Fall

Gluten-Free Banana Crème Brûlée Cheesecake

Cheesecake used to intimidate me. So many baking rules—and so many cheesecake flavors to choose from! I had a few ripe bananas sitting on my kitchen counter and instead of making the usual banana bread, I decided to try something new and go beyond my comfort zone. The result? This incredibly decadent, light and airy cheesecake. It’s super fancy-looking with its decorative design of dulce de leche, but don’t let that intimidate you—it’s really easy to make!

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Gluten-Free Banana Coffee Cake Muffin Tops

Muffin tops are making a comeback… at least in my house! Here’s my logic: They’re easy to make, take half the time to bake, are perfect for grab-and-go and the kids (and I) love them! So what’s my favorite part of this recipe besides the fact that it undoubtedly yields the best part of a muffin? It’s incredibly flexible—flavor-wise—so go ahead and swap in ingredients you already have in your fridge or pantry.

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Gluten-Free Crispy Fried Chicken

I didn’t grow up in a household famous for its perfectly crisp fried chicken, made from a great great grandmother’s recipe passed down from generation to generation. My reality of fried chicken was years stalled by a fear of frying and worse even—greasy, soggy chicken. This recipe for crispy fried chicken was my reawakening. It was born out of necessity as most things this delicious do. When Isaiah was diagnosed with his gluten and dairy intolerances, fried chicken was off the menu—literally—since we’d often get our fill of fried chicken, a popular menu item at Brooklyn restaurants, only when we dined out.

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Gluten-Free Nutty Chocolate Chip Shortbread Cookies

I may not be Irish, but I can definitely enjoy a great shortbread cookie! Yes, shortbread is traditionally associated with and did, in fact, originate in Scotland, but its popularity spread into Ireland, especially given the quality of their butter. If you’re dairy-free like Isaiah was when he was first diagnosed with gluten intolerance, go ahead and swap in non-hydrogenated shortening or dairy-free buttery spread or sticks. The trick to these ultra flaky, melt-in-your-mouth shortbread cookies isn’t the butter you’re thinking. It’s peanut butter.

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Gluten-Free, Dairy-Free Creamy Kale-Cannellini Soup with Garlic Chips

During the long, cold winter months, my kids know all too well that I could happily subsist on soup alone. I find it both comforting and nourishing. Even better, it’s an easy going dish—or meal, if you’re me. I love that soup doesn’t have to be complicated, allows for improvisation and if we were to boil soup down to its very essence, it really is whatever you make of it. That’s true for so many choices we consciously make in life—both in and out of the kitchen.

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Gluten-Free Cinnamon Buns with Cream Cheese Icing

WHO: Jeff Hertzberg, M.D., and Zoë François, Artisan Bread in 5
BOOK: Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
RECIPE: Gluten-Free Cinnamon Buns with Cream Cheese Icing

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Gluten-Free Nutty Thumbprint Cookies

These thumbprint cookies are a filled version of ultra-tender, not-too-sweet Russian tea cakes, which are remarkably similar to Mexican wedding cakes or those divine crescent-shaped Austrian cookies made with almonds or hazelnuts instead of walnuts or pecans. The combination of rice and oat flours makes these especially tender and flavorful.

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My Most Popular Gluten-Free Thanksgiving Recipes

This year even I can’t keep track of all of the Thanksgiving recipes I’ve made through the years so I’ve compiled the most popular ones here in a single, easy-to-find menu. Happy Turkey Day to you and your family!

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Gluten-Free, Dairy-Free Thanksgiving Desserts

I’ve been busy baking up gluten-free, dairy-free Thanksgiving desserts for you (and the Food Network)! Here’s hoping you have a sweet Thanksgiving. These desserts are healthy, too, but I swear you’d never know it!

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Gluten-Free, Dairy-Free Cinnamon Swirl Pancakes with Maple Icing

Before I ever even came close to conquering yeasted cinnamon buns, I made these pancakes to satisfy that craving. They actually resemble cinnamon buns, too, down to their cinnamon swirl and sugary icing. My family and I have always been fans of Bisquick, but after trying the gluten-free version from the supermarket, we weren’t convinced that it was a perfect substitute. So I studied the ingredients on the original mix and replicated its taste and texture.

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Gluten-Free Ice Cream Sandwiches

My friends Peter and Kelli Bronski of the popular blog, No Gluten, No Problem, have just released their new cookbook, Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day, Every Day—a great collection of easy, foolproof recipes for those of us who would like to get dinner (and maybe even dessert!) on the table as often as possible.

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Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Just last month I had a chance to join George Bryant of Civilized Caveman Cooking and Juli Bauer of PaleOMG along with my longtime friend Brittany Angell for a paleo dinner in NYC. Of course, we went to Hu Kitchen, a known paleo- and gluten-free friendly restaurant and juice bar. We left well fed—and completely satisfied. I even took their famous chocolate bars home with me (my favorite flavor is the Almond Butter + Puffed Quinoa).

