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  • Recipes: Make these dishes for a delicious and healthy Ramadan

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    For Ramadan, the monthlong Muslim holiday of fasting which begins this year on Tuesday evening, Feb. 17, families and friends gather for festive dinners to break the fast.

    Tahini, sesame seed paste, is a nutritional powerhouse that’s well suited for Ramadan dishes. Popular in Middle Eastern cooking, its flavor profile — nutty, slightly bitter and creamy —makes it versatile in the kitchen. Most tahini dishes are savory appetizers but tahini is also used in sweet specialties like halva. Thus it is useful for iftar, the sunset meal, and for suhoor, the pre-dawn meal eaten before the day’s fasting.

    While meat is a traditional staple for iftar, appetizers are often plant-based. Made with vegetables and grains, their fiber promotes satiety, enabling people to eat less meat.  Because tahini is rich in heart-healthy monounsaturated fats and protein, it provides an energy boost and helps people feel full for longer.

    Basic tahini sauce, made of tahini paste mixed with lemon juice, garlic and water, is a luscious-textured sauce often served with grilled vegetables, salads, fish and falafel, and can replace cream in dressings and dips. Like natural peanut butter, tahini should be stirred before being used.

    Tahini’s bitterness balances the intense sweetness of dates, the traditional Ramadan break-the-fast food; stuffing dates with tahini is a Ramadan treat. A popular breakfast spread is tahini mixed with date molasses; in Istanbul, some call such a spread “Turkish Nutella” or “liquid halva”.

    Quinoa patties are served with chanterelles and topped with tahini sauce. (Photo by Yakir Levy)

    Quinoa Patties with Chanterelles and Tahini Sauce

    Quinoa patties become an elegant dish when dressed up with tahini sauce and exotic mushrooms. You can substitute shiitakes or oyster mushrooms for the chanterelles.

    Yield: 3 or 4 servings

    INGREDIENTS

    Tahini sauce:

    • 1 small garlic clove, minced
    • 3 tablespoons tahini paste, stirred before measuring
    • 1 to 2 tablespoons lemon juice
    • 1 to 2 tablespoons water
    • Salt to taste

    Quinoa patties and chanterelles:

    • 3 tablespoons extra virgin olive oil
    • One 1.1-pound (500-gram) roll of cooked quinoa, cut in 6 to 8 slices
    • Salt and freshly ground pepper
    • 1/2 pound fresh chanterelles
    • 1 garlic clove, minced
    • Red pepper flakes to taste

    DIRECTIONS

    1. Tahini sauce: In a mini food processor blend garlic, tahini paste, 1 tablespoon lemon juice, 1 tablespoon water and salt. Add more lemon juice or water to adjust consistency and taste.

    2. Quinoa patties: Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat. Season quinoa slices with salt and pepper; add to pan. Sear quinoa slices on both sides until golden brown. Remove from pan.

    3. Chanterelles: Add remaining tablespoon olive oil to pan and heat over medium-high heat. Add mushrooms; cook for 8 minutes or until browned. Add garlic, salt, pepper and pepper flakes and cook about 1 minute.

    4. Serve quinoa patties with chanterelles and tahini sauce.

    A platter of roasted vegetable is served with Pepper-Swirled Tahini. (Photo by Yakir Levy)
    A platter of roasted vegetable is served with Pepper-Swirled Tahini. (Photo by Yakir Levy)

    Pepper-Swirled Tahini with Roasted Vegetables

    Greek yogurt makes tahini creamier and a good counterpoint for the pepper sauce.

    Yield: 4 servings

    INGREDIENTS

    Tahini yogurt sauce:

    • 1 small garlic clove, minced
    • 3 tablespoons tahini paste, stirred before measuring
    • 1 to 2 tablespoons lemon juice
    • 1 to 2 tablespoons water
    • 1/2 cup Greek yogurt
    • Salt to taste
    • 2 pounds vegetables, such as whole Anaheim or jalapeño peppers, medium-wide strips of sweet peppers, sliced Chinese eggplants, sliced zucchini, half slices sweet onions, halved cremini mushrooms
    • 2 tablespoons extra virgin olive oil, or to taste
    • Salt, freshly ground pepper and Aleppo or other semi-hot red pepper to taste
    • 1/2 cup thick salsa such as taqueria-style salsa

    DIRECTIONS

    1. Tahini yogurt sauce: In a mini food processor blend garlic, tahini paste, 1 tablespoon lemon juice, 1 tablespoon water and salt. Transfer to a bowl. Stir in yogurt. Add more lemon juice or water to adjust consistency and taste.

    2. Heat oven or air fryer toaster oven to 400 degrees. In a bowl toss vegetables with enough olive oil to moisten them. Sprinkle with salt, black and red pepper; toss to combine.

    3. Spread vegetables on a baking sheet (lined with parchment paper or foil if desired). Roast for 10 minutes. Turn over; drizzle with more olive oil if needed. Roast for 10 to 15 more minutes or until tender. (They roast faster in an air fryer toaster oven or convection oven than in a standard oven.)

    4. Put whole peppers in a bowl, cover and let stand for 10 minutes. Peel when cool enough to handle. Remove caps;  scrape out pepper seeds.

    5. Arrange vegetables on a plate. Set a bowl of salsa in center of plate. Spoon tahini yogurt sauce onto salsa’s center. With a knife, swirl tahini sauce gently into salsa.

    Red Pepper Baba Ghanoush is made with roasted Chinese eggplant, tahini sauce, roasted peppers and labneh. (Photo by Yakir Levy)
    Red Pepper Baba Ghanoush is made with roasted Chinese eggplant, tahini sauce, roasted peppers and labneh. (Photo by Yakir Levy)

    Red Pepper Baba Ghanoush

    Chinese eggplants roast quickly and are easy to turn into a creamy red pepper dip. Just add tahini sauce, roasted peppers from a jar, and labneh — strained yogurt that is almost as thick as cheese.

    Yield: 3 or 4 servings

    INGREDIENTS

    • 1 1/2 pounds Chinese eggplants
    • 2 large garlic cloves, minced
    • 3 to 4 tablespoons tahini paste (stirred before measuring)
    • 1 to 2 tablespoons strained fresh lemon juice
    • 1 to 2 tablespoons water
    • 2 fire-roasted peppers (from a jar)
    • 2 to 4 tablespoons labneh (or Greek yogurt)
    • Salt and freshly ground black pepper
    • Extra virgin olive oil (for drizzling)
    • 2 teaspoons chopped Italian parsley (garnish)

    DIRECTIONS

    1. Preheat broiler or Roast function of air fryer toaster oven (convection oven). Prick each eggplant 3 or 4 times with a sharp knife.

    2. Broil or roast eggplants, turning a few times, until very tender when pressed on neck end, about 15 to 20 minutes. Remove eggplants; let stand until cool enough to handle.

    3. Cut off eggplant caps. Halve eggplants lengthwise. Scoop out eggplant pulp. Chop pulp with a knife.

    4. Make red pepper tahini sauce by blending minced garlic, tahini paste, 1 tablespoon lemon juice and 1 tablespoon water in a food processor. Add roasted peppers and blend until smooth.

    5. Add labneh and pulse until blended. Add chopped eggplant pulp; pulse just until mixture is blended. Gradually add more water or lemon juice if needed. Season with salt and pepper.

    6. Spread on a serving plate or on bread. Serve drizzled with olive oil and sprinkled with parsley.

    Persimmon Cake is topped with a halva glaze made with powdered sugar and lemon juice as well as chopped pistachios. (Photo by Yakir Levy)
    Persimmon Cake is topped with a halva glaze made with powdered sugar and lemon juice as well as chopped pistachios. (Photo by Yakir Levy)

    Persimmon Cake with Halva Glaze

    In this cake’s glaze a touch of tahini balances the sweetness of the powdered sugar. Use soft persimmons for the puree; slice firm persimmons for garnish.

    Yield: 2 small cakes (32 small portions)

    INGREDIENTS

    Persimmon cake:

    • 2 cups all purpose flour (260 grams)
    • 1 teaspoon ground cinnamon
    • 3 teaspoons baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter (4 ounces or 110 grams), room temperature
    • 1 1/3 cups granulated sugar (240 grams)
    • 2 large eggs, beaten
    • 1/2 teaspoon vanilla extract
    • 2 1/2 cups persimmon puree (4 or 5 persimmons)
    • 1 cup dried cranberries
    • 2/3 cup red walnuts, chopped

    Persimmon halva glaze:

    • 2 cups powdered sugar
    • 4 teaspoons lemon juice
    • 4 tablespoons persimmon puree
    • 2 teaspoons tahini paste (stirred before measuring), or to taste

    Garnish:

    • About 1/3 cup chopped pistachios
    • Slices of small firm persimmons

    DIRECTIONS

    1. Cake: Heat oven to 350 degrees. Line two 7 1/2-inch square pans with foil. Butter foil.

    2. Mix flour, cinnamon, baking soda and salt.

    3. With a stand mixer, beat butter until smooth; add sugar and beat until smooth. Add eggs; beat until well blended. Add vanilla; beat until blended.

