Somehow I made it through my 20s not knowing how to cook. “I only keep the kitchen for resale value,” I once quipped to my neighbor, Rhett, about the shiny, unused room tucked into the back of my Capitol Hill townhome. He would laugh heartily when re-quoting me, which was, of course, each time he met someone new during numerous parties.
Little did I know then how much I would come to enjoy cooking, how therapeutic it could be after a stressful day of work, or how creative an outlet it could provide for someone addicted to trying new things. Honestly, I don’t know why it took so long to pick it up. I’ve always loved entertaining and have many pleasant childhood memories spending time with grandma as she cooked for her large family at the farm in rural Butler County, Pennsylvania.
“The art of dining well is no slight art, the pleasure no slight pleasure”
— Michel Eyquem de Montaigne
Under the Tuscan Sun
Life happened, I guess. I went away to college, joined a consulting company, and spent my time traveling the world, eating every meal out. Basically, I didn’t give cooking a single thought. That all changed when, while living in Sydney, Australia, a rare opportunity sent me to cooking school in Greve-in-Chianti. My inner chef was awoken by a submersion into the Tuscan region’s ancient, farm-to-table cooking techniques.
But Italy was just the start. As a result of various New Year resolutions to master new dishes, experimenting for parties, and trying to stay busy during the 2020 pandemic, I’ve built up an arsenal of recipes that balance tradition, taste, and simplicity. I hope you enjoy exploring them.
The most requested finger foods from my annual events: Not Turkey, Super Bowl, Gay Super Bowl (Oscars), Christmas, and New Years
Fire up your grill! This collection of salads and grilled meats will give your pots and pans (and dishwashing skills) a much-needed break
When the sun and warmth of summer fade these hearty yet healthy meals will keep you warm on the inside
If I could only have one meal for the rest of my life it would be Italian … Viva l’Italia!
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Mesquite Grilled Brisket
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Grilled Eggplant Caponata
Caponata is an Italian dish that makes the perfect topping for grilled fish or can be served by itself on top of sliced French bread.
Hanukkah Brisket
You’ll want to wait for a cold day to make this Brisket. A long cook time will fill your house with with the aroma of roasting beef!
Beef Bourguignon
Elevated to the status as standard-bearer of all roasts, Beef Bourguignon hails from humble beginnings as mere peasant fare.
Let’s Talk Turkey
Martha Stewart is going to send me hate mail but, when it comes to the crown jewel of Thanksgiving, Italians cook turkey better than Americans.
Asian Influenced Braised Pork
Hosting a dinner and want to impress guests with an Asian-influenced pork roast? This recipe will impress and still leave time to entertain!