Free cooking class May 19th, Food Rev...
There are so many wonderful perks to my job as a chef and food writer — traveling (I’ll be in California...
Game Day Grub
The Superbowl will be here soon, and although we’re not into sports {shamefully, we don’t even know who...
Candied Kumquats
Our new home is situation smack dab in the middle of organic orange groves, literally in every direction. Some groves...
Back to School (and Work) Lunches
I’ve been writing and testing dozens of new back-to-school recipes for the past couple of weeks, and...
Strawberry Milkshakes
I was never a “pink milk” kind of kid growing up, unless it was a strawberry milkshake made with vanilla...
Grilled Swordfish with Heirloom Tomat...
The debate over farm-raised fish vs. wild-caught, along with the ridiculously high prices of seafood these days...
Watermelon Ice Pops with Mint
The charm of homemade ice pops is that there are no rules when it comes to containers — they can take any shape...
Blueberry Galette
Of all the freelance writing I do, I’m most proud of my work in Edible Orlando Magazine. The magazine focuses...
Watermelon Granita with Fresh Basil
A prelude to summer hit our farmer’s market with the first appearance of organic watermelons last weekend. We...
Classic Macaroni Salad
I was nine years old when I attended my first pot luck picnic that didn’t involve my family’s Italian cooking. My...
Greek Salad Wedge
On busy weeknights, salads become our go-to vegetable side dish. A sharp chef’s knife makes quick work of rough...
Pecan Blondies
I don’t know about you, but I adore chocolate chip cookies made without the chocolate chips. I was laughed at,...
Peach Salsa Cruda
Last week I experienced one of the most perfect days a chef could have; I was asked to do an outdoor cooking demo at...
Lavash Crackers
Lavash {pronounced “luh’VOHsh”} is a Middle Eastern style flat bread that is rolled thin and baked...
Gluten Free Waffles with Vanilla-Card...
Although I’m not allergic to gluten, I can’t get away with eating much of it without some discomfort for...
Farm Stand Chicken Salad
We found the most beautiful mustard greens at the farmers market this week and couldn’t resist. The farmer...
Goat Cheese Bruschetta with Minted Ba...
Congratulations to Siobhan Ogle and Tiffany Gower, winners of the Edible Orlando Magazine Seasonal Recipe Challenge....
Lemon-Thyme Shortbread Bars
If there is any cookie dough recipe you can easily master and make your signature recipe, it’s shortbread....
Simplicity of Simple Syrup
Simple syrup lives up to its name. Really. It’s simple to make, simple to use, simply delicious (chime in if you...
How to Make Mayonnaise
Mayonnaise is a permanent emulsion made by suspending tiny drops of oil (any kind) and water (usually lemon juice or...
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