    4. Add half of dry ingredient mixture to butter mixture; stir until blended. Stir in persimmon puree, followed by remaining dry ingredient mixture. Stir until blended. Stir in dried cranberries and walnuts.

    5. Spoon batter into pans. Smooth tops. Bake until a toothpick inserted in center of each cake comes out clean, about 25 to 30 minutes.

    6. Cool cake in pans on racks for 10 minutes. Turn out onto cake racks. Let cool completely.

    7. Glaze: Whisk half of powdered sugar with the lemon juice until blended. Whisk in remaining powdered sugar. Add persimmon puree and whisk until blended. Whisk in tahini.

    8. Spread glaze in thin layer over cakes. Sprinkle with pistachios. Let stand several hours or refrigerate overnight until glaze sets.

    9. Cut cake in pieces and put on a serving plate. Surround with persimmon slices.

    This Mushroom Tahini Toast is inspired by a recipe in Dr. Michael Crupain's latest book, "The Power Five: Essential Foods for Optimum Health." (Photo by Yakir Levy)
    This Mushroom Tahini Toast is inspired by a recipe in Dr. Michael Crupain’s latest book, “The Power Five: Essential Foods for Optimum Health.” (Photo by Yakir Levy)

    Mushroom Tahini Toast

    For this appetizer inspired by a recipe from Dr. Michael Crupain’s latest book, “The Power Five: Essential Foods for Optimum Health,” you spread toast with pure tahini paste, then top it with sauteed mushrooms.

    Yield: 4 or 5 servings

    INGREDIENTS

    • 1 pound exotic mushrooms, such as shiitake, oyster or maitake
    • 1/2 teaspoon Turkish pepper flakes, Aleppo pepper or other pepper flakes
    • 3 tablespoons extra virgin olive oil
    • 3 garlic cloves, minced
    • 1 shallot, finely chopped
    • 1 teaspoon fresh thyme leaves, chopped
    • Salt to taste
    • 1 cup dry white wine
    • 3 tablespoons tahini paste
    • 4 or 5 slices whole wheat or sourdough bread, toasted and rubbed with a raw garlic clove

    DIRECTIONS

    1. Coarsely chop mushrooms; add to a bowl with pepper flakes and oil. Toss to coat mushrooms.

    2. Cook mushrooms in a large, heavy-bottomed skillet over medium-high heat for 8 to 10 minutes or until browned. Add garlic, shallot, thyme and salt. Sauté for 4 minutes or until shallot is soft. Stir in wine; cook until evaporated. If mixture is too dry, add 1 to 2 tablespoons water.

    3. Spread tahini on toast. Spoon mushrooms over toast, sprinkle with salt, and serve.

    Roasted Eggplant Salad with Tangerine Tahini balances sweet tangerine juice with lemon juice, minced garlic, salt and red pepper powder. (Photo by Yakir Levy)
    Roasted Eggplant Salad with Tangerine Tahini balances sweet tangerine juice with lemon juice, minced garlic, salt and red pepper powder. (Photo by Yakir Levy)

    Roasted Eggplant Salad with Tangerine Tahini

    Adding sweet tangerine juice to tahini sauce might seem surprising but tahini eggplant drizzled with silan (date syrup) is popular in Israeli restaurants. Our dish isn’t sweet. Tangerine zest, lemon juice, minced garlic, salt and red pepper powder balance the flavor.

    Yield: 2 or 3 servings

    INGREDIENTS

    Tangerine tahini sauce:

    • 1/2 teaspoon minced garlic
    • 1 tablespoon fresh lemon juice, or to taste
    • 2 to 3 tablespoons tangerine juice
    • 1/4 cup plus 2 tablespoons tahini, stirred before measuring
    • Pinch of salt, or to taste
    • 1 tablespoon cold water (optional), more if needed
    • 1/2 teaspoon grated tangerine zest, or more to taste

    Roasted Eggplant and Salad:

    • 1 Chinese eggplant (about 9-10 ounces), sliced diagonally 3/8 to 1/2 inch thick
    • 2 tablespoons plus 1 teaspoon extra virgin olive oil
    • Salt, freshly ground pepper and hot red pepper powder to taste
    • 5 romaine or other lettuce leaves, cut in bite size pieces
    • 1 teaspoon lemon juice
    • 1 tangerine, cut in rounds, then in half slices
    • Walnuts, preferably red (garnish)

    DIRECTIONS

    1. Tangerine tahini sauce: In a medium bowl mix garlic, lemon juice and tangerine juice. Stir in tahini paste. Keep stirring until sauce is smooth and thick but still pourable. Add more tangerine juice or water, 1 teaspoon at a time, to adjust consistency and taste. Stir in tangerine zest. (You will have extra sauce to enjoy for 2 days.)

    2. Preheat oven to 400 degrees. If you like, line a roasting pan with foil. Set eggplant slices in pan. Brush them with about 1 tablespoon olive oil; sprinkle with salt and black and red pepper. Turn them over; repeat brushing with olive oil and sprinkling seasonings. Roast for 17 to 25 minutes (or 15 minutes using the Roast function of an air fryer toaster oven), turning them once, or until tender to your taste.

    3. Make a bed of chopped lettuce; drizzle with light dressing made by whisking 1 teaspoon olive oil with 1 teaspoon lemon juice and a pinch of salt. Set eggplant slices on lettuce and spoon tangerine tahini sauce over them. Garnish with tangerine pieces and walnuts.

    Faye Levy is the author of “Feast from the Mideast.”

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    Faye Levy, Yakir Levy

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  • Soaring coffee prices rewrite some Americans’ daily routines

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    NEW YORK — For years, it was a daily McDonald’s trip for a cup of coffee with 10 sugars and five creams. Later, it was Starbucks caramel macchiatos with almond milk and two pumps of syrup.

    Coffee has been a morning ritual for Chandra Donelson since she was old enough to drink it. But, dismayed by rising prices, the 35-year-old from Washington, D.C., did the unthinkable: She gave it up.

    “I did that daily for years. I loved it. That was just my routine,” she says. “And now it’s not.”

    Years of steadily climbing coffee prices have some in this country of coffee lovers upending their habits by nixing café visits, switching to cheaper brews or foregoing it altogether.

    Coffee prices in the U.S. were up 18.3% in January from a year ago, according to the latest Consumer Price Index released on Friday. Over five years, the government reported, coffee prices rose 47%.

    That extraordinary rise has brought some to take extraordinary measures.

    “Before, I thought, ‘There’s no way I could make it through my day without coffee,’” says Liz Sweeney, 50, of Boise, Idaho, a former “coffee addict” who has cut her consumption. “Now my car’s not on automatic pilot.”

    Sweeney used to have three cups of coffee at home each day and stop at a café whenever she left the house. As prices climbed last year, though, she nixed coffee shop visits and cut her intake to a cup a day at home. To make up for the caffeine, she pops open a can of Diet Coke at home or rolls through McDonald’s for one.

    Dan DeBaun, 34, of Minnetonka, Minnesota, has likewise trimmed back on coffee shop visits, conscious of the increasing expense as he and his wife save up for a house.

    “What used to be a $2 coffee, it’s now $5, $6,” says DeBaun, who now buys ground coffee at Trader Joe’s and fills up a travel mug to bring to the office.

    Data from Toast, a payment platform used by more than 150,000 restaurants, found the median price of a regular hot coffee in the U.S. had climbed to $3.61 in December, with wide variation by location. The median price of cold brews was $5.55.

    Virtually all coffee consumed in the U.S. is imported. Though tariffs affected some imports of coffee in 2025, they ultimately were removed. Climate issues — drought in Vietnam, heavy rain in Indonesia, and hot, dry weather in Brazil — are blamed for reducing yields of coffee crops and driving up global prices.

    Two-thirds of Americans drink coffee daily, according to the National Coffee Association. For many, it is such an indispensable part of their routine, the soaring price has led to nothing more than grumbling.

    The coffee association says its surveys show coffee consumption is broadly holding steady despite price hikes. But, squeezed by the cost of everything from rent to beef, others are shaking up their habit.

