Wild Apple Journal

Wild Apple Journal Seasonal gluten-free recipes for those who live to eat. Created by photographer Tara Donne and food stylist Liza Jernow. We love food. We love making it and photographing it, but most of all, we’re Eaters.

Eaters who have over thirteen years of gluten-free living under our belt. We know firsthand that when you’re on a gluten-free diet it’s easy to turn your focus towards lack. Yet there are so many great things out there that we can eat! We train our eye to gorgeous, indulgent and useful food. Our recipes unfold through the seasons, with a focus on what’s available and natural.

Take A Dip With Us This Weekend
05/26/2016
Miso Mayo Dip

Take A Dip With Us This Weekend

Small fresh spring vegetables capture our hearts this time of year. Just as the sun is peeping out more often and everything is a more lush green, we are craving the first vegetables, gently eased out of the ground and ready to go. We’ll eat them raw with just a little salt, or we’ll quickly whip up...

On a rainy day the promise of spring is just that--a promise. We’re still craving all that’s cozy, and this easy dish is...
05/03/2016
Spring Millet Bake

On a rainy day the promise of spring is just that--a promise. We’re still craving all that’s cozy, and this easy dish is just the thing to warm you. Its hearty millet base, savory egg custard, chanterelles, and asparagus will make your sunshine-loving heart accepting of chilly, fickle, spring. This dish is our current favorite for weekend sleepovers and brunch gatherings.

On a rainy day the promise of spring is just that--a promise. We’re still craving all that’s cozy, and this easy dish is just the thing to warm you. Its hearty millet base, savory egg custard, chanterelles, and asparagus will make your sunshine-loving heart accepting of chilly, fickle, spring. This…

This toasty cake makes a great treat for Easter brunch. The batter of buckwheat flour, sour cream, and walnuts make it r...
03/21/2016
Walnut Pound Cake with Tangerine Rose Glaze

This toasty cake makes a great treat for Easter brunch. The batter of buckwheat flour, sour cream, and walnuts make it rich, and the surprising addition of vinegar in the glaze provides a pleasantly tart contrast on your tongue. It's a straightforward recipe and a sure ticket to gluten-free success (even for fair-weather bakers).

This toasty cake makes a great treat for Easter brunch. The batter of buckwheat flour, sour cream, and walnuts make it rich, and the surprising addition of vinegar in the glaze provides a pleasantly tart contrast on your tongue. It's a straightforward recipe and a sure ticket to gluten-free success…

Happy Valentine’s Day! We love you all so much that we decided it was time to develop the Wild Apple brownie recipe. The...
02/09/2016
Bittersweet Cherry Brownies

Happy Valentine’s Day! We love you all so much that we decided it was time to develop the Wild Apple brownie recipe. These brownies are of the fudgy variety and they’re deep, rich, and delicious--just like love! If you’re feeling experimental, try our new favorite trick: whisk a tablespoon of gluten-free red miso paste in with the eggs for a deep malted flavor.

Happy Valentine’s Day! We love you all so much that we decided it was time to develop the Wild Apple brownie recipe. These brownies are of the fudgy variety and they’re deep, rich, and delicious--just like love!

If “eating more veggies” and “living healthy” made your list of New Year’s resolutions, this salad is your new best frie...
01/13/2016
FOOD52 Article + A Hearty Winter Salad

If “eating more veggies” and “living healthy” made your list of New Year’s resolutions, this salad is your new best friend.

If there's ever a time to start learning more about more gluten-free, today is the day—it's National Gluten-Free Day. In honor of this, we've teamed up with FOOD52 to bring you 10 Things You Need to Know About Gluten-Free Baking, Cooking & Eating. And if “eating more veggies” and “living healthy” ma…

Put on an apron—this one is messy (but oh, so rewarding)! The intense flavor of pomegranate is much brighter when freshl...
12/22/2015
Fresh Pomegranate and Ginger Cocktail

Put on an apron—this one is messy (but oh, so rewarding)! The intense flavor of pomegranate is much brighter when freshly squeezed and the fresh juice is full of antioxidants. If you’ve always wanted a reason to say a cocktail is good for your health, here you go! Cheers!

