Last week, Bob and I got a very nice invitation to have dinner at a friend’s house. She kindly inquired if there was anything we didn’t eat. I told her Bob was allergic to cashews, so unless we were going to have an exciting evening of watching his throat close up, that should probably be avoided. I offered to bring dessert and, in turn, asked if she had any preferences or restrictions. And that was how I discovered my friend had celiac disease and couldn’t have gluten. Hmmm, my Inspired Chef brain starting spinning. A gluten-free dessert? I’d never made one before, but I thought it would be a great challenge. But first I had to find out what gluten actually was. According to the U.S. Food and Drug Administration website, “Gluten is a mixture of proteins that occur … Read more

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The Inspired Chef Massages Her Kale

Is kale the new bacon? Seriously, five years ago I didn’t even know what kale was (although, if pressed, I might have recalled its use in dividing produce on grocery store shelves and as garnish under … [Read More...]


Caviar Pie

Caviar…The very word inspires thoughts of five star dining, indulgent extravagance, and mega dollar signs. But have no … [Read More...]


No Name Pasta Salad

UPDATE!!!! The winner of the vote for "No Name Pasta Salad" is: LAURA'S TUSCAN PASTA.   I have a new pasta salad recipe to share with you. … [Read More...]


Cheddar Crackers

There are three things I can always count on when I go away on a girls weekend – and when I say girls I use the term loosely as my friends … [Read More...]