I view Pad Thai as the Thai version of leftover night, only unlike a typical leftover dinner, this is a dish everyone can get excited about. Open your refrigerator and start throwing in ingredients – literally, just toss them into the wok or large skillet and sauté until all the flavors aromatically permeate your house and call everyone to the meal. A great recipe + a yummy ingredient giveaway = a win-win!
The dish now known as Ratatouille is an ancient Mediterranean stew traditionally known as “Peasant’s Food,” since it is essentially comprised of any leftovers you can find thrown into a pot and cooked down together. Farmer’s food: fresh local vegetables, stewed in regional herbs, it can change with particular influences of the chef preparing it, and can vary every time you make it as well!
Homemade pasta and ravioli doesn’t have to be hard, but it sure looks impressive! This recipe is so much easier than you might fear, and is so fast and delicious, you’ll want to make it once a week!
A great way to meet the dietary needs and tastes of everyone in your family, while warming their bellies and leaving plenty for leftovers. Now that’s my idea of comfort food!
Spaghetti squash is the easiest, healthiest and tastiest “pasta” around! And it happens to be naturally gluten free!
Noted celiac author and baking expert Jules Shepard gives easy, step-by-step instructions on how to make easy and delicious, no-compromise gluten-free pierogies! This dough is so versatile, and would make wonderful empanadas, too!
Sweet potatoes are an amazing, healthy complement to so many foods. Try them in my pierogies or ravioli for an amazingly delicious, unexpected filling!
Onion-Mushroom Sauté 1 1/2 lbs. Russet potatoes 6 oz. grated cheddar cheese or non-dairy alternative Peel potatoes and cut into quarters. Boil in salted water for 8-10 minutes, until tender but not mushy. Drain and mash in a large bowl. Stir in just enough of the sautéed filling mixture to the mashed potatoes to create [...]
In Fall of 2009, I was in Pittsburgh giving a lecture at the Center for Digestive Health and Nutrition’s 3rd Annual Conference on Celiac Disease, and teaching gluten-free cooking classes. I was repeatedly asked for recipes for gnocchi and pierogies. I have already published my amazingly easy recipe for potato or sweet potato gnocchis in [...]
