Kristine Kidd

Cabin Life, Cooking, Improving Lives

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Simple, Fresh, Gluten-Free Food
A New Approach to Eating

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


7 thoughts on “Simple, Fresh, Gluten-Free Food<br>A New Approach to Eating”

  1. Hi Miss Kristine
    I look forward to your gf work in the future. I’m in the same boat, and every time I try a sample of the cruddy gf stuff they offer at the grocery store (especially crackers and bread), I heave a heavy sigh and wonder if I’ll ever love food the same way I used to again. I added a gf chapter to my upcoming cracker book for that reason. When is your gf Fresh and Fast coming out??

  2. It is great to hear from you, Ivy. My next book is Weeknight Gluten Free and will be available in Williams-Sonoma stores March 1. I look forward to seeing your cracker book. What is the title and when is it do out?

  3. Welcome back Kristine, you’ve been missed ! Your gluten free Thanksgiving menu sounds delicious and finally a make ahead gravy. I’ll be looking forward to your upcoming recipes.

  4. So glad you’re planning to share all you’ve learned (and tasted!) in this recent journey! Can’t wait to sample some of your creations. I look forward to the new cookbook, too.

  5. Great to read your post, Kristine. Although I’m sorry to hear you had to go through a time of not feeling well, it sounds like you’ve come to the other side deliciously. And congratulations on your wedding. I love the photo–you’re beaming!

  6. Such a great and timely post! Thanks, Kristine. I’m excited to try your recipe for GF mushroom gravy this Thanksgiving. BTW, the ozalids for Weeknight Gluten Free have arrived and the book is GORGEOUS. My daughter asked me to bring the unbound pages home so we can begin cooking from them immediately!

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