Pan de bono is a magic combination of crumbly cheese, corn flour, a starch, and an egg. It might be the easiest, naturally gluten free bread you'll ever make. Pan de bono is a delicious, naturally gluten free bread When I first started baking gluten free, I was desperate for a recipe that was easy and would work. I had tried baking mixes that I special-ordered from who-knows-where, and even those failed. I was completely overwhelmed by the variety of flours, and tired of baking with stinky garbanzo bean flour. So when I discovered that there were ways to bake simply, like this pan de bono, that were already naturally gluten free, it was like the heavens had opened up. There are two flours...
Stuffed Pepper Casserole – all the flavors of classic stuffed peppers in a quick and easy stove top meal you can make any night of the week! Traditional stuffed peppers are a classic for a reason. They are just delicious comfort food. But let’s be honest, they can be a little time consuming to make. Peppers take awhile to bake, all the prep of cooking the filling, then actually filling and baking. So in true Easy Dinner fashion, I am making it into an easy stove top meal. My favorite Creamy Chicken and Rice is a similar concept, of the baked version my mom used to make, but in 25 minutes on the stove top instead. Why You’ll Love This...
Pink plastered columns and fireplaces surround this open-concept restaurant on Los Angeles' Melrose Avenue, which co-founder and creative director Sam Cooper coloured to match his childhood home. Cooper and his business partner Sam Trude recently opened Great White Melrose as their third and largest location in the city, following outposts in Venice Beach and Larchmont Village. Fireplaces face each other across the patio dining area at Great White Melrose On the site of a former laundromat, the 5,000-square-foot (465-square-metre) restaurant was designed by Cooper and his in-house team. Along with its casual menu by chef Juan Ferreiro, the space combines influences from coastal cultures in Australia, Mexico and Europe. Dining is available on a partially open patio facing the street,...
Serious Eats / Amanda SuarezMy love of tepache almost ended before it started when I nearly threw its key ingredient into the garbage. It was 2016 and I was at my friend Rebecca’s vegan Mexican restaurant, La Botanica in San Antonio, Texas, prepping for a collaborative pop-up dinner. As I went to put the pineapple peels and scraps in the compost bin, she stopped me. “Please save them,” she said. “I use them to make tepache.” She opened her fridge to reveal a large clear vessel containing an amber-colored liquid bobbing with pineapple scraps. Taking a plastic quart container, she gave me a generous pour and told me to try. Serious Eats / Amanda SuarezTepache reminded me of a less harsh version of...
As the pandemic ebbs and flows, non alcoholic drinks and low-ABV beverages have become increasingly popular. While many Americans who perhaps over-imbibed during the past two years are now reevaluating their relationship with alcohol by either cutting back or removing it entirely from their lives, mindful consumption has been top of mind in other countries for years. “The pandemic put a lot of things under a microscope. I have friends with desk jobs that couldn’t go to work, so they’d end up having a beer by noon on the computer. Though that seemed freeing for a little bit, it also kind of got old,” says Finn Walter, 2022 James Beard Semifinalist for Best Chef: Texas, and owner of Lubbock, Texas-based...
