What We’re Eating Now

November 29, 2022

Happy Holiday Season!

This is the fun stretch for us here at GFF. For the rest of they year, we’ll be busy sending you our very favorite gluten-free (and often dairy-free) recipes for holiday meals, treats, and gifts.

We’re also starting our annual giveaway on December 1 

, so look out next for our kick off newsletter.

But today, we’re all about latkes. Latkes, a.k.a. potato pancakes, were one of the first foods I got passionate about making. There’s just something completely irresistible about the combo of salty, onion-kissed crispy-creamy fried shredded potatoes paired with the sweetness of applesauce and the tangy lusciousness of sour cream (not to mention other exciting options, which you’ll see below).

Everyone seems to have secret tips for the best potato pancakes, where the center is cooked just right and the exterior is perfectly crisped and golden brown. Yes, it’s about the water content and the starch and the oil. But in truth, pretty much every latke is a tasty latke, so if you want to make them, don’t sweat it. Just follow one of the recipes below. If you want to master the craft, read our tips for how to up your potato latke game no matter what recipe you use. 

Latkes with Horseradish Cashew Cream and Caviar 

Here’s the only basic gluten-free, dairy-free latke recipe you’ll ever need. Make the horseradish cream and add some caviar for a fancy twist on the traditional version—or just serve them with some applesauce and sour cream. Whatever you do, make more than you think you’ll need; whenever I make a batch, they barely make it out of the frying pan before they’re gobbled up. Get the recipe

Curry-Carrot Latkes with Mango Chutney and Yogurt

If you’re looking to add a little color and zing to your latke game, try this pretty, warmly spiced version. Shredded carrots lend a sweetness to the shredded potatoes and the crowning chutney-yogurt combo is an exciting accompaniment to these beauties. Get the recipe

Herb Latkes with Smoked Salmon and Sour Cream

A variety of bright, vibrant herbs give latkes new life 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

Shredded beets add visual drama and subtle flavor to traditional latkes, while the refreshing bright-green relish creates a completely fresh flavor profile. Get the recipe

November 16, 2022

Woo-hoo! We’re heading to my favorite holiday of the year.

I suppose I love Thanksgiving for the same reasons so many people do—it’s our least commercial holiday, it focuses on gathering with people you love (and sometimes some you don’t, but who at least hopefully make for great stories later), and of course, the food! 

Even if you think you’ve got your menu squared away, I suggest you check out the following recipes. The fantastic cult turkey recipe, gluten-free sides and desserts are so good at filling hearts and tummies with gratitude, they may inspire you to add some new traditions to your feast.

The Thompson Turkey: A Thanksgiving Cult Classic

This is the time of year that I always share my family’s Thanksgiving dinner tradition, the Thompson Turkey. It’s a food lover’s feat to be sure, and includes the very best and most unique stuffing and gravy I’ve ever had. You can read all about it and get the recipe here.

Pear, Escarole, and Endive Salad with Toasted Hazelnuts and Sherry Vinaigrette 

With all of the heavier dishes on the Thanksgiving menu, it’s nice to have a refreshing fall salad to balance out the meal. This one combines bitter escarole and endive with sweet pears and crunchy hazelnuts for a deliciously light palate cleanser. Want an extra pop of color? Add pomegranate seeds! Get the recipe

Cornbread Dressing

If you’re not making the Thompson turkey and need a stuffing recommendation, consider this rich and complex version of traditional cornbread dressing. It features sausage and hard-boiled eggs, but for a vegan version, you could omit them, use veggie broth, and throw in a few extra pecans for an amazing vegan side. Get the recipe

Bourbon-Glazed Brussels Sprouts with Pecans and Bacon

Anyone who thinks they don’t like Brussels sprouts, this recipe is for you. The bourbon glaze and bacon add the perfect mix of sweet and salty to the cabbage-y roasted sprouts. Get the recipe

Braised Green Beans with Dill

I love this dish so much, sometimes I make a meal of it alone. A little onion, chicken broth, olive oil, and dill do a lot to elevate the flavors of this simply elegant side. Be sure to use fatter green beans (not haricot verts) that will withstand the braising process and retain their texture. Get the recipe

Yukon Gold, Sweet Potato, and Caramelized Fennel Gratin

Caramelized fennel adds a delicate but unobtrusive counterpoint to the weightiness of buttery, creamy sweet potatoes and Yukons. The crunchy GF topping seals the Thanksgiving-worthy deal. Get the recipe

Sweet Potato Pie

If you’re going for a traditional Thanksgiving, you must make this easy sweet-potato pie with an extraordinary teff crust. Once you master the crust, try it in other pies like apple, pecan or quiche. Get the recipe

Gluten-Free, Dairy-Free Vegan Cranberry Pear Crumble

If making a rolled crust is not your thing, try this colorful, seasonal crumble. It’s quick and easy to prepare and deliciously sweet-tart. Serve warm topped with vanilla ice cream (dairy or non-dairy). Get the recipe

Perfect GF Pumpkin Pie with Vegan Variation!

Even if you think you have the best pumpkin pie recipe, you should review this one. It is the creamiest, most delicious version—even when it’s made with vegan variations—and it comes with a crust recipe that should truly become your go-to. Get the recipe

November 9, 2022

I hope you’re well. I’m starting to think about Thanksgiving and will share lots of recipes next newsletter. At the moment, I’m preoccupied with food costs.

Are you feeling the squeeze at the checkout line and everywhere else like I am? It’s no fun! It’s also reason to cook more from mostly whole ingredients.

If you aren’t sure what I mean, go to a grocery store and buy one bag of groceries from only the store’s perimeter, where all the whole ingredients are. Then do the same shopping from the center of the store, where all the processed foods are. You’ll see the price difference is shocking! 

With the holidays approaching, we’re all likely to have other places we’d prefer to splurge, so this week I’m sharing ways to pay less to eat more and better.

My dear friend and editor Cindy Rice just wrote 5 Ways to Spend Less When Eating Gluten Free. It’s on our website and worth reading. Also, the following mostly whole-ingredients recipes are ones that kept pleasure high and costs low. 

I always like to hear from you, so if there’s anything specific you’d like me to share, please respond to this email and let me know. Otherwise, Thanksgiving next week! 

Winter Minestrone with Parsley Pesto

Hearty, warm and nourishing, this soup is like a big hug. It’s also a truly elevated minestrone. Don’t be afraid that the ingredients list is long-ish; most of it is herbs and spices or veggies. Take a little time to make it, freeze extras, and you’ll have wholesome, easy comfort all season long. Used canned beans and for an even easier, weeknight meal that the whole family will love. Get the recipe

Fettuccine with Roasted Squash, Bacon, and Red Onion

How can something so simple be so incredibly fantastic? This is the question you will ask yourself the second you bite into this full-flavored, bacon-y, buttersquash-y GF pasta dish. Bonus: this recipe showcases a method you can use again and again: use other types of GF pasta, vegetables, and cheese to customize the dish any way you like. Get the recipe

Warm Cauliflower Salad with Lemon-Honey Dressing and Fried Chickpeas

This pretty caramelized cauliflower-centric salad can easily be a main course or a side dish. With a punchy, slightly sweet dressing and crispy fried chickpeas, it’s unexpected and also pairs wonderfully with baked chicken or fish. Omit the honey and substitute maple syrup and it’s vegan. Get the recipe

October 25, 2022

Hello GF Friend!

How’s fall treating you? I was thinking about lunch today, or more specifically about making my daughter’s lunch. She’s an awesome human, but boy is she picky…and, in all cooking-related things, she’s lazy, too. And since she’s 17, she’s got a more grown-up palate.

