The Sprouted Kitchen: A Tastier Take on Whole Foods is the cookbook of the food blogger Sara Forte--whose site is also called The Sprouted Kitchen. She has compiled recipes featuring seasonal fruits and vegetables. From sides and salads to drinks and desserts Sara covers simplistic recipes that she wishes she could come over and show you herself! 

Known as socco in the south of France, and farinata in Italy, This baked chickpea flour pancake is known as socco in the south of France and farinat in Italy. It is a simple, versatile treat that could be an easy gluten-free staple in your repertoire. And it’s great a simple, elegant idea to serve at a bookclub.

Sourdough is not for wimps. But here is my official petition for you to start this passion project so that we can talk about it together!

After being targeted by multiple ads from the New York Times Cooking page that was promoting “thanksgiving dessert recipes that aren’t pie,” I was influenced to explore this take on a seasonal classic. And you know what? These bars really were better than pie.

As the token “wine friend”, I’m often asked for advice - sent frantic photos of wine lists at restaurants, consulted on a special bottle to gift, or perhaps most frequently, asked “what should I bring to a party?”. And my answer is always the same, gruner veltliner.