Monthly Archives: October 2012
The traditional pasta dish called aglio olio (garlic and oil) gets a fresh twist with fresh and dried tomatoes, lots of parsley and a sprinkling of toasted nuts. It’s a perfect summer pasta dish, but ou can enjoy it all year round.
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 […]