    Sharon Cooksey, 55, of Greensboro, North Carolina, was visiting her local Starbucks most weekday mornings for a caramel latte until scaling back last year. First, she switched to brewing Starbucks at home. Then, she discovered Lavazza coffee was about 40% cheaper and switched to it.

    “I can buy a bag of coffee for $6?” she said to herself. “It was like I had just discovered another world. The multiverse opened up to me in the coffee aisle of Publix.”

    She has noticed her home-brewed costs tick upward, too, but it’s nothing compared to her café habit. A bag of beans that lasts weeks costs her about the same as one latte.

    Cooksey misses the social aspect of visiting the café, where baristas greeted her by name. But she’s been surprised to find she actually prefers the way her homemade coffees taste.

    “I’ll be damned if it didn’t taste so good,” she says.

    Growing up, Donelson watched enviously as her mother made a daily coffee jaunt (also to McDonald’s, also 10 sugars and five creams), and she duplicated the habit. She went from college to the Air Force to a government job as a data and artificial intelligence strategist, but through it all, coffee was there.

    She noticed the growing expense of her routine, but kept it up until a government shutdown halted her paychecks last fall and she needed to trim her spending. Looking for a morning substitute, she landed on a Republic of Tea blend with a healthy squeeze of honey.

    “Twenty cents a cup compared to $7 or $8 a cup,” she says. “The math just makes sense.”

    ___

    Matt Sedensky can be reached at msedensky@ap.org and https://x.com/sedensky

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  • Going to the Super Bowl? Here’s the special menu

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    Every NFL season, the Levi’s Stadium chefs try to take their menu to a new level of creativity. But when the Super Bowl comes to town, and fans are paying thousands of dollars to attend, the expectations soar.

    So to impress the crowd on Sunday, the culinary team headed by Jon Severson, Levy regional chef, and Alvin Kabiling, executive chef for Levy at Levi’s Stadium, has created a “best of the bay” menu.

    They’re showcasing signature ingredients from Marin County (oysters) to San Francisco/Half Moon Bay (crab) to the South Bay (garlic) along with locally sourced meat, cheese and produce.

    According to the Levy company, which is the stadium food partner, 90 percent of the purveyors are based in California.

    Pulling together a fan feast like this requires a sizeable staff. On game day, 2,000 Levy culinary, bar and serving team members will be working with 40 executive chefs behind the scenes. (Keep that in mind when you grouse about the prices.)

    Here are some highlights:

    Gilroy Garlic Steak Frites: A seared, sliced California hanger steak will be served au poivre atop hand-cut fries with crispy Gilroy garlic and pink peppercorns. Where: Sections 109 and 315, and in the East Field Club.

    Dungeness Crab “Potachos”: Hand-cut Kennebec potato chips are layered with local crab — thankfully, the Bay Area’s beloved  Dungeness season started in time — and then covered in a Petaluma white cheddar fondue sauce. Where: Sections 104, 124 and 306, and in the East Field Club.

    “Super Shucker” Hog Island Oyster Sampler: This platter will feature a half-dozen oysters sourced from Hog Island’s Marin County farm in Marshall, and served with Hogwash mignonette, lemon and hot sauce. Where: Bud Light Club.

    A dozen more special menu items will be available, along with the favorites — many from local restaurants — that the 49er faithful have been served all season.

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    Linda Zavoral

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  • That’s amore. Denver is having a love affair with Italian food right now.

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    Four pasta-heavy, Italian-inspired restaurants have opened across the Mile High City in the last three months. Call it a trend, or call it amore. But all four are very different, and diners will be hard-pressed to find two plates that taste the same.

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    Sara Rosenthal

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  • Recipe: This Super Bowl snack is scrumptious and easy to prepare

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    With Super Bowl Sunday approaching, I’m on the lookout for a nosh that is scrumptious and easy to prepare. White cheddar cheese topped with wine-soaked cherries andherbs is the perfect answer.

    The dried cherries need to soak in a mixture of wine, balsamic vinegar, olive oil, herbs de Provence and salt for 2 to 7 days in the fridge, so allow time for this little do-aheadchore.

    White Cheddar With Wine-Soaked Dried Cherries and Herbs

    Yield: Serves 4

    INGREDIENTS

    1/3 cup Merlot, or other dry red wine

    2 tablespoons extra-virgin olive oil

    1 tablespoon balsamic vinegar

    1 teaspoon herbes de Provence

    1/4 teaspoon kosher salt

    2/3 cup dried cherries, half of amount coarsely chopped

    8 ounces medium-sharp white cheddar cheese

    For serving: sturdy crackers

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    Cathy Thomas

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  • Owner of Warlord restaurant in Avondale accused of sharing sexual images of woman

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    The chef of the acclaimed Avondale restaurant Warlord has been issued a second order of protection after he was accused of distributing private sexual images of a woman without her consent, Cook County court records show.

    Chicago police arrested Trevor Fleming, 41, early on Jan. 17 at his home, according to police records. He was released later that day on electronic monitoring with orders to avoid the woman’s home and workplace, court records show.

    The images Fleming is accused of sharing in September 2023 “clearly show” the woman’s face and private areas during a sexual act, according to court records.

    On Monday, a Cook County judge issued an interim protective order against Fleming requiring him to avoid the woman’s home and place of work. The woman had been in a romantic relationship with Fleming, according to the order.

    Fleming’s attorney Robert Rascia, reached for comment late Monday night, said the charge does not allege violence and that the order was issued over Fleming’s objection.

    Cook County records also show that Fleming pleaded guilty to charges of aggravated battery in 2015.

    For years, individuals and groups on internet forums like Reddit and TikTok have speculated on Fleming’s actions and broader misconduct at Warlord, but those alleged incidents have been left largely unpublicized.

    However, in 2024, the Chicago Hospitality Accountable Actions Database Project, a local organization that advocates for restaurant workers and educates them about workplace rights, started receiving reports of “ongoing traumatic experiences” from employees at Warlord.

    “Specifically, there was a report of a sexual assault that happened within the workplace that year,” Raeghn Draper, executive director of CHAAD Project, told the Tribune on Monday. “That opened up to multiple workers reaching out to report egregious claims of not only sexual harassment, but also stalking, bullying, intimidation, withholding wages and just an all-around really toxic and abusive work environment.”

    Rascia said there is no law enforcement investigation of Fleming in relation to these allegations.

    Draper said that initial report in early 2024 sparked a dozen employees to reach out to CHAAD Project about Fleming and the alleged complicity of Warlord’s other owners, Emily Kraszyk and John Lupton. Warlord’s owners could not be reached for comment.

    The allegations coming from staff working the line at Warlord ultimately prompted CHAAD Project to post a public service announcement on Instagram warning Chicago’s hospitality community to “beware of Warlord.” In the comments section of the June 2024 post detailing some of the claims, a few people noted that the reports are unsurprising but a necessary call to action.

    Draper said the organization typically doesn’t make public statements about specific restaurants, but these claims merited an exception.

    “There was a lot of intimidation going on while we were trying to organize with the employees who reached out, and people got afraid — then also just exhausted,” Draper said. “The Chicago restaurant industry is still a little bit of a boys club, so if you piss off the wrong chef, especially one that’s a big personality, it can mean, sadly, finding your next job is nearly impossible.”

    Draper said while women were the primary targets of Fleming’s alleged abuse and slurs, a couple of male employees also reached out to the organization to report harassment and bullying.

    Fleming’s attorney did not comment on the reports shared by the CHAAD Project.

    Meanwhile, Fleming is also subject to an earlier order of protection against another woman, which court records show is in effect until March 2027. The woman, who is listed as a current or former girlfriend of Fleming’s, first petitioned for a court order against him in January 2025, alleging that Fleming had grabbed her by her scarf and used it to choke her, threatened her for spreading rumors about him and slapped her phone out of her hand as she returned from walking a neighbor’s dog.

    “I’m going to beat your (expletive), you think you can go around saying I rape people, who do you think you are,” Fleming allegedly told the woman during the confrontation, which took place near the back exit of Warlord.

    The woman also alleged that Fleming threw her phone across the alley, called police to claim that she was stalking him and had threatened her multiple times in the past.

    The order shows that Fleming was ordered to avoid the two North Side bars where the woman worked and to pay for damage to her apartment window, which had a rock thrown through it in August 2024. He was also ordered to complete a domestic violence partner abuse program and a mental health evaluation, records show.

