A Staple for a Staple This simple accompaniment can be used in so many kinds of dishes, and it’s a staple of Chef Mark...
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From Texas, With (Motherly) Love
Last week, you had a glimpse of the wonderful bond between my son Zach and me as we made one of his favorite childhood recipes....
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Love and Tomato Sauce
This week, I helped my son Zach make a big transition: moving from NYC out to Denver, Colorado. Zach is my only child, and has...
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A Dancer’s Delight- the Pavlova
As you know, I was raised in Wichita Falls, Texas. There, my mom was a very active member of our community, frequently throwing...
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Flirting with Happy Hour (an homage to the Negroni)
Shelly Fireman and I have been friends for over 20 years. Over that time, I’ve come to know the quirky and affable...
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Flirting with Farro
Last week, I decided that I needed a new side dish to update the same old brisket and gefilte fish on Passover. My mother used...
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Passover is such a special time of year for me, as it is for many. As y’all know, my Jewish roots deeply intersected with...
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Phone Apps for the Kitchen!
3 Useful Apps for Every Home Cook I haven’t always been the most tech savvy in the kitchen; relying on cookbooks stained...
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Sugar-Free Pear Conserve with Ginger and Cardamom
If you read my blog last week, you saw just how much leftover fruit I had from my Italian Abbodanza dinner party. The great...
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