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Departments 2 Contributors 4 Bites
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A gluten-free banana bread shows that it’s possible to enjoy delicious homemade food and adhere to a restrictive diet. BY ELLEN BROWN
6 Kitchen Skills Science meets art in creating a successful soufflé.
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BY JASON ROSS
17 Ingredient Nutritious, cost-effective, and versatile, what’s not to love about the simple egg? BY MARY SUBIALKA
56 Pairings EGG PHOTO © PON301229 - FOTOLIA.COM
Prosecco is fast becoming prized for its delicate flavors and aromas of sweet apples, ripe pears, and almonds. BY MARY SUBIALKA
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PUBLISHER JAMIE FLAWS EDITOR JOEL SCHETTLER ART DIRECTOR JAMIE JOHNSON DIRECTOR OF PRODUCTION SERVICES JONATHON REYNOLDS SENIOR EDITOR MARY SUBIALKA SENIOR GRAPHIC DESIGNER MANDY FINDERS ACCOUNT EXECUTIVES GLORI RANTZ AND KELLY WIEBE
VOLUME 10, NUMBER 1 Real Food magazine is published quarterly by Greenspring Media, LLC, 706 Second Ave. S. Suite 1000, Minneapolis, MN 55402, 612.371.5800, Fax 612.371.5801. All rights reserved. No part of this publication may be reprinted or otherwise reproduced without written permission from the publisher. Real Food is exclusively operated and owned by Greenspring Media, LLC. Printed in the USA. www.realfoodmag.com
The pages between the covers of this magazine (except for any inserted material) are printed on paper made from wood fiber that was procured from forests that are sustainably managed to remain healthy, productive, and biologically diverse. Printed with soy-based inks.
spring 2014 real food 3