Photo: Thinkstock

When I was falling in love with my now-wife, a decade ago, it helped that I had a raging sweet tooth and she made a killer cake. An athletic science nerd, Rebekah turned into an artist around dough—coaxing spongy almond loaves from her tiny dorm oven, always volunteering to bring triple-layer cakes to potluck dinners. “You could start with cheddar cheese and sawdust and still bake something insanely delicious,” a friend once remarked.

So when Rebekah was diagnosed with celiac disease—an autoimmune condition that requires you to scrupulously avoid eating gluten—it was a deep blow. Bread and pasta were immediately off the table, but so was birthday cake at office gatherings and the cookies-and-cream ice cream at a neighbor’s dinner party. When it came time to pick our wedding cake, our options narrowed to a precious few (though we found a place that knocked it out of the park). And when our foodie friends came in to town last year, obsessed with trying out the cookies and pies at a hot new bakery, the only thing Rebekah could buy was a tiny tub of artisanal butter and then watch while everyone moaned over the buttery pastries.

Sure, gluten-free baking recipes exist, but most of the fava-bean flour and xantham-gum experiments we tried were arduous, and the results disappointing (“Is this cupcake supposed to look gray?”). And how do you figure out how to swap wheat flour for tapioca and rice flours in Grandma’s rosemary loaf?

Photo: Dan Saelinger

Last year, when Courtney Nichols launched SmartyPants vitamins—cherry- and citrus-flavored gumdrops—she was bombarded with e-mails from envious parents asking, "Can I take these, too?" So she and her cofounders created SmartyPants for grown-ups (with the same shape and taste, of course). Like the originals, Nichols says, they're the only all-in-one multivitamin gummies that contain 100 percent of the recommended amount of vitamin D as well as omega-3s (from eco-friendly, toxic-free fish oil). Plus, their candylike kick comes from organic sugarcane—not high-fructose corn syrup. But the best thing about them? For every bottle sold, the company donates a month's worth of vitamins to children in need.

($19 and free shipping with code OPRAH; smartypantsvitamins.com)

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On the average evening, my joy of cooking has turned into a duty of cooking. It's not that I don't love cooking—and all the eating that goes along with it. But in the relentless parade of roasted chickens and broiled fish and meat loafs (all family dinner standards) I just can't approach the activity with the same zest. I need some inspiration. I need some old fashioned, spaghetti-sauce splattered fun, something that goes beyond throwing the boiled pasta on the ceiling to see if it's done.

Imagine my surprise when I found out on Time.com that brilliant famous chefs need this too. Luminaries like Mario Batali, Tom Colicchio and David Chang  paired up with the band One Ring Zero, which turned their recipes—word for word—into  songs. The chefs picked their own musical styles, from classic rock (Michael Symon) to Mexican banda (Aaron Sanchez) to rap (Chris Cosentino), creating a hilarious ode to all things musical and culinary. A CD of the songs comes packaged in a book by Black Balloon called The Recipe Project, edited by Oprah.com's own Leigh Newman, which includes all the recipes (you can actually cook the dishes), plus interviews with the chefs (David Chang dishes on childhood violin lessons), original playlists by chefs, and essays on food and music by every kind and stripe of writer. But perhaps John Besh, the New Orleans chef, put it best in the video by Time.com  as he sang along to his own recipe for shrimp remoulade, "Why didn't I think of this?"

Photo: Diane Cu and Todd Porter

Every year at the end of September, I wait anxiously for cranberries to arrive at the market. I buy two bags every time I go and freeze them (my freezer's filled with them and ice cream). I hoard them because fresh cranberries are seasonal, and I like to use them all year long. If you buy cranberries in a plastic bag they can go directly into the freezer and will last up to nine months. You can use them in recipes without thawing them first; plus, it's easier to chop or grind them while frozen. Added bonus: Cranberries are a rich source of vitamin C. You'll always find cranberry sauce in my refrigerator, especially during the holiday season. It's a great side dish for most everything--particularly turkey. The bright red color of the cranberries brightens up the holiday table and makes everything look so festive. Just a little fun fact: Americans consume over 400 million pounds of cranberries each year. About 80 million pounds are gobbled up during Thanksgiving week alone! I've been sharing some of my favorite holiday recipes over the past few weeks for you to try before Thanksgiving. You can follow me on Twitter @cristinacooks for updates, but just in case you missed any recipes, I have already posted Creamy Mashed Potatoes with Scallions, Creamed Spinach, Pumpkin Cheesecake with Caramel Sauce and Blackberry Cobbler. This week, I'm including three different kinds of cranberry sauce to try: Cranberries in Orange Mint Sauce with Jalapenos (my personal favorite; I really love the bit of heat and crunch you get from them); a Kid-Friendly Cranberry Sauce; and Spiced Cranberries that work as a side or over ice cream for dessert.

