As a chef, people often ask me what I stock in my kitchen. In this chef’s gluten-free kitchen, I keep it simple. I’m not into fancy, expensive ingredients. Making flavorful food does not require anything complicated. Balancing flavors with fresh…
A Chef’s Gluten-Free Kitchen
Quinoa Tabouli (Gluten-Free)
Being strictly gluten-free means that the bulgar wheat traditionally used in tabouli is a no for me. But in walks quinoa, the perfect substitution. This gluten-free tabouli is influenced by my grandmother, who came from Syria. The addition of some…
Corn with Lime Butter
If you ask me, a really sweet ear of corn needs no help in making it ready to eat β no butter, no salt, just plain. But when you combine corn and lime something amazing happens. The sweetness of the…
How to Use Fresh Ginger
Fresh ginger is a fast and easy way to get flavor into your food. It may be easier to use the powdered stuff but the special kick you get from fresh is worth an extra minute. Here’s how to use…
Broccoli Slaw
I try to use every inch of the food in my refrigerator. I save the bones from my chicken and turkey to make soup or stock (put them in a zip top bag and freeze). When I use citrus I…
Candied Pecans (Spicy)
These candied pecans have a little spicy kick and can turn a dessert from ordinary to wow. They make a great topping for ice cream (even better with a little chocolate), my gluten-free sweet potato pumpkin pie, gluten-free spice cake….
