At 10 years old my mom had had enough of my shenanigans.
I was the pickiest of picky eaters and this picky eater never went down without a fight.
So she gave up, and I was allowed to make my own dinners, whatever my little heart desired.
Well, both my heart and stomach were ramen noodle addicts.
Sure, you could have regular old garlic bread.
Yes, it is warm, garlicky, and of course, buttery.
But why not throw some creamed spinach into the mix, creating a garlic bread with a creamy, spicy base that also gives you a Popeye’s dose of spinach?!
I’ve been obsessed with traditional basil pesto for a very long time.
When I first tried it I was at a point in my life when green things still made me feel a little queasy--but once I closed my eyes and took a bite, I realized how crazy flavorful and addicting pesto can be.
Ok, time to come clean, everyone has done it, I’m talking about that time that you took a store bought cake, pie or appetizer, gussied it up a bit and passed it off as your own.
Hey, we don’t all have the time to make a 6 layer cake to bring to Thanksgiving! And sometimes, even when you do, your beautiful creation doesn't make it through the cab ride to your in-laws, and by the time it reaches the dessert table it an official #FoodFail (I only cried a little)
For almost a decade I bartended and ran a bar here in NYC.
It was a pub: casual, relaxed and the kind of place that welcomed you as much on a Saturday night as it did on a Tuesday afternoon.
My family is big on Brussels sprouts for Thanksgiving (along with a laundry list of other must-haves, we like to eat).
So as the one normally in charge of anything veggie, I often find myself elbow deep in Brussels sprouts come November.
Game day in our house is always a good day. I’m usually pretty into football, but when the game loses its energy with endless penalties or Eli has thrown his 5th interception, that’s the perfect time to whip up some game day food.
Though I love my Buffalo Chicken Spring Rolls or Mozzarella Sticks, when we are talking game day dinner, we are talking chili!