Photo: Thinkstock

This may be the most food-centric month of the year, but we're making a plan to enjoy our meals for all 30 days. Here's what's on our menu...

Chestnuts
These tree nuts, which are in season now, aren't terribly popular with Americans (our per capita consumption is less than an ounce per year, compared with a pound per person per year in Europe, and 2 pounds per person in Asia). There are many reasons to try them though: They're sweet, have very little fat and are cholesterol- and gluten-free. Roast them or try them in this filling soup. If you can't find dry-packed roasted chestnuts at your local market, try Kalustyans.com.

Brussels Sprouts
These mini-cabbages are another seasonal food that fall on the low end of the popularity scale. If you think you don't like them, this article explains why--and gives ways to tame their astringency and bring out there inherent (really!) sweetness.

A Meal with Your Eyes Closed
Dans le Noir, a "dining experience" with locations around the world, comes to the U.S. this month, with a new restaurant in New York. Diners eat in complete darkness, guided and served by either a visually impaired or blind staff. Just how different does food taste when you can only rely on your senses of taste, touch and smell? Try it yourself this month, by eating dinner with a blindfold on. To get the full experience, have someone else prepare the meal for you, so you're totally in the dark (pardon the pun) as to what's on your plate.

Photo: Michael Lovitt

Crystal Cook (right) and Sandy Pollock (left) started dressing in '50s-era ensembles--full skirts, pearls and heels--long before the throwback style made a resurgence. The Joan Harris look made total sense for the two friends, who live in Austin, since they run a home delivery casserole business and wouldn't dare come to your door bearing a pot pie without wearing hose. The Casserole Queens, as they're called, serve dishes that are as retro as their outfits--meatball pie, corn dog casserole, tuna noodle casserole--which is one reason to love them. And if you don't live near Austin, there are many more reasons to make your own casseroles: They're easy; generally don't cost much; and can be made months ahead of time and frozen--then heated and served when you're ready. Cook and Pollock's new book, Recipes from The Casserole Queens Cookbook: Put Some Lovin’ in Your Oven with 100 Easy One-Dish Recipes, has recipes for the aforementioned dishes, plus advice on everything from the perfect casserole dish to how to a frozen one in time for company. For 21 more one-pot wonders--including five from the Queens--check out our slideshow of Casseroles for Every Taste.

Men! What are they thinking? We can't always answer that, but we'll be posting our favorite glimpses into their world in this space every Thursday.



* For toy-lovers: The mother of all Hot Wheels tracks. (Devour)

* NPR investigates how we become sports fans, and even if you're consistently getting your heart broken by the team your father saddled you with as a child, take comfort in the fact that "sharing a team with your dad is a point of connection for both sons and daughters." (Krulwich Wonders)

* If sports never caught on with you, but you still want your dad—or uncle or brother or husband—to open up, here are nine easy ways to connect with the men in your life. (Oprah.com)

* "Picture the coolest brasserie in your hometown, that’s what this is. It’s the hottest-looking restaurant in this town. We have to get rid of a few stigmas attached to the word volunteering and making a difference."—Jon Bon Jovi on the pay-what-you-can restaurant his foundation has opened in Red Bank, New Jersey. (Grub Street; Jon Bon Jovi Soul Foundation)

