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.
Starters & Salads
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!
I owe everything I know about cooking and all of my kitchen curiosity to my mom, Penny, and my grandfather, or Nonno as I used to call him. Growing up, the day’s events were always focused around mealtime—from talking, shopping, prepping and cooking—food was by far the means to happiness. This is common in Italy, where I was lucky enough to spend every other summer with my Neapolitan grandfather.