Food

Shine's going gluten-free this week for National Celiac Awareness month. We're 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.

Unless you have a personal chef, eating gluten-free will more than likely require you to spend a little more time in the kitchen. And if you can't remember the last time you turned on the oven, this at first might seem daunting. After eating gluten-free for 17 years, I've learned a few time saving tricks and tips for eating gluten-free.


1. Relax. Don't try to re-invent the gluten-free version of every meal. Instead, rediscover the bounty of naturally gluten-free foods. Think baked chicken, grilled fish, eggs, rice, quinoa, potatoes, fresh vegetables, fruits and smoothies. It doesn't have to be complicated, and the combinations are endless. Get a handle on the basics before you overwhelm yourself with 20 different gluten-free flours, xanthan gum and 10 new

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Are any of these items lurking in your pantry past their expiration dates? You're probably keeping these items, like flour, baking soda, and butter, longer than you should. Here are the surprising shelf lives of five common kitchen staples and tips on how to properly store them.

More on Shine: Expert tips to make your food last longer

Flours - It's a common misconception that flour will simply last forever; however, that's just not the case. Store flour in airtight containers in the refrigerator or freezer. Flour kept in the pantry will last up to six months, but in the freezer, flour can last up to one year. Remember to write expiration dates on the airtight containers.

Butter - Butter will be past its prime in about two weeks. To keep butter tasting fresh, store only one bar of butter in the fridge at a time, and place the others in the freezer where butter will last up to a month.

Baking soda - Are you using the same box of baking soda as an air freshener for your refrigerator and in

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Chef Bun Lai, Miya Sushi

As people along the East Coast are freaking out about this summer's upcoming plague of cicadas, one resourceful Connecticut chef's motto is, "If you can't beat them, eat them."

Yahoo News: East Coast About to Be Overrun by Billions of Cicadas

For Bun Lai, a 2013 James Beard Award nominee and owner of Miya Sushi in New Haven, eating bugs isn't a gross-out or a gimmick. He's committed to using sustainable foods, and his menu includes ingredients such as foraged wild mushrooms and soup made from seaweed he hand harvests. His sushi contains "trash fish," species that are perfectly tasty and edible but not commercially popular and, therefore, are not over fished. He also supplies the restaurant from his own hundred-acre shellfish bed.

More on Yahoo: How to Emotionally Survive the 2012 Cicada Swarmageddon

"I've been dreaming about putting cicadas on the menu for a long time," Lai tells Yahoo! Shine. "There are billions that are going to [emerge] and they are going to be dying anyway. It's n

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A hit of lemon at the end of cooking gives this dinner bright flavor. Plus, see Everyday Food editor Sarah Carey whip up an easy sauce.

Chicken Thighs Braised in White Wine

8 bone-in skinless chicken thighs (about 2 3/4 pounds)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat-leaf parsley
Cooked rice, for serving (optional)

1. In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.

Related: Favorite One-Pot Meals for the Family

2. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.

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By Food & Wine

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp. Amazing 7-Minute Recipes

Chile Shrimp with Butter Beans and Lemony Couscous

INGREDIENTS
2/3 cup couscous
3 tablespoons extra-virgin olive oil
1 pound shelled and deveined medium shrimp
1/2 teaspoon crushed red pepper
2 tablespoons unsalted butter
One 15-ounce can butter beans, rinsed and drained
2 tablespoons capers
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped parsley


DIRECTIONS
1. In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
2. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.
3. Fold the bean mixture, parsley and remaining 1 tablespoon of

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