Sorghum doesn't get quite the same street cred as corn, rice, and the other great grains of the world. It is nonetheless a vital crop in many areas around the globe, particularly in central Africa where this drought-resistant grain originated several thousand years ago. Here in the US, sorghum is experiencing something of a renaissance, both as an alternative sweetener and as a gluten-free grain. Have you ever cooked with sorghum? More

Earlier today we showed you the sleek black and white home kitchen of gluten-free baker Karen Morgan. Karen lives in Austin, Texas, and she bakes and writes on behalf of her gluten-free Blackbird Bakery. She's sharing a recipe with us today — gluten-free blueberry galettes, and they look amazing! More

Karen Morgan is the clever baker and cookbook author behind Austin's gluten-free Blackbird Bakery. We showed you the rest of her downtown Austin apartment last week over at Apartment Therapy, but we also have a special look at Karen's kitchen. She shines doing what she does best: making amazing, doesn't-taste-or-look-gluten-free-at-all gluten-free food! We take a closer peek at the space she uses to devise and create her amazing gluten-free recipes (and she shares the one she was creating: Blueberry Galettes!). More

We have been talking about family recipes all week — and not just family recipes, but classic, old-school, full-blast nostalgic recipes too. So, to cap things off, I thought I would tackle that archetype of family picnics and church cookbooks: Lime Jell-O Salad. It's a recipe that most of us have given up as grown-ups, but do you ever have just the faintest wisp of nostalgic craving for it? So sweet and marshmallowy? Well, here to satisfy those cravings is a grown-up version of lime Jell-O salad, recreated with fresh whole ingredients. It's a creamy, cool, (and gluten-free) summer dessert, tangy with real lime and sweet with pineapple. More

It's funny how we can maintain that we don't like a certain food, even as evidence mounts to the contrary. Me, I've had a lifelong aversion to eggplant. So when a couple of fat ones appeared in our CSA box, I automatically filled with dread. What on earth would I do with these ghastly vegetables (err, fruits)? After a bit of soul-searching, however, it dawned on me that eggplant actually stars in many of my favorite restaurant dishes – baba ghanoush, kashk-e bademjan, baklazhannaia ikra – all soft and smoky, and addictively delicious when smeared on warm bread. Now I'm kicking myself for wasting so many years not cooking eggplant at home. More

We've all faced ingredient conundrums and last-minute shortages in the kitchen. Oh no! Out of eggs! No crème fraîche! Need a buttermilk substitute! Thankfully, there are a few tried-and-true substitutions you can turn to in a pinch. These can also be helpful if you're trying to modify a recipe out of dietary necessity (shifting it to be dairy or gluten-free, for example). This guide will help get you started. More

I'm lucky enough to live in an area where even modest neighborhood cafes get their produce from local farms and change their menus often to reflect whatever their farmers are harvesting that week. I recently had my first taste of sweet summer corn at one such cafe, in a dish that combined chunks of shaved corn with tangy little cherry tomatoes and a creamy cilantro dressing. Sweet, crunchy and bursting with pure summer flavor, it was so good I knew I had to recreate it. In my kitchen somewhere along the way the combination transformed into a crispy, black-bean-speckled tostada — no complaints here. More

Q: Next week is the end of my summer internship. As a thank you, I wanted to bring something to share. There are only five of us, so I don't need a lot of food. However, one person is allergic to gluten and dairy-intolerant while another person doesn't like sweets. Anyone have ideas?

Sent by Julieanne More

Q: One of my best friends is getting married in December! She is allergic to gluten, and her fiance is more a fan of savory than sweet. Do you have any suggestions for a dessert that can be used in the traditional "cutting the cake", fits the season (winter), and is made without wheat gluten?

Sent by Catherine More

It took me a long time to warm up to quinoa. I felt like I was the only one not on the super-grain-(that's-not-really-a-grain-but-who-cares) bandwagon. But my attempts at quinoa had all turned out sticky and faintly bitter, a health food to choke down. So how did I get from there to here, to this lemon-scented golden salad with crunchy bits of cucumber, radish, and almonds? (There are dates, dill, and Parmesan in there too, plus a secret ingredient that really makes it sing.) It only takes one quinoa dish, it turns out, to make a difference. More