Halloween looks a little different for me these days. I’m no longer the one getting the house ready for the trick-or-treat parade. Now I’m more likely to be at my daughter’s house, helping hand out the candy and watching my granddaughters head off into the night. I love that…

Fall has arrived, and most of us wish we could bottle something from the summer just gone. What is it we love? The smell of new flowers. Dinner on the grill. Sunscreen and cut grass. Somebody else’s barbecue two gardens over. And that sharp zing of a lemon the moment you cut into it, before you squeeze it into a cocktail, an appetizer, or a big jug of lemonade…

Who’s coming with me and jumping on the pumpkin bandwagon? Talk about moving from summer to fall quickly. September barely rolls in and suddenly everywhere you look it’s pumpkin. Pumpkin lattes. Pumpkin muffins. Pumpkin cereal. Pumpkin bagels. Pumpkin candles. Pumpkin, pumpkin, pumpkin…

I know. It sounds a little unconventional. But yes – I freeze my lemons whole. And I use every single part of them. I have a confession to make. For years, all I knew was to zest a little, cut the lemon in half, squeeze out the juice, and toss the rest into the garburator without a second thought. Half the lemon – gone. Every time…

Recently, I was in New York for a few days and – no surprise – it was muggy, hot, and absolutely packed with people. I love all of that. I love the energy, I love the noise, I am an unashamed people-watcher. But somewhere around 30,000 steps, with what I can only describe as a shopping back (that particular brand of lower-back protest that arrives after a long day of walking and carrying bags), I desperately needed four things: air conditioning, a seat, a bathroom, and a cold drink…

Summer is here, and if you’re growing tomatoes, zucchini, or anything else in the garden right now, I have a three-step trick that will change how you finish every single dish. Flaky salt is already a gamechanger, but when you add lemon zest, it becomes something else entirely. It takes 30 seconds to make and […]