So, each morning, I craft and pack a selection of what I hope will be irresistible things for her to eat—all in about the 45 minutes between the time I wake and wave her out the door. I’m pretty certain my love language is service, so though it sounds goofy, I take great pride in and joy in the effort. To me, it’s like sending her to school with a box of love. 

I tell you all this because we all deserve to head off for the day with a box of love, even if we have to make it for ourselves. So, I’m sharing some recipes for things I include in her lunchbox in case you need some ways to add a little deliciousness and care to your own lunch or the lunch of someone you feed.

Gluten-Free Fried Rice

There are three things I love about this fried rice. First, you can use freshly made rice (though I also used day-old). Second, it’s the perfect place to dump any combination of finely chopped and lightly sautéed vegetables. And finally, the flavor; it’s delicate, elegant even. That said, sometimes I add butter at the end, because, well everything’s better with butter! Get the recipe

Avocado Rolls

My daughter teases me because whenever I recommend a recipe to someone, I usually say, “And it’s SO EASY!” I say this because, as she points out, it IS easy for anyone who’s been cooking for a long time. But making your own sushi rolls is truly easy, even for beginners.

For starters, you need only good-quality sushi rice, water, and seasoned rice vinegar and you’ve got everything you need for awesome sushi rice. (You can make your own seasoned rice vinegar from unseasoned rice vinegar, sugar, and salt) but using store-bought is a-okay!)

Spread some on a large square of nori (dried seaweed), place some strips of avocado or another filling in the center, seal the nori edge with a little water, roll it up with a bamboo sushi mat, and slice it and you have fresh pro sushi.

I do this in the morning from start to finish in 45 minutes, 30 minutes of which is waiting for the rice to cook and cool. I also make a little extra rice so I can have a sushi lunch too!

Don’t have time to roll sushi? Pack sushi rice and fillings and some nori squares. This allows for making your own handrolls come lunchtime. Bonus: all those leftover takeout soy sauce packets (gluten free, of course!) in your junk drawer will finally be of use! 

For great flavor and textured sushi rice, buy quality sushi rice. It’s a short-grain Japanese rice; no other type will do. Make sure to rinse the uncooked rice until the water runs clear then follow the package directions for cooking. Once it’s cooked, transfer it to a bowl, pour some seasoned rice wine (available in Asian and other markets) over to taste, and gently fold to mix and cool. You want a little tang in the rice. 

Gluten-Free Chicken Sandwich with Green Goddess Dressing

This beauty is one of my all-time favorite lunches! Grill some flattened chicken pieces, make the easy dressing, and store everything in the fridge and you’ll have an amazing sandwich just minutes away. Packable, satisfying and absolutely delicious, it’s truly worth making. Get the recipe 

Crunchy Salad with Chicken, Peanuts, and Tangy Peanut Butter Dressing

I make this salad at least twice a month—and make extra dressing so I can throw lettuces, chicken, peanuts, and herbs in a bowl, add the dressing, and have an awesome instant meal. It’s the dressing that gets me: peanut-buttery with added tang and layered flavors from apple cider vinegar, powdered ginger, and a kiss of red pepper, it’s just too good. In fact, you may want to use it with chicken satays, too! Regardless, this salad is great for lunchboxes because the dressing is too thick to spill and get all over your backpack (though you can also put it in a tiny jar), and the lettuce is durable enough to linger with dressing for a bit before sogging. Get the recipe 

October 18, 2022

Please forgive the long silence. Covid caught up with me this summer and it’s taken a shockingly long time to regain my energy. I hope you’ve been faring better! 
 
During my lazy days, I got into some batch cooking so I could store or freeze leftovers and easily hand my daughter tasty homemade food without working too hard. Two greatest hits are my favorite coconut-almond granola (such a money saver, too!) and Pecan Banana Bread, which seems to work well no matter what GF flour I use. 
 
As we enter fall, it feels right to return attention to the kitchen, and to share with you delicious things to cook and eat. As the calm before the holiday cooking and entertaining storm, this time of year is when I love to make cozy, wholesome foods that satisfy the soul and leave me feeling nourished. I share some of these recipes here with the hopes that they bring you equal joy. 
 
I’ll be back in touch with more yumminess soon. Meanwhile, be well out there!

French Onion Soup

Oh, this soup. You probably already know how delicious good French onion soup is. But if you’ve never made it, you don’t know how satisfying it is to create your own and freeze leftovers for future magical meals. Get the recipe

Roasted Acorn Squash Salad with Pink Peppercorn Vinaigrette

I love a salad as a meal. But it has to be a delicious, hearty salad. This one bulks up the satisfaction with acorn squash, which is in season right now, and an exciting dressing. I hope you like it as much as I do. Get the recipe

Roasted Salmon with French Lentils and Arugula

I sometimes forget how fantastic lentils are. They’re so easy to cook and nearly impossible to screw up. Plus, they absorb the flavor of the liquid they’re cooked in. In the case of this edible love of a dish, this means they’re flavored by chicken or vegetable broth and perked up at the end with some vinegar. So good! Get the recipe

Damn Good Gluten Free Tips, Recipes, and a Giveaway!

My sweet friend Peggy Curry, co-founder of Curry Girls Kitchen, poured decades of cooking and teaching love into her new, totally gorgeous cookbook, Damn Good Gluten Free. With 140 approachable recipes that can be adapted for DF, vegetarian, vegan, and more and a personal voice that helps her passion jump off the page, it’s a wonderful addition to any cookbook collection. You can get a taste of her tips and recipes right here. Also, I’m giving away 3 copies of her cookbook on our Instagram page this week.
Head over there for a chance to enter. 

July 6, 2022

I hope summer is treating you well. If you follow us on Instagram, you know that for the past couple of weeks my daughter and I have been in Europe seeking out and sharing our tastiest GF finds.

But honestly, aside from a shockingly good GF pizza in Split, Croatia, the most exciting food I’ve enjoyed lately is fried chicken from my hometown of San Francisco, California. Served at a charming, fast-casual mini-chain called Proposition Chicken, it’s the real deal at its best, without the gluten of course. 

I was so excited that Proposition Chicken shared the recipe with me, my editor extraordinaire Cindy Rice and I immediately hopped into our kitchens to test it and ensure the recipe works just as well at home as it does in the restaurant’s NorCal locations. Happily, it does. 

Below I share a bit more about it and how to get the recipe right now. Because anytime is the right time for great GF fried chicken, fried chicken sandwiches, or chicken strips!

The Best Gluten-Free Fried Chicken

This must-make fried chicken recipe gets its fantastically juicy interior and crispy exterior through the process of frying the chicken twice, once at a lower temperature and once at a higher temperature with a brief rest in between.

But there is nothing complicated about the process and the results—mind-blowing, epic, ultra-crispy, perfectly seasoned fried chicken—are totally worth the effort. 

To maximize your payoff for setting up the chicken-coating mixes and heating a big pot of oil, make a double batch and invite some friends. Add a salad or two and some festive beverages and it’s a party. Get the recipe

May 10, 2022

I hope you’re well. Here in San Francisco, we’re navigating the fickle spring weather that bounces between warm and sunny days and winter-like days. But it hasn’t stopped me from getting excited about fantastic vegetable-forward side dishes perfect for outdoor festivities or tonight’s dinner. The best part? They’re so easy to make and satisfying, sometimes I just make a meal of them. 

I hope you enjoy them as much as I do.

