Leave it to Italy to know the secret for how to make gluten-free meatballs even better than the original. Swap in one simple ingredient (can you guess?), and you’ll wonder why you ever thought you needed breadcrumbs at all.
After a recent trip to Italy, my sister-in-law brought back a simple meatball tweak. Rather than using breadcrumbs in the mixture, she said, try swapping in the everyday ingredient that’s got all the health benefits of vegetables and none of the gluten people struggle to digest. What’s that ingredient?Read More
It costs upwards of $12 for a bag; promises a one-to-one substitute for wheat flour completely sans gluten, grains or nuts; and offers health-boosting nutrients like vitamin C and manganese. So is cassava flour worth the costs? In this post, I track how far a single two-pound bag can take me.
This article on superfood gelatin takes a look at one of the biggest buzzwords in food. What can’t go superfood today? There are superfood smoothies, superfood chocolates, superfood lattes, superfood overnight oats. So what’s with the modern interest? And, more importantly, are superfoods worth the hype? Here’s a look.
Add the term to a recipe; double its appeal. Put it on a menu; increase its price. Superfood is a marketing term, not a scientific one, but it still, to most people, connotes better health, more nutrients, the kind of choice you make when you’re doing what’s right. So what’s the deal? Are superfoods, in fact, super? If you combine three so-called superfoods into superfood gelatin, for example, what do you get? To start, let’s look at the term itself.Read More
Anyone who’s lived a gluten-free lifestyle knows how hard it is to find a bread free of wheat. So, recently tasked with finding a gluten-free bread for communion, i.e., one sturdy enough to dip into liquid without dissolving, I test two recipes, comparing quality and costs with store-bought varieties. Here’s what I find.
Where do you go when you need a bread you can offer the masses? When you want loaves you can break and hand out? Given that, according to a study discussed last year by Niall McCarthy at Forbes Magazine, some 3.1 million Americans follow a gluten-free diet, a number that has “tripled since 2009,” finding a bread sans gluten is a good place to start. Read More
This easy fried rice is part of a series of articles on cheap dinners made from pantry staples. When you’re at the end of your food budget, you’ve to work with what’s available. Enter the budget-bottom meal. Got an idea for this series? Contact me.
It’s the end of the month. Your fridge pickings are sparse. But, before you bust the budget back at the store, consider this: if you’ve got carrots, an onion, an egg and leftover rice, you’ve already got the makings of a good, cheap meal. Read More
Everybody knows there’s more to fries than white potatoes–but, swap in sweet potatoes, and achieving a solid crisp factor at home is a challenge. Is starch the secret? A good, long soak pre-bake? If you’ve ever wondered how to bake crispy sweet potato fries at home, this post is for you.
It starts with an Instagram message. My blog friend Katie wants to know how to bake crispy sweet potato fries and wonders if I have any tips. Making sweet potato fries, yes. Making crispy sweet potato fries? Read More
It was Good Health Magazine that first wrote, “Breakfast is the most important meal of the day,” but for anyone with a job, kids or a warm bed in winter, it’s also the most likely meal to skip. While there’s no shame in grabbing a banana while you jet out the door, there’s also no denying the beauty of batched breakfasts, prepped and planned for the week. Interested? Behold, breakfast panna cotta.
Let’s say you’re already familiar with traditional panna cotta, that velvet custard dubbed “perfect dessert” by The Kitchn and considered fancy enough “to wow your guests,” according to at least one West Virginia news channel. If you’re relegating panna cotta to the dessert category, however, you’re missing a morning marvel. Panna cotta, literally cooked cream, is a smooth and silky custard originating in Northern Italy that ranks high on the list of desserts dressed to impress, right next to soufflés, tiramisu and flan. But swap the heavy cream with Greek yogurt and add some granola, and you’ve got a new reason not to hit the snooze button.Read More
At first glance, the fourth chapter of Rudkin’s book strikes me as the strangest, departing from the linear storyline of her life to feature her interest in old cookbooks. As if to explain, she writes that she developed this interest while in the food business. In fact, knowing her hobby, on the twentieth anniversary of Pepperidge Farm, her employees surprised her with a copy of the world’s first printed cookbook, with a scroll signed by each one. Read More
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