Currently one of the most popular imports from France, macarons are a light, meringue-based confectionary . Their airy biscuits, which sandwich sweet fillings, are typically made with egg whites and almond flour—and a lot of patience. The batter can be tricky and temperamental and requires about 2 hours to make. But never fear, Gina has… Read More »

If you’re walking down the cobblestone streets of Siena, either you’ll be tempted to look up at the towering brick spires or you’ll be watching your footing. But trust me here, ignore the towers and risk tripping: the treasures of Siena lie in its pastry shops. Panforte, marzipan, and biscotti are piled into confectionary towers,… Read More »

It seems like everyone and their mothers are making fries and chips out of non-traditional veggies these days. Kale chips and carrot fries are now mainstream. For good reason — you can replicate the texture and flavors of these favorite greasy snacks while reducing calories, increasing nutrients, and mixing in some vegetables you may not… Read More »

This recipe is from the cookbook Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore by blogger and photographer Erin Scott. Read a full review of the cookbook here. Once in a while, you come across a recipe that is too simple to be true. Here, that is certainly not the case…. Read More »

Thanksgiving spreads offer an array of fluffy dinner rolls, soft and crispy stuffings, pie crusts, and bread crumb-topped side dishes—not the best combination for the gluten-intolerant. Hosting a gluten-free guest can feel intimidating: ensuring that diners not only finds foods they can eat, but also enjoy recognizable Thanksgiving sides and desserts that beckon seconds. If… Read More »

When the weather gets cold, we dig into the back of our closets to pull out a kitchen gadget that takes a “hibernation” during the summer – the slow cooker. And while soups and stews might be the backbone of what slow cookers excel at making, we recently used ours to make this creamy, vegetarian… Read More »

This savory side dish got its roots from the Narragansett tribe who named it sohquttahhash, meaning “cooked corn kernels.” As the season steadily slows to its end, a few ears of fresh corn are just the thing to prolong the sunny vacation months. Traditionally made with lima beans in addition to corn, succotash has evolved… Read More »

Among the American South, comfort food reigns supreme and Southern shrimp and grits are at the top of the list. As a child growing up in the American South, I spent the majority of my time at home in the kitchen, cooking, eating, and chatting around the kitchen table. In nearly every Southern household, family and… Read More »

Despite what you may have heard, kale isn’t shy. There’s really no reason to hide the green superfood in smoothies to gulp down, or puree until anonymity. As Julia shows us in her inspiring cookbook Let Them Eat Kale! the superfood deserves more respect. The leafy, nutrient dense green complements the shrimp tacos’ subtle ginger… Read More »

Waffle cones, taco bowls, bacon cups…When you can eat the dish that a meal is served in, it just make things a little more fun. In this case, red bell peppers are destemmed, deseeded, and sliced horizontally to create an incredible, edible base for this easy and healthy millet salad. Ashley at Edible Perspective favors… Read More »

We made this gelato to celebrate our 2 year #Noshiversary! If there’s one thing that most people remember about their trips to Italy, even more than the wine and scenery, is the gelato. Found at nearly every street corner in every village in every part of Italy, freezers filled with mounded containers of multicolored gelato… Read More »

Let’s face it, no one wants to turn on the oven in summer heat, but occasions (such as dinner!) still call for desserts. We love cold desserts just as much as baked goods, and popsicles are the low-tech answer to  DIY frozen treats. (Don’t worry, ice cream, we still love you too.) Leave crystallized neon… Read More »

The simplicity of Arroz Con Leche is what makes it so irresistible. It’s the kind of dessert that can be made after a hard (possibly rainy) day, when what already exists in the pantry and refrigerator is as far as you’re going to go for ingredients. Cooking it is as short and sweet as can… Read More »

Summer is amazing. We’re all busy soaking up sun, flip-flopping around in shorts and sundresses, catching colorful fireworks displays, and splashing around with our favorite people. All this summer fun works up an appetite, and there’s no better reason to gather around the picnic table than for the traditional flavors of this One Pot Clam… Read More »

Upon return from a fabulous trip to Greece, Alex and Sonja set out to recreate their most memorable dining experiences. While they were there, they had the good fortune of becoming acquainted with authentic tzatziki sauce. This delicious and creamy yogurt cucumber sauce is one of the better known elements of Greek cuisine, serving as… Read More »