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!
I'm holding a class this evening on breakfast and choices, so I thought it might be helpful to share what I'm eating this morning. Tina To Table is more than a recipe hub, it's a look inside my kitchen and mind - where the hope is that my choices and story with food may serve to inspire you to take a look at how you want to feel, your habits and emotions when it comes to food and your life.
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.
Read MoreIt's a snowy NYC night, perfect for putting up a crooked Christmas tree and for making a pot of soup. There's something about cooking for one that I've always found therapeutic, a gift that keeps on giving even in the times it feels lonely and isolating to eat alone. I'd be lying if I didn't write that - that it can be lonely to cook and eat for one ...
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 MoreThis morning's toast files are a tribute to my great Italia. The best thing about this toast? It's made from pantry and fridge staples. I always have tomatoes, olive oil and some cheese stacked in the apartment as these were essentials in my home growing up.
Read MoreEvery day this week, I'm posting about toasting! It's a great no cook meal you can feel good about making at home in the midst of the holiday haze. No cook cooking helps boost that kitchen self-esteem when we're all too pooped to think about making meals or if you're not super confident in the kitchen to begin with.
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)
Read MoreWhen I was a wee-T my grandmother used to caramelize cabbage with bacon or pancetta and serve it over rice. Then I turned this delicious memory into boiled soup ... Here I RECLAIM MY RELATIONSHIP TO CABBAGE!
Read MoreI had leftover chopped meat from a meaty mixture I made earlier in the week. I also had leftover sauce. Technically, this does not a real bolognese make ... but it's Wednesday, what the hell do you want from me? I'm just a single woman trying to survive in the big city ... on her savings ... while building a wellness business ...
Read MoreMarcella Hazan, the most bodacious of all old lady Italian home cooks - aside from my mom and nonna - makes the simplest sauce. A sauce I so wholly believe is the most delicious in the land, what with it's thin layer of butter in every bite.
I know. I'm a health coach. I used the B word. And that's BECAUSE I EAT BUTTER.
Read MoreMe and pork are in a bad boyfriend relationship. He's slick, tasty, filling, enticing and is absolutely perfect in the moment - but the second he leaves (and then come the hours later) ... he has me regretting I ever met him.
Read MoreThe one thing I've done most weekends or one weeknight a week for the last 16 years (aside from wake up every morning and have a glass of water and go for a walk) is roast a tray of vegetables, cut up and/or steam - so I'm set for mindful mindless meal prep during the week. And I sort of hate myself for typing that because I sound like the biggest fucking bore - but I love myself - all at once. That's why I do it. The cooking, that is.
Read MoreHere's the thing, avocado toast has been all the rage for quite some time now - but the reality is that it takes all of 5 minutes to make at home. Why aren't you doing it and saving yourself a pretty penny?
I made this mornings breakfast for a total of $1.35 in no time flat.
Read MoreIt's getting late in the week and as of Wednesday I was still staring at this weekend's roasted romanesco cauliflower. The trials and tribulations of cooking for one and working to make it fun continue.
Read MoreThe other day I made the most beautiful chicken sausage stuffed zucchini. Nothing gets my motor running like stuffing things. That also sounds sexual, and it's supposed to, because that's how I write when it comes to food.
Read MoreImagine broccoli slept with cauliflower and made a tasty baby fit for roasting?
Read MoreI always suspected I may one day get paid in sausages to write about sausages. My day has finally come.
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