Guest posting is a natural phase of food blogging because that’s what the community is all about … sharing.
It’s an honor to be asked to imprint your work on someone’s blog because it’s their way of saying “I like what you do and I’d like to introduce my readers to you.” By accepting the offer, it’s your way of saying “ditto, right back at ya“.
I gave the gift of Food. And Love. And Time. Theirs. Mine.
It’s dinner delivery four nights a week (M-TH) for the month of April to a hard-working couple of newlyweds who arrive home really late from their jobs. It’s difficult for them to keep a healthy and versatile diet and impossible for them to have any discretionary free time after work. Continue Reading
Do you remember this fabulous event from last year? (Post) I gushed all through it because I had such a great time. In fact, I was immediately in countdown mode till the next one!
Here’s Savor the Avenue 2012. Me and about 999 other people feasting and drinking at one 1200+ foot table in the middle of the avenue. Total merriment … as far as the eye can see! Continue Reading
If you liked my roasted broccoli post (and many of you did), you’ll love this one too! It’s sort of like lasagna … lasagna light! No pasta.
I grew up in a very Italian neighborhood in Brooklyn and I’ve eaten ‘Italian food’ my entire life, but it wasn’t until recently that I learned something really valuable. I learned that a little finish with fat is a good thing. A really good thing!
That’s not something my mom (or anyone’s mom) did back in the day. But, as time passed and the world became food-obsessed, I developed my palate and my own style of cooking through my love of all things culinary. And I diverged from the cooking style of that era and from what was considered traditional. Continue Reading
It was love at first sight! And bite!
This huge bouquet of endives with stems and roots attached greeted me at the door when I returned home from a weekend in Sarasota. I think there were about 14 heads in total in the package.
OK, who has leftover ham squirreled in the freezer from the holidays? This one’s for you!
There was an article in the food section of The New York Times this week about using leftover meat mixed with raw meat to make meatballs. I don’t know about that, but the idea of meatballs made from leftover meat lingered. And, somewhere in the recesses of my brain, it met up with all the pork and cabbage dishes I’d seen around the blogosphere New Year’s weekend — and the idea for this dish was born. Continue Reading
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