Put on an apron—this one is messy (but oh, so rewarding)! The intense flavor of pomegranate is much brighter when freshly squeezed and the fresh juice is full of antioxidants. If you’ve always wanted a reason to say a cocktail is good for your health, here you go! Cheers!

The whimsical swirl of dark cocoa and delicate flavors of lemon and anise in these butter cookies are sure to impress ev...
12/13/2015
Lemon Anise Cookies with a Cocoa Swirl

The whimsical swirl of dark cocoa and delicate flavors of lemon and anise in these butter cookies are sure to impress even Santa himself. Simply roll, slice, and bake. They’re the perfect thing to bring to all of your holiday parties: easy and impressive!

The whimsical swirl of dark cocoa and delicate flavors of lemon and anise in these butter cookies are sure to impress even Santa himself. Simply roll, slice, and bake. They’re the perfect thing to bring to all of your holiday parties: easy and impressive!

This time of year, a cozy night at home can be a welcome break from the holiday party circuit. Should you find the oppor...
12/06/2015
Pasta with Leeks & Quinoa Gremolata

This time of year, a cozy night at home can be a welcome break from the holiday party circuit. Should you find the opportunity for a little R&R, it’s nice to have an easy weeknight recipe at hand. The pasta in this dish is topped with a flavorful mixture of quinoa, garlic, anchovy, parsley, oregano, and lemon zest. We've also used one of our seasonal favorites--leeks. Leeks have a lovely onion-y flavor and are a handy ingredient to keep in the crisper.

This time of year, a cozy night at home can be a welcome break from the holiday party circuit. Should you find the opportunity for a little R&R, it’s nice to have an easy weeknight recipe at hand. The pasta in this dish is topped with a flavorful mixture of quinoa, garlic, anchovy, parsley, oregano,…

Ready to plan your next holiday dessert? Our Mini Pavlovas with Whipped Cream & Persimmons will be an impressive and bea...
11/29/2015
Mini Pavlovas with Whipped Cream & Persimmons

Ready to plan your next holiday dessert? Our Mini Pavlovas with Whipped Cream & Persimmons will be an impressive and beautiful addition to the table.

Ready to plan your next holiday dessert? Our Mini Pavlovas with Whipped Cream & Persimmons will be an impressive and beautiful addition to the table.

These dusty looking veggies buried in snowy salt are somewhat surprising. Who would guess that so much salt could yield ...
11/22/2015
Salt Roasted Root Vegetables

These dusty looking veggies buried in snowy salt are somewhat surprising. Who would guess that so much salt could yield tender, beautifully cooked veggies? Herbs mixed in with the salt perfume the flesh of the vegetable. Once out of the oven, just brush the salt aside to reveal vegetables that are perfectly seasoned and cooked.

This dish is fun and simple to make for a crowd. There’s very little effort involved and if you leave the veggies in the salt, they’ll stay warm for a while before serving. We love this as an easy Thanksgiving side dish!

Is this pumpkin pie? Nope! It’s a tart. We love the ratio of filling to crust on this one. The crust is like a cookie: c...
11/16/2015
Hazelnut Pumpkin Tart

Is this pumpkin pie? Nope! It’s a tart. We love the ratio of filling to crust on this one. The crust is like a cookie: crunchy, hazelnutty, and topped with chocolate. Not too sweet and not too rich, we crown it all with a thin layer of creamy pumpkin filling, delicately spiced with cinnamon and ginger. It’s our holiday staple and we have a sneaking suspicion it will become yours as well!

