Apricots and golden raisins pair deliciously in this special comfort food but other dried fruits work just as well. Serve 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.
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.
If you’re a fan of rocky road, this gluten-free recipe by Lisa Stander-Horel will make you very happy. For those who buy matzo for Passover and then find extra boxes in their cupboard months later, this recipe is for you. You’ll never look at matzo the same way again. For an incredible flaky base, make as many layers as possible. Prepare this gluten-free nougat dessert well ahead of when you want to serve it—it takes a long time to cool.
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 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, top each frosted gluten-free cupcake with a drizzle of caramel sauce. This gluten-free recipe can be doubled. It can be made egg-free; see instructions.
For a special touch, dust frosted gluten-free cupcakes with a pinch of clove sugar (1/4 cup sugar mixed with 1/8 teaspoon ground cloves). Rotate pans halfway through baking for best results. This recipe can be doubled. It can be made egg-free; see instructions.
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.
A triumph of simplicity and indulgence, these gluten-free dessert recipes prove that fantastic desserts don’t have to take hours to prepare. The secret is keeping your pantry stocked with a few key staples.That way, the ingredients you need to whip up gluten-free dessert are always at hand when you need them.