Cooking with My Dad, the Chef

From Verveine: If you like chocolate in the morning, these muffins are for you.
From Chef Ken: Unlike many gluten-free muffin recipes, this one uses just one type of flour: almond flour. Almond flour paired with chocolate is an amazing flavor combo—kind of like those Hershey’s Kisses with the almonds inside.

From Verveine: Every summer we go to this carnival in Coney Island, New York, which is where I fell in love with arepas. I am always excited to eat these slightly sweet, savory corn cakes. I like them on their own, with some butter, or with sour cream, salsa, and grilled meats.
From Chef Ken: Arepas are very popular in Venezuela and Colombia—this recipe is closer to the Colombian style, which are usually served whole.

From Verveine: When my family was living in Paris for a little while, my parents would take us for Vietnamese food whenever they wanted a break from eating French food. They would order noodle soups similar to this one and they quickly became some of my favorites—the broth has so much flavor!
From Chef Ken: This recipe is so easy to make and packs so much flavor from the Thai curry paste, coconut milk, fish sauce (a great umami booster!), and fresh herbs. And, bonus, it’s mostly hands-off.

From Verveine: When I was first diagnosed with celiac disease, I was probably the most sad about not being able to eat strawberry shortcake ice cream bars anymore.  Eventually, my dad was able to crack the code and made this gluten-free version that tastes almost identical to the original.
From Chef Ken: After Verveine’s diagnosis, I set out on a mission to create a gluten-free version of Verveine's favorite frozen treat. I used a mix of gluten-free flour and cornstarch to make the strawberry crumbles extra-crunchy. And for the perfect chocolate coating, I combined white chocolate with coconut oil.

DETAILS

Recipes: 70+
Format: Hardcover
Pages: 224
Item Number: CK18
Item Weight: 2.0 pounds

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