From the category archives:

wheat-free

Homemade Chicken Stock

March 12, 2010

I love homemade chicken stock (also known as bone broth) because it’s an essential ingredient in great soups and sauces. I also love it because it’s incredibly good for you.

Because it is made from bones, stock contains natural gelatin (which is great for the digestive system) and lots of minerals, as well. Adding an acid [...]

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Orange and Fennel Salad

March 9, 2010

This Orange and Fennel Salad is my take on a seasonal classic hailing from Sicily. A late winter salad that is generally made with blood oranges, it’s not just healthy and super simple to make: it’s truly stunning.

When you are using orange zest in a recipe like this cake, it’s very important to use organic [...]

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Gluten-Free Blood Orange Cardamom Cake

March 7, 2010

Before I started blogging about food, lemons were lemons and oranges were oranges. Things are different now.
Now, I’m obsessed with Meyer lemons.
And crazy about specialty oranges: blood oranges, in particular. I’m totally and completely in love with them because they are so beautiful…

…and because when they are in season (now!), they taste just like [...]

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Soba Vegetable Salad with Miso Tahini Dressing

March 4, 2010

Soba noodles are a traditional food throughout Japan. When it’s cold out, they are usually served as part of a hot soup; when the weather warms, they are generally chilled and paired with a dipping sauce.
Soba noodles are generally made from a combination of wheat and buckwheat flour, and the buckwheat gives them a distinct [...]

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Roasted Beet Salad with Mint and Feta

February 27, 2010

Roasting is my favorite cooking method for beets. After I roast the beets, I love to add them to salads like this one.
This Roasted Beet Salad features flavors that are fairly typical of Middle Eastern cuisine…and I think it’s a keeper.

I used homemade preserved lemons in this recipe, but you are welcome to use [...]

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When Life Gives You Meyer Lemons Part 2

February 25, 2010

My Meyer lemons are almost gone. Sigh.
I’d gladly take more of these beauties, but I bet the rest of you might tire of the lemony recipes at some point…yes? No?
You’ve seen this pudding, this tart, this cake, and these recipes; here’s what else I made with the 5 pound box of Meyer lemons I [...]

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Meyer Lemon Olive Oil Cake

February 23, 2010

Easy. Moist. Lemony. These are words that describe this cake, but they in no way do it justice.
Amazing? Now, that’s more like it.

I made this cake over the weekend with the intention of including it in part 2 of my “When Life Gives You Meyer Lemons” series. But then I decided this cake needed [...]

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Okayu with Mushrooms, Edamame and Matcha Salt

February 18, 2010

Okayu is a Japanese porridge renowned for its ability to cure anything from garden-variety stomach ailments to hangovers. Healing properties aside, I just love it as a savory breakfast.

To make okayu, you use a larger volume of liquid than is typically used to make rice and you cook it for a fairly long time: [...]

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Vegan Vegetable Curry with Mint Cilantro Chutney

February 16, 2010

This is a luscious vegan curry, inspired by the delicious Tomato and Coconut Fish Curry recipe in Monica Bhide’s lovely book, Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. As an aside, I was thrilled to meet Monica in person this weekend at the Roger Smith Food Writer’s Conference.

The chutney is optional, but is [...]

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Mezze for the Daring Cooks

February 14, 2010

The 2010 February Daring Cook’s Challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.
Mezze (aka meze) is a selection of small plates typical of Middle Eastern cuisine…an assortment of appetizers, so to speak. Warm pitas [...]

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