Category Archives: Gluten-Free Is Me

Gluten-Free is Me: Sweet Potato Latkes with Scallions and Kimchi

Gluten-Free Spiced Sweet Potato Latkes Recipe with Scallions

As I’m sure you’re well aware by now, fried potatoes are among my favorite things in the world, right up there with miniature ponies, massages, and videos of Taylor Swift awkwardly smashing shit with a golf club.

Come Christmakkah, I put aside my usual French fries and primary condiments in favor of some Jewish potato pancake love with far fahncier accoutrements—things like caviar and crème fraiche that they definitely never served at the shtetl.

Besides the condiments, there’s something else that makes potato latkes a definitive special occasion treat for me. And that’s the amount of grating that’s involved.

There are few kitchen tasks I hate more than shredding vegetables on the side of a box grater, which inevitably takes off a few of my knuckles in the process.… Continue Reading

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Feeding Friends: Gluten-Free Crab Cakes with Pretzel Crust (and a Cookbook Giveaway!)

gluten-free crab cakes with pretzel crust | the best baltimore crab cakes - super easy

This summer, I had big plans to finally cross crab cakes off my list of things to gluten-free-ify. In preparation, I scoured the interwebs and virtually devoured many classic Maryland crab cake recipes, which use a much higher ratio of crabmeat to breadcrumbs than the usual hockey pucks at TGI Fridays. But making that simple crumb replacement seemed too easy. So without a more clever solution, I put gluten-free crab cakes back on the shelf and, instead, satisfied my cravings for creamy, indulgent shellfish with this dip.

But earlier this fall, I found my answer flipping through my friend Silvana Nardone’s new cookbook.… Continue Reading

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Gluten-Free Is Me: Giant Chewy Ginger Cookies

Gluten-Free Ginger Cookies Recipe

I recently came out with some confessions from my childhood. Mainly about my status as a horse nerd, who went to a camp that specialized in such dorky, horsey pursuits. But even when the summers were over, I spent the majority of my time on weekends at the barn riding, cleaning tack, and, come winter, trying to get my toe warmers to work their magic in my tall boots.

There are many rituals I miss that revolved around ponies. But the one that comes to mind today doesn’t involve trying out mane-and-tail shampoo on my hair in the shower stall.… Continue Reading

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The 7 Best Gluten-Free Sauces and Condiments

The Best Gluten-Free Sauces and Condiments | Gluten-Free BBQ Sauce, Gluten-Free Teriyaki Sauce, Gluten-Free Spaghetti Sauce, Gluten-Free Peanut Sauce, Gluten-Free Mayonnaise, Gluten-Free Romesco and Gluten-Free Carrot-Ginger Dressing

I hope everyone had the best Thanksgiving!

I know I should technically be diving right into holiday planning mode and/or helping you disguise your 5-day old turkey into curry or casseroles or croquettes. But luckily, I already did the latter last year (see here for turkey tikka masala and other treats), so I thought I’d take advantage of the rare lull to talk about something a little more practical than how to make eggnog for 18 of your boozy friends.

The biggest learning curve when I first went gluten-free was trying to navigate all the condiments and sauces that were now a landmine for wheat additives.… Continue Reading

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Gluten-Free Is Me: Vegan Pumpkin Risotto with Rosemary

easy pumpkin risotto recipe | vegan, healthy, quick meal ideas

Risotto is one of my favorite dishes to teach in my cooking classes (along with paella and pilaf) because it’s gotten a bad rap over the years for being time intensive and difficult. Patience is definitely one of the key ingredients, and one that I rarely have in Sam’s Club sized supply. So luckily this vegan pumpkin risotto is as easy as risotto gets, using canned pumpkin instead of fresh to throw a bone to my laziest cooking self.

What makes risotto actually a rather great beginner dish is the stirring. For those who have more experience, this can be a meditative thing.… Continue Reading

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Gluten-Free Is Me: Banana Muffins (For My Birthday!)

gluten-free banana muffins recipe - can be dressed with chocolate frosting as cupcakes!

I turn twenty-nine this weekend, a little fact that I’ve been less than excited to celebrate. Some birthday years bring on the blues more than others. And I’m not necessarily bummed about 29, it just feels rather anti-climactic compared to all my friends who are welcoming in the wisdom of their 30’s, which I couldn’t be more excited to get a dose of myself.

Buzzfeed puts twenty-nine at number four on their 20’s rankings, which isn’t saying much, since the majority of those other mid-years are spent in the midst of a quarter-life crisis that stems from feeling like you have to get your shit together, while not having enough maturity to actually know want to do with your life.… Continue Reading

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Meatless Monday: Japanese Miso Eggplant

Japanese Eggplant with Miso Glaze - Easy, quick and healthy!

Most kids reserve some right to pickiness when it comes to food. I was certainly no exception, if my latent adult fruit phobia is any indication. But I was never picky in the traditional white foods supreme kind of way that so many parents talk about and battle against. I ate my vegetables like it was a competitive sport, the greener the better.

Still, there were a few vegetables that escaped me for textural reasons and one of those was eggplant. It wasn’t until I discovered the small ones at Japanese restaurants—baked until the flesh is silky soft, and slathered with a miso glaze—that I welcomed eggplant into my heart without exception.… Continue Reading

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The Balanced Diet: Easy Quinoa Paella with Clams, Chorizo and Winter Greens

Easy Quinoa Paella with Clams, Chorizo and Winter Greens

I realize that I’ve spent a good chunk of my time here this past year attempting to quinoa-fy things. It’s honest, important work. Especially if the fruits of your labor include quinoa fried rice and tabouli. But I can’t say that it’s always particularly challenging.

It doesn’t take a rocket scientist (or Nathan Myhrvold) to swap out cooked rice or bulgar wheat for one of their healthier, gluten-free grain friends. So when I got back to New York this fall, I wanted to really experiment—to push my quinoafication to the next level. I wanted to make something crazy. Something like quinoa paella.… Continue Reading

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