Moroccan Sweet Potato Salad

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

Now that Memorial Day has passed (which in the Pacific Northwest means we’re down to only one more month of cold and rain), I start considering possibilities for great summer outdoor fare. I love the ease of throwing a simply marinated steak on the grill and bringing out platters of corn-on-the-cob and sliced tomatoes, but ideally I sneak in a more interesting side dish as well. One of my favorites, a roasted Moroccan Sweet Potato Salad, came about during a marathon potato-salad recipe development phase I had a few years back. Tired of mayonnaise-swathed boiled […]

Almond Cake

Makes : 6 servings | Desserts Dairy Free , Vegetarian

In the 16 years since I went to culinary school, I’ve cooked, either personally or professionally, nearly every single day. And of those 5800 odd days, maybe a couple dozen of them were spent baking. (OK, I may be exaggerating a little, but not much.) It’s not that I can’t bake; I just enjoy cooking much, much more. Plus you don’t really need to bake when you live in New York City, which is where much of my (gluten eating) adult life was spent. Once I started eating gluten free, I found it wasn’t so […]

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 […]

Braised Chicken with Buttery Leeks

Makes : 4 servings | Main Dishes

After a long winter of feasting on rutabagas and storage apples, I know I’m not alone in welcoming asparagus, snap peas, and all the tender greens of spring to the table. But for me, the main object of my anticipation is the oft-neglected leek. Leeks are part of the allium family of vegetables, which also includes chives, onions, garlic, scallions, and shallots. You’ll likely see most of these used as aromatic enhancement, adding flavor to a dish without being the main focus. Since leeks taste fantastic on their own, though, I like to treat them […]

Soba Noodles with Asparagus and Salsa Verde

Makes : 2 main dish or 4 side dish servings | Main Dishes , Salads/Sides Dairy Free

I have to admit, buckwheat soba was rarely a go-to ingredient for me before I started eating gluten free, but I’ve since changed my tune. Soba’s toothsome bite and bold flavor may be a tad overwhelming for some, but it’s exactly those traits that lured me to the buckwheat camp. Made from buckwheat flour (a gluten-free food, despite the “wheat” in its name), the brown noodles have a hearty chew and a hint of nuttiness. Soba tastes great hot, room temperature, or chilled, but because the noodles have a distinctive flavor, I either keep the […]

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 […]