What We’re Eating Now

April 5, 2024

I love entertaining so much that my first cookbook was about throwing parties — but not just any parties. I was known, quite literally, as “the last-minute party girl” — which, incidentally, was the name of the cookbook — because I regularly put together great dinners with little advance planning. 

Ironically, I’m not one of those magician cooks who can disappear into the kitchen without a plan and return with a fabulous feast. My secret for tasty low-effort dinner parties has always been leveraging great recipes that impress without stress. 

When I have time, I still love spending a day cooking labor-intensive, glamorous dishes in anticipation of evening guests. But just as often, I’m happy to whip up a deceptively easy centerpiece dish and dessert and embellish with store-bought yummies like cheese, the best GF crackers, and fruit. This strategy guarantees that by the time my company is seated at the table, I have the energy and focus to savor the night. 

The following recipes are for when you want to do the same. 

On a completely separate note, we just published an article on everything you need to know about Canyon Bakehouse sandwich breads — including flavors you might not yet know about and how to get a discount! 

Also, we’re hosting a cookbook giveaway on our Instagram page. Enter before April 9 for a chance to win!

Brick Chicken with Potatoes and Onions

This is one of my favorite recipes, period. It’s a looker for sure, but what gets me is the juicy, crispy-skinned chicken and the potatoes and caramelized red onions wading in luscious pan drippings. Bonus: this is a great Passover recipe. Get the recipe

Sweet and Sour Moroccan Chicken and Rice Casserole

We just got our hands on Phoebe Lapine’s brand new cookbook and are sharing some of her recipes on our site. This one is just one tasty example of how to cook and enjoy GF-friendly carbs while avoiding inflammation and glucose spikes. Get the recipe

Japanese Seafood Hot Pot (Kaisen Nabe)

Plate your desired selection of meat, seafood, and vegetables, place a hot pot filled with seasoned hot water in the middle of the table, and let everyone cook and eat what they want — with homemade ponzu sauce for dipping! Get the recipe

Seafood Paella with Baby Back Riblets

You have no idea how many times this dish has been the centerpiece of one of my parties. Considering how much I’ve made it, neither do I. But I do know that it makes enough broth for two dinners, so you can freeze extras for a nearly effortless paella party 2.0! Get the recipe

March 26, 2024

I’m on a mission to get some rhubarb into your meal plan this week. Why? Because rhubarb is much more than a pretty pop of bright pink color. Its tart character is a party for the palate, offering a refreshing counterpoint to sweetness in pies, jams, and crumbles. Raw, it’s a surprisingly delightful snack, dipped in sugar for an instant burst of tang. Plus, rhubarb is packed with fiber, vitamin K, and antioxidants, making it a beneficial addition to breakfast or dessert. 

Most importantly, it’s seasonal — you’ll find it in grocers or farmers markets between early spring and early summer. In other words, it’s now or next year for this colorful diversion from the everyday. 

Below are some wonderful rhubarb recipes. If you have a favorite you’d like to share, I’d love to hear about it. Send me details and a photo if you wish at [email protected]. Also, just in case you’re not up for rhubarb adventure, I’m sharing another spring favorite, so scroll on!

Orange-Honey Poached Rhubarb with Cashew Cream on Toast

Poached rhubarb toast? Heck yes, especially with luscious cashew cream (if you’re lazy you can sub DF or regular yogurt or ricotta).  Get the recipe

Apple, Rhubarb, and Ginger Pie

This sweet spring pie is full of flavor and texture; beyond the rhubarb, the filling features fresh apple and ginger, adding zing and layered complexity. The pistachio crumble topping brings it home with exciting, wholesome crunch. Bonus: the crust recipe — should you choose to use it rather than go with a store-bought crust — is simple and versatile.  Get the recipe

Rhubarb Upside Down Cake

Equal parts easy and designer, this gorgeous rhubarb-striped upside-down cake truly highlights rhubarb’s beautiful color and unmistakable tang. All you have to do it line the rhubarb along the bottom of a cake pan and top it with yummy cake batter. The cake itself is reminiscent of a traditional olive oil cake, but the rhubarb takes it to new heights. Plus, it’s a stunner! Get the recipe

Lemon Sheet Cake with Lemon Cream-Cheese Frosting

This bright and happy cake works well any time of the year, but it also highlights the freshness of spring and is perfect for Easter, birthdays, and beyond. Plus it makes a lot of cake, so you can freeze leftovers…if there are any! Get the recipe

March 19, 2024

One of my favorite things about holidays is that they inspire me to take extra time to cook and try new, exciting recipes. This week’s offerings will hopefully encourage you to add some fresh flavors to your Easter table and beyond. 

Roasted Leg of Lamb with Grilled Meyer Lemons and Black Olives

This super-flavorful roast by James Beard Award-nominated San Francisco chef Melissa Perello is surprisingly easy to make. The secret to its lusciousness is the garlic-herb-paste rub applied before roasting. Plus, charred Meyer lemons (worth adding to any roast recipe, honestly!) and black olives! Fresh herb purslane adds springy flair and a pop of color, but you can also substitute parley, your favorite greens, or no greens at all. Get the recipe

Spinach and Harissa Shakshuka

How I love this one-pan extravaganza. It’s easy enough to make on a weekday morning, but elegant enough to star at brunch. Plus, you can embellish it however you like. To make it, you simply prepare the sauce in a pan on the stovetop, add spinach and eggs, cook in the oven, then top with feta, avocado, and optional parsley. Serve alongside gluten-free toast or rolls (see below) to sop up the spicy sauce. Get the recipe

Caramelized Asparagus and Goat Cheese Tatin

Flaky, buttery, gorgeous, and oh-so-spring, this tatin is a perfect addition to an Easter buffet table. If you have trouble finding GF puff pastry, here’s a trick I often use: Open up the Instacart app, search for “GF puff pastry” and you’ll get a list of stores that carry it. Get the recipe

Shaved Snap Pea Salad with Toasted Almonds and Whole Citrus Vinaigrette

This palate-cleansing, crowd-pleasing salad stars crisp snap peas, crunchy toasted almonds, a tangy citrus vinaigrette, and finely grated hard-boiled egg whites and yolks. Pretty, yes. Fancy, yes again. Hard to make? Not at all. Get the recipe

Gluten-Free, Dairy-Free Dinner Rolls

These fantastic, airy, golden rolls can be made a day ahead and reheated in the oven right before serving. Crisp on the outside and soft, stretchy, and chewy inside, they’re so good you’ll want to make them for more than just holidays. They freeze well in zippered freezer bags with the air removed, too. Get the recipe

Ginger Lemon Bars with Coconut-Flour Crust

These lemon bars are tangy, bright, and fresh with extra zing from ginger in the lemon curd. Since they need leisurely time to cool, you can make them a day ahead of time; just hide them so they survive until the dessert course! Get the recipe

Classic Carrot Cake with Vanilla Bean Cream Cheese Icing

Carrot cake is the perfect finishing touch for Easter dinner, and this classic version, from our friend Heather Hardcastle of Northern California’s Flour Craft Bakery, will not disappoint. By gluten-free baking standards, the recipe has relatively few ingredients and only requires two basic types of flour. Get the recipe

March 12, 2024

For better and for worse, I’ve always approached GFF from a place of love and passion for sharing GF goodness rather than a place of generating revenue. Consequently, I don’t always do the “right” business thing — for example, we have no ads on our site and no annoying ad-buffer /SEO-boosting filler content burying our recipes. I also scramble to keep up while earning a living primarily through freelance writing. As a result, I sometimes overlook the obvious, like sharing when we post new recipes and articles to our site. Doh! 