Grilled Eggplant and Zucchini with Quinoa and Feta

Super simple and flavorful with great texture, this colorful side goes perfectly with grilled meats or fish and is also a healthy, satisfying light main course on its own. Try it once and it’ll likely be a new favorite. Get the recipe

Roasted Cauliflower with Caper Vinaigrette, Walnuts, and Golden Raisins

This is a recipe that may get you feeling creative with your own cauliflower preparations. The caramelization of the cauliflower makes it seem fantastically decadent, while toppings of capers, a Dijon vinaigrette, toasted walnuts, and golden raisins add exciting texture and flavors. Whenever I make this, people ask for the recipe. I bet the same will happen to you.  Get the recipe

Chickpea Tabbouleh Salad

This perky, easy-breezy salad is ready in about the time it takes to open a can of chickpeas. It’s perfect for a quick picnic side or light lunch. It’s also packed with fiber and protein and will keep well in the fridge for several days. Get the recipe

Burmese Ginger Salad

Its simple looks belie the spectacular flavors and texture of this Southeast Asian-inspired salad from the folks behind one of my favorite San Francisco restaurants, Burma Superstar. Get the recipe

Roasted Red Potato Salad with Whole-Grain Mustard Dressing

Roasting potatoes for potato salad gives a whole new (and better, in my opinion) dimension to the classic picnic dish. A mustard vinaigrette and lots of green onion elevate the flavor profile. Bonus: this salad can sit out for hours on the table without concerns of spoiling.  Get the recipe

April 26, 2022

It’s my birthday this week, and this got me thinking about gluten-free cake. We’ve come a long way since the days of grainy, dry, bland, crumbly options of yesteryear. And I’m so grateful for it. Even before the great GF cake revolution, I saw no point in eating mediocre anything. But now that there are options for GF, DF, even GF/DF/vegan cakes worth devouring, we truly can have our cake and eat it to.

So, here’s to killer cakes, including the GF/DF chocolate almond cake below. I’ll be biting into some iteration of that on my big day—with seasonal fruit on top!

1-2-3-4 Cake with Classic Buttercream Frosting

This classic two-layer vanilla cake should be a go-to for birthdays and celebrations. Fluffy, moist, and easy to make, it’s topped with a swirly buttercream frosting. The recipe also makes fabulous cupcakes. Get the recipe

Chocolate Bundt Cake with Chocolate Glaze

You’ve gotta love bundt cakes. Heavy, moist, and promising more glaze coverage for each piece than round cakes, this luscious chocolatey version is delicious and is refined sugar-free. The shiny glaze is super simple to make and gets poured over the cooled cake for instant decoration. Get the recipe

Vegan, Gluten-Free Chocolate-Almond Cake with Coconut Whipped Cream and Berries

This gorgeous, sophisticated chocolate cake is beloved at my house and easily adaptable to accommodate various flavor additions, provided you keep the liquid and dry ingredients measurements the same. Pillows of whipped coconut cream between the layers give the cake a wonderful balance of texture and sweetness. Garnish with colorful berries to take it over the top. Get the recipe

Rhubarb Upside Down Cake

Oh, how I love this cake. It’s so pretty! But also, rhubarb! Now in season and available at farmer’s markets and grocery stores, it’s got tartness to it that beautifully contrasts the light sweetness of the olive oil cake batter poured on top of it. Fancy-simple—how fun! Get the recipe

The Best Gluten-Free Chocolate Cake Mixes

Sometimes, okay often, cake mix does the trick. If you want to spend more time decorating the cake than actually making it, check out our roundup of the best gluten-free chocolate cake mixes here.

April 18, 2022

I hope you had an excellent holiday weekend. I also hope you’re ready to brighten up your spring menu planning, because we’ve got all things asparagus coming your way.

The fibrous vegetable epitomizes the season, looks good on the plate, and is in its annual prime right now. Best of all, it’s delicious as a vibrant component of breakfast, lunch, or dinner. Try any or all of the following recipes to take advantage of the goodness that is asparagus.

Also, this is the last chance to enter our three-day Instagram giveaway, which ends tonight! Go to our page and look for posts featuring MYBREAD, Nima Partners, and Canyon Bakehouse and follow the steps to enter.

Caramelized Asparagus and Goat Cheese Tatin

This fancy-looking and delicious appetizer or light lunch is super-easy to make thanks to store-bought GF puff pastry. Premade GF pie dough also works well. Get the recipe

Crispy Soft-Boiled Eggs and Olive Oil-Poached Asparagus with Cambozola Crema

Featuring poached asparagus, amazingly doable crispy fried eggs, a rich, cheesy sauce, and crunchy prosciutto bits, this decadent brunch dish is everything!  Get the recipe

White Bean and Asparagus Salad with Asiago Frico

Full of color, flavor and texture, this salad is quick and easy to put together. Don’t skip the cheesy crisps (aka “fricos”) to top it off; they’re worth making and can stand on their own as a tasty snack. Get the recipe

Asparagus Pesto Pasta

Behold a weeknight-easy and company-worthy pasta. The combination of lemon, fresh basil, asparagus, and pine nuts makes for a vibrant, textural experience. Get the recipe

April 5, 2022

How’s your spring? Here at our GFF San Francisco headquarters (i.e. my house), tulips are in bloom, Golden Gate Park exploration is getting less bone-chilling, and I’m starting my Passover and Easter planning (we celebrate everything).

This means it’s time for spring baking, so I happily offer up options to bring as a guest, serve as a host, or just nibble on whenever you feel like it. 

Get in the kitchen and make any or all of these and I promise you’ll be glad you did. 

Spoiler alert: I’ve shared the irresistible Chocolate, Olive Oil, and Citrus cake again because trust me, you haven’t lived until you’ve bitten into that easy, ridiculously good cake. 

Mom’s Classic Carrot Cake with Vanilla Bean Cream Cheese Icing

Every Easter dinner needs a good carrot cake as the grand finale. Here is a classic version, from Flourcraft Bakery and Café in Mill Valley, California, with two sturdy layers of moist, warmly spiced cake topped with clouds of vanilla bean cream cheese icing. Keep the sides “naked” for a more modern-looking cake. Get the recipe

Ginger Lemon Bars with Coconut-Flour Crust

Vibrant, tangy, velvety, and decadent, lemon bars add zingy brightness to the end of any meal. Bonus: they’re easy to make, can be made ahead, and travel well. Get the recipe

Chocolate, Olive Oil, and Citrus Cake

Our editor Cindy Rice makes this cake every year at Passover. I make it frequently when I’m tasked with bringing a dessert to a dinner. Far from your everyday flourless chocolate cake, this rustic beauty has a crackly, slightly crisped top and a light, soft, airy, rich, and ultra-chocolatey inside. It comes together quickly with minimal ingredients, too. Serve it with warm with dollops of lightly sweetened whipped cream. Get the recipe

Gluten-Free, Dairy-Free Almond Cookies

Oh these flourless cookies. Moist, chewy, pretty, and so flavorful, they get a triple boost of almond from almond paste, almond extract, and sliced almonds. Perfect for Passover or anytime, these portable treats are melt-in-your-mouth delicious. Get the recipe

March 1, 2022

Millet is a nutritional powerhouse; it’s high in protein, fiber, and the minerals iron, phosphorous, manganese, magnesium, and copper.

It can be used as a whole grain in a soft, powdery flour form, and is mild, buttery, grassy and slightly bitter in flavor, which means it’s at its best when combined with other GF flours. 

Its versatility makes it a great option for savory and sweet cooking, as evidenced by the fantastic recipes below. 

