The American College of Culinary Medicine

02/01/2026

Zest: The Health meets Food Newsletter: January 2026 - https://mailchi.mp/culinarymedicine.org/zest-8339596

01/31/2026

Take Advantage of the $50 Early Bird Discount - https://mailchi.mp/culinarymedicine.org/conference-8339586

01/28/2026

Breakfast for dinner? Absolutely! Try this Garlic Mushroom Frittata with some Roasted Potatoes, Hash Browns, or garlic toast for a simple, delicious meal.

There are two schools of thought on cooking mushrooms. One is that the mushrooms should not touch when they are in the pan and that you should cook them in small batches. This is because if they are too crowded in the pan, they will steam, creating moisture. If there is enough space they won’t steam and the exterior will caramelize, bringing out even more of the mushrooms’ umami flavor.

We will cook mushrooms both ways, based on what we want from them and how hard we might want to work. With a frittata you want it to be simple and ideally use only a single pan, so toss the mushrooms frequently while cooking them long enough that the steam evaporates.

Great for breakfast and for a quick dinner, the leftovers from this Garlic Mushroom Frittata also make great sandwiches.

01/28/2026

Call for Posters: Health meets Food: The Culinary Medicine Conference - https://mailchi.mp/culinarymedicine.org/conference-8339419

01/27/2026

On the one hand a Fra Diavolo recipe is just a tomato sauce with heat. Fra Diavolo means “of the Devil” in Italian and bringing that heat to the sauce means it takes on a completely new character. The key is balancing the sweetness of the onions and tomatoes with the freshness of the herb flavors and the heat of cayenne pepper.

Everyone is different and you may want more or less heat. The 1/8 teaspoon of cayenne pepper is a good starting place, and you can dial that up or down depending on your own love of spicy food. The parmesan cheese and chicken help to mellow out the flavors of the sauce.

On the one hand a Fra Diavolo recipe is just a tomato sauce with heat. Fra Diavolo means 'of the Devil' in Italian and bringing that heat to the sauce means it takes on a completely new character.

01/26/2026

This recipe for Fettucine with Olive Oil and Garlic is a super-quick vegetarian meal with all the flavors of summer. It's key to be very patient and cook the garlic and olives together very slowly, as that will infuse the flavors of both into the olive oil. Don't let the garlic brown or it will turn bitter! You can try other ingredients. Use shallots or leeks instead of the garlic, for example. Asparagus is fantastic in place of the tomatoes. Try this recipe changing one ingredient at a time to make your own favorite.

This delicious Fettucine with Olive Oil and Garlic recipe takes only 30 minutes to make and is so delicious. Try changing one ingredient each time you make it so that you create your own favorite!

01/26/2026

Culinary Medicine Speaker Profile: Angela Fals, MD, CCMS - Building a Culinary Medicine Program: Health Systems - https://mailchi.mp/culinarymedicine.org/conference-8339298

01/25/2026

This Cioppino is a delicious and super simple shrimp recipe. Serve it over some roasted potatoes or polenta and you have a quick two pot meal. Or serve with a hunk of great quality toasted farmer’s bread and you are good to go.

Note that if you want the recipe to be a bit spicier, double the red pepper flakes. Less spicy? Use only 1/8th teaspoon.

This is a delicious and super simple shrimp recipe that is perfect for your weeknight meal. Serve over some roasted potatoes or polenta and you have a quick two pot meal.

01/23/2026

More chili! This vegetarian White Bean Chili has the sweetness of parsnips and the creaminess of beans – and the potatoes work great for thickening. Your kids won’t even know there are vegetables in it – the parsnips are easily mistaken for more potatoes.

This White Bean Chili recipe uses the sweetness of parsnip and the creaminess of white beans in a classically flavored chili. Your kids won't even know there are vegetables in it.

01/23/2026

It's cold in much of the United States this weekend. Why not make a big batch of White Chili?

Chili is a great way to improve your Mediterranean diet score with recipes you know and love. This White Chili might not be one that you know, but it should be. It is a milder, creamy chili that has tons and tons of flavor. (If you have GERD/Acid Reflux, eliminating the chili powder and cayenne pepper might make this something you can eat.)

The great thing about this chili is that it is a complete meal – beans, veggies, a little bit of chicken and cheese – all in a single pot. As always, make extra so that you have a lot for leftovers and this chili even freezes well.
https://mds.culinarymedicine.org/recipes/soup/whitechili.shtml

01/22/2026

The American College of Culinary Medicine’s Health Meets Food curriculum meets HSS nutrition needs with flexibility built in. It's hands-on, clinically relevant, and easy to integrate. Find out more here:

The Health meets Food courseware currently meets over 70% of the recommended HHS competencies and 100% of the clinically focused HHS competencies for medical education.

01/21/2026

ACCM Partner Spotlight: A new healthy cooking show features UAMS Culinary Medicine staff member Alyssa Frisby - https://mailchi.mp/culinarymedicine.org/roundtable-8339358