Some foods I make, some foods I don’t make. All things I love !
With fresh cranberries and a ton of cocoa powder. Tart, chewy, and great for Fall.
Creamy tomato soup and a grilled cheese with gruyere, tomato, avocado, dijon, and basil mayo. The best lunch ever.
Roasted root vegetables with truffled salt, focaccia with warmed goat cheese, almonds, and honey. At Magpie Woodfired Pizza in Greenfield, MA.
Margherita Pizza from Magpie
Pizza with housemade, herbed ricotta, caramelized onions, red sauce, and arugala.
Vegetarian Pho from Banh Mi Saigon in Hadley, MA. THE best place to get authentic Vietnamese pho or banh mi in Western, MA.
Malted vanilla ice cream with maple whipped cream and chocolate sprinkles.
Muffins made by yours truly at Bakery Normand before its closing. French Breakfast (cinnamon sugar), cranberry walnut, and blueberry crumb.
Locally fermented red cabbage, kamut/spelt/chamomile flower bread from Hungry Ghost Bread, stone ground mustard, and an aged gouda.
Annadama bread: a sweet, hearty loaf made of cornmeal and molasses
A life without these is not a life worth living. Life. Changing. Croissant.
Brioche bread pudding with strawberry-rhubarb compote on top. They serve this amazing bread pudding with a different fruit topping every day at Tartine Bakery in San Francisco. One of the best things I’ve ever eaten.
Pistachio cake with buttercream frosting. A real treat from a friend !
Macaroni and cheese with cheddar, gruyere, stilton, and thyme. From the Haymarket.
Roasted parsnips, carrots, cauliflower, broccoli, zuchinni, fennel, and garlic. Stinging nettles sauteed in olive oil and garlic. The toast is pain au levain from Bakery Normand.
Triple malt and peppermint ice cream, hot fudge, white chocolate chips, whipped cream. A serious (free !) birthday indulgence from Herrell’s.
Grilled cheese: sourdough bread, white cheddar, my mom’s habenero pepper jelly. With carrot sticks and the most delicious French fries from The Dirty Truth.
Vegan whole wheat pancakes, recipe from the Post Punk Kitchen.
Sausage & rappini pizza: tomatoes, mozzarella, Parmigiano-Reggiano, and vegan Field Roast sausage. From Hungry Ghost Bread.
Mozzarella, San Marzano tomatoes, fresh basil, garlic, and extra virgin olive oil.
Breakfast Bruschetta: toasted Sourdough, tomatoes, garlic, parsley, basil, and extra virgin olive oil. Topped with poached eggs, sea salt, and ground black pepper. A quick and upscale breakfast !
Valentine’s Day Pie: whole wheat crust, honey and spice pear filling. Recipe here.
Butternut squash and fennel hash, with onions, spinach, and soft boiled eggs.