Sip | Bourbon Smash + Writing for a Magazine

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The August issue of Sheridan Road hit mailboxes yesterday. It brings me so much joy to create cocktails and recipes for the magazine each month, and choosing what to make is a big part of the fun. The magazine’s fabulous editor (and I’m not just saying that – she really is a dynamo), Dustin O’Regan, will share with me the stories she plans to feature, providing me with a springboard for ideas. From there I develop recipes that marry what’s happening in the magazine with ingredients that highlight the current season. Read More


Entertain | Apricot Glazed Spring Lamb Chops

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Lamb chops are a favorite spring starter or main for me when entertaining. They are elegant yet simple – who doesn’t want that? But you don’t have to wait for a party! These are so easy to put together, you can have them on the table for a weeknight dinner in less than half an hour. I created this recipe for the March issue of Sheridan Road magazine, thinking they would be perfect for an Easter celebration. 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