coming home

First, there was the photo shoot. The photo shoot for our cookbook, with this woman.

That week was tremendous — a swirl of colors, the smell of food wafting from the kitchen, watching how Penny and Karen and Anne and Justin do their jobs — a week of amazement. It was also utterly exhausting.

It was exhausting for all the right reasons, the way rigorous creative work forces you to bring up the best of yourself, instead of waiting for another chance to do it right. But we began at 8 am every morning, finished at 6, then shopped and prepped for the next day.

Fried. We were fried.

(And let’s be honest. The photo shoot wasn’t really first in the series of exhilarating, exhausting events of September. There was the trip to Alaska two weeks before, which moved us deeply. Story soon. Then two weeks of rigorous testing of the recipes we would be cooking for the shoot. We walked into this alive but barely rested.)

The experience deserves its own piece. We want to share some of the process of creating this cookbook with you. Soon.

After we finished making photographs with Penny, we taught a cooking class at the Pantry. The next day, we left for New York City.

New York City, the glorious, grimy city that still tugs at my heart. It always will.

Generally, I don’t regard time in New York City as restful. This time, however, after the month of running at full speed, we hoped that some time in the city would do us good.

We were propelled there by the Star Chefs Conference. To our astonished honor, Danny and I were asked to speak on a panel called Real Food for Health: Feeding Guests on Restrictive Diets. We spoke with Franklin Becker and Michelle Tampakis. Our moderator, Corby Kummer, is one of my food-writing heroes. He recently wrote a thoughtful, measured piece for the Atlantic Monthly about the rise in the number of people on gluten-free diets in this culture. (It’s so much better than the terribly disappointing and snide comment from Michael Pollan on gluten-free diets. Really, Michael?) Mr. Kummer nearly made me faint when he said publicly that he’s a big fan of our work. Gosh! To see a room filled with chefs, pastry chefs, and restauranteurs interested in how to safely feed all of their guests? It did our hearts good.

There we were, Danny and I, on Park Avenue in New York City, talking about our work.

Six years ago, I was teaching high school, grading research papers on World War Two. Now, I’m doing what I love, with the man I love.

I never forget how lucky I am.

(Okay, I’ll admit that I was seeing red for a couple of days after reading that Michael Pollan piece. In fact, I planned for the first post I wrote here after returning from New York to be a measured, thoughtful piece, a letter to Michael Pollan, showing him why his dubiousness is wrong. In the end, though, I refrained. I remembered how lucky I am. I don’t want to preach. Let him believe what he does. I’d rather keep discovering, in wonderment, than wagging my fingers and saying I know best.)

Danny and I left the Park Avenue Armory at noon. Darling Lu was in daycare, along with her friend Virginia. We had an entire afternoon to ourselves in Manhattan.

We walked to the Met, only to discover that it is closed on Monday. Somehow, I didn’t mind. Simply standing on those steps makes me happy.

So we walked through Central Park, holding hands.

That’s all I needed.

The lovely structure you see in the photograph on the right? I walked under it, with bare branches in winter and full leaf in summer, hundreds of times when I lived in New York. It’s on the west side of Central Park, in the 70s, just above Strawberry Fields. Usually, when I walked there, I was alone.

This week, I looked up to see it, then I saw Danny.

My heart leapt up, once again.

We had time for lunch, a long lunch without a kid asking to see the phone or wanting to dance outside. We had an entire city from which to choose.

We had to go back to Gramercy Tavern.

Danny cooked at Gramercy in the late 90s, when we lived 12 blocks from each other in Manhattan but never met. We’ve been there together three times now, but this was the only time by ourselves.

The food there? It’s perfect.

I know that’s a loaded word. What is perfection but a straightjacket intended to bind us? But really, the food that day was perfect for us: butter-poached lobster with the last of the sweet corn and frail radishes, smoked trout with smoked cippolini onions and picked red onions, pollock with heirloom beans. The sea bass on spaghetti squash with candied pumpkin seeds and tiny diced apples? Don’t be surprised if you see some not-as-good version of it here soon. I’ll never forget it. And peanut butter semifreddo? Need I say more?

