A Peek Inside the Summer 2018 Issue of GFF Magazine + Recipe Index
What’s inside our summer issue? A whole lot of deliciousness:
- Our roundup of the best chocolate chip cookies to buy!
- Incredible recipes from one of Portugal’s top chefs: think spice-rubbed ribs and peanut butter chicken, potato salad, potato skins, beet salad, and more perfect partners for the picnic table or cookout
- Fast and fabulous weeknight meals
- Wheat Thins-like crackers! How to make the flaky, buttery delicious crispy bites at home (it’s easy)!
- Delicious pizza dough, shockingly wonderful chocolate cupcakes made from quinoa, and more from Cabo’s incredible Flora Farms
- Where to find the best GF and DF frozen treats in the U.S.
- Baking with sorghum flour—what you need to know, plus mouthwatering recipes for a chocolate cherry skillet cookie, brown sugar peach upside-down cake, and berry shortcakes
- Recipes from our editor’s favorite new cookbook, The Foreign Cinema Cookbook
- Our GF guide to Toronto, one of the most GF-friendly places ever
- So much MORE!
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GFF MAGAZINE SUMMER 2018 RECIPE INDEX
Appetizers & Snacks
- Burrata with Creamy Tomato Vinaigrette, Tomatoes in Red Wine Vinaigrette, and Brioche
- Cobb Salad Wraps with Creamy Avocado Dressing
- Fried Oysters with Pickled Shallots and Smoked Bacon
- Grilled Pineapple with Spicy Salted Sugar
- Marinated Sardines
- Non-Wheat Thins
- Potato Skins with Yogurt and Guacamole
- Seared Cinnamon Tuna
- Tomato Cucumber Gazpacho
- Tropical Ceviche with Guacamole and Creamy Sweet Potato Puree
Condiments, Dressings, & Sauces
- Ajvar
- Basic Mayonnaise
- Cayenne Mayonnaise
- Creamy Sweet Potato Puree
- Creamy Tomato Vinaigrette
- Green Goddess Dressing
- Guacamole
- Mango Marmalade
- Olive and Honey Tapenade
- Pickled Shallots
- Red Wine Sherry Vinaigrette
- Red Wine Vinaigrette
- Romesco Sauce
- Tomato Sauce
Desserts & Breads
- Berry Shortcakes with Whipped Crème Fraîche
- Brown Sugar Peach Upside-Down Cake
- Coconut Chia Pudding with Mango Marmalade
- Chocolate Cherry Skillet Cookie
- Chocolate-Mint Frosting
- Chocolate Quinoa Cupcakes with Chocolate-Mint Frosting
- Gluten-Free Brioche
- Gluten-Free Pizza Crust
- Grilled Pineapple with Spicy Salted Sugar
- Pan de Elote Sweet Corn Cakes
- Sparkling Wine–Simmered Strawberries
- Vegan Strawberry Cheesecake
Drinks
- Farmarita
Main Courses
- Broccoli Avocado Quinoa Bowls
- Grilled Flank Steak with Arugula, Grapes, and Parmesan Cheese
- Grilled Peanut Butter Chicken
- Grilled Spice-Rubbed Pork Ribs with Barbecue Sauce,
- Mussels in White Wine Sauce with Grilled Garlic Bread
- Parchment-Baked Sole, Vegetables, and Sherry Vinaigrette
- Smoked Bacon and Tomato Pizza
- Turmeric Chicken and Vegetable Kabobs
Salads & Sides
- Beet Salad with Shallot-Balsamic Reduction Dressing
- Cobb Salad Wraps with Creamy Avocado Dressing
- Little Gem Salad with Radishes, Pepitas, and Green Goddess
- Potato Skins with Yogurt and Guacamole
- Roasted Bell Pepper Salad
- Yukon Gold Potato Salad
