Find answers to common questions about our recipes
Adapting a recipe for a gluten‑free diet is easier than it seems. Start by replacing wheat‑based flours with blends such as a 1:1 ratio of rice flour, potato starch, and tapioca starch. For breads and pastries, add xanthan gum (about 1 teaspoon per cup of flour) to give structure. If the dish relies on wheat‑based sauces, use gluten‑free soy sauce or coconut aminos. For pasta, choose certified gluten‑free varieties or cook homemade gluten‑free noodles using chickpea or lentil flours. Finally, season generously with herbs, spices, and citrus zest to mask any subtle differences in texture, ensuring the dish remains flavorful and satisfying.
A perfect sear starts with a dry surface. Pat the steak dry with paper towels and season liberally with sea salt and freshly ground pepper. Let it rest at room temperature for 20–30 minutes to ensure even cooking. Heat a heavy skillet (cast iron works best) over high heat until it smokes. Add a tablespoon of high‑smoke‑point oil, swirl, and place the steak in the pan. Sear 2–3 minutes on each side for medium‑rare, rotating the steak once for an even crust. Finish with butter, garlic, and thyme, basting for the last minute. Let the steak rest for 5 minutes before slicing to lock in juices and flavor.
Yes, plant‑based milks work wonderfully in most baked goods. Use unsweetened almond, soy, oat, or coconut milk as a 1:1 replacement for dairy milk. For richer textures, choose oat or soy milk because they contain more protein and fat than almond. If the recipe calls for heavy cream, blend a tablespoon of coconut cream with a little plant milk to mimic the thickness. Keep in mind that some milks, like almond, have a subtle flavor that may slightly alter the final taste. To counteract any off‑notes, add a splash of vanilla or a pinch of cinnamon. The end result will be moist, tender, and just as delicious.
Fresh herbs are most flavorful when stored properly. Rinse them gently, pat dry, and trim the stems. Place the stems in a jar with 1–2 inches of water, covering them loosely with a plastic bag. Store in the refrigerator; the herbs should stay crisp for 5–7 days. Alternatively, wrap the herbs in a damp paper towel and place them in a resealable bag. For long‑term storage, chop the herbs, mix with a little oil, and freeze in an ice‑cube tray; once solid, transfer to a bag. This method preserves aroma and color, letting you enjoy fresh herbs year‑round.