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





Greens + Things | Construction Hell + Golden Beet Salad with Goat Cheese, Pistachios and Clementine Vinaigrette

We are two and a half weeks into a full-gut kitchen and mud room remodel, and it feels like it’s been two and a half months. The above video was taken just after the demo crew tore out the sheet rock ceiling in one fell swoop, rumbling the entire house with such  force that I thought the second floor was going to collapse. Though the builder and project manager have been incredible, there is no escaping the dust and acoustic hell. I now understand why my ballerina daughter goes completely stir-crazy when she has too much time out of the studio! I miss the smell of garlic and onions sputtering on the stove, the feel of a chef’s knife in my hand, the satisfaction of putting a meal on the table. Yes, we are throwing things on the grill from time to time, but anything that requires rinsing (vegetables and fruit) or washing (dishes) needs to be done in our bathroom sink. So that “This will be fun! Just like camping!” feeling disappeared after three days, then spiraled into total misery. At this point I am (a) worried we may die of scurvy and (b) certain no one in this family will ever have peanut butter toast again. I have no doubt, however, that it will all be worth it. And I cannot wait to share the pictures with you. Read More


Sea | Seared Sea Scallops with Citrus Tarragon Confetti Salad

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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 you’ve stepped away! If it’s a beautiful evening and you’re dining outside, brush them with canola oil, season with salt and pepper, and throw them on a medium-high heated grill instead. Serve with a crisp, chilled Pinot Gris or Sauvignon Blanc.

I created and photographed this recipe for the April issue of Sheridan Road magazine, wanting to share a recipe that embraced spring flavors yet transitioned to easy summer entertaining. And truth be told, I wanted a dish that would look beautiful in my antique Wedgwood shallow bowls. I have a serious china addiction, and these are one of my absolute favorite finds! Read More


Pantry | Oats and Honey Granola Bars

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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 the store bought version, and a fraction of the price. Read More


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

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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 of Best Hotel for Food Lovers by Bon Appetit magazine along the way. Beall’s cookbooks and his rustic, loving approach to food has provided great inspiration for me over the years. Read More



Light Bite | Thai Summer Rolls with Ginger Peanut Dipping Sauce

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Summer rolls are one of those snacks I frequently picked up at the market but never took the time to make. Until now! I don’t think I’ll ever buy them from the store again. Putting them together is so easy and they are wonderfully versatile – just fill with what you love or have on hand.  Here I used shrimp, red bell pepper, scallion, cucumber, carrot, and thinly sliced jalapeño.  Avocado, bibb lettuce and lightly blanched asparagus would be great additions as well.  Just don’t leave out the mint and cilantro – they are the ingredients that will elevate your rolls above the ones from your corner grocer. Read More