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Category Archives: Food

I haven’t been around this blog much.  But…that’s because I launched a new business in the Fall of 2010 and it’s been picking up steam ever since!

Brooklyn Food Tours!


The Carroll Gardens Italian Food Walking Tour

A walking, tasting, learning experience!

We visit 7-9 of the best historical Italian food establishments in the neighborhood, and enjoy generous samples of the foods for which each spot is famous, such as quinissential rice balls (arancini), excellent thin-crust pizza, melt-in-your-mouth soppressata, home-made mozzarella, freshly baked Italian lard bread, sweet cannoli, locally roasted coffee, classic Brooklyn egg creams, and more!

Saturdays at 12:00pm

$35 per person – includes a walking tour with historical information and…plenty of FOOD!  All tours last approximately 3 hours.

For additional info


So please visit my new site – there’s a blog there as well – and see what I’ve been up to…hope to see you on the tour.  🙂




OK, I admit it – as much as I’m into healthy food I wanted everyone to STOP already with the “dark leafy greens”.  I hate the way they look in the market – large unwieldy bunches, rugged and raw, tough to chew.  Not appetizing…pass.

However, the health benefits are undeniable and no, you’re not going to get too much dark leafiness from your occasional side salad.

Happily, there are lots of recipes online for a little miracle called KALE CHIPS.  Not to be confused with the revolting bagged varieties in health food stores, yuck.  The homemade version is. however, delicious!  And easy to make.

1.  Try to find Lacinato kale, it’s nice because it doesn’t have the big tough stalk in the center.  This is the one I buy.

2.  Rinse it off in the sink and shake it a bit.  Don’t dry it, don’t spin it, don’t take the label off.  Just rinse and shake.  Put it on your chopping block and revel in the ease of cutting the stems off…the nice farmers made it easy!  Chop off a couple inches above the label and voila, all the tough stems are gone in one swipe, toss it out.

4.  Chop the kale into bite sized – or bigger – pieces, don’t be too perfect about this.

5.  Worthy of another blog post, but for now, my roasting fat of choice is GHEE.  Ghee can be heated at a very high temp and not turn into a trans fat.  Olive oil…the jury’s out.  Until they decide, save good olive oil for cold eating – salads, etc.  Ghee and coconut oil are safe at high temps plus ghee is a clarified butter so it’s good for lactose intolerant people (the milk fat is removed).

6.  Dot some ghee – I just dug a teaspoon into the jar and pushed little bits off with my fingers.  Sprinkle kosher coarse salt liberally.  These are going to be potato-chip like, so go for it with good salt.

7.  Bake in a preheated 350 oven for 10 minutes.  Pull out and stir – use tongs to get the ghee moving around.  See how they’ve reduced in size?  That’s why those great big bunches shouldn’t scare you, soon you’ll be wishing you had more.

8.  Roast another 10 minutes.  There will be brown, crispy crunchy pieces and tender dark green pieces.  The picture might not do justice to the crispy crunchy/tenderness of these chips, but just trust me on this.

They are addictive and incredibly nutritious, fast, cheap, and ridiculously easy.  Enjoy!

People always ask me what I eat.  Even Mike, my blog’s main only fan, said he wanted to see my “healthy food”. OK, here is a typical snack/light lunch.

1.  Start with the best yogurt you can find.

(This doesn’t include Dannon or really anything that comes from the grocery store.  I get mine at a lovely cheese store in Carroll Gardens aptly named Stinky Brooklyn.  Cheese shops have high-end, local dairy products. This yogurt is from Evan’s Farmhouse Creamery (upstate NY).  I love the lemon flavor, it’s just AMAZING; subtle and sweet.  Their milk is also great…cream on top, delicious.  Yes…you pay more for these products but no…they are not as expensive as your trips to the doctor if you keep eating grocery store junk. 🙂  )

2.  Add some fruit – I love berries.

3.  Toast your nuts!!

(It’s easy if you use a toaster oven.  I toasted these shelled pistachios (buy them shelled in a container, they may seem expensive but all you need is a handful, the container will last a long time!).  They are nutritious and delicious.  3 minutes on a pan in the toaster oven makes them crunchy and enhances their pistachio-ness.  Toast all your nuts – trust me they are much better! – then chop them or eat whole.  3-4 minutes will do it, you’ll know it’s time to pull them out if you can smell a nutty aroma, then move FAST, they burn in a flash.)

4.  Survey your pantry for any nutritious bonus add-ons.

(I sprinkled a bit of unsweetened coconut over my masterpiece…just because I had it leftover from a recipe and I’m trying to use it up.  Necessity is the mother of delicious invention.)

What snacks do you eat that are quick, easy and nutritious?  I love to hear your ideas.  xoxo

for the apple of my eye.  









Having been invited to a dear friend’s home for Thanksgivng and offering to bring a dessert, I pondered the possibilities.  I make a GREAT cheesecake which has elicited spontaneous marriage proposals…sadly, from already married people.   And I make a nice, classic pumpkin pie that always gets positive reviews.

But I thought, why not combine them into one.  And so I made a layered dessert which is beautiful and delicious.

I won’t bore you with the recipe details (unless you want them) just thought I’d share the eye candy.


Graham cracker crumbs come together with melted butter and sugar to form the base.


A layer of cheesecake blankets the crust…


 …and then gets baked until nice and firm.


Now it’s time for a layer of pumpkin.  I whipped the pumpkin and then folded in an egg white/sugar meringue to create a mousse…


…then spread all over the cheesecake.  Imagine the aromas…ahhhhhh.


Lastly the whole thing is topped off with freshly whipped cream.  YUM.  My only regret is not bringing my camera to show you the perfect layers when cut and plated…you’ll just have to trust me.  😉