My one-bowl buckwheat bread uses buckwheat flour, a bit of tapioca starch, and flaxseed to create a soft, sturdy loaf without gluten.

Soft and chewy gluten-free oatmeal chocolate chip cookies made with rolled oats, maple syrup, and a gluten-free flour blend.

Easy chili oil pasta with coconut milk, garlic, and soy sauce. Creamy, spicy, and ready fast!

These air fryer sweet plantains (maduros) are made with ripe yellow plantains, oil, and salt, then cooked until soft and golden.

Colombian aji picante made with chiles, tomato, onion, cilantro, lime juice, and vinegar. A bright, tangy table hot sauce.

These gluten free cheddar and chive scones are savory, tender, and easy to make in the air fryer.

Schug is a vibrant Middle Eastern green chili sauce made with fresh serranos or jalapeños, herbs, lemon juice, and olive oil.

This chili oil recipe is rich, aromatic, and easy to make. Perfect for drizzling over noodles, rice, and tofu.

This Buffalo white bean potato bake is creamy, cheesy, and packed with bold Buffalo flavor.

This warm musabaha is made with chickpeas, tahini, lemon juice, garlic, and cumin, lightly mashed for a creamy yet rustic texture.

This creamy quinoa porridge is an easy, comforting, high-protein breakfast made with simple pantry ingredients.

A smooth, pourable tahini sauce recipe made in minutes with simple pantry ingredients. This version blends easily and stays creamy.