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Easter Leftovers’ Shepherd’s Pie

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Romaine, Asparagus, Tomato Salad and Lamb-Sweet Potato Shepherd’s Pie Lamb and Sweet Potato Leftover Shepherd’s Pie Yesterday, I made this pie with the leftovers from the Easter Lamb. Ordinarily there are no leftovers in our family, but there was a lot of good food at our feast, eaten at my brother Peter’s house, on a… View Article
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One by One

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After fifteen years working for another company, I’m three months into the official launch of my own venture. Just getting to the launch part took several months of lawyers, accountants, web developing, soul searching, lawyers again, and more soul searching. Brick by brick, bird by bird, one step at a time, whatever you want to call it—that’s… View Article
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Potato Salad for Easter

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When I arrived at my mom’s for Easter, she’d been combing through all my books to find her potato salad recipe, but with no luck. It was a bit of a surprise, as there are very few of her gems that haven’t been published. After a little digging we realized that it wasn’t in one… View Article
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Rose’s Tuna Salad

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A reader wrote to ask for my mom’s tuna salad recipe (which I couldn’t help but mention in this description of Rose). Today, once again, a Quinn said, “there’s nothing in the house to eat.” Looking beyond the near-empty fridge, the crisper and pantry held a few secrets and about-to-go-sour ingredients. Surely, a tuna salad was well… View Article
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Why Cooking Comforts

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I can only speak for myself. Happy, sad, or in between, my kitchen is my safe haven. Stand up and chop the onions for dinner. Beat the butter and sugar for cookies. Roll the meatballs. Thats what cooking can do for you. Anchor yourself in firm footing: Do you know what I mean? Personal, national,… View Article
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Eat Out To Eat In

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Cooking at home and eating in is what I happily do most days. Eating out is usually an adventure, rarely my first choice, and always for just a few different reasons–either inspiration or celebration–rarely in between. That means the options are either little known and affordable ethnic spots or special primo product ones. Over all… View Article
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Get on the Granola

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This happens every Sunday that I am home. A big batch of granola is made to stock up for the week. First off, even at the most affordable markets, the price verses quality of packaged granola drives me completely nuts! The worse brands are too much money. And half the time it’s rancid, which is what happens… View Article
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One More Soupy Weekend

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Here in NYC, on the second to last March weekend before Easter, one last snow storm is supposedly heading our way. While my family and friends seem really bummed about it (we’re ready to jump head first into barbecue season), I turn to my number one winter coping skill, souping-braising-stewing. As long as I have… View Article
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A Riff on Chicken Fricassee

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There was a whole chicken in the fridge and an increasing number of people to feed, so my plan for roast chicken flew out the window. Instead, I cut the bird into 10 pieces (breast parts in half), and put the back bone, wing tips and neck into some simmering salted water for a quick… View Article
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Fish Chowder

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Some things are so easy to make yet can seem as though they should be hard. Old school chowder is one of those dishes. Many fish markets sell “chowder fish” at a ridiculously reasonable price which is usually the leftover bits and ends of mild white fish that have been cut off from the bigger… View Article
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Pinot Noir

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Full disclosure: I am no wine authority, just a sipper who throughly enjoys drinking it with meals on a regular basis. Anyone who knows me well knows that my absolute favorite wine is old world red French Burgundy. Yes, that’s a broad statement–but in a very general sense it’s true. I like the elegance and… View Article
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When Is Chicken Parm not Parm?

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  When you realize there isn’t any Parmesan cheese or mozzarella in the fridge BUT, you thought that there was. The Burrata, brought home from a catering job by Miles just looked like mozz. I remembered a tub of store-bought preshredded Romano cheese languishing in the back of the fridge. And here’s the thing about… View Article
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Inside out linguini with clams

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Now and then a new idea hits me–and by new I mean a new way to do a favorite thing. I had a couple dozen clams, and some leftover pasta . While I was headed for Clams Casino, instead here’s what happened: roughly chop some leftover pasta (mine was already tossed in butter, lemon and parsley)…. View Article
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site under renovation but FIRST this news:

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September 14, 2015 After 15 years of leading the food department for Martha Stewart, one of the most evolutionary thinkers of our time, I’ve resigned my position as SVP, Executive Editorial Director, Food and Entertaining, to build a family business of my own. My mission, which started with Mad Hungry, is to show the next generation how to… View Article
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TEDx Talk

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        This talk was given at a local TEDx event, produced independently of the TED Conferences. It was filmed and edited by Tijo Media at the Carpenter Theatre at Richmond CenterStage in Richmond, VA.    
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brick cold

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Our apartment is on the top of an old building–a former storage area and a layer that I’m sure wasn’t meant for human habitation. Sure, it has skylights and south, west and east views, but it’s brick cold in the winter and too hot in the summer. When its really windy outside, I’m quaking in… View Article
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Valentine Eats

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Yesterday at work we planned a shower for our longtime food colleague, probably the cutest pregnant woman I’ve ever seen. Sweet lover that she is, we planned cakes, brownies, etc. Then it hit me, she’s a proud Oklahoma-born eater too. We changed our plans, and what a good move. The individual frito pies, used the… View Article
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Another 2014 favorite Food

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Bagels I was fortunate to visit my former home city Detroit twice this year. The city is reemerging after years of hard luck. Like so many places, a food revolution is taking hold. It’s not only galvanizing folks to do interesting things everything I have tasted is also first rate delicious. The bagel pictured here… View Article
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Quinoa, what?

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I just keep trying to love quinoa. I know it sounds crazy that I can not figure out how to upload an image. I keep getting all sorts of warning messages about permission etc. It doesn’t really matter, the image wasn’t that great anyway. All I mean to say is that I know I should love it–quinoa… View Article
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Cookbook Gifts

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Looking for gifts? Baking Here’s a light topic to consider for my first post in over a year. If you have a friend who is either a baker or preserver, then here’s a few recommendations for you: The Baking Bible by Rose Levy Beranbaum is a classic that will outlive us all. Rose is a… View Article
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