Avid runner, cyclist, yoga enthusiast, knitter, cook. Mom of 3 hungry teenagers. I go the grocery store and farmstand just about every day.

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  • Location: Westborough, MA
  • Favorite foods: Soft shell crab, lobster, artichokes, fish, chicken, roasted eggplant, fresh pasta--really, anything but red meat.
  • Last bite on earth: Lobster tamale dipped in clarified butter.

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

I made this the other night with all the listed was simply amazing. Worth the effort, incredible flavor, hearty...the best.

Taste Test: We Find the Best Bread for Stuffing

Aya FTW. And so polite too!

Win a Copy of 'Plenty More'

shredded brussel sprouts with maple syrup and pomegranites.

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Coconut rice with black bean tomato curry sauce

Cook the Book: 'Coi' by Daniel Patterson

Avocados and fresh, fresh ingredients--steak, tomatoes and wine sauces.

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

Texan hot spicy i couldn't eat more than 2.

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

Kenji's Pho with trotters in the broth; sourcing it alone took a few days!

Quick and Easy 1-Hour Pho

Is it possible to make this with pork and chicken but not beef and flank steak?

Cook the Book: 'One Good Dish' by David Tanis

Hot and Sour Soup.

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Salted Smokey White Chocolate Cherry

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

popcorn with truffle salt and butter.

Cook the Book: 'Ottolenghi'

miso marinated eggplant with garlic, pine nuts and sauted kale

Bake the Book: Balaboosta

Cook the Book: 'The Vermont Farm Table Cookbook'

gold cherry tomatoes. i eat them like candy.

Cook the Book: 'The French Market Cookbook'

Caramelized leek tart with Cherry tomato confit.

Bake the Book: The Ice Creamists

Toscanini's white chocolate ice cream

Cook the Book: 'Flour, Too'

Pain du chocolat

Cook the Book: 'Hiroko's American Kitchen'

I have been using benito to make my own dashi, miso in salad dressings, and toasted sesame oil on scrambled eggs.

Giveaway: Win A Limited Edition "Zelda Collection" from Jeni's Splendid Ice Creams

A margarita,but only with grapefruit juice, tequila and lime.

Snapshots from the Guinness Storehouse in Dublin

My husband and i visited the storehouse a few years ago, can't say enough about what a great tour it was--learned all about hops and barley (i sort of wanted a quiz at the end!), watched a great series of videos on barrel-making, and loved the whole feel of the experience--definitely one of the best things we did in Dublin by far

Cook the Book: 'The Chinese Takeout Cookbook'

Dan dan noodles with chicken

Cook the Book: 'Try This at Home' by Richard Blais

Lobster mac and cheese with truffle oil.

12 of Our Favorite Food Movies

I'm with @MaggieK, Mostly Martha is a classic. Also, how about French Kiss--many great food scenes, and one incredible dinner in a vinyard.

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

Smoked ribs at my friend's house down the street. Amazing.

Cook the Book: 'Vietnamese Home Cooking'

Pho in a restaurant in Brookline MA

Lunch place near MOMA

A friend and i are visiting MOMA next Friday; looking for a fun place for lunch near MOMA. We are We are walking to Madison between 55 and 56 for the bus uptown after lunch, so anywhere around that area is great too. Fun, not wicked (guess where i'm from?) expensive but good food. Thanks!

Too many heads of garlic: What to make?

After a long week of big family gatherings, I am left on an island with 15 heads of garlic. I have limited fridge and freezer space, but hate to waste food. So, serious eaters: What can I make with all that garlic?


Looking for restaurant in Hamburg

My husband and I attend a biotech conference each year in Germany, and he hosts a dinner at a local restaurant for about 25 clients. This year the venue is in Hamburg, and I'd like a recommendation of a place that has a private dining room or area, open on a Monday night, and is in the downtown area near the conference center (CCH Congress Center).

Any ideas? Thanks!

Looking for spicy lunch food

I cook lunch every week for my husband's company, 11-18 people. I make soups, salads or sandwiches that can be made a day or two ahead of time and send them in with him in the morning. People at his office LOVE spicy food.
Next week I'm making my last lunch before I leave for the summer, so I'd like to make something that will knock them off their feet. Any ideas or recipe links to great spicy food that can be pre-prepared? Anything goes! Thanks.