When you go to a restaurant that cooks with the excitement of the new season? A restaurant that treats its customers like family? A restaurant that wants nothing more than to make people happy? That restaurant will always be able to feed you gluten-free.

It doesn’t have to be as fancy as Gramercy Tavern, either. There are plenty of restaurants out there like this, near you.

Thank you, Jennie, for making this lunch possible for us. We love you.

By the end of the afternoon, we were missing our girl. Past rows of Brooklyn brownstones and stoops, we ran down the street to her, skipping.

She loved the time with her friends. There was a living-room ballet class, with various tutus and bare feet. A first viewing of Singing in the Rain. Dinners and time on the slide. First scooter rides. Cuddles in the kitchen and time cooking together.

It did our hearts good to spend time with the Perillo girls.

And in the following days, we took Lucy back to Central Park. It’s the perfect place to kick fallen leaves along the curb.

Mostly though, we walked the streets of Brooklyn and Manhattan, watching and talking with each other.

New York is made of characters.

That’s Payton on the left. I asked if he minded if I made his portrait and he sat up like that. Warm and kind, he made my day.

I don’t know the name of the guy on the right. I just loved that he stood outside the Apple Store a block below Chelsea Market, balancing a new iMac on his bike, trying to figure out how to get home.

(I took that one the day Steve Jobs died. “Stay hungry. Stay foolish.” Apparently, that was his motto. Yes.)

And we ate.

We ate little doughnuts at Babycakes, reveling in the salted caramel and the vanilla with sprinkles.

We shared breakfast with one of my dearest friends, a 33-year-old whom I taught in high school when he was 14. He’s like a little brother to me. I love to see him thriving, making films. We shared food together at Maybelle's in Brooklyn, where I ate the best gluten-free multigrain bread I’ve ever eaten. (It’s made by Everybody Eats.)

We stumbled onto Lilli and Loo, where I ate the first Chinese restaurant food I’ve experienced in seven years. Spring rolls! Dumplings! Crispy sesame chicken! I was nearly in tears. So happy.

We followed a comment on Twitter to Rice and Riches. People, this is a rice-pudding bar. Only in New York. Entirely gluten-free. I recommend marscapone with roasted cherries, highly.

The last night we were there, we shared a beautiful meal with our dear friend Meri at Bar Breton. Everything, everything about this meal was wonderful.

Go.

It was an extraordinary week.

We’ve had a series of extraordinary weeks. Months. Years.

Since May, I have been in San Francisco, Washington D.C., Austin, New York, Pennsylvania, San Diego, Utah, Colorado, New Orleans, Alaska, and New York once again.

I’m a little bit tired.

I will never forget this summer, the lessons, the meals, and the chance to meet so many of you.

However, all I can say is this: welcome autumn.

We’re so happy to be back home.

I’m lucky I’m in love with my best friend
Lucky to have been where I have been
Lucky to be coming home again“

(from a song by Jason Mraz, playing while I finished this piece)

KALE SALAD WITH GOLDEN RAISINS AND PINE NUTS

After all that fabulous food in New York City, all I wanted on our first night home was this kale salad. 

I love kale. In fact, I love kale so much that I might have a kale problem. Sometimes people get the wrong impression from looking at this site. All you make is baked goods! We do love making baked goods, especially because we know how many other people love to make them. However, most of them leave the house as gifts after they are made. And, the proportion of kale we eat to sugared goods? Enormous. 

One of the keys to this salad is the fish sauce in the dressing. That tiny amount of savory flavor intensifies the taste of the kale. If you’re vegetarian, or don’t have access to fish sauce, however, it’s optional. Play. I love the pine nuts and golden raisins here, but you could easily use walnuts and figs. This is a template, my favorite kind of recipe. Make it, then play with it in your kitchen. 

1 large bunch lacinato kale
zest and juice of 1 lemon
½ teaspoon fish sauce
1/4 cup extra-virgin olive oil
salt and pepper
1/3 cup golden raisins
¼ cup toasted pine nuts
1/3 cup grated Pecorino cheese

CUTTING THE KALE. With a sharp knife, cut the kale leaves away from the stems. Pile 4 of the halves on top of each other. Roll them up to make a shape like a cigar. Cut into the “cigar” at 1-inch intervals. This will leave you with ribbons of kale. (This technique is known as chiffonade.) Repeat with the remaining kale. Put it into a large bowl.

