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