Archive for October, 2012
Though anise-flavored fennel is a great veggie, most of us don’t think to use it for everyday meals. Sautéd with leeks and mushrooms, it makes a nice accompaniment to pasta and grain dishes. Read More→
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The traditional pasta with garlic and oil gets a fresh twist with sun-dried tomatoes, lots of parsley and a sprinkling of nuts. Read More→
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As a baker, I am reluctant to let go of certain sacrosanct ingredients. Eggs are one of those precious commodities. Then a colleague who is gluten and egg-free asked me if I could convert a coffee cake recipe so she could enjoy, too. I recalled that, back in the days when I owned the Gluten-Free Pantry, I had made many recipes where I replaced eggs with silken tofu, flax gel (1 tablespoon flax meal with 3 tablespoons of hot water) or even with applesauce. I dug out my favorite coffee cake recipe, already gluten-free, and went to work. The results are delicious. Recipe and photo contributed by Beth Hillson, author of Gluten-Free Makeovers. Read More→
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