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I'm not done with summer squash yet. I don't care what the calendar says. I will not let this season come to a halt. I have a secret to keep it going all year-long, and it's sitting in my freezer. Tucked away in a zip-top bag are tiny strands of shre (read full article)
My appreciation for pesto developed in my early twenties. While my aunt's gravy was killer—I still haven't figured out her secret, her pesto was always a bit bracing and more reminiscent of a garlic fest. Then one day I went to a friend's house to (read full article)
Remember yesterday I mentioned the vacation countdown? Well, hope you don't tire of hearing about it. Seems every day brings a new reason to need to get away. Today is the middle of week three of construction right outside our apartment. It's necessa (read full article)
We're in countdown mode. 18 days from now we pack the girls up for the sandy shores of Cape Cod. I need this vacation. It feels like the last year has pummeled my spirits and pushed me to the limits. Life is supposed to be easier as the girls grow up (read full article)
I'll fill you in on a secret. Kids will eat meat that isn't cooked until it screams for mercy. In fact, I've found many prefer their burgers and steak prepared on the medium-rare side. When I first started making them for Isabella, I followed the rec (read full article)
I'm not a fan of all those cookbooks that encourage parents to sneak veggies into their kids food. How would my girls ever learn to eat, and love, some of my most beloved ingredients if that were the case? I'm also convinced once they know what's in (read full article)
Food on the brain. I suffer from a case of this daily. Even in the throes of a nasty stomach bug this weekend, I found myself in bed, trying to muster up the energy to go buy artichokes. Unless I'm out of town, I never miss the Saturday Greenmarket a (read full article)
I'm in countdown mode. One month from today is the start of our annual summer vacation to Cape Cod. Two weeks of nothing but the waves lulling us to sleep and sun streaming through every window—a treat since we live in a lovely, but dimly lit garde (read full article)
I should've been folding laundry or packing last Wednesday, but there were these artichokes nagging me in the fridge. They were the first of the season. I'd bought them at the farmers' market not remembering that I had a business trip planned. The pr (read full article)
I clock more hours in the kitchen in one day than many people spend there in a whole week. It's not a surprise since I do this professionally, but sometimes I hit a breaking point and just want to enjoy cooking without writing and recording every oun (read full article)
Saturday nights I tend to don my insomniac hat. See, Sundays are the one day of the week I don't set an alarm. It is my day to "sleep in" while the Mr. stirs and tends to the girls. I cherish those lazy mornings, when I rise around 8:30 or (read full article)
I'm used to hot, humid New York City summers. Johnny pumps freely flowing for relief were a norm growing up, so much so that the fire department used to offer special sprinkler caps to help conserve water while letting city dwellers get some relief f (read full article)
I've been having a very hard time lately watching my girls grow up. While kind-hearted and good-natured are strong personality traits, I'm also a pretty tough cookie, and am usually exceptionally good at plowing along and not letting things get to me (read full article)
Nothing about life is basic or simple, especially with children. Just the act of leaving the house becomes a 15-minute ordeal—and that's assuming you didn't leave anything behind. Going back is not so quick and convenient for us city folk. But this (read full article)
It's Friday, and that means pizza night here at The Perillo house. A few weeks ago I started experimenting again with the grill. My past attempts have ended in tears or doughs that are cooked through with a crisp bottom but rather unattractive pale w (read full article)
Chocolate and olive oil. Two things that I would've guessed should not be added to a recipe together, yet I was brazen enough to give it a try a couple of months ago. Remember I mentioned playing around with goat's milk butter to make Oliver's Butter (read full article)
School is down to the wire with only five days left. That means Isabella only has 31 hours left as a first grader. How is that even possible? The first day of pre-K seems like it was just yesterday. This week is about new beginnings for me too. At th (read full article)
I should be sleeping, or at the very least showered and in my jammies since I have a long day ahead of me tomorrow. The day starts with Isabella's 1st grade graduation and end of year party, before heading to my younger sister's highschool graduation (read full article)
Hard to believe strawberry season will soon be over. By now my pantry should runneth over with homemade jam, except my heart is big and I often find myself giving jars of it away as if I had an endless supply. Thankfully I've also been building a sta (read full article)
Can we play true confession? I'll go first if it makes you feel more comfortable. My many years of Catholic school have trained me well for this moment. You might want to sit down too. The next sentence might come as a bit of a schocker. I hated meat (read full article)
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