FOR IMMEDIATE RELEASE - Paramus, NJ – June 2, 2014 - Glutino, a division of GFA Brands, Inc. based in Paramus, NJ, is voluntarily recalling Glutino Rosemary and Olive Oil Snack Crackers. The recall is being initiated because the seasoning supplier, Kerry Ingredients, recalled the…
ICYMI, check your GF cracker stock and discard any Glutino crackers that meet the above criteria.
Whisk it good.
Read more: How to Make Vinaigrette Without a Recipe on Food52.
This is a nightly occurrence in my house, depending on my mood I switch out whole grain mustard for dijon, maple syrup for honey, fresh lime for lemon. There are endless combinations to be made, and no matter how much work I put into whatever my main dish is, the salad and the dressing always get the most compliments. Give it a try, and you will soon realize there is little reason to purchase pre-made (often with loads of sugar, high fructose corn syrup, and salt) dressing ever again.
Nancy avoids gluten because she has to; Marlene because she chooses to. Both women are part of the booming gluten-free industry, but the stakes are much higher for one of them.
This article expresses exactly how I feel. It’s hard to explain, but it shows how living as a Celiac can be stressful and expensive, yet also can be undermined by the “gluten-free” community.
Good insight into the difference between life as a celiac and those that just choose not to eat bread.
How great are these Food & Wine cooking GIFs? Also, I love anything that can be done with a Ziploc bag; now I will never overcook salmon again!
For so long, perfectly cooked salmon was something found only at great restaurants. That changes with this week’s Mad Genius Tips video. F&W Test Kitchen salmon sleuth Justin Chapple reveals how to cook perfectly medium rare (or medium, or medium-well) salmon by poaching fillets in plastic sandwich baggies. Our apologies to the seafood restaurants, which are bound to lose money on this one. Watch more Mad Genius Tips videos.
Have any of you tried Van’s ‘The Perfect 10’ gluten free crackers* yet? I found them at my local super market the other day and I am more than pleased with not only how tasty they are, but how they don’t crumble and fall apart like other gluten free crackers on the market. Made with ‘brown rice, oats, millet, quinoa, amaranth and teff’ Van’s has really hit a home run with this product. I’m looking forward to trying the rest of their cracker line and seeing what new products they come up with next.
Click the image above (excuse my crazy table cloth) for more info on the crackers.
*This is not a sponsored post, I just really liked their crackers!
Asparagus — we’re sweet on you.
Read more: Patricia Wells’ Asparagus Braised with Fresh Rosemary and Bay Leaves on Food52.
Luckily, in Los Angeles we have a MUCH longer Asparagus season, so that we may revel in the glory that is this divine vegetable for nearly as long as we want.
Because there are NEVER enough tacos.
Straight out of the fridge, store-bought tortillas are lackluster in flavor, cold, and unbendable.
Here are 2 methods to warm them, a tortilla storage tip, and our recipe for Steak Tacos.
This is one of those things I’ve been dying to try making for years, but never got around to it because it seemed hard. On the contrary, it only took about an hour out of my weekend and made the house smell amazing - and now I’ve made enough to last me a few weeks! So if you’re interested in drinking hot, sweet, spicy, complex chai, try this out and save yourself years (!) of just thinking about it.
- 1 tsp each ground cardamom, nutmeg, black peppercorns
- 1 tbsp whole cloves
- 1-inch piece of ginger root, sliced into medallions
- 2-3 cinnamon sticks
- 1 vanilla bean pod, sliced open
- 3 pieces star anise
- 3-4 tablespoons whole-leaf black tea leaves - we used Earl Grey Creme c/o The Tea Company
- 3/4 cup molasses or sugar (such as sugar in the raw)
- 4 cups boxed coconut milk (found in the refrigerated section) - we used canned coconut milk but found it too fatty for this drink. Almond milk would also work in this recipe.
Other equipment you’ll need: a fine-mesh bag and a mesh strainer, a funnel if you’re working with small openings, also a large glass bottle with a top for storage.
If you don’t care so much about the residue of powdered spices, a mesh strainer will work just fine by itself. Use whole spices, alternatively.
Get a stronger tea by using whole spices instead of ground, and/or let the mixture steep on the stove longer.
- Pour all of the ingredients into a pot and turn the heat to medium. Stir to combine and let sit for about 40 minutes, partially covered, stirring every so often.
- Put your mesh bag (or the mesh strainer, if you’ve used whole spices instead of ground) into a large bowl and pour the tea in. Let it strain through, then pour into your storage bottle. I did mine in batches so it was easier to pour.
- When you’re ready to make drinks, fill your cup(s) up halfway, then the rest with a strongly brewed straight-up hot black tea. Top with a dusting of cinnamon and drink it up!
- If you’re using this later on, after it’s been refrigerated, just shake it a bunch of times before you pour it out - sometimes it’s even nice to use the metal mesh strainer again, just as you pour it into glasses, to strain out any lumps.
These ingredients make about 4 cups of chai “concentrate”, but you could easily just keep adding more coconut milk as you empty the pot and reuse the spices a few times. I ended up making about 4 batches total, because I love chai so much. It’s a really warming drink that is so comforting as it keeps snowing here every few days. Hope you enjoy it!
This looks like an excellent approximation of the chai I drank on my recent trip to India. As I’ve never had anything remotely like it in the States, I will definitely attempt this recipe and report back.