These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
These Uruguayan style corn crepes are topped with a white sauce and often made with ham or porcini mushrooms. This is a simplified version of that classic dish!
Ideal for part of a supper or luncheon, these puff pastry shells, topped with chicken cubes and mushrooms in a creamy white sauce, are a classic entree.
Here's a great dish that tastes like it was made in a Tuscan country kitchen - it features tender pork chops with white beans and tomato sauce served with slices of mozzarella-garlic bread.
