Another exciting thing to share! Read it here. I was asked to write this after a content manager at OpenTable read my Bon Appetit magazine piece. I loved writing this and I hope you love reading it!
Wow, Friends! I am now a published author! This is so meaningful to me – Bon Appetit and Food & Wine magazines have been an important source of joy and inspiration to me for most of my life! I am over the moon to have my story shared in Bon Appetit! https://www.bonappetit.com/story/communicate-through-food (The illustration isContinue reading “My essay in Bon Appetit Magazine!”
These days of winter shifting to spring are full of fluctuations and freshness and remnants of coziness. That is my motivation for this recipe. This dish captures the transition from winter to spring. We enjoyed this with panko-crusted vegan “chicken” cutlets, but it would also be nice with a light fish dish. Enjoy! ½ onion,Continue reading “Spring to Spring Stew”
Hi my spooky friends! I have a tasty treat for you today! It is delicious and nutritious. Order your jar today. This was my costume idea! My sisters made it a reality. Franktastic is for my late father Frank. This was my first time designing my costume, and I am so thrilled with it!
This simple dish is a symbol of the transition to fall from summer. It can be a side or main dish. I recommend more spices and salt, but I like strong flavors. It was so tasty and cozy! Can be enjoyed warm or chilled. Ingredients Salad: Quinoa cooked 1 cupSweet potato 1 1/2 cups dicedContinue reading “Falling to fall Quinoa Salad”
This is my first created recipe. It is inspired by summer’s bounty. If you don’t have these vegetables, it is easy to substitute tomato and squash. I made this with my sister and it was so good!