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Gluten Free Penne with Pancetta and Asparagus in Vodka Sauce

You can tell spring is on the way when bright green asparagus starts appearing in the produce section of the grocery store. Asparagus is generally available year round, but spring asparagus is crisper, grown stateside and is more of a spring green than the wintertime variety. Some of my favorite spring pasta dishes use asparagus . . .  Read More »


Real Rye Pretzel Bites with Cheddar-Bacon-Ale Dip

This isn’t a “Just Like the Ballgame” copycat recipe to recreate the pretzels you buy at a stadium. This recipe makes “Better than Ballgame” pretzels, with real whole grain Hodgson Mill Rye Flour and served in party-friendly crusty, bite-size pieces. A flavorful cheddar dip is easier to make than you think, and it will make these a hit at the snack table. Read More »


Asiago Cheese Semolina Braid with Prosciutto

Asiago cheese, milk, and eggs enrich dough made from Hodgson Mill Semolina Pasta Flour and White Whole Wheat Flour. The finished golden brown braid is covered with another sprinkle of cheese and crisp, bacon-like crumbles of prosciutto for a huge punch of flavor. Read More »


Gluten Free Buckwheat Cheddar Straws

This crispy, buttery, melt-in-your-mouth straws are gorgeous little snacks filled with tangy cheddar, cool fresh herbs, and the earthy flavor of Hodgson Mill Buckwheat Flour. Read More »


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