This recipe is a fun twist on the classic chocolate chip cookie that everyone knows and loves. Adding pistachios and a dollop of pumpkin gives it a more complex flavor and texture that’s perfect for the autumn months, but these are great any time!

The best thing about polenta is that it pairs well with pretty much anything you put in it, around it, or on top of it. The addition of pumpkin and spice to this polenta is a tad non-traditional, but it’s incredible just the same. The roasted Brussels sprouts topping adds depth, texture, and a rustic flare and flavor.

Carrots aren’t just nutritional powerhouses. They’re also incredibly versatile and delicious. In this soup, they’re perfectly complemented by the warm blend of cumin, smoked paprika, cinnamon, and nutmeg.

Infused with notes of bright citrus and chocolate, this biscotti takes a classic cookie to another level. It’s great for the holidays, and also the perfect thing to prepare for friends and family who are gluten free.

Japchae is a popular Korean dish characterized by sweet potato noodles and a mixture of vegetables. It’s often consumed at celebrations, and as you’ll see with this recipe, it can come together really quickly!

Challah is braided bread served on the Sabbath and Jewish holidays. Chickpea flour has an egg-like flavor and makes this conventional egg bread taste more authentic. All I can say is challah-lujah!

These matzo balls are just as light, fluffy, and flavorful as their conventional counterparts.

This is the all-purpose, gluten-free flour mix we use at my bakery and what I use at home.

If I want a warm drink other than tea or coffee, this broth is so soothing, aromatic, and flavorful, it’s like therapy in a cup.