The Super Bowl is not the most gluten-free friendly of events. But since eating salad and Kind bars might get you even more flack than cheering for the wrong team, I've put together some gluten-free Super Bowl options that are simple to make at home.
Chef Josh Marks, also known as "The seven foot Chef," is taking America by storm with his passion for the culinary arts and his ability to make food taste better and be healthier for all of us who to love to eat.
During my NFL days, my idea of Sunday Fundays -- suiting up to take on an opponent -- was much different than the current take that many Americans have. But now, the concept of Sunday Funday has taken on a whole new meaning.
Nirvana -- a place of bliss -- is my word for a cookbook conference taking place in New York City in a few weeks. The conference's promise? A tantalizing array of panels, distinguished guests and illuminating workshops, all under one roof at the Roger Smith Hotel on Lexington Avenue.
We are a city with an international reputation for award winning restaurants and chefs, consistently taking culinary creativity to the next level. With this in mind, I asked 19 artists to weigh in on their favorite restaurants and chefs.
Covered in hairy roots and clods of dirt, it's like the hobbit of the vegetable world. Give it some time, though, and it'll pay you back: celeriac has all the mellow, vegetal flavor of celery and none of the stringy wateriness.
What April Bloomfield has become particularly well known for, though, is her passion for what has come to be called "nose to tail" cooking -- utilizing every possible part of the animal and leaving nothing to waste.
Like everything Tom Douglas touches, his most recent cookbook is fast turning to gold as bakers swoop it up to recreate a peanut butter cookie that Nora Ephron termed "the greatest cookie ever, ever, ever."