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Now that the December holidays have come and gone, its time to focus on a fresh start to the year.  WE ALL DESERVE IT.  In addition to some of the traditional resolutions, I hope you will also consider a few "food resolutions".  Eat healthier?  Drink more water?  Reduce carbs?  Eliminate refined sugar?  Intermittent fasting?  There are so many great options to try and social media has made it so easy to learn about the benefits of each. 

My husband and I made three "food resolutions" so far:

  1. Cook dinner together more often.  Mike is a great cook and is known to make an amazing meal using just the ingredients in our pantry or refrigerator.  He will always joke around that he is the best "sous chef" out there when in reality, more often than not, it is him who takes the lead : )
  2. Eat breakfast together during the week.  For those of you that know me, you will know that I am NOT a morning person!!  I have started to change my ways a bit, realizing that the morning is a great time to catch up on the previous day and to sort out the to do list for the upcoming week/weekend. 
  3. Clean up our food act!  Reduce grain and refined sugar intake.  Eliminate lectins for a healthier gut pursuant to Dr. Steven Gundry's Plant Paradox diet.

We ALWAYS try to eat healthy. However, it is not an easy task for two people that love food and wine so much.   I can't promise I am going to load all of you up with healthy recipes this month, but I will at least try to put a couple out there.  I have also found some amazing ideas on these sites:  

In the meantime, HAPPY NEW YEAR!  I hope you enjoy these new additions:

 

I was lucky enough to moderate a food panel at the Mandell JCC in West Hartford, CT.   This panel, was part of the annual book festival and is titled "FOOD and FOODIES".  It featured 3 authors and 3 very unique books.  I loved meeting Louisa, Allen and Mark- what a very fun night.  



Mark Russ Federman, the former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side, tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver”- The New York Times Magazine

 

 

 

 

 

 

 

Allen Salkin shows how the sausage really gets made at the Food Network in From Scratch, a behind-the-scenes history liberally spiced with gossip and unsavory tidbits.”—Entertainment Weekly

 

 

 

 

 

 

 

 

 

 

 

 

In The New Persian Kitchen, acclaimed chef Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook.