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, […]
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 […]
What does summer mean to you? To me, besides beaches and backyard barbecues, summer means visiting local farms early Saturday mornings to see the week’s harvest. Summer is peak growing season and that usually means more fruits and vegetables than I know what to do with. Everything […]
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.
The Super Bowl? I confess I’ve never watched it. Like, really, sat down on the couch and followed every play. I do, however, love to cook for the Super Bowl, which for me is just a wonderful reason to spend time with friends and eat fun finger foods together.
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.
Summer is when our family’s schedule always gets crazy!! That’s why I’m starting a Gluten-Free, Dairy-Free Weeknight Menu Planner —to make planning dinner one less thing to put on my to-do list. I know firsthand what it’s like to figure out what to make for supper every single night—especially when you’re feeding a family of hungry kids. It’s a challenge to plan what you’re making and time-consuming to shop for the ingredients. Plus, you need to please everyone! Not easy…so here’s your weeknight menu planner! Plus, a seasonal dessert to sweeten the deal.
I’d love to introduce you to one of my old Food & Wine magazine colleagues and longtime friend, Laura B. Russell. These days, we travel in the same gluten-free circles, doing cooking demos around the country. Today, I’m excited to support her new cookbook, Brassicas: Cooking the World’s Healthiest Vegetables and share her recipe for Gluten-Free White Pizza with Arugula and Prosciutto.
Gluten-Free, Dairy-Free Quinoa Salad with Roasted Sweet Potatoes, Crispy Bacon and Toasted Hazelnuts
I made this quinoa recipe earlier this year when I was whisked away on a beautiful escape to Italy. One requirement of the trip: I was to bring snacks and dinner for our airplane ride. Mission accomplished. I’d say I got the deal of a lifetime…Im truly one lucky girl!
Growing up with an Italian father and American mother, I’ve eaten my fair share of risotto, which happens to be naturally gluten-free and can happily be made dairy-free. But, the one ingredient I lacked in my risotto was patience. While my mom might have the patience of a cooking saint, I was not born with this trait. My stubbornness to find an easier way led me to choose the oven over the stovetop and I’ve never gone back.
Back when Isaiah was first diagnosed with gluten and dairy intolerance, bread options were few and not-at-all satisfying. In fact, most of the breads we bought from our local supermarkets and health food stores just crumbled into pieces at first bite. Then, I thought of my waffle iron and how the squares were pretty much the same size as sandwich bread—and a new gluten-free bread was born!
The savory flavor options are endless. For this sandwich, I made a sun-dried tomato waffle bread, but you could keep it plain or add other flavorings like caramelized onions, crisp bacon or even just some Dijon mustard.
Summer is flying by! I wanted to quickly share an easy, hearty shrimp salad with you. It’s based on one I had recently at a food shop in Brooklyn I like to check out every now and then called Bklyn Larder. To serve, just place the shrimp salad over chopped romaine or field greens.
The secret ingredient to my creamy dairy-free pesto is…water. Years ago, thanks to my magazine test kitchen friends, I learned that water is often the solution to many cooking conundrums.
Summer is breezing on by so I wanted to share my latest gluten-free recipe collection with you. I recently developed these recipes in partnership with Udi’s. I hope you enjoy them as much as my family!
Please let me know if you have any dairy-free needs and I will be happy to give you my best substitution solutions. Just leave me a message on my Facebook page, Silvana’s Kitchen.
Breakfast is my family’s favorite meal of the day. So when we’re feeling like comfort on a plate or when I need a break in my cooking routine, I make dinner for breakfast. This summer, I’m busy wrapping up recipe development for my second cookbook so I’ve been cooking up lots of old favorites for the family, including this recipe—definitely an oldie, but goodie, from my first gluten-free, dairy-free book, Cooking for Isaiah.
I just returned to Brooklyn after shooting my next cookbook on location at my house in upstate New York. I’m finally putting the finishing touches on the manuscript and can’t believe the holidays kickoff this week! Meanwhile, I’d love to share my latest collection of more than 40 gluten-free recipes that I developed exclusively for Food & Wine magazine, where I’m a F&W Online Columnist.
