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Homegrown Spaghetti
If you like the circus act where a crowd of clowns emerges from a tiny car, then you’ll love spaghetti squash. It’s just plain fun to cook a vegetable the shape of a small watermelon, then open it up...
View ArticleGluten-Free Pie Crusts
The holidays just aren’t the same without pie, right? Apple pie, pecan pie, Grandma’s chiffon pie all sing special songs of the season. Unless you are gluten-sensitive, in which case, the holidays are...
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Gluten-Free and Happy
There was a time when my whole food world revolved around a particular black pepper Asiago sourdough bread. I ate it at every meal, packed it into my purse for snacks, and became a familiar face at the...
View ArticleTofu at its Finest
Tofu has to be one of the most misunderstood ingredients around. But with Andrea Nguyen’s masterwork, Asian Tofu, humble bean curd finally gets its moment in the sun. This is a book that takes tofu...
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Mexico City’s Best Ceviche: a Travel Writer’s Search
Mexico City is a pescavore’s paradise. This sprawling capital, set atop a central plateau — nowhere near any large body of water — is nonetheless within five or six hours from either coast. The Nuevo...
View ArticleCooking Rice and the Magic of Starch on Saris
It was that time of the week. The servant had swept and mopped the floors around the house and then headed for the bathroom where she soaked the soiled clothes in a red bucket filled with soapy water....
View ArticleChefs Love Mushrooms, and You Should Too
There are not very many new vegetables coming to market, but there are still plenty of new ingredients for the kitchen coming from the Kingdom of Fungi. Chefs and adventurous home cooks are learning to...
View ArticleGhee, a Staple of Indian Cuisine, Is A Sublime Treat
Gopala, Shyam, Mohan, Govinda … the charmer with several names, is best known as Krishna, the blue-blooded reincarnation of Vishnu, the Preserver. Krishna was born into royalty; his parents, Devaki...
View ArticleQ&A With Shauna Ahern on Gluten-Free Holidays
I met Shauna James Ahern last September at one of Molly O’Neill‘s Longhouse Writers Revivals. These one-day, single-subject conversations draw an inspired group of food and drink writers, editors and...
View ArticleA Zester Daily Dozen Plus: 2012 Reader Favorites
Zester Daily readers have shown an appreciation for a stunning variety of stories over the past year. A quick scan of the 2012 reader favorites reveals a yen for Ruth Bourdain’s dishes, cuisine from...
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Pasta Dinner in Piedmont, Italy, A Glimpse At Artisan’s Craft
Piedmont means pasta. It’s also a signifier for truffles and Barolo, but those will be for another time. And pasta is one of my own personal passions. Admittedly, I don’t pursue my passion with quite...
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Where To Go To Take The Boredom Out Of Breadmaking
“Bread is like dirt,” said Naomi Duguid, describing an attitude she encountered while researching flatbreads in the Soviet Union. “Yes, it’s the essence of life, but it’s so ordinary. How can you give...
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What Beginning Cooks Don’t Know About Indian Dal
The variety of dried legumes used in Indian cooking can become quite mind-boggling. When you are in an Indian market, you may find yourself walking back and forth in the aisle trying to figure out...
View ArticleWhy Heirloom Cornmeal Is Best For Holiday Polenta
Corn has gotten a bad rap over the past 50 years, especially since it was genetically modified to resist enormous applications of herbicide, and then used primarily for ethanol and animal feed. That...
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Hold Your Nose, Roast Ginkgo Nuts For A Health Boost
Why let gingkos jar this glorious New York City scene? It’s late November. Central Park is at its peak in fall color. The Conservatory Garden up on Fifth Avenue and 105th Street is all decked out with...
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Cooking With Fire: New Takes On Old Grains And Methods
“Flatbreads really grabbed me because they’re ancient in nature,” Paula Marcoux said at a class in early August. “Stone or clay or metal griddles grew up with domesticated grains. As nomadic people...
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Bread’s Next Generation Arises In Vermont
I have met the next generation of bread. I’m more than a little susceptible to hypnosis by wheat, but if you believe in bread, what Blair Marvin and Andrew Heyn are doing might mesmerize you too. If...
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Yes, It’s Gluten Free: Have This Pie And Eat the Crust Too
For years my sister, who cannot tolerate gluten, has foregone stuffing at Thanksgiving, and carefully scraped her pumpkin pie filling away from the crust. But I’ve been working on gluten-free pie...
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Chocolate Chip Cookies Get a Gluten-Free Makeover
During a hosted visit to explore the city of Napa, I stayed at the Inn on Randolph in a leafy neighborhood within walking distance of downtown. Waiting to meet chef Paul Fields, I was offered a golden...
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Try Savory Flavors For A Gluten-Free Breakfast
The pursuit of a healthy diet is frequently lamented as an exercise in deprivation. Often the ingredients that must be given up are ones that delight the palate and excite the soul. Chef Paul Fields...
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