Cassava is the secret to Coyote’s gluten-free flour tortillas

Add cassava to this tortilla cabinet. A new line, Coyotas, is an alternative to flour tortillas. Uses organic gluten-free cassava flour and organic coconut oil with only water and salt. The result behaves like a flour tortilla, holds up well to fillings, and comes in three sizes: small for tacos, medium for larger tacos and quesadillas, and large for burritos and other wraps. The San Diego-based company was founded by Janet Flores Pavlovich, a native of Hermosillo in Sonora, northern Mexico, where the flour tortilla reigns supreme. He learned to make them in his hometown, and while there, he innovated using cassava flour. And in one of those happy culinary accidents like the Toll House cookie, he ended up with a gluten-free product. There are 12 in a pack of small, eight medium and six large; three packs for $37.50.

Cassava Tortillas Coyotas,

I’m not sure I gave my mom a basket of herbs and capers from the Sicilian volcanic island of Pantelleria for Mother’s Day. But for me? Anytime. John A. Savittieri, a furniture designer from Maplewood, NJ, was exploring his family’s roots on the island when he became hooked on capers, the flavorful buds of the spiny capparis flower that thrives there. A year or so, they now matter, small or small, packed with Trapani sea salt (rinsed), along with larger caper berries, aromatic dried herbs and the salt, all starting at $4.50. The $132.50 gift basket includes a ceramic caper box shaped like the island’s dammuso houses.

A&J Savittieri Prodotti di Pantelleria capers,

A new version of Pastiera di Grano, a Neapolitan Easter specialty that legend has it was created by a nun, 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 than some, incorporating tiny wheat berries into an orange-scented custard filling made with buffalo ricotta, mascarpone and candied orange. Tradition says that the nun wanted to capture the orange fragrance of the convent gardens in her cake. Mrs. Blitz cooks hers in a rectangle with a top rack, enough to serve eight to ten. It’s available, reserved online, for pick-up this week through Easter Sunday at the restaurant, $42.

142 West 65th Street,

C-Cap, Careers through Culinary Arts, the nonprofit organization that prepares middle and high school students with limited resources to work in food service, has expanded its reach to include adult asylum seekers with work permit The pilot program, with a $360,178 grant from Gov. Kathy Hochul’s office, just graduated nine students from Central and South America at its training center at Francis Lewis High School in Queens, six of who have already got a job. The organization will hold a fundraiser Monday for this and its other programs at Chelsea Piers, honoring Mary Attea and Jennifer Vitagliano of Musket Room and Rafs with tastings from more than a dozen chefs.

C-Caps National Benefit, starting at 5:45 p.m. (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, his pimento cheese, a specialty of Augusta National Golf Club in Augusta, Ga., where the competition is held. This year it runs from April 11-14, with three pre-tournament events starting on April 8. For the first time, Goldbelly is selling a special Taste of the Masters pack to eat, including cheese. A package that serves 12 to 14, $179.95, also includes barbecue pork, egg salad, chocolate chip cookies and caramel popcorn.

Taste of the Masters snacks,

The venerable glossies, Wine Spectator and Wine Enthusiast, have digital-only competition. The New Wine Review, available by subscription, covers the world of wine with news, trends, travel tips, interviews and reviews from a variety of sources. (Full Pour, a new wine magazine, came out a year ago, but is a traditional quarterly print.) Readers can instantly access not only the latest articles, but also material from previous issues. It also offers subscribers membership in a Slack community, allowing for conversations and insights for both experts and hobbyists. It was founded by Zander Baron, who has had a career in digital media, with Jon Fine, wine writer and former editor-in-chief of Inc., and Jason Wilson, wine columnist and author, as senior correspondent. Annual subscriptions are $299.

The New Wine Review,

This column began in 1983 as Food Notes, when the Food section was called the Living Section, evolved into Food Stuff, and finally settled on Front Burner 10 years ago. It has always been dedicated to food news, 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’s expanding its reach and occasionally offering some Front Burner muscle. Pay attention to The Times’ food section online and in print.

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