Welcome to our June farewell, cooks and tasters. Rebecca Hudson has two requests. “We are living in a world with lots of dietary dangers. My youngest child has a tree-nut allergy, and I have always had to be careful what I serve. Now I have a daughter-in-law with celiac disease, and that means a gluten-free allergy that must be observed. She is so chill about it and always tells me not to worry; she will find something to eat in whatever I cook. This makes me want even more to cook something special for her.
“My specialty has always been biscuits, so I wonder if your readers have almond flour biscuits or other gluten-free biscuits for this daughter-in-law I want to please.”
T. Square is looking for some guidance in buying butter. “What is the best butter? Is there one better for spreading on toast and another for baking? Does it matter whether the butter is Great Value from Walmart or Kerrygold or Plugra?”
(READ MORE: The Chattanooga Butter Co. offers ‘a better butter’)
THAI AND INDIAN SEASONINGS