I figure the no pictures appearing will sort itself out. But I have to say I am not loving the new font--hard to read and distracting from content. I keep reaching for glasses and I don't wear them.
When did gluten become hateable? I get that for people with celiac disease, life is downright unpleasant if they eat gluten, and that a diagnosis and diet change dramatically improve their lives. But all of a sudden at work, a rash of thirty-somethings, all women, have announced themselves to be gluten intolerant and are quite vocal about it whenever some poor sucker dares to bring bakery into a meeting. Is there something I don't understand about what gluten "does" to our bodies? (Please understand this is not in any way a put down of those who are living with celiac disease!) Sorry if I have missed an existing discussion of this topic.
I am so serious about Serious Eats! Love it here and love what I have learned (think: Kenji!). I have very much enjoyed the "Seriously (insert region here)" posts. How about a "Seriously Indian" addition? Granted, it is a huge region with wildly diverse traditions, but I would so appreciate a knowledgeable guide.
[Photograph: Blake Royer] Casseroles are not generally on the top of my list of things to cook. A casserole should be a wonderful thing: You take all these tasty ingredients, put them into a dish, then put it in the...
When the world outside my apartment screams stew but my body says salad, I'm torn. For these cold winter days, the answer is soup. This Moroccan lentil soup is both healthy and warm, light yet satisfying, jam packed with hearty ingredients and easy on the budget.
These Austrian pancakes are closer to French crêpes than the thick North American pancake. Traditionally palatschinken are served for lunch or dinner, but growing up under the care of an Austrian mother and grandmother, I often had them for breakfast as well. Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam.
[Photograph: Bill Milne for Chile Pepper magazine] Recipe by Andrea Lynn. Before you start to make the stuffing, taste the Cajun spice blend you're going to use and if it's very salty, tone down the salt in the rest of...
To be honest, I share my co-columnist Nick's sentiment about quinoa: I'm always suspicious of foods that are supposed to be healthy, or that I'm supposed to be eating. But as I think most people discover, quinoa is one of the healthy foods that is actually pretty wonderful.