All 50 states, the District of Columbia, and Puerto Rico have developed blueprints to meet their commitments under the Every Student Succeeds Act—including requirements that aim to raise the profile of English Learners (EL) in state accountability systems. This report breaks these plans down, comparing the significant diversity of approaches taken on everything from EL identification to tracking academic achievement.

Interested in answers to some of the most frequently asked questions about immigration and immigrants in the United States? This incredible resource collects in one place top statistics from authoritative government and nongovernmental sources, offering a snapshot of the immigrant population, visa and enforcement statistics, and data on emerging trends, including the slowing of growth of the foreign-born population, changing origins, and increasing educational levels.

States publish a wealth of data about their English Learner students’ academic achievement and other outcomes such as graduation rates. But the answer to the question “Who is an EL?” is not always the same. This brief explains how the EL subgroup varies across states and types of data, and why it is important to understand these differences when making decisions about how ELs and schools are faring.

1 onion, grated 1 cup Greek yoghurt 1/2 cup olive oil 1/2 lemon, juiced 2 cloves of garlic, crushed 1 tsp. smoked paprika 1/2 tsps. ground coriander 1/2 tsps. ground cumin 500g chicken thighs, cut in to 3 cm pieces 2 tbsps. sesame seeds, toasted tabbouleh 100g burghul 2 1/2 cups frozen peas 1 handful of flat leaf parsley, chopped 1 punnit of cherry tomatoes, halved 1 handful of mint leaves, lightly chopped 3 shallots, thinly sliced 200g Greek feta, crumbled 1/3 cup olive oil 1/2 lemon, juiced 1/2 tsp. ground cinnamon Good pinch of sea salt flakes and black pepper

Arancini balls are yummy way to use leftover rice, either for a party snack or dinner.

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Alice in Frames. www.aliceinframes.com

2 cups of fresh ricotta 4 eggs 2 tbsp. sugar Zest of 1 orange, 1lime and 1 lemon 1 cup of plain flour 60 g soft butter

Triple Citrus Syrup

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Phillippa Grogan. Her new book is 'Phillippa's Home Baking.'

A new take on that old favourite, potato salad. The sesame and miso adds interest, while the walnuts add taste and crunch. So substantial it could be a meal in itself.

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple."

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple."

A BBQ meal you can whip up in a jiffy.

Nicky Riemer from Union Dining is one of 20 of Victoria's top chefs who will unite to raise funds for vulnerable children at Gastronomique on November 25. The gala food and wine charity evening will support Anglicare Victoria. Now in its 12th year, Gastronomique includes signature dishes, fine wine and entertainment. www.gastronomique.org.au

When it comes to bacon, it's everything in moderation... This recipe uses bacon as a seasoning.

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Julie Goodwin. Julie's new book is "Homemade Takeaway."

A modern flavour twist on an old favourite. Enjoy!

This delicious, easy to make sauce keeps for up to 10 days in the refrigerator. It's perfect for spooning over cooked pears or apples, chocolate cake or brownies, muffins, apple pie, icecream, waffles, crepes and more.

Make these a few days before gifting - unless you decide to keep them! Walnuts will remain crisp for a few days only but that shouldn't be a problem. Serve walnuts as a nibble, sprinkle over a leafy green salad or roast vegetables, use to decorate panna cotta, cheesecakes, a frozen dessert, or serve on a cheese board.

This delicious Argentinian confection (also known as Spanish Caramel/milk jam) is a thick caramel milk-based sauce to die for and is so easy to make at home. Use as a filling for tartlets or cakes, serve over ice cream, as a filling for crepes, as a sauce over baked pears or apples or simply eat from a spoon!

Turn new season cherries into an exotic condiment. These make an elegant accompaniment to pates, terrines, baked ham, roast quail, cheese boards, or serve on antipasto platters to accompany charcuterie or any smoked or cured meats. Add them to a salad containing smoked chicken.

This syrup is delicious and well worth the time involved. While it tastes sweet it is natural and sugar-free. Add a tablespoonful to any chopped fresh fruit - berries, mango, pineapple, papaya, banana, grapes - and it will balance and enhance the flavours. It's also great served over waffles, crepes or ice cream.

This is what I think of as an honest cake - not tizzy, just homely, buttery and ever-so more-ish with its tender, nutty crumb and sweet, caramelised pineapple topping. I particularly love the way the sides, through some kind of magical alchemy of heat and sugar, become ever-so-slightly crunchy. There are a couple of little things I've noticed when I bake it - the first is that it cooks better and looks better when baked in a regular, not a non-stick, cake tin. And the second is that it's really important not to overload the tin with pineapple or it will release too much liquid and the centre of the cake will be soggy.

