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Soup is comfort food at its bestwarm, restorative and packed with nutrients. Whether hearty or light, creamy or clear, chunky or smooth, a good soup is a cooks masterpiece. Choices abound in terms of flavors and ingredients. Leftover veggies, a turkey carcass or garden bounty can all be put to good use, making soup a cozy meal thats also economical.
I grew up in an Italian household where Christmas was a generous affair. The presents were piled knee-high underneath a massive ornament-laden tree that filled our entire front room. But the real center of our Christmas was the kitchen where my mother bent over bubbling pots, my aunts rolled pasta dough, my father filled glasses with homemade wine and my cousins and I decorated cookies. Heres a festive gluten-free, dairy-free spread (antipasto, bread sticks, pasta dish, main course and desserts) that celebrates the very best of Italian traditionwithout gluten and dairy. Add a fresh green salad and a side of mashed potatoes or polenta.
Why make homemade broth when there are commercial gluten-free, dairy-free options available? Homemade means better flavor, increased nutrition and control over the ingredients, including the amount of added sodium. You wouldnt find MSG or mystery ingredients, like hydrolyzed yeast or unnamed spices, in homemade broth unless you choose to add them.
It took hours for my grandmothers to make potato latkes, a traditional Hanukah soul food. The two grated potatoes by hand until the grater nicked their knuckles. Then they fried the pancakes, a grayish gruel, in a thick layer of molten Crisco. Thanks to the food processor, you can whip up these gluten-free latkes in minutes, not hours. The short list of ingredients contains no gluten, dairy or trans fats.