food detective
How about something sweet? I’ll confess I’m not much of a baker. My birthday cakes are endearingly lopsided and zucchini bread eternally crestfallen. What I’ve come to realize is that cooks and bakers are wired differently. Bakers tend to follow recipes to the law and measure precisely. Us in the cook-camp like to add a pinch of this and bit of
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cooking for one... or two
Whether you’re getting slammed by Jack Frost or being asked to shelter-in-place, right now might be the perfect time to make a big pot of chili. I love my recipe, it’s a nourishing meaty stew that gets its sweetness from carrots and red bell peppers. The best part is that it freezes beautifully. So go ahead and make a double batch.
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cooking for one... or two
Things feeling a bit harsh? People around you a tad on edge? Maybe it’s time to open the frig and bring out the box grater. In the spirit of “when life gives you lemons make lemonade”, here you take whatever veggies you have on hand on and with a few quick strokes they’re transformed into lofty comfort food. Crisp on the edge, light and airy
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a moment in time
Last week in Chicago was one for the books. My husband had meetings out of town, and I was secretly very excited to be alone for the first time since February. As luck would have it my best friend’s husband was also going to be away. We were looking forward to going for long walks, running fun errands in the city (she’s a fellow foodie who knows
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cooking for one... or two
What’s better than chicken Caesar salad? Crunchy romaine, creamy parmesan dressing, crisp croutons, and tender chicken. It’s a quintessential classic for a reason. And a real go-to for lunch or dinner when dining out. But now that we are dining in (once again) how about a way you can whip this up at home in the time it would take to call for carry-
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cooking for one... or two
Is July really around the corner? Lately I’ve been reminiscing about summers past. Top on that list were the parents’ weekends at my girls’ summer camp in New Hampshire. Another highpoint- the lobster rolls at George’s. There’s nothing quite like a lobster shack roll. And while they’re almost impossible to replicate, I’ve discovered a suitable home
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cooking for one... or two
I simply adore French onion soup. Historically what I haven’t been crazy about are the required hours to properly caramelize the onions. But now, like many, I have a bit of time on my hands. And like quite a few, I’m not filling my table the way I used to. And if your freezer is like mine and has precious little real estate to spare the last thing
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cooking for one... or two
Many are in month two of wondering what to cook for one or two. If you need a little inspiration don’t fret, because guess what? It’s artichoke season! Perhaps it’s been a long time since you steamed an artichoke, or maybe you never have. Well you’re in for a treat. Cooking up an artichoke is a simple affair. Basically, just cut off the stem and
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what we're cooking
I truly missed all of our holiday traditions this spring. Mass at our church nestled in the San Jacinto mountains. Our annual adult Easter egg sprint in the backyard. Then a divine brunch up the hill. I’ve been longing for family, rituals and if I’m really honest with myself- deviled eggs. Deviled eggs are one of those things that just seem to
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what's for dinner
We are certainly living in turbulent times. Some more than others. My heart goes out to those and their loved ones affected with the virus and to all on the frontlines keeping us safe. While Covid 19 deservedly dominates the news, there have been a few things occurring around our country that are not making our collective newsfeed. For example,
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Wherever I find myself, I’m happiest with a full dining room table. As a former professional chef and caterer I want to share what I’ve learned over the past three decades of entertaining. On this site you’ll find tricks of the trade to help even the most harried of you pull off a seemingly seamless fête. Come join the conversation! read more →