Articles tagged with: Gluten-free

Pistachio & Cherry Pavlova

on Thursday, 16 July 2015. Posted in Desserts, Recipes

The origins of pavlova have long been disputed. Some say it was created in New Zealand in 1934, while others believe it came from Australia in 1935. Wherever this light and airy dessert hails from, all agree that it was inspired by the Russian ballerina Anna Pavlova who had visited both countries...

Spicy Baked Eggs

on Thursday, 28 May 2015. Posted in Main Course, Recipes

Win the fight against boring brunch with our take on baked eggs. This quick and easy dish gets a dose of heat from Moroccan harissa and a subtle smokiness from Spanish Pimenton de la Vera. The best part, you'll be out of the kitchen in under 30 minutes, so you'll have more time to kick back and...

Peruvian Causa

on Wednesday, 15 April 2015. Posted in Appetizers & Starters, Vegetable & Side Dishes, Main Course, Recipes

The ingredient list for this classic Peruvian dish may seem like an odd combination, but the end result is pure, comfort food (think the flavors of potato salad). Causa is comprised of layers of seasoned mashed potatoes, mayonnaise, hard-boiled eggs and olives. Most recipes also include the...

Double Deviled Eggs

on Tuesday, 30 December 2014. Posted in Appetizers & Starters, Recipes

A double dose of the fruity Basque pepper Piment d'Espelette makes these appetizers wickedly good. Simply double or triple the recipe as necessary to serve a crowd.

Truffled Deviled Eggs

on Tuesday, 27 December 2016. Posted in Appetizers & Starters, Truffles, Recipes

Deviled eggs are festive, fun, nutritious and delicious—and never more so than when they're heaped with truffles. Set out a tray of Truffled Deviled Eggs next to a bottle of bubbly and watch them disappear.

Pork Loin Encrusted with Fennel Pollen

on Tuesday, 02 June 2015. Posted in Main Course, Recipes

A coating of fennel pollen infuses the meat with intoxicating aroma. There's no need for strict measurement here. Simply use equal parts fennel pollen, salt and pepper for the rub, scaling up for as much as you need.