It's easy to get overwhelmed by the entertaining aspect of Thanksgiving as a holiday, but also just plainly: what exactly to serve.  Everyone has their own long-standing traditions (marshmallows y/n?) and now, probably some food allergies thrown into the mix. The Hemsley ladies have featured 8 recipes on Vogue that are naturally gluten AND grain free, not to mention a nice mix of vegetarian and meat-starring recipes.  

I had the pleasure of shooting and styling them for a special Hemsley-centric Thanksgiving.  One of my favorite recipes, a real showstopper, is the beet and goat cheese terrine (featured below!).  Unless you're vegan (or hate beets), you can eat and enjoy it.  Not only is it completely gorgeous, but it's delicious alone/with crackers/etc. - so, it will surely keep your guests busy while you're wrestling your turkey.  Happy cooking ;) 

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BEET & GOAT CHEESE TERRINE (Gluten-free, grain-free) from The Art of Eating Well

4 purple beets, about 10 ½ oz

4 golden or any other color beets, about 10 ½ oz (the more colors the better)

2 Tbsp freshly snipped chives

2 Tbsp freshly chopped parsley

1 Tbsp dried oregano

2 garlic cloves, finely grated

14 oz goats’ cheese

sea salt and black pepper

Line a 4 x 8 inch loaf tin with parchment paper, leaving enough paper hanging over that you can easily cover the terrine when the tin is full.

Scrub the beet, then place in a pan, cover with water, pop on the lid, and cook for about 30–40 minutes until tender. Set aside to cool, then peel.

Meanwhile, mix all the herbs and garlic with the goats’ cheese in a bowl and season to taste.  Slice the cooked beets into various thicknesses – some 1⁄8 inch, some 1⁄4 inch.

Put a layer of golden or candy-colored beets along the bottom of the tin, followed by a thin layer of the garlic and herb goats’ cheese mix. Do this for 6 layers of each, so you have 12 layers in total, and then start on the purple beets and cheese layers until you reach the top. If you have more colors, vary them as you go along.

Pull the parchment paper over so all the terrine is covered. Place a weight on top of the tin and leave in the fridge overnight or for 8 hours to set.

Cover the set terrine with a plate and turn upside down to remove the terrine. Slice and serve or refrigerate the terrine until needed.


I'm definitely one for a savory breakfast (eggs, avocado toast, etc), but as soon as it starts to get cooler, I crave a sweet one now and then.  With apple season in full effect, I know a lot of us are trying to get rid of apples in as many recipes as possible.  This breakfast cake goes great with any fruit, but seasonal apples are a winner. It's perfectly sweet and nutty with the most delicious oat topping.  It's somewhere in between a light dessert and breakfast, but either way - I promise you'll enjoy it.


3/4 cup almond flour or meal

1/4 cup cornmeal

2 tablespoons tapioca flour

3/4 cup brown sugar

1 teaspoon baking powder

1 teaspoon sea salt

5 tablespoons butter, melted

1 teaspoon vanilla

2 large eggs

2 tablespoons almond milk

2 large apples (honeycrisp or granny smith, or your preference), peeled and cut into small cubes

1/2 teaspoon cinnamon

freshly ground nutmeg to taste


1/2 cup gluten-free oats

1/3 cup walnuts, chopped

1 taplespoon maple syrup

1 teaspoon butter

1/4 teaspoon cinnamon

Sprinkle of sea salt

Raw sugar, to top

Preheat oven to 350 degrees. 

Whisk together first six ingredients in a large mixing bowl.  In another mixing bowl, mix together butter, vanilla, eggs, almond milk, cinnamon, nutmeg and apples.  Slowly mix in the dry ingredients to the wet, adding a little at a time until all is well-combined without lumps.  

Pour cake batter into a greased 9x9 cake pan.  Chill for 30 minutes in the fridge.  In the meantime, combine oats, walnuts, maple syrup, cinnamon, butter and sea salt in a medium mixing bowl.  Using your hands, mix together mixture well until crumbly and well-combined. 

