Cassava Is The Secret To Gluten-Free Flour Puffs From Coyotas

Add cassava to that tortilla wardrobe. The new line, Coyotas, is one of the flour tortillas. It uses organic gluten-free cassava flour and organic coconut oil with only water and salt. The result behaves like flour tortillas, holds well with the filling and comes in three sizes: small for tacos, medium for large tacos and quesadillas, and large for burritos and other wraps. The company, based in San Diego, was started by Janet Flores Pavlovich, a native of Hermosillo in Sonora, Northern Mexico, where the flour tortilla reigns supreme. He learned to make it in his hometown and while there, he invented new things using cassava flour. And in one of those happy cooking accidents like the Toll House cookie, it’s paired with a gluten-free product. There are 12 in the pack of small, eight medium and six large; three packs for $37.50.

Coyotas cassava tortillas,

I’m not sure if I would have given my mother a gift basket of herbs and capers from the Sicilian volcanic island of Pantelleria for Mother’s Day. But me? Whenever. John A. Savittieri, a furniture designer from Maplewood, NJ, was exploring his family’s roots on the island when he fished for capers, the sweet shoots of the capparis spinosa flower that thrives there. Fast forward a year or so, and now he imports them, small ones or piccoli, packed in Trapani sea salt (diluted), as well as larger berries, aromatic dried herbs and salt, all starting at $4.50. The gift basket, $132.50, comes with a ceramic caper-keeper box shaped like an island dammuso’s house.

A&J Savittieri Prodotti di Pantelleria capers,

A new take on Pastiera di Grano, a Neapolitan Easter specialty that legend says was created by a monk, can grace your holiday table this year. Kara Blitz, the new pastry chef at Lincoln Ristorante in Lincoln Center, makes a lovely, more delicate version, featuring thin wheat berries in an orange-scented custard filling made with buffalo ricotta, mascarpone and orange confit. Traditionally the monk wanted to capture the orange scent from the nunnery’s garden on his terrace. Mrs. Blitz bakes his in a rectangle with a lattice top, enough to serve eight to 10 people. Available, pre-ordered online, for pickup this Easter Sunday at the restaurant, $42.

142 West 65th Street,

IC-Cap, Careers through Culinary Arts, a nonprofit organization that prepares middle school and high school students with limited resources for food service careers, has expanded its reach to include asylum-seeking adults with work permits. The test program, offered by the office of Gov. Kathy Hochul, who earns $360,178, recently graduated nine students from Central and South America at her training center at Francis Lewis High School in Queens, six of whom have already found jobs. The organization will hold a fundraiser for this and its other programs on Monday at Chelsea Piers, honoring Mary Attea and Jennifer Vitagliano of Musket Room and Rafs with tastings by more than a dozen chefs.

IC-Caps National Benefit, starting at 5:45 pm (VIP), Pier 60, Chelsea Piers, 23rd Street and West Street, $700 and up,

The nosh of choice for the Super Bowl is wings. For the Masters, the first of four annual golf tournaments, its pimento cheese is a specialty of Augusta National Golf Club in Augusta, Ga., where the tournament is held. This year it runs from April 11 to 14, with three pre-tournament events starting on April 8. For the first time, Goldbelly is selling a special Taste of the Masters package to eat, including cheese. The 12- to 14-serving package, $179.95, includes pulled pork, egg salad, chocolate chip cookies and pecan-caramel popcorn.

Masters snack tasting,

The prestigious glossaries, Wine Spectator and Wine Enthusiast, have a digital-only competition. New Wine Review, available by subscription, covers the world of wine with news, trends, travel tips, interviews and ratings from multiple sources. (Full Pour, a new wine magazine, started last year, but is published quarterly.) Readers have instant access not only to the latest articles but also to material from previous issues. In addition, it offers subscribers membership in the Slack community, making it possible to engage in discussions and gain knowledge from experts and novices alike. It was founded by Zander Baron, who has had a career in digital media, with Jon Fine, a wine writer and former contributing editor at Inc., and Jason Wilson, a wine writer and author, as a senior writer. An annual subscription is $299.

New Wine Review,

This column started in 1983 as Food Notes, when the Food section was called The Living Section, changed to Food Stuff and finally stayed on the Front Burner 10 years ago. It has been dedicated to stories about food, culinary events, products, new wines and spirits, cookbooks and markets. After this week you’ll still be able to find me writing Off the Menu, my restaurant news column that expands its scope and, occasionally, will provide some Front Burner muscle. Pay attention to the Food section of The Times online and in print.

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