I’ve really enjoyed baking this past summer at our little local farmers market. My little kitchen went through a ton of flour, sugar and most important … butter. But the season has drawn to a close and I’m left looking for excuses to keep the KitchenAid mixing and the oven hot.Read More
I may be a child of the 70’s, which means I grew up on casseroles, odd fruit salads, and canned vegetables, but my taste has always grasped for fresher ingredients. And while I love a nice, thick, juicy steak, I also find that I gravitate more toward utilizing fruits and vegetables to compose a really good-tasting dish. I like the challenge.Read More
I have often joked that my death-row meal would consist simply of two eggs, over medium, and an entire loaf of toasted white bread with salted butter.
I. Like. Bread.Read More
Like everyone else in my food-centric social media circle, I was shocked and extremely saddened this morning to hear of the death of one of my culinary heroes, Anthony Bourdain.
Of course I didn't know Tony personally, but I somehow feel his loss so profoundly. I mentioned to a friend that Tony was pivotal in my introduction to the food world. Food has always been a huge part of my life, but it wasn't until I began traveling and experiencing what was for me, mind-blowing cuisine, then wanting to come home and recreate it that Tony's culinary genius found me.Read More
In Boston last week for a design conference (shout out to HOW Design Live!) I recharged my batteries with a ton of creatives, and also enjoyed a good amount of the culinary delights Bean Town has to offer.Read More
"You should write a cookbook!"
I hear that a lot, and while I'm always humbled that folks seem to like me and subsequently my food, it seems an incredulous notion to me. Don't get me wrong, I ADORE cookbooks and I'd be lying if I said I didn't care one wit about my name hanging around long after I'm gone in the form of a cookbook, but ...Read More
Spring is here, and while I'm having a hard time letting go of my cold-weather, meat-centric braises, I'll admit a light dinner comprised of low-fat protein with a zingy salad piled on top appeals to me. Which is why my ears perked up last weekend when I heard the goddess of "How good does that look?" and "How easy is that?" sharing her recipe for a Lemon Parmesan Chicken with Arugula Salad on the Food Network channel.Read More