Forget everything you’ve ever learned about how to make a good meatball. What I’ve learned is that there’s absolutely no reason why meatballs shouldn’t naturally be gluten-free—and dairy-free. Even growing up with a Roman father and Neapolitan grandfather didn’t school me as to why you have to first soak bread in milk before you can even think of forming a meatball. And when you think of what the soaked bread is technically there to do—give the meatball a melt-in-your-mouth tenderness—there are easier, healthier ways.
Feels like summer in the city over here in Brooklyn! What better to welcome the season than with grilling. I love the fast cooking times and the easy cleanup that comes with making a meal on the grill. I also like to let my ingredients speak for themselves, which is to say that if you’re getting in-season veggies and good-quality meats, they’re already packed with lots of flavor so a sprinkle of salt and pepper along with a drizzle of fruity olive oil is all you need.
My Mom is famous for her meatloaf. I should know. I grew up eating it at least once a week. It was, after all, part of her repertoire of revolving weeknight dishes. As a kid, I remember wondering why she always cooked up the same slurry of meals. Yes, every now and then, she would divert from her recipe rolodex and venture out into the unknown recipe world. But for the most part, she stuck to her tried-and-true plan.
Where I live, in New York City, things are just starting to warm up. That’s why I wanted to get in my family’s go-to soup. It’s easy to make and relies heavily on what you already have in your veggie crisper and cupboards.
When I make the minestrone, I like to include at least one green—here, I use Swiss chard—and some fresh herbs. It gives the soup a bright flavor and pop of color. The garlic croutons add a nice crunch. So take the chill off the start of spring season with my hearty greens-and-beans soup.
Sometimes, I just need dinner to cook itself. Can you relate?
While takeout may be the norm in New York City, I prefer to cook my family’s meals from scratch. Occasionally, I get help from store-bought meal starters (like a gluten-free pizza crust or rotisserie chicken) or splurge for dinner at a favorite gluten-free friendly restaurant. After all, Moms have enough pressure as it is.
While chili may be the quintessential Super Bowl food, it’s my weeknight go-to recipe. I like to switch up the ingredients depending on what I find in my fridge, but I’ve realized through all of my chili incarnations over the years that simple is really better. The idea of easy and effortless is something that I’m trying to translate to my personal life, too. I want to spend more time living and sharing real moments than worrying about every little thing—especially when it comes to putting dinner on the table. Eat this cold-weather favorite with a spoon, in a crispy corn taco shell or piled high, Sloppy Joe-style, on a gluten-free bun.
The weather in Brooklyn has been unusually warm for winter, but the constant clouds that keep the sun from shining still beg for closeness and comfort. For me, there’s only one food that can warm up my grey mood—soup! That’s why I always have some stockpiled in my fridge and freezer.
I’m a little bit behind the slow cooker revolution, but one try and I knew I was in love: While the cooking may be slow, the kitchen prep time is fast. I also didn’t want all of the dishes I made to be stew-like. I conquered that fear with my take on this classic chicken dish.
You know what it’s like to not be able to have bread or pizza or focaccia. My family does, too. For the past five years, I’ve been trying off-and-on to replicate the chew, the bounce and the bend that occurs naturally in a gluten-full bread. I’ve made batches and batches of doughs—all failures. But, those failures have led me to the biggest bread success I’ve ever had. And I’m happy to share it with you.
There’s a food co-op near our upstate New York home and even though it’s tiny, they manage to cook two soups a day. For months, I was obsessed with their carrot soup. Raw cashews were the secret to the creaminess that ultimately made this soup a bisque. Lime was the other curious ingredient that transformed an otherwise ordinary carrot soup into a must-have.
Living in Italy as a kid always translated into big bowls of spaghetti with clams. Growing up, inviting smells wafting through the house would always lead me straight to the kitchen, where my mom was often standing at the stove.
Here’s my latest recipe for the Food Network’s Healthy Eats Blog! This time I’m talking meatballs. Why do they have to contain gluten? When you think of what the soaked bread is technically there to do—give the meatball a melt-in-your-mouth tenderness—there are easier, healthier, non-gluten ways to get there…
Want to eat your veggies and love them, too? Then you’ll love these easy, flavor-packed burgers. read more…
Everyone appreciates getting in and out of the kitchen fast on a weeknight. Recently, I started blogging for the Food Network about it. The concept: First, I make a low-maintenance, basic recipe that I can keep on hand in the fridge. Then, throughout the week, I’m ready to get dinner done fast with easy mix-in mains.