Ricotta Chive Biscuits

These amazingly delicious biscuits have a scone-like texture with pillowy middles and crispy edges. They are wonderful on their own or as the perfect side for sopping up soups and stews–and, they are super-easy and fun to make. Get the recipe

Millet Taboulleh Salad

Crispy, crunchy, fresh, and loaded with good stuff, this easy salad brings combines the fluffy character of cooked millet with the snap of fresh vegetables. Get the recipe.

Cheesy Millet Risotto Cakes

Like fried risotto, only with millet, these delicious warm-cheese-filled discs are fantastic as a snack, appetizer, or main course. Get the recipe.

Lemon Sheet Cake with Lemon Cream-Cheese Frosting

Lemony and buttery this luscious frosted sheet-cake is a wonderful make-ahead dessert that works equally well for a tea party, potluck dinner, or family snack time. Get the recipe

February 8, 2022

Super Bowl parties are extra fun when the food is great and GF! Whether you’re hosting or bringing a dish, these recipes help make the day a winner, especially since they can be made ahead of time.

Smoked Chicken Baby Bell Bites with Chipotle Mayonnaise

Make a platter of these tasty, colorful poppers and watch them disappear before halftime! They are easy-peasy to make using a rainbow of mini baby bell peppers and just a few additional ingredients. Don’t skip the chipotle mayonnaise which gives the bites a creamy, cool, sophisticated vibe. Get the recipe

Smoky Manchego Popcorn

Here is a recipe for the absolute quickest-to-prepare appetizer or snack and the perfect accompaniment to football-, Olympics-,or movie-watching. Just make a pot of stovetop popcorn, toss it with shredded cheese and spices, pour it into a large serving bowl and munch away on a comfy couch. Get the recipe

Italian-Inspired Nachos

These nachos have the traditional stretchy-cheesy goodness and the surprise of sweet Italian sausage and other Italian flavor enhancers. Brown the sausage ahead of time and make batches of nachos as needed throughout the game. Serve hot for maximum gooey-ness. 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, such as diced avocado, sliced scallions, chopped cilantro, lime wedges, and dairy-free or regular sour cream and a bowl of chili becomes a festive build-your-own experience! Get the recipe

The Best Chocolate Chip Cookies Ever, Period

And, for dessert, we suggest the perfect, classic, tried-and-true chocolate chip cookie that are ready for guests to enjoy during or after the game. A touch of molasses gives these cookies a dark, caramelly sweetness and chewy texture. Get the recipe

January 26, 2022

I don’t consider myself a fruit person. Perhaps it’s because mass-produced or out-of-season fruit takes all the fun and flavor out of the pursuit. BUT give me a crisp apple, a zingy orange or tangerine, or a well-made dish celebrating in-season fruit and I’m proven wrong every time.  

Right now there’s vibrant seasonal fruit at the ready everywhere, so I propose we make the most of it. Try these recipes that parlay the sweet-and-tangy benefits of delicious fruit into exceptional drinks, appetizers, and desserts. They’ll make anyone a fruit person!

Pineapple-Ginger Green Smoothie

This bright, happy, immune-boosting drink is perfect for busy mornings or a healthy afternoon treat. Frozen pineapple works perfectly here, and don’t skip the ginger for a spicy kick. Get the recipe

Citrus Salad with Pistachio Dukkah and Mint

The bright colors and flavors of this salad will bring joy to a winter meal any time of day. Fresh, juicy citrus is paired with a crunchy nutty, seedy topping and warm spices for a delicious and palate-awakening experience. Get the recipe

Pomegranate-Glazed Turkey Meatballs

This recipe is a good one to have in your back pocket—it is a crowd- and family-pleaser and works well as an appetizer or a meal when paired with a green vegetable and maybe some rice. Pomegranate molasses is a wonderful ingredient that can be used for all kinds of things, from salad dressings to ice cream drizzles. Here it adds tangy-sweet fruitiness and syrupy texture to the dish. Get the recipe

Buckwheat Crepes with Cider-Glazed Apples

If you’ve never made crepes before, try this recipe featuring earthy and naturally GF buckwheat flour. The delicious filling is made of apples simmered in butter with cider and spices. Need I say more?
Get the recipe

Orange Pistachio Upside-Down Cake

And last but not least, we have this sunshine cake! Citrusy, moist, spongy, and nutty, it’s as beautiful as it is delicious, and it’s super-easy to make. Get the recipe

January 19, 2022

Funny thing. With the New Year I usually feel major inspiration to get things going, whatever those things may be. This year, I’m feeling a slow burn for January, where I’m part saving my energy and hunkering down (with a lot of TV) and part checking things off my aspirational to-do list. This past weekend that meant planting 150 bulbs in my mom’s garden. It’s something she did every year when I was growing up, and I want to pay tribute and experience the joys of vibrant bloom come springtime.

But in the kitchen, I’m half aspirational and half lazy. Honestly, mostly lazy. So, I’m focused on relatively easy dishes that I can make in bulk and refrigerate or freeze for effortless future meals. 

I share a few favorites below. Also, if you’re a fan of Canyon Bakehouse like me, you’ll want to check out our new Canyon Bakehouse Cheat Sheet showcasing everything you need to know about them, including all the types of bread they make, how best to store them, and how to get $1 off for your next loaf.

Healthier Vegetable Fried Rice

I can’t tell you how many times this has been dinner and the star of my daughter’s school lunch the next day. I love the delicate flavors and the very low amount of oil used. I also love its flexibility; you can add or substitute vegetables you have on hand, such as broccoli florets cut small, green beans cut into bite-size pieces, even cauliflower florets or spinach. Plus, it tastes good at room temperature; I always heat it up first to soften the rice before sending it away in a lunch. Get the recipe

Crispy Roast Chicken with Potatoes, Spinach, and Lemon

This workhorse of a meal is wonderful because it tastes delicious, is so simple to prepare, and can be made in bulk so you have some for dinner and some for lunch or next-night’s dinner.  Get the recipe

Beef Spezzatino with Roasted Rosemary Potatoes

Whether you go the distance and make the rosemary potatoes is up to you. Either way, you’ll end up with a fantastic, classic Italian beef stew if you follow this easy recipe. Get the recipe

Lemon Curd Souffle

If you’ve never made a soufflé before, don’t turn away. This moist, pillowy, totally impressive dessert requires a mere six totally common ingredients, can be made in any baking pan you have (bread pan, baking dish, whatever!), and it’s almost as easy to make as scrambled eggs. Bonus: you’ll learn how to make a quick lemon curd, which you can use with GF scones, muffins, or a spoon! It’s not one of those make-and-eat-all-week recipes, but no matter; you won’t have leftovers anyway!  Get the recipe

January 11, 2022

I hope you are happy and healthy and kicking off 2022 with renewed energy and optimism. 

Last time I wrote we were waiting to see about Covid. Now we’re on the other side of it; half our household got it and the other did not. We’re all okay now. . . and craving major comfort foods! Because, heavens! It’s cold outside, we can’t seem to shake the undesired new normal of last year, and we can all benefit from lots of edible hugs at this point!

But rather than reach for GF cookie dough (a common indulgence at my house), I’m leaning toward foods that are deeply satisfying but also wholesome and healthful. To me, at this moment, that means soups! The proverbial hot bubble bath of dishes, soup is my favorite kind of quadruple threat: it’s comforting, it hydrates, it provides lots of nutrients, and, with the right recipe, it tastes amazing! So, soup’s on this week. Trust me and make the following recipes. They’re special. 

