According to the Amazon.com listing for Erin McKenna's forthcoming cookbook BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery, celebrities are all about New York's BabyCakes. I'm going there tomorrow to pick up some gluten-free cupcakes for a family party because a few members of my family have celiac disease, so I'm really looking forward to checking out the book. "In this book, Erin has finally shared her trade secrets — the ingredients and techniques that lend BabyCakes' desserts the flavors, textures, and happiness-factor you'd find in the best patisserie. The highest praise I can offer is this: follow her recipes to the letter and you'll fool them every time." —Tom Colicchio (from the Foreword) "At BabyCakes NYC I can eat what I crave without harming my lovely animal friends–or myself. Every since that first fateful day, I’ve been waiting for this cookbook." —Natalie Portman "I have multiple food sensitivities…and I’d pretty much given up on the idea that I might be able to have a worthy treat every again. I was so excited to discover BabyCakes NYC, because not only can I eat everything they bake, it’s all delicious!" —Zooey Deschanel "The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without." —Mary Louise Parker "Thank all that is holy for BabyCakes NYC…" —Pamela Anderson

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... This simple and inexpensive soup is another of the recipes that I found while doing research for the SNAP challenge. It is perfect for lunch or a light supper and I suspect the addition of a small amount of chicken or sausage would make it an acceptable meal for even the most committed of carnivores. The recipe was developed by Martha Rose Shulman and I found it in The New York Times . I have made it several times since my discovery, but to control costs and keep this recipe within the realm of possibility for the challenge, I used powdered chicken bouillon rather than stock or broth. I suspect it would be even more wonderful with a strong homemade chicken or turkey broth. The only caution I have to share with you regarding the soup is timing. It is important to have all the ingredient in place and ready to go when you start the soup. It is equally important to get it to the table as soon as it is done. The soup has glorious color, but if the spinach sits too long in the hot stock it will become muddy. If you are an old hand at tempering eggs, you'll have no problem with the recipe, but should the eggs scramble on you, don't stress. The soup will still be delicious, though it will not be as pretty. While the recipe calls for a bouquet garni, we no longer need a cheesecloth purse to contain herbs and spices. Just place them in a paper coffee filter and tie the resulting pouch. Voila! This is a delicious soup and I do hope you will try it. The recipe appears below. Before ending tonight's post I wanted to let you know that Peter Pringle's book, A Place At The Table , is now available on Amazon. The book is the companion piece to chef Tom Colicchio's movie, A Place at the Table , which examines hunger in America. The movie will be opening on the 1st of March, and the following preview gives a thoughtful overview of a problem that many do not know exists. You can see the preview, here . I hope you'll be able to see the movie. Garlic Soup with Spinach ...from the kitchen of One Perfect Bite courtesy of Martha Rose Shulman and the New York Times Ingredients: 1-1/2 quarts chicken stock, turkey stock, vegetable stock, or water A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley Salt and freshly ground pepper to taste 1 tablespoon fresh minced garlic 1/2 cup elbow macaroni 2 eggs 1/4 cup freshly grated Parmesan (1 ounce) 1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped Directions: 1) Place stock or water in a large saucepan or soup pot with bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add garlic. Cover and simmer 15 minutes. Add pasta and simmer 5 minutes, until cooked al dente. Remove bouquet garni. 2) Beat eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and cheese. 3) Stir spinach into the simmering stock and simmer for 1 minute. Drizzle in egg mixture, scraping all of it in with a rubber spatula. Turn off heat and stir very slowly with spatula, paddling it back and forth until eggs have set. Taste, adjust seasoning, and serve at once. Yield: 4 servings. One Year Ago Today: Cream Scones with Blueberries, Cardamom and Masa Two Years Ago Today: Chow Fun Three Years Ago Today: Focaccia Bread

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... If you are searching for a condiment to perk up the flavor of plain grilled meat, onion marmalade may be just what you're looking for. It's the homeliest of condiments, but it's awfully hard to look good when you've been caramelized and doused with balsamic vinegar. The shortcomings it's appearance present are overcome by the flavor it imparts to plain grilled pork, lamb or beef. I personally think it is too strong for poultry, but I have a friend who insists it's great with duck. At the risk of straining our relationship, I must tell you she's wrong a lot. While the marmalade is easy to make, it requires better than an hour to cook, so you'll have to plan your time accordingly. Once made, it will keep for three weeks if refrigerated. This recipe was develop by Tom Colicchio, the chef and restaurateur who heads the team of judges on Top Chef. You'll like his recipe. Balsamic Onion Marmalade ...from the kitchen of One Perfect Bite Ingredients: 1 tablespoon vegetable oil 4 large onions, thinly sliced (about 8 cups) Kosher salt and freshly ground black pepper 1/3 cup sugar 2/3 cup balsamic vinegar Directions: 1) Heat the oil in a large skillet over medium heat until it slides easily across pan. Add onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until onions are soft. 2) Add sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until onions appear dry. 3) Add vinegar and reduce heat to low. Continue cooking, stirring occasionally, for about 1 hour, until onions are soft and dry. Serve warm or at room temperature. Store marmalade in refrigerator. It will keep for several weeks. Yield: 2 cups.

