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Walnuts On Maple Syrup On White

Maple Pecan Bourbon Blondies

It’s October and fall is in full color. Each year, I try and convince myself that I can actually bake. This year was no exception, but the outcome was near catastrophic. I decided to make a healthy Cranberry Orange Bread made with Greek yogurt, vanilla Stevia, and wheat flour. Notice my use of the past tense… made. This ‘thing’ was a brick- inedible and seriously dangerous. If I wrapped it in a sock and swung it like a “sweeney,” I…

Italian Ingredients

Blond Puttanesca, with a twist.

I love the New York Times Cooking website. The authors and chefs inspire me to think outside of my cooking comfort zone and as a result, I have explored foods and regional recipes that I may have never thought to do. While the recipes are fantastic in their own rite, I feel compelled to amend and alter them…I cannot help myself. I strongly suggest you subscribe to the daily/weekly emails for fun and inspiration.  The nominal subscription fee is well…

Nice Melons! Summer Melon Salad.

Summertime smells rival the smell of apples and cider in the fall. Fruit is so plentiful right now and walking through the Troy Farmer’s Market on Saturday it was almost intoxicating. Melons, berries, and peaches are so plentiful. When the temperatures get high and the desire for quick and easy meals are imperative, I look for something I can make and use in multiple ways. This is one of those recipes- Melon Salad. What you need: 1 honeydew melon -…

Summer is on the way- Time for Pickled Red Onions

I am trying very hard to be optimistic as I sit here in jeans, Ugg slippers, and a warm sweater. It is, after all, May 3rd, and Mother Nature is really holding on tight. None-the-less, the flowers are blooming, and the deck furniture is out so let’s start thinking about grilling and summer food! Pickled red onions are spectacular. They can be used in anything from salad, to fish tacos. The acidity and texture are a welcome addition to summer…

The magic of tomatoes- Sugo all’amatriciana.

It is no secret that I love being Italian and I love to cook. Most Italian food is very simple and, in that simplicity, comes happiness to the senses. Just writing this I can smell this sauce simmering, briefly, on my stove-top. The kitchen aura created an image of my grandmother Amelia, apron around her 4’10” 205-pound frame, wet hands ready to hold my face and kiss my cheek. What I wouldn't give for that kiss just one more time.…