Lion’s Head Meatball Soup

More simply known as chicken (or pork) meatball soup, this brothy soup has it all— deliciously seasoned meatballs, healthy greens, and noodles. Get the Recipe

West African Peanut Soup

Peanut soup! If you haven’t tried it, you really must. It’s truly wonderful and peanuty. It includes chicken, but it can easily be made vegan. Make it once and you’ll definitely make it again. Get the recipe

Winter Minestrone with Parsley Pesto

Vegetarian and easily made vegan, this is the kind of minestrone soup an Italian grandma would be proud of. Made from scratch, it’s love in a bowl. Get the recipe

Tortilla Soup

Get your hands on a couple of dried chiles and you’ve probably got almost everything you need to make this deeply flavored, wildly delicious Mexican soup. Get the recipe

December 28, 2021

Hello! 

I’m hoping your Christmas was wonderful if you celebrate. All our plans were canceled because we found out that morning we’ve been exposed to Covid. So, we spent a rainy San Francisco day inside. I made a triple batch of my favorite granola to get ready for back-to-school breakfasts and was lazier than I usually allow myself to be. So, I suppose that’s a win! 

Now we’re on to New Year’s, which promises to be another weird one. Intimate gatherings seem to be the way to go. So I’m happily sharing a few last-minute bring-it recipes for New Year’s Eve and New Year’s Day (and beyond) in case you want to keep the celebration at home and around the dinner table with a select lucky few.

Wishing you the happiest, healthiest, most joyous (or at least normal) 2022!

For New Year’s Eve

Five-Spice Duck Breast

This is my dinner party secret weapon because it’s crazy-simple, next-level delicious, and surprisingly affordable as far as fancy food goes. If you like duck but have never cooked it before, this is the recipe to go with. Get the recipe

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

This simple, impossibly delicious gluten-free salad from executive chefs Mitchell and Steven Rosenthal of San Francisco’s Town Hall restaurant has it all—luxury, creaminess, crunch, and fancy looks. Get the recipe

The Best Butterscotch Pudding, Period

You haven’t had the best butterscotch pudding until you’ve tried this recipe. Luscious, ultra-rich, and impossibly creamy, it’s truly world-class. Get the recipe

For New Year’s Day

Teff Pancakes with Cranberry-Apple Compote

These aren’t just any pancakes. They are pillowy, crispy-edged perfection kissed with the earthy flavor of teff and accompanied by a vibrant, homemade fruit compote. They’re a fancy, doable way to welcome the New Year. Get the recipe

December 22, 2021

Hello! No doubt you’re on the mad holiday dash, so I’ll get right to the point: let’s talk HOLIDAY FOOD!

Hopefully, you’re browsing gffmag.com for all your Christmas and New Year recipe needs. But here are a few served straight to your inbox. They’re some of my favorites. 

Also, in case you missed the announcement email, our Great 14-Day Giveaway has ended and the randomly selected winners have notified by email! If you entered, THANK YOU. We promise to have much more giveaway fun in 2022 long before next winter! 

More soon, wishing you joyous holidays, and here’s hoping that you get time to slow down and savor the spirit of the season, perhaps with someone or something delicious—or both. 

FOR CHRISTMAS MORNING

GF Cinnamon Rolls

Truly awesome GF cinnamon rolls are hard to come by, unless you make them yourself using this recipe. Fill the house with Christmas morning and they’ll be the best gift of the day. Get the Recipe

FOR GRAB-AND-GO BREAKFAST

GF/DF Banana Berry Muffins

These GF/DF muffins are so ridiculously moist, fluffy, and delicious (with very little refined sugar, I might add), I make them all the time. Make them once and you’ll be hooked, too. Get the Recipe

FOR LAST-MINUTE SNACKING, DESSERT OR GIFTING

Browned Butter Cranberry Cheer Bars

A quick and easy press-in crust meets a tart and sassy cranberry ginger compote resulting in these festive and holiday-worthy cookie-bars that even travel well. Get the recipe

FOR FESTIVE NIBBLING WITH A COCKTAIL OR WHILE OPENING PRESENTS

Holiday-Spiced Olives and Roasted Almonds with Thyme

This appetizer recipe couldn’t be easier or more flavorful. Cinnamon, thyme and orange peel permeate the crunchy almonds and salty olives to add delicious holiday spirit to any occasion. Get the recipe

December 14, 2021

Hello GF Friend!

How are you doing this holiday season? Yet another not-so-normal year, I know. But as usual, one place where everything feels just right is at the dinner table surrounded by loved ones. So I’m raising a fork and a glass to that this year.

I’m also sharing with you Christmas recipes worth making whether you’re feeding a crowd, whipping up an intimate dinner, or simply looking for fantastic new things to make and eat for yourself, especially because they make great leftovers. 

If you do nothing else, seriously make the popovers and the buche de noel. They’re simply beyond. 

Speaking of beyond, have you tried Absolutely! Gluten Free’s flatbreads and crackers? I just tasted my way through all of them and am excited for you to know about this delicious brand, just in time for your holiday cheese trays and appetizer platters. You can read all about them here.

Be well and merry out there! Oh, and hey—today’s the last day to enter our Great 14-Day Giveaway, so if you haven’t yet, now’s the time! 

Slow-Roasted Beef Tenderloin

One of the all-time easiest steak recipes is also one of the most impressive. The tenderloin cut of beef isn’t cheap, but you’ll save big-time on time and effort (also, CostCo sells great cuts). Bonus: you probably already have most of the other ingredients in your kitchen. Get the recipe

Yukon Gold, Sweet Potato, and Caramelized Fennel Gratin

This creamy, rich, gluten free holiday side dish with a crunchy breadcrumb topping is the OMG accompaniment that’ll keep you and everyone else coming back for more. While we created it for a Christmas feast, this dish is really spectacular any time of year. Get the recipe

Brussels Sprouts and Leeks Cacio e Pepe

From the looks of these brussels sprouts, you might anticipate a light salad-like side. But they’re the exact opposite. The sprouts are shaved, cooked al dente in a generous coating of leek-flavored butter, then seasoned with poppy seeds, Parmesan, and black pepper. In other words, they’re super satisfying and wildly delicious! Get the recipe

Baked Ricotta, Feta, and Pecorino Cheese

Here’s how easy this velvety side is to make: Combine three cheeses in a food processor, transfer them to a greased oven-proof vessel, and bake to creamy perfection! Get the recipe

Gluten-Free Popovers

Heavens, this recipe! These classic popovers are as delicious for breakfast with jam as they are for dinner with juicy steak, They’re like a Christmas miracle! Get the recipe

Gluten-Free / Dairy-Free Buche de Noel

I never get over how amazing this recipe it is. Shared with me years ago by a teen GFF Magazine fan and home cook, it’s one of my all-time favorite cake recipes, period. Both gluten-free and dairy-free, it’s made on a baking sheet and is light, has a lightly sweet creamy, fluffy chocolate frosting, and looks totally festive! Get the recipe

November 23, 2021

Hello GF Friend!

Hanukkah is super early this year, so you may need to push aside your Thanksgiving leftovers to make room for luscious latkes. But boy is it worth it! There are few foods as glorious as potato pancakes with all the fixin’s. 

But what’s the best way to make them? Even if you think you already know all the tips and tricks, read on. I promise you’ll find at least one new one worth adding to your latke-making method. 

I’ve shared some potato pancake recipes, too, in case you need a new version of the classic or want some creative alternatives. 

Wishing you and yours a very Happy Hanukkah, latke making, or both!
 

Latke-Making 101

I thought I had my latke recipe squared away: squeeze out the water from the grated potatoes and finely grated onion, use potato starch instead of flour as a binder, add egg and lots of salt, and fry in enough hot oil to get crispy exteriors and soft, fluffy interiors.  

