During this month of health-focused eating I’m always looking for ways to merge “healthy food” and “comfort food.” I believe those two shouldn’t be mutually exclusive…
When Kyle asked me to prepare the food for a hundred guests celebrating Jeffrey Alan Mark and his new book, my answer was a swift yes-how do you say no to Kyle? This mushroom soup was the runaway hit of the night, so all those of you that have asked for the recipe- here it is!
Waste drives me crazy, especially of the beautiful veggie variety. But I can only feed those chickens so much- what to do with all that leftover produce?
This one-pot dish is perfect for a romantic evening at home because it manages to be both light and rich.
This recipe follows my tried and true formula of pick, mix, serve— start by picking seasonal ingredients at the peak of freshness and flavor.
This past week it’s been rainy and my little one has been home with a cold. Which translates to staying home, cuddling up and making a batch of our house chicken soup. It’s warm, comforting, clean and delicious and always hits the spot.
Have you ever tried making breakfast in the morning for a crowd, feeling like a short order chef, and then you spend the rest of the morning in the kitchen washing dishes? Well, here’s a great frittata recipe that you can make easily, use only one pan, and still satisfy the most discerning crowd. It’s […]
This risotto is sort of a “base recipe” that can be prepared in a ton of different ways. At my birthday party, he added wild mushrooms and served it under tender slices of roasted duck. During a spring visit to the Bernardus Lodge, we had it with fresh peas, and for our wedding, we chose to have it topped with white truffles.