We’re loving our second issue, which is loaded with tons of tasty gluten-free recipes, interesting articles, and delicious food photos. Here’s the scoop on what you’ll find within its pages. (And you can order a digital or print copy here.)

ARTICLES
Baked Good: Introducing Helene Godin and her superb GF/DF desserts at NYC’s By the Way Bakery
Raw Endurance: “Ultramarathon Man” Dean Karnazes on his rough road to the diet of champions
Del Posto Delivers: Why NYC’s four-star Italian restaurant is our top choice for a world-class GF experience
Test Tube to Table: Aimee Lee Ball dissects the high-tech food movement
Simmer on This: Everything you need to know about bone broth
Chef’s Table: A deliciously relaxed Sunday supper (including the best chicken EVER) by two- Michelin-star chef Daniel Patterson
GFF Faves: Our recs for the best sandwich breads
Destination Maui: Our editor’s favorite spots for flavor, sun, and fun on the Garden Isle

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RECIPES
Condiments
Scone Glaze
Cinnamon Pecans

Breakfast
Cardamom-Spiced Granola with Coconut and Puffed Rice
Perfect GF Berry Scones
Smoked Trout Kedgeree with Cauliflower and Kale
Strawberry and Tahini Crepes with Pomegranate Seeds and Toasted Pistachios
Cinnamon-Pecan Praline Scones

Desserts
Almond Cookies
Buttermilk Panna Cotta with Spiced Bosc Pears and Currants
Citrus Jelly with Citrus Ice
Ginger Crinkle Cookies
Individual Chocolate Cakes with Chocolate Ganache
Mini Chocolate Chip Bundt Cakes with Chocolate Glaze
Pecan Brownie Cookies

Drinks
Homemade Chai

Entreés
Braised ‘n’ Glazed Spare Ribs
Chickpea Crepes
Duck Legs Braised in Red Wine and Cocoa
Olive-Oil Fried Egg and Smashed Avocado Crepes
Pork and Ricotta Meatballs with Marinara Sauce
Pasta with V8 Sauce
Roasted Beet and Yogurt Crepes with Pomegranate Molasses and Toasted Cumin Seeds
Roasted Prosciutto-Wrapped Sole with Sweet and Sour Chard
Roasted Whole Chicken with Herb Vinaigrette
Sautéed Lamb Sausage and Orange-Olive Relish Crepes
Swiss Chard Crepes with Golden Raisins and Pine Nuts
Turkey Chili
Tortilla Española

Salads
Salad of Chicories and Shaved Radish
Winter Salad with Moscato Vinaigrette
Kohlrabi, Cress, and Asian Pear Salad

Side Dishes
Butternut Squash Puree
Del Posto Gluten-Free Focaccia
Mustardy Potato and Celery Root Mash
Milk-Braised Fennel
Olive-Oil Crushed Potatoes with Leeks and Tatsoi Leaves
Spiced Beluga Lentils with Black Mustard Seed-Brown Butter
Steamed Baby Broccoli with Rice Wine Vinegar

Soups
Bone Broth
Dungeness Crab and Parsnip Bisque
English Boiled Dinner with Potato-Parsley Dumplings
Green Pozole
Polish Boiled Dinner