Brazilian Cheese Puffs

Makes : 24 puffs | Appetizers/Snacks Vegetarian

I fondly remember a time when I served warm gougères (savory French cheese puffs), along with a glass of bubbly, to everyone who entered our house. This pre-dinner routine lasted a good long time, in part because the cheese puffs looked and tasted sophisticated, but were deceptively simple to make. My love affair with gourgères ended abruptly when my gluten intolerance began. Fortunately not much time passed before I started reading about a popular Brazilian snack called Pão de Queijo, or cheese bread. The bread, which usually comes in the form of mini rolls, gets […]

Moroccan Lentil and Garbanzo Bean Soup

Makes : 6 servings | Soups/Stews Dairy Free , Soups/Stews , Vegan , Vegetarian

I always keep a number of beans and lentils around the house as an inexpensive source of protein and an invaluable addition to my gluten-free larder. Dried beans can take several hours to cook, making them unlikely candidates for a last-minute dinner, but lentils are another story. Most lentils cook quickly, usually in about 30 minutes. Brown or green lentils seem to be most commonly available, and they are perfect for soups. I adore black “beluga” lentils and French green lentils (Vertes du Puy), which are more likely found in specialty markets. These varieties hold […]

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 […]

Basics: Millet

Makes : about 4 cups | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian

Millet needs a good ad campaign. Do you remember the last time you heard someone say, “Wow, I really have a hankering for some millet”? So what’s the problem? I totally get that millet appears—and not infrequently—as a component of birdseed. I also get that people generally don’t enjoy eating birdseed. But despite its bad rap, millet is an exceptionally hearty grain, both nutritious and economical. (I’ve seen it in bulk bins for as little as $1.49/pound. You should use your judgment when it comes to bulk bins, though, in regards to potential cross-contamination.) It […]