MAKING THE DRESSING. Combine the lemon zest, juice, fish sauce, and salt and pepper in a small bowl. While whisking, drizzle in the olive oil. When the dressing is fully combined, taste it. Season to taste.

FINISHING THE SALAD. Add the golden raisins and pine nuts to the salad. Toss. Drizzle 1/3 of the dressing along the sides of the bowl, so it moves slowly into the kale. Toss the salad with your hands, massaging the dressing into the kale ribbons as you go. If you need it, drizzle in more of the dressing until you feel the salad is fully dressed.

Top with the grated cheese and serve.

Feeds 4.

You will probably have dressing left over after making this salad. Put it in the refrigerator. You’re going to be making this salad again.

81 comments on “coming home

  1. katie @KatieDid

    amazing photos, I especially love the one of Payton. I would have loved to capture his spunk and emotion myself. I bet there was so much to absorb and take in in NYC, and you captured a lot of the beauty with your camera.

  2. Ashley

    Such a crazy few months it has been. Crazy wonderful I’m sure. Happy to have you guys around these parts for now. Hoping to see you all again, and SOON!

  3. Angela

    Posts like these make me want to be a better writer, a better chef, a better friend. Thank you for so much inspiration! Now…is lacinato kale what I would normally find in my grocery store out here on the edge of the Minnesota prairie? If not, could I substitute the “regular” kale that I normally find in my small Minnesota grocery store?

  4. Heidi

    I wonder if Michael Pollan meant, not that he is dubious about the claims of those who can’t tolerate gluten, but that there might be something systemic wrong with our food system/eating habits — something that is leading to digestive ailments and intestinal health problems in a greater number of people than ever before. I am not trying to exonerate him, nor am I categorizing everyone who can’t tolerate gluten as having a “health problem”. I am curious. I know from my own experience that I have digestive troubles, especially with grains, when I am stressed, when I have not been eating clean, when I have an infection, etc. A focus on digestive health and probiotics does wonders for me. I wonder if there may be *some* people who could tolerate gluten if their health was not compromised in other ways? Again, just curious, and just wondering if this is what he meant. Deep breaths as I send this out.

    1. shauna

      HEidi, I think these are good questions to ask. It’s about the conversation. I addressed some of what you said in a later comment. However, if you have issues with digestive ailments, as you are describing, you might want to look at gluten as an issue

      1. Heidi

        Thanks, Shauna. You are right that it is always about the conversation. I have tried gluten-free diets several times, as well as other types of healing diets. I can safely say that gluten is not the issue for me, but my digestive health is definitely affected by refined and processed foods, and, of course, by stress. That said, I have several non-celiac friends whose health has improved by avoiding gluten. I find these kinds of diet-related issues fascinating.

        1. Stephanie

          I had to pause my reading of Pollan’s book for Yom Kippur (don’t read about food when fasting!) and haven’t picked it up again yet, but I suspect he’s talking about the food industry grabbing onto gluten-free as a superfood, rather than whether there are people who benefit from a gluten-free diet.
          While the comment could have been better fleshed-out, he’s right that the industry is growing faster than the diagnoses. I much preferred your comment (where did we read that?) that many people feel better on a gluten-free diet because they are eating whole foods for the first time!

  5. Mer @mersworld

    What a great recap of your trip– sounds like you had a wonderful time! Welcome home and hopefully home to some down time and some much needed quiet time! Sounds like a whirlwind few weeks.

    I had to laugh at the kale recipe, my only thought was ‘yuck!’. I haven’t found a way to eat kale that makes it bearable… you sing the praises of the recipe, so I’ll give it a try! We get kale weekly in our CSA and I am desperate to find a way to eat it and enjoy it! Thanks!

