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How to Make Fluffy Gluten-Free Biscuits

Gluten-Free Biscuits

Flaky, buttery, sky-high biscuits are one of life’s simple joys. When I learned that I would need to be gluten-free for rest of my life, biscuits were one of those simple joys that I was not willing to give up. So, I set to working on gluten-free biscuit recipes!

Over the years, I’ve made some truly awesome gluten-free biscuits, but of all those biscuits, these may be my favorite.

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Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.

Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.

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Fresh Strawberry Pie

Fresh Strawberry Pie

Oh my, strawberry pie! Will someone please make this for me for my birthday?

Any June baby would be honored to feast on this pie on their special day. Personally, I’d take it above cake any day of the week, but especially on my birthday.

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Shrimp with Olives, Tomatoes, and Orzo

Shrimp with Olives, Tomatoes, Orzo

Shrimp lovers! Have you ever tried shrimp with black olives?

It’s one of those master flavor combos which I’m sure chefs have known about for years, but I discovered by accident the other day when I happened to have some cooked shrimp and canned olives in the fridge and I took a bite of each. Wow, so good!

Here’s the recipe that evolved from that serendipitous moment—a quick and easy dinner with shrimp cooked in a fresh tomato, garlic, caper, and olive sauce, tossed with orzo pasta and chopped arugula.

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Pressure Cooker Potato Salad

Pressure Cooker Potato Salad

Elise’s Dad makes an awesome potato salad. The salad is studded with lots of crunchy chopped vegetables, and the simple dressing (just mayo, mustard, and pepper) is perfect. As far as the ingredients go, there isn’t a whole lot to improve upon!

The classic stove-top method works just fine, of course, but I couldn’t wait to convert this classic recipe to be made in the pressure cooker!

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Mediterranean Chickpea Bowls with Tahini Sauce

Mediterranean Chickpea Buddha Bowls

While I love all the various flavors and spices found in Mediterranean food, one of the things I find that like most about this cuisine is the way textures, colors, and even temperatures are often combined a single dish.

I’ve made these vegan and gluten-free bowls in this same spirit. They showcase some of my favorite Mediterranean ingredients all in one bowl, like spiced chickpeas, cucumbers, tomatoes, and tahini, as well as an awesome mix of hot and cold, crisp and creamy!

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5 Father's Day Gift Ideas for Food-Loving Dads Everywhere

5 Father's Day Gift Ideas for Food-Loving Dads Everywhere Blog Post

A good bottle of red wine, a perfectly cooked steak and a lot of laughter—this is my dad's request for Father's Day gift ideas. In addition, I've found a few other Father's Day gift ideas any food-loving dad would be happy to receive.

Sansaire Sous Vide Machine, $199

Sansaire Sous Vide Machine

(Photo: Sansaire)

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Chocolate Chip Cookies

Chocolate Chip Cookies

There were two major influences on this recipe: the Nestle Toll House back-of-the-package recipe (which I think we can all agree is pretty much The Standard as far as chocolate chip cookies go) and a recipe from Christina Tosi’s cookbook Milk Bar Life.

It’s thanks to Christina’s recipe that I discovered the wonders of this one special ingredient that makes all the difference.

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Slow Cooker Dr Pepper Pulled Pork

Slow Cooker Dr. Pepper Pulled Pork

While I’ve certainly heard of making pulled pork by slowly cooking pork shoulder in sugary soda, it’s always seemed like a novelty and not something I particularly wanted to eat.

But on a recent jaunt to San Francisco, of all places, I had an unexpected opportunity to try it. You can guess what happened next!

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Ricotta and Summer Berry Parfaits

Ricotta Parfaits

This post is brought to you in partnership with Frigo® Cheese.

Ah, summer. Nothing says it better than a bowl of berries. Unless it’s a bowl of berries layered with Frigo’s sweet ricotta and topped with crunchy pistachios, that is!

These dessert parfaits are so pretty – they look fancier than they have a right to be, considering how easy they are to make. They are also not too sweet and make the perfect finish to a casual summer dinner party.