Is this pumpkin pie? Nope! It’s a tart. We love the ratio of filling to crust on this one. The crust is like a cookie: crunchy, hazelnutty, and topped with chocolate. Not too sweet and not too rich, we crown it all with a thin layer of creamy pumpkin filling, delicately spiced with cinnamon and ging…

This cake is the essence of fall. Cornmeal lends a lovely, crunchy texture to this sweet-tart little delicacy, while a h...
11/01/2015
Fall Cranberry Cake

This cake is the essence of fall. Cornmeal lends a lovely, crunchy texture to this sweet-tart little delicacy, while a hit of lemon zest sends its flavors straight over the top. We've also used rosemary as an unexpected, savory counterpoint. We’ll serve this for Sunday brunch or an afternoon coffee, though it’s also lovely after dinner with a dessert wine like Vin Santo.

This cake is the essence of fall. Cornmeal lends a lovely, crunchy texture to this sweet-tart little delicacy, while a hit of lemon zest sends its flavors straight over the top. We've also used rosemary as an unexpected, savory counterpoint. We’ll serve this for Sunday brunch or an afternoon coffee,…

When we go to a pizza party and we want to bring a gluten-free option, this is our go-to recipe. Since it’s made in a sk...
10/25/2015
Skillet Flatbread with Squash, Greens, & Burrata

When we go to a pizza party and we want to bring a gluten-free option, this is our go-to recipe. Since it’s made in a skillet, there’s a lower chance of cross contamination in the oven (provided you aren't hyper-sensitive), and the crust gets nice and crispy. Its earthy flavor comes from hazelnut and amaranth flours and is redolent of fall.

When we go to a pizza party and we want to bring a gluten-free option, this is our go-to recipe. Since it’s made in a skillet, there’s a lower chance of cross contamination in the oven (provided you aren't hyper-sensitive), and the crust gets nice and crispy. Its earthy flavor comes from hazelnut an…

Weekend mornings in autumn require a cozy breakfast to soften the crisp air outside. These waffles do just that, and the...
10/16/2015
Waffles with Fall Fruit

Weekend mornings in autumn require a cozy breakfast to soften the crisp air outside. These waffles do just that, and they’re a perfect reason to sit at the table with good company, drink too much coffee, and gaze at the changing leaves. We use bourbon, butter, quince, and apples to complete this indulgent fall snuggle of friends and flavors.

Weekend mornings in autumn require a cozy breakfast to soften the crisp air outside. These waffles do just that, and they’re a perfect reason to sit at the table with good company, drink too much coffee, and gaze at the changing leaves.

Our tomato plants are still hiding a few late bloomers. They’ve produced fruit that will never fulfill August dreams of ...
09/29/2015
Oven Dried Tomatoes

Our tomato plants are still hiding a few late bloomers. They’ve produced fruit that will never fulfill August dreams of juiciness, but have a promise all their own. We take these final tomatoes of the season and concentrate their flavor with a long hot roast in the oven.

Our tomato plants are still hiding a few late bloomers. They’ve produced fruit that will never fulfill August dreams of juiciness, but have a promise all their own. We take these final tomatoes of the season and concentrate their flavor with a long hot roast in the oven. This is just the little toma…

Tomatillos are a beautiful little gift from the garden, each packaged inside of the pretty paper in which they have grow...
09/22/2015
Tomatillo Kimchi Salsa

Tomatillos are a beautiful little gift from the garden, each packaged inside of the pretty paper in which they have grown. The flavor of a fresh tomatillo is much brighter when they’re just picked and we capture it in this salsa. If you’d like to have some late summer fun and add another dimension to the salsa, try grilling the tomatillos over low heat instead of simmering them on the stovetop.

Tomatillos are a beautiful little gift from the garden, each packaged inside of the pretty paper in which they have grown. The flavor of a fresh tomatillo is much brighter when they’re just picked and we capture it in this salsa. If you’d like to have some late summer fun and add another dimension t…

The tomato bounty is incredible this year. As they come in, whatever we can’t use we freeze right away. For Sunday brunc...
09/15/2015
From Scratch Bloody Mary

The tomato bounty is incredible this year. As they come in, whatever we can’t use we freeze right away. For Sunday brunch, we defrost our stash and blend them into a Bloody Mary base. Some of our friends like their Marys extra spicy with hot pepper and horseradish, while others go for a lighter version with celery and cucumber juice. Use an electric juicer for veggies like celery and fresh peppers, then set out a variety of juices so guests can mix as they like.

