Winter is right around the corner, along with cold, short days and longer nights. If you’re anything like me, you’re already beginning to miss the warm days of summer and rich, sweet, juicy tomatoes plucked right from the vine. You … Continue reading I ❤ San Marzano DOP
Towards the end of the summer, I decided to join a couple of friends at what would be our first in-person lunch since the pandemic began. We agreed on Geronimo, a place I had never been to before that had … Continue reading Spaghetti Squash Grain Bowls
I thought it would be fun to share one of the virtual cooking classes I taught over the summer. There were many people from all across the country in attendance, even as far as Canada, I’ve come to learn. Of … Continue reading Sheet-Pan Shrimp & Vegetables with Orange Dressing
For the past couple of years, one of my favorite go-to ingredients has been crushed Calabrian chili peppers. I’m definitely a spicy food lover, so when I first came across this zesty-fruity crushed pepper sauce at William Sonoma, I couldn’t … Continue reading Some Like it HOT!
Add to your July 4th celebration with red, white and blue potatoes! Melissa’s Produce conveniently packages this potato trio together. Here’s one of my favorite potato sides: Creamy Roasted Red, White & Blue Potatoes with Crispy Rosemary Serves 4 to … Continue reading Just in Time for July 4th!
Did you know that the key to creamy, rich hummus is to use peeled chickpeas? Shout out to the innovative team at Melissa’s Produce! Their peeled and steamed chickpeas are a perfect choice. I used them right out of the … Continue reading Super-Fast Hummus!
Back in the day, and not that long ago, I contracted with World Market to give monthly cooking demos in their luxurious demo kitchen based in Sunset Park, Brooklyn. I’m not one for self-flattery, but the demos were pretty easy … Continue reading Restaurant Quality Steak in Fifteen Minutes
The pandemic as a teacher? Sure. A crisis is an opportunity for change? Yes. I’ve always considered myself a realist, tending to see the glass as half empty than full. Some would call that a pessimistic personality, but I’m not … Continue reading Pan-DAMN-ic; Looking for the brighter side
If you’re reading this, that means you’re back in to see how and if my idea for making pasta with sourdough discard worked. I’m happy to report that it did and that it was delicious! Below you’ll see how the … Continue reading Sourdough Discard, Part 2: The Pasta!
I’m pretty lucky that my friends and colleagues in the test kitchen usually humor me, and I’m missing that right now as we approach our fifth week in quarantine. Several weeks before our lives changed from normal to an episode … Continue reading Missing the Test Kitchen
First, and more important than anything, I’m hoping you’re all safe and well. I promised that this blog would feature a recipe using the red curry paste we made the last time we cooked together. Don’t forget to consider adding … Continue reading Food as Meditation, Part 2
By now, I’m certain you all know how to wash your hands properly. By now, I bet your hands look as bad as mine, which means really dry because, in my profession, I can honestly say that when I’m working, … Continue reading Food as Meditation, Part 1
When I develop recipes professionally, my philosophy is pretty straightforward; use few ingredients, keep it simple and deliver big flavors. In this spicy, smoky dish from the Punjab region of India, eggplant, onion, and tomatoes are broiled until silky and … Continue reading Sheet Pan Broiling + Easy Weeknight Meals = Big Flavors
It was probably the very first time we agreed 100% about where to have dinner last Saturday night. Hands down, with no hesitation, we all voted for Chef Danny Bowien’s Mission Chinese on the lower east side of New York … Continue reading Mission Chinese
Fresh, sweet lobster reminds me of summer vacations with my family in Maine. The memories are still so vivid that if I close my eyes, I can almost smell the briny ocean as we drove to the lobster shacks along … Continue reading Lobster Love!!!
Chef Diana Andrews 