Not everyone loves hearing a good medical story, no matter how captivating. That’s why I put it here, so you can ignore it if you’re not interested. But let me tell you something: the symptoms of my gluten intolerance were a little unusual. Had I not discovered the source of the problem when I did, I fear what would have happened next.

I went 34 years without reacting to gluten, but my second pregnancy stirred up trouble. The pregnancy itself, fraught with illness, included multiple hospitalizations and an inability to eat any food at all for about six months. A few days before my daughter’s birth I started having pelvic pain, presumably in preparation for the upcoming delivery. But several months later, the pain persisted. The pain felt dull, sometimes tingling, and with a downward pressure reminiscent of the feeling you get as the baby’s head is crowning. (That reference is for you, ladies.) It felt like this every day, all the time, for about three years.

My search for answers led me to countless physicians, each of whom genuinely tried to figure out what was wrong with me. When they came up empty handed, the go-to resolution always involved throwing drugs at the problem, despite its unknown cause. (This doesn’t work. Depending on the drug you may also get bonus symptoms of weight gain, weight loss, insomnia, restlessness, headaches, dizziness, nausea…) Eventually the pelvic pain grew to include bladder issues, such as pain and numbness. There were times when I literally ...

My interest in cooking began in college, with a single contraband burner smuggled into my dorm room. Unable to bear the institutional swill, I fiddled around, cooking simple food, and in the end discovered something far more satisfying than just a meal. The smells of sizzling eggs and stir-fries emanating from my illicit kitchen lured people to my room. Word spread, as did enthusiasm, and I was hooked. Food comforts. Food brings people together, and I wanted to create and nurture that kind of community.

Instead, after college I moved to Chicago to put my finance degree to work (I did more in college than just feed my roommates), but I quickly grew restless and pined for the days of friends pounding on my door in search of dinner. In 1994 I left my fledgling Wall Street career to earn a certificate of professional cookery from the Culinary School at Kendall College. A short time later I moved with my husband to New York City and, in an amazing instance of fortune, secured an internship at Food & Wine. There I worked my way from intern to associate editor of cookbooks, learning invaluable skills in recipe development and food tasting along the way. While at Food & Wine, I developed the recipes (along with my friend Susan) for a series of eight cookbooks called Quick From Scratch. (They’re good, check them out.)

On the verge of taking the plunge into motherhood, I decided to broaden my experience and took advantage of many ...

Remember when you could just eat a meal without worrying about all the “rules”? I avoid getting caught up on food rules; but in the interest of full disclosure I’d love to share some personal thoughts on cooking and eating:

I only eat food that tastes good. That’s been my rule for a long time, and I refuse to change it now that I’m gluten free.

The American diet is full of gluten, especially from wheat. Most people consume it routinely throughout the day—a morning bagel, sandwich for lunch, and a spaghetti dinner with garlic bread. I enjoy exploring ingredients that are less common in the American diet (quinoa, buckwheat, tapioca) and discovering interesting ways to use them. Tapping into the cuisines of other cultures—specifically those less reliant on wheat—also gives me great inspiration and recipe ideas.

The most delicious and satisfying gluten-free recipes are those that are naturally gluten free, not the ones that are contrived copies of forbidden foods. I know it’s hard to give up hot dog buns, but you may never find a perfect replica. A high-quality grilled sausage on a bed of sauerkraut tastes great on its own.

My favorite foods have always been minimally processed, if at all. I like knowing what’s on my plate and what’s going into my body.

Did you ever notice on Top Chef (my guilty pleasure) how the cooks don’t like to bake? Yeah, that’s me; I’m a cook. I dabble in quick breads and cookies, but in general baking is not my cup ...