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Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Kate Williams 4 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen

Kate Williams 2 comments

Seafood isn't the only thing that should get the ceviche treatment. In Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, he lets mango take center stage. More

Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen

Kate Williams 2 comments

These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar. More

Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'

Kate Williams Post a comment

Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Salmon Baked in Cream With Sweet Bay, Thyme, and Dill From 'The Nourished Kitchen'

Kate Williams Post a comment

It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket. More

Gluten-Free Brownie Brittle

Elizabeth Barbone 17 comments

Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top. More

Simple Green Salad With Buttermilk Herb Dressing From 'The Nourished Kitchen'

Kate Williams 1 comment

Simple green salads provide a nice counterpoint to many of the rich, meat-based dishes in Jennifer McGruther's new cookbook, The Nourished Kitchen. This particular salad makes use of some of spring's best ingredients: radishes, herbs, and baby greens. More

Buttered Spinach From 'The Nourished Kitchen'

Kate Williams 6 comments

Jennifer McGruther found this spinach recipe featured in her new cookbook, The Nourished Kitchen, tucked away in an old journal from a friend. The recipe dated back to 1846, making it the epitome of traditional cooking. More

Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

Kate Williams 10 comments

The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes. More

Frito Salad From 'The Homesick Texan's Family Table'

Kate Williams 2 comments

While I'd never eaten a Frito salad before this week, I am very familiar with bean-heavy taco salads. These I'd eat as a teenager, convinced that they were healthier than tacos themselves, even when decorated with several handfuls of tortilla chips. Lisa Fain's Frito salad in her new cookbook, The Homesick Texan's Family Table, is much better than those salads I ate as a kid. More

Shredded Beef Enchiladas With Three-Chile Sauce From 'The Homesick Texan's Family Table'

Kate Williams 5 comments

I didn't grow up in Texas, but I did eat my fair share of Tex-Mex as a kid. Saucy burritos, sizzling fajitas, and giant bowls of cheese dip all hold fond places in my heart, even as I have grown to love a two-bite chorizo taco much. One of my favorite dishes to order at these restaurants was the enchilada platter, drenched in red sauce and smothered in melty Mexican blend cheese. More

Radishes With Avocado Dip From 'The VB6 Cookbook'

Kate Williams 1 comment

I tend to think of any dip or spread involving mashed avocado as enhanced guacamole. This avocado dip in Mark Bittman's new VB6 Cookbook is no exception—and that's not a bad thing. More

"Chorizo" Tacos From 'The VB6 Cookbook'

Kate Williams 3 comments

When it comes to vegan recipes, I usually stay far, far away from anything that uses quotation marks in its name. I'm happy to eat a plate of vegan food—rice, beans, and vegetables are some of my favorite things to eat. Once "meat" and "cheese" get involved, meals tend to get a little weird. So I approached Mark Bittman's "chorizo" tacos in his new VB6 Cookbook with some trepidation. More

Peruvian-Style Flounder Ceviche From 'The New Southern Table'

Kate Williams Post a comment

At first, I wasn't really sure what to do with the sweet potato slices that accompany Brys Stephens's Peruvian-style ceviche in his cookbook, The New Southern Table. They didn't strike me as particularly compatible with the gently pickled fish. Then I grabbed a slice with my hand, pretending it was a tortilla chip. Genius. More

Gluten-Free Fresh Pasta

Elizabeth Barbone 10 comments

Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked. The dough more eggs per cup than traditional wheat-based fresh pasta does: Don't omit that extra egg, it makes a big difference. More

Saffron Chicken and Rice With Golden Beets From 'The New Southern Table'

Kate Williams 1 comment

While it may not have the superstar status of other quintessentially Southern ingredients like country ham or collards, rice is a vital part of any Southern table, especially in the low country region around the Carolina coast. Brys Stephens's chapter on rice in his cookbook, The New Southern Table, explores varieties and preparations of the grain from everywhere from Thailand to his own home state of South Carolina. More

Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'

Kate Williams Post a comment

I was one of those weird kids who always liked okra. Something about the snappy skin and pop of the seeds made me forget the slime and embrace the long, pointy vegetables. I did, of course, almost always eat okra breaded and deep fried, so maybe I just liked the salty, greasy crunch. More

Chicken and Egg From 'Coi' (Part 2)

Kate Williams 3 comments

After you've made your stock and seaweed powder, it is time to tackle the actual chicken and egg components of Daniel Patterson's Chicken and Egg from his new cookbook, Coi. More

Chicken and Egg From 'Coi' (Part 1)

Kate Williams 3 comments

Like many recipes in Daniel Patterson's Coi cookbook, the recipes for Chicken and Egg implores you to start three days ahead. I'd suggest that you ignore the impulse to roll your eyes and skip it, and just accept the nature of the beast. The final dish is just that impressive. More

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