Silvana Nardone’s Blueberry Swirl Muffins

Makes : 12 muffins | Breakfast/Brunch Dairy Free , Vegetarian

My friend Silvana Nardone has a brand new cookbook coming out this week! Silvana is an extraordinarily talented recipe developer whose experience includes running the test kitchen at Everyday with Rachael Ray, owning an Italian bakery, and developing recipes for magazines such as Food & Wine. Silvana started focusing her talents on gluten- and dairy-free cooking when her son Isaiah was diagnosed with several food intolerances, and her first cookbook, Cooking for Isaiah, is a tribute to him. Cooking for Isaiah was released in 2010, but remains one of my most frequently recommended gluten-free cookbooks, […]

Sweet Potatoes with Savory Granola

Makes : 6 to 8 servings | Salads/Sides Dairy Free

Every year I add another “remake” to my gluten-free Thanksgiving repertoire and this year I’m tackling the sweet potatoes. Traditional sweet potato casseroles don’t necessarily contain gluten, but the cloying combination of marshmallows, brown sugar, and sometimes corn syrup is just too sweet for my taste buds. I actually enjoy the flavor of sweet potatoes, and masking them under a dome of candy just doesn’t allow their true personalities to shine. For my modern twist on the classic, I roast the sweet potatoes to caramelize their natural sugars and then mash them with broth and […]

Salmon Fried Rice

Makes : 4 servings | Main Dishes Dairy Free

I thought it would be easy to sit down at the computer and share the amazing experience I had last week, but I’m still at a loss for words. The story actually began a few months ago, when I encouraged my 10-year old daughter to enter the Epicurious “Healthy Lunchtime Challenge”.  Her task was to create a lunch recipe that followed the USDA My Plate guidelines, essentially 25% lean protein 25% whole grains and 50% vegetables. The contest, created in concert with First Lady Michelle Obama’s Let’s Move! initiative, promoted a kids-in-the-kitchen approach to healthy eating. […]

Baked Oatmeal with Cinnamon Rhubarb

Makes : 4 servings | Breakfast/Brunch Dairy Free

As we edge closer to the end of the spring rhubarb bumper crop, I invent ways to get my fix before the season fades away. My latest brainstorm hit while flipping through the pages of Heidi Swanson’s fabulous book, Super Natural Every Day, where she layers oats with bananas and blueberries in a unique breakfast casserole. I’ve been bored with my oatmeal lately, so what better way to wake my taste buds than with tart and tangy rhubarb? And so I set out to create a gluten- and dairy-free version. Start off by combining certified […]

Lentil Salad with Toasted Almonds

Makes : 4 to 6 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

Back-to-school time is always chaotic–soccer practices, piano lessons, and getting the kids back on their homework schedules. For those days when I just can’t get to the market, I like to keep a few “pantry meals” in my rotation. The dinners usually revolve around a starch, such as gluten-free pasta, rice, or lentils, plus a few easy additions that are likely lingering around my fridge. I keep several types of lentils in my pantry, but my favorite varieties for salads are either black beluga lentils or the French green “verte du Puy”. These particular lentils […]

Chicha Morada

Makes : about 3 quarts | Beverages Dairy Free , Vegan

Don’t be mad at me. How could I possibly make you mad, you ask? Because I’m going to tempt you with this deeply flavorful, fruity and exotic Peruvian beverage called Chicha Morada. So what’s the problem? Well, Chicha Morada is made from purple corn. The drink gets its gorgeous, rich color (along with a healthy dose of anti-inflammatory anthocyanins) from ears of dried purple corn-on-the-cob. And thus the problem: sourcing dried purple corn. I generally avoid calling for hard-to-find ingredients because I want you to spend your time cooking, not shopping. But in rare instances (such […]