Finding My Inner Chef
Somehow, I made it through my 20s without knowing how to cook. “I only keep the kitchen for resale value,” I once joked to my neighbor Rhett, referring to the pristine, unused space tucked into the back of my Capitol Hill townhome. Rhett loved retelling that line, always with a hearty laugh, especially during the many parties where my kitchen was more of a backdrop than a workspace.
I couldn’t have imagined back then how much joy cooking would eventually bring me. What started as a necessity became a creative outlet, a therapeutic escape after a long day, and a way to connect with others. In hindsight, I’m not sure why it took me so long to embrace it. I’ve always loved hosting gatherings and have fond childhood memories of sitting in my grandmother’s farmhouse kitchen in rural Butler County, Pennsylvania, as she whipped up meals for our large family.
“The art of dining well is no slight art, the pleasure no slight pleasure”
— Michel Eyquem de Montaigne
Under the Tuscan Sun
Life had other plans in my early years. College, a career in consulting, and constant travel kept me far from a stove. My meals came from restaurants and room service, and cooking was barely a passing thought.
That all changed during my time in Sydney, Australia, when a rare opportunity took me to a cooking school in Greve-in-Chianti, nestled in the heart of Tuscany. Immersing myself in the region’s farm-to-table techniques awakened a passion I didn’t know I had. The flavors, the traditions, and the sheer joy of creating something with my own hands—it was transformative.
Italy was just the beginning. Over the years, fueled by New Year’s resolutions to master new dishes, experiments for parties, and time spent rediscovering hobbies during the 2020 pandemic, I’ve built a collection of recipes that blend tradition, flavor, and simplicity.
I hope you enjoy exploring them as much as I’ve enjoyed creating them.
Latest from Food & Friends
Summer Fruit Cobbler
Bursting with the juiciest summer fruits and topped with a buttery, golden crust, this cobbler is like a vacation in a bowl!
French Cassoulet 🇫🇷
Packed with poultry, pork, duck fat, and tender beans, eating cassoulet is like a warm hug from a French grandmother you never knew you had
Mesquite Grilled Brisket
Grilled brisket is the perfect centerpiece for summer gatherings, the large cut of beef feeds plenty of guests and provides leftovers for days
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!
Maple Walnut Cheesecake
This recipe is my take on the Kraft Maple Walnut commercial that aired during the Dashing in December holiday movie on Paramount network.
Poultry Brine: Turkey and Chicken
Next time you make a turkey, brine it first. Brine packs powerful flavor into poultry and prevents white meat from drying out while cooking.
Sweet Potato Souffle
Sweet potatoes are naturally, well, sweet so skip the sugar and marshmallows. Instead, enjoy the natural sweetness of this colorful dish.
Prime Rib Perfection
I’ve reached the perfect technique to cook prime rib: a dry brine overnight, low temperature, slow cook, and reverse-sear to brown.
Tomato, Cucumber, and Couscous Salad
Couscous salad is a healthy and delicious Mediterranean dish that compliments any summer barbecue. Make the night before and refrigerate.
Grapefruit Glazed Chicken
This is a healthy and easy way to inject fresh, summer flavor to an otherwise boring mainstay … grilled chicken.
Transatlantic Potato Salad
Living in London, I created the Transatlantic Potato Salad by combining my favorire ingredients of the American and British versions.
Black Beans and Rice
Black beans and rice is a simple enough dish, however, it does require slightly more craft than just mastering a can opener.
Fried Rice
Fried rice is a creative way to refresh leftovers into delicious new meals and break up the monotony of eating leftovers.
Italian Carbonara
Real Italian carbonara is a simple dish of pasta, egg, parsley, pancetta, and pepper that originated in Rome. The Italian style has no cream.
Todd and Ramiro’s Famous Memphis Rub
I highly recommend trying this simple, flavorful pork rub, rumored to be from Charles Vergo’s Rendezvous restaurant in Memphis, Tennessee
Pulled Pork, Black Eyed Pea Chili
This is a great chili recipe based on a friend’s made for a Super Bowl party back in the 1990s and one of my most heavily-requested dishes.