Author: Chef M

I’m a big believer in not using cookie cutters. I have plenty of specialty shapes, sure, and they’re fun to collect. But as I’ve said before, there’s a reason we use the term “cookie cutter” to describe something that’s kind of ordinary, without style or dash. There are very few shapes you can’t make yourself by using the tip of a paring knife and a steady hand, and you may be surprised to find how much better a tray of individually cut cookies looks. That said, these stand-up cookies will likely work best for you if you use a cookie…

When I first made these buns I couldn’t believe how good they tasted after adding quinoa flakes! Spelt flour is my flour of choice. The dough isn’t as flexible as regular wheat flour dough (due to its lesser gluten content), but it makes up for it with a satisfying nutty flavor. Adding quinoa gives these buns an extra protein boost. This is an extra-nourishing burger bun and you can make it vegan by replacing the egg with 3 tablespoons (45 ml) aquafaba. Aquafaba is the water that has been used to cook chickpeas in. You can use the liquid from…

My Mama’s tomato soup was a staple in our house when we were growing up. Often, Mama made a big pan of Polish chicken soup one day and used the leftover vegetables to make tomato soup the next, adding tomato purée, cooked tomatoes and soured cream. If you have made the Polish chicken soup and are using the leftovers as your base, you can also add some shredded chicken for a more substantial meal. To keep this soup meat-free, use vegetable stock. If you are time-short, add a cup of tomato passata (sieved tomatoes) in place of the cooked fresh…

This recipe was pleaded for by Kaye’s youngest girl Bonnie (she’s hilarious) because she says Kaye’s beef normally has the texture of the sole of her shoe. This one’s for you, Bonnie!

Mussels consist mainly of protein, so they are unlimited from a FODMAP point of view. These are topped with a cheesy, breadcrumb seasoning before being baked, and they’re delicious. Eat them with 1 cup (138 g) of mashed potatoes or ½ cup (55 g) of mashed sweet potatoes and a low-FODMAP vegetable, such as 6 pods of okra or ½ cup (41 g) of eggplant. If you prefer, you can skip the breadcrumbs and eat the mussels right after steaming.

Nicole Cabot scored a bull’s eye when she created these gluten-free veggie burgers. The burgers have a bit of everything brown rice, beans, vegetables, and kale with just the right amount of flavor, yet they are still simple to make. Nicole, a private chef here on Martha’s Vineyard, likes to serve these crispy burgers on a bed of greens with kimchi mayo. Alternatively, serve the burgers with a bun, lettuce, sliced tomato with Sriracha mayo, or without buns, topped with a tomato salsa.

This Scottish, oaty, frying-pan bread should be made fast and eaten warm. You can store bannocks and reheat them later, but they are better served straight away. I love to eat them in winter, with butter and thick soup. Have the rest of your lunch ready and make the bannocks at the last minute.