I’m Jacqueline. I write about chefs, and I bake with alternative ingredients. I do lots of other stuff, too, obviously, but those are the activities applicable to this site.
Since the age of 12 I’ve lived with Lyme Disease, and it has shaped my relationship with food since the day I saw my first nutritionist, who guided my body into gently healing itself. I use food as medicine, yoga and meditation as magic, and honest self-reflection to keep my life in balance and my illness at bay. I am aware of what I put into my body but do not “diet”, as food is my friend. Life’s all about the balance, folks.
I love food.
I don’t see my health issues as banners to be waved around.
I respect chefs. I speak politely with servers.
I was on staff at the gluten-free Easy Eats magazine, where I built recipes, planned articles and curated and edited all blog content. For several years now I’ve interviewed some insanely inspiring chefs for various columns with the incredible food and lifestyle photographer Brent Herrig, with whom I’m also working on an upcoming book, Plates and Portraits. For a bit I was a private “chef”, and now am content to build recipes at home dinner parties instead. I pull a lot of that together on WordsFoodArt.com. I’m often tired and sometimes in pain, but always thankful.
I used to post any old recipe I was playing with up here, but after a break to concentrate on work I’m back with a new focus; adapting recipes from professional chefs I’ve worked with so that I can eat them.
My recipes aren’t the “use your favorite all-purpose flour” kind. Some are adaptable with whatever blend you use, but when trying to get the balance of starch and protein for a particular recipe, a lot of ingredients are going to be listed. I’ll try to explain them and alternatives as best I can, but always feel free to drop a comment or email if something confuses you. I work with chefs who spend a lot of time getting a recipe right. And if I’m going to attempt to make something worthy of their original, I’d better take my kitchen more seriously, too.
I’ll also occasionally be posting recipes under the title “Battle: Inflammation”. These are easy, adaptable recipes that are in my arsenal for when my inflammation is particularly frustrating. I’m not intentionally vocal about my illness, as it’s just a part of my relatively healthy, whole life, but always feel free to email me with questions on that as well.
I live in NYC by the Hudson River with my dog, Mitra (who has a horrible addiction to prosciutto and sheep cheese, bless her tiny heart) and many pieces of cooking equipment of formidable weight.
Wishing you peace, love and health,
Oh! And why Dusty? Come into my kitchen and watch me bake. ‘Nuff said.
I’d love to hear from you!