Grilled Baby Bok Choy with Miso Butter

Makes : 4 servings | Featured Recipe , Salads/Sides Vegetarian

I tend to cook a lot of Asian food (probably not a surprising statement from the author of The Gluten-Free Asian Kitchen), and one of my favorite staples is miso paste. If you’re not familiar with miso paste, it’s a common ingredient in Japanese cooking, made from a combination of fermented soybeans plus a grain. Rice is used most frequently, but it can also be made from barley or other grains as well. (Be sure to always check the label to make sure it’s gluten free—you’re basically looking for soybeans, rice, and salt.) Miso adds […]

Roasted Broccolini With Winey Mushrooms

Makes : 4 servings | Featured Recipe , Salads/Sides Vegetarian

If you follow me on social media, it may seem like you’ve been hearing about my new Brassicas cookbook forever. (Sorry about that.) Bringing a cookbook to life takes a long time–two years in this case–and when release date approaches it’s hard to contain the excitement. Well the time has finally come, and I’d like to officially announce the birth of my new baby, Brassicas: Cooking the World’s Healthiest Vegetables. What are brassicas, you ask? I bet you already know them well. The group, sometimes referred to as the “cabbage family” or “cruciferous vegetables” includes familiar […]

Gingery Gluten-Free Pot Stickers

Makes : 28 dumplings | Appetizers/Snacks

In honor of Chinese New Year, I thought I’d share a favorite recipe from my book, The Gluten-Free Asian Kitchen. If you’re gluten free, you know how hard it is to find gluten-free pot stickers. Almost impossible, actually. So if you want pot stickers, it’s time to roll up your sleeves and head to the kitchen. Making dumplings of any kind is a process: dough, filling, assembly, cooking. The recipe may look challenging, but that’s only because I’ve explained the steps in detail. It is a time consuming process, to be sure, but it’s not […]

Wild Rice Dressing with Buttered Pecans

Makes : 6 or more servings | Salads/Sides Vegetarian

Holiday meals can look like a minefield to those who are gluten free, with stuffing, rolls, gravies and pies infiltrating nearly every inch of the buffet. But fear not, friends, as a well-placed side dish or two can salvage the meal for everyone. Though I occasionally recreate gluten-heavy classics (example: substitute gluten-free bread in traditional bread stuffing), I’m much more likely to create naturally gluten free recipes that pair well with the rest of the meal. In this case, earthy wild rice, buttered pecans and dried cranberries will surely be a hit in their own right. […]

Sweet Potatoes with Savory Granola

Makes : 6 to 8 servings | Salads/Sides Dairy Free

Every year I add another “remake” to my gluten-free Thanksgiving repertoire and this year I’m tackling the sweet potatoes. Traditional sweet potato casseroles don’t necessarily contain gluten, but the cloying combination of marshmallows, brown sugar, and sometimes corn syrup is just too sweet for my taste buds. I actually enjoy the flavor of sweet potatoes, and masking them under a dome of candy just doesn’t allow their true personalities to shine. For my modern twist on the classic, I roast the sweet potatoes to caramelize their natural sugars and then mash them with broth and […]

Salmon Fried Rice

Makes : 4 servings | Main Dishes Dairy Free

I thought it would be easy to sit down at the computer and share the amazing experience I had last week, but I’m still at a loss for words. The story actually began a few months ago, when I encouraged my 10-year old daughter to enter the Epicurious “Healthy Lunchtime Challenge”.  Her task was to create a lunch recipe that followed the USDA My Plate guidelines, essentially 25% lean protein 25% whole grains and 50% vegetables. The contest, created in concert with First Lady Michelle Obama’s Let’s Move! initiative, promoted a kids-in-the-kitchen approach to healthy eating. […]