If I were to write my kids a little love advice, here’s what my note would say: Dear Beautiful You, You deserve nothing short of magic. Love starts with believing in yourself—the greatest gift you could ever give. Be open to receiving love. There’s no […]
Growing up all over the world, one thing was constant—my Mom Penny’s apple coffee cake. It was one of her standard rotating treats, along with chocolate chip cookies and crostata, an Italian jam tart. My brother Bernardo and I used to fight for the last […]
Chili fries for dinner???! Heck, yeah! Whether you’re paleo or not, this good-for-you, grain-free recipe delivers on flavor and protein. There are no special techniques required, just ingredients that are as close to nature as possible. Translation? They’re minimally processed. Making chili fries grain-free is […]
Everywhere I turn, someone either has the flu or knows someone who does. Sure, good ol’ fashioned chicken noodle soup will do just fine, but if you really want to rev up your immune system, reach for your spice cabinet and your fridge’s produce drawer […]
With all the pressures of the holidays, the last thing you need is a complicated brunch plan—that’s where these doughnut muffins come in. This morning I was craving biting into a jelly doughnut, but having made them before, I know they’re time consuming. These muffins […]
Growing up in an Italian family, the holidays were always kissed with chocolate, especially when we celebrated them in Rome. We would always stop at this decades-old chocolate shop near Viale Libia, close to where my grandfather lived to stand in line to get freshly-made […]
About four years ago, I received an email from one of my readers. She explained in great detail, that she had used my Gluten-Free Multi-Purpose Flour for years, but was recently told she needed to cut out rice and potato from her diet. What followed […]
Go ahead. Give in to this cake’s silky smoothness. Subtle, yet indulgent, each bite teases you with just a touch of salt and a hint of vanilla. In the kitchens of Ovenly—owners Agatha Kulaga and Erin Patinkin’s Brooklyn-based bakeries — experimenting is everything. Their notoriously […]
Do you remember Archway cookies? They were one of my childhood favorites that I wanted to share with my kids. So when Isaiah was diagnosed with gluten intolerance and dairy intolerance, I spent hours in the kitchen playing around with ingredients to get that signature […]
For years, I’ve wanted to make a knockoff recipe for those ubiquitous gingersnaps you get in a box at the supermarket. You know the ones—great for crushing into crumbs for pie crust or for just popping in your mouth. I made something even better—these gingersnaps […]
Next time you feel a cold coming on, reach for your spice cabinet and your fridge’s produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial qualities, spices have long been prized for their medicinal qualities. From breakfast to dinner, […]
What to bake between Thanksgiving pies and holiday cookies? This easy-to-make bundt cake. It’s the perfect transitional baked good—low-maintenance and flavor-wise, reminiscent of both the pies of your recent past and the cookies of your near future. And the texture? Well, check out the close-up: […]
THAT’S GOOD PIE! These are the golden words every piemaker hopes to hear. When Art of the Pie owner and author of Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life Kate McDermott serves her pies, no one believes they’re gluten-free. […]
Two words: Double. Decker. Two more words: Pumpkin. Caramel. Sure, everyone has a classic pumpkin pie recipe they love—I know I do. But, if you want a real showstopper, this is hands-down your pumpkin pie. So, I did what any baker in my position would […]
Gluten-free pie on your menu? From start to finish, I break down everything you need to know—from how to build your pie pantry, how to measure flour, how to make and roll out pastry dough and how to make a cookie crust and a grain-free, nut crust. Gluten-free or not, baking is a science and ingredients are part of the formula.
