Garlic and Onion Free Cooking

For those who know me or have experienced my cooking, then you’ll know that I never use any foods in the Allium family. (Onions, garlic, chives, shallots, leeks, etc…) Yeah, I know what you’re thinking, trust me. I used to be just like you. I lived on the stuff. Alas my partner of 24 years, has an intolerance to these ingredients, so I’ve had to adapt and adjust all my recipes.

After all these years you know what? I wouldn’t have it any other way. Food is so much better without these ingredients. You can taste everything down to the herbs and salt and pepper. There is no better way to cover up the taste of food than by using onions and garlic. Trust me. I’ve never enjoyed food more, and I feel better as well.

To share my love of not living in the world of the Allium family, I will be sharing some of my favorite recipes with you. You’ll have to trust me. You’ll never miss what’s not there. I’ll provide tips and tricks to get the most flavor out of your ingredients and share some of my secret blends of rubs and spices to enjoy for yourself.

From my table to yours. Happy eating.

Author: William Holden

Thank you for spending time with me. My writing spans more than two decade, with over 100 published short stories in the genres of horror, urban fantasy, supernatural, and erotica. I’m an award-winning author of such titles as, A Twist of Grimm by Lethe Press (Lambda Literary Finalist), and by Bold Stroke Books, Words to Die By (2nd place in the Rainbow Book Awards for best horror and a finalist for the Foreword Reviews' INDIEFAB Book of the Year Award for Best Horror), Secret Societies, and The Thief Taker were also Lambda Literary Finalists. Besides writing, I’m a home chef, an avid reader, and contribute time and money to environmental and wildlife organizations.

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