Top chilled cake with crumb topping, and sprinkle with flaky sea salt and raw sugar. then bake for 45-50 minutes or until a toothpick stuck into the center of the cake comes out clean.  Cool for 20-25 minutes before serving.


New work for EIDE's Cerebral Issue ( out now!) and a recipe for decadent green cauliflower pizza!



(Serves 4-6)


2lbs. cauliflower or about 3 cups roughly chopped

3/4 cup almond flour

1 tablespoons dried thyme

3 eggs, beaten

Sea salt to taste

Freshly ground pepper


3/4 cup pistachios

2 garlic cloves, smashed

2 cups basil

1/3 cup parmesan, grated

1 lemon juice + zest

Olive Oil until desired texture


12 oz. heirloom cherry tomatoes, sliced

3 garlic cloves garlic, sliced

1 large ball mozzarella (about 12oz), sliced

3 oz. prosciutto

2 cups baby arugula

Shaved parmesan, for serving

Preheat oven to 400 degrees.

In a food processor, pulse cauliflower until pureed the size of rice.  Add to a large mixing bowl.  Use a paper towel to press cauliflower well and remove any moisture.  Then, add almond flour, thyme, sea salt and freshly ground pepper; mix.  Fold in beaten eggs until mixture is well combined. Refrigerate for 20 minutes

While crust is chilling, use the same (cleaned) food processor to make the pesto.  First add pistachios and garlic until fine. Pulse together basil, parmesan, lemon juice and zest until gritty.  Stream in olive oil while blending until pesto reaches desired consistency.  About 1/3-1/2 cup.

Once crust has chilled, add to a parchment-lined (and greased!) baking sheet using your hands to shape. Make sure to form a crust!

Parbake your crust for 25 minutes. Then, remove from oven and begin adding toppings.  First layer sliced garlic along the bottom of the crust.  Then, cover with sliced mozzarella slabs and a thick layer of pistachio pesto.  Top with cherry tomatoes. 

Bake for 7-9 minutes or until cheese has melted completely.  Then, add oven to broil and return pizza to oven for 3-5 minutes or until bubbly and browned.

Remove from heat and allow pizza to cool.  Then, top with prosciutto, baby arugula and shaved parmesan.  



Thank you so much to everyone who entered the amazing giveway by BlackBird Bakery.  I'm so excited to announce that HEATHER ROBERTSON is the winner of six amazing gluten-free flour blends and The Everyday Art of Gluten-Free Cookbook!  

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Baking gluten-free, as I've attempted to articulate before, can be a tough and windy road.  Usually the key to finding your old favorites--gluten-free--is making them yourself.  It may take a little more effort, but it's worth it to avoid the very dense and often tasteless goods available in most markets.

I know many are exhausted and mystified by making flour blends or trying to adapt a recipe to gluten-free.  It can definitely be a pain and requires jumping through hoops when really all you want is a good chocolate chip cookie.  Karen Morgan of Blackbird Bakery has created an amazing series of gluten-free flour blends specifically formulated for their intended baked good.  This means you're not just using an all-purpose flour (which usually isn't really all-purpose), but each flour is specifically designed for say, Bread and Pizza or my favorite, the Cookie Jar blend.

Not only has Karen shared her recipe for Trash Can cookies with us (inspired by my favorite Milk Bar Compost Cookie), but Blackbird Bakery is gifting one special reader with a flour blend and cookbook giveaway.  (Details below!)  These cookies are the best combination of sweet, salty, buttery, crunchy chocolate chip cookies that are seriously as addicting as I'm sure they sound.  


I'm so excited to announce Blackbird Bakery is generously giving away ALL OF THEIR FLOUR BLENDS and their NEW COOKBOOK, The Everyday Art of Gluten-Free, to one very lucky (probably gluten-free) reader!  Please comment below to be entered to win and share on social media to spread the word!  The winner will be announced on the blog this SATURDAY, OCTOBER 11TH at 3pm EST.

HOW TO: INFUSED ALCOHOL (Bay Leaf Gin, Hibiscus Tequila & Strawberry + Pink Peppercorn Vodka)

I've always wanted to infuse my own alcohols, but that was before I realized how stupidly easy it actually is.  (I mean, this process almost doesn't require any googling.)  All you need is to pick a liquor you love, decide on some interesting ingredient to infuse, and let it sit for about a week.  It's as easy to make as it is to drink - the hardest part is picking what to use!