Then I talked to my friend Craig Stoll.

Craig is the James Beard Award-winning chef behind the beloved San Francisco restaurant, Delfina. He’s also the guy who, along with his wife/partner, Anne, sold more than 1,000 local orders of his insanely good dozen pre-cooked frozen latkes in the first five days they were offered this year. (They’re still available in SF at all Delfina Pizzeria locations, some local markets, and Gold Belly.)

I quickly learned there are more steps that can be taken to get to the perfect latke. 

Craig uses russets, egg, potato starch, and salt, too. But he also puts his whole, unpeeled russet potatoes into a pot with water, brings it to a boil, drains the potatoes the literal second the water begins boiling, then refrigerates them in a colander overnight. He swears this preliminary step not only prevents oxidation of the potatoes to a large degree but also makes them dryer and easier to work with! He also blots his grated onions on paper towels after adding them to a fine strainer and pressing out as much liquid as possible. 

His oil of choice? Rice bran. (Though he uses duck fat for latkes served in his restaurant.)

I’ll be trying out these methods this year for sure. 

Here are a few other tips that work for all the latke recipes below:

Latke-Making Tips

• Stick with russet potatoes. Their high starch content makes for the best latkes!
   
• Use either the large-hole side of a box grater or a food processor with the grater attachment to grate the potatoes (and carrots and/or beets or other vegetables, if using).
   
• Grate the onions super-fine with the small-hole side of a box grater.
   
• Always remove as much water as possible from your grated vegetables. Add the vegetables to a fine-mesh sieve and press out as much water as you can or wrap them in a clean kitchen towel and squeeze out the excess water by twisting the towel as hard as you can. 
   
• Use potato starch instead of a GF flour as a binder. If you capture your potato water when you drain them, then let it sit, you can even pour off the water and be left with usable potato starch! 
   
• Use a flax egg or other vegan egg substitute if you want vegan latkes. They work great. 
   
• Go heavy on the salt. Latkes need it!
   
• Add salt just before cooking; salt inspires the vegetables to release more water. Last-minute salting stops the batter from getting wetter before cooking. 
   
• Cook latkes in an oil with a high smoke point. Latkes take time to cook, and they need an oil that allows for patience. Follow Craig’s lead with rice bran or reach for canola or peanut. 
   
• Cook latkes in enough oil that they’re halfway submerged. This ensures crispy results plus more fully cooked interiors. 
   
• Make sure the oil is super hot before adding your dollops of latke batter. If you have a thermometer, you can check the oil to make sure it is about 375°F.
   
• If you need to add more oil as you go, make sure to heat it to temperature before adding more latke batter. 
   
• Drain your fried latkes on paper-towel-lined baking sheets and keep them in one layer in a warm (200°F) oven as you make the next batch.
   
• Latkes are best eaten right out of the frying pan, but they do freeze well. To do so, spread the latkes in one layer on a baking sheet and freeze for 1 to 2 hours. Place latkes in a zip-top bag with parchment paper between layers and remove as much air as possible. Freeze, then, when desired, reheat on baking sheets in 350°F oven until lightly sizzling.

Latkes with Horseradish Cashew Cream and Caviar 

Here is the only recipe you will ever need for traditional crispy, salty, addictive latkes. Definitely make more than you need because these golden potato-y pancakes are guaranteed to fly off the tray as soon as you make ’em! Get the recipe

Curry-Carrot Latkes with Mango Chutney and Yogurt

The addition of carrots and curry powder give these exotic latkes their bright orange color and Indian-food vibe. Topping them with a bit of yogurt and mango chutney adds some sweetness and tang, but they’re perfect on their own, too. Get the recipe

Herb Latkes with Smoked Salmon and Sour Cream

Bright, vibrant herbs give latkes more flavor dimension and pretty looks, too. Get the recipe

Beet Latkes with Green Apple and Fennel Relish

These stunning, garnet-red latkes make a beautiful addition to any latke platter. The green apple and fennel relish lends a nice tart and crunchy contrast to the sweet, earthy beets. Get the recipe

November 16, 2021

Hello GF Friend!

It’s the holiday season! With so many opportunities for hosting noshing and sipping events over the next two months, I want to help make your entertaining as easy and good as it can be. So, we munched our way through dozens of store-bought GF cracker options to present you with the ones worth adding to your party platters. Read on to find out more.

I’ve also included a shockingly easy and fantastic cracker recipe. Seriously, you must try it.

And, to get the party started, festive dips and spreads that wow and fill tummies and hearts without costing too much time or money. 

Let’s get this party started! Finally!

GFF Faves: The Best Gluten-Free Crackers

No need to nibble on mediocre GF crackers! Our crackers roundup points you to the best nationally available gluten-free crackers for every occasion. We even included selections of classic varieties plus cheese and artisanal crackers, all of which are worthy of eating straight from the box or pairing with dips, spreads, and cheeses. Check them out here and leave a comment on the post if you think we missed a winner.

Non-Wheat Thins Gluten-Free Recipe

Buttery and salty with a hint of sweetness, these crispy non-wheat-thin squares are as easy to make as cookies and taste ridiculously good. Just make the dough in a food processor, roll it out, cut it into squares (or even circles—we have had great success using a small, round cookie cutter), and bake! Get the recipe

Roasted Garlic White Bean Dip

This creamy, slightly roasted garlicky dip is practically as easy to prepare as opening a can of beans. It takes just a bit of planning to roast the garlic, then the food processor does the rest. Pair it with crisp veggies and/or crackers. Get the recipe

Charred Carrot Hummus

I make this recipe often and keep it in the fridge for any-time snacking. I share it regularly too, always with a caveat that its modest looks belie its stunning sweet-savory flavor and silky texture. If you like roasted carrots, I promise you’ll be wild for this luxurious, unexpected dip. Get the recipe

November 9, 2021

Hooray for Thanksgiving, my favorite holiday. I see the annual feast as an opportunity to gather loved ones and show how doable it is to make everything GF and epic. To that end, I happily present you with truly wonderful recipes to round out your feast. Whether you’re new to avoiding gluten, have been at it for decades, or simply love great food and need some inspiration for your holiday menu, these recipes will wow everyone at the table. 

Keep this list around for the rest of the season to cut down on recipe research for all your holiday fetes and happy reading and eating, 

Turkey, Stuffing, and Gravy

This is a snapshot from our annual feast, including the crazy-good, savory-sweet gravy, wildly unique stuffing, and moist and tender turkey, all of which is part of the famed Thompson Turkey recipe: the article and recipe will tell you why this has been our family tradition for nearly 50 years. It’s ambitious but not much harder than other turkey and stuffing recipes, and spectacular. 

Yummy, Comforting Sides

Yes, the above dinner rolls are amazing, and they’re baked in a muffin tin. Easy! Plus stuffing, potatoes, and carrots for color and flavor at the table!

Gluten-Free, Dairy-Free Dinner Rolls 

Cornbread Dressing

Twice-Baked Japanese Sweet Potatoes with Miso

Crispy Smashed Potatoes

Yukon Gold, Sweet Potato, and Caramelized Fennel Gratin

Roasted Carrots with Lemon-Tahini Sauce

Great, Festive Greens

Now’s the time to go big on brussels sprouts. They’re delicious, economical, and easy to make in large batches. Green beans also offset heavier dishes at the table, while a spinach souffle adds a comfort-classic touch. I’ve included two special salads here, too, including one that celebrates the season with roasted squash!

