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Barbara Kafka

Barbara Kafka
Did you know?

Barbara’s newest book, The Intolerant Gourmet: Glorious Food Without Gluten & Lactose, addresses the health and dietary concerns of many Americans.

Barbara Kafka
Barbara's Featured Recipe
Individual White Cheddar Corn-Chili Soufflés

Click here for recipe

 

Barbara Kafka is an award-winning cookbook author, food journalist, consultant – and now blogger. 

 

Barbara's most recent book is The Intolerant Gourmet: Glorious Food Without Gluten & Lactose. Her many other books include Soup A Way Of Life, which was on the Los Angeles Times bestseller list. Roasting: A Simple Art, won the Julia Child Cookbook Award and was a Book-of-the-Month-Club main selection, and Party Food.  A recent book, Vegetable Love, was a Book-of-the-Month Club main selection and won 2006 IACP award for Best Single Subject Cookbook. 

 

Other books by Barbara include the New York Times best seller, Microwave Gourmet and Microwave Gourmet Healthstyle Cookbook. Both were Book-of-the-Month-Club main selections and both were winners of The Tastemaker Award (IACP).

 

Barbara has written on a regular basis for The New York Times. She also wrote a monthly column, “The Opinionated Palate" for Gourmet and others for Family Circle and Vogue.

 

She has made appearances on Today, Good Morning America, Rachel Ray and Martha Stewart, and also the Food Channel, for which she did a regular stint.

 

In the past, Barbara was active as a consultant to restaurants, industry and as a product designer. For many years she taught with James Beard, and also traveled the the country to teach on her own.

 

The winner of many awards, including the James Beard Foundation lifetime achievement award, Barbara has served on the boards of culinary organizations and educational boards. Current projects include writing and developing recipes for several magazines and websites, such as sololady.com, cookthink.com, and videojug.com.

 

Barbara lives in New York and Vermont. Her blog is bkafka.com

 

Latest Recipes

Black Bean Feijoada Over Spicy Rice

Feijoada is a Brazilian dish that is usually rich with every part of the pig, including the ears. This is a vegan versionstill very good.

(1 Votes)

Basic Chicken Stock

As I roast chicken frequently, I break up the leftover carcass and add it, along with any gizzards, hearts and bones from the plate, to ...

(1 Votes)

Individual White Cheddar Corn-Chili Soufflés

A nice recipe for a party.

(1 Votes)

Chicken Peanut Butter Stew

This is a variation on an African stew. For more authenticity, use yams instead of sweet potatoes.

(1 Votes)

Peanut Brittle

The recipe for this treat, which works well in a microwave oven, first appeared in my book Microwave Gourmet. The microwave is a miracle ...

(1 Votes)

Crostini

These are thin, flat croutons that the British used to call “sippets” and cut into fanciful shapes—hearts and diamonds. When made with ol...

(1 Votes)

Fresh Tomatillo Salsa

In northern climes, tomatillos—the green tomato-shape fruits with the brown papery husks—are easier to find than they used to be. They a...

(1 Votes)

Shirred Eggs with Herbs, Tomatoes and Cream

When trying to think of a last-minute first course, I don’t ignore the loyal eggs waiting in the refrigerator. These shirred (baked with...

(1 Votes)

Oven-Braised Parsnips

I don’t remember what brought this somewhat nutty combination to my mind, but it works splendidly.

(1 Votes)

Gratin of Radicchio

With a larger baking dish, this can be doubled for a larger party. It is definitely party food, say with roast veal.

(1 Votes)

Cardoons with Parsley, Anchovies and Olive Sauce

This is a dish with very rich flavors. Serve with a simple, light fish—no sauce.

(1 Votes)

Gala Meat Loaf with Spinach

This meat loaf is gala because it tastes so good and looks attractive, with the green spinach splashes throughout. It is a quick microwav...

(1 Votes)

Dried Bread Crumbs

Most of us have leftover bread. It shouldn’t be wasted. I routinely make dried bread crumbs and keep them in a tightly covered jar to use...

(1 Votes)

Creamy Brussels Sprouts and Pearl Onions

Small to medium Brussels sprouts work best in this dish; they cook in the same amount of time as the onions. If only larger Brussels spro...

