Gluten-Free Archive

Friday, February 6, 2015

chocolate oat crumble

chocolate oat crumble

I have learned over the years that people have strong opinions about the combination of chocolate and fruit. I don’t judge, I mean, I have strong opinions about pretty much everything, such as the combination of pumpkin and chocolate (no), sea salt-flecked cookie lids (delicious but ftlog, only with a light hand), syrup on pancakes (only if the pancakes aren’t sweet), and how many episodes in a row it’s acceptable to consume of city.ballet. when you’re sick for the fourth day in a row (all of them, what kind of question is that?). What I’m saying is, pretty much the only thing I don’t have rigid views on is the combination of chocolate and fruit.

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Thursday, January 22, 2015

fried egg salad

fried egg salad

Did you fall in love with The Crispy Egg? Did you, too, find yourself obsessed with the crackly lacy edges, the potato-chip like crisp underneath, the souffled egg whites, and the high melodrama of all of that hissing and sputtering? Did you go on a Crispy Egg Bender? Come, sit down. You’re among friends.

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Monday, December 15, 2014

endives with oranges and almonds

endives with oranges and almonds

I realize this might not look like much. It probably looks suspiciously like a salad, which means it’s probably going to be the last kid picked for your holiday cooking olympics. It doesn’t taste like ginger, linzer or crushed candy canes. It smacks of January Food, the stuff of resolutions and repentance, and there’s no time for that now. But I need to tell you about it anyway, urgently, because the preoccupation with this salad has hit me so intensely, so wholly, it’s basically the only thing I want to eat, and since I’m ostensibly the grownup here, this is exactly what I’m going to do.

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Monday, December 1, 2014

twice-baked potatoes with kale

twice-baked potatoes with kale

As I do every year, I woke up the morning after Thanksgiving with dueling urges to consume pie for breakfast as well as to repent with an endless sequence of brothy vegetable soups until I no longer dreamed of pumpkin cheesecake, cranberry caramel almond tarts and chocolate silk. I vowed make the wholesome side triumph this year, however, yet somewhere along my righteous path to eating kale salad for breakfast, lunch and dinner, I remembered that kale salad tastes absolutely nothing like pie and that was basically the end of that. By dinner that night, we were digging into terrifying heaps of spaghetti and meatballs at Carmine’s, followed by overstuffed chocolate cannolis. There wasn’t a ribbon of kale in sight.

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Monday, November 10, 2014

pickled cabbage salad

pickled cabbage salad

I first discovered the peculiar subcategory of chopped raw vegetables called “health salads” some 14 years ago when a friend introduced me to the many wonders of the prepared foods aisle at Zabar’s. Even then, I found the idea of one type of salad being labeled “healthy” while my other favorite in the same refrigerator case, the Mediterranean Pepper Salad with Feta and Olives was, I don’t know, something akin to a heart attack on a cracker, somewhat eye-rolling but I now realize that it was the coleslaw-like salad’s mayo-free dressing that designated it such a lofty nutritional status.

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Monday, June 2, 2014

nancy’s chopped salad

nancys chopped salad

When it comes to meal salads, I feel pretty much everything you need to know is summed up by one of my favorite commercials of all time, which assures you that no matter what’s in your bowl (deep-fried taco shell, ground beef, guacamole, sour cream and cheese), as long as it vaguely resembles a salad, it must be good for you. [“Is it healthy? Of course it is! It’s a salad, isn’t it?”]

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Thursday, May 29, 2014

carrot salad with tahini and crisped chickpeas

carrot salad with tahini and crisped chickpeas

I have been gushing in the margins about David Lebovitz’s carrot salad (pardon! salade de carottes râpées) since I made it for the first time four years ago. It’s exquisite in its simplicity, just lemon juice, olive oil, a pinch of sugar, some salt, pepper, and rough-chopped parsley, all applied in that old-fashioned taste-as-you-go method that basically guarantees it will be perfectly seasoned when you’re done. (You do this with everything you cook, right? Yeah, I forget too.) And this week, as the carrots are towered high at markets, was the week I finally wanted to give it its due. But then I started thinking about that carrot soup we talked about in the early days of 2013, which we finished with a lemony-tahini swirl and topped with cumin and sea salt roasted chickpeas and how fantastically filling it was, a real meal in a bowl, and decided we needed a fresh spring-summer spin on it.

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