For those who may be a little scared to try gluten-free pastries, these little tarts are the perfect place to start. "Whenever I make pastries, I’ll often blend unrefined cane sugar in an upright blender to achieve a finer texture—something closer to powdered sugar than super-fine cane sugar," blogger Emma Galloway says. "This helps to evenly distribute it throughout the dough, and you are left with a much nicer texture and look in the end product."
Chickpea Flatbread with Roasted Fennel and Manchego
This gluten-free Italian bread, or socca, is a pancake-like flatbread made out of one part chickpea flour, one part water, and a dash of olive oil and salt. The topping can be varied to taste, or the crisp bread can be served "naked" with spreads and dips, like fresh ricotta.
Chefs love showcasing the intensely earthy flavor of buckwheat in rich, luxurious dishes. At Craft Los Angeles, Matthew Accarrino tosses buckwheat pasta with creamy mascarpone, silky mushrooms and runny eggs.
Anna Thomas's 1970s book The Vegetarian Epicure is iconic; updated in the ’90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.
Bacalhau à Brás is one of the most famous Portuguese dishes and is considered the ultimate comfort meal in Portugal. The dish uses many of the quintessential ingredients found in Portuguese cooking: bacalhau (salt cod), eggs, potatoes and black olives.