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I’m just a creative cook with no formal training. Unless you count learning at the stove top, in the oven, or on the grill, under the watchful eyes of family and friends as formal training — which I most certainly do. I only hope that this blog inspires you to have as much fun in your kitchen as I do in mine.
Ah, the fruits of summer. Tomatoes. Sweet onions. Summer squash. I don’t know about you, but I could eat Zucchini every day. Grilled, sauteed, baked or raw. In breads, salad
I don’t have a sweet tooth. My daughter, however, has a huge one. Every night she asks, What’s for dessert? (And let’s be clear here, by dessert, she really means chocolate.) I keep telling her that we’re not dessert people but she&rsquo
The other day I was cleaning my fridge. This is where those of you who know me well gasp. Me, clean? Well, yes. At some point, my clutter gets too much for even me. Anyway, while cleaning, I noticed a tub of ricotta that was nearing its expiration date. Now, being June, the temperature was about 83° so I wasn’t in the mood for lasagna. However, given the current economy, I wasn
I live in Rochester, NY, which is, at this moment, a city on the verge of summer.
Lilacs and tulips are in full bloom and yards are turning verdant green, but local vegetables haven’t quite made it from the field to the markets and nights are still a tad cool. But hey, the days are definitely warmer and longer, so I’m okay.
Last week, I went on a weeklong tour of colleges with my 16-year old daughter. We went to Montreal, Burlington, Boston, and the Hudson Valley. We talked, we laughed, we lingered over lunch. Of course, now that we're back home, it's back to reality. You know, the reality where school, work, and obligations rule, time is measured in seconds, and there is no lingering over anything.
When my daughter was five, she heard a song about a dog that would never grow up to be a hound because he was about to be sold for 99 cents a pound since he was a hot dog. Then she read Charlotte’s Web. Then she saw Babe. Then she became a vegetarian — and a righteous one, at that.
The question that follows is, what is “good food”? Well, to me, it’s not necessarily gourmet food. Nor is it haute cuisine. It’s simply this: easy-to-prepare food made with fresh ingredients, lively flavors, a healthy focus, and a creative flair.
Speaking of simple, lively, healthy, and creative, nothing beats a roasted vegetable medley. Especially this time o
I don’t have a sweet tooth. My daughter, however, has a huge one. Every night she asks, What’s for dessert? (And let’s be clear here, by dessert, she really means chocolate.) I keep telling her that we’re not dessert people but she&rsquo
