Autumn is a wonderful time to tuck into warm dishes, especially slow cooked meats surrounded by vegetables and aromatic spices. This recipe proves that you don’t have to use dairy to get a creamy sauce. If you like it even thicker, just increase the amount of roux – a one tablespoon oil to two tablespoons flour ratio works well. And if you aren’t dairy free, you can substitute one or two of the cups of chicken stock with your favorite… Read more »

I just love France and one of my biggest foreign food cravings is a Parisian café salad. The tart, runny dressing, melting chèvre chaud (that’s hot goat’s cheese) and crisp veggies are a lunchtime delight. The trick to making this at home is the dressing, which is so easy to make.   1 T. Dijon mustard 3 T. red wine vinegar ½ tsp salt White or black pepper to taste 1 egg 2/3 cup olive oil Gluten-free baguette bread, sliced thinly from… Read more »