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Based in Austin, Siete currently offers grain-free tortillas in Almond Flour and Coconut & Cassava varieties. Each variety is gluten-free, paleo-friendly, non-GMO, dairy-free, and preservative-free. Ideal for cooking or snacking, the tortillas taste, fold, and hold like a tortilla should. The brand, which officially launched two years ago at a small co-op in Austin, is now available in the southwest, Rocky Mountain, Pacific Northwest and mid-Atlantic Whole Foods regions, as well as other natural retailers across the country. It is coming to NYC in the next few weeks.This recipe is provided by Siete.
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4.5

Crab Toast
Michael Mina often serves this crab toast alongside a Dungeness crab cioppino, but these toasts are perfect by themselves, and easy enough to grab in between plays.
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4

As winter sunlight dwindels and tempaeratures plummet, only the most savory, falling-off-the-bone-iest meaty comfort dishes will do and hey, let's douse it in red wine for good measure.  Executive Chef Matthew Tropeano of Pain D'Avignon in Hyannis shares his favorite hearty winter recipe from the heart of Cape Cod.  Part French bistro, part European bakery, Pain D'Avignon caters to the Cape locals during the chilly winter when the summer tourists are nowhere to be seen.
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4

This recipe may take significantly more time and labor than opening a carton, but we promise that it’s worth it.
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4

Leek and Apricot Tart
Squares of puff pastry filled with cream cheese, apricot jam, and leeks. Recipe courtesy of Safeway Culinary Kitchens and Lucerne Foods.
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4

Ceviche de Aguja with Ginger and Mezcal
The earthy, smoky flavor of the mezcal sets up both the sharpness of the citrus in the marinade and the fattiness of the avocado. When shopping for marlin, look for a lean fillet with no fatty layers between the muscle—that fat is too chewy for a ceviche. If you can’t find lean marlin, ask for lean swordfish. If the only marlin (or swordfish) at the fish market is fatty, then don’t make ceviche: those cuts are best roasted in the oven.Excerpted from Hartwood by Eric Werner and Mya Henry with Christine Mulke and Oliver Strand (Artisan Books). Copyright © 2015.
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4

“People devour these meatballs. The meatballs and apricot sauce can be prepared in advance; combine the two, however, just before baking. I use Annie’s Naturals brand French dressing in this recipe because I like the authentic, close-to-homemade taste. I’m partial to the French onion dip mix from Simply Organic.” — Kerry Dunnington, author of This Book Cooks 
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4

The authors of Wicked Good Burgers justify this All-American recipe by saying "if one of something is good, two is better, right?" We couldn’t agree more. They use their "smash" technique to create a juicy, crispy crust for their bison burgers by adding balls of the meat mixture to the pan and gently smashing them into patties with their spatula. Click here to see 50 Best Burger Recipes
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3.666665

Baked Apple Dumpling Pie
If this pie sounds like a cross between baked apples and apple dumplings, well, it is. It's baked with a top pastry only, which molds itself around the apples so handsomely that I don't even bother to invert the pie, lest the pastry vanish beneath the apples. I use Golden Delicious apples here because they hold their shape well. They’re halved, cored, and placed in the pan in a pool of melted butter, brown sugar, and raspberry preserves. A raisin-brown sugar-walnut mixture is spooned into the hollowed cores, à la baked apples, then the pastry is draped over the top, and the pie is baked. Since this bakes up in individual mounds, you don't slice it like a regular pie. Rather, you scoop out the mounds — which look like halved apple dumplings — and serve them with the pan juices. Excellent alone, but even better with chilled Vanilla Custard Sauce.
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3.608695

While the fate of Twinkies is up in the air after Hostess announced its closing on Nov. 16, 2012, this recipe makes it easy for you to make them at home so that you'll never have to say goodbye. 
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3.133335

Summer is here, bring on the salads! Lately, my go-to lunch during the work week has been something I’ve cooked on the weekend on top of a bed of greens. Having a bunch of fresh greens on hand helps stretch my meals and although I admit the combinations can get pretty weird and random, I never get sick of eating salads. I remember when my sister and I were kids we would beg my mom to buy salad dressing at the store. Buying a $4 bottle of vegetable oil, vinegar, thickeners and preservatives wasn’t her thing so she usually made her own. At the time I didn’t appreciate it, but now I can’t remember the last time I bought salad dressing from the store. It’s so easy, fresh and fun to make your own and and you can easily customize and complement your dressing to your dish. Plus, it just tastes amazing! I got this salad idea from one of my random lunches. I had one little store-bought, vegetarian samosa on top of a big pile of greens. I wanted more samosa flavor (without the fried pocket part) and a cilantro dressing to top it all off. I’m a big cilantro fan, I could eat it as a salad by itself! This salad is so packed with flavor you won’t even notice it’s vegan. The chickpeas are seasoned and baked for a crispy crunch. If you haven’t tried baked chickpeas yet, you should! They are easy to make and fun to eat. The carrots and potatoes are tossed in curry, then roasted – they’re so sweet and flavorful this time of year. Oh and I could go on and on about this lemony-garlic-curry-cilantro-with-a-touch-of-mint-dressing, but that’s me, the cilantro lover talking.  
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3

Jicama
Here’s a fantastic holiday glazed- ham with a Mexican-inspired twist that’s also fit to serve any time of the year for special occasion dinners. Click here to see A Mexican-Inspired Holiday Dinner.
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2