Photo: Diane Cu and Todd Porter

As promised, I am sharing two recipes a week over the next three weeks for you to try and see if you would like to serve them for Thanksgiving this year. As always I try them out first to make sure that everyone will be pleased. Last week I included the recipes for Scallion Mashed Potatoes and Creamed Spinach. Both dishes are a family favorite and I always include them no matter what. Besides how can you not serve mashed potatoes with your turkey? This week I'm going to skip right to the dessert and give you recipes for an outstanding Pumpkin Cheesecake and Blackberry Cobbler. The cheesecake is a definite crowd-pleaser. It has a creamy, smooth consistency with just the right amount of pumpkin flavor that is surprisingly light. The crust adds just the right amount of crunch thanks to the gingersnap cookies and the warm flavors of ground ginger and cinnamon that adds the perfect touch to what will become a family favorite. And give the cobbler a try. It has an intense blackberry flavor that's juicy and not too sweet. Having something that is too sugary after such a big meal is just too heavy. Serve the cobbler warm with vanilla ice cream or vanilla frozen yogurt. I love the sensation when I take my first bite of the warm cobber with the cold melting ice cream. It's just so good! If you have any left over store in the refrigerator over night. It tastes great right out of the refrigerator cold. I hope you enjoy these recipes (for more, follow me on Twitter @cristinacooks)!

Photo: Thinkstock

It's nutritious, it's filling, it's the easiest lunch known to man: Peanut butter, we salute you (and your nut butter brethren, almond, cashew and hazelnut). Here are some new flavors and combinations we've found that take the lunchbox standard in an entirely new direction. Stock up now, before escalating peanut prices drive the cost of these butters through the roof.

The Fall Peanut Butter
You could easily mistake the menu from Chef Stella's in Summerville, S.C., for an ice cream parlor. It makes peanut butters flavored with fruits like blackberry, black currant, kiwi and strawberry; as well as spreads that draw inspiration from frozen dessert classics such as praline, coconut and coffee (actually, Chef Stella uses espresso in its peanut butter for an even bigger punch). But it's the subtly-flavored Pumpkin Spice Peanut Butter we're loving right now, perfect on top of pancakes or waffles.

The Sweet Tooth's Peanut Butter
There are a number of white chocolate peanut butters on the market, but we've fallen hardest for Nutty's Old Fashioned White Chocolate Chip Peanut Butter. (And we're apparently not alone: The company makes more than 12 flavors, from date walnut to mint chocolate chip, but white chocolate is its bestseller.) Nutty's, located outside Dallas, melts white chocolate into freshly milled peanut butter while it's still warm, lets it cool, then adds more white chocolate chips. The result is sweet, smooth and delicious.

The Maximalist Peanut Butter
Saratoga Peanut Butter Company's Adirondack Jack is like trail mix in a jar. A 50/50 blend of almonds and peanuts gets amped up with sweetened cranberries, sunflower seeds, honey, flax seeds and cinnamon. Surprisingly, though, it isn't overly cloying. And if you're going to eat any peanut butter straight out of the jar, this is it. No pretzels, bread or crackers necessary.

Photo: Thinkstock

You've gone apple picking, made pie and applesauce, and now you're stuck with a mountain of peels. Here's what to do with them (besides toss them in the compost pile), in order of least to most complicated.

Simmer it for scent.
Skip the honey and lemon juice, and make your own autumn air freshener: Put them in a pot of water, add some cinnamon and simmer on the stove (refill the water if it evaporates).

Brew apple tea.
Follow this simple recipe, which consists of peels, cinnamon, honey and lemon juice.

Jar some apple jelly.
This will take a few hours, but the sweet and tart jelly makes a lovely fall hostess gift. You'll need the peels and cores from 15 to 20 medium-sized, tart apples; a box of dry pectin; and lots of sugar. Here's a recipe.

Make apple dirt.
Peter George, executive chef of 360 the Restaurant in Toronto, uses this sweet mixture as a rub for chicken, turkey or fish such as salmon, pike or halibut. You can also sprinkle it in Thanksgiving stuffing, or add it to stuffed pork loin. Here's how: place about a cup and a half of peels on a baking sheet and cook in a 250-degree oven for an hour or two, until golden brown and crispy. Grind them to a powder with a mortar and pestle, mix them with 4 teaspoons of cinnamon and a quarter cup of sugar, then grind again.

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