A simple and delicious dish perfect for entertaining!  Enjoy at a spring picnic, backyard BBQ, fabulous brunch, or party!

Rachel Portnoy, co-owner of Chez Nous Bistro with Chef Franck Tessier, shares her delicious gluten-free brownie recipe.

I’ve been making these brownies for literally two decades. They truly are my ultimate, as they arefor many people. I knew the recipe would work great with Jeanne Sauvage’s flour blend, since it has very little flour and lots and lots of chocolate and butter, as any self-respecting brownie should.

I’ve mentioned on Twitter that I’ve been making bone broth and some of you asked for the details. And so I oblige! I’ve become a big fan for a bunch of overwhelming reasons, which I’ll outline below. Sally Fallon introduced me to the stuff in Nourishing Traditions and since then I’ve followed a community of people who can’t stop raving about it. A lot of nutritionists steer their clients to simply drink bone broth. That’s it. It is so full of good stuff . . . who needs supplements?

Making it is easy and cheap, albeit not very attractive. When describing the final stages of cooking says, Sally Fallon says, “You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good.” Nice, but regardless . . . 

Southwest Sushi Recipe by Katherine Miller of Kosmic Kitchen

Sushi from the store can be quite expensive, but it's very easy to make and extremely tasty! This delicious recipe makes approximately 36 pieces.