The World of Pasta Grows Beyond Wheat

Asparagus-Basil Pesto Move over wheat – the action in the pasta world is with “alternatives” made from vegetables, legumes, quinoa and grains like rice and corn.  These alternative pastas are only about 2% of the pasta category, but their growth is remarkable, up 19% annually.  Compare that to traditional wheat pasta, a “low growth” category, […]

Radish Leaf Pesto

  Radishes are moving beyond the relish tray.    More and more home cooks and chefs use them as a vegetable – steamed, sautéed, stir-fried and more. Last night I dined at Artusi in Seattle and this extraordinary fresh sturgeon with a garlic confit sauce was served with lightly cooked French breakfast radishes.   In […]