On August 5th the FDA made a ruling on gluten-free labeling. On or after this date, anything labeled as “gluten-free” must have less than 20 parts of a million of the protein.
Ginger oatmeal waffles with yogurt “whipped cream”; Grilled fish tacos with summer salsa; and chilled beet soup with horseradish croutons in today’s Delicious Links.
4.43 / 5 Stars | 25 Reviews
by Behr
“Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all ‘canned up’!”
Even with all the hype about how kids can pick up the gourmet habits of their parents, what do they think about cow tongue?
Did you eat Fruit Roll-Ups as a kid? I sure did. I loved the wacky colors, the interesting flavors, and the tiny thread of parchment paper that the fruit leather was always wrapped in. Want to try your hand at a homemade version using seasonal watermelon? This treat is great for back to school (or just, you know, a nostalgic indulgence for adults) – you just need two ingredients!
Q: My rice cooker bowl is in the fridge with leftovers in it. Can I take it directly from there and start heating it immediately in the cooker, or do I have to set it out until bowl reaches room temp?
Sent by Judee
4.04 / 5 Stars | 82 Reviews
by ASTROPHE
“This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!”