Spiegelau has introduced a line of glasses designed to present craft beers to their best advantage. There is a 17-ounce lager glass that starts narrow and widens, a 17-ounce wheat beer glass and a 14-ounce pilsner glass that is stemmed. The lager glass' shape highlights "the aromatics of this style of beer and showcases the color, clarity and carbonation of good lagers," Spiegelau says.
Smooth and cool, the sugar snap pea soup served at Denver's Rioja restaurant is the creation of chef and CIA graduate Jennifer Jasinski. Leeks, garlic and celery are cooked in butter until translucent, then combined with seasonings, heavy cream and vegetable stock. The snap peas are added before the soup is blended and quickly chilled to retain its bright green color.
The three-day Eid al-Fitr holiday starts with a leisurely breakfast that features the sweets and caffeinated beverages that were off-limits during Ramadan's daily fasts. Food historian Amy Riolo serves a chai invigorated with crushed green cardamom pods, a fruit salad, a vermicelli dish sweetened with dates, and yeasty Moroccan pancakes.
Fajitas and burritos are among the easiest and tastiest of Tex-Mex offerings, featuring fillings that can be prepared in advance then reheated and served in warm tortillas. This recipe for beef fajitas uses sirloin, onions and mushrooms, while the turkey chili burrito recipe features breast meat, canned diced tomatoes, garlic and Monterey Jack cheese.
Texas-based emergency notification service BellTower Technologies is launching a free program that will alert consumers about food recalls by phone. Since 2006, the company has offered a service to restaurants and other foodservice outlets that is more sophisticated and charges fees.