"In a pot" recipes are about two things: clean and simple flavors, and a highly aromatic and delicious broth. It's one of the best things you can do with a whole chicken—much quicker than roasting it whole, and, especially in spring, much more versatile for how it can make use of various vegetables. More
[Photograph: Leela Punyaratabandhu] For maximum flavor, it is best to use bone-in pieces of chicken in this curry. The dried spices are optional, but recommended. Note: Massaman has several spelling variants. Look for anything resembling "massaman" or "masman" on the... More
[Photographs: Elizabeth Barbone] As written, this recipe makes a light, vanilla-scented caked. To make a lemon chiffon cake, replace vanilla extract with two teaspoon lemon extract. For an orange chiffon cake, replace vanilla extract with one teaspoon orange oil. About... More
[Photographs: Elizabeth Barbone] The recipe makes a classic poutine, only gluten-free. To serve your poutine nice and hot, this flow works well: Prepare fries up to final frying stage. Prepare gravy. Keep warm over low heat. Be sure to whisk... More
[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!... More
In the summer I get a bit lazy with side dishes. With the abundance of fresh produce from both the farmers' market and my garden, I usually serve vegetables and call it a day. The exception? Corn-scallion pancakes, which I serve with everything from barbecue chicken to ribs to salad. (I've even been known to wrap them around hot dogs for an easy mock corn dog.) More
Cellophane noodles—known in various guises as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles—should be one of those items you keep in your pantry to use in a pinch. Made from mung beans, yam, or potato starch, the gluten-free noodles are quite versatile. They are equally good tepid as they are warm, and they can be served in soups and hotpots, used in stir-fries in place of wheat noodles, or served cold in salads. More
Black and white cookies, the popular New York City treat, are also found in bakeries in upstate New York with one big difference: around here they're often iced with buttercream instead of poured fondant. I can almost hear some black and white cookie purists saying, "That's heresy! Buttercream icing does not belong on a black and white cookie!" To that I say, "Regional cuisine FTW!" Here's my gluten-free version. More
Based on my classic pancake recipe, these pancakes use whole grains but remain just as light and fluffy as the original recipe. Sorghum and brown rice flour replace the white and sweet rice flours, and potato starch steps in for cornstarch. The addition of ground flax-meal and dark brown sugar adds a pleasant but not overwhelming nutty/sweet flavor. More
Since spring hasn't fully arrived in my neck of the woods, strawberry tarts, shortcakes, and other spring-treats aren't coming out of my kitchen. Yet I'm still craving something spring-y. This buttermilk pound cake satisfies my craving. The delicate flavor and lemony icing hints of light spring desserts, while not requiring any unavailable seasonal ingredients. Of course, if berries are in season where you live, serve some with this cake. More
I have to admit that when I see a dessert recipe that doesn't call for sugar, eggs or flour, I am more than a bit dubious; these Chewy Chocolate Macaroons from Clean Start by Terry Walters call for none of the above. But reading down the list of ingredients—coconut, both shaved and milk, maple syrup, almond extract, and chocolate—well, I had a feeling that these macaroons were going to work out just fine. More
These Polenta Pizzas from Clean Start by Terry Walters don't have all that much to do with their doughy, cheesy namesake, but considering it's about a thousand times better than any vegan, gluten-free version I've ever tried, I'm not going to argue about semantics. More
Check out other recipes from our cocktail party menu for Carnival.... More
When I want to make use of my excessive cookie cutter collection I turn again and again to my recipe for basic cut-out cookies. Here's the recipe, along with a few variations. More
With a little patience (this bread takes about 16 hours from start to finish), a sturdy mixer, and a few gluten-free flours, homemade gluten-free panettone is fairly easy. More
As much as I love the from-scratch cookies that come pouring out of kitchens this time of the year, I have a soft spot for the "almost homemade" cookies my aunt Rita makes. For years, she's taken store-bought cookies and dipped them in chocolate—dressing them up the way the right scarf makes a casual outfit seem a little more stylish. With the help of the premade peanut butter sandwich cookies, she churns out chocolate-peanut butter gems without turning on her oven. More
Sitting atop a crumb crust, these bars contain equal parts cream cheese and sweet potato puree. The combination makes a smooth and velvety cheesecake with a pronounced, but not overpowering, sweet potato flavor. More
Khanom Chan lie totally outside the Western dessert canon, and can be a refreshing change-up from more typical desserts. To the uninitiated, the texture's a surprise, like the chewy tapioca pearls in bubble tea or elastic balls of mochi. Its... More
When I set out to make a gluten-free pâte à choux (that's the dough for cream puffs, éclairs, and other desserts like profiteroles and French crullers), I knew what I wanted: a dough that puffed up in the oven and was light. Who wants a heavy cream puff? Since wheat-based pâte à choux dough relies on gluten-rich bread flour, with 12-13% protein, I wondered how gluten-free pâte à choux would work. Pretty well, it turns out. More
