Gluten-Free
For our no-gluten guests
Last Updated: February, 4th 2026 12:33 PM
Named for the always intriguing Spanish Jazz guitarist Ximo Tébar, this Iberian-influenced roasted tomato soup has two speeds. Served cold, my fave, it has one flavor palette with exotic, aromatic fenugreek leaf notes.
This coffee (¡Si!), aji chile (¡Si!), and cocoa powder (¡Si!) rub is great for cooking a first-cut brisket in either a sous vide or a smoker. I shred the meat and put it on my Costa Rican-inspired arepas.
The aromas and flavor are amazing!
My confession: You know. You “experiment” in college. I used to be ashamed of it, but I can say it now:
I love puréed soups!
French cuisine’s powerful, simple heart of darkness. Beguilingly simple, flavorful, healthy… soup.
There was not a typo in the headline! “Fennilla” is my take-twist on a classic from-scratch vanilla pudding light as a cloud and tasty as a summer day that uses a little fennel pollen, vanilla bean, and a touch of orange zest for the American pudding with a little more, and, whoo-whee, the bonus is it’s gluten-free!
Rice pudding that sings? If you don’t think rice pudding is just grandma’s soupy or gooey glop, try this luscious lavender infused version made with a little science, better sugars, and soul, and you’ll stop singing the blues!
Omelettes are considered the gold standard in eggs, and in good culinary practice, although, shhh… getting neglected fried eggs to rise, and perfect scrambles are actually a bit more culinary machismo, because more skill and patience is needed.
Before you begin, take a minute to read my article on Perfect Eggs, and the science that 99.95% of chefs, pro and home, ignore that will transform your egg dishes!Even fried eggs benefit from low and slow.
A nice, easy banana snack or dessert named after one of the first greats of Jazz, Buddy Bolden. Bananas covered with honey aren’t anything new. Just ask anyone in any part of Asia or Latin America.
This is a Provencal prep of the American classic. Onion, carrot, celery and either a smoked ham bone or smoked hock and a few herbs and you’re in business!