The pastry chef at the four-star Le Bernardin in New York, Michael Laiskonis, gives several tips on what tart ingredients to catch in season and what flour adds a nutty flavor and prevents the formation of gluten.
The Latino population in New York's Hamptons has grown rapidly in the past decade, prompting the arrival of authentic Hispanic food in the upper-crust beach towns. Now, luxury-car drivers can be found standing beside irrigation workers waiting for a Corona and "tacos de barbacoa de borrego."
U.S. researchers have used canola oil, palm stearin and palm kernel oil to produce a margarine-type product that is trans-fat free. The research is good news for food manufacturers that increasingly are pressured to remove trans fats from their products.
Sweet Hungarian peppers are often added raw to salads, but the Hungarian pepper is versatile enough to be stewed, strung on kabobs and grilled, added to meat dishes as a filler or served as an edible container for sautéed vegetables.
Devotees of the raw food movement say many of the textures and flavors associated with cooked foods can be reproduced in raw form using tools such as a dehydrator or a processor and the right mix of spices. One chef makes a pâté she calls a nutmeat loaf by processing soaked walnuts and pecans with peppers, carrots and seasonings. She mixes in celery and onions and seasons it with paprika, garlic power and poultry seasoning.