  6. Lisa, Y'Ambassador

    I love kale, too!
    If I were making this, I’d have steamed the kale first. Are you using raw kale?
    (then I usually drink the steam-water after, to get all the nutritional benefits)

    Thanks,
    Lisa

  7. merry jennifer

    A wonderful recap, Shauna. I’m so glad I got to see you in New York, even though it was only for a quick hug and a few minutes of chatting.
    And, by the way, Sam and I are eating at Gramercy Tavern on October 20th, and I am now even MORE excited about it after reading your post.

    1. shauna

      Oh MJ, it was so wonderful to see you. Never enough time, but a quick hug is better than none. And yes, you will have a SPLENDID time at GT.

  8. Heather

    I first had this salad at Lulu Wilson in Aspen and came home and made it until I got it right. I use currants as opposed to golden raisins. I found that the trick is to let the salad chill a bit…then it wilts and it unbelievably fab! Grate more parm on top before serving. And yes, you are right that people will want to make it again…and again. And again…thanks for sharing!!

  9. Kristi

    I think Michael might have a point, which is driven home by what Krummer mentioned in his piece when he says that 40 million Americans are interested in a gluten-free diet, but only 3 million American have been diagnosed with celiac. That’s a HUGE difference in numbers. I’m sure some of the 37 million have undiagnosed celiac, but the majority of those people who are interested in a gluten-free diet are most likely doing so because it is the new “it” food craze.

    1. shauna

      Kristi, you have left out the nearly 23 million Americans who are believed to have gluten sensitivity, a very real condition shared by many people who leave comments and read here. On top of that, there are many many people who put their autistic kids on gluten-free diets, who have MS and who report feeling better without gluten, and others who say their lives are improved without it. Celiac is important but it’s not the only condition that requires a gluten-free diet.

      1. Kristi

        You’re absolutely right about gluten intolerance, and any other issues that may make one sensitive to gluten, but can you honestly say that you believe the only people going GF are the ones who need it?

        People love to jump on bandwagons, and food manufacturers see $$$. Remember the low-carb craze? Low-carb is great for people, like myself, who have diabetes, but look at how much the product line exploded when everyone began using this way of eating as a way to lose weight. There were whole isles in the stores dedicated to low-carb foods. Restaurants had menu pages dedicated to low-carb dishes. Now, years after the fad died down, you’re lucky to find a handful of low-carb products anywhere.

        This is exactly what will happen with GF in about a year. The people who have no business going GF will go back to their regular ways and the companies manufacturing most of these products will dump them. What’s left for the people who really needed these products? They have to come up with a new plan. I understand that you don’t care for overly-processed foods, but it’s a way of life for some. They’re too busy to make their own breads, tortillas and the like, and so they reach for ready-made. When these are no longer available to them, then what?

        My point is that there are people out there who will always follow the newest food craze. I think you’re irked at the wrong person here. You should be directing your disappointment towards those who are exploiting the GF lifestyle and not towards someone who makes a valid point concerning what is a real issue here.

        1. shauna

          Oh, of course there are plenty of people who are trying it out because they have been hearing about other people’s health benefits. But I think you underestimate the money involved for these companies. This is not a fad like low-carb. This is our health. If a company has a good that is naturally gluten-free, they’re smart to have it tested and labeled gluten-free. Between two packages, I am always going to choose the one labeled gluten-free. You see, there are many many of us who are entirely reliant on food that is gluten-free. This makes it entirely different than low-carb or low-fat. And as more and more people get diagnosed, they will demand food they know they can eat safely. This is why there has been such a quick rise in products. Will some of the packaged foods not make it, business wise? Sure. And that’s fine. The cream rises to the top. However, gluten-free is here to stay.

        2. Andrea

          I don’t think that it is wrong to examine this trend, it’s causes, and our history with gluten consumption, as I hope Michael Pollen will do before he says anything more about gluten-free diets. In fact, I think that’s precisely what needs to happen in the scientific and medical communities. I may be wrong about this…but my understanding is that, somewhere along the line in the cultivation of wheat (the primary glutenous grain in our diets), it became significantly chromosomally altered (as in MORE chromosomes) from its original domesticated form and that all the wheat in common use is this altered form. If we know that processing and modification of natural foods is one of the primary reasons that we suffer from so many health problems, that’s a huge red flag for me right there. Furthermore, if this information is correct, I imagine it would be a red flag for Michael Pollen as well. Let’s hope we will be hearing some more thoroughly researched and helpful comments from him the future.