    Shakespeare District (14th) police previously arrested Fleming in June 2025 for alleged drug possession and driving without valid auto registration or insurance, court records show. He agreed to participate in a deferred prosecution program, records show, and the case was dismissed after he completed that program in September 2025.

    Rascia said the 2025 drug charge was an unproven allegation.

    According to Draper, employees still in touch with CHAAD Project shared that Fleming returned to work after a two-week suspension following his June 2025 arrest.

    Fleming is next set to appear in court Wednesday morning before Judge Sabra Lynn Ebersole.

    Warlord opened quietly in 2023 at 3198 N. Milwaukee Ave. without much publicity and few reservations, which is still the case. Instead, diners line up when the restaurant is open 6 p.m. to 2 a.m. Fridays through Monday. In a 2023 Tribune review, former food critic Nick Kindelsperger noted the restaurant’s chaotic quality: a menu that could change minutes before service, flames jumping off the stove and deafening noise levels. One of the restaurant’s standout items remains the dry-aged burger.

    In December, Warlord announced plans to open a second burger restaurant in the Humboldt Park neighborhood, named Lords. Draper, who lives in the neighborhood, said she’s pretty upset about it.

    “It’s not that we don’t want a new restaurant and a new burger joint, but we don’t want someone who’s going to be using their position of power to harm not only restaurant workers who we advocate for, but also our neighbors and community members,” she said. “He’s not a safe person. And seeing the hospitality industry continue to invest in him and give him the platform to continue growing is really disturbing.”

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    Zareen Syed, Caroline Kubzansky

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  • Robert F. Kennedy Jr. is redefining the ‘healthy’ American diet—and food companies are making 5 major changes to keep up | Fortune

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    Robert F. Kennedy Jr.’s vision for a healthy America has triggered the most significant shift in federal nutrition policy in decades. Leading the “Make America Healthy Again” movement, Kennedy, as head of Health and Human Services, has enacted dramatic changes that have started to trickle down to the grocery aisle. Central to this shift is a fundamental change in how the government views nutrition. 

    “The philosophy here is that if you eat whole foods and don’t eat ultra-processed foods, you’ll be eating much more healthfully,” Marion Nestle, a nutrition policy expert, told Fortune.

    What the MAHA movement entails is a push against the “industrial food complex and drug companies who have engaged in deception, misinformation, and disinformation when it comes to Public Health,” President Donald Trump said in his post on Truth Social announcing Kennedy as his pick for head of HHS. And that movement has gained steam, with nearly four in 10 parents saying they support it. 

    In the past year, Kennedy and the Trump administration have dramatically transformed American food policy. Here are five ways the MAHA movement is already reshaping supermarket shelves.

    1. Dairy’s revival 

    The Department of Agriculture on Jan. 7 overhauled dietary guidelines, flipping the food pyramid on its head. This included an emphasis on full-fat dairy and all types of fat, including both healthy and saturated fats. The guidelines recommend three servings of full-fat dairy per day as Kennedy declared the USDA was “ending the war on saturated fats.” The guidelines de-emphasized whole grains, which were previously considered the most important part of diets. “It was actually upside down before,” RFK Jr. argued when unveiling the guidelines.

    Yet the dairy trend has been hot long before the food pyramid flip. Americans consumed 650 pounds of dairy per person in 2024, with butter consumption at an all-time high. Yogurt and cottage cheese consumption also rose dramatically, according to USDA data. On the flipside, plant-based milk sales have declined, with brands like Oatly, known for its oat milk, reporting a U.S. sales slump.

    2. Beef tallow and seed oil backlash

    Kennedy has pushed seed oils from a fringe concern to a policy and cultural target, using his position as HHS secretary to repeatedly question the health and safety of canola, corn, and similar oils. While he hasn’t banned seed oils, federal nutrition messaging now emphasizes “healthy fats,” touting animal fats like beef tallow as an alternative. But other nutrition experts aren’t as convinced.

    “The philosophy behind it is that if you eat natural, whole foods, that you’ll reach satiety sooner and won’t eat other things,” Nestle told Fortune. “I think that remains to be seen.” 

    Nestle says consuming high amounts of animal fats could be linked to health complications like heart disease: “People who eat diets that are high in animal fats have higher blood cholesterol and higher risk for heart disease.”

    Food and beverage companies like PepsiCo have announced they will remove canola and soybean oil from Lay’s and Tostitos chips, with smaller companies like Real Good Foods following suit with “seed oil-free” frozen products.

    3. Saying bye to artificial dye

    Last April, Kennedy announced the U.S. would phase out synthetic dyes, claiming they were “petroleum-based chemicals,” poisonous, and a danger to children’s health. Since then, the health secretary has launched a coordinated effort with regulators to remove the most common synthetic dyes, substituting them with natural alternatives, including galdieria extract blue, a colorant derived from algae.

    Several companies—including PepsiCo and Tyson Foods—have already removed synthetic dyes from their products, meaning some Doritos and Cheetos will appear colorless or paler on store shelves. Other companies—including Hershey, Utz, and Campbell’s—have committed to removing dyes within the next several years. Mars Wrigley also announced Skittles, M&Ms, and Extra Gum will be available without artificial colors.

    As a result, grocery stores are likely to feature fewer neon and fluorescent-colored products, more “no artificial colors” callouts on packaging, and a growing share of naturally-colored food and beverages in the snack aisle.

    4. ‘Protein maxxing’

    From Starbucks’ protein lattes and matcha drinks, to Sweetgreen’s 106-gram protein bowl, the macronutrient  seems to be the ubiquitous selling point for brands. This trend is aligned with Kennedy’s push to recast protein as the central macronutrient of his nutrition reset. Kennedy’s new federal guidelines announced earlier this month recommended about 1.2 to 1.6 grams of protein per kilogram of body weight per day and urged Americans to “prioritize protein at every meal.” 

    “That’s what people are already eating,” Nestle told Fortune. “So that doesn’t require a change in anybody’s protein intake. Most people are already eating twice the protein they need.”

    Still, grocery aisles have transformed amid Americans’ protein craze, with shelves housing everything from protein Cheerio’s to protein in ice cream from brands like Protein Pints, which witnessed significant revenue growth in 2025, raking in more than $10 million.

    5. Swapping out high-fructose corn syrup

      Kennedy has also launched a crusade against high-fructose corn syrup (HFCS), casting the sugar alternative as an emblematic ingredient of disease-driving food supply. Some brands, including Tyson and Kraft Heinz, have committed to removing HFCS from its products.

      Despite federal changes and rhetoric shifts toward natural foods and high-protein diets, Nestle says Americans still food shop less with their appetites than with their wallets.

      “Nobody follows dietary guidelines,” she said. “As long as ultra-processed foods are less expensive than real foods, that’s what people are going to be eating because they don’t have any other choice.”

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    Jake Angelo

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  • Cocktail history as a comic: Author talks about his new graphic nonfiction book

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    New York-based cocktail historian David Wondrich had most recently finished editing an 860-plus-page compendium of knowledge about cocktail history when the opportunity arose to share cocktail history through a different medium: as a graphic nonfiction book.

    The author took on the challenge, teaming up with illustrator Dean Kotz to take readers on a journey around the world, following the world’s drinking preferences from Colonial-era punches to Prohibition, from the rise of the 1930s tiki trend to the modern-day craft cocktail movement and beyond — plus much more along the way, including an array of cocktail recipes. We recently caught up with Wondrich to learn more.

    “The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On” by David Wondrich, illustrated by Dean Kotz (Ten Speed Graphic, $30) covers the evolution of the cocktail from the rise of distillation to the craft cocktail movement and beyond. (Photo courtesy of Ten Speed Graphic) 

    Responses have been edited for length and clarity.

    Q: What inspired you to tell the history of cocktails through a comic book?

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    Kate Bradshaw

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  • Palo Alto: After 36 years, Il Fornaio restaurant, a tech favorite, is closing

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    Two upscale, see-and-be-seen Il Fornaio restaurants are ending their tenure, including the Palo Alto location — a prime spot for years for Silicon Valley power breakfasts and deal-making dinners.

    After 36 years, that Cowper Street restaurant will shut its doors Sunday night. The Beverly Hills Il Fornaio closed a week ago after a 43-year run.

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    Linda Zavoral

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  • Recipes: Five weeknight dishes for 2026

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    By Emily Weinstein, The New York Times

    New year, new me? I’m not really one for New Year’s resolutions or Dry January routines, though I do lightly aspire to go to bed earlier, drink less wine and eat more vegetables in 2026. I very much want to just stay home and cook a lot this month, incidentally a great way to be healthier and more present in your daily life.

