April 15, 2019
I type this from Reno, Nevada, home to a variety of low-slung casinos and Junior Editor Viva’s volleyball tournament. Events like this—where you’re camped out in a parking lot all day between matches, eating convenience foods—remind me how important it is to know about great grab-and-go GF products. That’s why I’m committed to adding hundreds of product reviews to this, our brand new gffmag.com site. We try every product that comes our way and only feature the very best of them. We’ve added a lot of new favorites this week, so check them out to discover great breads, cookies, pastas, and more.
It’s been a busy week in other ways since our relaunch of gffmag.com. We’ve added about 30 more recipes, and we still have about 400 to go before we’re caught up.
But that doesn’t mean we’re resting on our laurels.
Here’s what’s brand new this week:
As we head into our Spring Break, we’re also facing Easter and Passover, two celebrations that give reason to prepare and devour outstanding food. Hop on over to some of our recipe section to find some foods for your celebrations.
Here are a few for Passover:
Roasted Winter-Spiced Chicken (you can easily double or triple the recipe)
Double Orange Flan
Chocolate Chip Macaroons
Dairy-Free Chocolate Pot de Crème
White Chocolate Bark with Pistachio, Rose and Raspberry
Slow-Roasted Pork Shoulder
Roasted Leg of Lamb with Grilled Meyer Lemons and Black Olives Recipe
Carrot Cake with Maple Cream Cheese Frosting
Smashed Potato Eggs Benedict with Easy Blender Hollandaise Sauce
Pecan Banana Bread
Don’t forget you can always see what’s new on gffmag.com and what we’re up to by visiting this page!
Happy Reading and Eating,
April 3, 2019
It’s exciting here at GFF HQ. We’re in the process of making the transition to a primarily digital publication, serving up new recipes, product reviews, and articles to our online readers and sharing our entire recipe library with GFF Members on this site. (We will have all the library content up by the end of April, if not sooner.)
And, it’s SPRING! Finally! Our Northern California winter has been so wet, I’ve actually had to plan meetings around whether flooding roads may stop me from getting to my daughter, Junior Editor Viva, when school lets out.
On the literal bright side, the mountains of Marin and Napa counties are verdant, the cherry blossoms lining my San Francisco neighborhood are in full bloom, and spring produce is beginning to brim in our local markets.
This, of course, gets us right into the kitchen, and that’s where the West Coast GFF core team and I are as I write this. We’re developing and photographing new super-simple spring dinners, including the salad below, which I’m officially obsessed with, and soft pretzels to tote to your baseball games or just eat right out of the oven. (Evidence below!)
We’re also out and about. I just feasted on totally amazing fried chicken at San Francisco’s brand new all GF/DF Little Gem on Union Street. Their second location is more restaurant-like than their Hayes Valley location, with table service and hip-hop music. Below is a shot (with poor lighting) from my visit, and if you’re inclined, you can make their ridiculously creamy-good GF/DF lemon custard right now.
I also made a dash to stunning Biltmore Estate in Asheville, North Carolina, and get this–they are WAY GF friendly and knowledgable in all their restaurants. Plus, they serve the most incredible GF beer and bacon almonds. You can bet we’ll create a copycat recipe soon!
Meanwhile, our East Coast-based editor, Cindy Rice, just paid a visit to Modern Bread and Bagel, Manhattan’s new GF destination. Their bagels are everything they should be—chewy, dense, perfect, and served with house-made schmears. If you’re in the neighborhood, definitely go.
The rest of the time, I’m doing what I always do—hustling to hit deadlines, managing my teen daughter’s incredibly robust social life, planning my next travel adventure (next up: a GF Europe adventure, and we’ll bring you along), and getting dinner on the table. Following are a few of my favorite go-tos that help me do that with ease. If you try them, let me know if they become yours, too. I’m at firstname.lastname@example.org.
Thanks for reading and eating with us and check back often to see what we’re up to.
P.S. Wanna learn more about us? You can do it here.
Erika Photo Emma K. Morris