Here you’ll find everything I’m preparing in my kitchen - from veggies, to leftovers and pasta. I eat simply, and I cook for one, but love cooking for others. And no matter what, I always pause to plate pretty.
Most of my meals are often times the result of freestyle recipe free ingredient riffing and a trip to the vegetable market. Produce is my passion, and I hope that you won’t simply come here for a recipe - but that you’ll read, cook and create a new story of your own.
I believe there’s power in a stocked pantry and freezer. From traditional Italian dishes to alternative sweets, vegan and vegetarian swaps - there’s something for everyone.
Let this serve as inspiration and let’s eat!
For years I’ve been experimenting with making the perfectly fudgy black bean brownie and I’ve finally gotten to a place where I’m ready to reveal the recipe. I’m also turning 40 and after the word fudgy has been highlighted in red all throughout my word documents, I finally went to the internet only to find out that fudgy is not a real word.
Read MoreThe other morning I woke up to three very ripe bananas hanging from the hook on the far left of my utility stand in my kitchen. I watched them for days, moving from green to perfectly ripe. Eventually they became speckled with spots and then, finally, covered in brown with no prayer to be eaten. I truly had intentions to eat one
Read MoreThis fruity oatmeal bake came about because I want a good, warming breakfast in the morning without relying on eggs or having to start from scratch to make something in the AM. Staring into the depths of my freezer I questioned when I’d make a smoothie again and honestly answered myself with a “no time soon.” In the colder months I’m way less about smoothies and more about comfort.
Read MoreWhen the mood strikes and I want to bake I have no choice but to apron up and turn on the oven. There’s something about gray days and time spent in my tiny Queens apartment that warrants baking and a vibrancy that can only come from making a cake from scratch. Gone are the days where I wouldn’t bake because I feared eating the whole damn thing.
Read MoreFor the last few days I’ve found myself feeling disconnected. Not as engaged in my own life, perhaps a touch sad and weighed down by myself and my thoughts. Having just written about the ways I try to maintain my “home” I’m totally struggling this week and I believe this is what we call being human. I don’t bake to eat, usually. I bake to get out emotion.
Read MoreAlthough I cannot promote these cookies from a health standpoint - they’re loaded with butter, potato chips, pretzels, peanut butter and white chocolate chips - I can tell you they are holiday cookie swap award winning. I just took home a Starbucks gift card for having won my friends 2018 cookie swap.
Read MoreWhen I was growing up and still, to this day, my mother makes a carrot cake that is to die for. As a child I would sneak slices in the middle of the night while no one was watching; it was just me, my carrot cake and Arsenio. I imagined I’d one day make it on my own, that I wouldn’t have to eat it alone in secret or in shame and that day came.
Read MoreThese banana almond cacao cookies came about from a few brown bananas, a quiet morning sipping tea and a need to go slow and recover from the week. They’re totally passable for breakfast, you know, being as they’re made with flax meal, bananas and almonds. A simple breakfast cookie that can be frozen and grabbed on the go
Read MoreAsk anyone that knows me well, I die for pie. I see pie and my eyes get really big, maybe even my boobs rise into my collarbone and I get a little heated. Almost like that time I was in Italy and Tony the Bello of Sorrento walked up to me on the beach while I was eating a loaf of bread in my bathing suit - and then proceeded to ask me out. Pie can last at least a week, while time with a hot man can be fleeting. But, trust me, good pie and man memories both last a lifetime.
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