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!
My grandmother used to make a sauce from Birds Eye frozen winter squash. Bright orange, garlicky, cheesy in flavor, silken in texture - I can still picture the way the thick sauce coated broken pieces of pasta in the bottomless bowls she served on a weeknight. The summer I went to live on the farm in Connecticut, I spent half the time recreating her lentils and the other half perfecting this sauce.
Read MoreI’ve just now realized it’s Halloween weekend and I’m home on a Saturday night in a solo soup slurping contest with myself. I like to keep it really real.
3 reasons to stay in, stay safe and Saturday night soup when you’re 38:
Read MoreI grew up eating Sunday sauce with a family where we connected folding tables in a basement, ate meals bumping elbows and talking with our mouths full. We fought for freshly fried meatballs and seconds at the table. Obtaining the final meatball could be likened to winning the WWF heavyweight championship title belt.
Read MoreIf a vegetable has a hole or cavity I will stuff it. I should have been a dude, God knows I have the humor of a 17 year old boy. But really, stuffing squashes is wonderful and handy for a few reasons:
