This savory cheddar dutch baby topped with golden mushrooms and wilted pea greens makes an easy weeknight meal or weekend brunch. Vegetarian and gluten-free.
If anything is good for pounding humility into you permanently, it’s the restaurant business. –Anthony Bourdain
I’ve worked in kitchens since I was in high school. I waited tables through college. And my first job post-graduation was in a gluten-free wholesale bakery. I’ve never held an office job, never owned anything suit-like, just a chef’s coat. I always thought that cooking seemed extremely glamorous. But it really wasn’t. I read Kitchen Confidential when I first moved to San Francisco in the early 2000’s and it helped me to see the restaurant world with open eyes.
These gluten-free corn flour waffles slathered in whipped honey ghee and topped with juicy strawberries and fresh mint make dessert & brunch dreams come true. Made in collaboration with Sarah of Snixy Kitchen and sponsored by Organic Valley.
I’m extra excited to share today’s recipe because WAFFLES. You see, up until last week, I didn’t own a waffle iron. I had major waffle envy, and tried several times to make myself buy one, but the thought of storing another piece of cooking equipment I’d only use occasionally kept putting me off. Our San Francisco apartment has little storage space, and every incoming item means that something else has to go. But when Sarah and I teamed up with Organic Valley to show off their ghee, I pulled for us to make waffles together so that Sarah could teach me her ways.
This stupid easy, gluten-free, one-bowl chocolate cake with peanut butter frosting gets big flavor from roasted peanut oil, malty teff flour, brown sugar and buttermilk all crowned with swirls of salty frosting. Thanks to La Tourangelle for sponsoring this post! All opinions are my own.
Chocolate peanut butter lovers rejoice! I’m so excited to share today’s recipe because it changed my mind about three things I used to feel “meh” about: cake, peanuts, and frosting. In my book, cake is better than no dessert at all, but I’d take pretty much any sweet (pie, tart, crisp, cobbler, custard, ice cream, or good bar of chocolate) over it. Peanuts and their byproducts are only acceptable when chocolate is involved. And frosting has to have cream cheese in it to be rendered edible. And yet I would gladly eat this cake and all its offending components every day of my life and be perfectly happy.
Maple-sweetened fruit crowned with tender gluten-free, whole-grain biscuits treads the line between nourishing and decadent in this apple rhubarb cobbler. Thanks to Coombs Family Farms for sponsoring this post!
I have a weakness for warm, rustic fruit desserts, especially ones crowned with these cobbler biscuits. The base recipe comes from my cookbook Alternative Baker and was nearly nixed from the book during testing when I couldn’t get the biscuits right. They ranged from tight, meatball-like wads of dough to unsightly batter that resembled human excrement (that particular version was dubbed “poop cobbler”). My friend Caterina came to the rescue with the quirky technique of heating the dairy for the biscuits, which gives them an instant lift, and since then I’ve made cobblers with nearly every fruit and alternative flour in existence, including peaches with teff flour, berries with amaranth flour, and this Blueberry Plum Cobbler with Corn Flour Biscuits. Call me crazy for cobbler.
Maple sugar makes this creamy, dreamy ice cream taste like the most intense maple you’ve ever had. Thanks to Coombs Family Farms for sponsoring this post!
Maple has been my favorite sweetener for years, and now that I’ve seen how it’s made, I love it even more. Last month, the folks at Coombs Family Farms invited me and Jay to New England to see their sugaring process firsthand. As born and raised Californians, a trip to New England in the dead of winter made us nervous. “What if I die?!” I asked my Massachusetts friend Janet the week before the trip. Perplexed she asked, “You mean…of snow?”
Ghee makes extra flaky gluten-free piecrust – the perfect vessel for creamy, savory cheddar mushroom asparagus quiche. Thanks to the folks at Organic Valley for sponsoring this post!
I make an asparagus quiche or tart just about every spring, so I was shocked (shocked!) to realize that after nearly 9 years of TBG, I have yet to share one here. The closest I got was this quicker, lighter number made with a polenta crust and yogurt filling. Super tasty, and a whole lot faster and easier than this version, just not quite as decadent as the classic.