I was never a huge Brussels Sprouts fan until I tried Michael Chiarello’s Shaved Brussels Sprouts Salad with Marcona Almonds and Pecorino this past weekend at Bottega in Napa. Mouth watering. Take my word and make this at home (serves 6):


For Whole-Citrus Vinaigrette (Juicer Version):

2 lemons, preferably Meyer lemons

1/2 navel orange, or 1 small orange

1 shallot

1 1/2 cups pure olive oil (doesn’t have to be extra virgin)

1 teaspoon sea salt, preferably gray salt

1/2 teaspoon freshly ground pepper

For the vinaigrette: Use a juice extractor to juice the lemons, orange, and shallot using the entire fruit with peel. Pour the juices into a small bowl and gradually whisk in the olive oil in a thin stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for at least 30 minutes or up to 3 days. Makes about 2 cups.

For the salad:

6 to 12 large eggs, hard cooked (optional)

6 dozen (8 to 9 cups) Brussels sprouts

3 dozen (3/4 cup) Marcona almonds, finely chopped

1/4 cup grated Pecorino-Romano

To sieve the eggs: At Bottega, we push the hard-cooked egg whites through the sieve separately, then sieve the yolks and layer the two separately for each serving. If you want, sieve the whole eggs and forget about separating whites from yolks.

Using a mandolin (an inexpensive $30 version works fine), carefully shave each Brussels sprout holding the stem end. A finger guard with prongs is a good way to keep your knuckles away from the blade. You can also cut off the stem of each B. sprout and use the shredder blade of your food processor. You should have about 9 cups when all of the B. sprouts have been grated. In a large bowl, toss together the shaved Brussels sprouts, sieved eggs, and chopped almonds. Pour on about 3/4 cup of the vinaigrette and toss again. Spoon into chilled small bowls and top with the pecorino. Top with a little more of the vinaigrette.



The Soma Bottle

Introducing the latest and greatest glass water bottle to hit the market. I love the clean + sleek design by Soma.BottleDetailsWhite-334-c89a431f9c8202781ba4a7c0998cf2b1



Summer Entertaining: Hester & Cook

Hester & Cook has been my go to for tabletop decor during the holidays (isn’t easy clean up paper products every party throwers dream?). Planning ahead for a family Lobster bake and can’t wait to put a few of these items to use!

Hester & Cook Lobster Paper Placemats


Anchor Place Cards

anchor place cardsKraft Paper Runner

kraft paper runnerWhite Chalk Pen

white chalk pen


Cacio e Pepe

Ever since I inhaled the Cacio e Pepe (translation: cheese and pepper) at Roscioli I’ve been dreaming of recreating this dish at home. Enter: The Hatchery–a group I can always count on for the best recipes with top-quality ingredients. The best part? Only 5 minutes of prep time. Simple AND delicious.

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  • 1 Olivelle Pasta Rock
  • 6 oz. bucatini pasta
  • 3 Tbsp. unsalted butter, cubed, divided
  • 1 tsp. freshly cracked black pepper
  • 1/2 cup finely grated Pecorino Romano


  1. Bring a large pot of water to a boil. Add Olivelle Pasta Rock, and boil for one minute. Remove the Pasta Rock and add pasta to the water. Stir occasionally, and drain when tender, reserving 3/4 cup pasta water.
  2. Melt 2 Tbsp. butter in a large skillet over medium heat. Add pepper and cook until toasted (about 1 minute).
  3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter, reducing heat to low. Add Pecorino Romano, stirring with tongs until melted. Removed pan from heat and toss until cheese melts, sauce coats the pasta, and pasta is al dente.* Transfer pasta to warm bowls and serve.

*Use reserved pasta water if pasta seems dry.
*Serves 2.

Travel Guide: Rome (eats)

I truly believe you can’t eat a bad meal in Rome. That being said, before leaving I found the end of the Internet really did my research to come up with the absolute best spots to eat.

Da Armando al Pantheon: My husband Snapchat messaged NYC Chef extraordinaire, Frank Prisinzano while in Rome asking where we should eat (“yo Franky, where should I bring my wife to eat in Rome? Bring your #A-game). Cringe. Frank actually responded with “Armando al Pantheon”. What a guy. Eat here.

Roscioli: Enjoy a long, leisurely lunch here and order the Cacio e Pepe and Carbonara. You will most definitely need a siesta after #carbicide. We absolutely loved our meal and especially loved the 15-month-old next to us who dined on ricotta cheese while sitting in a big wine bucket. No highchairs. Their pizzeria, Antico Forno, has some of the best Roman style pizza. Eat at room temperature.

Ristorante Nino: A very old school restaurant with a mix of chic international and local diners. It’s apparently Tom Cruises’ favorite restaurant, if you’re into that sort of thing. We had a great meal here on our first night.

Ristorante Piperno: located in the Jewish Ghetto, we dined here on our last night in Rome. The setting is beautiful and incredibly romantic (a couple got engaged a few tables away from us!). Order the Palle del Nonno aka Grandpa’s Balls. I was told it was one of those “don’t ask, just do” kind of things. Mouth-watering.

Da Enzo: authentic Roman food (locals considerate to be a secret gem). It’s not in the greatest part of town but it’s simple and unbelievably cheap!

Pizzeria La Montecarlo is a delicious sit down pizzeria with great pasta.

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Until next time, Italy! Thanks for following along.

Super Bowl Eats

On Sunday, I’ll be taking the food (and Beyonce) very seriously. Scroll below to see what we’re cooking up for Super Bowl 50. GAME ON.

‘CHOS: the single most important dish one can serve at a Super Bowl party. ‘The Holy Grail’ if you will. This year, I’ll be making pulled chicken nachos.


GOAT CHEESE AND SPICED PINOT NOIR TURNOVERS: because everything the folks over at Hatchery do makes me drool.


PEPPERONI PIZZA ROLLS: Is it weird that three friends tagged me in this Instagram photo?

Pepperoni-Pizza-Rolls-8Last, but not least, GRANDMA JUDY’S TUTTIES (thanks, Mick):



1lb. hot sausage (Jimmy Dean)
1lb. hamburger
1lb Velveeta (box)
1tsp. Worcester Sauce
1/2 tsp. garlic salt
1tsp. oregano
Pepperidge Farm small party rye


Cook and drain meat. Melt Velveeta on stove with spices. Add meat to cheese.
Top party rye with meat and cheese mixture. Bake at 350 until bread is toasted and meat is warm- hot.


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