Bourbon-Glazed Brussels Sprouts with Pecans and Bacon

Caesar Brussels Sprouts

Garlicky Roasted Green Beans

Spinach Soufflé 

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

Roasted Acorn Salad with Pink Peppercorn Vinaigrette

The Grand Finale

It’s pie season, and we’ve got great recipes if you’re excited to bake from scratch. And if you’re not, scroll down to learn about one of our partners who makes absolutely irresistible GF pies that also happen to be vegan too. 

Better Pumpkin Pie (with vegan option)

The Perfect Piecrust Recipe (with vegan variation)

Kabocha Hazelnut Tart

Spice Squash Cake with Chai Whipped Cream

October 19, 2021

Wow is this year moving fast! Just a second ago it was summer, now it’s sweater weather, also known as the gateway to comfort-food season. And there is no vegetable more comforting than the potato. A good source of vitamin C and B6 and undeniably delicious, it’s also extremely versatile since it welcomes a dazzling variety of seasonings and can be baked, boiled, fried, mashed, riced, and even used as a starring dessert ingredient. Did I mention it’s super easy to cook? Surely you already know the various glories of potato cooking and eating, but perhaps you don’t have the following recipes in rotation. You should.

I share the twice-baked Japanese sweet potato once again because it is ALL THAT and more, for tonight or holiday menus. Smashed potatoes I use as a base for GF eggs Benedict but also as a side. Throw some chimichurri or spicy aioli on them and it’s a whole new world. Indian-spiced cauliflower with potatoes is so comforting, it’s an edible hug, while sweet potato pie is heaven in a pie tin. Speaking of heaven, if you don’t know about our recipe for tater tot waffles, which requires nothing other than a waffle iron and some GF frozen tots, you’re in for a revelation!

Twice-Baked Japanese Sweet Potatoes with Miso

If you love baked potatoes and sweet potatoes, try this twice-baked version. It’s savory-sweet and sensational thanks to maple syrup, miso, and sesame oil. The recipe calls for boniato potatoes, aka Japanese sweet potatoes, but any good sweet potato will do. Always check that your miso is gluten free—a few of them are not. Get the Recipe

Crispy Smashed Potatoes

Easy-peasy using just three ingredients, this recipe shows off all the Yukon gold potato’s star qualities. Think crispy on the outside, light and fluffy-creamy on the inside, and slightly salty to counterbalance the vegetable’s mild sweetness. It’s the perfect accompaniment to any meal (if they don’t get eaten straight from the oven). Get the Recipe

Crispy Chickpeas with Rice, Sweet Potatoes, Avocados, and Greens

Here is a fast and easy main course that’s also vegan. As beautiful as it is nourishing and delicious, it’s an idyllic fall dish, and leftovers make for a fast and tasty next-day lunch! Get the Recipe

Indian-Spiced Cauliflower, Potatoes, and Peas

This vibrant, flavorful vegan side dish also works as a light main course when served alongside a green salad. The cauliflower and potatoes are slow-cooked with fragrant spices on the stovetop until the veggies are soft and have a light crust. Get the Recipe

Sweet Potato Pie

If this isn’t already your go-to fall dessert, it should be! A classic sweet potato pie with a flaky teff-flour crust and a decadent sweet potato custard filling, it’s topped with whipped cream and candied pecans for the win! Get the Recipe

October 12, 2021

Squash, Anyone?!

Can you feel it? The crisp hints of fall are in the air and in the markets. And that means it’s time to celebrate fall squash while it’s at its delicately flavorful best.

This is the time of year when slicing squash, sprinkling it with olive oil and salt, and roasting it results in simple, wholesome pleasure. (Ditto roasting the seeds!) Or cooking and mashing it adds flavor and color to lasagna. And stir-frying it with coconut milk and spices results in a fabulous curry. Heck! It’s even this season’s prime dessert ingredient (Hello, pumpkin pie). The recipes below prove the point and hopefully give you reason to load your grocery cart with the nutrient-rich deliciousness that is fall squash.

Butternut Squash Lasagna Rolls

If you love the idea of lasagna without the labor, check out this dish. It shows you how to make lasagna roll-ups! Follow the recipe for fantastic creamy squash-based filling and a luscious green bechamel sauce or use the method and your own favorite fillings. It’s ALL good! Get the Recipe

Kabocha Squash Curry

Creamy, hearty, and fast to prepare with common ingredients, this squash-and-chickpea curry can be a lifeline for weeknight dinner, with epic work-lunch leftovers. Want it vegan? Sub the chicken broth for a vegetable-based broth. Get the Recipe

Lentil and Roasted Squash Salad with Bitter Greens and Spiced Pumpkin Seeds

Squash can make a salad a meal, especially when it’s paired with lentils. This particular version, with greens and seeds, is an edible love letter to your health and the season. Get the Recipe

Pork Chops with Brown Butter–Vinegar Kabocha Squash

The oven does most of the work for this simple feast where juicy, gluten free pork chops partner with caramelized squash and garlic and savory-tart, vinegar- kissed browned butter. Get the Recipe

September 21, 2021

Hello GFF Friend!

When I first went GF 24 years ago, I pretty much had to give up pasta. There weren’t great, readily available options out there and I’d always rather go without than go with mediocre (or more specifically mushy, gummy, starchy, yucky).

But no longer!  As you probably know, fantastic gluten-free dried pasta is everywhere.

With the basics covered, the question becomes more exciting, as in, What sauce should you make?  Below are some of my very favorites, which are easy and fast to make and even easier to love.

Lazy Tomato Pasta Recipe

If you want a fantastic dinner that requires about 5 minutes of prep and can be on the table in half an hour, make this recipe! Its simplicity belies its deliciousness, especially if you use in-season tomatoes. Get the recipe

Fettuccine with Roasted Butternut Squash, Bacon, and Red Onion

There’s no way I can describe how incredible this dish is. You simply must make it to discover what will undoubtedly become a house favorite. Bonus: we’re coming into butternut squash season, which means the lackluster out-of-season squash available in markets year-round will be replaced by squash at its full-flavored, savory-sweet best. Get the recipe

Linguine with Clams

This was my mom’s favorite pasta dish while I was growing up. Even though I wasn’t a big seafood fan, I loved it then as much as I love it now. My daughter, who is picky about seafood, is equally enamored, which leads me to believe that a great linguine with clams dish is simply irresistible. Get the recipe

September 14, 2021

Hello and Happy Autumn. I hope yours is starting off well. I’m here in San Francisco, thinking about chicken. 

When I first started working in the digital media back in the days of the “dot-com boom,” I was told that the three most popular search terms on the internet were “chicken,” “hair,” and “sex.” Not all together, thank goodness. At the time, my thinking was that a heck of a lot of people are seeking good ways to cook chicken…and determine their next hairstyle…and, well, whatever else! 

We’ve come a long way since then. Today, when I researched top Google search terms globally, none of the above even made the top 100. The highest three ranking honors went to “youtube,” “facebook,” and “whatsapp web.” 

But I’m still confident there are plenty of people looking for the best ways to cook chicken. So I wanted to share the following recipes with you. The recipes themselves are brilliant, but more important are their cooking methods. Trust me and read all of these before you make another chicken dinner. Once you know these cooking tactics, you can apply them to all of your chicken recipes with vastly improved results. 

Don’t like chicken? All’s not lost! Make one of my all-time favorite halibut recipes or take advantage of the last throes of summer tomatoes with this epic, painless, vegan, GF recipe for Tomato-Cucumber Gazpacho. Or just scroll to dessert! 

