Research has shown that kombucha may help immunity and digestion. A new study has even linked probiotics to improved thinking and emotion. So we came up with kombucha cocktails.
It’s sweet. It’s savory. It’s everything you could ever want. (In a yogurt.) We love this new line of vegetable yogurts created by chef Dan Barber and his team at New York’s Blue Hill restaurants and made from hormone-free, grass-fed milk from Blue Hill’s own farm and other small farms in the Northeast.
Cookbook author and blogger Shauna James Ahern, also known as Gluten-Free Girl, shares with us her love story and most romantic recipe. This quiche is perfect for Valentine's Day, or everyday.
This quiche features a brown rice crust that's easy, gluten-free—and delicious. Though the recipe calls for brown rice, you can use any leftover cooked rice you have on hand. The protein from the chicken and brightness from the preserved lemon make this a satisfying meal-in-a-dish.
I remember how weird it felt to make cashew milk the first time. Then, I turned on the blender. Within a moment, the cashews and water had become…milk. Magic.
Traditional preserved lemons are a thing of beauty but they also take months to be fully cured. This quick preserved lemon recipe will give you the bright flavors without the wait.
Olive oil is an important healthy fat and essential part of our cooking repertoire. Last week, the New York Times revealed that many olive oils labeled “Italian” and “extra-virgin” are neither from Italy nor extra virgin.
By just adding Vitamin A and fiber-filled carrots, Chef Matt Lightner of the Michelin two-star Atera restaurant makes addictive guacamole better for you.