For all of you last minute shoppers looking to stock up for Passover, I recently received an email from the folks at Shabtai Gourmet, a New York-based, Kosher, gluten-free bakery. (We reviewed Shabtai back in September 2008 – check out our thoughts here.) Shabtai’s wide range of GF goodies can be found at these supermarkets […]
Friday Foto: General Chang’s Chicken
It’s the first Friday of April, the farmer’s market opens tomorrow, spring is in the air (if you don’t count the one to two feet of snow the mountains are expecting tomorrow), and we thought it only fitting to unveil a new feature for the NGNP blog: the Friday Foto. Each Friday we’ll go light […]
Gnocchi, step by step in pictures
Kelli and I have been in the kitchen quite a bit lately, doing a fair bit of recipe development and recipe testing. One of our recent projects was making gluten-free gnocchi, a pasta-potato hybrid that’s popular in Italy and South America (especially Argentina). Think of gnocchi this way: if a mashed potato dumpling and a […]
Balance Pure
Recently, I spent a day snowcat skiing on assignment for a Colorado magazine. The premise of cat skiing is thus, for the uninitiated: You are skiing in the backcountry (read: no lifts, unpatrolled, unmaintained, no avalanche control work) on either telemark, alpine touring, or downhill ski equipment. Instead of having to climb to the top […]
The Lactose Lowdown
Back in October 2008 I wrote about how people who are gluten-free also frequently have diets that are free of other things as well: lactose, refined sugar, all dairy, etc. For me, that includes lactose, thanks to a lifelong lactose intolerance. According to the National Institutes of Health, an estimated 30 to 50 million Americans […]
Be Careful What You Wish For…
…because you just might get it! It used to be that I had a pretty easy time telling gluten-free foods apart from their traditional, gluten-containing versions. This was especially true when it came to breads. Regular bread was soft and moist and chewy and had good flavor. Gluten-free bread was typically dry, crumbly, somewhat flavorless, […]
Gluten-free in the Gaspe
Travel is often an uncertain endeavor when it comes to dining gluten-free. This is especially true when outside of the country, in a place where English is not the dominant language (or spoken at all). It was with this degree of uncertainty that I recently traveled to Gaspesie, a region of Quebec, on assignment for […]
Aleia’s Gluten-Free Bakery
Increasingly, it seems, gluten-free bakeries are popping up in all regions of the country. Having tasted samplings from many such bakeries, I have to say that, on the average, I’ve been impressed. Aleia’s Gluten-Free Bakery, based in Branford, Connecticut, is no different. Aleia’s founder, Kim Snow, got her start in the restaurant and baking business […]
Arico Natural Foods Company
A little while back, we were contacted by the friendly folks at the Arico Natural Foods Company, a Beaverton, Oregon-based maker of gluten-free foods. They offered to send us some product samples to review here on NGNP. While waiting for the samples to arrive, I did some background research about the company, and I liked […]
Update: Uno Chicago Grill
Back in early December, we posted about how Uno Chicago Grill was adding gluten-free pizzas to its menu. Initially, those GF pizzas were available only in the New England region, where Uno was field testing the pizzas before rolling them out more broadly. Well, those reviews must have gone well, because the pizzas are more […]
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