-
TV Shows
FEATURED
TV Shows
More In TV Shows
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
"Even simpler, skip the brine. Slice 3 to 4 small pickling cucumbers, not too thinly. Stir together 1/2 cup white wine vinegar, 1 tsp. salt and 2 tsp. sugar, until the solids dissolve. Pour over the cucumbers and toss with snipped fresh dill, as much as you like. These fresh pickles keep just a couple of days."
"Looks fantastic! I've made a version of this without the ricotta -- it's similar to guacamole in texture and color, and a little on the healthier side. "
I'm an experienced, energetic and creative (if I do say so) writer/editor focused on inspiring people to eat locally, cook simply and enjoy healthy lifestyles. I write the Midwest-based food blog Writes4Food.com, which shares recipes and kitchen wisdom and explores regional foods and producers. You can also find me on Twitter @writes4food.
I come from a long line of cooking enthusiasts. My grandmother, Dorothy Mengering, published a cookbook based on recipes from her family, friends and travels (“Home Cooking with Dave’s Mom,” Atria, 1996), and my parents are both accomplished home cooks. My brother is a graduate of the French Culinary Institute and has taught at cooking schools in Tuscany and Chicago.
My husband, Rob, and I are avid cooks, wine lovers and advocates for the local food community. We’re weekly customers at Findlay Market, and we shop community farmer’s markets around the area. In season, we enjoy produce from our small vegetable garden.
Favorite ingredients: Fresh summer tomatoes, sweet June strawberries, lettuce from my garden, just-picked green beans; arborio rice; homemade butter; Cipriani pasta; fresh peanut butter; lemon olive oil
Favorite dishes: Risotto with pretty much anything in it; simple grilled cheeseburgers; steak sliced over fresh arugula; big, kitchen-sink salads
Advertisement
