• Asian Rice Paper Wraps

• Baked Mac and Cheese

• Banana, Pear and Curry Pasta

• Beans with Sweet Corn and Pumpkin

• Breakfast Quinoa

• Bruschetta Sauce for Pasta

• Classic Biscuits

• Coconut Rice

• Creamy Coconut Polenta

• Creamy Zucchini, Lemon, and Pea Pasta with Crispy Pancetta

• Crispy Portobello and Chevre Ravioli

• Curried Quinoa Salad with Black Beans and Mango

• Forage Caprese Picnic Salad

• Fresh Fig, Prosciutto and Gorgonzola Pizza

• Fridge-Cleaner Strata

• Garganelli with Fennel Sausage and Melting Leeks

• Gluten-Free Mac and Cheese

• Gluten-free Millet Biscuits

• Gratin of Spinach, Lentils and Sylvan Star Gouda

• Honey Hazelnut Granola

• Jim Lahey's No-Knead Bread

• Kaffir Coconut Rice

• Lentil Pancakes with Sunny Side Up Eggs and Truffle Oil

• Lentil Salad

• Linguine Carbonara

• Linguine with Lemon Basil Tomato Sauce

• Linguine with Walnut Butter and Sage

• Lokshin Kugel (Noodle Pudding)

• Manti - Turkish Ravioli

• Mushroom-Barley Risotto with Rosemary and Cranberries

• Pappardelle with Buffalo Mozzarella and Braised Asparagus Sauce

• Pappardelle with Steelhead Trout, Preserved Lemon and Creme Fraiche

• Parmigiano-Reggiano Crisps with Goat Cheese Mousse

• Pasta alla Norma

• Pasta Stuffed with Homemade Ricotta in Tomato Sauce

• Pasta with Kale

• Pasta with Potatoes and Garlicky Salsa Verde

• Pita Bread

• Pizza Dough

• Prima Donna Mac and Cheese with Bacon and Chard

• Provenal Caramelized Onion Pizza

• Pumpkin Ravioli

• Pupusas

• Quinoa with Charred Corn, Scallions, Browned Butter and Mint

• Red Beet and Beet Greens Risotto

• Risotto con Asparagi e Prosecco

• Risotto with Kabocha Squash, Leeks and Clams

• Risotto with Tomatoes and Fennel

• Roasted Garlic and Gorgonzola Pizza

• Roasted Garlic, Carrot and Goat Cheese Ravioli in Browned Butter

• Savoury Potato Kugel

• Spicy Summer Noodles with Fresh Vegetables

• Spring Greens Risotto

• Sweet Apricot Kugel

• Sweet Potato Aloo Gobi

• Tomato Tarte Tatin with Goat Cheese

• Walnut Farka

Gluten-Free Mac and Cheese

May/June 2011

An adaptation of Pam Anderson’s (once the exec editor of Cook’s Illustrated) Shells and Cheese, Gluten-Free, from her book, Perfect One-Dish Dinners, by way of Gluten Free Girl and the Chef (glutenfreegirl.com).

1 lb. gluten-free macaroni or pasta shells (brown rice, quinoa or corn)

drizzle of olive oil

1 lb. sharp cheddar cheese or aged gouda, grated

1 c. ricotta cheese

1/2 c. finely grated parmesan cheese

1/2 c. sour cream (optional)

salt and freshly ground pepper

1 c. gluten-free bread crumbs

2 - 3 T. melted butter

Preheat the oven to 350°F and butter a 9x13-inch baking dish or spray it with nonstick spray. Cook the pasta in a large pot of boiling salted water – allowing enough water to give the pasta space to move around – according to the package directions or until it’s al dente (tender but still firm to the bite). Drain immediately, drizzle with a bit of oil to keep it from sticking together, and set aside.

In a large bowl, stir together all the cheeses and the sour cream, if using. Dump the pasta in and toss well to coat with the cheeses. Season to taste with salt and pepper and pour into the casserole dish.

Mix the gluten-free bread crumbs and butter, then sprinkle evenly over the top of the pasta. (Alternatively, scatter with more cheese.) Bake until the pasta and cheese are bubbly and the crumbs are golden brown, about 30 minutes. Serves 6.