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Oven-Roasted Salmon, Asparagus and New Potatoes

Sheet Pan Salmon with Asparagus and New Potatoes

My dad pulled out a favorite recipe from his collection of decades old Food & Wine magazine to make and share with “the people on the website.”

A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on.

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Spicy Grilled Chicken Tacos

Spicy Grilled Chicken Tacos

We have a family motto and it is this: Everything goes better in a tortilla.

Any and every kind of leftover can go inside a warm tortilla, usually with a healthy dose of pickled jalapenos. I can always sniff out a late-night snacker when the aroma of tortillas heating in a hot pan on the stove comes wafting through the house.

Today’s tacos are more purposeful – a deliberate meal instead of a secretive midnight snack!

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Baked Vegetable and Cream Cheese Wontons

Baked Vegetable and Cream Cheese Wontons

Making dumplings is a big tradition in my family. When I was young, my mother would wake me up early on Sunday mornings to make dumplings with her and my grandmother. We would spend an hour or two filling and shaping dumplings, and then cook them for brunch for the rest of the family.

It was a lot of work, but I always got first dibs on the freshly made dumplings!

Now that I live away from my family, I still try to keep that weekend dumpling-making tradition alive.

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Chicken Breasts with Mustard Cream Sauce

Chicken Breasts with Mustard Cream Sauce

This elegant dish is so easy to make, it’s almost criminal. But luckily, I don’t think anyone will get in trouble just for making really special chicken fit for anything from a weeknight meal to a dinner party — even if it does only take a half an hour.

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Cheesy Polenta with Grilled Sausages and Summer Vegetables

Cheesy Polenta with Grilled Sausages

This post is brought to you in partnership with Frigo® Cheese.

You could say that polenta is just a glorified corn meal porridge perfected by the Italians, but oh, what a porridge it is! Add some butter and good Italian cheese, and you are in a whole different universe.

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Make-ahead Frittata Squares with Spinach, Tomatoes, and Feta

Frittata Squares with Spinach, Tomatoes, and Feta

Think of frittata as an Italian cousin to the French omelet, with a few notable differences.

Instead of folding the omelet around the filling as the French do, Italian frittatas mix the eggs and filling together from the start and then bake them together in one dish. It’s a little like an open-faced omelet that can feed the whole family!

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Sous Vide French Dip Sandwiches

This recipe is brought to you in partnership with ChefSteps.

It seems like a magic trick: take a cheap, tough cut of beef, like a top round roast or a chuck roast, cook it for twenty-four hours without peeking, and Abracadabra! Now it’s suddenly filet mignon.

But it’s not magic — this is sous vide cooking!

For the past few months, I’ve been playing around with Joule, an immersion circulator from ChefSteps used for sous vide cooking, and I have slowly found myself won over by this new way of cooking. Have you ever heard of sous vide cooking? Or tried it yourself?

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Shrimp with Zucchini Noodles and Lemon-Garlic Butter

Zucchini Noodles with Shrimp and Lemon-Garlic Butter

A couple of years ago, I had a major bumper crop of zucchini. I found a million ways to eat it and cook with it, but this simple meal of shrimp with zucchini noodles and lemon-garlic butter was one I went back to again and again.

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How to Make Rice Without a Recipe

How to Make Rice Without a Recipe

If all you need is a plain bowl of rice to serve with dinner, this is the easiest, most foolproof method that I know.

You don’t need measuring cups, a recipe, or even a specific water-to-rice ratio — just cover the rice with a few inches of water, bring it to a boil, then simmer until the rice is tender. Drain the rice, return it to the pot, and let it steam in its own residual heat until you’re ready to serve.

Super easy, right? It’s nothing fancy, but I promise that it gets the job done.

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Watercress Salad with Strawberries and Feta

Watercress Salad with Strawberries and Feta

Spring has finally arrived, and with it the appearance of longed-for exhilarating spring flavors. Like strawberries!

Once you have savored these fresh, ripe berries for breakfast, in a pie, and in a bowl covered with cream, you’ll start looking around for other ways to use them.

Might I suggest this simple, yet beautiful, spring salad?