From the kitchen of One Perfect Bite... This is a fabulously frugal meal that's packed with gutsy flavor. While it is inexpensive to make, it was too costly to include in the recipes I featured for the SNAP challenge, so I held on to it to share with you as a Frugal Friday feature. The recipe is straightforward and uses commonly available ingredients that come together so quickly that you can rest assured that dinner will be on the table in 30 minutes or less. This is a variation of the classic Puttanesca that I featured years ago and I think you will find that the addition of cauliflower lends a meaty texture to the bold sauce that so many enjoy. It makes a perfect meatless meal for Lent and if you enjoy bold flavors I think you'll love this pasta, though I suspect you'll need to prepare a milder tomato sauce for any children who share your table. The recipe for the newer sauce appears directly below. I've also provided a link to the original Puttanesca recipe, complete with it's history, following that. I also wanted to remind you that documentary "A Place at the Table," which features Jeff Bridges and Top Chef's Tom Colicchio, opens in select theaters today and will also now be available for download from iTunes and On Demand. I hope you'll be able to see the movie or read the companion book which you can find HERE . Now on to the recipes. Pasta Puttanesca with Cauliflower ...from the kitchen of One Perfect Bite courtesy of Real Simple Ingredients: 3/4 pound penne or some other short pasta 3 tablespoons olive oil 1 small head cauliflower (about 1-1/2 pounds), cored and cut into small florets 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 cloves garlic, chopped 1 28-ounce can whole peeled tomatoes 1/2 cup pitted kalamata olives, chopped 2 tablespoons capers, rinsed 1/4 teaspoon crushed red pepper 2 tablespoons chopped fresh flat-leaf parsley grated Parmesan, for serving Directions: 1) Cook pasta according to package directions. Drain and return it to the pot. 2) Meanwhile, heat oil in a large skillet over medium-high heat. Add cauliflower, salt, and black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until cauliflower is tender, 8 to 10 minutes more. 3) Toss the pasta with the sauce. Serve topped with the parsley and Parmesan. Yield: 4 servings. Cook's Note: For classic Puttanesca flavor, add 2 to 3 chopped anchovies or a teaspoon of anchovy paste along with the garlic. They will add a delicious brininess to the finished sauce. Classic Puttanesca - Recipe found HERE One Year Ago Today: Cinnamon Nut Muffins Two Years Ago Today: German Chocolate and Cocoa Almond Cream Cake Three Years Ago Today: Chicken Mole Poblano Four Years Ago Today: Brown Buttered Corn with Fresh Basil

From the kitchen of One Perfect Bite... This simple and inexpensive soup is another of the recipes that I found while doing research for the SNAP challenge. It is perfect for lunch or a light supper and I suspect the addition of a small amount of chicken or sausage would make it an acceptable meal for even the most committed of carnivores. The recipe was developed by Martha Rose Shulman and I found it in The New York Times . I have made it several times since my discovery, but to control costs and keep this recipe within the realm of possibility for the challenge, I used powdered chicken bouillon rather than stock or broth. I suspect it would be even more wonderful with a strong homemade chicken or turkey broth. The only caution I have to share with you regarding the soup is timing. It is important to have all the ingredient in place and ready to go when you start the soup. It is equally important to get it to the table as soon as it is done. The soup has glorious color, but if the spinach sits too long in the hot stock it will become muddy. If you are an old hand at tempering eggs, you'll have no problem with the recipe, but should the eggs scramble on you, don't stress. The soup will still be delicious, though it will not be as pretty. While the recipe calls for a bouquet garni, we no longer need a cheesecloth purse to contain herbs and spices. Just place them in a paper coffee filter and tie the resulting pouch. Voila! This is a delicious soup and I do hope you will try it. The recipe appears below. Before ending tonight's post I wanted to let you know that Peter Pringle's book, A Place At The Table , is now available on Amazon. The book is the companion piece to chef Tom Colicchio's movie, A Place at the Table , which examines hunger in America. The movie will be opening on the 1st of March, and the following preview gives a thoughtful overview of a problem that many do not know exists. You can see the preview, here . I hope you'll be able to see the movie. Garlic Soup with Spinach ...from the kitchen of One Perfect Bite courtesy of Martha Rose Shulman and the New York Times Ingredients: 1-1/2 quarts chicken stock, turkey stock, vegetable stock, or water A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley Salt and freshly ground pepper to taste 1 tablespoon fresh minced garlic 1/2 cup elbow macaroni 2 eggs 1/4 cup freshly grated Parmesan (1 ounce) 1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped Directions: 1) Place stock or water in a large saucepan or soup pot with bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add garlic. Cover and simmer 15 minutes. Add pasta and simmer 5 minutes, until cooked al dente. Remove bouquet garni. 2) Beat eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and cheese. 3) Stir spinach into the simmering stock and simmer for 1 minute. Drizzle in egg mixture, scraping all of it in with a rubber spatula. Turn off heat and stir very slowly with spatula, paddling it back and forth until eggs have set. Taste, adjust seasoning, and serve at once. Yield: 4 servings. One Year Ago Today: Cream Scones with Blueberries, Cardamom and Masa Two Years Ago Today: Chow Fun Three Years Ago Today: Focaccia Bread

