Chef JP Dublado makes sprouts kid friendly and delicious. Excellent Thanksgiving side dish or for any fall meal.
Mains: Gluten-Free recipes
Make these deliciously fluffy pancakes with haskaps, raspberries, or whatever is at the market
This recipe, from chef Josh Wilhelm of Jaspers Avenue’s Toast Culture, is tangy and delicious
An easy and delicious soup (thrifty too) that should be in your repertoire. Just the thing for blustery February days
Gorgeous local beets (red and gold) are starting to hit the markets now.
This easy and refreshing salad makes a terrific starter or a light main on a hot summer’s night
Kaldereta is a tomato-based stew usually made with beef (baka) or goat (kambing). Our version is a take on Kalderetang Kambing using lamb shanks. Though this dish contains a ton of umami, it is the addition of the liver paste or liver spread that gives it that richness which is characteristic of this stew. –Ariel del Rosario, Filistix
This risotto is inspired by the classic Siclian pasta dish alla Norma
Veggie-packed and gluten-free. It uses up the zucchini that might be a bit long in the tooth, takes advantage of spinach’s second coming and is nice and cheesy to boot. Adapted from a recipe by Donna Hay
Levi Biddlecomb, Why Not Café
Austrian Sauvignon Blanc is known for high quality and the impressive elegance of the wines from south Styria—especially from a producer like Sattlerhof
Adapted from the New Italian Kitchen by Ethan Stowell and Leslie Miller, Ten Speed Press
Variation: add fewer potatoes and add equal amounts of zucchini and carrots cut in large chunks, about the same size as the potatoes -Kristina Pappas
Gremolata is usually found on fish, but it makes a delicious compliment to the smoky flavours of the eggplant, accompanied with savoury fresh thyme