It’s been a long time since you have heard from me because I have been busy making a change in my eating style and then writing a cookbook about my new approach to food.
I had celiac disease as a baby, and not long ago debilitating symptoms followed by considerable investigation revealed that my gluten intolerance had resurfaced.
Good food has always been central to my life, and that love led me to a career as food editor at one of the top epicurean magazines in the country. For over 20 years, I directed the food at Bon Appetit, delivering great recipes to the over 7 million readers. But, my meals immediately had to be free of all wheat, rye, and barley. Even with this new limitation, I was determined to eat as well as I always had – fresh, simple, farmer’s market inspired food.
Because I am interested in everything about food and cooking, this challenge turned into an enthralling and satisfying project. I attended celiac conferences, read books, and best of all, experimented in the kitchen.
I now fashion gluten-free recipes that are up to my high standards for taste and satisfaction. I serve these dishes to my husband Steve, and to my gluten-eating pals. No one ever notices anything is missing, or suspects anything has changed at my table. And that is the new approach you will see in this blog.
This week, check here for newly created gluten-free recipes I will be serving at our Thanksgiving feast: an apple and dried cherry crisp, fragrant with ginger and cinnamon, with a crunchy walnut- brown sugar topping; a tender, herbed cornbread; and a moist stuffing, bursting with Andouille sausage, red bell peppers, and pecans.
My Thanksgiving meal will also feature the three gluten-free holiday recipes I devised and posted last year, when I was starting to transform my food: Fabulous Make-Ahead Gluten-Free Gravy, featuring wild mushrooms; a jewel toned Cranberry Sauce with Grapefruit, Honey and Ginger; and to nibble on while the turkey roasts, Butternut Squash Hummus.
Oh, just one more thing: Steve and I got married since I last posted on this blog, and the opening photo here is of the new couple and friends enjoying the gluten-free turkey mole we served at our wedding.
Photo by Anthony Verebes