This year, if work does not interfere with my fun, I aspire to make it to one of the best events of the year – Veggie U’s Food & Wine Celebration. Veggie U supports The Chef’s Garden’s educational program dedicated to teaching elementary students where their food comes from and improving their eating habits. Read More…
If I were permitted only one word to describe Washington Post Food Editor Joe Yonan’s first book, Serve Yourself: Nightly Adventures in Cooking for One, what instantly comes to mind is “juicy”. Juicy, as a book which is chock aburst with vivid mouthwatering explosions of freshness and crunch. Juicy, as a book filled with vibrant recipes that are creative and intelligent, with consideration given to both the flavor and textures captured within every mouthful. Juicy, as I need a drool bib tied in place as I flip through the contents of recipes, soak in the words of Joe’s fine and friendly prose, and gaze upon the beckoning food photography. Read More…
My last media project was a monumental two month-long recipe test/development for TLC’s Kitchen Boss series. What exactly did that mean? It meant that on extremely short notice, I said yes to a new and wonderful gig, packed up my belongings in New York and scurried back to Cleveland. It also meant taking a little sip from the crazy cup. Read More…
80 cobblestone stairs up gains entry to our Magic Mushroom House
With my toes glazed fittingly in OPI’s “My Chihuahua Bites” and ace-traveling companion, Karen, in tow, I flew off to the western coast of Mexico to escape the winter Siberia of Cleveland. Disloyalty, shmoyalty. Our unrelenting bitter, gray sludge of winter could smack the smile right off the perkiest pom pom princess, and any opportunity for me to leave that kind of soul-suck is a good one for all humankind. Read More…
Spicy sambar ingredients: toor dal and chiles.
Come warm your winter bones with a spicy sambar recipe at Ohio Authority, Ohio’s premier online magazine. New SPICE TRADE here.
A New Old Fashioned
Inspired by Florence Fabricant’s November piece on Armenian preserved walnuts, this little bit o’ sweet and a little bit o’ nutty in my bourbon was the kindliest conclusion to a long week of recipe testing and development. Read More…
As much as I’ve loved living and working in New York as part of the kitchen crew of Mad Hungry with Lucinda Scala Quinn (if you have not yet tuned in – you must!), I’ve loved less that my temporary digs are without a kitchen that’s useful for much more than boiling water for coffee or an egg. Meals eaten in are of the cheese or something spread on cracker variety – nothing close to resembling homemade – and I realize how much my hands and soul crave those simple, routine acts of cooking to make me feel whole. Read More…
“Rich, sweet, composed.” “Sweet, buttery, elegant.” “Full, nutty, complex”.
Portland Roasting enticingly describes their coffees much in the way I would like to describe my men. Although, somehow I think the most recent socially engaged bean, “self-absorbed, lacking substance, egotistical” would not be a popular sell at the coffee shop. Read More…
Read my latest edition of The Spice Trade at Ohio Authority, Ohio’s premier online magazine.
