Find answers to common questions about our recipes
If you want to make a recipe gluten‑free, start by replacing wheat‑based flours, breads, and pastas with certified gluten‑free options such as rice flour, almond flour, or quinoa pasta. Use a gluten‑free all‑purpose blend for baking, and be sure to read labels to avoid hidden wheat or barley. When cooking sauces, swap regular flour thickeners for cornstarch or arrowroot. For breads and pastries, consider using xanthan gum or guar gum to provide structure. Finally, double‑check any processed ingredients—soy sauce, ketchup, or marinades may contain wheat—by choosing gluten‑free alternatives. These simple swaps keep your dishes safe and delicious for those with celiac disease or gluten sensitivity.
After draining pasta, immediately toss it with a small amount of olive oil or a pat of butter to coat each strand. The oil creates a barrier that prevents clumping. If you’re serving the pasta hot, keep it in a warm oven (around 200 °F) on a baking sheet, stirring occasionally. For cold pasta salads, rinse the noodles under cold water to stop the cooking process and then dress them with a vinaigrette; this also helps keep them separate. Finally, avoid overcrowding the pot during cooking—cook in batches if necessary—to give each noodle enough space to move freely, ensuring a light, fluffy texture.
Most cooked dishes—soups, stews, casseroles, and roasted meats—are safe to keep in the refrigerator for 3 to 4 days. Store leftovers in airtight containers to preserve freshness and prevent cross‑contamination. Label the containers with the date you cooked or stored the food. If you’re unsure, trust your senses: any off odor, slimy texture, or mold growth signals it’s time to discard. For longer storage, consider freezing portions; most dishes remain good for 2 to 6 months in a freezer. Thaw frozen leftovers in the fridge overnight or use the microwave’s defrost setting, and reheat to 165 °F before serving.
Coconut milk is a fantastic dairy‑free alternative that adds a subtle, sweet richness to sauces. Use a 1:1 ratio of coconut milk to regular milk, but be mindful of thickness; coconut milk is naturally thicker, so you may need to thin it with a splash of water or broth. If the sauce is savory, temper the coconut milk with a pinch of salt or a splash of soy sauce to balance the natural sweetness. For creamy pasta sauces, let the coconut milk simmer gently to reduce any excess liquid, then finish with a squeeze of lime juice for brightness. This swap works wonderfully in curries, curries, and even creamy soups.