To make a gluten-free version of the chocolate-dunked pistachio shortbread http://food52.com/recipes...), which do you think would be better (a) substitute almond flour for regular flour or (b) substitute all-purpose GF baking flour for regular flour? Thanks!
And never need to look up the recipe again
Make Jamie Oliver’s Crazy, Genius One-Pot Chicken
Saying Au Revoir to Baking with Dorie
Tomorrow, Tomorrow, Cookware Sale Ends Tomorrow
Just 'Til Monday: Cookware Crushes on Sale
Your New Summer Drink: Seedlip + Soda
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)