Score big with this make-ahead party favorite
Here's how to easily and quickly jazz up your meal time. Create a blend of spices, seasonings, herbs and zests that turn ordinary meat into something extraordinary. Blend chili, paprika, garlic and red pepper to flavor pork roast, brisket or chicken. Mix thyme, oregano, rosemary and garlic to flavor turkey. Professional chefs call these “rubs.” I call them magic. And you will, too.
Few things feel more sacrosanct than the traditional recipes we prepare year after year for holiday dinner. The slightest variation has been known to set off a family revolt. I used to be as guilty as the next person when it came to varying my menu, clinging to the safety of my tried-and-true gluten-free recipes. But times have changed in my kitchen. My friendship with innovative chef and food writer Rebecca Reilly (see her recipes using Cabernet flour on page 46) regularly inspires me to incorporate new ingredients into my baking. Pulling together this issue’s “Great Grains” (page 17) has broadened my culinary horizons even more. When it comes to baking on a special diet, it is heartening to know that there are more solutions than challenges.
Do you avoid Chinese restaurants because so much on the menu, particularly the sauces, contains ingredients you must avoid, like wheat, gluten, MSG, peanuts or tree nuts? It’s time to dust off your chopsticks and rethink Asian fare. We’ve found a gluten-free, dairy-free, allergy-friendly way to herald in the Year of the Ox. The following recipes were collected from Asian-style restaurants that deliciously capitalize on the ethnic flavors you’ve been missing. Created by expert chefs, these recipes are designed for preparation in your kitchen. So go ahead. Enjoy a taste of the Far East without leaving home. And make a resolution to welcome Chinese foods back into your special diet.
Leftovers can give you the freedom to have some fun in the kitchen. Use whatever ingredients are available to concoct whatever suits your fancy. Try these gluten-free ideas for tasty ways to enjoy what’s left of your holiday bird. These gluten-free recipes also work well with chicken.
The word zucchini comes from the Italian zucchino, meaning a small squash. This easy-to-grow vegetable originated in North America and was carried to Italy by early explorers.
This is a quick dish that dresses up leftovers and might even fool family members into thinking you've spent tons of time in the kitchen. Serve with rice or gluten-free noodles.
This is great comfort food. Gluten-free corn pasta holds up well for casseroles.
Since you’re already making your own bread, you only have to improvise a little bit to address the new food allergies. Start with the bread recipe that worked for you before. Omit the potato starch and replace it with tapioca starch or arrowroot. If you happen to be using mashed potato flakes, replace them with quinoa flakes in the same amount. Instead of using baker’s yeast as a leavening agent, try adding 1 tablespoon of baking powder. Mix it with your recipe's other dry ingredients.
Our special diet chefs answer your questions about allergy-friendly baking.