Today I’m hosting the April 2013 edition of the Gluten-Free Ratio Rally, and I couldn’t be more excited! The theme this month is shortbread. And endless summer…
What better use for your new crème fraîche skills than topping some indulgent squash and cheese quesadillas with a spicy, tangy, creamy sauce?
Bacstaí make the morning after St. Patrick’s Day a little easier.
Vegans won’t miss the buttermilk in this Irish soda bread. It’s a lovely accompaniment to a meal any time of the dat, from breakfast to tea to stew.
What could be better than spinach-filled dough? Spinach parathas, spinach calzones, spanakopita… These fatayer bi sabanekh continue a delicious tradition of not-too-adulterated spinach stuffed into carbohydrate goodness.
Quick, easy, and delicious, I challenge you to find something savoury that isn’t made better by pink pickled onions.
Guacamole: my favourite way to eat more fat. (Yes, even more favourite than cashews, if you can believe it.)
An earthy and bittersweet take on baked goods, just in time to begrudgingly celebrate VD.