So today, I’m sharing some newcomers you definitely want to know about. From a fun hot-pot dinner that’s perfect for a weeknight dinner or entertaining to new drool-worthy desserts, here are new, tasty reasons to get into the kitchen and get cooking. 

Kaisen Nabe (Japanese Seafood Hot Pot)

This hot pot recipe is fun, interactive, and easy to prepare: dunk seafood and vegetables into a centerpiece pot of hot broth, fish them out with chopsticks, and eat! A quick trip to the Asian market and you should be able to find any special ingredients. Plus, the recipe includes instructions for how to make homemade ponzu sauce, which is a wonderful addition to other dishes. Get the recipe

Market Salad with Bagna Cauda Dressing and Parmesan Crisps

This salad has the bold, salty flavors of a classic Caesar salad. Instead of croutons, we top the greens with easy-to-make Parmesan crisps. Get the recipe

Vegan Berry Bars

This recipe is incredibly easy. Really. The simple press-in dough comes together in minutes, and the spread-in filling is a combo of store-bought jam and frozen berries. After a quick bake, the resulting cheerful, fruity bars are ready to share and enjoy. Get the recipe

Mexican Wedding Cookies

Flaky, buttery, nutty, sweet-‘n’-salt-kissed, these pretty, festive cookies are perfect for any occasion!  Get the recipe

March 5, 2024

It’s the time of year when filling up on hearty-yummy things without working too hard for them feels like the exact right thing to do. 

Enter sheet-pan dinners. 

Easy to make and clean up, they provide effortless opportunities to make extra so you can have leftovers and even lazier future meals. 

Crispy Chicken Legs with Roasted Root Vegetables

My goodness do I love this dish. Colorful, hearty, wholesome, delicious, affordable — it’s all the good things you want from a dinner recipe. Plus, it’s got a savory-sweet-’n’-sour tang going thanks to the additions of apple chunks and an apple cider vinaigrette. Get the recipe

Mirin-Glazed Salmon with Roasted Bok Choi and Shiitake Mushrooms

A savory-sweet Asian-inspired glaze turns simple vegetables and salmon into an occasion with just 15 minutes of prep and 15 minutes of cooking time. Get the recipe

Roasted Red Sausage with Peppers and Fennel

For some reason, it never occurred to me to roast fennel alongside other vegetables. This recipe clued me in; they add great flavor to this beautiful dish, as do the sausages. Plus, roasted red onion! Get the recipe

Chicken with Artichoke Hearts and Lemon Cream Sauce

While there’s some cooking done in a skillet along with a sheet pan, the extra cleanup is worth it, as it gets the chicken skin extra crispy, plus the skillet is where you’ll make the light and creamy sauce, too. Get the recipe

Whole Meyer Lemon Tart

It’s not a sheet-pan meal, but I didn’t want to skip dessert, so here’s your chance to celebrate Meyer lemon season! If you’ve never blended a whole Meyer lemon before, skin and all, this fabulous tart gives you reason to do it. Along with a perfectly tangy tart, this recipe gives you a fantastic sweet pastry crust recipe to use for all your baking. Get the recipe

February 27, 2024

Usually, when we develop recipes to share with you, we create them or get them from experts, test them for perfection, adjust them in-house (i.e., at my house) as needed, and then have a pro photographer photograph them with perfect lighting and lots of nice props (also at my house).

But my real-life cooking is different, especially at breakfast time. No nice lighting, no eye-catching backdrop — my kitchen is functional, not fancy — I make quick, yummy meals for my daughter before she heads off to school that are easy enough that no recipe is needed. Yet they taste delicious and deliver solid morning energy, so I’m sharing them with you — iPhone photos and all — because everybody needs easy, no-recipe-needed breakfast ideas every now and then, not to mention a reminder that food doesn’t need to be photo-ready for it to be fantastic.

Gluten-Free Breakfast Burrito

For this fast breakfast, I smear salted butter in a pan over medium heat, add a tortilla and top with grated cheese. While the cheese melts, I whisk together in a bowl two eggs with salt, pepper, and a splash of water, then cook them in a small buttered pan until barely wet — with or without onion or shallot. Then I scrape the eggs onto the tortilla with cheese and fold up the edges of the tortilla. Fridge finds become garnish. In this case, some avocado and salsa. Easy yum!

As a side, it’s been exciting to find the gluten-free wheat-flour-like tortillas on store shelves. I use Tortilla Factory brand sometimes, but they have a bit of a tang to them. Trader Joe’s gluten-free tortillas are more neutral in flavor.

See more breakfast recipes

Chia Pudding with Fresh Berries

If you have chia seeds, milk or alternative milk, vanilla, and maple syrup, you have what you need to make chia pudding. Just combine 1 cup milk and ¼ cup chia seeds in a bowl, stir in a splash of vanilla and maple syrup to taste (it doesn’t take much), let it rest for a few minutes, then stir and refrigerate for 1 to 2 hours. (Obviously, you want to make this long before you need it.) Top with berries and go! Leftovers keep covered in the fridge for days.

See other chia pudding recipes

Nut Butter Toast with Banana and Cocoa Nibs

I can never get enough of this breakfast-meets-anytime snack. I love peanut butter but any nut butter will do. Just toast some bread (this generous slice is Canyon Bakehouse’s Heritage Whole Grain), slather with nut butter, then top with banana slices, cacao nibs, and a drizzle of honey. I always hope my daughter doesn’t finish hers so I scavenge a few extra bites. And yes, when available, I do add a sliced berry on the side for flair and flavor. 

Dragonfruit Smoothie

I go through phases when I forget how much I love smoothies. Then I make one again and am back on a smoothie kick. For this drink, I combine a banana with frozen berries — usually a strawberry-blueberry combo — some chunks of frozen dragonfruit, and about a half cup of water. Often, I’ll add GF protein powder or some magnesium powder. In either case, it’s antioxidant-rich perfection! And yes, we use glass straws, which I clean with a cute little straw brush. You can find those and more things we love at our Amazon store. 