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Pork Tenderloin with Figs and Olives

Pork Tenderloin with Figs and Olives

This recipe is brought to you in partnership with The California Olive Committee.

Looking for ideas for a special dinner? Consider pork tenderloin! It’s terrific for entertaining. The challenge is that because tenderloin is such a lean, tender cut of meat, it can easily be over-cooked and dry.

You can address this in a couple of ways. The most important thing is to not overcook the pork. Pork tenderloin can quickly go from perfect to overdone, so use a meat thermometer, pay attention and pull the meat from the heat when it gets to the right internal temperature.

Another thing you can do to help keep the moisture in the meat is to marinate the tenderloin in a lightly briny solution. Ideally, a sweet and salty marinade will not only infuse the meat with flavor, but will also act as a gentle brine to help the tenderloin retain moisture as it cooks.

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Fish Stew with Ginger and Tomatoes

Fish Stew with Ginger and Tomatoes

One spring at friend’s house on Cape Cod, I found a lot of fresh ginger in the fridge. My friend’s husband had just stopped by the local fish market, so I combined the fish and ginger with a can of tomatoes to make a quick and easy spring stew. We absolutely loved the results.

The fresh ginger won’t knock you over the head with its intensity in this stew. It adds warmth and its distinctive gingery flavor to the pot, but it’s a fairly subtle flavor.

The fish is still the main star – which it should be, considering how expensive seafood is!

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Chicken Florentine Pesto Pasta

Chicken Florentine Pesto Pasta

Dear chicken Florentine. I like you. I like your spinach and your cream sauce.

But honestly? I don’t love you. You’re missing a little pizzaz.

So, I would like to introduce you to my friend pesto pasta.

You kinda need that punch from the pesto’s garlic, basil, and Parmesan.

Now we have the makings of love. Go forth and multiply.

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Green Mojito Smoothie

Mojito Smoothie

There are two things I know for sure about my friend Tess Masters. One is that she knows smoothies. The other is that she has an extraordinary palate. Which means when she comes up with a smoothie idea, it’s going to be a winner!

The Green Mojito Smoothie from The Blender Girl Smoothies is a perfect example. Like the mojito flavors of lime and mint? Blend in some pineapple, coconut water, and kale, and you have not only the zesty refreshing taste of a mojito, but it’s good for you too.

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4 Tips for Building the Perfect Mason Jar Salad

4 Tips for Building the Perfect Mason Jar Salad Blog Post

Mason Jar Salad

I'm always looking for healthy lunch ideas that I can make ahead and bring to work. I've gone through the sandwich phase, the soup phase and, of course, the not-so-healthy takeout phase. But lately, I've been on a new kick.

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We ❤ Vegetables—and We Want You To Love Them As Much As We Do!

We ❤ Vegetables—and We Want You To Love Them As Much As We Do! Blog Post

Grilled Summer Vegetables

My no-fuss answer to cooking up the haul from the farmers' market: Toss vegetables with olive oil, salt and pepper. Grill until crisp-tender. Drizzle with vinaigrette made with minced shallot and plenty of fresh herbs. Pile leftovers on crusty baguette with melted fontina or fresh mozzarella for lunch the next day.

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A Food-Lover's Mother's Day Gift Guide

A Food-Lover's Mother's Day Gift Guide Blog Post

Figuring out what to give my mom for a Mother's Day gift used to be easy. When I lived close to her, I'd always cook up one of her favorites—black-and-white cookies, a roast chicken and risotto, homemade cheese crackers—then grab a card, arrange some flowers and call it a day. But ever since moving 800 miles from home, I find I need to do a little more planning. Since she loves to cook and eat as much as I do, here are a few of my favorite food-related gifts that I think any mom will enjoy.

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Chia Pudding with Blueberries and Almonds

Blueberry Almond Chia Seed Pudding

Have you ever tried chia seeds? They’re nutrient dense, fiber rich tiny seeds of the chia plant that expand when you soak them in liquid to something like tapioca, but with really small pearls.

You can add them to smoothies for extra protein and fiber, or let them soak for a while and plump up to make an easy dairy-free pudding.

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About this site

Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago.

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