Hope you’re having an amazing start of summer! I’m in the last week of school frenzy…Isaiah’s graduating high school (totally crazy!) and Chiara’s about to kick off camp season.
Plus, we’re moving Cooking for Isaiah™! That’s why we’re having a moving sale and to celebrate, right now you can buy one bag of gluten-free, dairy-free Multi-Purpose Flour, Pancake or Bread mix and get one bag for 50% off! Just enter promo code: MOVINGDAY (2 bag maximum per order; while supplies last)!
Cooking for Isaiah, Dairy-Free, Fall, Gluten-Free, Gluten-Free Pantry, Spring, Summer, Winter
Cheesecake used to intimidate me. So many baking rules—and so many cheesecake flavors to choose from! I had a few ripe bananas sitting on my kitchen counter and instead of making the usual banana bread, I decided to try something new and go beyond my comfort zone. The result? This incredibly decadent, light and airy cheesecake. It’s super fancy-looking with its decorative design of dulce de leche, but don’t let that intimidate you—it’s really easy to make!READ MORE »
Who’s got the best burger buns in the gluten-free biz? Just in time grilling, I rounded up dozens of buns from around the country and these bread winners rose to the top! Did your favorite make the cut? Find out in my story for the FOOD NETWORK’S HEALTHY EATS BLOG!READ MORE »
Muffin tops are making a comeback… at least in my house! Here’s my logic: They’re easy to make, take half the time to bake, are perfect for grab-and-go and the kids (and I) love them! So what’s my favorite part of this recipe besides the fact that it undoubtedly yields the best part of a muffin? It’s incredibly flexible—flavor-wise—so go ahead and swap in ingredients you already have in your fridge or pantry.READ MORE »
I didn’t grow up in a household famous for its perfectly crisp fried chicken, made from a great great grandmother’s recipe passed down from generation to generation. My reality of fried chicken was years stalled by a fear of frying and worse even—greasy, soggy chicken. This recipe for crispy fried chicken was my reawakening. It was born out of necessity as most things this delicious do. When Isaiah was diagnosed with his gluten and dairy intolerances, fried chicken was off the menu—literally—since we’d often get our fill of fried chicken, a popular menu item at Brooklyn restaurants, only when we dined out.READ MORE »
I’m happy to announce that I’m the featured gluten-free expert in a new web cooking show, Everyday Gluten-Free, from Taste of Home magazine! I first heard about Taste of Home when I started working as Rachael Ray’s editor-in-chief at Every Day with Rachael Ray magazine. Ever since, I’ve been a huge fan of their fun—and accessible—recipes. So I was thrilled when I got the call to work directly with them on a new online gluten-free cooking show!READ MORE »
I may not be Irish, but I can definitely enjoy a great shortbread cookie! Yes, shortbread is traditionally associated with and did, in fact, originate in Scotland, but its popularity spread into Ireland, especially given the quality of their butter. If you’re dairy-free like Isaiah was when he was first diagnosed with gluten intolerance, go ahead and swap in non-hydrogenated shortening or dairy-free buttery spread or sticks. The trick to these ultra flaky, melt-in-your-mouth shortbread cookies isn’t the butter you’re thinking. It’s peanut butter.READ MORE »
There’s a reason I used to own a bakery… I love sweets! This is the ultimate chocolate loaf cake. I’ve always loved the combination of chocolate and peanut butter. If peanut butter isn’t your thing, leave the frosting off completely and sprinkle with confectioners’ sugar if you like.READ MORE »