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Gluten free

Crispy Potatoes, oven roasted goodness

These crispy potatoes are something I make all the time. They’re everything I want in a roasted potato: crisp on the outside, soft on the inside, and thoroughly seasoned throughout. They are pretty much as satisfying as french fries without requiring any messy vats of hot oil. There are a few tricks to getting there. …

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Corn, Jalapeño, and Sweet Potato Bisque

This is a later winter soup. A weeknight soup. A mostly from-the-pantry soup. A simple throw-it-together, simmer, blend, garnish and ladle into bowls and curl up on the couch in your sweatpants and watch some Netflix kind of soup. I first learned about this soup when I came across it on Luisa’s site about five years …

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Italian Meringue, toastable marshmallowy goodness

Italian meringue is easily my favorite meringue. It’s glossy and marshmallowy and incredibly versatile. Unlike basic French meringue, which involves simply whipping egg whites and sugar together and must later be cooked to be safe for eating (which is great in things like a pavlova), Italian meringue is cooked in the process of making it. …

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Peanut Butter Brittle with Chocolate

This peanut butter brittle is a delightful treat. It’s light and crisp, a bit like the inside of a Butterfinger. That lightness is the result of a dash of baking soda that introduces about a zillion air bubbles and transforms brittle into a delicate, crunchable candy. The peanut butter and absence of mix-ins make it …

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Brown Sugar Oat Flour Strawberry Rhubarb Crisp (gluten free)

This strawberry rhubarb crisp with oat flour might be the best version of the humble, rustic dessert I’ve ever eaten. And it happens to be gluten free and 100% whole grain. I’ve made plenty of versions of crisps and crumbles over the years. (Like this all rhubarb crumble with vanilla and orange zest, and this …

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Baked Sweet Potatoes stuffed with Marinated Feta

This baked sweet potato stuffed with marinated feta is perfectly balanced between hot and cold, sweet and salty, creamy and crunchy, bright and mellow. It’s a spin on a stuffed baked potato. But this time it’s a sweet potato, and the filling takes a turn for the Mediterranean with salty olives and tangy feta and …

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