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 […]

Harvest Granola

Makes : about 6 cups | Appetizers/Snacks , Breakfast/Brunch Dairy Free , Vegetarian

I’m a big fan of eating savory foods for breakfast. And by savory I mean “this could be dinner” more than “how about some bacon and eggs”. It probably started around the time I went gluten free and realized I needed to stop munching on scones, bagels, muffins, pancakes, waffles and other sweet treats for breakfast. (I’ve since discovered fabulous gluten-free recipes for these things, of course.) My replacement for the sweets often revolved around eating dinner leftovers. Breakfast became a plate full of reheated vegetables, maybe some chicken or rice, a few slices of […]

Pumpkin Muffins

Makes : 12 muffins | Breakfast/Brunch Dairy Free , Vegetarian

Even though we’re only a week into October, you may already be overwhelmed by the number of pumpkin recipes floating around online. Well let me share a little secret: We food writers wait ALL YEAR to break out the pumpkin. You’re lucky if we can hold out past Labor Day! Pumpkin is the ultimate symbol of fall and the seasonal cooking that comes with it. Think kids running around the pumpkin patch, the Great Pumpkin, Thanksgiving pies, and the ever-popular pumpkin muffins. (I also think of braised beef with pumpkin and pumpkin ravioli, but that’s […]

Roasted Halibut with Green Olive Relish

Makes : 4 servings | Main Dishes Dairy Free

Living in Portland, I feel a touch of panic when raindrops fall in September. It’s not part of the deal. Traditionally September is one of our finest months–sunshine and 60s–and one we all deserve in preparation for the rainy season. The past week has been a bit dark, but I’m determined (and hopeful) that summer will come back for an encore performance, no matter how brief. Since my cooking style always fluctuates with the seasons, I’ve been tempted to break out a big heavy pot and start braising. But I can’t, not yet. So I […]

Crab and Corn Chowder

Makes : 4 to 6 servings | Soups/Stews Dairy Free , Soups/Stews

I just spent an especially relaxing weekend at the Oregon coast in the company of my husband and our two kids. It was especially relaxing because we literally had nothing to do: no tv, no phones, no friends in tow. We like to call it “forced family fun time”. The kids fought us at first, but within minutes took to the icy cold water–my big toe just barely made it in–with their boogie boards. They splashed around, laughing and giggling, for what seemed like hours. Later we walked on the beach, poking the dried up […]

Salad Rolls with Crab and Spicy Mango Sauce

Makes : 6 to 8 appetizer servings | Appetizers/Snacks Dairy Free

In honor of the upcoming release (next week!) of The Gluten-Free Asian Kitchen, I wanted to give you a sneak peek at one of the recipes from the book. I had some trouble choosing just one–I’m pretty attached to all of them–but I knew I wanted to share something delicious that would potentially even teach you a new trick. Then it hit me: salad rolls! Most people enjoy salad rolls in restaurants, but they’re not quite as common on the kitchen table. Have you ever worked with rice paper before? You’ve certainly seen it in […]