Demetrios Recachinas has gone from restaurant chef to food program manager at Martha's Table, a Washington, D.C., organization that provides meals for the homeless and others in need. He has increased the quantities of organic and fresh produce served, shifted the focus toward meals made from scratch, and started a small garden.
To make pesto in winter, substitute kale or parsley for the basil. Another idea, from Mary DiCarlo Francis of Jimmy's Food Store in Dallas, is to make a pesto with kalamata and canned California olives.
Factors including a greater interest in artisanal and local food have made some butchers into celebrities. Butchers such as San Francisco's Ryan Farr, deemed a "rock star" by The New York Times, host classes, demonstrations and parties that attract crowds.
Top restaurants in Maryland and Washington have begun serving bison meat from Gunpowder Bison & Trading, a Maryland farm with about 200 bison. Bryan Voltaggio has been serving bison short ribs at Volt, while a bison strip steak offered at the Reserve, a Baltimore gastropub, has been winning raves.
La Boîte à Pizza, a fast-food chain in France, has hired four Michelin-starred chefs to create pizza recipes. One of the first, created by Mauro Colagreco, is topped with Gorgonzola cheese, walnuts and other ingredients.