Repertoire
Long before the Gjelina cookbook was written, I read an article in Food & Wine magazine where Chef Travis Lett shared a few recipes from the restaurant. I immediately...
When I first started cooking, nearly everything I made was Italian. I had worked in a family-run Italian restaurant for many years and had tried (unsuccessfully) to replicate...
I’m one of those people that can eat the same breakfast, day in and day out and never tire of it. In a perfect world, that would consist of a double espresso and a pastry....
I discovered this beautiful and unusual salad several years ago at my friend Jora’s house. Although I’d heard of persimmons, I couldn’t tell you what they...
I’m not sure what’s in the air, but boy have I been in the mood to tackle projects that have been looming over me for years! There has been a bunch of purging...
About Me
