We’re a week into January: how are those resolutions coming along? Since many new year goals tend to be food-related, we’ve gathered a few tips to help you on your journey!No longer just a trend, more and more foodies are hopping on board with the idea of skipping the beef/chicken/pork one day a week in favor of vegetarian options. AFWF 2013 Featured Chef Susan Feniger is a proud proponent of Meatless Mondays and features a special menu at her LA-based restaurant, STREET, every week. If you’re located in Los Angeles, grab a seat at next week’s special event. In the meantime, try your hand at these delicious Avocado Tacos from Feniger’s Border Grill.Going green no longer just applies to environmental awareness. No matter your city, there are likely a multitude of juice and smoothie shops to help you drink your fruits and vegetables this year (not to mention cleanse your system). From Austin’s own Daily Juice and Juiceland, to Chicago’s Peeled, LA’s Pressed Juicery and even NYC’s Organic Avenue, these healthy spots serve a vitamin-packed punch. Of course, you can always go the traditional route and fuel up with some fruits and veggies the old fashioned way, too. Take a look at this seasonal Grilled Carrot Salad recipe from Barley Swine‘s Bryce Gilmore to help you kickstart your new habits.With gluten-intolerance on the rise, the food industry has taken considerable notice and quickly clamored to meet the needs of this growing part of the population. So, if gluten-free is the new way of things for you in 2013, you’re in good company! Even top chefs and highly acclaimed restaurants have met the challenges of this special diet. For a gourmet infusion to your meal plan, Edible Austin tests out a gluten-free rendition of Chef David Bull‘s winter-perfect Potato Gnocchi with Oven Roasted Tomatoes and Black Olive Oil.While some of you might be following a detox-based resolution, others might be taking a different clean slate approach — with a fresh arsenal of wine. If you fall in the latter category but are in search of a little guidance, you won’t want to miss wine expert Ray Isle‘s fairly comprehensive guide(s) to (re)stocking your cellar. From the “Home Cook” to the “Aspiring Wine Geek,” there is something for everyone.Every artist needs a studio – and in the case of a kitchen, the more organized the better. If you’ve vowed to amp up your chef skills this year, then you owe it to yourself to take stock of your supplies. Out with the old and in with the new! Here are some handy tips for helping you get your culinary domain in order.
Increase Fruits and Vegetables
Stock the Cellar
Clean Out The Kitchen
New Year, New ChefAnd because chefs are people too, take a look at what a few of the culinary world greats (like Marcus Samuelsson and Marc Murphy) have given up or pledged to do in the new year!
Cheers to 2013!