In my recent buttermilk biscuit recipe post, I talked about how to cut in margarine. This baking technique is truly important for certain kinds of pastry dough, as it distributes the fat in evenly sized pieces throughout the dough, allowing it to expand in the hot oven and create flaky layers. In the first photo, […]
God bless those Italians! They have cleverly begun recreating all my favorite pasta shapes—like orzo—into gluten-free pastas. While this imported pasta isn’t cheap (unless you’re reading this blog from Italy) it was definitely worth the splurge. This is a Cooking Light recipe renovation, a quick, tasty side dish or main.
Crisp-chewy peanut-butter cookies are topped with peanut butter cups or chocolate chunks, for a gluten-free (and vegan) version of this classic cookie. These cookies are featured in my book, Golden Angels: A Pet Loss Memoir.