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Apple-Pecan Cornbread Stuffing

This recipe comes from the founding editor of food magazine ‘Every Day with Rachel Ray’, Silvana Nardone, who developed it for her gluten-intolerant son. If you prefer not to toast the cornbread, the pieces can be spread out on a baking tray and allowed to sit overnight, uncovered, in order to dry out. Ingredients Double…

Chocolate Cake with Chestnut

This is a surprisingly light wheat-free chocolate cake, and the earthy flavors of chestnuts round out the flavor profile exquisitely. A slight variation of a recipe in Alice Medrich’s book on baking, “Flavor Flours.” Can be baked 1-2 days in advance. Ingredients 4 ounces / 115 grams chocolate (64% cacao or less) 4 ounces /…

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…