My husband and I plan to start an all-gluten-free lunch/dinner cafe within the next 5 years. I can't take culinary classes because I'm too allergic to gluten to be in a flour-flying environment, so I'm homeschooling myself in the culinary arts. I try new recipes all the time and have no problem converting them to gluten-free. But what should my core curriculum be? What should I be practicing for technique and knowledge? (Yes, we both have experience working in restaurants; I'm just a little terrified to be completely in charge of all the food!)
This snickerdoodly plum crumble is the season's grand finale
One Last Summer Dessert
How to Make a Japanese Egg Salad Sandwich
The Genius Weeknight Eggplant Parm We All Need
Boiled Peanuts are the Simple, Salty Snack Southerners Love
New Ways to Refresh Your Home for Fall
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)