The American College of Culinary Medicine

06/08/2026

We’re counting down to the start of the Health meets Food: The Culinary Medicine Conference this Thursday! 🎉 Are you ready to connect, learn, and be inspired by leaders in culinary medicine?

If you’re attending, check your inbox for important event details sent out on Sunday—don’t forget to look in your Junk or Spam folder if you haven’t seen them yet!

We want to see your conference moments! Snap a photo, share your favorite takeaways, and tag your posts with and . Let’s celebrate the power of food and medicine together!

Get all your conference FAQs here: https://culinarymedicine.org/conference/conferencefaq/

06/08/2026

Here's a terrific Italian dish: Linguine with Shrimp in Vodka Tomato Cream Sauce!
Vodka cream sauce is a classic. The vodka brings a bit of a smoky depth of flavor to the sauce, and I think that this is enhanced by using the sun dried tomatoes. Cooking the vodka for a few minutes prior to adding the other ingredients will help burn off some of the alcohol and the bitterness that it can bring to a dish.

This Linguine with Shrimp in Vodka Tomato Cream Sauce is a whole meal & has so much going for it with tomatoes, asparagus, and tons of vitamins, all in one pasta bowl.

06/03/2026

New hands-on class just added! CME Module 7 – Carbohydrates will be held Saturday June 27, 2026; 12 pm – 3:30 pm EST via Zoom

This module focuses on the physiological impact of digesting different types of carbohydrates and assesses the role of certain carbohydrates in promoting satiety, regulating blood glucose and sustaining energy, with a further look into whole grains. In the kitchen we focus on strategies for reducing sugar consumption, especially in snacking, and discuss guidelines for healthier snacking and desserts.
https://culinarymedicine.org/shop/cme/cme-module-7-carbohydrates-saturday-june-27-2026-12-pm-330-pm-est-via-zoom/

06/01/2026

Here's a twist on the classic Red Beans and Rice: a salad! The rich flavors of Andouille, beans, and Cajun seasoning meld together in this very filling salad. Be careful about the sausage that you choose for your recipes. Look at the nutrition facts box and select sausages that come in between 80 and 100 calories in a 2 ounce serving. Secondly, look at the amount of sodium and choose those with sodium levels less than 400mg per 2 ounce serving.

Place the water in a saucepan over high heat. When boiling, add the brown rice, reduce to a simmer and partially cover. Cook for about 30 to 35 minutes, until tender. While the rice is cooking, place the olive oil in a medium sauté pan over medium high heat. When hot, add the onion and […]

05/18/2026

This Parmesan Pasta with Beans & Greens is a fantastic fusion of Italian pasta and beens with Southern collard greens. The flavor is fantastic and the beans, pasta and parmesan mellow the bitterness of the greens that some people don’t like. Chef's tip: slice the greens very thinly. They cook a bit faster and more evenly and the dish is easier to eat.

This 30-minute recipe brings legumes and veggies together with pasta for a quick and delicious meal.

05/18/2026

Everyone knows the American College of Culinary Medicine loves legumes! NPR is covering the rise in beautiful bean consumption:

The fiber craze is pushing more people into the broad world of beans, as the U.S. bean industry looks to double American consumption of pulses by 2030.

05/12/2026

This Friday! Don't Miss Our Next Roundtable: Nourishing Patients on GLP-1 Medications: A Culinary Medicine Framework for Patient Care - https://mailchi.mp/culinarymedicine.org/roundtable-8341684

05/11/2026

This recipe for Salmon Squash Risotto is as close to Mediterranean diet as you can get, yet it is really appealing to American tastes. It’s all there and all familiar: rice, squash, pumpkin seeds, cheese, salmon, olive oil… and it’s all great tasting and healthy.
https://mds.culinarymedicine.org/recipes/maincourse/fish/salmonsquashrisotto.shtml

05/11/2026

This Friday! Don't Miss Our Next Roundtable: Nourishing Patients on GLP-1 Medications: A Culinary Medicine Framework for Patient Care - https://mailchi.mp/culinarymedicine.org/roundtable-8341653

05/08/2026

Craving classic south-of-the-border flavors but worried about GERD? Try our Chicken Fajitas with Roasted Red Peppers—packed with taste, gentle on your digestive system! 🌶️✨

Pro tip from a chef: Soak sliced onions in ice water for 30 minutes to mellow their bite—perfect for salads or fajitas. For those sensitive to onions, slow-cooking after soaking can make them much easier to enjoy without triggering reflux.

Ready to cook (and feel) your best? Get the full recipe and more culinary medicine tips here:

This is a quick and easy recipe for Chicken Fajitas using roasted red peppers and ice-water-soaked onions to make it safer for those with GERD.