| For years now, I've had a front-row seat to what generates a lot of . . . discussion in the kitchen. Foods masquerading as other foods are at the top of the heap, especially as they relate to vegan or gluten-free recipes. But here's the thing: My inclination is always to invite more people to the table, not fewer, and if playing around with a dish to make it work for those with specific dietary needs makes that possible, then so be it. Many of those modified recipes may pass muster with diners familiar with the original. That was certainly the case with Joe Yonan's Vegan Baked Stuffed Shells. As Joe recounts, my predecessor, former recipes editor Ann Maloney, couldn't believe these saucy, Italian American shells were vegan at our staff holiday party last year. I ate them not realizing that either, and so did my 7 year old. (The filling includes cashews, along with almond milk and artichokes, so do keep in mind any potential allergies for your guests.) Could you split the recipe up and serve half the shells with the vegan filling and half with a more traditional ricotta? Absolutely. Like I said, the more people you can make feel welcome, the better. Similarly, pastry chef and cookbook author Liz Prueitt's Gluten-Free Oatmeal Chocolate Chip Cookies are a delightful treat whether you typically enjoy wheat-based baked goods or not. These dainty cookies lean on the toasty flavor and chewy texture of oats and oat flour, with a boost from a cup-for-cup gluten-free flour blend. The recipe includes walnuts, but again, in the interest of inclusivity, you could swap in more chocolate chips or another nut or seed that works for your intended recipients. Ellie Krieger's Breakfast Quinoa With Apples and Pecans is a spin on a typical oatmeal porridge that leans instead on the protein-rich grain you might be more used to in savory dishes. This meal-for-one relies on apple, raisins, maple syrup and coconut for a bit of sweetness, and pecans for crunch and additional protein. It would be easy, however, to mix up the toppings as you like. In her Hawaiian Pizza Sliders, Daniela Galarza also takes aim at a ubiquitous, if not universally beloved, dish. I tested this recipe, and I can tell you it's such a fun idea for a family dinner or game-watch night. Onto a halved slab of King's Hawaiian rolls go a zesty sauce (with pineapple, of course), sliced ham and provolone. It's cut into sliders before getting broiled and baked to melty satisfaction. If Hawaiian pizza (or ham) isn't your thing, you can use this recipe as a foundation for your preferred fillings. Shaking beef is a staple of Vietnamese cuisine, and the recipe that Aaron Hutcherson featured from chef Nini Nguyen's debut cookbook, "Dac Biet," goes a bit extra. Shaking Beef With Watercress Salad (Bò Lúc Lac) employs sirloin steak or rib-eye — cuts normally reserved for steak — in the savory-sweet stir-fry to make it truly special. The colorful salad underneath the meat is an eye-catching presentation, too. How else can we help you take your cooking to the next level? Aaron and I will be answering your questions in our live weekly chat Wednesday at noon Eastern. Send them along now, and then come back once we start the conversation. Until next time, happy cooking. |
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