    If you need recipes for healthy meals — breakfast, lunch, dinner, anything — you’re in the right place. I’ve got five dinners for you below.

    1. One-Pan Spicy Chicken Thighs and Mushrooms

    A fried pepper condiment of puréed bell peppers and onions known in Yorùbá as ọbẹ ata dín dín is common across West Africa as a base for stewed greens and meat. This sauce is an expression of balance in a pot, often packed with fresh, dried, fermented and hot ingredients, each rich and distinct in flavor. Here, mushrooms and chicken thighs are the lucky recipients of this mother sauce. The pivot is to simply chop jarred roasted peppers instead of crushing fresh vegetables with a grinding stone, which is a traditional yet lengthy process. Oil-packed anchovies and miso deliver exactly as expected, adding savoriness to the depth of mushrooms. A squeeze of lime lends a tart zing to the sauce; a scatter of chopped basil adds a piquant burst.

    By Yewande Komolafe

    Yield: 4 servings

    Total time: 30 minutes

    Ingredients

    • 1 1/2 pounds boneless, skinless chicken thighs
    • Salt and black pepper
    • 3 tablespoons vegetable oil
    • 1 small red onion, peeled and chopped
    • 6 garlic cloves, peeled and smashed with the side of a large knife
    • 1 teaspoon ground cumin
    • 1 Scotch bonnet or habanero chile, minced (without seeds for mild)
    • 8 to 10 oil-packed anchovies
    • 2 tablespoons white or red miso
    • 12 ounces mixed mushrooms (any kind), wiped clean and sliced
    • 1 (16-ounce) jar roasted red bell peppers, drained and chopped (2 cups)
    • 1 cup chicken broth or water
    • 1/4 cup chopped fresh basil, plus leaves for garnish (optional)
    • 1 lime, cut in wedges, for serving

    Preparation

    1. Pat the chicken dry and season lightly with salt and pepper.

    2. Heat a large cast-iron or nonstick skillet over high and add 1 tablespoon oil. Place the chicken smooth side down and cook without moving until dark golden brown, 7 to 9 minutes. Flip the chicken and cook for an additional minute. Move the chicken to a plate, browned side up.

    3. Reduce the heat to medium, heat the remaining 2 tablespoon oil in the skillet and add the onion, garlic, cumin, chile, anchovies and miso. Cook, stirring frequently, until the onion is softened, the miso is broken up and the anchovies have completely broken down, about 4 minutes.

    4. Increase the heat to high and stir in the mushrooms and red peppers. Cook, stirring frequently to allow the mushrooms to soften and release their liquid. Add the broth and continue to cook until the liquid collects toward the center of the pan, about 10 minutes. Season to taste with salt and pepper.

    5. Use a wooden spoon to create divots in the sauce. Nestle the chicken in the divots, browned side up.

    6. Cook until the chicken is cooked through, about 3 minutes, adding an additional 1/4 cup water if the sauce begins to dry out. The mushrooms and peppers should be soft. Top with chopped basil if using.

    7. Serve immediately over rice with lime wedges and top with basil leaves if using.

    Cilantro lime rice and salmon. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Barrett Washburne. (Julia Gartland, The New York Times)

    2. Cilantro-Lime Salmon and Rice

    Bright and vibrant cilantro and lime liven up this weeknight-friendly, one-pot meal. Start by toasting rice in butter in a skillet to create a flavorful base, then, when the rice is almost finished cooking, add green beans and briefly marinated salmon to steam. Like many one-pot meals, this one is carefully calibrated so that each of the ingredients finishes cooking at the same time. Give the beans a head start to ensure they tenderize in the short time it takes the delicate salmon to cook through. To serve, garnish the finished dish with more cilantro and lime juice.

    By Yossy Arefi

    Yield: 4 servings

    Total time: 40 minutes

    Ingredients

    • 4 limes
    • 1/4 teaspoon granulated sugar
    • Salt
    • 2 tablespoons unsalted butter
    • 1 1/2 cups long-grain rice
    • 2 3/4 cups water or low-sodium chicken or vegetable stock
    • 8 ounces green beans, trimmed
    • 1 pound salmon, skin removed, cut into 1 1/2-inch pieces
    • 1 cup finely chopped cilantro leaves and tender stems
    • Black pepper, to taste

    Preparation

    1. Zest and juice 3 of the limes into a medium bowl until you get about 1/4 cup lime juice. Stir in the sugar and 1/2 teaspoon salt. Reserve half of the juice and zest mixture in a small bowl. Cut the remaining lime into wedges.

    2. In a large skillet with a lid, melt the butter over medium-high heat. Add the rice and stir until the rice is opaque and light golden brown, about 4 minutes. Add the water or stock and bring to a simmer. Cover with the lid and cook for 12 to 15 minutes or until the water is mostly absorbed and the rice is al dente.

    3. When the rice is al dente, turn the heat to low, add the green beans to the pan in an even layer on top of the rice (if the pan seems dry, add a couple of tablespoons of stock or water). Cover and cook the beans for 5 minutes.

    4. While the beans are cooking, add the salmon to the medium bowl with the lime mixture and toss to combine.

    5. Uncover the skillet and shift the green beans to one side of the pan, then add the salmon to the other side, drizzling any remaining liquid from its bowl on top. Put the lid back on and steam until the salmon and beans are just cooked through, 10 to 15 more minutes.

    6. Remove the salmon and green beans to a platter, then add the reserved lime mixture in the small bowl to the rice, along with all but 2 tablespoons of the cilantro. Stir gently to combine, then season the rice with salt and pepper.

    7. Sprinkle the remaining cilantro over the top. Serve rice, salmon and green beans with more lime wedges on the side for squeezing over the top.

    Ras el Hanout chickpea and spinach stew. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Spencer Richards. (Christopher Testani, The New York Times)
    Ras el Hanout chickpea and spinach stew. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Spencer Richards. (Christopher Testani, The New York Times)

    3. Ras el Hanout Chickpea and Spinach Stew

    This warming one-pot stew delivers the depth and comfort of a long-simmered meal in a fraction of the time. Chickpeas and spinach braise in a richly spiced tomato base, creating layers of warmth and complexity. Ras el hanout, a fragrant Moroccan spice blend, gives the dish its signature aromatic depth; gently toasted tomato paste intensifies its flavor even further. A splash of soy sauce provides an unexpected but welcome hit of umami, rounding out the dish with a richness that mimics a stew that’s been bubbling away for hours. Served with a generous spoonful of yogurt (or a squeeze of lemon) and a drizzle of harissa oil to cut through the richness, it’s perfect with crusty bread or spooned over grains like rice, barley, bulgur or quinoa.

    By Nargisse Benkabbou

    Yield: 4 to 6 servings

    Total time: 30 minutes

    Ingredients

    For the Stew:

    • 2 tablespoons olive oil, plus more to serve
    • 3 garlic cloves, minced
    • 1 1/4 teaspoons ras el hanout (see Tip)
    • 3 tablespoons tomato paste
    • 1 cup vegetable stock, plus more if needed
    • 1 tablespoon soy sauce
    • Fine sea salt
    • 3 (15-ounce) cans chickpeas, rinsed
    • 5 cups/5 ounces packed spinach leaves (stemmed and roughly torn if large)
    • 1/2 cup Greek yogurt or lemon wedges (optional), for serving
    • Crusty bread, couscous, bulgur or rice, for serving

    For the Harissa Oil (optional):

    • 3 tablespoons olive oil
    • 1 tablespoon harissa paste

    Preparation

    1. Prepare the stew: Heat the olive oil in a large pot over medium. Add the garlic and ras el hanout and stir until fragrant, about a minute. Add the tomato paste and cook, stirring constantly until the tomato paste darkens slightly in color, about 2 minutes.

    2. Add the stock, soy sauce and 1/2 teaspoon salt and bring to a boil. Reduce the heat to medium-low, cover and cook for 10 minutes, until the sauce slightly darkens in color and its flavors have melded.

    3. Add the chickpeas and simmer until they are warm and soft, about 10 minutes. Add the spinach and stir until wilted and fully incorporated into the stew, about 3 minutes. Taste and adjust seasoning with more salt if needed. If the stew starts getting too thick, feel free to add a few more spoonfuls of stock or water.

    4. If using, make the harissa oil: In a small bowl, mix together the olive oil and harissa until well incorporated.

    5. Serve the stew warm, with a dollop of Greek yogurt or lemon wedges on the side, and a drizzle of olive oil (or harissa oil), if desired. Enjoy with crusty bread or over grains like couscous, bulgur or rice.

