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How to Spot a Fake Foodie

* Make no mistake: Being a food snob does not make one a foodie. I have always loved food. My earliest and best memories involve being in the kitchen, whether it was my childhood play kitchen in all of its fake, plastic-food glory or in real kitchens standing over simmering pots, peeling vegetables, or testing some new recipe. I’ve…

Recipes·Sunday Supper Series·Writing

My Adventures in Baking: Upside Down Polenta Blood Orange Cake

When you hear upside down cake, what is typically your first thought? Pineapple upside down cake, right? You’re not alone–most of us are guilty of thinking of the über-popular confection when it comes to inverted cakes, but did you know that you can add just about any kind of fruit…

Eating Like Oprah at Blue Pig Tavern

From top, clockwise: Congress Hall (courtesy of caperesorts.com); a breakfast fit for…

Creating the Perfect Indoor Kitchen Potager

Herbs like the ones pictured above are ideal for an indoor kitchen…

Sunday Supper Series: Polenta Cakes with Mushroom Marinara

Cooking·Recipes·Sunday Supper Series·Writing

Remember when Sundays were all about whipping up a late-night Italian dinner, putting your phone on silent, ignoring all your friends and family for an hour and plopping down in front of the TV to watch The Sopranos? Come on, I can’t be the only one who had a ritual like…

Sunday Supper Series: Perfect Pot Roast (Seriously.)

Cooking·Recipes·Sunday Supper Series·Writing

When I was growing up, my mother cooked dinner every night with the exception of Saturdays–that was her designated “day off” when my family usually found ourselves dining at restaurants. I mean, it was the least we could do–the woman effortlessly turned out the most delicious, from-scratch meals on a…

Sunday Supper Series: Spinach and Artichoke Mac & Cheese

Cooking·Recipes·Sunday Supper Series·Writing

OK, first things first: This is technically not mac and cheese because, truthfully, there’s no mac–as in there’s no macaroni. Wait, what?? Typically, I’m a mac and cheese snob–I hate when various types of pasta–farfalle, penne, etc. are used in place of good ol’ traditional macaroni. Don’t even get me…

French Lesson: Pomme Frites & Aioli Recipe

Recipes·Writing

There are few things more satisfying than hand-cut fries (or pomme frites as our beret-loving, ketchup-hating friends across the pond call them). Something magical transpires when those beautifully starchy matchsticks hit hot oil–leaving their skins slightly wrinkly but crisp. When paired with a simple aioli–well, that just elevates the dish…

New York Fashion Week + Food: Only the Models Don’t Eat

Chefs·Restaurants·Travel·Writing

DINNER WITH AN IRON CHEF OK, so the heading’s misleading–I didn’t exactly dine with an Iron Chef, but I did dine at an Iron Chef’s restaurant during New York Fashion Week. In fact, this particular chef and his Meatpacking District eatery are world-renown. Is the suspense killing you yet? One…

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Writing - Page 2

How to Spot a Fake Foodie

My Adventures in Baking: Upside Down Polenta Blood Orange Cake

Eating Like Oprah at Blue Pig Tavern

Creating the Perfect Indoor Kitchen Potager

Sunday Supper Series: Polenta Cakes with Mushroom Marinara

Sunday Supper Series: Perfect Pot Roast (Seriously.)

Sunday Supper Series: Spinach and Artichoke Mac & Cheese

French Lesson: Pomme Frites & Aioli Recipe

New York Fashion Week + Food: Only the Models Don’t Eat

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