BAY LEAF INFUSED GIN ( Makes about 25 oz)

1 (750ml) bottle of gin, I recommend ST. GEORGE (my favorite gin, ever)

15 fresh bay leaves

In a large glass bottle, pour your bottle of gin over around 15 fresh bay leaves.  Cover and let sit for one week in a dry, cool place.  Once infused, remove all bay leaves, and use as you would any other gin.  Bay leaf gin and tonics are awesome.


1 (750ml) bottle of vodka, I recommend TITO'S VODKA

1 pint strawberries, hulled

2 tablespoons pink peppercorns

In a large glass bottle, pour your bottle of vodka over fresh, hulled strawberries and pink peppercorns.  Cover and let sit for one week in a dry, cool place.  Once infused, strain peppercorns and strawberries (which will be white and weird!), and use as you would any other gin.  I love this vodka with soda or tonic.


1 (750ml) bottle of tequila, I recommend ESPOLON Tequila Blanco

About 1/2 cup hibiscus leaves

In a large glass bottle, pour the bottle of tequila over dried hibiscus leaves.  Cover and let sit for one week in a dry, cool place.  Once infused, strain hibiscus leaves, and use as you would any other tequila.  Hibiscus margaritas are amazing ;).


Loren and Aliza Simons are the mother-daughter duo behind Henry Street Ceramics.   They work as a team, each piece being "the work of two pairs of hands." (I know, I can't.) I had the pleasure of photographing these gorgeous pieces in person, and let me say, it's hard to do them justice even with the nicest camera. It's the feeling you get when you are in the presence of truly beautiful work.  If I washed my produce out of their perfect colander just once, I could die happy.

Luckily for all of us, they are gifting us with an upcoming Fall Sale starting THIS SUNDAY (debuting their new colors!).  It starts at 5pm, so set your iPhone reminders because things are going to sell out quickly.   I can't say how lovely these pieces are, so please show support to these talented two.  


I totally get why people aren't into baking.  I'm sure for some it seems too detailed, time-intensive, maybe even technical.  Especially when it comes to gluten-free, it gets dicey and sometimes expensive, with the addition of 2-3 flours for every dough. But for me, baking has always been how-do-I-say…healing?  There is nothing in the world like the feeling of finishing a tart or pie, with all the steps, techniques, chilling, pulsing, rolling, etc.  It can cure any bad mood.  The fact that it takes time is what I love about it most.  Baking makes you work for it, and I've always loved that kind of attitude.

This Summer has kept me so baking-busy that I've been just trying to see how much I can bang out on any given weekend.  (Yes, Summer baking.  Where the true bakers lie.) Sometimes though, the best days are when you spend the whole afternoon making one…single…dessert.  Even if maybe baking isn't your thing, I suggest you use it as a tool -- if only to cure a little depression and/or eat something sweet.  There's something about it that really fills you up when nothing else can. 


FILLING (Adapted from Martha Stewart)

3/4 cup hazelnuts, toasted

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 stick butter (8 tablespoons), soft

2 eggs

1/2 teaspoon vanilla extract

2 tablespoons cognac

8 oz figs, thinly sliced

2 plums, thinly sliced

Handful of red currants

Raw sugar, to top

Preheat oven to 350 degrees. 

In a food processor, pulse together sugar and hazelnuts until the size of hazelnut meal.  Add the next four ingredients and pulse until well combined and smooth.  Set aside.

BUCKWHEAT ALMOND CRUST (adapted from The Bojon Gourmet)

1/2 cup buckwheat flour

1/2 cup almond flour

1/4 cup arrowroot starch

1/2 tsp. xanthum gum

1/4 tsp. salt

6T butter, chilled + cubed

6 tablespoons ice water

Add the first six ingredients to a food processor. Pulse your dough until butter is about pea-sized and crumbly. Then add one tablespoon of water at a time until dough forms and begins to come away from the edge.  Fraisage your dough (shown here, starts at 2:00), meaning use the heel of your hand to smear dough, a little at a time, across the counter.  This helps to add long strands of butter into your dough for better texture.  

