pasta with cutting-board parsley pesto

 ”If you should ask me to name a dish that a bit of parsley would fail to improve, I might be startled as by an impertinence.” – Angelo Pellegrini; The Food Lover’s Garden

“The food processor separates you completely from the pleasures of physicality and from the sensual delight of working with your hands. ” - Viana La Place; The Unplugged Kitchen

This week felt like turning a corner. I can almost see the shabby coattails of the uninvited guest who’s been hanging around for months, flapping in the spring breeze as she scurries down the sidewalk of my street, around the block and then far away.

I haven’t told you this before, but for too many days this winter I’ve felt dreadful – I mean literally full of dread. We all go through stressful stuff sometimes that can be…well, draining. It’s not an unfamiliar feeling, and most of the time things turn around sooner rather than later. You recover and pick yourself right up.

But for me, this time it went on for so many weeks which turned into months,  that my body developed an imbalance.


I didn’t believe it at first. I mean, I’ve been aware of nutrition, healthy cooking and lifestyle choices for almost half my life. But no matter how much fresh, whole, naturally vitamin-packed food I was feeding myself and all the yoga breathing I tried to stop my heart racing and bumping in my chest, stress hormones kept up in an endless cycle, leaching my reserves, tapping out all the good stuff I had in storage. Drained. And feeling like I might die.

I’ve always believed that food is the best delivery system for nutrients – better than a bunch of pills, supplements or protein shakes. Eating whole food is the optimal way to stay healthy, but sometimes we need a little help. Now that I’ve had a number of doctor visits, tests and vials of blood drawn that ruled out serious disease, I’m on my way back to myself again. I’m taking a few supplements to replenish what I’m missing, and finally feeling ready to start a new chapter.  [Read more...]

lemon ricotta cake with mascarpone

lemon ricotta cake with mascarpone

I’ve been in my basement sorting through boxes of books; hundreds of them.

Which ones are keepers and which go bye-bye? My mission is to downsize and it’s no time to get sentimental…

I’m approaching the task as if purging a closet – keeping the classics and moving on from the rest: if a cookbook hasn’t been cracked open in more than 3 years, out it goes. It gets tricky though, when the temptation to browse strikes. There was a reason a book made it into the pile in the first place; all it takes is a little reminder — hold on, don’t I need this recipe for Double Chocolate Angel Food Cake…that food memoir of the British Raj, those well-researched words on the world history of wine??

lemon ricotta cake with mascarpone

It seems easier to resist volumes that speak loudly of culinary moments in time, the ones that turned into passing trends. Like a pair of high-waisted jeans, books that call for blackening Cajun-spiced fish Must Get Donated.

The Julia Childs, Marcella Hazans, Elizabeth Davids — stay. They’re the equal of a vintage Chanel handbag you hand down, timeless and essential. I don’t have a Chanel bag, but I have a pair of faded Levi’s jeans I wore in high school — high-waisted and all —  that my teenage daughter now wears. She thinks they’re the coolest thing ever.  [Read more...]

steel cut oats, pecorino and poached egg

steel cut oats, pecorino and poached egg www.familystylefood.com

I don’t skip breakfast (or any meal, for that matter); in fact it’s my growling stomach that motivates me out of bed and into the kitchen every morning.

Many days I like to make oatmeal with cherries or blueberries, with some homemade almond milk. Otherwise, I’m a person in search of savories and a soft-boiled or poached egg is usually my go-to. Going out for breakfast doesn’t happen often either, but last time I had a friend visiting from out of town I took her to one of my favorite local restaurants, where we had brunch on a Sunday morning.

steel cut oats, pecorino and poached egg www.familystylefood.com

One of the specials on the menu that day were steel cut oats with olive oil and black pepper; the unexpected twist on a usually sweet breakfast preparation made me very happy. I wondered why I didn’t cook steel cut oats at home regularly..hmm, let’s see. Could it be that 2 minutes in the microwave for rolled oats versus more than 10 times that much on the stovetop has something to do with it? Um, yeah.  [Read more...]