        3. shauna

          That’s my understanding as well. And it was also one of my surprises to his reaction. This all seems to fit right into his passions.

        4. Ana

          Low carb isn’t a “trend” for the millions of people who are diabetic. Diabetes can kill you. Shame on you for trivializing that Shauna. You of all people should know better!

        5. shauna

          Ana, I wasn’t saying it’s a trend for those who are diabetic! Kristi referred to the “low-carb craze,” then referred to the time when those packages stopped appearing on the shelves. I was merely using her phrasing.

        6. Kristi

          It looks like you missed the point I was trying to make. The low-carb craze that caused the shelves to explode with low-carb foods, was a result of the weight loss end of it, but it also benefited diabetics, like myself. Once everyone grew tired of the Atkins, South Beach and other low-carb eating plans, they stopped buying these items. The companies manufacturing these foods, stopped making them because the demand for them dropped. That’s fine for the people who didn’t really need to eat low-carb and were just following the fad, but what about the diabetics? They could still use a lot of those products.

          The point I was trying to make is that I believe this same thing will happen to many processed GF foods. The huge demand will go down, and the manufacturers will stop making these products. It doesn’t matter that there are still people out there who need them, because the manufacturers will start seeing losses in sales and decide it’s no longer in their best interest to market these goods.

          Think about it. If manufacturers really cared about their consumers, the shelves would still be lined with products geared towards people with a disease that:

          Is the leading cause of kidney failure, nontraumatic lower-limb amputations, and new cases of blindness among adults in the United States.
          Is a major cause of heart disease and stroke.
          Is the seventh leading cause of death in the United States.

          I’m taking about diabetes here.

  10. Michelle

    I am so happy to see you so happy — the world is your oyster, our oyster — dive in! The salad sounds wonderful and I will most likely whip one up in the coming days.

  11. Archer

    What a nice update post! I think I might have a kale problem myself! Thanks for the new kale idea! I’ve been eating a lot of kale smoothies using the lacinato kale — I have always used the regular plain jane kale — but the lacinato kale in smoothies has really added such a nice touch! I think I’m addicted to them right now.…

  12. Kirsty

    Shauna,

    Thank you, thank you, thank you for writing this article. My family and I are travelling to NY from Australia next year and I will be attempting to eat at every place that you have listed knowing that it’ll be safe and delicious. Thank you so much.

    Kirsty
    Adelaide, Australia

  13. Terry

    Hi Shauna–I linked to the Michael Pollan comment and was also disappointed. But in the comments section, many readers take him to task on his comment by providing information about gluten and celiac that he should certainly be aware of or research before he comments. It is my hope that he heeds their advice and changes his view.

  14. Cate@GlutenLessDining

    Beautiful post! I’ve always wanted to go to New York but never have! Its just a goal to reach someday! The part where you spoke about how a good restaurant will fix you something gluten free and yummy really spoke to me! I try to actively support and spend my time and money at places that will happily accommodate me and my gluten free friends and family! Thanks for this! Congrats on the newest book!

  15. Traci

    Welcome home Shauna and welcome back to blog-land. We’ve missed your posts. Your trip sounds divine (especially strolling in Central Park with Danny) and what I wouldn’t give to dine sumptuously in a restaurant like Gramercy Tavern again. Restaurant dining, as I’m sure you can relate, has become stressful at best since being diagnosed with celiac this year. You said there are restaurants like that everywhere…any suggestions for the South Sound area (Tacoma)? To dine out again without having to think about it or settle for salad would be heaven!

    I did check out Michael’s post and was going to rebuke him for his un-researched opinion regarding GF diets but quite a number of others have done so already with all the science thrown in he didn’t bother with. So, maybe he’ll do a little more research on his own now and start helping instead of hindering.

    Happy fall!

    1. shauna

      Traci, that’s why I didn’t write that post that rattled around in my head, in the end. The conversation is the point. Now, as far as the Tacoma area? Well, you could come to Vashon and let Danny feed you at the Hardware Store!

