Take straight-from-the-stovetop creations to your darling dearies.
It’s been a little while since I shared a recipe so, on this day before Halloween, I want to share a favorite. Once the weather gets cooler, I prefer orange smoothies over green smoothies. No hate on green veg; it’s…
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I really love a tomatillo–or, let’s be real, a whole pile of them. I didn’t see an actual tomatillo until sometime in my twenties, when I started traveling to explore food markets. Tomatillos just weren’t a thing in my childhood…
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CHAMOMILE MINT COLD BREW I went to Vermont and all I got was nine bunches of fresh herbs. That’s not exactly true. I also returned with potatoes, beef, onions, flowers, coffee beans, zucchini, eggs, and a whole chicken. But…
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Sometimes, when the seasons switch, I crave an easy recipe for eating lighter and a method for sticking to that lighter eating. I devised this recipe for 5-Minute Wake-Me-Up Breakfast Bowls for both of us, to bring on spring in…
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My new cookbook, A New Way to Food, has been out in the world for two whole weeks. And, girl, it’s been a roller coaster ride. The book released and I received so many sweet, kind, and very emotional messages.…
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I’ve been big all my life. I was chubby as a big-little kid. I was plump and overly developed as a teen. And through my twenties and thirties, I was definitely obese. As if being big all my life wasn’t…
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Growing up in a household that’s part Italian-American, I fell hard and fast for ricotta cheese. It was added to every pasta dish, spread on toast, and mixed into big bowls of tomato-broth based soups. If it wasn’t in your…
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The two most reliable ingredients in my pantry are beans and rice. And, in turn, the two most reliable recipes are these Two Recipes for Beans from Scratch. The variety of beans or style of rice doesn’t matter, and hasn’t really…
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Stracciatella is a long Italian word that means to shred. In this case, we’re making a 10-Minute Green Stracciatella Soup, which is a shredded egg-drop style soup that’s flavored with pesto. I don’t know how you feel about pesto but…
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Everything changed when we “discovered” panzanella. Suddenly salad could have chunks of bread and the definition of “greens” began to shift to include all manner of decidedly non-leafy fruit and vegetables. A classic tomato-mozz-basil-and-ciabatta became our go-to potluck offering and…
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