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I use them instead of mayo in ranch dressing. Tasty!

That Korin looks sweet. I still love my old Henckles chef's knife.

Barbecue ribs

Looks tasty. I'm going to be working with gluten-free bread, so getting the most out of the whole custardy thing is important.

Carnitas - -without a doubt. How can you beat pig fried in it's own fat?

I've been GF for over a year now. Seeing Alchemist brewery in Vermont take the gold in the World Beer Cup this year with a gluten free beer makes me very happy.

Of the lot that I have available locally, Red Bridge is the best I've run across so far, with Bard's as a serviceable second choice.

Made this last night to accompany some pulled pork - Wow! I think I've found my new barbecue side dish.

I did make a few tweaks. I added a can of corn - half of it whole and half blended with the milk until smooth - and a little more red pepper and a teaspoon of barbecue rub to bump up the spice. I forgot the cheese :(, but it was still very rich and creamy.

Thanks for this great recipe!

Never heard of it, but gomasio and salmon sounds like a winner. Thanks!

Great post, great perspective.

I'm glad to see you writing for Serious Eats. I've been reading your Gluten-Free Girl blog since I was diagnosed about a year ago. It's my go-to site for not just GF recipes, but for improving my attitude toward food and eating.

While I've found some GF beads and pasta that I like, I've had better luck (and more fun) hunting out new foods that are naturally gluten free. Thanks for reminding me that's there's a whole world of gluten free food out there yet to explore.

Thanks for the recipe! We love kebabs like this.

Great post. I've got some all-beef dogs from a little local butcher that would do this recipe proud.

Has anyone tried dusting the dogs with a little cornstarch (a la Alton Brown) to get the batter to stick better?

I like one part Búfalo Picante Clasica added to one part Trader Joe's Organic Ketchup as a spicy ketchup. It's also great as part of a cocktail sauce.

@RachelDP - I'm also a fan of "Srirachup."

Sounds very tasty. What part of the pig is the porterhouse chop cut from?