  16. cari

    What a lovely post and review of your trip! We are busting with travel around here. Berkeley, San Francisco, wine country and Northern CA in a few weeks with a stop for dinner at Alice Waters spot in Berekely, upstairs in the Cafe. NY in December, one of my favorite spot too. I have lots of family there ready to help made sure I eat safely but seriously I just made reservation at Lilli and Loo’s. Can not wait! Kale with raisins, perfect! Get some rest girlfriend.

  17. Morri

    What an amazing post, Shauna. The pictures are bright, with true blue honesty of the beauty of life. Lu is growing into a beautiful person, just like her parents.

    And this recipe! Yum. Though, is lucinato kale different than the typical kale you find in supermarkets? Also, how do you think this salad would be as a warm salad? Those with hypothyroid conditions (such as myself) need to cook specific foods (like kale, cabbage, certain fruits and other veggies) in order to get the nutrients without messing with the thyroid.

  18. js

    So you were able to eat the Babycakes donuts? They use spelt, which has gluten, so I’m surprised.

    1. shauna

      JS, some of the baked goods at Babycakes use spelt. However, those baked goods are made separately from the gluten-free baked goods and kept in separate places. We had the gluten-free doughnuts and they were wonderful.

  19. bookbabie

    I still haven’t gotten into the kale “thang” yet, but keep hearing about how good it is for you. I printed the salad recipe so maybe this will be the start of my own new addiction! Looks like you certainly had an eventful, productive, and tiring summer. Time to cocoon with the family and do some fall cooking:)

  20. Michele

    Hi Shauna — I am in Seattle so thank you for mentioning the Vashon restaurant where I can go and eat Danny’s food! Friends treated me to dinner at Impromtu when he was there years ago before I’d discovered your blog. I had thought that was going to be a one-time treat! I am going to be on that ferry to Vashon next weekend! :-)

    I make a similar ‘massaged’ kale salad I found on the food network site…made with mango and pepitas. Simple dressing of lemon juice and olive oil. I too have a problem with kale. Can’t get enough of the stuff. I have to grow it to keep up with the volumes we eat. Thanks for a delicious new twist to a favorite.

    Michele

    1. shauna

      Michele, please do come! Danny loves to feed people. And he works Saturday and Sunday nights on the weekend, so be sure to let your server know you need the gluten-free menu. Ask for Danny’s fish special! They’re always great.

      1. Michele

        Indeed we will!! The fish sounds delicious. And what a luxury to *know* I can eat whatever is put in front of me. Thank you (and thanks to Danny in advance.) I can’t wait!! Looking forward to your new cookbook — congrats! So lucky to have you in our part of the world. On your recommendation we checked out ChefShop this weekend. Oh my!!! What a fun place…

  21. Linda from Wales, UK

    There is certainly an issue with today’s wheat having been ‘developed’ to provide increased and finer gluten, with the result that people who may have been (just) OK on old-fashioned brown, stone-ground bread/genuine wholemeal, cannot tolerate the exposure that gluten as a developed product and add-in to so many foodstuffs today gives them. Looking back over my own health, I remember periods of eating stone-ground bread so ‘brown’ it was almost black, and dense. I had no problems with that (or so I thought). I never ate cheap white bread. What I did have a problem with was all the foodstuffs where gluten is added for consistency reasons — like cheap mayonnaise. It was years before I worked out that gluten was the culprit.

  22. janeray1940

    I’d be curious to hear Pollan say more on the subject. I’ve got mixed feelings toward Pollan, but I believe his basic message — to paraphrase, “don’t eat processed crap” — is something that all of us, whether GF or not, can benefit from. So I took his comments more as a questioning of the proliferation of highly-processed GF foods on the market, rather than a questioning of the veracity of diagnoses of gluten intolerance and/or celiac. Although I do believe there is some validity to both points.

    Here in Los Angeles, the eating disorder capital of the world, I’ve seen many of the young women I work with suddenly pronounce themselves as gluten-intolerant, make a huge deal of having to buy special products, and then when someone brings trendy cupcakes to the office or there’s a beer-only office happy hour, these women give in to the gluten without any ill effects. As someone who has been GF for going on 20 years, I can’t help but be skeptical myself when I see this, and I’m seeing it more and more.

