I'm almost certain that once upon a time I used to post links to things that weren't just related to food and eating. I'm glad that I've moved on from that place. My heart has only one real love. (That's a lie.)
- I actually made an audible squealing noise when I came across this recipe. That's normal, yeah? Apple Fennel Sauerkraut with Caraway from The Bitten Word is just so... glorious. I still haven't experimented with sauerkraut or kimchee, and I'm finding myself a little antsy. My CSA this week came with a big beautiful head of fennel. It's a sign, clearly.
- My biggest struggle with cutting back on gluten hasn't had anything to do with pasta or toast. It's shortbread. Shortbread relies so much on the simplicity of its ingredients, that when one thing is slightly off they verge on inedible. I experimented with a GF shortbread recipe this past spring- and while my co-workers humored me and ate the tiny heart shaped gritty lumps, I haven't gone back to trying to recreate them. Serious Eats hosts Gluten Free Tuesday every week, and amongst their recipes they have a simple and beautiful recipe for Gluten Free Shortbread Cookies. They also have a recipe for Allergen Free Chocolate Pumpkin Spice Cake, which does admittedly sound a bit clinical, but looks (and reads) to be delicious. I can usually get pretty excited about anything combining chocolate and pumpkin.
- Absolutely not gluten free, but when Molly from Orangette refers to something as "some of the best cookies I will ever eat" - I'm probably going to pop some acidophilus and make a batch. Plus- these are actually Autumn Martin's infamous peanut butter cookies. Yes. These Salted Peanut Butter Cookies. Yes, again. Yes. There is Theo Chocolate in there.
- I've been eating so much winter squash lately. And while Zucchini Stuffed with Sausage, Mushrooms, and Sage from The Kitchn uses a zucchini (obviously)- I'm likely going to re-utilize the stuffing recipe and cook it with a lovely little butternut or spaghetti squash. Forever.
- Maple Buttermilk Pie from 101 Cookbooks is so perfectly timed for fall. She uses rye flour in her crust, and nearly a cup of maple syrup in the filling. Perfection.