Oil Free Cashew Cilantro Ginger Dressing
On a quest to discover oil free dressings I recalled the wonders of cashew cream. I made it often for my vegetarian client in North Carolina and here I am […]
I am a chef and culinary instructor with over forty years of experience in the food industry. Beginning in Manhattan, I started out as a prep cook in the kitchens of the top caterers and worked my way up to lead chef within a few years. We catered to the rich and famous and I even had a few gigs working for Martha Stewart. She was still a beginner in the food business and far from being famous.
I quickly learned that to survive you had to master more than one skill and became a recipe tester and writer for food magazines. Ladies Home Journal trained me on the job and from there I worked with Food and Wine, Fine Cooking, Cooking Light and Vegetarian Times.
Fast forward forty years. Having lived all over the U.S. from NY to LA and back and I am now writing from my new home in the Netherlands and creating a journal of my adventures in food and life.
My specialty is global cuisine with an emphasis on clean, simple dishes that highlight the ingredients in hand.
I am an adventurous traveler and find that cooking, exploring, eating and traveling all have a common thread; being curious and eager.
Here is to the curious and eager in all of us!
On a quest to discover oil free dressings I recalled the wonders of cashew cream. I made it often for my vegetarian client in North Carolina and here I am […]
Can you imagine being a chef for over forty years and finding out you can no longer eat gluten, dairy, fat, meat or anything fried…? I moved across the pond […]
This is my favorite Buddhist saying and for these times we are living in, apropos. We had a plan, the plan is now gone, we have accepted that the moment […]
I am amazed at how fickle the weather is here. Last week it was 70 degrees and I had my sandals on and now it’s chilly and windy and 55, […]
What a time to have moved across the ocean. All our ducks in a row, or so I thought, this move was in the planning stages for over ten years. […]
Asparagus Cheese Tart Serves 4 Ingredients Flour for rolling out dough 1 sheet frozen puff pastry 1 cup grated parmesan 1 cup grated gruyere 1 1/2 pounds medium asparagus 1 […]
This dish can be made with raw or roasted cauliflower or steamed broccoli. I just discovered raw cauliflower recently and I love it. You can also add sliced mushrooms, red […]
Burrata on Crostini with Caramelized Shallots and Bacon Serves 6 to 8 Ingredients ¼ cup olive oil 1 cup thinly sliced shallots ¼ cup balsamic vinegar 1 Tb. brown sugar […]
Stuffed Eggplant with Feta- Imam Bayildi Serves 8 Ingredients 4 medium eggplants or zucchini Salt 4 Tb. olive oil, divided 1 medium onion, finely chopped 4 garlic cloves, minced 1 […]
I love chocolate and especially adore this simple elegant dessert. I usually make it the day of a party and allow it to sit in the fridge all day. Dark […]