Cooking Show
These cookie bars are out of this world good, and will have your guests begging for more (whether or not they avoid gluten). The bars are almost a cross between a candy bar and a cookie, with a lovely butterscotch flavor. Thanks to the ease of the gluten-free baking flour blend, the recipe goes together in a snap. These bars are adapted from a recipe by Karina Allrich at her awesome blog (glutenfreegoddess.blogspot.com)
Jam on Hawthorne is a hash slinging breakfast spot in Portland, Oregon. We cajoled the chef, Thomas Christakos, for quite a while to share some of his secrets.
Not only is this blackberry syrup delicious, but it's also a great source of antioxidants.
Julie Hasson takes a page from her cookbook "The Complete Book of Pies" and demonstrates a easy cobbler for summertime fruit or frozen berries.
This is an awesome loaf of bread! If you're looking for a whole grain, soft sandwich bread with a wonderful, sweet nutty flavor, this is your bread!
Making Whoopies! These pies are more cake like rather than a cookie or pie. Hannah Kaminsky's vagan version is sure to please the senses. It's hard to resist!
This is a very simple yet tangy and tasty vinaigrette that will keep in your fridge. You can put on just about anything.
Strawberry and rhubarb are by far one of the best fruit combinations in a dessert ever! The Urban Housewife walks us through her favorite Cobbler.
This Herb Crusted Tofu with a Mushroom Marsala Sauce is a favorite item on the menu at the Farm Cafe in Portland, Oregon. Fearn Smith and Russell Pierce share their skills with us on how to construct the dish.
These noodles are delicious, and are perfect for a potluck, lunch or part of an Asian-style dinner.