Chocolate Espresso Chewies

Makes : about 36 cookies | Desserts Dairy Free , Vegetarian

For as long as I can remember, one of my favorite holiday activities has always been the “cookie exchange”. There’s something so festive about leaving the house armed with a batch of cookies and returning with a dozen different types. (Not to mention the benefit to a self-admitted non-baker such as myself: bake one kind, enjoy many!) My daughter (then 5), an avid cookie lover, thought this idea was genius, so a few years ago we started hosting an annual cookie exchange for all the girls in her class and their moms. The girls decorate […]

Roasted Mushroom Salad with Lemon-Chive Vinaigrette

Makes : 4 to 6 servings | Salads/Sides Vegetarian

In the scheme of things, I realize a recipe for “salad” isn’t akin to discovering a new star. Personally, I’ve never been overly enthused by salad since it’s so frequently an afterthought. There’s something so not special about dumping one of those bags of wilted, sopping wet greens into a bowl and topping it with a bottled mix of stale herbs and rancid oil. But this salad–delicate greens tossed with roasted mushrooms, shavings of cheese, and a simple lemon-chive vinaigrette–is special. It’s also easy to make. My original inspiration came from a mound of gorgeous […]

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 Peaches with Chèvre

Makes : 4 servings | Desserts Vegetarian

Could it be possible that we’ve nearly reached the end of summer and I have yet to share a single recipe involving peaches?! I guess I’ve been too busy eating them straight out of hand or slicing them over homemade granola to notice my mishap. Well here’s an interesting one for you, a simple but unique peach dessert. It started a few years ago when my friend Tami Parr was writing her amazing book “Artisan Cheese of the Pacific Northwest”. (Look at the cover, it will make you long for great cheese!) She asked me […]

Linguine with Fresh Tomato Sauce

Makes : 2 or 3 servings | Main Dishes Vegetarian

It’s been a crazy couple of weeks (months? year-and-a-half??) culminating with yesterday’s release of my book, “The Gluten-Free Asian Kitchen” and the launch party tonight. The book writing experience has been a whirlwind of activity, mostly fun, but certainly stressful at times. There’s stress at our dinner table, for instance, when I just need to tweak that chicken curry recipe one last time (was this #9? 10?) instead of serving something the kids might like a little more. This week I decided to cook easy summer foods that I wanted to cook, not that I […]