Olive oil replaces the butter in this chocolate almond cake. Gluten-free, adapted from Alice Medrich.

Gluten-free Beet, Quinoa and Chickpea Veggie Burgers.

Vegan and gluten-free breakfast bars, adapted from the Smitten Kitchen Cookbook.

Soft and chewy buns made with honey, oats, whole wheat flour… and beer!

Black tea, cinnamon, cardamom and ginger spice up these chewy cookies.

Chard saag paneer uses both leaves and stems, Greek yogurt, pan-crisped cheese, and spiced rice.

Cream cheese in the batter and a Cointreau glaze keep this tea cake extra moist.

Creamy, rich truffles made with coconut milk, bittersweet chocolate, cinnamon and chiles.

Creamy butternut squash risotto with crispy pancetta, tangy goat cheese and arugula.

A sophisticated take on a classic – Buckwheat Cacao Nib Snowballs.

A few key ingredients make this the best lentil soup, ever. Adapted from veggie soup maven Deborah Madison.

Soft and chewy ginger molasses cookies – you won’t believe they’re gluten-free.

A ginger-kissed crumble made with fuyu persimmons and fresh cranberries. Don’t forget the ice cream!

Oat Couture- crispy granola with vanilla bean brown butter, maple sugar, pecans and a slug of bourbon.

Crisp as a fall day! Bulleit’s rye whiskey, fresh apple cider, ginger root, lemon juice and spices shaken with ice.

Fully cooked, simple and delicious eggnog with fresh nutmeg and plenty of booze.

Crazy good gluten-free pancakes made with buckwheat flour, bananas, maple and pecans.

Thick and tangy buttermilk custard, flavored with meyer lemon and vanilla, fill a super flaky whole-grain crust.

Tangy cranberries, heirloom apples, and spicy ginger meet beneath a blanket of crunchy streusel.

Silky smooth pumpkin custard fills a pecan oat crust, topped with maple bourbon whipped cream.

Irish Coffee Ice Cream – the perfect balance of boozy, sweet and creamy.

A tasty cocktail with tequila, agave and lime, plus how to squeeze your own pomegranate juice