    1. shauna

      Well that’s just annoying. You know, it’s funny. I hear tell of these people doing it for trendy reasons, but I never hear from them or see them. Probably living on a rural island in Washington state gives me an entirely different experience than living in LA would! Thanks for sharing. (And I’m a big Michael Pollan fan, even though I think he’s a little rigid. That’s part of the reason I was disappointed.)

  23. Tracy Stuckrath

    Thanks for the recap of NYC. I’m headed there is a week and will be sure to check out some of the restaruants you mentioned. Love BabyCakes and always stop there when I’m in town. And, kale! Raw is the way to go. I chop it up and add it to omelets several times a week, but it is my go-to for salads.

  24. Barb GF

    Your hair is adorable! I love the Babyckaes cookbook, lots of great stuff. I am looking forward to your Alaska stories, we have good friends in Clamgulch, and they send us fresh salmon and halibut this time of year. Love Alaska. Glad your back and keep up the well written and humerous blogs…thanks

  25. Mardel

    I’m glad you are back and I can’t wait to try that salad. Even though I don’t write about food, I have to thank you because a post of yours a while back got me back to my own blog.

  26. Suz

    I have been enjoying making wraps from collard greens. I use them like glass wrappers for all kinds of savory fillings form Greek to Chinese.

    I just cut out most of the stem, blanch them for about 10 seconds, and shock them. I Lay them out with the stem cut overlapping and put some filling in. I roll from the split side to the uncut side, making a tidy package. I have found that this is a great alternative to grapes leaves for dolmas as well as Vietnamese and Thai flavors. The greens seem slightly sweet after a day in the fridge, and it’s really delightful.

    Hope you are all taking one big breath together, one that brings in Fall to your spirits and a little nutmeg into your hearts.

  27. Suz

    Also, have you thought about embedding a Google Map with these? You can save all the locations onto one map and then embed that. ;)

  28. Andrea

    Oh my, woman! I got tired just reading your post! You and Danny amaze and inspire me (and I’m sure so many others as well). You two really have done and continue to do impressive work AND with the greatest intentions. That’s why I love you so much! I, for one, am not surprised in the least that you were publicly lauded at the chef’s conference. Now you take care and get some rest so that you can keep doing good work!

  29. Linda

    Wow-enjoyed reading this and looking at your pictures! You are blessed-wonderful experiences and wonderful people to enjoy them with. And I really feel the urge to get to NYC after reading this.…

  30. Else

    I just visited New York for the first time and don’t think I’ve ever eaten so well while travelling. Bar Breton, S’Mac, Blooms, Risotteria, Nizza, Bluesmoke, Tu-Lu’s Bakery, Candle Cafe. All so delicious. None made me sick. Some days we ate lunch or dinner twice just to fit in another gluten free restaurant!

  31. autumn

    I was so apprehensive about raw kale salads for a long time, but fell in love with them this summer. I love really like your addition of golden raisins. I add preserved lemons to ours usually and that extra salty bite of citrus is really great with the kale.

    1. shauna

      I know! I’m doing a post on the shoot later this week, and I have many shots of you in the background, looking dubious.

  32. Jamie M.

    Welcome home! Thanks for sharing your adventures. You’ve done it again…towards the end of the post I choked up while reading your words. Its amazing to me how many times you walk the same path alone, but when you’re with someone you love it makes the whole world seem more colorful. It also helps me believe there is a love story for us all, with gluten free food of course! :) It’s amazing that so many “famous” chefs were interested in knowing how to prepare foods for all people, even gluten intolerant. Good job for taking the high road with Michael Pollan. We just can’t win them all, but gluten free awareness is growing and spreading every day.

  33. Kathy Gori

    What a marvelous jungle jim of a post. I’ve been crawling all over it, leaping from link to link learning so much. I loved reading about your rambles through an autumnal New York and all that great food. I cook my kale the same way, my family is from northern Italy and that’s the way we always had it..the only difference is we add a dash of nutmeg. Thanks so much for writing this. I have friends that I cook for who are gluten free and it really makes a difference for them no matter what Michael Pollan says.