How to pre-make sandwiches for next day

I am cooking weekly for my husband's company; about 12-16 people every week. I would like to make more sandwiches, such as the open-faced salmon sandwich on lettuce with tomatoes, avocado, etc. Any hints on how to keep the bread from getting soggy on those and other sandwiches? I make everything the night before because he takes them into his office early the next morning. Love any tips you might give me, much appreciated!

Black and White appetizer?

My book group just finished reading "Night Circus", and will be coming to my house to discuss. I want to serve food that is black, white, or black and white in keeping with one of the book's themes. Light appetizer and dessert; i am making popcorn but would like to offer another app and would love some dessert ideas. 6 women are expected. Ideas?

Dining out in Brussels and Dusseldorf

SE gave us GREAT recommendations when we went to Dublin, so i'm back for more. We'll be in Brussels and then Dusseldorf end of Oct/early Nov. We want fun, interesting, great places to eat. Money no object as husband will write it off for business. Not a big fan of German food, but love inventive, or truly great dining experience.

What say you?

Great restaurants in Dublin?

My husband and I will be in Dublin for 2 days in July; staying at the Morgan hotel downtown. Any recommendations for a great restaurant while we're there? Any cuisine is fine. Thanks!

Changing my grandmother's recipe?

I offered to make my grandmother's sweet potato and apple casserole for Thanksgiving. The recipe says "Combine Karo, dark brown sugar and butter, cook apples in syrup until almost tender and golden and set aside".

Here's my question--can I use something besides Karo syrup, which seems too sweet and thick? Maple syrup? My whole family is used to these potatoes so I don't want to mess with the taste, just the ingredients, which by the way listed no quantities. How much do I add of each thing do you imagine?

Suggestions on how to de-bland a dish?

I made a chicken stew from The Kitchn with chicken thighs and legs, preserved lemons, a cinnamon stick, paprika, coriander, tomatoes and tomato paste and oregano. It is moroccan-esque and not made in a tangine.

It came out incredibly bland. I added more salt and pepper, still blah. I used smoked paprika and added vietnamese cinnamon, still blah. What else can i add to this dish so i don't have to throw out the remaining 5 lbs. of chicken and stew?

Here's the original recipe, i made it as is and then added the things i listed above:
Chicken Stewed with Tomatoes, Cinnamon, and Preserved Lemon
Chicken thighs and drumsticks, about 8 pieces
1 onion, chopped
4 cloves garlic, minced
1 tbsp. coriander seeds
2 tsp. paprika
2 tsp. oregano
1 tbsp. tomato paste
1 14-oz. can chopped tomatoes
2 preserved lemons, rinsed and chopped (pulp discarded)
1 stick cinnamon
1 cup water
2 tbsp. chopped parsley
2 tbsp. olive oil
Salt & pepper to taste
In a deep skillet or a French oven, saute the onion in the olive oil until soft. Add garlic, coriander seeds, paprika, and oregano. Saute for another minute.
Add the tomato paste, tomatoes, water, cinnamon, and preserved lemon. Mix well. Add the chicken. Cover the pan and simmer for 30 minutes.
Add the parsley. Taste first to see if it needs salt - it shouldn't, because of all the salt in the preserved lemons, but taste to be sure. If needed, add salt and pepper to taste. Cook another 5 minutes without the lid.
Serve with rice or couscous.

Restaurants in Boulder CO

I'm going out next week to visit my student-daughter in Boulder. I'd like to take a group of her friends out for a reasonable meal, and then take her and her brother out to a nicer place for the three of us.

Would love any recommendations for breakfast, lunch and dinners. I will have rented a car so we can drive anywhere, and my kids like all cuisines.

grilled watermelon--do ahead?

i am making a salad with grilled watermelon, goat cheese and mint. Can i grill the watermelon earlier in the day or do i need to grill it and serve it right away?

Grilled corn with queso fresco cheese HELP!

I picked up this tidbit off the Kitchen Therapy website:

"Crumble some queso fresco into tiny pieces on a large platter. Brush the cooked corn cobs with butter and roll in the cheese. Maybe squeeze a lime over the top."

Last night I grilled the corn, buttered it right off the grill, and rolled it in my room temp crumbled queso freco cheese. Problem was, that cheese didn't stick, not one bit. I tried pressing it into the corn, mashing it in, nothing. Finally just sprinkled it all over the top and gave up. What's the secret? How do you make the cheese stick, even just a little bit, to the corn?

