My Last Column for Sheridan Road: Cod Poached in Coconut Curry Broth

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Hello there and Happy Friday! It’s been far too long. I recently wrapped up a wonderful year + of penning the Foodie and Cocktail columns for Sheridan Road Magazine which was an absolute pleasure. Writing for a magazine proved to be a much different experience than writing for this blog. Yes, I developed the recipes, styled the food, shot the photos and wrote the pieces just as I’ve done here at Fletcher + Fork, but the parameters of print required a new skill set. I am grateful for the growth and experience Sheridan Road provided, but I am happy to be back with the time and love required to make this a special place. Read More


Classic Comfort | Wild Mushroom and Pulled Chicken Risotto

Wild Mushroom and Pulled Chicken Risotto

Who doesn’t love tucking into a creamy, piping hot bowl of risotto? I love to make this on the weekends for family and friends, when the pace of our home is a bit more leisurely.  This rustic yet refined version is the ultimate comfort food on a chilly autumn evening. Choose a good, dry white wine that you love to drink for this dish. And buy an extra bottle for serving! You and your guests can sip and chat while you stir. Read More


Sip | Rum Old Fashioned

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Evening temperatures have begun to dip into the forties, and the vines climbing our home’s stone and brick facade have shifted from dark green to shades of burgundy and blazing orange. It finally feels like autumn. Why not enjoy your first fire of the season with fall cocktails and close friends? It’s a simple and comforting way to usher in the season, where cozy sweaters and spirited conversation are the only requirements for guests. Read More






Summer Sweet | Peach Cobbler

Peach Cobbler

A fragrant, perfectly ripe peach is one of late summer’s great gifts. For maximum enjoyment, devour directly over the sink, allowing its sweet, sticky juices to run through your fingers. A slightly more dignified (and equally delicious) approach would be to tuck eight or so into a warm, pillowy cobbler and top with vanilla ice cream.

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