Sweets | Chocolate-Peanut Butter Mousse Parfaits

When I was growing up, my mother cooked almost every night. Going out was reserved for special occasions and the rare evenings when she was too exhausted to think about putting food on the table. On those nights when we sensed a crack in her resolve, my sister and I would lobby for KFC, where…

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…

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…

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,…

Greens + Things | Creamy Basil Avocado Dressing and Dip

The upside of feeling tied to the house during the kitchen renovation  – time spent in the garden! Tending to it diligently along with cooperative weather have the vegetables off to a great start and the herbs in plentiful abundance.

Sea | Seared Sea Scallops with Citrus Tarragon Confetti Salad

Sea scallops are elegant in presentation yet incredibly fast and easy to prepare. Their sweet, creamy flesh cooks in about four minutes, making them the perfect entertaining dish. Prepare the salad ahead of time, bring it to room temperature, and dress it just before serving. Then sear and plate the scallops before your guests realize…

Pantry | Oats and Honey Granola Bars

These wholesome, honey-kissed granola bars have become a favorite of my daughter Hannah and her tight-knit crew of friends. In fact, one has been patiently waiting for me to post this recipe (Julia, this is for you!). Perfect as an anytime snack or crumbled over yogurt for breakfast, they are leaps and bounds better than…

Bread Plate | Blackberry Quick Jam and Sam Beall’s Skillet Corn Bread

Sam Beall, the adored California Culinary Academy and French Laundry trained proprietor of Blackberry Farm, died tragically in a skiing accident on February 25th. The 39-year-old father of five was a true visionary, turning his parents’ Walland, Tennessee farm into a world class inn and culinary destination, gathering three James Beard Awards and the designation…