Here it is—our one-year-anniversary issue, available in print and digital and complete with everything you need for world-class-delicious GF holidays, including:

  • The ULTIMATE GF sugar cookie and gingerbread cookie recipes (plus the coolest midcentury gingerbread house)
  • The scoop on why Food Network star Tyler Florence is GF, plus recipes to recreate his decadent holiday feast
  • 18 gorgeous appetizers for perfect party hosting
  • Spectacular roasts with NYC’s whole-animal butcher Hudson & Charles
  • Tasty sides that feed crowds
  • James Beard Award-winning Shauna Ahern’s grain-free biscuits and tips for using GF flours
  • A roundup of our favorite yellow/vanilla/white cake mixes
  • Destination: New Orleans with Jilly Lagasse (Emeril’s celiac chef daughter)
  • Easy weeknight meals
  • & more reasons to gather friends and family this holiday and beyond!

Buy the issues here: Print / digital

RECIPES

Appetizers
Buckwheat Blini with Caviar and Crème Fraîche
Buckwheat Blini with Smoked Salmon, Marinated Beets, and Horseradish Cream
Cornmeal Blini with Ham and Bitter Greens
Crab, Shaved Fennel, and Grapefruit Cups
Deviled Eggs with Anchovy
Deviled Eggs with Pancetta and Pecorino
Deviled Eggs with Pickled Shrimp and Dill
King Crab Boil with Roasted Garlic Caper Butter and Green Goddess Dip
Lamb Meatballs with Charmoula
Lamb Meatballs with Radish Tzatziki
Lamb Meatballs with Skordalia
Mortadella Pickle Picks
Prosciutto and Pickle Bites
Rustic Chicken Liver Pâté
Spanish Chorizo Pickle Picks
Toasts with Burrata, Kale, and Preserved Lemon
Toasts with Fig and Olive Tapenade
Toasts with Rustic Chicken Liver Pâté and Fried Sage
Tuna Poke and Avocado Cups with Miso Dressing
Vegetable Salad Cups with Bagna Cauda Dressing

Condiments
Carrot-Top Salsa Verde
Charmoula
Fig and Olive Tapenade
Fig Citrus Syrup
Fried Fresh Sage
Green Goddess Dip
Pickle Antipasto
Picked Shrimp
Pomegranate Syrup
Radish Tzatziki
Roasted Garlic Caper Butter
Salted Carmel Cream
Skordalia

Desserts
Brown Butter Icebox Cookies
Chocolate Peppermint Mousse Pie
Eggnog Latte Pound Cake
Hazelnut Torte with Salted Caramel
Cream and Fig Citrus Syrup
Smoky Turtle Bars
The Ultimate Gluten-Free Gingerbread Cookies

Entreés
Apple Cider–Glazed Pork Chops, Roasted Apples, and Brussels Sprouts
Chicken, Pear, and Endive Salad with Roquefort Dressing
Cod and Zucchini Stir-Fry with Black Bean Butter Sauce
Creamy Polenta with Mushrooms, Sherry Cream Sauce, and Fried Egg
Roast Beef
Roasted Leg of Lamb, 44Slow-Roasted Pork Shoulder
Smoked Rack of Pork with California Rub and Smoked Onion Gravy
Yuba Carbonara with Kimchi

Sides
Burrata Mashed Potatoes
Butternut Squash and Chard Gratin
Grain-Free Biscuits
Green Beans with Sherry Vinaigrette and Toasted Almonds
Oven-Roasted Steak Fries
Roasted Carrots and Parsnips with Pomegranate Vinaigrette
Seasoned Boiled Kale
Yorkshire Pudding

Salads & Soups
Chicken, Pear, and Endive Salad with Roquefort Dressing
Kale Salad with Roasted Apples, Walnuts, and Grape Vinaigrette
Winter Carrot Soup with Carrot-Top Salsa Verde and Cotija Cheese

Buy the issues here: Print / digital