    Tip

    Ras el hanout is widely available online and in larger grocery stores. If you’d like to make your own, stir together the following ingredients: 1 teaspoon each ground turmeric, ground coriander, ground ginger, ground cumin, ground cardamom and ground nutmeg, plus 1/2 teaspoon each ground aniseed, ground caraway seeds, ground fennel, ground cloves and ground black pepper. (This blend makes about 3 tablespoons ras el hanout.)

    Seared tofu with kimchi. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Barrett Washburne. (Bryan Gardner, The New York Times)
    Seared tofu with kimchi. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Barrett Washburne. (Bryan Gardner, The New York Times)

    4. Seared Tofu With Kimchi

    A simple, meatless weeknight recipe, this tofu and kimchi braise has deep flavors but comes together in just 30 minutes. The two main ingredients are tofu and kimchi. Equally delicious warm or at room temperature, this tofu braise makes a fun addition to meal prep. Serve it with rice, to soak up the delicious kimchi sauce, or tuck the tofu and kimchi into a sandwich. Store-bought kimchi vary in flavor and salt level and the more fermented kimchi will be softer, juicer, and a bit more sour. The recipe can take all levels of fermentation, but adjust seasoning as you see fit, sweetening with sugar or salting with extra soy sauce.

    By Sue Li

    Yield: 4 servings

    Total time: 25 minutes

    Ingredients

    • 1 (14-ounce) block firm tofu, drained and cut crosswise into 8 equal slices
    • 2 tablespoons sesame oil
    • 2 scallions, root ends trimmed, cut into 2-inch pieces
    • 2/3 cup store-bought or homemade napa cabbage kimchi, coarsely chopped, plus 2 tablespoons kimchi juice
    • 2 tablespoons light soy sauce
    • 1 teaspoon sugar
    • Cooked rice (optional), for serving

    Preparation

    1. Pat tofu pieces dry between sheets of paper towel.

    2. Heat the sesame oil in a large (12-inch) skillet over medium. When the oil is shimmering, add the tofu in a single layer and cook, undisturbed, until lightly golden on one side, about 4 minutes. Flip and cook another 3 to 4 minutes.

    3. Add the scallions and kimchi to the same pan with the tofu and gently move the tofu pieces around to incorporate them into the kimchi mixture. Cook until the kimchi wilts a little, 1 to 2 minutes. Add the kimchi juice, soy sauce, sugar and 1/2 cup water.

    4. Bring the mixture to a boil over medium-high heat, then adjust heat to medium and simmer until the tofu has absorbed some of the flavors but the mixture remains saucy, 5 to 6 minutes.

    5. Serve with rice or on its own.

    Turkey chili. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Armando Rafael, The New York Times)
    Turkey chili. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Armando Rafael, The New York Times)

    5. Turkey Chili

    You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It’s fabulous, it’s healthy and it can be cooked in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch, too.

    By Pierre Franey

    Yield: About 6 servings

    Total time: 50 minutes

    Ingredients

    • 1 tablespoon olive oil
    • 2 pounds ground turkey, white and dark meat combined
    • 2 cups coarsely chopped onions
    • 2 tablespoons chopped garlic
    • 1 large sweet red pepper, cored, deveined and coarsely chopped
    • 1 cup chopped celery
    • 1 jalapeño, cored, deveined and finely chopped
    • 1 tablespoon fresh oregano, chopped, or 1 tablespoon dried
    • 2 bay leaves
    • 3 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 3 cups canned diced tomatoes
    • 2 cups chicken broth, fresh or canned
    • Salt and black pepper
    • 2 (15-ounce) cans red kidney beans, drained
    • 2 cups shredded cheddar
    • 1 cup sour cream (optional)
    • Sliced lime, for garnish (optional)

    Preparation

    1. Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

    2. Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

    3. Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

    4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar, and sour cream and lime wedges, if desired.

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    The New York Times News Service Syndicate

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  • Sandwich shop owed more than $40,000 in taxes before seizure, city says

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    Long-running Denver lunch spot Mr. Lucky’s Sandwiches, which closed in December after Denver’s Department of Finance seized its two locations, owes more than $40,000 in unpaid taxes, according to the city agency. Galen Juracek, who owns the shops in Capitol Hill and the Highland neighborhood, specifically owes $40,556.11.

    Multiple notices posted to the door of Mr. Lucky’s Capitol Hill location showed that the city demanded payment for the back taxes starting in July. But the city’s “distraint warrant” — a legal notice that a business owner owes a specific amount, and that the business could be seized if they don’t pay it — notes the shops, at 711 E. 6th Ave. and 3326 Tejon St., were forced to close on Tuesday, Dec. 23.

    Mr. Lucky’s had already decided it would close its two locations by the end of 2025, said Laura Swartz, communications director for the Department of Finance. But the city’s seizure of the business shows that it had not been keeping up on basic requirements, with a $39,956 bill for unpaid sales taxes and $600.11 in “occupational privilege” taxes, which fund local services and allow a business to operate within a specific area.

    “When businesses charge customers sales tax but then do not submit that sales tax to the city, the city is responsible for becoming involved,” she said in an email to The Denver Post

    Juracek did not respond to multiple phone calls from The Denver Post requesting comment. His business, which is described on its website as a “go-to spot for handcrafted sandwiches since 1999, roasting our meats in-house and making every bite unforgettable,” is listed on the documents as G&J Concepts.

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    John Wenzel

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  • Fortune Cookies That Raised More Questions Than Answers

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    Fortune cookies promise wisdom, clarity, and sometimes motivation. What they usually deliver is ocnfusion, accidental comedy, or advice that feels oddly specific.

    Whether the message makes sense or not, it landed it your lap, so do what you please with that information. Even if it is forgetting it the minute you bite into the cookie, because most of the time the fortune has a way of stealing the desserts spotlight.

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    Ryder

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  • Award-winning chefs and bakers from Colorado, California join forces to form Breckenridge’s newest bakery

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    By Kit Geary, Summit Daily 

    Rootstalk and Radicato founder Matt Vawter said he doesn’t view his newest venture as just a bakery, it’s a culinary collaboration with friends that he said they plan to build on.

    Threefold Bakery, which opened Sunday, Dec. 28, is backed by a team who have their fair share of accolades in the culinary field, making for shelves stocked with truly elevated baked goods.

    The bakery tucked around a corner of Breckenridge Main Street brings together Vawter, who won a James Beard Award, Sean McGaughey, who managed a Michelin three-star restaurant, and Melissa McGaughey, who won the Food Network’s Holiday Baking Championship in 2019. Additionally, Melissa and Sean own a bakery that’s been recognized by the New York Times as one of the best in the nation, Quail & Condor, and one recognized by the Michelin Guide of recommendation restaurants, Troubadour Bread & Bistro, both in Healdsburg, California.

    Vawter said the name Threefold defines their operation threefold. First, a croissant, a staple item at the bakery, is folded three times. Second, the bakery has three owners. And, lastly, this is Vawter’s third business venture with his business partner Patrick Murphy, who is also a partner in Vawter’s other restaurants, Rootstalk Breckenridge and Radicato Breckenridge.

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    The Summit Daily

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  • Young couple save £30 on Tesco shop using often forgotten method

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    A pair of 19-year-olds reveal how they cut their Tesco bill from £100 to a much more reasonable number, explaining the often forgotten method that could save you hundreds a month

    Danielle Kate Wroe Senior Social News Reporter

    15:27, 01 Jan 2026

    A young couple have revealed how they managed to slash a significant amount off their weekly grocery bill. With food prices seemingly on the rise, shoppers are seeking innovative methods to cut costs.

    Two 19-year-olds showcased their week’s shopping haul, which included proper meals such as fajitas, pizza and pasta, with an expected cost of roughly £100. Yet, being shrewd shoppers, they decided to “find a way to find it cheaper,” and their efforts were rewarded when the bill arrived at the checkout.

    Following their post displaying photographs of the items they’d secured in their haul, they advised fellow Tesco Clubcard holders to check something important. They explained: “If you have a Tesco Club Card remember that you probably have coupons you haven’t used, and get Club Card Plus for a 1-month trial to get 10% off.

    “My shop was supposed to be £100, but I made it £69. (There are also things for my car, such as de-icers that aren’t in the picture, and a late Christmas present, which added £1,7 but I don’t think I did too badly)”.

    This indicated that the actual food shopping itself likely set the pair back approximately £50, which represents decent value.

    However, some Reddit users criticised the duo for their lack of fresh fruit and vegetables, encouraging them to prepare their own sauces from scratch.