February 20, 2024

At GFF, we talk a lot about “brown food.” Brown food is just what it sounds like: food that’s brown. Most of my favorite foods — and probably yours too — are brown (ahem chicken nuggets, roasts, roasted potatoes, risotto, bread, other baked goods, etc.). And there’s nothing wrong with that  … until you want to photograph it to look enticing by contemporary food-beauty standards. You see, most brown food doesn’t photograph well. It needs color contrast to look its best. This is why many recipes call for a finishing tablespoon of chopped parsley, chives, pomegranate seeds, etcetera. Though the embellishments may add a bit of flavor, it’s a desired pop of color that often inspires recipe writers to add colorful garnishes to the ingredients list. After all, when looking at a recipe image and deciding what to make, you taste with your eyes, so we recipe developers try to make lookers. 

I have never been a fan of adding ingredients — and consequently expense — simply to make a dish ready for its close-up. So, today I’m celebrating some of my favorite unabashedly brown foods. Trust me when I say they deserve a place at your table. And FYI, the red sauce on my favorite meatloaf is definitely more than for show!

Chicken Chasseur with Polenta (Tomato-Wine Chicken Stew with Polenta)

Yes, you can skip the finishing sprinkle of parsley when making this cozy French-inspired stew. With or without it, it’s comfort food at its best, and it comes together in about a half hour. Serve the saucy chicken over polenta, as we do in the recipe, or spoon it over mashed potatoes or rice. Get the recipe

Orzo and Bean Soup with Pequin Chile Oil

Below the finishing drizzle of spicy chile oil and the scattering of minced fennel leaves it the brownest of brown vegan soups. It’s also one of my top 15 recipes we’ve ever published. The flavor is unmatched and there are few joys greater than that of opening the fridge and finding this soup waiting to be reheated. Bonus: you can use store-bought or no chile oil at all, and if you want green without the expense, mince and sprinkle some of the leaves from the required celery. Get the recipe 

Pan-Roasted Salmon with Gluten-Free Breadcrumbs and Snap Peas

Okay, so technically, this dish is pinkish and green, but somehow, together, it takes on a brownish character that belies its awesomeness, even with the pop of lemon yellow. With herby breadcrumb crunch and plenty of flavor from the salmon and snap peas, this gorgeous, nourishing, quick-prep dinner is one I turn to for weeknights and hosting guests. Get the recipe

Wine-Braised Lentils with Smoked Sausage and Spinach

I suppose we could eliminate the brown factor here by using black (Beluga) lentils. But why bother? Flavored with wine and broth and dotted with sausage and vegetables, it’s delicious and easily made in a single skillet! Get the recipe

Meatloaf with Spicy-Sweet Tomato Glaze

I cannot tell you how many times I’ve made this meatloaf recipe. But I can say that the hearty slab of goodness is that much better with its sweet-‘n’-hot-mustard-spicy glaze! Get the recipe

February 13, 2024

Break out the apron and measuring cups. With Valentine’s Day tomorrow and winter weather keeping us indoors, it’s prime baking time! As you’ll see from today’s batch of recipes, I’m on a chocolate chip cookie kick. But for variation, I’m also sharing yummy butter cookies plus an opportunity to get $5 off any Against the Grain product, because great GF pizza and baguettes are happiness-makers too. 

Double Chocolate Chip Peanut Butter Cookies

More is more with this cookie that mixes the nutty goodness of peanut butter with cocoa powder and chocolate chips. Get the recipe

Vegan Salted Tahini Chocolate Chip Oatmeal Cookies

Plant-based, sweet ‘n’ salty, chewy, and gorgeous, these are seriously delicious cookies. Get the recipe 

The Best Chocolate Chip Cookies Ever, Period.

We started GFF Magazine 10 years ago with this recipe for delicious, somewhat cakey chocolate chip cookies. Today it’s still special, partially due to a few included ingredients. Check it out, even if only to add the secret ingredients to your personal fave chocolate chip recipe! Get the recipe

Butter Cookies

These yummy classics are great on their own, but you can also ice them for last-minute Valentine’s Day love. Get the recipe

February 6, 2024

Valentine’s Day is our annual reminder to share thoughts and actions love, to delight someone, or many people, with heartfelt gestures. As commercial as it is, I relish the opportunity. After all, who doesn’t want or need more love in their life? 

Cooking for people has always been my love language. For me, spending meditative time in the kitchen, slicing and chopping, stirring and cooking, tasting and adjusting, and then plating and presenting a meal or a treat is an unparalleled expression of care and nurturing. It’s my way of saying I love you.

In case you’d like your expressions of love to include food and need some ideas, I’m sharing some wonderful recipes you can make and delicious treats you can buy and send. And hey—self love counts too, for Valentine’s Day and everyday. Don’t be afraid to treat yourself. You, of all people, deserve your love the most. 

The Girl and the Fig Ricotta Pancakes

Yes, there are a gazillion GF pancake recipes. But this one is beyond the beyond. I discovered it while dining in California’s Sonoma Wine Country a few years back. It calls for Pamela’s baking and pancake mix (which I always have on hand anyway), but the secret is adding butter and ricotta cheese to the batter and adding butter to the pan, which results in wildly fluffy cakes with delightfully crisp edges. If you decided to include the accompanying (ridiculously good) orange whipped mascarpone and apple butter, make it and drain the ricotta cheese the night before, store them both in the fridge, and you can create an epic Lovers’ Breakfast in mere minutes. Get the recipe

Citrus Salad with Pistachio Dukkah and Mint

Yes, she’s a looker. But the real seduction of this simply elegant fruit salad is the unexpected flavor and texture of the topping (crunchy spice mix, pistachios, and pomegranate seeds). With juicy, vibrant citrus fruits, the combo stars on its own as a light breakfast with a cup of coffee or tea. But if you want to go full-on food love fest, it pairs well with the aforementioned pancakes. Get the recipe

Chickpea Flour Flatbread with Arugula, Red Onion, Goat Cheese, and Olives

Love on a plate, this gluten free chickpea flour flatbread can be paired with tumblers of rosé and someone sweet for a perfect appetizer or light meal. Get the recipe

Plant-Based Gratin with Beet and Fennel and Mint-Coconut Cream Sauce

When I first tried this vegan gratin, I thought it was a side, but when I couldn’t stop eating and devoured my half of the dish, I concluded it’s an entree—and a fabulous one at that. Plus, it’s sooooo pretty. Get the recipe

Raspberry Chocolate Cheesecake

This creamy, tangy cheesecake is made in a loaf pan, so it’s the perfect size for an intimate gathering, with leftovers you’ll be glad you have. Besides, you’ll learn how to make a fantastic GF chocolate crust, classic cheesecake filling, and tart sour cream topping combined with bright swirls or raspberry chia jam. Hello lover! Get the recipe

White Chocolate Bark

The beauty of white chocolate bark, besides the fact that it’s so yummy, is you can make it in minutes and garnish it with whatever you want. This recipe includes pistachio, rose petals, ground dried raspberry, and the occasional macaron (buy or make your own), but you can top yours with essentially anything you like. Get the recipe

Gluten-Free Raspberry Macarons with Rose Buttercream

These are fantastic gifts for a special someone (including you) and they’re easier to make than you think! Don’t have the raspberry or rose? They still work and are totally awesome! Get the recipe

Chocolate Cherry Cakes

The cute factor reigns with these pretty little cakes that also happen to be crazy delicious. Get the recipe

January 30, 2024

I’m a fair-weather football fan. I love watching games during the championship season when the stakes are high and the tailgate and viewing parties are extra enthusiastic. This is certainly the case this year since my hometown team is in the big game. Regardless, I love the revelry even more when there’s great GF food to eat, so I’m sharing recipes that’ll help make the day a winner no matter which team takes the trophy. Bonus: these dishes can be made ahead of time so you won’t have to miss the commentary-worthy commercials or halftime show.

