On the first day of Christmas, my true love gave to me…um…well nothing; First, because I ain’t in love (sad face), and more importantly, because I’m Jewish. Now you might think that it must suck to not enjoy the holiday fun and wonderment, but you would be wrong. See, during this season, we get to indulge in what I would say is one of the best of Jewish eats– the Latke.  Read More »

Tis the season for snacks, sweets and treats, and have I got a delicious one for you! I think that of all the things my mom made when I was younger (and she still makes), my favorite is her meringue cookies. My willpower for these is still fairly low. In an effort to try and emulate my mother’s recipe with a new spin, I recently decided to try a new take on the meringue cookie…  Read More »

Earlier this week, I had the esteemed privilege of interviewing former American Idol finalist and VH1 Celebrity Fit Club knockout Kimberley Locke, whom I met at an event two weeks ago. Not only is Kimberley an amazing singer who had eight Top 20 Adult Contemporary hits and four #1 Dance hits across various Billboard charts, but she is involved with some wonderful philanthropic causes and is a foodie who knows a thing or two about getting around the kitchen!  Read More »

‘Tis the season for delicious cocktails galore, and I have a great, easy recipe for you to share with your friends that will be sure to warm your cockles during this time of year. Courtesy of our friends at the Food Network (but of course with the patented ADW spin), I give you the Apple Ginger Spritzer!  Read More »

In the holiday spirit of sharing things we love, I wanted to share with you all a fantastic recipe for one of my favorite Thanksgiving dishes, the classic green bean casserole. Derided through the years as pedestrian or ‘boring’, it is the epitome of good home cooking and a favorite in its own right. All you naysayers, trust me, this recipe, provided by Food Network chef and kitchen wizard Alton Brown, is easy to make, and great to share.   Read More »

Now, I love Chambord on its own, added to champagne for a spin on the classic Kir Royale or even reduced on the stove until it becomes a syrup and poured over ice cream (try it, it’s killer). But this recipe is special, because the balance of flavors of the cranberries with the Chambord will be a nice surprise addition to the dinner table.  Read More »

Hello my lovely lady readers! Today’s post will be the first in a monthly series about appliances and other items that enable you elevate your dish to higher heights. So today’s post won’t feature a recipe, but hopefully help you be the best little cook that you can be!  Read More »

I had a friend over this week to catch up on some very important cultural programing and I wanted to make something to snack on. Earlier in the day, I was perusing online and had come across a recipe using artichokes and realized that it had been ages since I had them. I really like artichokes, they are meaty, tasty and really just not that commonly used. I had a bag of baby carrots and some artichoke hearts, so I threw together this incredibly simple dip recipe.  Read More »

As I mentioned last week, I am looking for new ways to stay nice and healthy while I do my bootcamp or “fitness training program” as I really should be calling it. Anyway, I need to keep up my healthy intake, so I have been perusing the farmers market a little closer. Yes, I am still buying my tomatoes and carrots and whatnot, but I’m doing my best to incorporate new ingredients and items into my fridge.  Read More »

So, I’m on a crazy diet right now (I’m heading to Vieques in 3 weeks, and I wouldn’t mind looking good in my bathing suit), and per my boot camp instructor, I need to be increasing my intake of proteins and watching my calorie counts. That being said, I did a lot of research online for what I could eat and what I should avoid, and I found that peanuts would help provide me some good fats, a nice amount of protein and that extra perk of energy that I needed.  Read More »

What I love about a good heirloom is that the flavors seriously just explode in your mouth. For lack of a better term, this is not your garden-variety tomato. Sure, you can use them in a sauce or a dish, but I think the absolute best way to prepare them is very simply the classic Caprese Salad.   Read More »

Garlic. I have an odd obsession with you. You are delicious, you are delightful, you are one of my favorite seasonings. Eggs, chicken, pasta, you name it and garlic goes with everything…well, maybe not everything, but you know, close enough. I started thinking about cuisines and cultures, and in doing some research on garlic, I discovered a Greek dish called Skordalia, a garlic-heavy potato dip.   Read More »

While recently perusing the aisles of my local grocery store, I came across a jar of fluff, sitting lowly on a shelf by itself collecting dust. It was a sad sight to behold, and the jar was just screaming out to me, yearning for me to pick it up and show it the much needed love that it deserved. I was determined to not only make myself a delicious Fluffernutter sandwich or three, but to also use this fantastic throwback as an ingredient in something else.  Read More »

The leek is becoming a more ubiquitous vegetable. Sometimes they are stir fried, sometimes simply used as a delicate garnish, but in almost all preparations only the white base and light green segments of the stalk get used. The dark green parts are nearly inedible. I found a recipe that places their unique taste front and center, and utilizes their texture as an integral ingredient and contrast.  Read More »

This past weekend, I ate at one of my favorite restaurants ever, Empire State South, currently Atlanta’s #1 restaurant. Every time, I order their appetizer called “In Jars”, featuring five mini mason jars filled with delicious Southern nibbles; one of which is one of the craziest things I have ever tried, boiled peanut hummus. Yes, you heard that correctly. Boiled peanut hummus. It is knock you out good!  Read More »