Pat your dough together into a 6'' disk, wrap in plastic and chill for at least 30 minutes.  Once chilled, roll out between two pieces of plastic wrap.  Roll out a few inches wider than your intended tart dish (I used an 8 inch).

Place your greased tart pan nearby, remove one side of plastic wrap and carefully (using two hands) flip dough over into your pie dish.  Remove last sheet of syran wrap and carefully fit and press dough into your tart pan evenly.  

Gluten-free dough can be dicey, but remain calm! If any piece rips of gets torn, carefully pinch it together again.  Remove the excess tart dough (save for a mini tart) and parbake for 10 minutes.

Once tart crust is parbaked, reduce oven heat to 325 degrees.  Pour in filling making sure to spread evenly before topping with figs, plum and red currant.  Arrange in a pleasing fashion and sprinkle with raw sugar.  Bake for 1 hour, then cool for 25 minutes before serving.  


(For those asking, you can purchase this tart pan HERE)


FOOD52 Finds:

Eva Kolenko, her work is as beautiful as her website design by the talented, Emma Robertson. 

Can't live without these lately:

Loving Bon Boutique's new design + product:


Summer is really coming to an end now. Even though it's still warm weather, we have officially entered September.  I'm happy the heat and Mosquitos are on their way out, but I will miss a farmers market with more than just root vegetables. 

Since we're on our last days of festive outdoor activities, I myself am looking to have another picnic or BBQ before the month is over. These recipes and images were shot for the July issue of Simple Things UK, so please pick up a copy and look at the rest of the spread!  Hopefully, you can get some last minute, end-of-Summer inspiration. 


1lb. wild salmon

2 tablespoons olive oil

1 lemon, sliced

5-8 oz. mixed spring greens

2 heads of fennel, shaved

2 large bunches of mixed greens

3/4 cup pistachios, roughly chopped

1/4 cup fresh dill, roughly chopped

Sea salt to taste

Freshly ground pepper

Celery Seed Vinaigrette:

1 garlic clove, minced

2 teaspoons celery seed

3 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon honey

1/2 cup olive oil

3 tablespoons apple cider vinegar

Sea salt to taste

Freshly ground pepper

Add all ingredients to a small mason jar.  Shake well to combine.  

Preheat oven to 400 degrees.  Add salmon to a foil-lined large baking sheet.  Rub with olive oil and season with sea salt and freshly ground pepper.  Top salmon filets with sliced lemon and bake for 15-17 minutes.  Set aside to cool.

In a large mixing bowl, mix together spring greens, fennel, fresh dill and crushed pistachios.  Toss with celery seed vinaigrette, then top with baked salmon.  Season with sea salt and freshly ground pepper.


3.5lbs. mixed potatoes, cubed

3 tablespoons olive oil

6 oz. creme fraiche

1 tablespoon maille mustard

1 lemon, juice + zest

2 garlic cloves, minced

4 tablespoons. fresh chives, thinly sliced

1/2 cup pickled red onion

1 tablespoon fresh dill

Sea salt to taste

Freshly ground pepper

Preheat oven to 375 degrees.  Add potatoes in a single layer to a large baking sheet with olive oil, sea salt and freshly ground pepper.  Bake for 45-1hr or until golden brown and crisped.  Set aside to cool.

In a large mixing bowl, stir together lemon juice + zest, creme fraiche, mustard and garlic.  Whisk together, then toss with potatoes, making sure to coat everything well.  Top with fresh chives, dill and pickled red onion.  Season with sea salt and pepper to taste.

Pickled red onion

1 large onion 

1/2 cup sugar

1/2 cup apple cider vinegar

3/4 teaspoon salt

1 garlic clove, halved

1 teaspoon pepper corns

Add sliced onion to a large mason jar with peppercorns, garlic and salt.   In a small saucepan, bring sugar and apple cider vinegar to a boil.  Slowly pour liquid into mason jar.  Set aside to cool, then chill overnight.