This is an exceptionally creamy, soft, dairy-free cheese made from soy yogurt and coconut milk. You can enjoy it as is, use it to make spreads like Liptauer, or incorporate...
This is my go-to blend of gluten-free flours made from whole grains. I use it for feeding my sourdough starter, baking bread, pancakes, and pies — so I usually prepare...
Cream soups are a wonderful way to eat more vegetables. They give familiar ingredients a completely new character — smooth, creamy, and gently flavored. Think about it: a cream soup...
Combining banana bread and carrot cake? Now that’s a brilliant idea! Both cakes have similar textures, and their flavors complement each other perfectly. That’s why this banana-carrot fusion has already...
Rhubarb — you could say it’s the first “spring fruit” you can bake pies with, although technically, it’s a herbaceous plant and a relative of buckwheat.Its thick stalks have a...
Summer Galette with a Delicate, Crisp, Buttery Crust and Fragrant Strawberry Filling — what could be better?! A galette is a simple free-form tart made with seasonal fruit or berry...
If you’re going to go through the effort of cultivating a natural gluten-free sourdough starter, let it be for real bread. This is a foundational recipe for whole grain gluten-free,...
The Burnt Basque Cheesecake originated in San Sebastian, a city in the Basque Country of northern Spain. It was created by Santiago Rivera, the chef at a cozy bar called...
This cake has a soft, elastic texture with a hint of Amaretto flavor from the marzipan. It has thin layers of apples or pears at the bottom, topped with chopped...
Here’s a dairy-free version of classic Italian pesto. I love pesto and always add it to pasta, so I wasn’t ready to say goodbye to it just because it contains...
