If you’re looking for an easy way to have a delicious, healthy, homemade dessert, I’ve got the scoop for you. And although it’s not exactly ice cream, its flavor lets it stand on its own.
Someone once said that the best friends are the ones who feed you beautiful food. I would add that the ones who share great recipes are pretty fabulous too. When I was looking for a way to make gluten-free crepes, my friend Dino Lenger told me about his mom’s recipe. This wonderful little formula traveled thousands of miles, required a bit of translation, and ended up producing a delicious, thin pancake that seems to work with everything that a wheat flour crepe does, without the gluten. Arrowroot flour is used in place of wheat flour and gives body to the crepe.
No matter how much I cook, food never ceases to amaze me, and every fall, I fall in love with apples all over again. During this time of year, many varieties are at the height of their flavor and texture. In nature they’re falling from tree branches, and in grocery stores and farmers’ markets, they’re abundantly available.
Cookies are often associated with the holidays, when many of us participate in cooking rituals and gather to share food. But in this age of fake food and fad diets, some holiday treats can leave us thinking less about pleasure and more about guilt and stress. It’s in the spirit of healthy holiday baking that I look to my spice rack during this time of year.