Smoked Chicken Baby Bell Bites with Chipotle Mayonnaise

How cute are these? More importantly, how delicious! Just slice, stuff, and broil colorful baby bells, then watch them disappear! Easy to make with just a few affordable ingredients and easy to keep backups ready for quick cooking in the broiler, they’re topped with luscious two-ingredient chipotle mayonnaise. Don’t skip it; it gives the bites a creamy, cool finish. Get the recipe

Smoky Manchego Popcorn

Elevate everyday popcorn with a simple finishing sprinkle of spices and grated cheese! Get the recipe

Party Hummus with Herbed Olive Oil and Tomatoes

The great thing about this party hummus — aside from its awesome flavor and crunchy-creamy texture — is that you can make all of it from scratch or go half-homemade, with excellent results. Plus, it’s loaded with protein and vegetables and herbs make the hummus experience even more exciting. Get the recipe

Italian-Inspired Nachos

Though it’s easy to fall back on nachos classics, a little variation goes a long way in exciting finger foods. This version leans Italian with sweet Italian sausage, pickled vegetables, and tomatoes. But you can add anything you wish! For better game-day fun, brown the sausage ahead of time and make batches of nachos as needed. Get the recipe

Vegan Gluten-Free Chili

Cozy, comforting, and nourishing vegan chili? Heck yes! This recipe can be made a day ahead for easy entertaining. Dried beans will need to soak for at least 6 hours, but you can substitute rinsed canned beans if time is of the essence. Serve alongside your favorite toppings for a festive build-your-own experience! Get the recipe

Salted Chocolate Coconut-Flour Blondies

These blocks of chewy-crunchy-chocolatey goodness go quickly, so make more than you think you’ll need; extras make perfect afternoon pick-me-ups. Get the recipe

January 22, 2024

This winter weather has me in all-day nosh mode. You know the kind … when you’re always wanting something yummy to snack on. I’ve got a cupboard filled with tasty GF crackers and other snacks. But I’m always more excited when I open the fridge and find wholesome, freshly made foods waiting for me. That’s why when I have a little down time, I make recipes like the following. Try them to hook yourself up when you head to the fridge looking for a comforting nosh. 

Farinita

So easy, so wholesome, and so totally customizable, this savory chickpea pancake recipe can be altered in infinite ways. Here it’s flavored with a few herbs and some caramelized onions (ultra yum!), but you could just as easily add spices and top with roasted vegetables before cooking or salad, smoked salmon, or both afterward. Once you get the hang of the base recipe, you’ll know how to satisfy hunger with little more than chickpea flour, water, salt, and olive oil! Get the recipe

Daikon Radish Kimchi

Crunchy, spicy, and fun to snack on, this dish is easy to make and to love. Make more than you think you’ll need and you’ll be so excited next time you mindlessly open the fridge looking for satisfaction. Get the recipe

Chickpea Tabouleh Salad

If you’ve got a can of chickpeas, some spices in the cupboard, and a bit of lemon, onion, and garlic, you have the essentials for this fast, delicious dish. Add greens and cheese, if you have some, and you’re instantly gourmet! Get the recipe

Vanilla Chia Pudding

I make this a lot this time of year. It’s great on its own but even better with berries on top. Sometimes, I’ll even mix in some unsweetened cocoa powder for a wholesome chocolate treat! Get the recipe

January 16, 2024

It’s cold out and dark out there! This hibernation weather makes me want to get into pajamas right when the sun goes down — and make yummy soups to keep me feeling warm, comforted and full. I don’t have much in the way of PJs advice, except onesies are THE BEST! But I do have fantastic soup recipes. Break out your soup pot and scroll on for inspiration. 

Winter Minestrone with Parsley Pesto

Fresh veggies and GF noodles merge to present a delicious wholesome meal that can keep in the fridge for the week. With its perky, palate-cleaning character, the accompanying parsley pesto is worth making, but you can certainly sub store-bought pesto with grand results! Get the recipe

Moroccan Lamb and Pumpkin Stew

Brothy, rich, meaty, and vegetable-y with chunks of creamy pumpkin and carrot, this stew is edible comfort. Get the recipe

West African Peanut Soup

If you’ve never tried peanut soup, that needs to change immediately! It’s sooooo good! Try this luscious soup dotted with chicken, sweet potato, and collard greens and you’ll instantly become a fan. Get the recipe

Italian Wedding Soup

Brothy, vegetable-heavy, and chicken meatballs — what’s not to like? Get the recipe

Mexican Hot Chocolate with Bourbon Whipped Cream

Here’s the perfect happy ending to a deliciously cozy winter meal. It is worth using Mexican chocolate disks for this recipe to add the complexity of its warm spices. Make it with or without the bourbon whipped cream for an amazing cup of cocoa! Get the recipe

January 8, 2024

Happy Everything!

I hope 2024 is treating you right so far. Most of us, ahem me, kick off a new year with somewhat cleaner eating. If that’s you, too, or if you appreciate plant-forward recipes and want to add some to your dinner table, take a look at the dishes below. They’re fantastic and easy to make. I also like them because you can stick extras in the fridge and nosh on them all week — a huge plus when you’re trying to snack healthier, too. 

Masala Lentils with Roasted Baby Beets

Perfect for busy days and nights, this vinegar-kissed lentils dish comes together quickly with just a handful of ingredients. Make extra because once cooked, this nutritious dish will keep well in the fridge for up to a week — perfect for delicious snacking and lunches whenever you crave them. Get the recipe

Roasted Carrot and Fennel Soup with Chili Oil

This bright and soulful soup is so pretty and mood-lifting, making it just the thing for a cozy dinner on a gray day. Curry paste and coconut milk lend a Thai vibe and extra depth to this simple vegan soup. Get the recipe

Black Bean Sopes with Roasted Pepper Salsa

A sope is like a mini Mexican pizza made with a corn-based dough and yummy toppings. It’s also a delicious option for a quick and healthy vegan meal. Here, we top the thick cornmeal disk with black beans, roasted peppers, and avocado, but you can use whatever toppings you like — including cheese and mushrooms! Get the recipe

Vegetable Fried Rice

This vegan fried rice recipe has delicate, elegant flavor and fun texture from additions like edamame beans. With lots of greens, very little oil, and no egg, it’s much lighter than everyday fried rice, but still totally craveworthy.  Get the recipe

December 29, 2023

Can you believe we’re in the holiday homestretch? I’m still putting away dishes from Christmas dinner, which was my traditional Thanksgiving feast because I love it so much. (Afterward, I hoarded almost all the remaining gravy and happily devoured it in bed with leftover stuffing and mashed potatoes; I just know if I bottled and sold it, I’d be a gazillionaire. But that’s another story.) 

