The very first “classic” recipe I recall setting out to learn was Béchamel or white sauce. I was a teenager at the time and it just seemed like a good thing to know how to make.
One of the five “mother sauces” of French cuisine, Béchamel is really versatile and can be the base of so many other fabulous things such as cream soups, spinach gratin, and cheese dip (not to mention mac and cheese!)
I am so excited I can hardly stand it? Why? Because after 3 years, countless trips to the garden store, more money than I want to say out loud and a string of disappointing, complete and utter failures, we finally learned how to grow tomatoes here in Florida! (And by we I mean the hubby!) I may just have to come up with a ton of new, gluten free tomato recipes. We have gigantic red ones, sweet, mellow yellow ones, tiny cherry tomatoes…
I have been in tomato heaven. For the first couple weeks I did nothing with them but sprinkle on a little sea salt and enjoy the juicy ripeness of sun warmed, fresh tomatoes straight from the garden – juices running down my arm, a smile on my face. Now that I have grown accustomed to
The incredible love child of a caprese salad and a gluten free pasta salad. A vibrant, gluten free recipe that could not be easier and is perfect for entertaining
Celebrate cherry season with this simple yet sophisticated gluten free appetizer recipe that combines cherries with creamy brie and vibrant basil.
Summer has come to an end and gardens everywhere are exploding with the fruits of a long, warm growing season. Ripe tomatoes are heavy with sun warmed juice, corn is bursting with flavor and basil is fragrant and abundant.
This is the perfect casserole to celebrate the bounty of the summer garden or