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Cook the Book: 'The Heirloom Tomato'

During tomato season I am constantly making French tomato tarts using my home-grown heirlooms, Gruyére, French mustard and Nicoise olives. In my mind, there's nothing else that comes close to this.

Cook the Book: The Perfect Finish

My family would probably say it's my Lemon Tart with mile-high Meringue. They can't get enough of it.

Cook the Book: 'Recipes from an Italian Summer'

White Beans with Tuna and Red Onion, drizzled with the best olive oil you have.

Cook the Book: 'Ready for Dessert'

I'm having trouble deciding on a favorite. Would probably have to choose, however, little lemon tarts with meringue.

Cook the Book: 'Rustic Fruit Desserts'

It's such a difficult question! But, I'll have to say, my mother's apple crisp recipe. It's good at all times of the day!

Pizzeria Mozza Just About as Good As You've Heard

A year ago I was fortunate enough to eat at Osteria Mozza one night and Pizzeria Mozza the next day for lunch. All I can say is, both experiences were amazing!

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

Eleven dollars!! Homemade marshmallows are so far and beyond anything you can buy in a grocery store and can be made for practically pennies. And... making them is not difficult.

Cook the Book: 'Kneadlessly Simple'

My favorite bread to bake and my favorite bread to eat... OLIVE