A rich short rib broth, slowly caramelized onions and apples, and a blanket of Gouda and Gruyere cheeses up the flavor of French onion soup.
May 5, 2013 – May 11, 2013
Herb-marinated steak makes a hearty brunch with eggs.
Ramps and bacon go exceptionally well together. Here they go hand in hand inside a crisp Chinese-style dumpling.
Tart rhubarb and sweet, red strawberries are the perfect foil for fresh basil in this pretty spring cocktail.
Bright tropical mango and fresh squeezed orange juice are puréed together to make a quick base for this exotic brunch drink.
In this chic twist on the classic brunch drink, Aperol adds a beautiful blush color and a hint of bitterness to the mix.
A smoky flavor plus additions like cider vinegar, celery seeds, hot sauce, and paprika make for a delicious and unusual chicken salad.
Some of my favorite memories from college were the long, friend-filled dinners at the Ethiopian restaurant up the street from campus. We'd gorge on spicy braised meats, simmered lentils, and rich stews, all the while scooping up and dipping into the buttery sauces with tangy injera bread. It was messy in the most comforting way. So, I was excited to find a recipe for Ethiopian chicken stew in Shauna James Ahern's new cookbook Gluten-Free Girl Every Day. Both the stew and the accompanying injera are naturally gluten-free, so they're an obvious inclusion in the book.
A rich and creamy banana ice cream to smoosh between rich peanut butter and oat cookies.
Rich, oaty peanut butter cookies perfect for making ice cream sandwiches.
Fluffy drop biscuits are a great way to use ramps, one of spring's most anticipated crops. They're amazing sliced in half crosswise and stuffed with chicken and gravy.
This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top.
Grilling ramps enhances their sweetness and gives them a tender-crisp crunch. It's the ideal way to cook this great wild spring vegetable.
Have a taste of exotic Bali in this flavor-packed dish with chicken, coconut, egg, and green beans.
The result of blending strawberries and cantaloupe with a quick thyme simple syrup is a surprisingly complex and really refreshing alcohol-free drink.
This horchata uses toasted coconut flakes to add richness and flavor.
Known as Agua de Flor de Jamaica or "hibiscus agua fresca" in the Americas, this drink is super-tart and the color is seriously stunning.
A quick Google search revealed that kale and tahini are not such original bedfellows, but the first time I tried a kale tahini salad it was a mind-blowing revelation. I added almonds and apricots, sticking with the Mediterranean flavor profile, and added some chicken as well to make it a more complete meal.
If you're looking for a gluten-free pizza to try, start here. Shauna James Ahern's grilled pizza recipe in Gluten-Free Girl Every Day uses dough made from a mixture of millet, sweet rice flour, potato starch, psyllium, oil, egg, and yeast. Once mixed and risen, it looks more like cookie batter than pizza dough, but it rolls out easily and bakes into a half crackery, half bready crust.
In these parts, carrot cake is not the sweet cake covered with cream cheese frosting. Instead, you get a savory pan fried omelette filled with crispy, tender cubes of glutinous radish "cake".
The Improved Cocktail was originally more a template than a recipe. It was originally a way to take a basic cocktail and... well ... improve it, by adding another ingredient.
This light ice box pie is full of sweet blueberries and blackberries in a crunchy pretzel crust.
This is one of those deceptively simple recipes, passed down through friends of friends, that everyone adores. Once chilled, the juice is brisk and refreshing, with just a touch of sweetness.
Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door.
Crispy quesadillas stuffed with cheeze, chorizo, and ramps.
Home Made Summer combines the tang of lime and tropical richness of coconut to make a cheesecake that pleases the eyes as much as the palate.
Our second week of Marmageddon brings you onion and Marmite fritters, perfect for snacking on while polishing off a few pints of beer.
The strong smokiness, heat, and tang of this tomato-based salsa brava has an intensity that can instantly transports you to a relaxing tapas meal in Spain.
These chewy, coconut oatmeal cookies are bursting with chocolate chips (and they're vegan too!)
It was with trepidation that I approached the pasta chapter of Shauna James Ahern's new cookbook Gluten-Free Girl Every Day. Most of the pasta recipes in the book call for store-bought pasta. (She does include one recipe for gluten-free fresh pasta, but doesn't provide an assembled recipe using it.) While I'm sure that gluten-free pasta options have improved significantly since that fateful quinoa noodle disaster, I wasn't sure I wanted to mess up dinner with a poor grocery store choice. Instead, I turned to this recipe for zucchini "noodles." While many may scoff at the idea of replacing carbo-goodness with healthy raw veggies, I find thinly sliced vegetables to be a fine vehicle for pasta sauce, especially one as vibrant and flavorful as Ahern's spinach pesto.
These easy butter cookies make a cute addition to a bridal or baby shower.
They take minutes to make and seconds to polish off. Prawn patties, or Kolmi Na Kavaab, makes quite an impression on a dinner table and is a good dish to have in your repertoire if you're a newbie in the kitchen.
Creamy pearled barley served with braised broccoli and cherry tomatoes, topped with crumbled salty feta cheese.
An ultra-ramp-flavored, bright green risotto flavored with blanched ramp greens and whites, topped with herb ricotta and sautéed ramps.
Stir-fries are an obvious choice when it comes to quick and approachable weeknight cooking. And with the availability of gluten-free tamari and other Asian sauces increasing on the market, it is super easy to sauté up an allergy-free meal that tastes better than wheat-filled takeout. After all, there is nothing inherently gluten-y when it comes to quickly pan-fried meat and veggies served over rice. Shauna James Ahern's Chile-Lime Shimp recipe in Gluten-Free Girl Every Day is one of eight unique stir-fries in the book. Heavily laced with lime juice and spicy from the ginger and chiles, this shrimp dish is far from chewy and bland. Add a handful of sweet and meaty chanterelle mushrooms and a bunch of bok choy, and you'll have an easy (and pretty healthy) meal in no time.
These muffins get a little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness. The parsnips are grated very roughly so they are only just cooked through and slightly crunchy, quite the opposite of hiding the vegetable.
A quick and easy puffy ramp frittata.
Real-deal tacos al pastor are made by cooking stacked, marinated pork shoulder slices in front of a vertical rotisserie. Here's how to get the same slow-cooked, crisply charred effect at home, no rotisserie required.
Instead of a bland, one-note dish, this complex vegetarian curry has a multilayered profile and a genuine kick.
Stuffed peppers have a reputation for being stogy and full of overcooked meat and/or mushy rice. Yet there's no reason why they need to be filled with such uninspired ingredients, or even any meat at all. Shauna James Ahern's recipe for the dish in Gluten-Free Girl Every Day is, in fact, practically vegan. The bulk of her stuffing is steamed quinoa enlivened with sweet caramelized onions, yellow raisins, and wholesome kale. She adds a bit of garlic and cumin for earthiness, but otherwise leaves well enough alone. A hot oven adds char and deeper flavor to the peppers, making this cute entree worlds away from the heavy original.
Home Made Summer has a whole chapter devoted to drinks. This one is a drink dessert: a frozen Negroni with pieces of fig. Boozy and sweet, it's an ideal end to a summer meal.
Crepes are livened up with a compote of tart rhubarb and sweet blackberries. Add a scoop of vanilla ice cream to turn this breakfast into an easy dessert.
A three to one ratio of rhubarb to cherries yields the perfect balance of tart and sweet. Half a vanilla bean and a generous splash of orange liqueur make for one fancy jam. It would be delicious over waffles with a dollop of crème fresh, or sandwiched in a biscuit with a wedge of brie.