Apricots and golden raisins pair deliciously in this special comfort food but other dried fruits work just as well. Serve noodle kugel warm from the oven or gently reheat it in a low oven (cover the dish with foil to keep it moist). For best results, do not replace eggs with an egg substitute.
Sometimes called half-moons or headlights, these gluten-free black & white cookies have been popular for over 100 years, mostly in New York City and New England. As a child, I was very sad that they sold out every day at our local bakery. Now you can easily make as many as you wish at home for a fraction of the cost.
Use a gluten-free bread with herbs (like Canyon Bakehouse rosemary-thyme focaccia) and your dressing will be the bomb. For best results, cube the bread and cornbread and let them sit out on the counter to dry out for a few days or at least overnight. This gluten free vegetarian stuffing recipe can be made with egg replacement; see instructions below.
This might be the best spatchcocked gluten free turkey you’ve ever tasted and it roasts in no time at all. The skin is perfectly crisp and the meat cooks evenly—no overdone breast or underdone thighs!
These quick and easy gluten-free soda bread whole-grain rolls are loaded with fresh rosemary and cracked pepper for big flavor. Although best served the day they’re baked, leftovers can be reheated to bring back their just-baked flavor.
These mini-latkes are baked, which means you don’t have to stand in front of a hot stove. Infused with autumn flavors like sweet potato, pumpkin and sage, they are surprisingly crisp when freshly baked. (They reheat nicely but they won’t be quite as crisp.) Top them with chopped fresh sage. This recipe can be made with egg replacement; see instructions below.
This savory salad, a good accompaniment to a range of entrees, is a tasty mixture of sautéed or roasted eggplant chunks, plum tomatoes, vegetables and olives.
This braised brisket can be prepared and refrigerated up to three days in advance. Reheat in a 300°F preheated oven for about 45 minutes. When reheating, seal the brisket in heavy-duty foil or securely cover the roasting pan to retain the meat’s moisture.
Kyra Bussanich baked more than 6,000 (not a misprint) gluten-free cupcakes while competing on Food Network’s Cupcake Wars. The four-time champion and cookbook author knows her way around a kitchen. Often on many top ten U.S. bakery lists, Kyra’s Bake Shop has helped make gluten-free baking mainstream.
For a special touch, drizzle chocolate sprinkles around the bottom edge of the frosting of each gluten-free cupcake. This recipe can be doubled. It can be made egg-free; see instructions.