a journal of food, family & friends

Very loosely adapted from a recipe found in The Silver SpoonInspired by a dish served at Otto Strata, Melanzane Alla Parmigiana "Il Mattone"

Inspired by a Food Network recipe for Fried Eggplant Lasagna RollsA cross between eggplant parm & lasagna, these lighter Sautéed Eggplant Lasagna Spirals are an impressive combination of the two.

Adapted from BH&GA flaky pastry crust is filled with eggs, pancetta, cheese and Greek yogurt for a delicious update to an old favorite.

Adapted from Cooking LightHearty stew-like soup; just add a green salad & some crusty bread to sop up the flavorful broth.

Based on a recipe by Ina Garten in Barefoot Contessa: Back to BasicsIna's Company Pot Roast recipe transforms an inexpensive beef chuck roast, some red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes into a meal you'll want to serve.

Based on a recipe by Maria StelmachHearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms & spinach.

Pieces of pork tenderloin are pounded thin then pan-fried to perfect crispiness.

Make these awesome muffins your way - regular or gluten-free.

Based on a recipe from America's Test Kitchen's BURGERSScrumptious herb-infused charred pork is well complemented by sauteed broccoli rabe.

Adapted from a recipe featured in Good HousekeepingThis light and creamy pumpkin dessert is the ultimate tastes-like-fall treat.

Involtini di Zucchini FrittiAdapted from a recipe by Lidia BastianichIf you have extra, these strips are amazing when added to a sandwich with fresh mozzarella, sliced tomato, and pesto.

Adapted from Bon AppétitA no-cook summer salad with a lemony, garlicky dressing.