As they age, baby boomers are expected to cut back on restaurant visits, but eateries may find more options that make them attractive to guests with changing needs eyesight and hearing challenges. Colorado entrepreneur Jeff Bradford launched his offering this week -- tabletop menu displays outfitted with magnifying glasses to help guests read the fine print on menus and checks.
Turmeric is a kitchen staple throughout the Middle East and South Asia, where it is valued for its mustard-like flavor and the golden color it brings to dishes. It is believed to be beneficial in fighting chronic diseases and may even improve memory.
Cutting boards can compromise food safety, and ones used for meat and poultry should not be used for other foods. One idea is to color-code boards, and experts also note that plastic and acrylic cutting boards are less likely to harbor bacteria, which can grow in the grooves that develop on wooden boards.
Homemade yogurt adds tenderness, creaminess and flavor to a range of Indian dishes. To keep it from curdling when added to hot dishes, use yogurt made from whole milk, turn the stovetop heat to medium-low, and add the yogurt one tablespoon at a time.
Consumers know whole-wheat pasta is healthier, but until recently they've largely passed it up. Now, better-tasting versions of the noodles are finding favor among restaurant guests, and more eateries are offering whole-wheat pasta as an option. "[Customers] prefer the long pastas, spaghetti and linguine, to the short types, although whole-wheat penne is very good. And even though most people prefer it with marinara, it also works well with spicier sauces and even with calamari," said Giuseppe Staiano of Giuseppe Ristorante in North Haledon, N.J., where guests order whole-wheat pasta about 20% of the time.