Food

By Anna Dysinger

Pat Benatar knows how to rock. Her feisty tunes have earned her four Grammys and three American Music Awards, and she was the first female artist to be featured on MTV. But the 60-year-old mom of two (Haley, 28, and Hana, 19) isn't stopping yet. She and her husband, Neil Giraldo, are just finishing a small spring concert series before beginning their main tour across the US and Canada on June 7, 2013, all while recording Neil's Christmas album. While the singer's no stranger to the stage, she's just as likely to be in her kitchen. Between shows, Pat chatted with WomansDay.com about her family recipes, her garden in Maui, HI, and her cookbook that's coming out this winter. Photo by Beth Herzaft.

Related: Check out the most wanted celebrity hairstyles this season.

Where did your love of cooking come from?

It came from my husband's love of eating! I didn't cook all that much when I first met him, but he loves food-he's half Sicilian. I decided that I better sta

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Tomato-Chicken Salad

Main dish salads are a refreshing change for your easy weeknight meals. Try this Tomato-Chicken Salad and serve it with seasoned ciabatta bread.

Tomato-Chicken Salad

Ingredients

1 lemon
2 pounds assorted tomatoes, halved or chopped
3 cups chopped cooked chicken
1 large English cucumber, sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup sliced green onion
1/4 cup loosely packed fresh basil leaves
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup crumbled feta cheese

See More: 12 Quick-Fix Salad Suppers

Preparation

Grate zest from lemon to equal 2 tsp.; squeeze juice from lemon to equal 2 Tbsp. Combine lemon zest, juice, tomatoes, and next 8 ingredients in a large bowl. Let stand 10 minutes. Toss with crumbled feta just before serving.

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Shine's going gluten-free this week for National Celiac Awareness month. We'll be serving up smart ideas, solutions, stories, and of course, super-delicious recipes to help you eat sans gluten––without feeling like you're missing a thing.

When I finally figured out I had celiac disease in 1996, the gluten-free diet felt like a long awaited miracle cure. Within two weeks the monstrous looking rash that had taken over my face and body were gone, as well as my depression, and what we'll just refer to as "digestive woe." Along with my newfound health, I impressed myself by learning how to bake delicious gluten-free treats and discovering new exotic-sounding gluten-free grains. But it wasn't all unicorns and rainbows. Eating out became like Russian roulette, with confused waitstaff thinking that white flour and wheat weren't related. One mix up and my rash would appear overnight, I'd be hit by flu-like symptoms, and it would take two weeks for me to fully recover. Overall though, after bein

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Monkey bread is a knotty-looking loaf of bread made from buttery balls of sweet dough glued together with caramel.

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Apple Fritters
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WHY THIS RECIPE WORKS
It might have a funny name, but monkey bread is a soft, sweet, sticky, ultra-cinnamony treat (its moniker probably refers to how it's pulled apart and stuffed into eager mouths). To expedite the rising and proofing of the dough, and ensure our bread had plenty of yeasty flavor, we used a good amount of instant yeast. Butter and milk helped keep the dough rich and moist, and a little sugar made the bread sweet enough to eat on its own. A dip in butter and cinnamon sugar gave the monkey bread a thick, caramel-like coating after its stint in the oven. And a drizzle of a simple glaze finished it off.

Serves 6 to 8

Make sure to use light brown sugar in the coating mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After ba

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