One of my favorite Middle Eastern spice blends, za’atar, combines an unfussy mix of toasted sesame seeds, sea salt, and sumac. Some versions contain thyme (which is what the name za’atar means), marjoram, and sometimes even cumin. I prefer mine…
Easy Chimichurri Sauce
This bright, punchy, easy-to-make, no-cook sauce happens in a Mason jar with staple ingredients, but can just as easily be made in a blender or food processor. The sauce can be used as a dip, a dressing, a marinade, slathered…
Gluten-Free Rosemary Cheese Crackers
Crackers. I just wanted crackers. With cheese. And to feel less resentful. Earlier this year, in addition to other food allergies I’ve been managing quite well for over 13 years, I discovered I can no longer eat anything containing gluten….
Gluten-Free Chewy Molasses (Pan-Banging) Cookies
What’s your favorite kind of cookie? I love a crisp and melty shortbread, but my favorite is a buttery, caramelly, dark and moody cookie with a chewy center and crisp edges. If you’re gluten-free, however, those options are hard to…
My fight with food
I was really sick, for a really long time. I’m not quite sure how I’m alive today, but certainly grateful to be here. I have food allergies. I’ve had them my entire life, and in the 36 years leading up…
Gooey Date Caramel
Like with most sugars, I’m not a fan of artificial sweeteners – not even stevia or monk fruit. They’re highly processed, change your gut bacteria into inconsiderate meanies that make you feel miserable, and trick your body into thinking its…