Soon we will get into the homey, comfort cooking of winter. But right now is your chance to finish strong with elegant, easy New Year’s Eve nibbles.

Prep them in advance and set them out on a table with drinks and cocktail napkins, then relax and enjoy the night as much as your guests. 

Wishing you a Fantastic 2024!

Buckwheat Blini Recipe Plus 3 Topping Combos

Classic and fancy, yet as easy to make as pancakes, these pretty hors d’oeuvres can be topped with all kinds of yummy things. The batter needs to sit for 90 minutes, so plan ahead. Use our topping suggestions or create your own. The possibilities are endless! Get the recipe

Beautiful Beet Hummus

Serve this vibrant, festive vegan dip with gluten-free crackers, sliced cucumbers, or Belgian endive leaves. Don’t skip the chopped pistachios; they add wonderful texture and color contrast. Get the recipe

Mini Zucchini-Chive Fritters with Smoked Salmon and Sour Cream

Who doesn’t love bite-size fritters? Top with smoked salmon or just a dollop of sour cream and make waaaay more than you think you’ll need. Get the recipe

Maple-Spiced Pear Chips 

How pretty are these crispy pear thins? A mandoline comes in handy here (be careful!), but you can always use a sharp knife to slice the pears extra thin. Serve the pear chips alongside a soft cheese with a drizzle of honey and a smattering of toasted nuts and you have a very special appetizer. Get the recipe

Cream Puffs with Vanilla Pastry Cream and Chocolate Ganache

I shared this recipe recently, but it’s worth sharing again, just in time for New Year’s Eve celebrations! The recipe walks you through each step to create perfect gluten-free puffs filled with custardy vanilla cream and rich ganache. You won’t believe how easy they are to make. Get the recipe

December 15, 2023

Woo-hoo! We just announced the 116 winners of this year’s Great 14-Day Giveaway!

To see if you’re a winner, go to our giveaway page and look for your partially encrypted email address. If you see your address, check your inbox for an email from me with instructions on how to claim your prize. To qualify, please respond within 48 hours. 

If you didn’t win, you can still score! All the discount codes listed on the giveaway page (and below) are still active — use them for yourself or for gifting — and below are exceptional recipes for you holiday entertaining. 

Thanks so much for entering and look forward to more giveaway fun in 2024!

Buche de Noel

December 13, 2023

Hello From Chilly San Francisco!

It’s time to talk Christmas. I’ve always loved Christmas dinners. When I was growing up, we went to my mom’s best friend’s house. She had a huge family, so there were dinner tables in a few different rooms, and the feast was usually a few types of salads and pastas, which didn’t really matter to me because I always mistakenly filled up on the bowls of nuts while playing pre-dinner games. 

Aside from the company and being taken in as extended family (growing up, it was just mom and me), the coolest thing about this dinner was the family history: my mom’s friend is the daughter of the man who invented Rudolph the Red-Nosed Reindeer! He actually invented an American icon! 

This was a marvel to me, especially as a writer. As I was told, he was hired by Montgomery Ward in 1939 to write a story for parents to read for their kids while they waited in line to get their photo taken with Santa. If you’ve got some years on you, you know how long that wait was! After years of handing out millions of copies of the free book, Montgomery Ward discontinued the effort and returned the publishing rights to my friend’s dad — Robert L. May. Then came the movie, the song, and the forever American love affair with the shiny-nosed outcast. 

All of these good childhood feelings and memories are wrapped into my holiday dinners now, including the idea that you can serve whatever you want, be it pasta and salad, a more traditional feast, or even pizza and soda. And that if you’re feeling like you don’t belong or a little glum — which is so common during this high-expectations season — Rudolph is here to remind you that you can still shine in your own unique way. 

I’m sharing a variety of tasty sides this week in case you’d like to add some fresh flavors to your holiday table.  

Also, LAST CHANCE to enter to win one of the 116 prizes in our Great 14-Day Giveaway: It ends on midnight on December 14, 2023, so enter now!

And hey, if you’re still looking for gifts, check out our favorite cookbooks and kitchen essentials — the latter are perfect stocking stuffers. 

Spinach Soufflé 

Light and fluffy, yet comforting and satisfying, this soufflé works well as a side dish on a buffet table or as a leftovers lunch alongside a simple green salad. Get the recipe

Flaky Caramelized Onion and Fennel Biscuits

Every buffet or sit-down holiday meal needs a great roll on the menu, and here’s a delicious one with a twist. The buttery, flaky biscuits are flavored with caramelized onions and toasted fennel seed so they can stand up to all of the other dishes at the table. Make them ahead and reheat right before serving. Get the recipe

Bourbon-Glazed Brussels Sprouts with Pecans and Bacon

Boozy brussels! Well, kind of. The alcohol gets cooked out during preparation. But this dish packs all the joys of holiday eating: bacon … because bacon! … bourbon, which adds to the special sweet, salty, savory flavor, and a nice crunch from roasted pecans. Get the recipe

Roasted Carrots and Hummus

A perfect make-ahead appetizer or side, rustic roasted carrots are pretty to look at, while their caramelized flavor makes them a great companion for savory hummus. Make a big platter of them and watch them disappear. Get the recipe

Porcini Mushroom Risotto

For the vegans at the table — and risotto or mushroom lovers everywhere — this earthy, richly flavored risotto. Deceptively easy to make – it requires about 20 minutes of attention while stirring at the stove – it can be a side dish for the meat lovers and a main course for your plant-based people.  Get the recipe

December 8, 2023

Woo-hoo! We’re halfway through our annual 14-day giveaway, AND you still have time to enter and use the exclusive discount codes for your holiday shopping and entertaining!

Scroll to see this week’s amazing featured brands, prizes, and discounts, then enter to winbefore midnight PST on December 14, 2023. 

If you missed last week’s featured brands and prizes (which you can still enter to win), check them out on our giveaway page. 

And if you’ve already entered and used the discount codes of interest, there’s always room for baking gluten-free cream puffs (also below)! If you’re ambitious, you can even use the puffs to make a gluten-free croquembouche, which would be the ultimate Christmas or New Year’s Eve dessert.

Whatever the case, I hope the holidays are treating you right.

Happy second day of Hanukkah if you celebrate, and happy reading and eating,

Cream Puffs with Vanilla Pastry Cream and Chocolate Ganache

You need this recipe! The recipe for the cream puffs themselves can be used any number of ways: stripe the dough into hot-dog-shape strips and bake and you’ve got the base of a chocolate eclair. Add some grated gruyere cheese and parmesan to the dough, pipe it as you would for the cream puffs, and bake and you have a fantastic appetizer best served fresh from the oven. Or do as we do here: halve the cream puffs and fill them with vanilla cream (or ice cream) and drizzle with chocolate sauce. It’s a perfect dessert. Get the recipe 

December 5, 2023

Happy Holidays! 