I’m a sucker for cinnamon goo, but sometimes I just want instant gratification. I don’t always have the patience to gather all the ingredients necessary, make my own yeasted cinnamon roll dough, wait for it to proof all day or overnight—or sometimes twice. This recipe […]
This recipe is a throwback to the days when muffins were actually good for you. You know how much I love my sweets, but these days most muffins you find at your local bakery, supermarket or even in your own recipe box could be labeled […]
Grab one of these snack bars for your next on-the-go breakfast or afternoon pick-me-up. Do you want to know the best thing about making your own snack bars? You know exactly what ingredients you put in them. You also know just how healthy you can […]
Back when Isaiah was first diagnosed with gluten intolerance more than 10 years ago, people didn’t even know what “gluten” was. Do you remember the era of the crumble-into-a-million-pieces, dry-as-sandpaper gluten-free bread? Okay, so what does that have to do with potstickers? Oh, that’s right, […]
It’s nearly the end of October and I’m finally getting into the pumpkin mood. It’s been such a mild fall on the East Coast—I’m talking in the 80s—so turning on the oven has been a slow start. Now that we’re in the steady 50s, I’m […]
This loaf cake is a take on a dessert I devoured in Brooklyn years ago. Al di La is one of those restaurants where you feel instantly as if you’re eating in your grandma’s dining room. There’s an incredibly warm, welcoming vibe that just feels like home. That’s true […]
I’ll be celebrating the unsung hero of cakes—The Loaf Cake—with recipes on my blog all week long. Sure, loaf cakes don’t exactly deliver the glory of a beautifully-decorated, three-layer cake or even the cuteness of a cupcake. In my kitchen, they’re my low-maintenance cake loves. Let me explain: You stir the ingredients […]
It’s definitely no thanks to me that my kids love broccoli. Maybe I can blame my mom for only feeding me broccoli rabe and romanesco growing up. Somehow, broccoli just seemed, well, boring. These days, I only enjoy broccoli two ways—blended into a creamy soup and roasted until […]
Cheesecake used to intimidate me. So many baking rules—and so many cheesecake flavors to choose from! I had a few ripe bananas sitting on my kitchen counter and instead of making the usual banana bread, I decided to try something new and go beyond my comfort zone. The result? This incredibly decadent, light and airy cheesecake. It’s super fancy-looking with its decorative design of dulce de leche, but don’t let that intimidate you—it’s really easy to make!
Muffin tops are making a comeback… at least in my house! Here’s my logic: They’re easy to make, take half the time to bake, are perfect for grab-and-go and the kids (and I) love them! So what’s my favorite part of this recipe besides the fact that it undoubtedly yields the best part of a muffin? It’s incredibly flexible—flavor-wise—so go ahead and swap in ingredients you already have in your fridge or pantry.
I didn’t grow up in a household famous for its perfectly crisp fried chicken, made from a great great grandmother’s recipe passed down from generation to generation. My reality of fried chicken was years stalled by a fear of frying and worse even—greasy, soggy chicken. This recipe for crispy fried chicken was my reawakening. It was born out of necessity as most things this delicious do. When Isaiah was diagnosed with his gluten and dairy intolerances, fried chicken was off the menu—literally—since we’d often get our fill of fried chicken, a popular menu item at Brooklyn restaurants, only when we dined out.
I may not be Irish, but I can definitely enjoy a great shortbread cookie! Yes, shortbread is traditionally associated with and did, in fact, originate in Scotland, but its popularity spread into Ireland, especially given the quality of their butter. If you’re dairy-free like Isaiah was when he was first diagnosed with gluten intolerance, go ahead and swap in non-hydrogenated shortening or dairy-free buttery spread or sticks. The trick to these ultra flaky, melt-in-your-mouth shortbread cookies isn’t the butter you’re thinking. It’s peanut butter.
There’s a reason I used to own a bakery… I love sweets! This is the ultimate chocolate loaf cake. I’ve always loved the combination of chocolate and peanut butter. If peanut butter isn’t your thing, leave the frosting off completely and sprinkle with confectioners’ sugar if you like.
During the long, cold winter months, my kids know all too well that I could happily subsist on soup alone. I find it both comforting and nourishing. Even better, it’s an easy going dish—or meal, if you’re me. I love that soup doesn’t have to be complicated, allows for improvisation and if we were to boil soup down to its very essence, it really is whatever you make of it. That’s true for so many choices we consciously make in life—both in and out of the kitchen.
WHO: Jeff Hertzberg, M.D., and Zoë François, Artisan Bread in 5
BOOK: Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
RECIPE: Gluten-Free Cinnamon Buns with Cream Cheese Icing