I come from a food-loving Greek and Irish family of amazing cooks. I received my bachelor’s degree in journalism from UMass Amherst, where I wrote food stories for the Massachusetts Daily Collegian and contributed to Yankee Magazine’s Best New England Recipes. Along with Fine Cooking I write for Yankee, Edible Rhody and Artisan Kitchen. I play with cheese, chocolate and olives all day long at my job as a specialty team member and culinary demonstrator for Whole Foods Market. I love to cook without recipes and combine savory ingredients with sweet ones. I also cry at the end of tomato season when forced to break up with my summer fling, the caprese salad.
These soft pretzels are bite-sized and addictive, not to mention very easy to make.
In celebration of National Peanut Butter Day, a blog that's all about the creamy, nutty stuff we love.
There are few things more decadent than a rich, crispy leg of duck confit. Here are a few simple steps to making it at home.
Parents, rejoice! Let your kids play with their food and they just might start liking their fruits and veggies.
A fresh take on tuna salad for all you mayo-haters out there.
Don't jump to health extremes this year. Instead, make wholesome, delicious changes to your diet that you can maintain.
Salted caramel, pretzels, brown butter. Seriously, what more could you ask for in a cookie?
This homemade chocolate spread is smooth and rich, the perfect treat to give and enjoy this holiday season.
These skillet dinners couldn't be simpler for a quick weeknight meal or a comfy weekend at home.
It may not be covered in flowers and fondant, but this cake is rustic, beautiful and unlike most other baked treats.
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