Recipe: Granola Bars (Gluten-Free)

I adapted this recipe from a more sugary one I found in Martha Stewart Living. Because these are low in sugar, they’re a bit more crumbly that the Martha Stewart version. (Sugar works as a glue together with the fat.) You can make these vegan by substituting coconut oil for the butter. It results in a slightly different texture, but the taste is … Read more

Recipe in a Flash: Pomegranate-Strawberry Sorbet (vegan, lactose-free)

Pomegranates go on sale this time of year, so I froze some along with the applesauce I made recently for a rich sorbet. I love how it turned out—delicious, creamy and pomegranate-y. Ingredients ¾ cubes of frozen unsweetened applesauce* ¾ frozen strawberries ½ frozen pomegranate seeds, plus a few for sprinkling 1 tablespoon almonds 2 tablespoons full-fat coconut milk Freeze the … Read more

Recipe in a Flash: Rose Ice Cream (vegan/paleo)

This ice cream features fruits, flowers and nuts from plants that are from the rose family, botanically speaking: strawberries, cherries, juneberries, almonds and, of course, roses. Notes on ingredients and substitutions are at the end. Ingredients 1 cup frozen strawberries ½ cup cherries ½ cup juneberries 2 tablespoons almonds 2 tablespoons unsweetened coconut cream or coconut milk (full fat) 1 teaspoon … Read more

Making pizza dough from scratch in 9 easy steps

Making pizza dough from scratch in 9 easy steps

Making pizza dough from scratch sounds harder than it is. And this recipe makes it even easier by cutting down on the kneading. Kneading helps the gluten in the wheat form long strands that hold the dough together and give bread its customary chewiness. Gluten also develops and becomes stronger as dough rises. By increasing the rising time, you can … Read more

Recipe: Cucumber-Kohlrabi salad

Companion made this beautiful salad. My first instinct, of course, was to take a picture. But it tastes good too. The white chunks are not cheese, though they sort of look like it from this angle. They are kohlrabi, a close relative of broccoli eaten for the stem, rather than the florets. Kohlrabi has a nice, nutty taste and crispy texture. … Read more