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HEADSHOT. Barbara Kafka. Credit Andrew French

Barbara Kafka, a recipient of the James Beard Foundation Lifetime Achievement Award, defines how Americans cook. When her childhood gluten and lactose intolerances resurfaced after she’d been in the food industry for several decades, The New York Times best-selling cookbook author resolved to create recipes for real food that wouldn’t leave her feeling deprived. Kafka has also won the IACP Tastemaker Award, the IACP Award for Best Single Subject Cookbook, and the IACP Julia Child Cookbook Award. A former restaurant consultant, culinary instructor, and product designer, she has written for The New York Times, Gourmet, Family Circle, Saveur and Vogue. She lives in New York City. 

Click here to learn more about Barbara Kafka! 




Renowned food authority Barbara Kafka shares her secrets to eating well -- without gluten and lactose!

The Intolerant Gourmet: Glorious Food Without Gluten and Lactose by Barbara Kafka, features more than 250 delicious original recipes for every meal and every occasion. 

These gluten-free and lactose-free recipes include soul-satisfying staples such as Garlic Mashed Potatoes and grand showpieces like Gala Crown Roast of Pork.

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“Barbara Kafka distills a lifetime of cooking in The Intolerant Gourmet. . . .

A sophisticated general cookbook.”

—New York Times Book Review 

The Lady in Red Recipe

Serves 4 to 6 amply

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 is adapted for a regular chicken. I think that you will find it rich enough to satisfy. Leftover wine or a half bottle should do nicely. Serve with gluten-free noodles, Garlic Mashed Potatoes or Acorn Squash Puree.


1 pound smoky bacon in one piece, cut in half lengthwise and then across into ¼-inch strips

1 (5-pound) chicken, skinned, cut into parts, with breast cut across into 2 pieces (with optional addition of an extra breast cut in two or a leg and thigh, separated)

1¼ pounds white mushrooms, stems removed and sliced across, caps cut into quarters or sixths, depending on size

1 pound cippoline or other small onions

1 (6-ounce) can tomato paste

½ bottle red wine

1 bay leaf

2 cloves garlic, smashed and peeled

½ cup minced parsley

1 teaspoon dried thyme

Kosher salt

Freshly ground black pepper


Put the bacon pieces in a pan just large enough to hold the chicken. Sauté the bacon until well browned and the fat has oozed out. Move the bacon to a small bowl, leaving the fat in the pan. Put the chicken pieces in the pan and sauté over medium heat, turning the pieces over from time to time, until lightly browned on all sides. Move to a bowl. Add the mushrooms to the pan and cook, stirring, until browned.  Add the onions to the pan and cook until lightly browned. Move to the mushroom bowl.

Stir the tomato paste and wine into the pan. The sauce can be made ahead up to this point.

About 30 minutes before serving, add the chicken and bay leaf to the pan. Bring to a boil. Lower the heat and simmer for 30 minutes. Stick a knife into the thick part of the chicken to make sure it is done; the juices should run clear. Add the onions, mushrooms, and garlic. Cook until the vegetables are warm. Stir in the parsley and thyme and season with salt and pepper to taste, Stir in the bacon.


Credit: Excerpted from The Intolerant Gourmet: Glorious Food without Gluten & Lactose by Barbara Kafka (Artisan Books). Copyright © 2011. Photographs by Johnny Miller.

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