Rich, fudgy, and delightfully chewy, these gluten-free chocolate coconut cookies are proof that simple ingredients can create irresistible treats. Whipped egg whites give them a light, crackly shell while the combination of deep cocoa and toasted coconut delivers an indulgent bite with just the right amount of sweetness. Perfect for chocolate lovers and coconut...Read More

This onion relish is a kitchen treasure to keep on hand in the refrigerator. It can be used so many ways—tossed with vegetables, as a topping for meats or burgers, stirred into whole grains, or folded into soups. It’s especially delicious paired with roasted or grilled peppers, and also makes a flavorful base for pastas...Read More

Most people think of olives first when thinking of tapenade, but the word tapenade actually comes from the Provençal word “tapeno,” which means “caper.” I like to keep this in mind when making tapenade to remind myself to keep the balance between the caper and the olive, which can easily dominate this versatile paste. I...Read More

Tapenade is a caper and olive paste that comes from Provence, France. The word comes from “tapeno,” the Provençal word for caper. This paste is extremely versatile, being used for things like crostini for appetizers, a topping on grilled salmon, a marinade for roast chicken, lamb, or beef. Use it as a quick pasta sauce,...Read More

Nothing says summer quite like a bowl of homemade peach ice cream. Sweet, juicy peaches blended with cream make a simple yet irresistible treat you can churn up in less than an hour with an ice cream maker. Fresh, fruity, and creamy—it’s the perfect way to savor the peach season. INGREDIENTS: 2 cups ripe, sweet...Read More