Along with writing about restaurants and chefs, I write about cooking at home, something I’ve been doing almost every day for 30 years. I’m fascinated by the process and the transformation.
The best thing about cooking? It’s an on-going learning process.
And it’s usually delicious. Even if it’s as simple as a peanut butter and jam sandwich.
- Here’s a piece on growing and cooking radish greens for the blog CTBites. Radish Greens
- I tested recipes for dLife, a national website for people with diabetes, and wrote content featuring easy and delicious ways to eat nutritious, high-fiber, low-glycemic index foods.
- For Yankee Brews News, I recently created a recipe featuring Belgian Tripel Ale. This strong (8 to 10 abv) brew has sweet malt, spicy and fruity flavors and mild hoppiness, and it mixed beautifully with Cabot Creamery Cheddar in Belgian Tripel Ale fondue. I’ve judged craft and European brew contests with my colleagues from Yankee Brew News.