These take a few extra steps to make, but are worth it. Seriously browning the butter is a great way to almost always improve your baking. T...

Fermented Mustard 1 1/2 cups whole mustard seeds, pulsed a few times in a spice grinder 4 tsp sea salt 1 cup raw apple cider vinegar (th...

On New Year's Day, I said aloud: "every time I have gained weight, my body has been protecting me." This is a realization I ...

This is a recipe that I forget where it came from. I think it happened after I "discovered" kale chips last year and decided to t...

This is the closest I have come to a dairy-free brioche!  I modified my brioche recipe to make a Greek Easter Bread and Hot Cross Buns. ...

My 11 year gluten-free anniversary came and went without any fanfare. There is something pleasant about it being a non-event. I remember wh...

If you ever wondered why this blog was never turned into a cookbook, I talk about that and food activism in the The New England Unsettler...

It is that time of year again, moving season. If you are just graduating and heading out on your own, or dealing with having to shuffle you...

I was invited to a party where the host cannot eat dairy or cane sugar. Not wanting to disappoint - and knowing the crowd was a pretty ope...

May is Celiac awareness month and GlutenAway started a great campaign  focusing on the good. In thinking about what I am thankful for, or w...