    One individual commented: “Learn to make pasta sauce, it’s easier, cheaper, better and healthier. Don’t buy those old El Paso kits; buy the spices (you’ll have them for ages), then buy the wraps separately and salsa/avocado as you go. Fruit and veg are good..”

    However, someone countered that despite attempting numerous alternatives to replicate the El Paso kits, “you can’t beat” them. They insisted they’d “tried a lot”.

    Another chimed in: “All those pre-made spice mixes are filled with an unholy amount of sugar, well worth learning a few spice/herb combos to achieve the flavours you want without all the extra c***”.

    One Redditor came to the young couple’s defence, stating: “When I was 18 and 19 I did rely on Dolmio sauce jars and curry jars to be fair, partly because I didn’t know how to make a sauce or curry from scratch, partly because I thought it was cheaper too.

    “Pasta sauces are super easy and cheap to make from scratch, and much healthier than the jars. I make bolognese sauce from scratch for around £3, it has fresh veg in it and genuinely takes about 15 minutes to prep, and makes 4 good sized portions.

    “With curries, there can be an initial outlay to purchase the ingredients and spices, but once you have them, they’ll make loads of batches. Asian supermarkets are especially good for getting fresh and dried ingredients cheaper and more authentic than big supermarkets, if you know what you’re looking for.

    “My best advice would be to buy a few cookbooks and just spend time in the kitchen. I’d recommend Bosh and Delia Smith books. While you’re learning, ignore TikToks and YouTube reels”.

    Another savvy consumer suggested that, despite the Clubcard offer, Aldi would prove a “better and cheaper” option for the weekly food shop.

    One man commented: “Good shop! That’s how much we spend too, pretty much the same, but we get protein from the butcher. If you can’t be bothered with fresh veg just get frozen broccoli and cauliflower and just chuck it in a steamer as a side!! I’m in my late 20s, but I’ve lived on my own for a long time. My shop is pretty similar”.

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  • States Try to Snuff Out Lab-Grown Meat Before It Really Starts

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    Lab-grown meat could be widely available in supermarkets across the U.S. in 10-15 years.

    Advocates say the product offers consumers more choices, boosts food security for a country with growing demand and increases sustainability for a world with already stressed resources.

    However, some states have already answered this question – with a hard “no.”

    Seven states have banned the manufacturing, sale or distribution of lab-grown meat, and more have taken steps to restrict its labeling. Many of these steps happened in 2025, and the Department of Health and Human Services lists them on its website as examples of Secretary Robert F. Kennedy’s movement to “Make America Healthy Again.”

    The latest ban in Texas started in September and lasts two years, though lawmakers can choose to extend it. Violators could face civil and criminal penalties.

    “This ban is a massive win for Texas ranchers, producers and consumers,” Texas Agriculture Commissioner Sid Miller said in a statement. “Texans have a God-given right to know what’s on their plate, and for millions of Texans, it better come from a pasture, not a lab. It’s plain cowboy logic that we must safeguard our real, authentic meat industry from synthetic alternatives.”

    But supporters of lab-grown meat are not going down without a fight. Lawsuits challenging bans have been filed in both Texas and Florida.

    In its lawsuit against Texas, the Institute for Justice and cultivated food producers Wildtype and UPSIDE Foods argued the ban is “nothing more than unconstitutional economic protectionism.”

    “This ban slams the door on choice, when all we’re asking is the freedom for Texans to decide for themselves,” Wildtype co-founder Aryé Elfenbein said in a statement.

    State and federal action over the next several years could determine much about the future of the budding industry. And despite the pushback in recent months, some see reason for optimism about its future.

    What Is Lab-Grown Meat – and Is It Safe?

    The Good Food Institute, a think tank working in “alternative protein innovation,” says that “cultivated meat is identical to conventional meat at the cellular level.”

    Lab-grown meat comes from animal cells, so it’s not vegetarian like the “Impossible Burger” and similar products derived from plants.

    Animal stem cells are placed in bioreactors and mixed with a blend of water, sugar, fats and vitamins to grow more cells and build the muscle and fat otherwise grown inside an animal. Growth factors and other proteins are typically added as well. The cells are then harvested and shaped into final products like a chicken fillet.

    The product is completely safe, says David Kaplan, a professor of biomedical engineering at Tufts University, and approvals from the Food and Drug Administration underscore that. The agency has approved five companies’ cultivated meat products, ranging from chicken to salmon to pork fat.

    “All their data is publicly available through their filings, and there’s nothing in there that says it’s anything but at least as good, if not better, than what consumers eat today,” Kaplan says.

    But consumers won’t be seeing it on the shelves anytime soon. David Block, a professor at the University of California, said it will be at least 10 to 15 years before lab-grown meat could be widely available in supermarkets.

    The timeframe depends on everything going right for building a big manufacturing facility from scratch.

    “I would argue that nobody has done this at a really large scale yet, so nobody knows exactly what they want to see in a very large-scale facility,” Block says.

    Where Lab-Grown Meat Restrictions Stand Across the U.S.

    Access to lab-grown meat thus far in the U.S. has been extremely limited, consisting of brief appearances in select restaurants like Bar Crenn in San Francisco and China Chilcano, in Washington, D.C.

    But that hasn’t stopped states from banning the product.

    Alabama, Florida, Indiana, Mississippi, Montana, Nebraska and Texas have passed bans (some of them temporary) on the manufacturing, sale or distribution of cell-cultured meat. Additional states have taken steps to regulate labeling of the product.

    embed:

    The related debate has been both heated and highly politicized.

    When Florida Gov. Ron DeSantis signed the ban in Florida, he described it as “fighting back against the global elite’s plan to force the world to eat meat grown in a petri dish or bugs to achieve their authoritarian goals.” He added that his administration “will save our beef.”

    But the National Cattlemen’s Beef Association isn’t worried about competition.

    Sigrid Johannes, the association’s senior director of government affairs, described the bans as state legislators “responding to their own constituents, it’s as simple as that” in a statement to U.S. News.

    “Plenty of Americans from both sides of the aisle have serious concerns about yet another ultra-processed, artificial food landing on grocery store shelves, masquerading as whole-ingredient beef,” Johannes said. “NCBA has never pushed for a federal ban because we’re not afraid of competing with these products in the free market, but we will continue advocating for appropriate labeling rules so consumers know exactly what they’re eating.”

    Though Kennedy and the Trump administration have cheered these states on, they haven’t proposed any similar federal action on the subject.

    A Fight for the Future

    Of course, the nature of the product means the lab-grown meat industry faces more challenges than just government bans.

    “There’s still issues, probably most notably the cost of those products,” says Block, who serves as director of the Integrative Center for Alternative Meat and Protein.

    Production is expensive and has only been done in small quantities thus far. But Block says there is potential to bring the price down.

    “If you were to produce these materials at really huge scale, then the cost would come down,” he says. “But that’s not really happening on any of these products yet.”

    Whether the demand is there for such a scale-up is unknown, but there are some signs of interest. A 2024 survey from Purdue University found that 60% of consumers are willing to try cultivated beef, chicken and pig, with chicken garnering the most interest.

    While most headlines will refer to the product as lab-grown meat, researchers prefer to call it cultivated meat.

    “In terms of the way it would be perceived by consumers, if you say lab-grown, it has a very different connotation,” says Kaplan.

    Experts say they are optimistic about the industry’s future, but they are worried about investing during the Trump administration.

    “I’m very bullish about what we’ve gotten to and where things stand,” Kaplan says. “I’m just very uncertain on how quick the next step will be, and I’m very worried that we will be left behind by other countries because we’re not doing the investments.”

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    Cecelia Smith-Schoenwalder

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  • These Restaurant Dishes May Be a Little TOO Creative

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    They say we eat with our eyes first, but I’m not sure my eyes were ready for appetizers served on rusty garden tools.

    Let’s dive into the strange world of avant-garde gastronomy where practicality is optional and the humble ceramic plate is nowhere to be found. What happened to the beauty of simplicity?

    These restaurants tried to innovate by any means necessary, and while some of the results look creative and fun, others… well, I’ll let you be the judge!

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    Luka

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  • The Rocco Fridge Will Hold Your Drinks at Perfect Temp and Look Good Doing It

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    When’s the last time you poured a perfect glass of Pinot Noir in your own home? If you’re like me from three weeks ago, probably never. Red wines should be served somewhere between 58 and 68 degrees (opinions vary). That’s a bit cooler than room temperature, but unless you want to dedicate money and space to a special refrigerator, you don’t have many good options. Our colleagues at Bon Appétit have, in fact, advocated giving up on life and just keeping your red wine in the fridge and then pulling the bottle out about a half hour before you plan to drink.

