Having wanted to supply baked goods that are gluten-free for a while now, I thought these crackers would be a fantastic place to start. Butter is used to get a better texture, as my experiments with olive oil resulted in dry crackers. Ingredients 1 ¾ cups rice flour (preferably brown) ¾ cup, and an additional…
Endive, Apple and Kasha Salad
Kasha, with its nutty, earthy grains, goes beautiful with the juicy, crunchy apples and the bitterness of the endive – a long-time favourite salad combination. Cutting the apple into small dice (¼ – ½ inch) helps perfectly portion the grains, fruits, nuts and salad greens. The acid/oil ratio in this dressing tends to the lower…
Roasted Sweet Potato Pie or Flan
This is as delicious with a crust as it is without one. Not a flan as traditionally known, with a caramel component, but a seductively creamy one. Optional variation: Use 2 eggs instead of 3 to smoothen the texture, but this version won’t slice as precisely. Ingredients 2 large sweet potatoes (Or enough to create…
Pan de Jamón (Venezuelan Ham Bread)
Martha Beltran from Austin, Tex. brings us this recipe for a traditional Venezuelan Christmas bread. She brought the recipe with her on her move to the US, and considers it an essential part of her family’s Thanksgiving. Ms. Beltran always start the bread the day before serving, making sure to laminate with butter 3 times…
Corn Bread
You’ll often find cornbread in dressing on holidays, or alongside chile in other times of the year. Neither chese nor chilies are present in this recipe (although you could add some of both). A simple recipe, the use of a cast-iron pan gives it its iconic crunchy crust. Make sure this recipe is handy in…
Kelly Fields’s Haystack Cookies
Toasting the rolled oats Ms. Field’s recipe calls for gives them a little added texture. Be sure the mixture is hot before dropping in your cookies, or the resulting texture will be too crumbly. Ingredients 1 ⅓ cups (160 grams) plus 1 tablespoon rolled oats 1 cup (219 gr) sugar 2 ounces (56 gr) unsalted…
Hasselback Potato Gratin
Celebrated food science writer J. Kenji Lopez-Alt brings us this gloriously golden mash up of Hasselback potatoes & a potato gratin – designed to provide you a creamy potato & singed edge in every single bite. The main revolution is placing the sliced potatoes vertically in the dish (on their edges) rather than laying them…
Korean Grilled Beef Lettuce Wraps
This dish is sinfully addictive. Marinated in a salty, sweet, spicy marinade, these thinly-sliced strips of beef are swiftly seared on a grill before being rolled up in a Korean-style wrap (ssam). Fold 1-2 pieces of steak, some rice, herbs & vegetables inside a crispy lettuce leaf to start your addiction! Make sure to place…
Peppers with Feta
Due to the heft of these peppers, this dish is sufficient enough to be served as a main. Extra small bell peppers are stuffed with a mild feta, and baked with a lavish handful of herbaceous bread crumbs. Although a simple dish, these peppers come with an amazingly complex taste – perfect at both room…
Shrimp & Quinoa Salad with Lime & Ginger
The Asian overtones in this salad come from the zingy lime ginger dressing, and the heat of the cilantro and scallions. Makes for a perfect light lunch, side dish or supper. The shrimp which garnish the top of the salad can be omitted for vegetarians. Ingredients For the dressing 2 tablespoons lime juice (freshly squeezed)…