I hope yours are off to a good start. We’re feeling Santa’s-elf-like here with our Great 14-Day Giveaway in full swing! There are 116 wonderful prizes, so enter if you haven’t already!

Also, feel free to use special discount codes our partners shared with us as you do your holiday food and gift shopping. I’ve listed them below for easy access. 

Now, about cooking! I thought you might enjoy some elegant entertaining ideas, so read on for a roundup of yummy things ranging from cocktails to appetizers to the season’s must-make dessert. More to come! 

Discount Codes:
Save and send yourself or someone worthy some gluten-free deliciousness from some of our very favorite brands: 

Bread SRSLY: My favorite sourdough — it’s truly spectacular and has affordable shipping!
Use code GFFMAG5  to get 15% OFF your first order. (Order by December 10 for delivery before Christmas.)

Holland Bowl Mill: Gorgeous, gift-worthy handcrafted wooden bowls and boards!
Use code “gluten” at checkout through December 12, 2023, for 10% OFF plus free shipping on purchases of $100 or more. Bonus: spend $150+ and use code “santa” to get a free 9-inch Beech Bowl (bowl will populate into cart).

Whoa Dough: Supertasty bakeable vegan cookie dough and cookie dough bars!
Use code GFFMAG to get 20% OFF on everything except ready-to-bake dough through December 31, 2023.

Ethel’s Baking Co.: Irresistible dessert bars in an incredible array of flavors!
Use code gff23 for 20% OFF your entire order (one-time use).

Charlie’s Table: Fresh, fabulous GF pasta in all your favorite classic Italian cuts!
Use coupon code GFF23 for 50% OFF orders through Jan. 15, 2024.

Canyon Bakehouse: Incredible sliced breads, buns, and rolls! 
Use code GFFCBH30 for 30% OFF orders until December 20, 2023.

Délice Glacé: Beautiful edible meringue gifts to give or get!
Use code LOVEGFF for 15% OFF everything.

Jovial: My favorite dried pasta!
Use code GFF15 for 15% OFF. Cannot be combined with other offers or previously discounted items. Valid through March 1, 2024.

Wow Baking Company: Fantastic soft-baked cookies and brownies plus yummy gift boxes!
Use code GFF Holiday15 at checkout for 15% OFF your order until January 31, 2024.

Favalicious Snacks by Nuttee Bean: Crunchy, whole-roasted fava beans in awesome flavors. 
Use code favalicious for 25% OFF your order through February 29, 2024.

MYBREAD: Wonderful breads (Pita! Baguette! More! and Pretzel Bites!)
Use code GFF20 for 20% OFF  and free shipping on orders over $60 until December 31, 2023.

ZĒGO Foods: The purest oats, muesli, plant-based protein powder and more!
Use code GFFMAG2023 for 20% OFF your order.

GF/DF Buche de Noel

You know how sometimes friends hand you the very best recipes? This is one of those; shared with me by my neighbor Colleen, the owner of wonderful allergen-free ZĒGO Foods. Her daughter created it as a teenager, and it rivals the best of them. Plus it’s GF and DF! Get the recipe

Pomegranate-Rose Sparkler

This is such a pretty, festive sipper, and it’s affordable too if you use cava (Spain’s sparkling wine) or other affordable bubbles. Get the recipe

Winter Vegetable Velouté

Never mind the optional caviar and gold. The real treasure here is this soup itself. Creamy from cauliflower and elegantly flavored, it’s so delicious I make a big batch, refrigerate it, and eat it for days — perfect for quick, light, comforting meals this season, but also excellent for company! Get the recipe

Smoked Trout with Radishes

This creamy dip is easy to prepare and fantastic as an appetizer, especially served with radish halves or celery. But you could also put a small spoonful in a bit of a Belgian endive. Get the recipe

Caramelized Pears with Pomegranate, Almonds, and Sabayon

Oh this recipe! It’s so special, beautiful, festive, and fun. The combo of soft, caramelized pears with creamy-custardy sauce, and crunchy toppings seriously can’t be beat. I’ll definitely be making this and the above yule log for my holiday feast! Get the recipe

December 1, 2023

Hello and Happy Holidays!

If you’ve been part of the GFF family for a while, you already what’s in store for December; it’s our super-awesome annual Great 14-Day Giveaway, and it starts TODAY! 

I love this tradition. It’s when we partner with my favorite brands to give you many ways to win GF deliciousness. 

And this year, we are giving away a whopping 116 prizes!

As always, we only partner with companies I personally love, whose products I buy and eat or otherwise enjoy and wholeheartedly endorse. This way, every prize is amazing and you can learn about brands you truly should know about so you can live the tastiest GF life. 

So, I proudly present you with the brands and prizes for week 1. Scroll to see them and score discount codes for your holidays and beyond, too! 

You can ENTER NOW, RIGHT HERE, through December 14, 2023, for a chance to win any of the awesome prizes below and more. Open next week’s email to see more prizes and more brands to love. 

November 28, 2023

Forget your old latke recipe — or at least add one critical step to it. My James Beard Award-winning friend Craig Stoll of San Francisco’s Delfina restaurant shared with me the ultimate potato pancake hack, and I’m wildly excited to share it with you!

Here’s why: first, it simplifies the process — no grating and zero squeezing out excess water from the potatoes. Second: it eliminates the potential for oxidation and partially-raw centers, inspires less spatter in the pan, and delivers WAY creamier-crispier, totally next-level results every single time!

Ready to learn the ultimate hack? Here it is: put your russet potatoes in a pot of cold water, bring the water to a boil, then immediately drain the potatoes and refrigerate them until cold, ideally overnight but for at least 6 to 8 hours.

That’s it! Grate the potatoes unpeeled, follow any potato pancake recipe, and be amazed. 

I can’t tell you just how much of a difference this one step will make in your latkes. Please trust me and try it. You’ll never make potato pancakes the old way again. 

There are lots of other ways to up your potato latke game, and we cover them all here. They, too, work no matter what recipe you use. 

Scroll on for some luscious latke recipes and MARK YOUR CALENDAR — we kick off our annual Great 14-Day Giveaway on December 1, and this year we have 116 fantastic GF prizes (!) valuing a combined total of more than $5,500! Watch your inbox for reminders.

