It takes investments of time, money and training for eateries to properly ensure the safety of gluten-free offerings, but the rewards can be tangible, writes nutrition-labeling expert Betsy Craig. When patrons say they suffer from celiac disease, "take them at their word," and the small but increasingly vocal group dealing with the disease is likely to sing your praises and bring new business your way.
Buddy Valastro, the star of "Cake Boss" on TLC, offers a recipe for pizza rustica, a traditional Italian-American dish for Easter. He is expanding his business, opening a factory in Jersey City and a Cake Boss cafe in New York City.
American adults consume less than 4 ounces of fish per week, not the 8 ounces recommended by federal dietary guidelines, officials said. Consumers are nervous about buying fish because they think it is difficult to cook and because they are concerned about contaminants, but food writers said a little knowledge can erase those fears.
Chef Daniel Boulud's forays into casual-dining concepts at Boulud Sud and cafe/market Epicerie Boulud in New York don't mark a move toward simpler fare so much as a return to his interpretation of the art of traditional French food. In this interview, Boulud also shares his opinions on why food-obsessed guests often lose out on the joy of dining out. "Going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that," he said.
Weeds such as dandelion greens are packed with savory green flavor, not unlike collards or chard. They are surprisingly much less bitter than mustard greens, and they add color and flavor to quiche as well as macaroni and cheese.