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Make restaurant-worthy (gluten-free!) meals at home as a family Order Now

Dear home cook, Cooking for my family has always been one of my greatest joys, even now that my daughters are grown. The same is true for Boston-based and James Beard Award-winning chef Ken Oringer. In 2020, his teenage daughter Verveine was diagnosed with Celiac’s disease. Ken and Verveine (already a recipe tester for America’s Test Kitchen) tackled the challenge of creating gluten-free versions of her favorite recipes together. We collaborated with them to publish all of their favorites in Cooking with My Dad, the Chef. Let me say right up front that I cook and love these recipes even though I can eat gluten. Many are inspired by dishes served in Ken’s restaurants Clio, Coppa, Uni, and Little Donkey. This cookbook takes you on a delicious adventure, filled with interesting flavors such as those found in Coppa Bolognese (Pasta with Meat Sauce) and Chicken Milanesa (Breaded Pan-Fried Chicken Cutlets). Some, like Pad See Ew (Stir-Fried Wide Rice Noodles with Beef and Broccoli), are inspired by time the family spent in Bangkok, where an outpost of Ken’s restaurant Little Donkey is located. Others, such as Steak au Poivre (Pepper-Crusted Steak), are inspired by time spent in Paris, where the family lived for a year. And, of course, there are comforting favorites such as “Food Court” Chicken and Pasta al Forno with Five Cheeses (Baked Pasta with Five Cheeses). In addition to innovative recipes, Cooking with My Dad, the Chef is filled with the science-backed tips you’ve come to expect from our team. In their own unique voices, Ken and Verveine explain how and why these tricks work. Whether you’re a new or experienced cook, you’ll learn tried-and-true techniques while making recipes from this book, and then put them to use in your favorite recipes. This cookbook is the story of a father and daughter embracing the challenge of navigating a common dietary restriction. Their joy in creating new recipes and cooking together is palpable, and, especially with its engaging illustration, it’s something home cooks of all ages can relate to. As Chef Bobby Flay said, “Truly, a book for how families should be eating today!” Have fun cooking from this wonderful book. Jack Bishop Chief Creative Officer “All food can be delicious—you don’t have to be gluten-free to make these recipes, you just have to . . . love super-tasty food.” — Ken Oringer order now Great Ingredients & Big, Bold Flavors All of the recipes in this book are gluten free, but you do not need to eat gluten free to love this book. Over the years that Ken and Verveine have been testing and creating gluten-free recipes, they’ve seen gluten-free flours, noodles, pasta, and bread crumbs come a long way. They recommend their favorite products, and include dozens of recipes made with naturally gluten-free ingredients, such as rice, corn, fruits, vegetables, beans, meat, chicken, fish, cheese, and chocolate. Gluten, Explained Gluten is a network of linked-up proteins found in foods made from wheat, barley, and rye. Strong and stretchy, it’s what gives wheat-based foods their structure and their texture. To make those same foods without gluten, you need to use other ingredients to create that structure. Some important ones are white rice flour, brown rice flour, tapioca flour, cornstarch, and milk powder. Like wheat flour, these ingredients contain starch and protein, but they’re different proteins from the ones that create gluten. Gluten-Free Flours The gluten-free flour blends sold in stores and online are made from a combination of ingredients that work together to behave just like wheat flour would. Their ingredient lists may include white rice flour, brown rice flour, tapioca starch, cornstarch, potato starch, milk powder, and/or xanthan gum. The recipes in this book most often call for Cup4Cup Gluten-Free Multipurpose Flour and King Arthur Gluten-Free Measure for Measure Flour. All About Umami Humans can detect five different tastes: salty, sweet, sour, bitter, and umami. Umami is often described as “meaty” or “savory.” Throughout this book, recipes call for ingredients such as tomato paste, fish sauce, and mushrooms, all of which contain high concentrations of glutamates, the molecule responsible for umami taste. “Leave it to the real-deal Oringers to make even the most challenging dishes easy, fun, and delicious.” — Guy Fieri