Most people that know me or eat with me know that I’m fairly willing to try anything. And that includes fruit. I’ve tried and am trying just about any piece of produce that catches my eye. But grapes? Grapes easily fall into the all-time favorites list. When I was younger, it was all about green grapes. I was accustomed to
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In my world, this summer was all about canning. It’s like an evil yet awesome addiction that takes over you. Why exactly I enjoy making up a tiny batch of plum noir jam or a few pints of peaches in honey syrup, the excitement of something unknown like tomato jam or quite well known like your classic dill [green bean]
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This is something I know I shouldn’t make a habit of, but I must start with an apology. This recipe has sat in my draft folder for months. I adore this zucchini bread and cannot imagine not sharing this with you all. In the prime of summer, when your grocery stores, farmers markets, CSAs, gardens were overflowing with summer squash.
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Fall has officially arrived in New York. And my heart is torn. I’m happy to leave behind the fabric-stuck-to-my-back sweaty days and dive into scarves and sweaters, quite sad to say goodbye to beach days and be faced with 6pm sunsets. While the prospect of soups and braises excited my culinary mind, I’m not ready to say goodbye to the
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