(1 Votes)

Vegetable Broth

For a smoother, more unctuous mouth feel, agar-agar or tapioca powder may be added to the finished broth. Leek Broth is another vegetaria...

(1 Votes)

Orzo, Edamame and Shrimp Sauté

Edamame with Italian-style Greek pasta (usually called riso in Italy), shrimp and Asian seasonings make for a lovely dish. It can be mad...

(1 Votes)

Braised Leeks with Lemon

I make these each year for Thanksgiving, using some jealously guarded turkey stock made the year before. (A recipe for turkey stock is in...

(1 Votes)

Leek Broth

Leek greens need not be discarded; they make an excellent broth.

(1 Votes)

Fiddlehead and Chanterelle Risotto

This is a risotto full of the freshness of spring. It is liable to be expensive unless there is a good forager around. The colors are gr...

(1 Votes)

Velvet Smoked Trout

This can be stuffed into any cooked vegetable, served with crudités, spread on  crostini or tucked into fully baked miniature tart shells.

(1 Votes)

Waffles

These are so good that my husband ate the entire batch covered in maple syrup while I was out of the kitchen fixing my computer. They are...

(1 Votes)

English Muffins

These really do look and taste like their gluten- and dairy-laden counterparts. Just don’t expect quite as many nooks and crannies. It is...

(1 Votes)

White Bread

This recipe would not be possible without the late Bette Hagman and her book The Gluten-Free Gourmet Bakes Bread. She was innovative and...

(1 Votes)

Pancakes

Gone are the days when pancakes needed wheat flour, buttermilk, and butter to be delicious. Working from our waffle recipe, these pancake...

(1 Votes)

Buckwheat Tabbouleh

I love tabbouleh. It is always made with cracked wheat, but I wanted to rescue it for our special diet. This is our own gluten-free versi...

(1 Votes)

Quinoa-Crusted Chicken

Almost all of us have eaten chicken lightly coated with flour (and some seasonings) before sautéing. The flour keeps the chicken moist an...

(1 Votes)

Basic Roast Chicken

One of my versions of this recipe is the most popular thing that I have ever written. I make one almost every week, and the carcass and i...

(1 Votes)

Basic Fish Fillet

Nothing is simpler and quicker for dinner than individual fish fillets. The trick is to get them crisp without batter or a flour coating....

(1 Votes)

Chicken Stock

Chicken stock is not difficult to make from scratch. I usually start it after I roast a chicken, using the carcass, innards, and any bone...

(1 Votes)

Pork-Pistachio Pâté

This is very French in flavor but designed for the busy American. There is no need to bother with timers, water baths, and long cooking t...

(1 Votes)

Summer Millet Risotto

Millet is one of our oldest and smallest grains. While this risotto can be made with rice, it has the advantages of offering better nutri...

(1 Votes)

Fake Chicken Stock

This is not a “real” stock because it’s not made with bones from scratch. The added gelatin makes up for more bones. It’s quicker than th...

(1 Votes)

Chard and Lentil Soup

Most lentil soups are a dull brown. This one from Soup: A Way of Life is enlivened in both color and flavor by the additions.

(1 Votes)

Simple Spring Vegetables With Pasta

This vegetarian dish can be served as a main course or as a pasta course. The vegetables can be served without pasta as an attractive-loo...

(1 Votes)

Spring Fish Soup

It could just as easily be called a “stew.” It is an extremely pretty, nonfattening main course that can easily be multiplied. Serve with...

(1 Votes)

Yum Yum Nut Sweets

I’m surprised and delighted by the number of sweets and desserts that I have been able to come up with sans flour and dairy. With this on...

(1 Votes)

Chickpea, Red Pepper, Basil, and Lemon Salad

There cannot be a salad that is more nutritious. I have served it as a first course and as a main on a summer’s day. It is colorful with ...

(1 Votes)

Basic Vinaigrette

Use this vinaigrette to dress a salad, coat vegetables, or as a marinade.

(1 Votes)

Roasted Salmon with Dill Sauce

When roasting salmon, as with other fish, allow 10 minutes per inch of thickness. Look for a green vegetable and, if desired, a cooked st...