Best Baked Chicken Ever
When we shared this recipe with PopSugar long ago, it was the most popular recipe they’d ever shared. Read it and you’ll think it’s too easy to be as special as it is. After all, it requires just two ingredients, chicken and salt. But here’s the thing: the one-two of salting the chicken well in advance and then cooking it at first under the broiler and then at a low temperature results in chicken that’s simultaneously impossibly crispy and juicy. While this recipe calls for a whole deboned chicken (highly recommended), I follow the directions when making chicken breasts or thighs with equally wonderful results. Get the recipe

To-Die-For Brick Chicken
Oh, this recipe. I make it ALL. THE. TIME. Why? Because it’s a one-pan whole-chicken meal that feeds a family, delivers ridiculously tasty chicken and even tastier potatoes and caramelized red onion. Learn how to crisp the skin in the pan, add yummy vegetables to the bottom, and cook it to perfection and you can alter this recipe to create all kinds of amazing meals. Get the recipe

Perfectly Poached Chicken
Poached chicken may sound and look boring, but it’s the foundation for many delicious dishes! Want to add shredded chicken to any salad or to a GF quesadilla or chicken salad? Poach it and you’ll avoid the dry unpleasantry that often comes with baked or roasted chicken.  Or just follow this entire recipe. With Amaranth Rice and Fish-Sauce Citronette, it’s a next-level lunch or light dinner. Get the recipe

Pan-Fried Chicken
If you’ve got a pan, a chicken breast or chicken tenderloin, an egg, and some GF bread crumbs or flour, you’ve pretty much got what it takes to make a delicious chicken-fried steak or chicken milanese (think chicken fingers, but as a steak!). This recipe shows you how it’s done, using GF bread crumbs and herbs. It also includes a recipe for a wonderful salad with herbed vinaigrette. But if you do nothing but make the chicken, you’ll learn how to make something that’s eternally customizable; for example, if you add lemon-caper-butter sauce and you’ve got chicken piccata or add some grated parmesan to the breading and top with a generous snowstorm of shredded mozzarella cheese and serve over a puddle of warm marinara sauce and—voila!—you’ve got chicken Parmesan. Get the recipe

Roasted Chicken
You can find a gazillion whole roasted chicken recipes online. But what about chicken legs? They’re hearty, affordable, forgiving in the oven, and make great leftovers. This recipe shares a delicious Indian-spice marinade, making this crowd-pleaser even more pleasing. Get the recipe

And now for something totally different and chicken-free…DESSERT!

Coconut Cardamom Rice Pudding with Pineapple-Kiwi Topping

Summer may technically be behind us, but we can still enjoy sunshine flavors. This recipe is another one that can be easily modified. Make it DF by subbing unsweetened coconut cream for cream. Try different seasonings, like cinnamon, nutmeg, or both. Switch up the topping or skip it altogether. Or just make this awesome dessert as instructed. It also makes for a great breakfast. Get the recipe

August 30, 2021

Nothing says backyard cookout deliciousness like a fresh, bubbling fruit pie. So, never mind that this newsletter points you to a fantastic, easy, crowd-serving red berry pie made in a sheet pan and extra flavorful thanks to a punch of lime juice. The real gem here is its crust recipe. Versatile, easy to work with, and made from a handful of common GF ingredients, it’s the one to turn to every time you want to make any kind of pie forevermore.

Of course there’s more, just in time for Labor Day. We all have our favorite grilled main courses. One of mine, which I’ve shared before, is Peanut Butter Chicken. But I find it harder to round out the menu with sides that keep effort down, feed crowds, and impress all at once. So, to take the labor out of your weekend cooking, I’m sharing some easy-pleasy side dishes, too, plus a fantastic carrot cake from my friend Heather Hardcastle of Flour Craft Bakery & Cafe (with outposts in Marin and San Francisco, California). She’s got a beautiful new GF cookbook out, and this must-make cake recipe is in it.

Red Cabbage and Fennel Slaw with Horseradish Vinaigrette

A winning combo of crunchy vegetables, herbs, and spicy horseradish, this vibrant salad has a touch of mayo, which means it can’t sit out all day. But no matter! Pair it with a sandwich or grilled meat or chicken and It’ll disappear quickly anyway. Get the recipe

Grilled Potatoes

So simple, so pretty! This three-ingredient recipe can be made on a grill or a grill pan. But best of all, it results in decorative disks that can partner with pretty much anything. Get the recipe

Quick Pickles

Crunchy, colorful snacking is a fun part of backyard dining. If you’re serving anything spicy, add some refreshing pucker with these pickles. Get the recipe

Classic Carrot Cake with Vanilla Bean Cream Cheese Icing

Here carrots, nuts, and warm spices are baked into a moist but sturdy cake. Paired with creamy vanilla-bean cream-cheese icing, it’s truly perfect for any occasion. Get the recipe

Red Berry and Lime Pan Pie

Nothing says “casual summer party” like this gorgeous. rustic pan pie. Loaded with sweet, juicy berries and topped with an impressive-but-simple buttery lattice-style crust, this pie has it all. Get the recipe

August 18, 2021

Hi!

I hope you and yours are doing well. It’s super weird here in San Francisco. I personally know five vaccinated people who have Covid (not bad cases, but still!). And with the opening and closing of businesses every time a staff member tests positive, it’s obvious that nothing will “be back to normal” anytime soon. Plus, it feels like summer’s coming to a close before it’s barely begun (thanks, San Francisco fog).

Still, there’s much to be grateful for. Flowers are blooming. Farmers markets are overflowing with epic summer produce. And most celebratory after a genuine hell year, kids are returning to school.

In fact, as I type this, my junior-editor daughter, Viva, who critiques all the recipes we create at GFF to let me know if they’re “kid approved,” is milking the remains of the season by hosting a sleepover. In celebration, I’m about to whip up fantastic and oh-so-easy GF crepes. They always kick off the day with joy, and right now I’m all for that!

Below, in step with the coming of school, I share more joy-inducing recipes for snack, lunch, treats, and weeknight dinner. All are kid (and adult) approved, easy-to-prepare with simple ingredients, and truly worth making. I hope they bring you and your family some edible happiness as we continue to navigate these tiresome times.

Gluten-Free Chicken Parmesan

Who doesn’t love a good chicken parm? It’s a reader favorite here at GFF. Crispy breaded chicken, tangy sauce and gooey cheese—yum! It’s so comforting and satisfying for the whole family after a long day at school or work. This version comes together in about an hour, but half the time is hands off. Use chicken cutlets or thin-cut chicken breasts for quick, even cooking. Get the recipe

Gluten-Free Chicken Sandwiches with Green Goddess Dressing

I like to remind readers about this recipe from time to time because it really is a next-level sandwich with little effort. I made it last week and again remembered what rich rewards come from pounding out and pan-frying chicken (do it once, then refrigerate and use it for a couple days) and layering it with homemade green goddess dressing, crunchy cucumber, and more. Sub the chicken for roasted portobello and you’ve got a vegetarian option! Get the recipe

Smoky Manchego Popcorn

Not just for movie night, this popcorn is one of my favorite anytime snacks. It’s loaded with flavor, works well with any type of shreddable cheese and is totally addicting (you’ve been warned!). Get the recipe

Vegan Salted Tahini Chocolate Chip Oatmeal Cookies 

I must admit I’m obsessed with these amazingly delicious, rich and buttery cookies. Oats and tahini add substance, fiber, and nutrition, but I’ve also substituted whatever I have with fantastic results. Plus, gooey bittersweet chocolate chunks and flecks of sea salt make them irresistible to kids of all ages. Get the recipe