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Beat the Wheat: Gluten-Free Pizza Recipe

Gluten-Free Pizza
AKA Pizza to Make Your Doorbell Ring

I’m a big Gilmore Girls fan, but nothing bums me out more on that show than when Lorelai and Rory order pizza. Diagnosed with celiac just as the show went into syndication (and the weekend marathon watching commenced), I still get super-sad when the gals of Stars Hollow try to save a bad day by ordering pizza — something I’ll never be able to do again.

Pizza’s a tricky thing for people who can’t eat gluten. Lots of places make gluten-free pizza, but they don’t use separate prep and cooking areas, and cross-contamination is a risk not worth taking.

Still, there’s no such thing as “out of sight, out of mind” when it comes to the awesomeness that is pizza, whether it’s with icy soda or cold beer.

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Fall Fest: A Week of Apple Recipes

Apple Crisp Recipe

You know what they say about an apple a day. So why not commit to getting in your red (or green) all week long. We’ve developed the perfect meal plan for a week of all-apple eating.

Sunday: With an eye toward Monday breakfast, make a giant apple crisp. Kelsey’s 5-star apple crisp recipe (pictured above) comes together quickly and is ideal for a dinner party or leftovers.

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Dinner Rush! Wild Mushroom Risotto with Honeyed Mascarpone

Why is it that pasta is the go-to “pantry raid” dinner of choice? Sure, pasta just seems so effortless and satisfying. But here’s a fun fact: so is risotto.

Arborio rice. Stock. Some aromatics. The vegetable of your choice. Cheese. That’s pretty much all you need to have on hand to get dinner on the table.

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Bake a Lattice-Top Blueberry Pie

Blueberry pie

I love pie, all pies, but this one stands above the rest. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I prefer to use fresh wild blueberries. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I’ve baked this pie using frozen berries with great success.

Blueberry Pie
Prep: 45 minutes
Cook: 60 minutes
Yield: One 12-inch pie

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Cooking Channel’s Can’t-Miss Fall TV Schedule

Worst Things About Fall: school; everything is suddenly pumpkin flavored; it’s getting brisk out there.

Best Things About Fall: Oktoberfest, everything is suddenly pumpkin flavored; awesome new shows on Cooking Channel.

Here’s a peek at our fall TV lineup. Get pumped for some of the best new shows and best returning shows on Cooking Channel this fall.

Premieres September 27
Simply Laura
Saturdays at 1:30pm ET

Web sensation and online superstar Laura Vitale brings her take on American mealtime to television. With an emphasis on simple and seasonal, Laura blends easy but enticing recipes and girl-next-door charm, making meals that America will adore.

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Beat the Wheat: Gluten-Free Corn Chowder

Gluten-Free Corn Chowder

AKA A Big Old Bowl of Love
 
Corn may seem meant for summer barbecues, but in my house, my mom would blanch and freeze all the sweet, juicy kernels to have throughout the fall and winter as succotash, casseroles and soups. Of the many options, I most looked forward to corn chowder: thick and creamy, with smoky bacon, sweet and crunchy corn and hearty potatoes. It was perfect on those September and October nights when you needed a warm dinner to offset the unwelcome chill in the evening air or the crappy day at school or the fight you’d just had with your little brother.

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Summer Soiree: Why You Should Eat Avocados All Day Long

Flautas

We think avocados are pretty great. They’re the basis for guacamole, which might be the world’s most perfect food, and the ideal companion to a margarita. They’re pretty versatile, too. They’re versatile enough, in fact, that we’d eat them all day long if we could. If you feel the same way, here is our suggestion of how to eat avocados from breakfast through dessert.

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Dinner Rush! Quick Cauliflower Curry

In the fast-paced, cutthroat world of trendsetting foods, one industry veteran has managed to stay the course through it all. While sprouts, kale and juices may come and go with the seasons, the mighty cauliflower has managed to keep its head high and its florets robust through the storm. 

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Beat the Wheat: Gluten-Free Tomato-Feta Tart

Tomato-Feta Tart

AKA Who You Callin’ a Tart?  Oh Yeah, This.

Late summer is my favorite time of year, and it all goes by too quickly, with its lazy weekends, marathon gab sessions (with bonus day drinking!), birthday cake with too many candles, beautiful sunsets, and farmers markets exploding with gorgeous colors and flavors. August is just the best, and I’m always a little sad to turn the calendar page.

To ward off the impending season-changing melancholy, I am buoyed by the fact that the dog days of summer bring us the best-tasting, most-fragrant tomatoes. And there’s nothing I love more than pairing them with tangy feta and a little tarragon. Before I was diagnosed with celiac disease, one of my favorite things to do was defrost frozen puff pastry and top it with tomatoes, tarragon, feta and olive oil, then bake myself a little treat for breakfast or lunch. Now that puff pastry is a big no-no, I developed a crust I use year-round to make seasonal vegetable tarts. But this combo is my favorite. It’s summer on a plate. Happiness in a crust. Juicy deliciousness for your mouth.

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The Best Back-to-School (or Work) Lunches

Healthy Lunches

Whether you’re packing lunch to eat in your cube or for your kids to have at school, it’s important to find things that are easy, quick and new. And regardless of your best intentions at 7:30am, the key is making something you (or your kids, spouse or cubicle-neighbor) actually want to eat once lunch time rolls around. With that in mind, here are some things you can do to make lunch prep a snap:

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