One of my favorite cakes adapted for my new home. It’s so simple that I’m sure you’ll make it as often as I have.
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TALES & RECIPES FROM LIVES WELL LIVED
One of my favorite cakes adapted for my new home. It’s so simple that I’m sure you’ll make it as often as I have.
Read MoreI love making dinners from root vegetables in the autumn. There is just something so satisfying about them – in addition to the fact that they are very easy to prepare. Today on Market to Table, I’ll show you how to prepare a few root veggies and some ways to make them a meal in your home.
Read MoreI thought of a meal that Sadie might like and I think this would be it (besides ice cream, which I don’t have the capacity to make here). It has some of her favorite things – bread and eggs to eat and a pumpkin to boop and then stare at. It’ll make a lovely lunch for you this autumn. Hope you can cozy up to it and share with a four-legged friend.
Read MoreMy favorite cookie – the be all and end all of chocolate chip cookies. The NY Times Chocolate Chip Cookie is my cookie love for life and will never be replaced. Though I did not create it, I don’t think one should mess with perfection, unless adapting a recipe for a foreign kitchen, as I did here out of necessity (and for fun).
Read MoreThe first Market to Table recipe from my new apartment in Bra, Italy. A pasta dish that is quick, easy and uses only ingredients that were grown or produced locally, but can easily be reproduced elsewhere in the world. I hope you’ll enjoy this inaugural Italian Market to Table!
Read MorePizza al taglio is my favorite way to eat pizza – everything is baked up on a thin crust on a rectangular baking sheet in a very hot oven. You can top it in all of the ways you would a normal pizza – there is just more to enjoy. Here is one of my favorite combinations.
Read MoreA favorite recipe from Ethan’s cooking adventures with his friend Li You in Germany. Complex and satisfying, it will make you throw away your takeout menus.
Read MorePolenta is an overlooked meal that should become a staple. It’s simple to cook, delicious to eat and irresistibly versatile. In this week’s Market to Table (the final one from Northeast Ohio for awhile – the rest will come from Italy and elsewhere), I will show you two ways to make polenta using some of the best produce of the season.
Read MoreMy take on a favorite Italian coffee preparation that I enjoyed every Saturday during the summer in Chagrin Falls at a wonderful local coffee shop. Make it at home before the summer is over (so soon!).
Read MoreAn apple pie that bites back. Flavored with bourbon and a myriad of spices, this is a fantastic pie to cozy up with on one of those cooling autumn nights that will be upon us soon.
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