Seeing Green
This month’s muffin experiments have been inspired by the hope of spring renewal and by St. Patrick’s Day. I’ve been throwing in green color from a wide range of sources, and have been extremely pleased with…
This month’s muffin experiments have been inspired by the hope of spring renewal and by St. Patrick’s Day. I’ve been throwing in green color from a wide range of sources, and have been extremely pleased with…
Even though Jeremy bought me that bamboo steamer to make dim sum, as I was researching options for gluten-free bao, I came across a recipe for steamed matcha cakes that set off a giant light…
Several different uses for shredded sweet potatoes: hashes, fries, and even crepes!
Oatmeal fortified with eggs and a grain-free custard-based "nutmeal" offer a more balanced breakfast than sugary oatmeal porridge alone.
An initial foray into casein-free milk alternatives, focusing on coconut milk tonic and related calcium supplementation.
Souffle-like fruit-on-the-bottom cakes made with coconut flour and almost no sugar make a lovely filling breakfast on a cold morning!
Homemade French dressing, pickled shallots, and cauliflower frittata on the verge of vacation.
Adorable little potato pancakes not only use up leftovers, but sneak healthy butternut squash into your persnickety eater's diet! An incredibly versatile recipe.
Yakami, an odd little family tradition at my house, is a rudimentary soup based around pork broth, spaghetti, and hard boiled eggs.
Call it what you will, this sandwich is exploding with flavor from Gruyere, prosciutto, herbes de Provence, Dijon mustard and Parmesan.
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
Home-cured salmon isn't nearly as scary or complicated as I thought it would be! We loved this gravlax with scrambled eggs, in corn soup with okra croutons, and straight off the board.
A twist on the standard stuffed zucchini, this dish takes flavor inspiration from a Thai stir-fry of pork and basil, topped off with a fried egg.