  34. Allison

    It is super wonderful to have you back!! I check my yahoo home page to see if you have posted anything new almost everyday…let me tell you today was a treat, since I didn’t log on at all yesterday.
    I was just talking to my fiance about Michael Pollan and how I had been wanting to read his book the “Omnivores Dilemma.” So I was upset to see that he had made a post that infuriated you. I did read his post and feel that out of ignorance he can’t write much on the subject due to his lack of knowledge. This is why you are here! To keep encouraging and educating those of us who are still taking baby steps, whose stomachs are hungry and whose minds are anxiously awaiting the knowledge of your culinary discoveries.
    Keep shining :)

  35. Nichole

    I wonder if Pollan thinks that the market is just trying to capitalize on the gluten-free market? I wish he would have expounded more– I really like his take on things most of the time. Anyway I really like your blog! It is so very informative and helpful. I am not gf but for the last 2 months I’ve been going through some digestive issues-indigestion, ibs type of stuff as well. During your journey to get well did you have to have a CT scan done? What other tests may help in detecting gluten problems?
    Thank you for any input you may have,
    Nichole

    1. shauna

      Nichole, normally a CT scan is not used to detect celiac, at least not that I have heard. The gold standard is a biopsy through endoscopy.

      1. Nichole

        Thanks Shauna, yeah I’ve been researching (googling :) the CT scan is done I suppose to rule out other things. My internist has referred me to a GI doc.
        thanks for the info.

  36. molly

    ah, shauna, what a treat this was to read!

    we just returned from a whirlwind weekend to new york ourselves, our first trip away, alone, together, in 7 years (!). we’d both been to new york separately, but never together. it is such a treat, isn’t it, to walk those same streets with someone you love, to see them, again, with new eyes, shared vision? sounds as though your days and hours were filled with all the magic and deliciousness you both (all!) so deserve. hooray for you three.

    welcome home, and congrats on finishing the shoot. and yes, welcome autumn, with arms open wide.

    xo,
    molly

  37. Someone You Know

    I’m leaving this anonymously because a) you know me and b) I don’t wanna be rude because I am married but I just wanna say your husband IS HOT. I’ve always thought he was cute and that photo of him in the park is S-E-X-Y. Ok, thank you for letting me get that off my chest after all these years. Love you both!

  38. Charlotte

    aaah! I instantly recognised the photo of the display case in Babycakes! Myself, my boyfriend (both from the UK) and one of his friends (who now lives in Boston) paid them a visit this time last year and I fell in love. It was the first time I’d had an Oat & Raisin cookie in about 3 years and I remember how happy I was after the first bite. So lovely to share the love of New York; London just doesn’t compare for Gluten Free living!

  39. Kathleen Bandaruk

    Wow-glad I found you and thanks for sharing the great kale recipe! Just when I was running out of ideas for such a cool veggie…looking forward to following you regularly!

  40. LKG

    I love your blog!!! I have a technical question/comment. When I try to Pinterest the recipe it is not an option. I googled the problem and it seems that the recipe would have to be an image in order to be able to place it on a Pinterest board. Is there a plan to make the recipes pinnable on a Pinterest board? I have a recipe board where I like to pin recipes that I want to make and I would love to be able to add some of your amazing stuff on my board. Thank you for taking the time to share your gluten-free knowledge and recipes with the rest of us.

    1. shauna

      Oh goodness, I don’t have the first idea about this. Is it possible to pin the photo of the recipe and the url back? Other than that, I have no idea!

  41. Rachael

    I’m late to this, but Shauna, did you miss TuLu’s!?? It’s in the East Village and it’s an entirely GF bakery. It’s my first stop in Manhattan. They do paninis as well as sweets.

    1. shauna

      We went to Tu-Lu’s our last trip to NY and I LOVE it. But after doughnuts at Babycakes, we veered toward the next stop. Too much sugar!

  42. cariqunyil

    I made this recipe with the following substitutions: pumpkin seed oil for olive oil, shrimp paste for fish sauce (I think Marmite or Vegemite would work to cover both fish sauce AND pecorino for vegetarians), and unripe diced green mango instead of raisins. It was really delicious, thanks for the inspiration.