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Looking for an elegant yet simple way to serve cauliflower? Look no further than Fresh Tart's gluten-free version of cauliflower gratin.

Perhaps it's cliche that I read MFK Fisher's The Gastronomical Me and wanted to immerse myself in the world of food, but that's OK. Who wouldn't want to do exactly that after reading that sexy, scrumptious book? My goodness that woman could write, my mouth waters (and my heart swoons) just thinking about it.

There's one passage in particular that has had me making simple cauliflower gratins for years. I purposely don't look back at the specifics, I just count on how incredible she made cauliflower roasted with cream and Gruyere sound, swiped through with crusty bread and enjoyed with cold wine.

Lord.

So here's my version, so simple, so completely gluten-free, so much better than the pasta dish I served to Nathan and John tonight (in my opinion). I threw in some arugula leaves this evening because I had them, but you wouldn't need to include them.

Keep reading for an elemental cauliflower gratin recipe.

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After eating my way through the cupcake craze, I'm ready to put my muffin tins away and dust off the cake pans that have been sitting at the back of my cupboards.

Don't get me wrong: I love a tiny handheld treat. But there's something very satisfying slicing into — and serving — a full-sized cake.

This time of year, I want something that goes well with a cup of tea or a scoop of fresh berries, something that makes me feel like a real hostess when friends drop in. So when I came across a recipe for a glazed lemon buttermilk cake, I knew I had found the perfect match.

The cake is moist and tangy, thanks to the addition of vegetable oil and buttermilk, but it's the lemon glaze that gives it a real lemony kick. It's great as a dessert, but I enjoy it most as a midafternoon excuse to put off doing laundry for just a little bit longer! For the recipe, just keep reading.

Sometimes I follow recipes to the letter, but most of the time I stick to preparations that allow me to absentmindedly add a pinch of this and a dash of that to achieve a perfectly seasoned plate. There are, of course, the basics like salt and pepper, but more often than not, I find myself reaching for the bottle of fish sauce. This umami-laden Southeast Asian staple made from fermented fish may sound like an odd ingredient for pasta dishes or salad dressings, but its saltiness and — I'm just going to say it — stinkiness provide an interesting slant on what would otherwise be a run-of-the-mill dish.

So tell us: what's your go-to seasoning when you cook?

Photo: Susannah Chen

Don't be fooled by the cherimoya: though this fruit resembles a tiny dragon curled up for a nap, it's quite the opposite from a sour-tempered, fire-breathing reptile. With a texture that resembles custard or ice cream, the cherimoya surprises with a sweet flavor that tasters liken to a blend of bananas, pineapple, papaya, and strawberry. And fortunately for us, it's in season for another few weeks. To learn more about how to prepare this produce curiosity, just read on.