Category Archive: Nightshade-free


During this past year, I gave up caffeine, including chocolate. (I may be able to have a little chocolate once in a while, but I haven’t had any in about 5 months). So… Continue reading


Introducing the return of dairy to Free Kitchen! I have been experimenting with dairy for the past few years, and discovered that I can eat goat and sheep dairy, as well as butter… Continue reading


Last week I got a new cast iron skillet as a gift from Gina and Erik, my newly married friends, as a thank-you for designing their wedding invitations. (I am an editor and… Continue reading

Chestnut Flour Crepes

I don’t remember ever having had crepes in my gluten-eating days, but I can imagine quite well what they taste like, having had American pancakes and Arab qatayef. But these are not the… Continue reading

Walnuts in Caramel

Here’s an easy, quick treat for the holidays, walnuts in caramel. First, I put about two cups of walnuts into a frying pan, though you can use any kind of nut. Then I… Continue reading

Roasted Figs and Grape Sauce

It’s late summer, when the intense heat has softened and darkness starts lingering on either side of daylight. It’s when summer reflects on itself before it disappears into the sunsets of autumn, remembering… Continue reading

Onions and Sumac

This post also appears on Gluten Free U.A.E as a part of a Ramadan 2012 series.   This little dish is part condiment and part salad. It is often served alongside grilled meats, providing a… Continue reading


This post also appears on Gluten Free U.A.E as a part of a Ramadan 2012 series. Kifta (or kafta, kefta, kofta, or kufta, depending on your dialect and spelling preferences), is a basic Arab recipe… Continue reading

Salted Fruit Salad

It looks like an ordinary fruit salad, but it’s not. Gather up some of your favorite fruits, and wash and chop them. Dress them with some lemon or lime juice and, if your… Continue reading

Fried Egg

Sunday mornings are for a perfectly fried egg, with frizzled, crunchy edges and a cooked-through but runny yolk. Get yourself some pastured eggs. If you can’t find them, go for organic, free-range eggs.… Continue reading