Veggie Fritters with Quick Curried Shrimp
A great basic recipe for grain-free mixed vegetable fritters; use whatever leftover veggies you have on hand for a quick dish that you could serve for breakfast, lunch or dinner. Here I have topped the…
A great basic recipe for grain-free mixed vegetable fritters; use whatever leftover veggies you have on hand for a quick dish that you could serve for breakfast, lunch or dinner. Here I have topped the…
An initial foray into casein-free milk alternatives, focusing on coconut milk tonic and related calcium supplementation.
An extra gallon of raw milk in the fridge prompts a spate of frenzied cheese-making! My very first attempts at homemade ricotta salata, mysost, and cultured butter.
A new favorite spin on banana bread, chock-full of oatmeal and chocolate chips for a moist, hearty loaf (or two!).
A lovely soft bread, full of whole grains and yogurt, that makes great dinner rolls and slices up beautifully for sandwiches.
Antipasto pasta salad may be tasty, but it pales in comparison to gooey, chocolatey s'mores cupcakes with toasted marshmallow meringue frosting. The perfect treat for a third birthday celebration!
An Indian-inspired meal for the Indian-averse palate: Yogurt-rubbed roast chicken with tandoori spices, and an aromatic rice pilaf with peas and homemade paneer cheese.
These little pork meatballs, served in pitas with an aromatic yogurt sauce, keep defying my descriptions, but their vaguely Middle Eastern/Mediterranean flavors had me salivating nonetheless.
The February 2011 Daring Bakers challenge was panna cotta and oatmeal florentine cookies. I made a simple presentation with maple-balsamic caramel, an apple pie panna cotta, and a German chocolate panna cotta cake with yogurt.
An announcement about our son, as well as two coconut flour recipes: basic pancakes and crepes filled with yogurt, almonds and chocolate, or Meyer lemon curd.
An unusual recipe for lamb dumplings in a scorched yogurt sauce, more tasty than it sounds.
One of my more successful at-home versions of a restaurant dish: lamb gyros with tzatziki in pillowy rounds of pita.
Fishcakes are a great way to transform a small piece of leftover fish into an extra meal: these potato-salmon croquettes are crispy, filling, nutritious, and awfully tasty in a pool of roasted red pepper sauce.
A beautiful bevy of breakfast muffins, from beet-chocolate chip to nibby raspberry to sourdough apple, with a few egg-free, veganizable offerings thrown in for good measure.
Making "butter" is a great way to use up overly ripe fruit like my local peaches, and couldn't be easier with the help of a crockpot. With that sweet-tart flavor, it has a million applications…
Next time you're out of eggs and feel like baking, whip up a batch of these soft chocolate chip cookies. You can even snack on the dough with no worries!
Addictively sweet and spicy gingered almonds add crunch to silky-smooth honey-almond ice cream, and make a fantastic topping for salads to boot.
Bright, creamy apricot frozen yogurt is just the thing for a hot summer evening.
This recipe makes use of leftover risotto to fry up crispy-creamy risotto cakes, bursting with oozing mozzarella cheese and accompanied with a flavorful yogurt-based dip.
Butter-baked wild salmon pairs up with buttery lima bean puree and glazed carrots.