These pierogi are a sophisticated, ‘grown-up’ take on traditional Polish comfort food. The mellow winter squash is counterbalanced by warm undertones from spices and given a surprisingly delicious kick with the addition of fresh sage. A perfect dish for autumn.
I know this may sound really cheesy but seriously you changed the way I live! I have only been diagnosed celiac for about 8 months. I was devastated when i found out everything I could no longer eat…i mean happy because I was no longer sick all the time..but it was tough, AND also being [Read More…]
The Bojangles fast food chain of restaurants sells this popular Cajun side dish all across the South. This recipe comes awfully close to the real thing, and is a full meal if mixed with chili beans! Don’t be scared of the chicken livers — you won’t taste them, but they provide the essential smoky topnote [Read More…]
These fritters are lighter than air and chock full of protein, and bursting with flavor. This recipe pays homage to the zuchinni-blossom fritters that are so popular in Italian homes, but pack an additional protein punch. Chickpeas, pureed, hide so successfully that it’s impossible to tell that they’re in there and allow this to be [Read More…]
Ravioli are another type of filled pasta, like potstickers and pierogis, that have made its way from its native land into nearly everyone’s kitchen. This recipe, rich and evenly spiced, differs from the commonly available recipes and is perfect for those who, for dietary or religious reasons, are avoiding dairy or pork.
Potstickers are tasty dumplings, filled with vegetables, that can be steamed or pan fried. The secret to a good potsticker is to roll the dough very thin. This recipe makes about 60 potstickers. Feel free to half the recipe, and make other fillings, for a variety.