Wherein we share the stories and recipes and stuff and other such gems that caught our collective eye this week.
Say hello to your new go-to Sunday brunch recipe: Four-ingredient paleo crepes.
Found: Flourless peanut butter cookies with dark chocolate chips that are gluten-free, dairy-free but not TASTE-free. (Quite the opposite, actually).
Mastering the basics: How to make salad, according to the folks at the New York Times.
Bookmark this: Over two hundred (!!) of the best gluten-free recipes in existence. Chocolate chip banana bread.
And in case you missed it, a refreshing, raw-vegetable quinoa salad recipe to serve all spring, courtesy of Caroline Campion and Kathy Brennan, the two at-home chefs behind forthcoming cookbook The Dinner Plan: The Keepers Guide to Mastering Weeknight Meals and More.
(Image via The Rising Spoon.)
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