Nothing Matters… but Delicious. A radically honest cookbook.
Nothing Matters… but Delicious by Greg Baxtrom and Joshua David Stein is just… wow.
I don’t usually read the introductions or recipe notes in the cookbooks I audit — I’m too impatient and want to jump right in to find recipes that are safe for me to eat. It would take too damn long to read every printed word.
But this cookbook just sucked me in like a riptide.
It’s nothing new for a chef to lose himself in his work — and countless bottles of booze. What’s different is Greg Baxtrom’s vulnerability in sharing those dark parts of himself. To offer up the shadow side of his experience along with the expertise and accolades.
To reveal himself as human.
I’m draw to the story as much as the recipes, which feels so damn refreshing in contrast to all the “performative perfection” I see elsewhere.
And it doesn’t hurt that the cookbook has so many recipes that can easily be made without gluten and the top nine food allergens.
I was downright giddy flipping through the pages, flagging the safe recipes, and realized I burned through an entire pad of post-its within minutes.
Plus, Greg’s headnotes for the recipes are full of useful advice that are definitely worth paying attention to.
I highly recommend you get yourself a copy and check out the following recipes that can easily be made without gluten and the top nine food allergens.
Recipes with an asterisk * can also be made vegan.
BAXTROM SPICE AND ITS ENDLESS USES pg 19*
PX SPICE pg 19*
PASILLA CHILE DRY RUB pg 20*
FALL-A-KAKE pg 20*
CIRUS SALT pg 21*
FLOYD CARDOZ’S PEAR CHUTNEY pg 23*
FRENCH’S-ISH YELLOW MUSTARD pg 24*
PICKLED MUSTARD SEEDS pg 24*
HEIRLOOM PEPPER HOT SAUCE pg 25*
TOMATO RED ONION KETCHUP pg 28*
BLOOD ORANGE SWEET AND SOUR SAUCE pg 29*
PRESERVED LEMONS pg 31*
WHOLE CITRUS MARMALADE pg 32*
RED CABBAGE SAUERKRAUT pg 33*
HOW TO BRINE ANYTHING pg 37*
HOUSE PICKLING LIQUID pg 38*
PICKLED RADISHES pg 39*
PICKLED RASPBERRIES pg 39*
PICKLED SHALLOTS pg 39*
PICKLED CHERRIES pg 39*
PICKLED CELERY pg 39*
BREAD AND BUTTER PICKLES pg 41*
NO-BIG-DEAL ROASTED BEET SALAD WITH PICKLED RASPBERRIES (omit the optional yogurt) pg 53*
NONMONOTONOUS MULLIGATAWNY SOUP pg 69
ROMANO BEAN SOFRITO pg 112*
SMOKED DUCK PASTRAMI pg 134
HOMEY BRAISED BEEF SHORT RIB (omit spaetzle for serving) pg 141
WHATEVER. SAUSAGE. pg 150
SAUSAGE PATTIES pg 151
LAYERLESS TERRINE pg 151
SAUSAGE MEATBALLS pg 151
PROSCIUTTO-WRAPPED PORK TENDERLOIN pg 160
RELATIONSHIP POTATOES (use soy-free nut-free vegan butter instead of regular butter) pg 181*
PICKLED RASPBERRY SHRUB pg 210*
THAI-ISH NA BLOODY MARY pg 214*
Full recipes are found in the cookbook (they’re not mine to share), but you can borrow a copy from your local library or purchase your own copy here.
KEEP IN MIND:
These specific recipes have been audited. Your version of the same recipe may not follow Without Options guidelines.
I’ve only audited the main recipes. Author notes, variations, and serving suggestions may contain gluten & the top allergens.
It’s your personal responsibility to source safe ingredients and double check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning).
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether used in a recipe or served on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
