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!
Double Dinner: the instance in which one eats two dinners; often times lying about having just eaten at a friends house - so another dinner can be eaten before bedtime. And, so, I spent the majority of my childhood eating double dinners as I bounced from friend’s houses to home during most weeknights.
Read MoreI was going to title this piece My Biscuits Bring All the Boys to the Yard, but I am not a liar. I am a gentlewoman and a champion of the truth, so you should know that my yard could not be more empty and it is filled with biscuits baked for friends and leftovers for myself.
Read MoreLately, I feel like it’s a miracle I’m even cooking. My spirits have been struggling, my energy low, although I’m working to wear smiles on the outside. After a day of substitute teaching, I sometimes want to close my eyes and nap, but most days I confront the light, my kitchen and make peace with myself.
Read MoreHere’s the thing, I’m an Italian woman who grew up in a predominantly Jewish and Italian neighborhood, so, suffice to say, I don’t just like my carbs - I love my carbs. Paint my world in pasta, pizza, bialys, bagels and babaka and color me happy. Now, here’s the other thing, if I ate these things in unlimited quantities as I did when I was
Read MoreLast Tuesday I met a woman named Mary Heyward, and two days a week - on Tuesdays and Thursdays - she sells her vegetables at the Surfside Farmers Market in South Carolina. I let her know I had to come back to her stand because her kirby cucumbers were, by far, the sweetest and crunchiest I’ve ever had. She sold me her
Read MoreThe recommendation from my friend Susana was to go out for breakfast this morning, and I was totally into it. A morning off from family cooking sounded glorious until I thought about all of the avocados sitting on the counter, the giant onions staring back at me and the dozen and a half eggs sitting in the refrigerator. I couldn’t justify spending money on breakfast
Read MoreIs your pantry bare and now you’re in a snow day scare?
STOP. READ THIS. ON STOCKING. AND EAT THIS.
Because healthy means, chocolate and coconut for breakfast and it’s all so simple with a stocked pantry!
Read MoreFor my fifth and final toast post of the week, I'm bringing you a delightful way to use miso. Maybe you've never used it at home but know it's a key ingredient in many Asian dishes, soups and dressings. BRING MISO INTO YOUR HOME, IT WILL CHANGE YOUR LIFE. I say change your life and that's dramatic, but it will certainly be more tasty. You've nothing to fear by using it ...
Read MoreI already bitched about why no one should be paying $12 for avocado toast. Now, you might want to do yourself a favor and invest in a $2.39 bottle of horseradish as it can kick up anything from your avocado toasts, to eggs, sauces, dressings and beyond. No ingredient is 1 dimensional and I want you to stop thinking that way.
Read MoreThe beauty of toast is that YOU CAN PUT ANYTHING YOU WANT ON IT! Eat it with good butter or olive oil and a lil salt! That reminds me of childhood! Use nut butter only! Stack your nut butter toast with toppings that'll keep you full, like flax meal (also with an omega 3 punch), bee pollen (and added sweet energy source)
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