeira and bring to a simmer, then reduce to low and cook, stirring, until reduced to 2 tablespoons. Cover and set aside off heat. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate. Place the skewers on the hot side of the grill (if using charcoal). Cook, uncovered, until the beef is lightly charred on both sides and the center of the thickest piece reaches 125°F for medium-rare, 10 to 14 minutes total, flipping once about halfway through. Transfer to a platter, tent with foil and let rest while you make the sauce. Set the pan with the Madeira reduction over medium and heat uncovered just until steaming. Remove from the heat, add the butter and swirl the pan until the butter is melted and the sauce is emulsified. Remove the meat from the skewers and drizzle with the sauce. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
