Makes : 4 side dish servings | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian

There’s a Peruvian restaurant in Portland called Andina that makes one of the most delicious gluten-free dishes I’ve ever had. They call it “quinotto”, a play on words suggesting quinoa cooked in broth, risotto-style. Andina’s version is chock full of vegetables–beets, mushrooms, and more–and topped with Grana Padano cheese and a drizzle of truffle oil. It tastes so good for you, yet completely decadent all at once. I wanted to reproduce the dish at home, or at least come up with one that’s similar in spirit. Andina’s chef was kind enough to walk me through […]

Turkey Stock

Makes : about 8 cups | Basics Dairy Free

If you ask most people to describe their favorite part of Thanksgiving dinner, chances are they’ll wax poetic over grandma’s famous stuffing, pumpkin pie, or even that oddly appealing green bean casserole. I beg to differ. What’s the single most important part of my Thanksgiving meal? Turkey stock. No, I’m not crazy. I understand that turkey stock will never garner a starting position on your buffet. But don’t underestimate its subtle role in harmonizing the individual players into a spectacular, unified meal. It takes a little bit of planning on your part–I always make it […]

Spicy Mango Sauce

Makes : about 1 1/2 cups | Basics Dairy Free , Vegan , Vegetarian

One of my tricks for coming up with quick weeknight recipes involves whipping up a few sauces over the weekend and then keeping them in the fridge for later. This particular sauce, from my book “The Gluten-Free Asian Kitchen”, can be made about three days ahead of time. In the book it’s used to accompany Salad Rolls with Crab and also Roasted Pork Meatballs, but you could use it to gussy up a simple grilled chicken, pork tenderloin, or shrimp. Since finding a perfectly ripe mango is notoriously difficult, I usually pick up a bag […]

Romesco Sauce

Makes : about 1 1/3 cups romesco sauce | Basics Dairy Free , Vegan , Vegetarian

Romesco sauce makes me think of Spain. I’ve never actually been there, but I can imagine a platter of simply grilled shellfish dotted with boldly flavored romesco and it makes me hungry. The sauce, a classic combination of dried sweet chiles (ñora), tomato, garlic, ground nuts (usually almonds or hazelnuts), olive oil, and a touch of vinegar, originates from the city of Tarragona in the Catalan region of Spain. A piece of fried bread acts as thickener for the romesco, something to keep in mind if you’re dining out. Romesco sauce is rarely gluten free. I […]

Jasmine Rice

Makes : About 6 Cups | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian

A friend of mine recently asked me if I could show her how to cook rice. As I started rattling off all the amazing dishes we could cook together—biryani, paella, and risotto—she just looked at me and said, “No, I need to know how to cook rice. Plain, white rice.” I cook a lot of rice; it’s one of those things I throw on the stove without much thought. In reality, though, cooking rice makes a lot of people nervous. It shouldn’t. The most important thing to remember about rice is that all rice is […]

Basics: Quinoa

Makes : about 3 cups (4 side-dish servings) | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian

Until recently, it was hard to find someone who could even pronounce quinoa (it’s KEEN-wah) let alone serve it routinely at home. But like many other ingredients that I once secretly enjoyed for cheap (boneless chicken thighs, skate wing), this one is becoming a darling of the American food scene. I’ve even started noticing it on restaurant menus! Quinoa, known as the Andean supergrain, boasts an outstanding nutritional profile, even earning the title “complete protein”. Its flavor is earthy and faintly bitter, partly due to a natural coating of saponin surrounding the quinoa. Most companies […]