Kelly Fields’s Haystack Cookies
June 22, 2016
Gluten Free

Kelly Fields’s Haystack Cookies

I toasted the rolled oats called for in Ms. Fields’s recipe, just to get a little more texture out of them. Make sure the mixture is hot when you drop the cookies or the texture will be too crumbly. Ingredients 1 ⅓ cups plus 1 tablespoon rolled oats/160 grams 1 cup sugar/219 grams 2 ounces unsalted butter/56 grams ¼...

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1 week ago
Quinoa-Oat Crumble Topping
June 08, 2016
Gluten Free

Quinoa-Oat Crumble Topping

Lately I’ve been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like. But crumbles can make a fine alternative, because the topping requires none of the flour that gluten-intolerant diners...

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3 weeks ago
Butter and Buttermilk
June 06, 2016
Buttermilk

Butter and Buttermilk

This recipe is adapted from Anne Mendelson, the author of “Milk: The Surprising Story of Milk Through the Ages.” It’s a bit of a project. There’s a fair amount of stirring, processing, straining and separating. But the result is butter and buttermilk from your own kitchen, making this a fun recipe to make with children...

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4 weeks ago
Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme
June 01, 2016
Buttermilk

Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme

These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They’re great with cheese and with salads, soups and stews. Ingredients 150 grams (approximately 1 1/4 cups) whole-wheat flour 100 grams (approximately 3/4 cup) unbleached all-purpose flour 10 grams...

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1 month ago
Gluten-Free Pumpkin Dumplings With Radicchio
May 22, 2016
Gluten Free

Gluten-Free Pumpkin Dumplings With Radicchio

Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son. It’s incredibly easy. Just mix together a can of pumpkin purée, a couple eggs and a cup of gluten-free flour blend. Plop spoonfuls into a pot of boiling water, and in minutes –...

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1 month ago
Buttermilk-Brown Sugar Waffles
May 07, 2016
Buttermilk

Buttermilk-Brown Sugar Waffles

This recipe first appeared in The Times in a 2006 article Julia Moskin wrote about wedding registries and what items couples should (and shouldn’t) include on theirs. A cookware set? No. Better to buy pieces individually according to a couple’s needs. A waffle iron? Why yes, if there’s any chance of children....

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2 months ago
Gluten Free Candied Cranberry-Rosemary Walnut Crumble
May 07, 2016
Gluten Free

Gluten Free Candied Cranberry-Rosemary Walnut Crumble

When Brooklyn mom Silvana Nardone’s son was diagnosed with gluten intolerance at the age of 10, the food editor and bakery owner didn’t want to cook foods that were just similar to his favorite dishes. “He knew what everything should look and taste like,” says Ms. Nardone, author of “Cooking for...

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2 months ago
Gluten-Free Dessert Pastry
May 04, 2016
Gluten Free

Gluten-Free Dessert Pastry

I worked with many different combinations of flours before settling on this one. I love the flavor of the oat flour, but it is so fine that when I tried using all oat flour the pastry crumbled much too easily. So I combined it with corn flour, which is finely ground cornmeal; Bob’s Red Mill produces the version I used. Millet...

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2 months ago
Hazelnut Cheesecake With Salted Caramel Glaze
May 02, 2016
Gluten Free

Hazelnut Cheesecake With Salted Caramel Glaze

Ingredients For the crust ½ cup finely ground hazelnuts 1 cup gluten-free flour 1 cup packed brown sugar 6 tablespoons unsalted butter, cold and cubed For the filling 16 ounces cream cheese, softened 1 cup granulated sugar 1 cup milk 1 cup crème fraîche ⅛ cup gluten-free flour 1 teaspoon vanilla extract For the glaze 1 cup...

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2 months ago
Lettuces, Sprouts and Snow Peas With Radish Water
April 24, 2016
Lettuce

Lettuces, Sprouts and Snow Peas With Radish Water

Ingredients 3 small shallots, sliced thinly 1 tablespoon ginger juice (pressed from one 2-inch-long piece ginger, grated) 3 tablespoons rice wine vinegar 2 tablespoons mirin, more to taste ¾ teaspoon kosher salt, more to taste 2 medium tomatoes ¼ cup grapeseed oil 6 to 8 scallion tops in 2-inch pieces 8 ounces snow peas 1 cup...

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2 months ago