scienceandfood:

Gluten Sensitivity & Gluten-Free Baking

This week we’re all about gluten. NPR summarizes recent research on gluten sensitivity, while America’s Test Kitchen gives NPR the lowdown on gluten-free baking. What we’re reading…

glutenfreefoodporn:

Fyi Peeps

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.

food52:

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.   food52:

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.   food52:

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.   food52:

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.  

food52:

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.  

lzieman:

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!

foodandwine:

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.

Related: How to Peel Hard Boiled Eggs with a Spoon
How to Bring Bread Back from the Dead
Just the Excuse You Need to Make Ginger Cocktails

(via lauraemily:newyorker)

Typical LA convo.

(Source: newyorker.com)

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!

  1. Camera: iPhone 4S
  2. Aperture: f/2.4
  3. Exposure: 1/40th
  4. Focal Length: 4mm
food52:

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. food52:

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. food52:

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. food52:

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. food52:

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.

food52:

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.

therealduckandpenguin:

lawful:

fullcredit:

This is the most accurate sentence that has ever been said on national television. 

Truth.

Excellent.

Ha! So very very true.

(Source: amysantiaago)

Because there are NEVER enough tacos.

americastestkitchen:

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.

See how to make your own tortillas and learn the secrets to Mexican Classics on America’s Test Kitchen