chef – Jenny with the Good Eats

Strawberry and Corn Shortcake

You know it as the dessert that graces the homepage of Jenny with the Good Eats (used to…we’re onto waffles as of yesterday), but I know it as my favorite sweet and savory dessert. These corn shortcakes are the best hybrid of a cornbread meets cake meets buttermilk biscuit. They are basically the best thingContinueContinue reading “Strawberry and Corn Shortcake”

Parsnip and Blueberry Tart

Oh my GOODNESS. Time to get to these delicious sweet and savory desserts that I worked on for Milk Means More. I wanted to use a starchy vegetable as the base to this tart but wanted something different than a potato…something more unique. Parnsips immediately came to find because they have a starchy consistency withContinueContinue reading “Parsnip and Blueberry Tart”

Doorganics: Delicious Deliveries Right to Your Door

Eating healthy…it often feels complicated and time-consuming, right? Well, it doesn’t have to be. I used to be a Clinical Dietitian and spent my days preaching about good nutrition and how it reduces the risk of chronic disease. Even with the strong correlation between good health and good nutrition, people still fall short on eatingContinueContinue reading “Doorganics: Delicious Deliveries Right to Your Door”

Cosmetics and Cooking

Okay, lady chefs. I find that there is a serious lack of discussion about hair/makeup/beauty products for women chefs. I mean, it’s winter in Michigan and I need a solid skin routine to not turn into a reptile. The kitchen is a hot and chaotic place and I needed to investigate a routine that wouldContinueContinue reading “Cosmetics and Cooking”

Apple Cinnamon Oatmeal Bars

It’s freezing cold in Michigan (like NEGATIVE 10…WHAT IS THIS) and I think we could all use some healthy yet hardy oatmeal bars to start our day. This breakfast will fuel you through digging out your car and freezing your buns off on your morning drive to work. These can be made ahead of timeContinueContinue reading “Apple Cinnamon Oatmeal Bars”

Fighting the Culinary School Freshman 30…or 50

There it was, a 4-pound weight gain after only a week of culinary school. Was it the bananas foster with ice cream? Maybe the grilled ribeye with compound butter? It couldn’t be the delicious little arancini balls, could it? It was probably the fact that I ate full servings of ALL those things in aContinueContinue reading “Fighting the Culinary School Freshman 30…or 50”