About this Blog

Hello! My name is Andrea and I am so excited to finally have a way to share my recipes with you all. This is a collection of dishes that have excited my family and friends, and have inspired the reaction: “You should really send me that recipe!”

I am a stay-at-home mom with two little boys and a husband who all love to eat, but my food journey began very early. I grew up watching cooking shows such as “Yan Can Cook,” “The Frugal Gourmet” and I eagerly anticipated the one cooking segment during my mom’s favorite, “The Victory Garden.” As soon as I could safely work with a knife, my mom let me loose to start experimenting in the kitchen. Sure, I would help her with some family dinners, but my mom knew what made me tick early on…she knew I just wanted to take over the kitchen and make my own stuff. So she would buy me cookbooks and take me on ingredient hunts to the grocery store, and I felt so grown up cooking when I was 12 or 13.

I had some great successes, like stuffed chicken breasts, Mexican casserole and the first time I made the Too Hot Tamales’ Potato-Poblano Soup. And then I had some hilarious failures…like the second time I made that soup, with habanero peppers! It was so spicy, my mom was the only one who could muscle it down! I was always tough on myself for the missteps, but never discouraged from getting right back in the kitchen and making something else. And years later, the list of requested dishes has gotten pretty long, so it’s time to share!

Before I go another step in this journey though, I need to thank some people who make (and have always made) cooking and eating an absolute joy for me. My mom. She has always trusted me in the kitchen. But even before she trusted me, she inspired me. She is the best Italian-born, Asian-ingredient-loving, French-omelet-making, cake-and-pie-perfecting mom the world has seen, and many dishes you will read about are just my spins on her originals.

My brothers Rob and Dan. Rob was my first fan—he ate the pasty dough I made as a 5-year-old and told me it was good! He still encourages me with his well-worn saying, “Hey, I am always ready to eat!” And now, he pays me the ultimate compliment and asks me for some of my recipes. Dan is a better cook than me, but he doesn’t have the patience to write this blog, so HA! Beat you to it, buddy. Our “Iron Chef”-style competitions will inspire many an entry. You can mess up my kitchen anytime.

My husband Mike and our boys. I have been cooking for Mike for…wow, almost 20 years now, and our palates have grown together. And he’s become the baker of the house! May I always have the privilege of cooking for you, and with you. And boys, your teeny plastic bowls may be filled with black bean soup or guacamole now, but that’s just the beginning. I can’t wait for all the fun we will have with food together.

Writer Myra Chanin. When I was a magazine editor, our restaurant critic Myra loved Mike the first time she laid eyes on him, so she invited both of us to the review dinners. We ate our way through Philadelphia (an amazing food city!), and Myra exposed us to sushi, Indian food, beets, quail, caviar, oysters, plantains, osso buco, frog legs, you name it! We owe her big time.

To my family and friends, I will keep cooking if you keep eating. And to the new friends I will make through this blog, I look forward to trying your recipes, so go ahead and Send Me That Recipe!

10 thoughts on “About this Blog

  1. Thank-You for the great compliments, you are the ideal daughter. Watching you grow-up into a first rate mother and wife is the ultimate compliment , I know your father would agree with me on this. The fact that you are equally talented in the kitchen is no surprise to me, after all you never do anything half hearted or mediocre. Keep up the great work and above all enjoy! Love Mom

  2. Andrea! This is the perfect blog for me! Now, I can steal your recipes off of here, which will lead to fewer emails from me saying, “Send me that recipe!” Our family loves your food, and your passion for cooking, eating, and talking about food. We are always happy to be taste-testers too 🙂 Congrats on your new endeavor, and we look forward to following you on your journey. XO!

  3. Hi Andrea,
    So excited that you finally have your own website! I’ve been envious of many leftovers that Michael has brought into work. We talk about food a lot. We were just discussing the challenges of becoming Vegan today. Looking forward to making many of your recipes.

  4. Yay, Andrea!! I knew it was only a matter of time before you’d take the internet by storm with a food blog of your own! Very very excited to check out your recipes, and to once again have access to a bit of your foodie genius. 😉 I miss our conversations about food and everything else. Let’s catch up some day! xoxo, xt

  5. Hi! Andrea
    Just want to say hello. Diane told me about your blog and it is great.
    I showed it to Jaques and he enjoyed it too.
    You are doing great. Kisses to you, Mike,Dylan and Cole.
    Anne & Jacques
    from Maniwaki
    Quebec Ca.

  6. Hey Dre,
    Looking for a good hummus recipe… I want to start making hummus from scratch. Have you ever experimented with cooking sesame and chick peas? Any good hummus recipes you can recommend to the readers? 🙂

    • Hi Zack!
      I have the scoop on hummus now! So for ones to buy in the store, my favorite brand is Sabra. For make-at-home, the key I believe is using a good amount of tahini–it is what adds creaminess and sesame-ness. Here is a link to Ina Garten’s recipe, but I would use roasted garlic instead of raw (just slice the top off a bulb of garlic to reveal the tops of the cloves, wrap in foil and drizzle with a little olive oil and bake at 400 degrees for 30-35 minutes and it will be caramelized and delicious.) I would also add a little extra tahini. I think you will have winning hummus every time.

      • thanks! I’ll totally let you know how it comes out. I want to make it from scratch. Although Samba is good and we also like Trader Joe’s brand a lot we want to try and make our own. Thanks for the recipe!

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