Despite a life filled with exercise, I have osteoporosis, or at least did until my latest bone scan. Now, my bones are growing healthier every day, thanks to diet, an exercise regime designed to strengthen bones, and carefully chosen supplements.
Here’s a simple and easy-to-put-together dish that gets its great taste from fresh vegetables and basil, snappy extra-virgin olive oil, and truly delectable pasta. Barilla
is one of my favorite gluten-free pastas, but I recently discovered Power Pasta
at a gluten-free festival in Austin, and I developed this recipe to show it off.
For a stunning finale to Easter dinner, or another special meal, present this luxurious dessert. Tangy lemon curd and whipped cream make a sumptuous filling and topping for the delicate almond sponge cake, and fresh berries are a beautiful embellishment.
I created this dazzling dessert for my Valentine, Steve! It was last year while I was working on my new book, Gluten-Free Baking
. Steve loves almost any goodie that features lemons. These cardamom-scented meringue nests are ethereal and crunchy with a not-too-sweet, not-too-rich yogurt and Meyer lemon curd filling—a perfect, naturally gluten-free finale for a festive meal.
For Valentine’s Day dinner we’ll be feasting on tender egg fettuccini crowned with luxurious wild mushrooms and Parmigiano-Reggiano. The last few years we’ve gone out to dinner at Farmshop, one of our favorite restaurants, but this year we decided to avoid the Saturday night, special-occasion crowds and the always-challenging Los Angeles traffic.
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