a journal of food, family & friends
Thick and crusty flatbread topped off with a generous layering of Asiago cheese, sliced plum tomatoes & halved kalamata olives.
Compliments of Rosaria LoiaconoClassic Italian dessert made with espresso dipped ladyfingers and mascarpone cheese, with just a hint of coffee liqueur.
Salty, sweet & savory, laced with bits of oil-cured black olives and a hint of orange zest.
Adapted from Gluten-Free Artisan Bread in Five Minutes A DayYou will need one pound of Gluten-Free Brioche Dough for this recipe.
Inspired by Gluten-Free Artisan Bread in Five Minutes A DayYou will need one pound of Gluten-Free Brioche Dough for this recipe.
From Gluten-Free Artisan Bread in Five Minutes A DayGluten-free with a wonderful texture.
From Kathryne Taylor in Love Real FoodChewy in the center with slightly crisp edges.
Adapted from Rachel Schultz and Charlotte OatesPeanut butter & chocolate paired in a soft chewy cup
Adapted from Nancy Wall Hopkins in BHGBittersweet chocolate and fresh ginger combine to make this moist delicious dessert.
Adapted from Dorie Greenspan's Baking Chez Moi: Recipes from My Paris Home to Your Home AnywherePerfect balance of sweet and salty, with a deep vanilla flavor.
Adapted from Cooking LightImagine the flavor of your favorite chicken pot-pie .
Adapted from Fran Pepoon in Sunset MagazineMake these with regular flour or gluten-free.
Inspired by Marie Simmons on EatingWellServe with a side salad & crusty bread for a light Autumn meal.
Inspired by Ann Taylor Pittman at Cooking LightThe perfect addition to your holiday dessert table.
Adapted from Nicole Hunn of Gluten Free on a ShoestringLow-carb, grain-free, gluten-free snack loaded with nutrition and deliciousness.