May 4th, 2013 by
Recipe: Gluten-Free Tortillas
The piles of gluten-free tortillas in the grocery stores are doing more than stacking up the carbohydrates in your diet; they’re also raking in the dollars at $5 to $7 per half dozen, which is a lot of investment for something so simple.
Granted, the tortilla is a true Tex-Mex team player, being able to cradle a taco, hug a burrito, and sandwich a quesadilla – versatile like no other.
But still, don’t you want to spend your precious gluten-free food dollars on something you CAN’T make yourself?
April 22nd, 2013 by
Recipe: Blitz Pizza Crust
Takeout pizza: and your excuse is…?
Really, I don’t mean to be snarky here. There are reasons for calling Pizza Hut and ordering a large Super Supreme to go.
But, with this super-simple, no-knead crust recipe, there’s very little standing between you and fresh, hot, HOMEMADE pizza.
All you need is flour, water, yeast, salt, a touch of olive oil – and a mixer.
March 18th, 2013 by
Wheat eaters have it SO easy, don’t they?
They can grab any old cracker, chip or toasted bread when they want something to scoop up their favorite spread. We, the gluten-intolerant, have fewer choices when it comes to this mission. I myself often reach for the box of rice crackers, or make chips out of veggies such as carrots or kale.
Would it be too much to ask for something that would provide a little double-duty? One that could play the role of soft sandwich ends OR crispy snacker chip thingy if toasted to perfection?
How about something tangy that could be chewy or crunchy depending on the mood or needs? And better yet, haven’t you been waiting for more excuses to use your gluten-free sourdough starter anyway? Think flatbread.
March 11th, 2013 by
Recipe: Spinach-Ricotta Calzone
Calzone: the prim & proper pizza eater’s answer to the ooze and drip of melted cheese, hot sauce, and ungainly toppings.
Let’s just call it outside-in pizza.
February 18th, 2013 by
We all love the efficiency and ease of the one-pot wonder: a meal that’s made in one vessel – thrown together and baked or cooked – ready for the after-skiing (or in my case, snowboarding) meal.
A steaming hot pot of spicy chili was always on the menu, waiting for my family when we got home from the mountain – the best thing to fill my hungry tummy after a long day of racing. Thawing out to a great comfort meal is an important part of life here in the Northeast, and we Vermonters certainly participate in plenty of bone-chilling cold-weather winter activities.
February 18th, 2013 by
Recipe: None
Good morning, everyone! It’s blog day today, so I’m going to get ready to go to work and spend my day in the test kitchen with Frank, Andrea, Susan, and the gang getting ready for another great blog post. Woot, woot!
January 9th, 2013 by
Recipe: Cheeseburger Pizza
Two all beef patties special sauce lettuce cheese pickles onions on a sesame seed bun.
Make that on a light/tender/crunchy sesame seed pizza crust.
Eschew the drive-through? Here’s how.
January 1st, 2013 by
Recipe: Sunflower Pizza Crust
It’s hard to believe 2013 is already here.
New years always come with question after question, if you ask me. Little questions, like “Where did the time go? ” and “Where exactly did I put that gift card?”
The new year brings much bigger questions, too. I know I’ll be asking…
September 26th, 2012 by
Recipe: Jen’s Schiacciata
This is a story about bread bakers, King Arthur Flour, the Internet, and Facebook.
I’ll make it short because, unlike the slow-rising yeast breads so many of us love to bake, we don’t have time.
Time to get our work done, to connect as we’d like with family and friends, to stop and smell the roses (or at least pull a few weeds), or to spend even 30 seconds enjoying a beautiful sunrise.
Life today is go-go-go, 24/7. We’re assailed by electronically delivered information every waking moment.
September 24th, 2012 by
Recipe: Skillet Flatbreads
You, my friend, like to make people smile.
Handing your loved ones a fresh, warm, home-baked treat is a baker’s equivalent of a novelist submitting a manuscript for publication. For us, hearing “OH, my goodness, that’s delicious!” is the equivalent of a writer hearing “Here’s your Pulitzer Prize.” Or maybe…