Gluten Free

Gluten Free2018-02-18T09:35:49+00:00

One of my greatest joys and challenges as a food editor was coming up with recipes for the gluten-free section of the magazine. What started as a one-time emergency fill-in when a writer bailed on me ended up turning into a culinary boot camp where I had to learn the ins and outs of wheat-free cooking really fast—and all on my own. That experience made ultra-aware of gluten-free dietary needs of cooks…starting with recipes that are clearly labeled gluten-free.

 

Basic French Potage

If there is one French recipe that everyone in the whole wide world should learn to make, it is potage, the blended vegetable soup that was once the start to every supper in [...]

October 19th, 2018|0 Comments

Elodie’s (Easy) Tian

The tians (pronounced tee-ahn) I’ve tasted in France have all been simple, meltingly tender swirls, rows, or stacks of summer vegetables cooked with some garlic, a few herbs [...]

July 23rd, 2018|0 Comments

Homemade Ginger Beer

Two ginger beer bottles. On the right, a heavy, well-worn, barnacled specimen dredged from the deep off Saint-Malo... a little research showed to be a ginger beer bottle from [...]

February 17th, 2018|0 Comments

Zhoug (It’s better than pesto!)

No, that’s not pesto slathered all over a baked sweet potato, it’s zhoug, a spicy Yemeni herb paste made with parsley and cilantro that’s popular throughout the Middle East. [...]

February 12th, 2018|0 Comments

Secret Soup Saver

Another blustery day, another batch of soup. Tout simple: leeks, squash, some garlic, and a single potato. That combo usually works just fine for a weekday soup, but this tim [...]

February 9th, 2018|0 Comments

Vegetable Pot-au-Feu

Pot au feu, the French version of pot roast, is eaten in two stages. First, the cooking broth is ladled into bowls to be sipped or spooned as a first course. Then, the meat a [...]

January 15th, 2018|3 Comments

Homemade Fruit Jam

I have a little problem with large quantities of fruit for sale. I see them, and I must have them—for jam, natch. Nevermind that a 5-pound flat of strawberries will make thre [...]

August 18th, 2017|0 Comments

Zucchini Ribbon Salad

For the past four summers, I’ve been doing cooking demonstrations at a local farmers’ market. The conditions are lovely—extraordinarily good produce, cheese, meats, and cider [...]

August 9th, 2017|0 Comments

Wild Plum Compote

I have been wracking my brain for a way to make ‘compote’ sound sexy. Exciting. Like something you want to jump out of your chair and make immediately. And I keep coming up w [...]

August 2nd, 2017|2 Comments

Soy-Sesame Marinated Asparagus

Oh…the happy discoveries a lazy cook can sometimes make! I put together this sauce to go with steamed asparagus for a radio segment I did on Saturday morning. (If you want to [...]

May 22nd, 2017|0 Comments

Asparagus Avgolemono Soup

It all started with trying to find a way to use the woody, fibrous ends of the asparagus I’ve been getting at the market in Saint-Malo this spring. The tips and stalks are in [...]

May 17th, 2017|1 Comment

Homemade Custard

This is the pitcher I picked up at an antique gallery (Christian La Brocante) in nearby Saint-Coulomb. I say ‘picked up’ because when I went to pay for it (for a mere 2 euros [...]

May 12th, 2017|4 Comments

Okra à la Cross Creek

"Have ready boiling, lightly salted water. Choose only tiny, very young fresh okra pods. Do not cut off stem end because you trust me. Drop whole pods in rapidly boiling wate [...]

April 4th, 2017|0 Comments

Braised Celery Hearts

When I get into a work groove on the computer, I often crave something to munch on to…um… “fuel” my inspiration. Or that’s the excuse I give myself for my at-the desk nibblin [...]

February 21st, 2017|1 Comment

Artichoke Tapenade

1 13.75 oz. can artichoke bottoms or frozen artichoke bottoms prepared according to package directions 1 10-oz. jar artichoke hearts preserved in oil, drained, oil reserved 2 [...]

November 24th, 2016|0 Comments