From the kitchen of One Perfect Bite... If you are searching for a condiment to perk up the flavor of plain grilled meat, onion marmalade may be just what you're looking for. It's the homeliest of condiments, but it's awfully hard to look good when you've been caramelized and doused with balsamic vinegar. The shortcomings it's appearance present are overcome by the flavor it imparts to plain grilled pork, lamb or beef. I personally think it is too strong for poultry, but I have a friend who insists it's great with duck. At the risk of straining our relationship, I must tell you she's wrong a lot. While the marmalade is easy to make, it requires better than an hour to cook, so you'll have to plan your time accordingly. Once made, it will keep for three weeks if refrigerated. This recipe was develop by Tom Colicchio, the chef and restaurateur who heads the team of judges on Top Chef. You'll like his recipe. Balsamic Onion Marmalade ...from the kitchen of One Perfect Bite Ingredients: 1 tablespoon vegetable oil 4 large onions, thinly sliced (about 8 cups) Kosher salt and freshly ground black pepper 1/3 cup sugar 2/3 cup balsamic vinegar Directions: 1) Heat the oil in a large skillet over medium heat until it slides easily across pan. Add onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until onions are soft. 2) Add sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until onions appear dry. 3) Add vinegar and reduce heat to low. Continue cooking, stirring occasionally, for about 1 hour, until onions are soft and dry. Serve warm or at room temperature. Store marmalade in refrigerator. It will keep for several weeks. Yield: 2 cups.

add to shopping list Gravy base 2 tablespoons (1/4 stick) unsalted butter 2 pounds turkey necks and/or wings 2 cups diced onions 1 cup diced peeled carrots 1 cup diced celery 6 cups (or more) low-salt chicken broth Turkey 1 cup (2 sticks) butter, room temperature, divided 2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs 2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs 2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs 2 teaspoons minced fresh sage plus 5 fresh sage sprigs 1 14- to 16-pound turkey 4 cups low-salt chicken broth, divided 1/4 cup all purpose flour

2 (12 ounce) italian canned tuna or 4 (6 ounce) regular cans tuna , drained 2 tablespoons extra virgin olive oil 2 teaspoons red wine vinegar 2 tablespoons red onions , diced fine 1 tablespoon capers 1 teaspoon sicilian dried oregano or 1 teaspoon regular dried oregano 1 Mix ingredients. Season to taste with kosher salt and freshly ground black pepper.

add to shopping list Gravy base 2 tablespoons (1/4 stick) unsalted butter 2 pounds turkey necks and/or wings 2 cups diced onions 1 cup diced peeled carrots 1 cup diced celery 6 cups (or more) low-salt chicken broth Turkey 1 cup (2 sticks) butter, room temperature, divided 2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs 2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs 2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs 2 teaspoons minced fresh sage plus 5 fresh sage sprigs 1 14- to 16-pound turkey 4 cups low-salt chicken broth, divided 1/4 cup all purpose flour

2 (12 ounce) italian canned tuna or 4 (6 ounce) regular cans tuna , drained 2 tablespoons extra virgin olive oil 2 teaspoons red wine vinegar 2 tablespoons red onions , diced fine 1 tablespoon capers 1 teaspoon sicilian dried oregano or 1 teaspoon regular dried oregano 1 Mix ingredients. Season to taste with kosher salt and freshly ground black pepper.