Oct/Nov 2014

Features

Putting Gluten-Free to “the Test”

Subscribers Only — The cooks at America’s Test Kitchen—the folks behind the popular Cook’s Illustrated and Cook’s Country magazines and the America’s Test Kitchen TV show—are renowned for their obsessive approach to cooking. They develop and test multiple variations of a recipe, sometimes even 100 times, to come up with the perfect approach. At public events sponsored by America’s Test Kitchen, fans consistently asked about gluten-free cooking. And so, using their usual scientific protocol, the cooks began a quest to determine what works best in gluten-free cooking—and why. The results are detailed in America’s Test Kitchen’s latest book, The How Can It Be Gluten Free Cookbook.   More...

Calcium

“I avoid milk and cheese. They make me stuffy,” Susan explains as she hands me her food diary. Jamie, a woman I saw earlier in the week, reports that both gluten and dairy bother her stomach. In Alice’s case, dairy gives her chronic constipation. For these women, symptoms resolve after each eliminates milk, cheese, yogurt and ice cream from her diet. But each now worries about missing critical nutrients without the dairy—and with good reason.   More...

Boo! Halloween Treats

No child of any age should miss out on Halloween fun because of celiac disease or food allergies and sensitivities. It’s easy to create delicious, spooky Halloween treats that everyone can enjoy. Enlist your kids to help you create these goodies. Half the fun of Halloween baking is the special time spent together in the kitchen, designing funny skeleton faces and creepy-crawly spiders. Crafting treats and sharing them with family, friends and neighbors, including all the resident little goblins, makes happy memories and creates lasting traditions.   More...

Giving Thanks

Subscribers Only — Thanksgiving always evokes poignant memories of family, friends, football and, of course, wonderful food. As a toddler, I celebrated Thanksgiving in Brooklyn, New York, with my grandmother. As a teenager, I indulged in Aunt Rosemarie’s nine-course Thanksgiving on Long Island. As an adult, the Thanksgiving meal is now my responsibility. I usher in the holiday season at my dining room table surrounded by family and friends.   More...

Healthy One-Pot Meals

Subscribers Only — One of my favorite aspects of autumn is having dinner simmering in a pot on my stove or in my oven all afternoon. As the days grow cold and nights extend, these one-pot meals turn my kitchen into a warm, cozy haven of mouthwatering aromas and delicious anticipation. Slow cooking develops the deep flavors of meat, vegetables and herbs, capturing and retaining their healthy properties in a rich broth. Dishes of tender braised meats, perfect gluten-free pastries and rich reduction sauces and gravies are not only crowd-pleasers, they’re surprisingly easy to make. After the initial prep and an occasional stir, your stove or oven does all the work. You can relax and enjoy the tantalizing fragrance filling your kitchen.   More...

Fermented Fare

Subscribers Only — Most of us enjoy fermented products (perhaps unknowingly) in the form of condiments, pickles, cheese, yogurt, wine and gluten-free beer. Before manufacturers started mass-producing food products for commercial sale, many American households fermented as a way to preserve food. Even soft drinks were originally fermented beverages. This almost-lost art is now being revitalized and promoted in an increasing number of cookbooks and websites. Many new and improved fermented products, like raw sauerkraut, kimchi, some (non-pasteurized) pickles, yogurts and others, are appearing on grocery shelves.   More...

Gluten & Arthritis

Subscribers Only — Shortly after the birth of her second child, Brandy Uekman, 33, was hit with severe joint pain. It started in her hands. “My fingers were so swollen and tender, they wouldn’t work right,” says the stay-at-home mom from Maumelle, Arkansas. “I couldn’t tighten a bottle top or open a jar of baby food. Forget changing a squirmy baby’s diaper.” Soon the terrible aching struck her feet and knees—and the pain was particularly bad at night. It took Uekman so long to get out of bed, her husband began bringing the baby to her for night feedings.   More...

Surprise! There’s Gluten in That

Subscribers Only — You can probably spot gluten in many restaurant favorites like fettuccine alfredo and breaded chicken parmesan. But the sneaky little protein in wheat, barley and rye can be lurking in other menu items. These seemingly safe options may surprise you.   More...

Rx for School Health

Subscribers Only — The lack of a full-time nurse rattled Teri Saurer’s nerves while her youngest daughter, Hannah, attended elementary school in Charlotte, North Carolina. Now in second grade, Hannah has multiple life-threatening food allergies and a history of epileptic seizures, which she has outgrown. Emergency medication for her seizures and epinephrine auto-injectors for her anaphylaxis are kept at school—but the nurse wasn’t there two and a half days a week.   More...