I have to admit that I am always a skeptic when someone says 'gluten-free'. Often-times substitutions just mean something that tastes a lot worse than the original. But when something is already gluten-free - like a great flourless chocolate cake - I am right on board.
You would not think that empanadas fit into that category but in Ecuador they actually do. That's because they use starchy plantains to make the dough. When I first head about Luis Jaramillo's version at his restaurant Fifty I was intrigued. And then I tasted them and now I am a convert.
I'm such a sucker for anything with potatoes and a loaded baked potato is something I can never say no to. But I'm always ready for a twist on a classic and starting from scratch with sweet potatoes is the perfect place to rethink the dish we've come to know and love.
Greg Proechel of Ferris showed us his aspirational take using purple sweet potatoes. Watch his recipe to get inspired for a version of your own.
Spring is here and with it I think we can fully declare ice cream season has started (although lets be honest - does it ever really go away?). But I'm truly a sucker for a great ice cream sundae. There is something about the combination of flavors and textures that can hit the spot and feel so nostalgic.
Bring It! is finally here and I can't wait to share it with everyone. To give you all a sneak peak I'm the one cooking on camera for once (ha, no one for me to interview now!) and I'm sharing one of my favorite recipes.
Sometimes I get a cookbook that speaks to me. There are a lot that I think are great ideas or superbly written but I know I will never cook from it. But it is a treat when I open a book and think 'I am going to cook so many of these recipes'. That's how Colu Henry's Back Pocket Pasta felt to me. I'm a carb obsessive to begin with but this just made it all so easy and realistic while still feeling fresh. And that's exactly how I would describe her take on a Puttanesca.
There's nothing quite as warming as a hearty soup, and yet sometimes it is hard to find that perfect balance between light and filling. We went to Eataly and found that among all the fancy Italian items, none were quite as tantalizing as this bean soup.
Sometimes a dish is so delightful and surprising I just have to learn how to make it. Often I'm disappointed by the difficulty level. But at Nickel & Diner I was surprise to learn how easily their perfect little bites of ricotta dumplings come to be.