Celebrate | Coconut & Lemon Layer Cake with Lemon Cream Cheese Frosting

Dessert heaven. Tender vanilla cake mingles with sweet tart lemon curd and an irresistible cream cheese frosting to become the ultimate indulge-worthy dessert. You will have frosting left over and this is a very good thing – refrigerate and use sandwiched between graham crackers or wafer cookies, or dollop onto raspberry laced weekend pancakes.

Warm Up | Butternut Squash Soup with Pancetta and Sage

This hearty butternut squash soup appeared in my first cooking and entertaining feature for Sheridan Road Magazine. Created for a relaxed fireside gathering, it was  served in my great grandmother’s espresso cups (shown below) as a starter. I like it best, though, ladled into big bowls and served piping hot alongside a loaf of crusty…

Sip | Rum Old Fashioned

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…

Classic Comfort | 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…

Grain Bowl | Quinoa Shrimp Salad with Cucumber, Tomato and Feta

Quinoa is one of my favorite ingredients. I frequently make a big pot and use it in different ways throughout the course of a week. A scoop warmed gently with almond milk, a pinch of cinnamon, dried fruit, and a generous dollop of honey and chopped nuts makes a wonderful, nourishing breakfast. A dinner side…

Sip | Rhubarb Gin Fizz (+ a Lemon Rhubarb Spritzer)

Happy Fourth of July, all! Question…what are you bringing to your neighborhood barbecue or fireworks celebration? If you’re not sure yet, I have the answer. This refreshing, simple, and utterly unique summer cocktail is a crowd pleaser. I LOVE these for big social gatherings because everyone can enjoy them – and honestly, the non-alcoholic spritzer…

Toasted Coconut Panna Cotta with Fresh Strawberries

Last autumn, a truly fantastic group of women welcomed me into their monthly lunchtime gatherings. It’s a relaxed affair with great food, great conversation, and a generous helping of laughter, and a few days ago I had the pleasure of hosting for the first time.

Pappardelle Primavera with Goat Cheese and Pine Nuts

Ahhh, spring has arrived! Of course we passed the official day seven weeks ago, but it doesn’t truly feel like spring until lilacs perfume the air and tender, pencil thin asparagus bundles appear in the market. Now the lilacs are blissfully bursting and the asparagus, though available year round, is at its best right this…

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

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,…

The Breakfast Table | Italian Baked Eggs with Goat Cheese and Basil

Our Sunday morning breakfast routine had fallen into a serious rut. Eggs (scrambled or poached), bacon, toast. Every week. Sometimes we’d tuck our scrambled eggs into warm corn tortillas with Cholula and cheddar or swap out sausage for the bacon, but it was almost always a variation on the theme. Then it came to me.