Latkes with Horseradish Cashew Cream and Caviar

For gluten-free latkes with fancy dairy-free fixings, look here. It includes a recipe for horseradish cream. Adding caviar makes them instantly elegant, of course, but they’re still epic with  applesauce and dairy-free or regular sour cream. Get the recipe

Curry-Carrot Latkes with Mango Chutney and Yogurt

Now for something totally untraditional: pretty, warmly spiced and slightly sweet latkes with crowning chutney-yogurt combo. When you add shredded carrot to the potato, it’s a whole different experience! If you try this recipe, use the potato-boiling trick from above. Get the recipe

Herb Latkes with Smoked Salmon and Sour Cream

A variety of bright, vibrant herbs give latkes perky flavor with this recipe. Pair them with smoked salmon and sour cream or just a fork and perhaps a friend. Get the recipe

Beet Latkes with Green Apple and Fennel Relish

You won’t get the crispness of a pure potato latke with these beauties, but shredded beets add visual drama and subtle flavor to traditional latkes, while the refreshing bright-green relish creates a totally fresh flavor profile. Get the recipe

November 20, 2023

Why is it that the busier I get, the more I feel like baking? I suspect it’s because cooking is a moving meditation — with the bonus of a destination that’s as joyful as the journey.

At this time of year, baking offers an additional benefit: delicious grab-and-go foods at the ready for busy schedules and houseguests. I’ll share all the cookie recipes you need in the next newsletter. Today is all about breakfast pastries that hit the spot any time of day. 

If you haven’t been to our website lately, definitely check it out. We’ve got lots of new recipes and also a list of some of my favorite kitchen essentials for optimal form and function; they’re incredibly affordable and make great holiday gifts too. 

Banana Bread with Pecans

Everyone should have a reliably delicious banana bread recipe ready to go, and I can honestly say mine is it!  The results are amazing regardless of the brand of gluten-free all-purpose flour you use. Get the recipe

Pear-Cardamom Quick Bread

This dense, lightly sweet quick bread has a hint of warm, exotic spice. For extra fanciness, top with a dollop of cranberry coulis (recipe included) or whipped cream. Get the recipe

Outrageously Delicious Gluten-Free, Dairy-Free Banana Berry Muffins

From the former Bacano Bakery of Berkeley, CA, this tried and true recipe is incredibly moist, tasty, and totally adaptable. Try it exactly as written, use any kind of berries, or sub chocolate chips nuts or both for the berries. The muffins freeze well, too! Get the recipe

Perfect Gluten-Free Cinnamon Rolls

Looking to start a new holiday culinary tradition? These cinnamon rolls are a must-try! Although the recipe takes a bit of time and finesse, we walk you through every step. The rolls can be prepared up to the point of baking the night before — then, just bake and frost in the morning. The kitchen will smell ahhhh-mazing! Get the recipe

Seasonal Specialties:

November 14, 2023

We’re officially in the Thanksgiving stretch! Do you know what you’re serving for dessert? I’ll admit that I’m delighted that it’s easier than ever to find frozen GF crusts in supermarkets (Let’s hear it for small miracles!). But even then, there’s still filling to consider. 

With a deep desire to help you finish strong with the annual feast, I share a few of my favorite seasonal desserts, including a pumpkin pie with a homemade GF crust that is truly worth making and a superior pumpkin-pie filling to go with it. I can never resist sharing the exceptional, gorgeous apple tart here too. It’s top-notch no matter your dietary preferences, looks mighty impressive, and is easy enough that you can give it to any kids in your life to make as a fun contribution to a memorable meal. 

Apple Chestnut Tart with Salty Caramel

This is the must-make I was talking about. Gorgeous and easy, it’s got an incredible crust that calls for chestnut flour — but you can sub other flours — and you can make, skip, or buy caramel to drizzle. I make this dessert all season and bring it to parties, always to rave reviews! Get the recipe

Pumpkin Clafoutis with Pears

Clafoutis — pronounced klä fütē/ — is a tart made with a filling that lands somewhere between cake and custard. Dense but light, creamy but not too intense, this version, which includes pumpkin, is an elegant alternative to traditional pumpkin desserts. Plus the pears add flavor and visual flair. Get the hang of clafoutis and you can make them anytime in any flavor combo you wish! Get the recipe

Kabocha Hazelnut Tart

Yup, this looks awfully pumpkin pie-like. That’s because it is, only it features kabocha squash rather than pumpkin and has a delicious hazelnut crust. In other words, it’s deluxe pumpkin pie! Get the recipe

Chef Jessica Koslow’s Sweet Potato Pie with Pecan Crust

Another holiday classic done right, this pie hails from the chef of L.A.’s famed Sqirl, who helps you bring sumptuous, traditional Southern flavors to your table. Get the recipe

Pumpkin Pie

A silky texture, classic flavor, and ways to veganize this pie make it extra special. Plus the homemade crust! Everyone needs a recipe for the ultimate flaky-crispy pie crust, especially one that can accommodate gluten-free, dairy-free, and vegan palates. This is the one. Get the recipe

Seasonal Specialties:

November 9, 2023

How are we almost at Thanksgiving again? 

If you have been getting this newsletter for a while, you know I’m serious about my Thompson Turkey tradition. But it’s not because of the turkey itself. It’s for the incomparable stuffing and rich, glossy, tangy dark-chocolate-colored gravy that comes with it. It’s the only meal I look forward to all year round.

I’m less committed to specific side dishes, which is great because it allows for surprise and variation each year, whether made by me or brought by a guest. In case you’re looking for tasty, crowd-pleasing sides, I’m delighted to share the following dishes. 

Also, if you want help transforming classic gluten- or dairy-laden recipes to gluten-free, dairy-free, or both, check out our holiday helpers article. 

And don’t worry. I’ll be back soon with exceptional desserts. 

Roasted Carrots and Parsnips with Pomegranate Vinaigrette

With just a few common ingredients and minimal effort, you can add GF (and vegan!) glamour and flavor to your dinner table. Get the recipe

Twice-Baked Japanese Sweet Potatoes with Miso

Of the hundreds of recipes we’ve developed, this one’s in my greatest hits category because it requires only six ingredients, takes just a little more effort than baking a potato, and delivers irresistible sweet-n-savory flavor. Get the recipe

Brussels Sprouts and Leeks Cacio e Pepe

If you love the taste of cacio e pepe — cheese and pepper in Italian and also a favorite Roman-style pasta sauce — this buttery-creamy-yummy casserole will be your new favorite brussels sprouts dish. It calls for just seven common ingredients, too! Get the recipe

Yukon Gold, Sweet Potato, and Caramelized Fennel Gratin

If you can’t decide whether to serve regular potatoes or sweet potatoes, do both! This crowd-filler combines them with butter, cream, fennel and spices, all topped with crunchy gluten-free breadcrumbs for the win! Get the recipe

NEW ON GFF:

November 3, 2023

I hope you had a great GF Halloween. Now that entertaining season has officially begun, I plan to feed you lots of festive, crowd-pleasing recipes, starting with salads. 

Salads are the unsung heroes of the dinner table. Along with being easy to make, they act as a respite from heavier dishes — even when they have a creamy dressing. But most importantly, they can easily and affordably surprise and delight — especially if you have the right recipes. 

So skip the bottle dressing and try any of the following salads for your upcoming events or anytime enjoyment. With fantastic and varied textures and flavors, they’re edible proof that there are few things more delicious, satisfying, and beautiful than a great salad. 