Cheesecake: 1/4 cups chocolate or coconut biscuit crumbs 80g butter, melted 500g cream cheese, softened 1/4 cup caster sugar 2 teaspoons gelatine dissolved in 1/4 cup boiling water 200g dark chocolate melted and cooled slightly 2 splashes of rum 1 cup Baffle Creek Cream, softly whipped Salted Caramel Popcorn: 1 1/2 cup caster sugar 1/2 cup water 2/3 cup brown sugar 300ml thickened cream 1/2 - 1 tablespoon sea salt flakes 200g popcorn, popped

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of George Calombaris. George's new book is called "Greek."

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of George Calombaris. George's new book is called "Greek."

A delicious treat for the serious chocolate lover

Chocolate. Cherries. Ice Cream. Need we say more?

Vanilla ice cream given a delicious twist with olive oil and a sprinkle of salt. Trust us, it works!

I love Christmas my all time favourite time of year. It's also a great time for awesome summer sweet produce. Muscovado brown sugar is a treacle like flavour and makes a welcome texture to a traditional pavlova.

This light and lovely salad is designed to go with ham, turkey, pork, chicken or quail. You could even add shredded, smoked chicken to the recipe and serve as a luncheon or light dinner dish.

This recipe was featured on Foodie Tuesday, a weekly segment with Richelle Hunt on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Hana Assafiri. Hana's new book is called "Moroccan Soup Bar: Recipes of a Spoken Menu."

I absolutely adore a rich moist fruit cake laced with brandy. We love this cake in our house and will stay fresh in a airtight tin for months.

A good frittata is really simple to make, but it does need a little TLC to make sure that the eggs don't overcook. At its best the eggs are softly set and still really tender and the whole thing is such a pleasure to eat. So do take just a little extra care with this, it's really worth it.

Fresh and tasty chicken pot stickers with a delicious Asian slaw.

This recipe features on Foodie Tuesday, a weekly segment with Raf Epstein on Drive , 774, 3.30pm, courtesy of Alice Zaslavsky.

This recipe for Kansas City ribs was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM courtesy of Lance Rosen. Lance's new book is called "Temples of BBQ".

4X 200G SKINLESS SALMON FILLETS 1 TSP. HIMALAYAN PINK SALT 1 TSP. GROUND WHITE PEPPER 60ML. COCONUT CREAM 1 TSP. GROUND TURMERIC SUNFLOWER OIL FOR BRUSHING TO SERVE: STEAMED RICE AND WILTED ASIAN GREENS

This recipe for Mango Alphonso featured on Foodie Tuesday, a weekly segment with Raf Epsteion on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Christy Tania, head chef at the Aldelphi Hotel's Om Nom restaurant.

This recipe features on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Annie Smithers from du Fermier, a wonderful French farmhouse style kitchen in Trentham.

1/2 cup chicken stock 1 pinch of saffron olive oil, for cooking 1 small brown onion, diced 1 tbsp. tomato paste 150 g Carnaroli rice or Arborio rice Himalayan salt and freshly ground black pepper 100 ml white wine 60 g grated parmesan finely grated zest of 1 lemon 100 g grated mozzarella 3 eggs 125 ml (1/2 cup) milk 50 g plain flour 160 g panko breadcrumbs (see Note) vegetable oil, for deep-frying

This recipe featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Maggie Beer. Maggie's new book is "Autumn Harvest".

Try your hand at this delicious Golden Chicken Stock creation from Maggie Beer.

This is a glorious match! Free stone yellow and white peaches are perfect at the moment but wont last much longer so enjoy them while you can

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Alice Zaslavsky aka Alice in Frames. Alice's latest book is "Alice's Food A-Z: Edible Adventures".

Figs are such a versatile fruit, they can be eaten raw, cooked, and sweet or savoury. Here I am baking them with goat's curd which is truly delicious. Wrapping them in prosciutto adds texture and saltiness and the mint salad adds a lovely freshness to the dish.

6 chicken thighs 1 egg 1/2 cup polenta 1 tbsp. sumac 1 tsp cumin seeds salt flakes and freshly ground pepper, to season 60 ml (1/4 cup) pomegranate molasses Avocado Tzatziki: 1 cup)Greek-style yoghurt 1 ripe avocado, flesh coarsely mashed with a fork 3 Lebanese cucumbers, grated, squeeze to remove excess liquid 3 garlic cloves, crushed 1/4 cup chopped coriander leaves 1 tbsp. chopped mint leaves juice of 1/2 lime pinch of Himalayan salt

This is a simplified version of a traditional Italian spinach and ricotta pie, commonly eaten on Good Friday.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Phillippa Grogan. Phillippa's latest book is "Phillippa's Home Baking".

Fresh, bright and delicious.

700g minced lamb 30g pine nuts, roughly chopped 1/4 cup flat-leaf parsley, finely chopped 1/2 onion, diced 1 garlic clove, finely chopped 1 tsp cumin 1 tsp ground coriander 1/2 tsp dried chilli flakes (optional) zest of 1/2 lemon pinch of salt and pepper 3 tbsp. oil Lemon Flatbread 1 cup plain flour 1 1/2 tsp baking powder pinch of salt 3/4 cup plain yoghurt zest of 1/2 lemon