This is the basic form of this recipe which can be altered to your tastes and whims. Add a little more of this or a little less of that, but do exercise some restraint… Sometimes I add greens for the last ten minutes of cooking or maybe some small potatoes and carrots. The possibilities are truly endless, so don’t be afraid to improvise within reason…

A compilation of variations on the classic Baba Ghanoush. I’ve taken all of my favorite additions and made them into one cohesive dish that at this point has maybe strayed too far from the original to call it by it’s proper name.

This salad is truly the taste of summer….I ate these salads all summer, often from tomatoes picked fresh from the garden! It is the perfect compliment to any sandwich, meat or fish and delightfully refreshing on a hot day.

An excellent addition to a brunch spread made from the most basic of ingredients. Perfect for when you find yourself being, as I have, a friend's welcome but unexpected guest the morning after a very long night. If you manage to rise before your hosts, all dues will surely be paid when they are greeted by a skilletful of steaming hot buttery biscuits.

There is no better way to enjoy summer’s seasonal delights than baked in a galette. I have deliberately made this recipe with as little sugar as possible so you can enjoy the natural sweetness of the fruit. If you’d prefer sweeter, then by all means a little extra sugar couldn’t hurt. Use your best judgement based on the natural sweetness of the fruit.

…it’s right around now when we find ourselves yearning for something… green. My favorite hibernation dish is just the verdant dose of warmth you need to get you though your annual seasonal affective disorder. The lesser known of Italian-American comfort foods- Greens and Beans. A stew-like dish of cannellini beans, escarole, and meat sprinkled with pecorino.

Fruit cobbler, an American summer treat older than the country itself, has captivated my senses since early childhood….Though peaches are only in season for a short time during summer, they made this treat throughout the year. Though unfortunately, I suspect canned peaches might have been used. 


Have you ever wondered what that drawer underneath your oven is for? And why everything in it gets searing hot? As it turns out, for most ovens this drawer is not just extra storage where cast iron skillets go to die. In fact, it’s a wildly useful but neglected part of your kitchen.

It’s October and the first leaves are beginning to fall—pumpkins and mums are starting to rapidly multiply on stoops and in store windows. The time has come for a special dish to return to every seasonal menu: the autumn squash soup.

Have we not all thought, “what really is Bolognese? And how can I be sure if I’ve actually eaten the real thing?” I recently realized the answer to this question had evaded me for quite some time.