Announcements

Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Red Quinoa Salad for March: National Nutrition Month

Red Quinoa Salad is Gluten-Free

Carol Fenster serves Red Quinoa Salad to celebrate March as National Nutrition Month. . . . → Read More: Red Quinoa Salad for March: National Nutrition Month

Chocolate Peanut-Butter Cookies: Dessert Worthy of an Academy Award

Flourless Chocolate Cookies

Carol Fenster serves Chocolate Peanut Butter Cookies for her Academy Award dinner. . . . → Read More: Chocolate Peanut-Butter Cookies: Dessert Worthy of an Academy Award

Easy Chocolate-Orange Mousse for Two on Valentine’s Day

Chocolate-Orange Mousse for Two

Carol Fenster serves an Easy Chocolate-Orange Mousse for Two on Valentine’s Day. . . . → Read More: Easy Chocolate-Orange Mousse for Two on Valentine’s Day

Loaded Potato Skins for Super Bowl Sunday

Loaded Potato Skins. Photo by Tom Hirschfeld.

Carol Fenster serves Loaded Potato Skins for Super Bowl Sunday. . . . → Read More: Loaded Potato Skins for Super Bowl Sunday

Pumpkin Spice Trifle for Thanksgiving Dessert

Pumpkin Spice Trifle

Carol Fenster replaces the usual Pumpkin Pie with this stunning Pumpkin Spice Trifle. . . . → Read More: Pumpkin Spice Trifle for Thanksgiving Dessert

Egg-Allergies? Vegan? Aquafaba is the Answer!

Chocolate Mousse using aquafaba, the liquid from canned chickpeas.

Carol Fenster uses aquafaba (drained liquid from canned beans) as an egg substitute. . . . → Read More: Egg-Allergies? Vegan? Aquafaba is the Answer!

Zucchini Bread: Great Way to Use Summer’s Bounty

Gluten-Free Zucchini Bread

Carol Fenster makes gluten-free Zucchini Bread from summer’s bounty. . . . → Read More: Zucchini Bread: Great Way to Use Summer’s Bounty

Melon-Peach Gazpacho with Crispy Prosciutto

Melon Peach Gazpacho

Carol Fenster makes a gluten-free Melon-Peach Gazpacho in the last days of summer. . . . → Read More: Melon-Peach Gazpacho with Crispy Prosciutto

Banana Flour, Anyone? It’s Gluten-Free!

Banana Bread made with Banana Flour

Carol Fenster makes gluten-free Banana Bread using Banana flour which is ground from unripe, green bananas. . . . → Read More: Banana Flour, Anyone? It’s Gluten-Free!

Homemade Dill Pickles (without the “canning fuss”)

Homemade Dill Pickles

Carol Fenster makes homemade dill pickles by brining cucumbers overnight, rather than canning them. . . . → Read More: Homemade Dill Pickles (without the “canning fuss”)