Jennie Bragg is an Editorial Producer in CNN’s Money Unit. Previously - Gluten-free and well-fed: the sneaky stuff
Fashion week has come and gone here in New York, but with all the models, designers and wanna-be fashionistas roaming about town just a week ago, I got to thinking a bit about trends. Like shoulder pads and last season’s romper, diets tend to go in and out of style.
So what’s hot right now? You guessed it: the gluten-free diet.
Popularized by celebrities like Gwyneth Paltrow and Elisabeth Hasselbeck, the G-free diet is all the rage. Once a solution for those diagnosed, like me, with celiac disease, now 93% of gluten-free interested dieters have never been diagnosed with celiac, according to research by the Hartman Group, a consumer research group.
So if you don’t have a gluten allergy or intolerance, why are you eating gluten-free?
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
As food fanaticism and celebrity chefs continues to garner mainstream attention, a bevy of new folks are vying for a spot in professional kitchens every day - hoping to sous-vide their way to top toque and make lasting grill marks on the culinary industry.
If you're one of those ready to be thrown into the gastronomic gauntlet, Andrea Luz Bergquist, the executive chef of Marcus Samuelsson's Red Rooster restaurant in the heart of Harlem, offers up some ground rules.
Five Things All New Cooks in the Kitchen Should Know: Andrea Luz Bergquist
The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.
Y'all know we appreciate the absolute beans out of you, right? When we posted the Frank and Corn Crown recipe, along with a tossed gauntlet to document your efforts at home, we were downright giddy when reader Sarah picked it up - and deftly so.
Giddy turned to gobsmacked when we realized that she wasn't the only one. So – as long as we can keep finding fun, festive vintage recipes, once a week we'll post one and double-dog-dare our readers to blog about their efforts - with snapshots of the final product. Leave a link in the comments and we'll show 'em off.
Why yes, that is boudin in my carry-on bag - and I'm also happy to see ya. I'll even share my stash.
I've taken to traveling with a cooler in the trunk of my car, or an insulated bag in my luggage, lest I run into something delicious and perishable in the course of my travels. It might seem a tad obsessive, but I swear my motives are pure. If I know I'm headed somewhere with specific regional treats, I want to bring back enough to share.