    Enter the Rocco, which will hold your Gamay at a perfect 58 degrees on a lower shelf while holding your Stella Artois at a perfect 38 degrees a few shelves below. (I used a wireless thermometer to check the temperatures on various shelves; they were dead-on.)

    Did I mention it’s gorgeous? In a world of wine fridges that look like Holiday Inn minibars and mini gridges that look like they came out of a dorm, the design-forward Rocco has a distinctive look that’s also neutral enough to fit into rooms with midcentury and modern furniture.

    And did I mention it’s $500 off for the next 5ish hours? With, as of publication time, free shipping.

    Photograph: Andrew Watman

    The “smart fridge” branding is perhaps a bit of bluster. Other than the design, which is incredibly thoughtful and flexible (there’s room for both cans and 750 millilitre bottles), it has an app-based lock, and can allow you to prioritise chilling over volume for when it’s being opened constantly (Party mode) or be quiet in your home theater (Quiet mode). There are other things the app is supposed to do, but I’ve had no luck getting the fridge connected so far—a common problem it seems. There is no Android version of the app, and it also doesn’t work with older Macs, but my iPhone 15 Pro Max and M1 laptop also failed to connect after more than an hour of trying. I’ll report back if I get it working.

    What you do get with the Rocco is a very good-looking spot to store drinks behind a triple-thick layer of reeded glass, a choice of several eye-catching colors, and the ability to hold several types of drinks at perfect serving temperature. Oh, and a little branded serving tray and a deck of round playing cards.

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    Martin Cizmar

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  • These 11 Bay Area pop-up bars serve up festive cheer this holiday season

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    The winter holidays are nearly here, which means it’s a great time to gather with friends and family for some festive celebratory drinks. But where to go? If cozy kitsch, the glow of Christmas lights and an abundance of tinsel are your vibe, head for one of these 11 pop-up holiday cocktail bars around the Bay Area.

    Sippin’ Santa and Miracle — two pop-up bar organizers — work with existing bars to offer their seasonal cocktail menus. The Sippin’ Santa concept is generally more tropical and tiki-drink focused, while the Miracle bars also offer professionally developed cocktails “and the nostalgic energy of the best office party you’ve ever been to.”

    Originally launched in 2014 in New York City, the Miracle pop-up has grown since then, and now brings its seasonal pop-ups worldwide, according to its website. Meanwhile, the first Sippin’ Santa started in 2015 in New York City and has since expanded to over 60 locations across North America, especially following the creation of a 2018 partnership with tiki connoisseur, writer and bar owner Jeff “Beachbum” Berry. Generally, the menus are the same across the different locations for each concept, and each has a number of collectible cocktail mugs as well.

    There are five of each concept open now or very soon around the Bay Area.

    Santarex mugs are a popular item at Miracle’s pop-up holiday experience in participating restaurants and bars. (Photo by John McCall, South Florida Sun Sentinel) 

    SIPPIN’ SANTA LOCATIONS

    Beer Baron, Pleasanton

    Open 11:30 a.m.-11 p.m. Mondays-Thursdays, 11:30 a.m.-1 a.m. Fridays-Saturdays and 11 a.m.-10 p.m. Sundays, Nov. 15-Jan. 4, at 336 St. Mary St., Pleasanton; beerbaronbar.com

    Faith & Spirits, San Carlos

    Open at 4:30 p.m. daily through Dec. 31, at 765 Laurel St., San Carlos; faithandspiritssancarlos.com

    Kona’s Street Market, San Francisco

    Open 5 p.m.-midnight Tuesdays-Saturdays, Nov. 28-Dec. 31 (closed Christmas Day), at 32 Third St., San Francisco; konastreetmarket.com

    55 South, San Jose

    Opens at 4 p.m. Tuesdays-Saturdays and 6 p.m. Sundays, Nov. 20-Jan. 3, 55 S. 1 First St., San Jose; the55south.com

    Flamingo Lazeaway Club, Santa Rosa 

    Open 11:30 a.m.-2 p.m. weekdays and 8 a.m.-2 p.m. and 2:30-10 p.m. Saturdays and Sundays through Dec. 31, at 2777 Fourth St., Santa Rosa; lazeawayclub.com

    Additional California locations are in Hollywood, Paso Robles, Sacramento, San Diego and Santa Barbara.

    The Snowball Old-Fashioned cocktail made with rye whiskey, gingerbread, aromatic and wormwood bitters and orange essence will be served during the Miracle pop-up bar experience at participating restaurants and bars this holiday season. (Photo courtesy of Miracle)
    The Snowball Old-Fashioned cocktail made with rye whiskey, gingerbread, aromatic and wormwood bitters and orange essence will be served during the Miracle pop-up bar experience at participating restaurants and bars this holiday season. (Courtesy of Miracle) 

    MIRACLE LOCATIONS

    You’ll also find Miracle pop-up bars at the following bar locations. These cocktail bars are less tiki-themed, more.

    Pop’s Public House, Gilroy

    Open 4-9 p.m. Mondays, 11:30 a.m.-9 p.m. Tuesdays-Thursdays, 11:30 a.m.-11 p.m. Fridays, 10:30 a.m.-11 p.m. Saturdays and 10:30 a.m.-8 p.m. Sundays through Dec. 31, at 1300 First St., Gilroy; popspublichouse.com

    The Fat Pigeon, Livermore

    Opens 2 p.m. weekdays and noon weekends through Dec. 31, at 2223 First St., Livermore; fatpigeonbar.com

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    Kate Bradshaw

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  • Weekend Food Bets: Cheesesteaks and Chilaquiles – Houston Press

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    Friday, 11 a.m. to 4 p.m.

    3422 Allen Parkway

    Enjoy a special Black Friday brunch with bloodys, oyster shooters and regional Mexican dishes like Huevos a la Cazuela, Chilaquiles and Chalupas Divorciadas in Flora’s chandelier-studded dining room and lush patio overlooking the bayou. 

    Bas’s Cheesesteaks pop-up at Third Place

    Saturday, 11 a.m. to 2 p.m. (or until sold out)

    420 East 20th

    Bas’s Cheesesteaks is bringing Philly flavor to the Heights neighborhood with a special pop up at JUN’s Third Place, slinging halal ribeye cheesesteaks on seeded hoagie rolls with melty white cheese, mayo and your choice of grilled onions and peppers. Add fries or a Pudgy’s deli cookie to seal the deal. Follow along @basscheesesteaks for updates and future events.

    Holiday Fireside Experience at Heights & Co.

    Friday–Saturday

    1343 Yale

    The Heights hangout is getting into the holiday spirit with festive cocktails, s’mores and holiday movies each night this season. Sip drinks like the Cookies and Cream Espresso Martini, or Space City Christmas Margarita while sitting fireside on the patio with S’more Boards and movie screenings of The Grinch (Friday) and The Santa Clause (Saturday).

    A Christmas Carol Cocktail Experience at Garage HTX

    Friday–Saturday, 6, 8 and 10 p.m. 

    1201 Oliver

    Step into a darkly festive Victorian London with A Christmas Carol Cocktail Experience, a 90-minute immersive show reimagining Dickens’ classic and pairing four holiday-themed cocktails with key scenes from Scrooge’s ghostly journey. Tickets are 21+ only and can be booked for your preferred time online.

                                                                                                                                                                                                                                                                                                                                                                                                                                                             

    Shawn the Food Sheep Burger Collab at PINCHO

    Friday–Sunday

    It’s your last chance to get in on the fiery burger collaboration between food influencer Shawn the Food Sheep and PINCHO Burgers and Kebabs. Available at all Houston locations, the burger features a duo of smashed Angus patties stacked with Tillamook cheddar, jalapeños, grilled poblano peppers, diced shallots, and a generous drizzle of Shawn’s signature super-spicy sauce. 

    This article appears in Jan 1 – Dec 31, 2025.

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    Brooke Viggiano

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  • Recipe: This soup is the best way to use leftover Thanksgiving turkey

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    If you are looking for a quick and easy way to use leftover turkey, this may well be the ticket. The original recipe was nabbed from cookbook author Mark Bittman’s book, “Eat Vegan Before 6:00.” A couple of years ago I started adding leftover Thanksgiving turkey to the mix. Of course, that changes the vegan status, but it is a darn tasty soup.

    When I first saw the recipe I questioned the addition of a quarter-cup tomato paste. It seemed like it was too much. But guess what? I made it and loved it. The soup is as delicious as it is simple to prepare.

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    Cathy Thomas

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