(1 Votes)

Pomegranate Shrimp Sauté with Friseé

Pomegranate juice is now readily available in groceries. But it is almost just as easy to buy some large dark red heavy pomegranates and ...

(1 Votes)

Roast Chicken With Roasted Lemons And Wilted Watercress

Roasted lemons may sound odd, but they are very good-edible with a lovely flavor.

(1 Votes)

The Lady in Red

This is evidently based on coq au vin. However, cocks that require long cooking are hard to come by these days, as are hens. Instead this...

(1 Votes)

Not Your Mother’s Couscous

Well, of course not, as couscous is a pasta made from wheat. I have adapted my recipe to use quinoa instead, and I think it works very we...

(1 Votes)

“Preserved” Lemons

This is cheating; but I think that it is a triumph. It permits me to make Moroccan, dishes without having had the forethought to make rea...

(1 Votes)

Roast Quail With Fennel

I must confess that when I was in Syria I ordered and ate roast sparrows. They were delicious. At home, I do a similar thing with the equ...

(1 Votes)

Gala Crown Roast Of Pork

The ingredients alone make this a gala dish, but it is not all money and show. It is delicious. It goes very well with steamed broccoli.

(1 Votes)

Roasted Cherry Tomatoes With Orange And Cardamom

An unusual set of seasonings, but the tomatoes seem to enjoy them. I do too.

(1 Votes)

Winter Short-Rib Stew

Short ribs, normally served solo, can be converted into a fine stew too, with or without the bones. The secret to stews lies in the thick...

(1 Votes)

Chestnut Doughnut Holes

These are a delightful alternative to the gluten- and dairy-laden doughnut hole.

(1 Votes)

Miso Soup with Tofu and Broccoli Di Rape

This is a Japanese vegetarian soup, elegant and surprisingly robust.

(1 Votes)

Konbu Dashi

The japanese have a great tradition of vegetarian food. Dashi, the light Japanese stock, normally contains both kelp, dried konbu, availa...

(1 Votes)

Onion Soup

When my daughter was a child, she loved a bubbling bowl of cheese-crusted onion soup better than almost anything. For her, I made it with...

(1 Votes)

Beef Stock

No other chapter in this book except From Stock to Soup starts with stock, although stock is relevant to many of them. However, while com...

(1 Votes)

Basic Chicken Stock

One of the sad realities of contemporary life is the almost total unavailability of fowls, aged birds of substantial size that are tough ...

(1 Votes)

Garlic Soup with Tomato

The garlic is added in two lots here to get two different flavors. The first amount is sauteed with other vegetables at the beginning of ...

(1 Votes)

Tomato and Bread Soup

This is the sopa secca, or dry soup, version of the Garlic Soup with Tomatoes. It is usually served at little more than room temperature....

(1 Votes)

Oxtail Soup with Fava Beans

Oxtail stock is just another form of beef stock and is fabulous served as a consommé. This is another dividend soup, using the meat left ...

(1 Votes)

Oxtail Stock

Oxtail stock and oxtail soups are some of the great delights of the table, with an intense flavor all their own. This stock will produce ...

(1 Votes)

Stock from a Whole Chicken

Sometimes poached chicken is desired, either for soup or for salad or another dish. The chicken can be cooked whole or in pieces. The ski...

(1 Votes)

Corn Chowder

This makes a beautiful bowl—red, green, yellow, and white—of late summer’s best.

(1 Votes)

Cazuela De Elsa

Elsa Tobar has worked with me for ten years. She came from Chile, and this is her recipe. It closely resembles the Ecuadorian sancocho. I...

(1 Votes)

Tortilla Soup

I first had a version of this soup at the home of Shirley and Alf Collins in Seattle. We had a wonderful time sitting around their kitche...

(1 Votes)

Roasted Turkey Stock

Turkey soup is the best part of the turkey, a luscious home for good egg noodles, cooked rice, or, if you are sadly alone, a poached egg....

(1 Votes)

Chard and Lentil Soup

Swiss chard is mostly available in the fall—that is its peak time—but in some areas, it can be found all year. There are two kinds, white...

(1 Votes)
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