Also, if you’re in a serious hurry, try my current regular weeknight salad: In a salad bowl, mix together 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon Dijon mustard. Add some whole little gem lettuce leaves or chopped romaine, toss to coat, and serve, perhaps with a sprinkle of flaky salt and freshly ground pepper to taste. So simply yum!

Herbed Panzanella Salad with Roasted Squash and Beets

I love this hearty salad. With hunky GF croutons and roasted squash, It can be a meal in itself. But it’s also an inviting side that gives vegetarians and veggie lovers something substantial to enjoy. Get the recipe

Market Salad with Bagna Cauda Dressing and Parmesan Crisps

This is essentially a Caesar salad — and a good-looking one at that! The star is the dressing. Pair it with chicories if you want it to stay crisp longer on the table. Or go with other fresh lettuces. Either way, it’s delicious and it’s also low-carb, for those following a carb-restricted diet.  Get the recipe

Butter Lettuce Salad with Pears, Buttermilk Blue Cheese Dressing, and Candied Walnuts

Sure you could speed up the process and make a tasty salad by using store-bought gluten-free blue cheese dressing and candied nuts. But making them yourself promises more fabulous results. Regardless, this is a special-occasion salad that is easy enough to make any time. Get the recipe

Roasted Root Vegetable Salad with Yogurt and Hazelnuts 

Heavens, this salad! It’s so pretty, so seasonal, and so perfect for any big holiday meal. With just a handful of ingredients and two steps to make it, it’s also a great side dish to reach for when you don’t want to add more complication to your menu. Get the Recipe

October 26, 2023

Spring may be the season of renewal but fall is when I’m newly invigorated in the kitchen. The shorter, cooler days inspire my desire to nest, cook new things, and revisit old favorites, especially those featuring winter squash! I love how this season’s flavorful gourds add heartiness, warmth, and texture to recipes while staying vegetable-forward. I welcome you to join me in cozying up to these dishes by exploring any or all of the recipes you’ll find here.  

Also, in case you missed our last newsletter, a reminder that since we don’t have ads on our site, we need your support to sustain our efforts. This is why the first recipe in our newsletter will always be free and available to all for a week after we send the newsletter. Recipes that follow the first one will be available to subscribers. If you have never had an account with us, you can subscribe here. If you already have an account, you must first log into your account and then go to the subscription page. 

THIS WEEK’S FREE RECIPE:
Fettuccine with Roasted Squash, Bacon, and Red Onion Gluten-Free Recipe

DO NOT pass up this recipe. Yes, it’s easy and totally satisfying. But most critically, its lusty combo of melty-caramelized red onions, char-edged butternut squash, and crisped bacon chunks tangled with GF pasta, chard, and parmesan is a mind-blower. 
 Get the recipe

Kabocha Squash Soufflé

If you haven’t had a savory soufflé, now’s the time to make one. They take minutes to prepare, look glamorous, and taste even better! Get the recipe

Kabocha Squash Curry

Is there anything cozier than curry? This satisfying version is one ingredient away from vegan. Swap  the chicken broth for vegetable broth and skip the yogurt garnish and it’s vegan friendly, too. Get the recipe

Squash Spice Cake with Chai Whipped Cream

Pumpkin isn’t the only winter squash deserving of dessert star status. This gorgeous cake uses butternut or kabocha with epic results. Get the recipe

September 28, 2023

Hello GF Friend!

I hope you and yours are well.

Things are busy at GFF HQ. Junior Editor Viva and I have been touring college campuses, and I’m feeling nostalgic.

The turn to fall always makes me feel a little wistful, but it’s especially true this year. When I walked Viva to school on her first day this year — it was a minor miracle that she let me as a high-school senior! — all the prior first days mounted in my memory. The hand-holding as she balanced along the short wall leading to her preschool entrance. The drive to middle school where we’d spot the lady with the three white dogs and make up her whole life narrative. The race to the school bus for eighth grade when I’d wave unabashedly until the bus turned the corner, hoping my enthusiasm would bolster her in the painful awkwardness of the time. This year’s procession was the very last first day. Viva joked that she expected me to walk her to her first day of college too, but it didn’t lessen the reality. This is the end of something big. 

The truth is I love change, even when it’s wistful. With the end of Viva’s high school career comes the opportunity for her to blossom in new ways, on her own terms. I know there will be new firsts for her, me, and us both. With the end of summer sun, greenery, and blooms come the beginning of cuddly sweaters, invigorating cooler climes, colorful leaves, and the joys of comfort cooking. 

In pivotal times like these, I like to stop, reflect, and honor the moment. Then, I roll up my sleeves and cook something nourishing and delicious for people I love, even if it’s just me.

If you find yourself in the mood for fall comfort, these week’s recipes are just the things. 

Here’s to a joyous, transformational season and invigorating walks through fallen leaves!

Creamy Butternut Squash Spaghetti with Fried Sage and Walnuts

Think of this spaghetti coated in silken roasted squash sauce as a hug on a plate. Blanket and Netflix optional. Get the recipe

Braised and Glazed Spare Ribs

This simple recipe takes about five minutes of prep and a couple of hours of hands-off time while the ribs slow-braise and tenderize in a low oven. Serve over mashed potatoes and feel warm and fuzzy all over. Get the recipe

French Onion Soup with Parmesan-Garlic Croutons

French onion soup’s sweet, brothy, cheesy character makes it a classic eat-by-the-fireplace sort of meal. Make more of the crispy croutons than you think you’ll need; if they don’t disappear with the soup, they’re great on salads! Get the recipe

Mirin-Glazed Salmon with Roasted Bok Choy and Shiitake Mushrooms

This delicious one-pan dinner is easy enough for weeknight cooking and elegant enough for company, and its simple Asian glaze gives the fish and vegetables beautiful caramelization and flavor. Get the recipe

August 10, 2023

Hello GF Friend!

Phew this summer is a hot one. I hope you’ve been keeping cool! This newsletter offers added inspiration with chilled and frozen treats perfect for hot days and warm evenings.

Iced Coconut Cream with Tapioca Pearls

This Burmese treat is a cross between tapioca pudding and iced coconut milk. Drizzled with sweet homemade syrup, it’s refreshing, simply sophisticated, and incredibly delicious … like a coconut-milk boba but better! Get the recipe

Vegan Strawberry Cheesecake

This dairy-free dream is as cool as ice cream, delicately sweetened, and totally wholesome. Expect a little advance prep for soaking cashews (for the crust) and freezing the pie overnight, but also know the “hands on” prep is quick and easy. Get the recipe

Chocolate Peanut-Butter Popsicles

We’ve been enjoying these creamy, peanut-butter-cup popsicles since Junior Editor Viva was eight (she turns 18 this month!). Keep a batch in your freezer and you’re ready to beat the heat any time. Get the recipe

Rooibos-Peach Pops

Rooibos tea is loaded with antioxidants and a sort of nutty flavor and is naturally caffeine-free. Here, it’s combined with juicy fresh peaches and orange juice and then frozen, for a light, refreshing, mood-boosting treat! Get the recipe