order now Sweet Treats for Breakfast and Beyond Mochi Waffles with Salted Caramel Sauce 50 minutes These waffles drizzled with salty-sweet caramel will be the highlight of your breakfast rotation. Our recipe calls for a combination of all-purpose gluten-free flour and mochiko, or sweet rice flour, which gives them a light, chewy interior with a crispy exterior. They’re not too sweet and pair with a variety of toppings (though Verveine recommends strawberries and salted caramel sauce). What is Mochiko? Mochiko, a type of rice flour originally from Japan, is made from a short-grain rice called mochigome. “Glutinous” means “sticky” or “gluey,” and mochigome cooks up to just that texture. To make mochiko, manufacturers cook mochigome, dry it out, and grind it into a powder. When mixed with liquids, mochiko’s stickiness returns, giving baked goods (like these waffles) structure and giving mochi its iconic, chewy texture. Monica’s Biscuits 45 Minutes Molten Chocolate Cakes with Peanut Butter Sauce 50 minutes “What a pleasure to see my old mentor Ken Oringer teaming up with . . . America’s Test Kitchen. [C]ulinary dream team!” — J. KENJI LÓPEZ-ALT order now Crunch in Every Bite Chicken Taquitos 2 hours Satisfy your need for crunch with these tightly rolled, crispy chicken tacos. This recipe makes 12 taquitos but we make forming them easier on ourselves by rolling 6 at a time. Using half the shredded chicken, make the first six. Set those aside under a damp paper towel to prevent the tortillas from drying out while you roll the rest of the batch. Flavor in Every Crispy Bite! Brown the chicken on both sides, then gently simmer it in a mixture of herbs, canned chipotle in adobo, tomatoes, and broth. Allow the chicken to cool slightly before shredding into bite-size pieces with two forks. Serve the taquitos with toppings such as Ken and Verveine’s Charred Tomato Salsa, sour cream, or guacamole. Crispy, Cheesy Quesadillas 30 Minutes Crunchy Halibut with Orange-Ginger Sauce 1 hour “Very original and great fun but also a serious read that will get kids into the kitchen and lead to more meals being eaten together as a family.” — Jacques Pepin order now Pasta Party (No Gluten Invited) Spinach Orecchiette 1¼ Hour Fresh pasta is a treat—and requires only a few simple ingredients. Our recipe for Spinach Orecchiette is gluten-free (of course) and doesn’t require an extruder or pasta machine. You can shape the “little ears” with just your fingers. It’s a fun project for home cooks of all skill levels (and all ages), plus it gives you an opportunity to experiment with one of our favorite cooking techniques: saving the water you used to cook the pasta. Mixing some of the starchy water into the sauce helps it cling to the noodles. Any Way You Shape It Step-by-step photos and no-fail instructions simplify the process of making these handmade orecchiette. The dough comes together quickly in a blender and requires only a minute or so of kneading before a short rest. Pasta al Tartufo Nero di Norcia (Pasta with Black Truffle Sauce) 55 Minutes Ramen Cacio e Pepe (Ramen with Pecorino Cheese and Black Pepper) 40 minutes “This book is fun for families and young people, and anyone with big appetites for food and life–it’s very digestible (ha!).” — Rachael Ray order now Inside the Book Family-friendly recipes created by Ken and Verveine, tested by our test cooks, volunteer home cooks, and young chefs. Practical step-by-step photos and how-to guides walk novice cooks through fundamental kitchen skills, and teach even experienced cooks how to use ingredients, and more like the pros. Recommendations for high quality gluten-free ingredients that help bring these dishes to life. The science behind what gluten is and how different proteins in gluten-free ingredients can replace it. A comic strip telling the story of Ken and Verveine’s cooking adventures runs throughout the book, making the content accessible and interesting to cooks of all ages. A chapter dedicated to festive foods such as Maki (Sushi Rolls) and Caviar & Chips Uni Spoons. Favorites from Ken’s restaurants, such as a version of the Fancy Tomato Water served at Clio and a home kitchen-scale recipe for biscuits created by his colleague pastry chef Monica Glass. Essential equipment to make cooking easier and more succesful. Doable, Delicious & Gluten-Free James Beard Award-winning chef Ken Oringer and his daughter make gluten-free cooking at home delicious and achievable.