The tomato bounty is incredible this year. As they come in, whatever we can’t use we freeze right away. For Sunday brunch, we defrost our stash and blend them into a Bloody Mary base. Some of our friends like their Marys extra spicy with hot pepper and horseradish, while others go for a lighter vers…

This salad is packed with the flavors of late-season bounty. Cool, sweet melon is tempered by thin slices of watermelon ...
09/03/2015
Spicy Melon Salad with Fennel

This salad is packed with the flavors of late-season bounty. Cool, sweet melon is tempered by thin slices of watermelon radish. The better your melon, the better this salad becomes, so choose melons that smell perfumy and strong when you give the end a good sniff. We've also tossed in fennel flowers and fronds that lend this dish a mellow, herbal note.

This salad is packed with the flavors of late-season bounty. Cool, sweet melon is tempered by thin slices of watermelon radish. The better your melon, the better this salad becomes, so choose melons that smell perfumy and strong when you give the end a good sniff. We've also tossed in fennel flowers…

A tomato on every plate, at every meal. That is our current motto, as tomatoes come into their dreamy, perfumey perfecti...
08/27/2015
A New Kind of Tomato Salad

A tomato on every plate, at every meal. That is our current motto, as tomatoes come into their dreamy, perfumey perfection. In this summer salad, yellow plums provide a different kind of tartness and a varied note of sweetness from the tomatoes' own, making the flavor more complex.

Liza’s grandmother used to order this dessert whenever the two would go out to a “fancy” brunch. The Peach Melba was inv...
08/18/2015
Grilled Peach "Melba"

Liza’s grandmother used to order this dessert whenever the two would go out to a “fancy” brunch. The Peach Melba was invented by famed chef Escoffier in honor of Nellie Melba, the singer for whom Melba Toast is also named after. Traditionally it is served with ice cream, but we’ve lightened it ever so slightly by using whipped cream. Tart raspberry sauce with juicy peaches and grilled caramel mix beautifully with the crunch of toasted almonds.

Liza’s grandmother used to order this dessert whenever the two would go out to a “fancy” brunch. The Peach Melba was invented by famed chef Escoffier in honor of Nellie Melba, the singer for whom Melba Toast is also named after. Traditionally it is served with ice cream, but we’ve lightened it ever…

This salad is the essence of the season. It's cool, brisk, and rich all at once--like a vacation by the sea for your pal...
08/11/2015
Celebration Salad

This salad is the essence of the season. It's cool, brisk, and rich all at once--like a vacation by the sea for your palette. Since it’s a bit of an indulgence, save this recipe for a special occasion. We imagine serving it for a grad’s bon voyage, a long awaited meeting of old friends, or a lucky Leo’s birthday.

This salad is the essence of the season. It's cool, brisk, and rich all at once--like a vacation by the sea for your palette. Since it’s a bit of an indulgence, save this recipe for a special occasion. We imagine serving it for a grad’s bon voyage, a long awaited meeting of old friends, or a lucky L…

This has been a very special year for apricots in the Northeast. They’re so good, they’re actually transporting. We feel...
08/03/2015
Apricot Amaranth Galette

This has been a very special year for apricots in the Northeast. They’re so good, they’re actually transporting. We feel like we’re in Italy or France on a long summer vacation! Thank you, stone fruit gods. For the years when we’re not so lucky, Wild Apple has a foolproof way of packing plenty of apricot punch in our galette, even in not-so-sparkling seasons.

This has been a very special year for apricots in the Northeast. They’re so good, they’re actually transporting. We feel like we’re in Italy or France on a long summer vacation! Thank you, stone fruit gods. For the years when we’re not so lucky, Wild Apple has a foolproof way of packing plenty of ap…

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