I made my own ricotta!

Thanks to readers and posters here and on The Kitchn, I finally decided to bite the bullet and make my own ricotta. It was all true--easy to make and tastes amazing. Tonight I served it as a dressing (mixed with lemon juice, nutmeg and a little sugar) for a strawberry and raspberry arugula salad. I'm a convert; will never buy ricotta again!

Fun South Beach restaurant?

My SIL and I (in our late 30s and middle 40s) are going to South Beach for the weekend; would love to go to a fun place that we don't have to be all gooped up for, but has interesting food. Any suggestions?

What would you put in small phyllo cups?

I often make appetizers and desserts by putting a mix of ingredients into those little store-bought phyllo cups. For example:

a small piece of pear, brie cheese, honey and thyme
s small piece of tomato, smoked mozerella and basil
a raspberry and good quality chocolate
a dollop of ricotta cheese, olive oil and a sliver of mint

i'm trying to think of some autumnal version of this such as:

a piece of butternut squash, sage and brown sugar
small pieces of sauteed mushrooms, butter and thyme

but i'm stuck on one more ingredient for apple, cheddar and???

Also, any other ideas that you may have for what to put in a phyllo cup would be great!

Need a fun/great NYC restaurant suggestion

My husband and I are coming to NYC to celebrate our 20th anniversary.

Thanks to all you readers, I got a great hotel in midtown: The Library at 299 Madison Avenue at 41st Street. I am 2nd on the wait list for Per Se for Saturday night. What I'd love now from you is a suggestion of a fun place we can eat on Friday night that may be near our hotel (quite able to walk long distances), and any other suggestions you may have for breakfasts and lunches while we're in the city. We are adventuresome eaters and like to try new things.

Also, if we don't get THE call from Per Se, any other ideas of someplace amazing that we can book for our anniversary dinner?

Thanks, you are all an amazing resource!


Per Se and a place to stay?

We are planning on 20th anniversary around my determination to get a reservation at Per Se. I've read the strategies, and am ready to aim for November.

Here's a question for all of you--do you have any suggestions on a fun/funky hotel to stay in that is located in mid-town? Love to hear any ideas you may have; not planning on spending gads of time in the room (it is our TWENTIETH after all!) but would love to stay someplace a little out of the ordinary in terms of funk (hopefully not expense, though I know it will be big bucks because of location).



Light Apps for a BIG dinner

We are hosting a lobster and steamer dinner for ten on saturday night--lobbies, steamers, mussels, corn soup, salad, chicken, grilled veggies and dessert.

I'd like to serve something for a light appetizer when people arrive, but nothing really heavy and bready given the meal that's coming--any suggestions??


What do you eat a Vidalia Onion with?

I used to cut up Vidalia onions with tomatoes, cucumbers and chick peas, pour some Annie's Cilantro and Lime dressing over it and eat it...the dressing sort of cut the raw-ness of the onion. Annie's doesn't make that dressing any more and i love raw vidalias, but what to put on them or with them? Any ideas?

Skillet Fried Mac and Cheese from Zingerman's Roadhouse

Before picking up Ellen Brown's Mac & Cheese, I assumed all fried macaroni and cheese must be breaded and deep-fried a la Paula Deen. But the Skillet-Fried Cheddar Mac and Cheese, adapted from Zingerman's Roadhouse in Ann Arbor, is a far more delicate affair. The sauce is made exclusively with raw-milk cheddar, and the final fry is in a tablespoon, rather than a couple quarts, of oil. This step exists for the sole purpose of creating large crispy pieces of cheese akin to Italian frico. More

Dinner Tonight: Steak Sandwich with Corn, Tomato, and Avocado

It may be September, but that doesn't mean summer is over—certainly not with all the late-summer corn available for eating. I can't resist buying corn when it's both cheap and good. One thing I discovered this year is that it doesn't really need to be cooked: You just cut if off the cob, toss with some lime juice, olive oil, salt and pepper, and it makes a phenomenal addition to a salad or as a relish. That's the idea for the topping in this steak sandwich recipe from the San Francisco Chronicle, in which fresh corn gets mixed with sweet tomatoes and fragrant basil. You can't go wrong with those three together. More