Years ago, I ordered a bowl of sweet potato soup in a small bistro in Burlington, Vermont. I expected a sweet, creamy soup. What I got was a sweet, creamy soup with a noticeable spicy kick. I loved it! At home, I recreated the soup and included the recipe in my second cookbook, "How to Cook Gluten-Free." That recipe, like the one served at the bistro, contained dairy. Several readers asked for a dairy-free variation of the recipe. So I created one. . . .
As you might know, I write a column for SeriousEats.com. Recently one of their readers requested a gluten-free adaptation of her mom's hush puppy recipe. She wrote, "The recipe makes 'plain jane' hush puppies. Since they are so light and fluffy, they remind me of a savory doughnut hole!"
A savory doughnut hole? Sign me up! As promised, the recipe was indeed "plain jane." The flour mixture was a simple blend of . . .
S'mores, crumb crusts, a quick ice cream sandwich. All of these treats are possible thanks to a humble childhood snack: the graham cracker. S'mores probably weren't what Sylvester Graham had in mind back in 1829 when he created a "honey health biscuit" made from whole grains. Most of today's graham crackers are made from refined wheat flour. If you are on a gluten-free diet, this is a problem, of course. However, gluten-free grahams are easy to make at home. And even if you aren't gluten-free, making homemade graham crackers is a fun--and tasty--way to experience classic graham crackers in a new way . . .
Chicken dishes that play with sweet and savory flavors are always popular (especially with kids!). This recipe for pineapple chicken strips is served with a peanut butter dipping sauce. If you are allergic to peanuts, either omit the dipping sauce or replace the peanut butter with a peanut-free spread or other nut butter. . . .
When it's too hot to turn on the oven, make this easy mussel dish. In the summer, I serve it with gluten-free bread and a salad. That's it! You can also serve the mussels over pasta. To do so, simply toss the pasta with a little olive oil and then add the cooked mussels. That's it!
While I've never eaten a pound of pasta in a sitting, Cacio e Pepe makes me want to try. Made with only four ingredients: pasta, parmesan cheese, black pepper, and butter, this pasta dish is as simple as it is comforting. There's not a riot of flavors going on here. And, if you are like me, sometimes that's just what you need.
Last week Dale Talde and the folks at SeriousEats.com reminded me how much I love this dish thanks to their neat video on how to make Cacio e Pepe.
If I close my eyes, I can hear it: the call of summer berries. OK, maybe that's just my stomach talking but nonetheless it's berry season. And you know what that means--it's shortcake season!
Shortcakes are really just sweetened biscuits. Most traditional (read: wheat-filled) shortcakes, use white flour. I wondered how shortcakes made with a blend of whole-grain flours might taste. Would the mild, nutty flavor of the brown rice and sorghum enhance or overpower the delicate berries?
The Schwan's truck was one of the great mysteries of my childhood. It stopped at my aunt's house, delivering chips, cakes, and cookies, but why didn't it ever stop at mine? This baffled me. The most exciting thing delivered to our house was, well nothing as exciting as chips and cookies, let me tell you.
While my cousins happily scarfed down their Schwan's potato chips, my favorite treat were the powdered sugar-coated lemon shortbread cookies. I don't remember what Schwan's technically called them, but now I know these cookies as "lemon coolers."
This recipe recreates those lemon cookies. Thanks to the lack of a gluten structure, this version is especially tender. And, as with the Schwan's cookies, you must beware of the powdered sugar dust all over your lips.