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Gluten-Free Mini Cream Puffs

Cream puffs can be intimidating—gluten-free or not. But when gluten-free pioneer Carol Fenster is teaching you how to make them, you know you’re in good hands! I first meet Carol when I was in Chicago doing a doughnut cooking demonstration (I made these Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts) at the Gluten-Free & Allergen-Free Expo. I watched as she taught an audience full of people how to make gluten-free baguettes. Her calmness and baking expertise made me feel like it was possible to make any of Isaiah’s favorite foods gluten-free.

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Gluten-Free White Pizza with Prosciutto

I’d love to introduce you to one of my old Food & Wine magazine colleagues and longtime friend, Laura B. Russell. These days, we travel in the same gluten-free circles, doing cooking demos around the country. Today, I’m excited to support her new cookbook, Brassicas: Cooking the World’s Healthiest Vegetables and share her recipe for Gluten-Free White Pizza with Arugula and Prosciutto.

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Gluten-Free, Dairy-Free Candied Coconut Cookies

It’s not every day that Isaiah, now a junior in high school, comes home with a homework assignment that involves baking. Of course, he sprung it on me last minute, but luckily I had all of the ingredients on hand. Isaiah chose the recipe, which comes from the website, Que Rica Vida, and I adapted it to be gluten-free.

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Gluten-Free, Dairy-Free Penny’s Easy Roasted Peppers

I owe everything I know about cooking and all of my kitchen curiosity to my mom, Penny, and my grandfather, or Nonno as I used to call him. Growing up, the day’s events were always focused around mealtime—from talking, shopping, prepping and cooking—food was by far the means to happiness. This is common in Italy, where I was lucky enough to spend every other summer with my Neapolitan grandfather.

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Gluten-Free, Dairy-Free Baked Mushroom Risotto

Growing up with an Italian father and American mother, I’ve eaten my fair share of risotto, which happens to be naturally gluten-free and can happily be made dairy-free. But, the one ingredient I lacked in my risotto was patience. While my mom might have the patience of a cooking saint, I was not born with this trait. My stubbornness to find an easier way led me to choose the oven over the stovetop and I’ve never gone back.

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Gluten-Free, Dairy-Free Chocolate-Dipped Coconut-Almond Bars

I am a self-confessed snacker. Some may even call me an all-day grazer. Ever since I first laid my eyes on a KIND bar at Starbucks, it became my afternoon addiction along with coffee. Eventually, I ordered them online by the box. I’d toss them in my canvas bag just in case I got hungry on the subway or lying on the grass in the park. My kids gradually caught on, tasted the bars and there we were fighting for the last bar in the 12-count box. That’s when I knew I needed to make them myself.

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Gluten-Free Cookies-n-Cream Waffle Recipe

Happy Celiac Awareness Month!

Today is the first day in May that we celebrate being gluten-free. It’s been seven years since Isaiah was diagnosed as gluten and dairy intolerant. I can honestly say that his diagnosis changed not only his life, but mine. As a food professional—food magazine editor, bakery owner or recipe columnist—I couldn’t imagine having to re-think everything I did in the kitchen and at the supermarket. Just like you, I had to start from scratch.

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Gluten-Free, Dairy-Free Meatloaf Sandwiches on Sun-Dried Tomato Waffle Bread

Back when Isaiah was first diagnosed with gluten and dairy intolerance, bread options were few and not-at-all satisfying. In fact, most of the breads we bought from our local supermarkets and health food stores just crumbled into pieces at first bite. Then, I thought of my waffle iron and how the squares were pretty much the same size as sandwich bread—and a new gluten-free bread was born!

The savory flavor options are endless. For this sandwich, I made a sun-dried tomato waffle bread, but you could keep it plain or add other flavorings like caramelized onions, crisp bacon or even just some Dijon mustard.

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Shrimp Salad with Dairy-Free Caper-Lemon Dressing

Summer is flying by! I wanted to quickly share an easy, hearty shrimp salad with you. It’s based on one I had recently at a food shop in Brooklyn I like to check out every now and then called Bklyn Larder. To serve, just place the shrimp salad over chopped romaine or field greens.

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Creamy Dairy-Free Pesto

The secret ingredient to my creamy dairy-free pesto is…water. Years ago, thanks to my magazine test kitchen friends, I learned that water is often the solution to many cooking conundrums.

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Gluten-Free, Dairy-Free Hash Brown Waffles with Sausage Apple Patties and Fried Eggs

Breakfast is my family’s favorite meal of the day. So when we’re feeling like comfort on a plate or when I need a break in my cooking routine, I make dinner for breakfast. This summer, I’m busy wrapping up recipe development for my second cookbook so I’ve been cooking up lots of old favorites for the family, including this recipe—definitely an oldie, but goodie, from my first gluten-free, dairy-free book, Cooking for Isaiah.

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Michelle Buffardi’s Gluten-Free Chilly Penguin

This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

Now, I’d like to introduce Michelle Buffardi and her new book, Great Balls of Cheese!

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