menu-bottomPieGram is the perfect gift for a regular day or a holiday. One pie, two pie, four pie…you select the flavor and a handmade delight is shipped overnight. Their sweet hometown of Milwaukee (my Dad’s, too!) doubles as a regional resource of local ingredients – no preservatives, ever. Shipped anywhere in the continental United States, feel free to ask them to include a personalized note. What a delicious way to say hello.

One Pot Spicy Chicken Riggies

one pot pasta

I hosted my first dinner party in my new beach abode last Month. The couple of hours leading up to my friends’ arrival found me in a full joy of cooking. I hadn’t cooked a meal for more than myself or a party of two in so long. I was reminded of the total, complete fun meditation it is to create and simmer and taste the goodness of a new recipe. It prompted me to skim the web for more delicious notions…I am making this easy, not-a-lot-of-prep-time-required one today. Bon Appetit.

One Pot Spicy Chicken Riggies

Ingredients: 2 tablespoons extra virgin olive oil; 5 cloves garlic, smashed and chopped; 1.5 lbs organic chicken breast, cut into small chunks; 2 large roasted red peppers, sliced into thin strips; 6 hot cherry peppers, chopped and deseeded; 1 28 oz can organic crushed tomatoes; 1 cup cooking sherry or white wine; 1 cup water; 1 lb Rigatoni; 1 cup pecorino romano or parmesan cheese; ½ stick butter; ¼ cup heavy cream; 2 teaspoons fresh basil; ½ teaspoon sea salt; crushed red pepper flakes.


1. In a large pot, heat the olive oil over medium heat and add in the garlic and chicken. Sauté the chicken until it is just browned on the outside but not cooked through.

2. Stir in the roasted red peppers and hot cherry peppers, and sauté for a minute. Add in the crushed tomatoes and sherry or wine. Add in the water and pasta and bring to a low boil. Continue to cook, stirring often, until the pasta is al dente, about 15-20 minutes.

3. Reduce to low heat and add in the butter, basil, and salt. When the butter completely melts into the pasta, add in the cream and cheese. Let simmer for about 10 minutes, stirring occasionally. Top with additional cheese, basil, and red pepper flakes.

4. Serve warm.

Recipe found here.

My Paris Kitchen

I feel camaraderie with anyone who up and jumps at opportunity, who goes for it even when the plan isn’t fully laid out. Cook, baker and writer David Lebovitz did just that when he left San Francisco for Paris. His delicious story is detailed on his blogone I’ve been reading for a long while. Each time I find myself in Paris I skip into a recommendation of his to enjoy a glass of wine or to sip a café noisette. So, when I landed at CDG last week, I peeked at his Twitter feed and discovered details for a meet and greet on behalf of his new book, My Paris Kitchen. Always one to nod to serendipity, I rounded up my colleagues to take five amidst a busy work day. Of all my years working in Hollywood, not once have I been starstruck. Cut to meeting the man behind the perfect scoop. He signed the cookbook and I couldn’t stop smiling. Ce sont les petites choses.

paris 7

Image Credit: Mark at the Movies 

Buy David’s book here.

Wreath Macaroons


Wreath macaroons are a Christmas crowd pleaser. Go ahead, repeat the sounding joy.

14 ounces sweetened shredded coconut
2 large egg whites
1/2 cup plus 2 tsp. sugar
1 teaspoon vanilla extract
Holiday nonpareils
Finely chopped candied cherries
1. Preheat oven to 350°. Combine the first four ingredients. Drop heaping tablespoonfuls onto three parchment paper-lined baking sheets, about 12 per sheet. Make a hole in center of each cookie; pinch each cookie into a wreath shape. Sprinkle with nonpareils and cherries.
2. Bake two baking sheets at 350° for 14 minutes. Rotate pans front to back and bake two more minutes or until coconut begins to brown. Transfer parchment paper with cookies to wire racks; cool completely. Repeat with remaining baking sheet.

Credits: Image / Recipe

Nourish Kitchen + Table

Nourish Kitchen + Table is a seasonally-influenced, locally-inspired takeaway food shop and café that offers the West Village community in New York City the comfort of a kitchen away from home. Created by nutritionist, author and superfoodie Marissa Lippert, she understands the need to bring flavor and balance back to the table. Nourish’s innovative fare bridges the gap between healthful eating and really delicious food. Ms. Lippert is the kind of woman one wants to stand beside to be inspired. Truly, she embodies what delicious living is all about! Read on for more about her culinary jewel box and a real slice of life.

nourish 3

Do you recall the moment when you knew you were meant to open this fabulous restaurant?

When I walked outside of Equinox and looked up and saw a “for rent” sign hanging from Nourish’s current space. I’d been looking for nearly a year and a half and had almost given up hope of finding the space. Our current location at 95 Greenwich Avenue couldn’t have been more fitting.

You were a history major in college but chose a clinical nutrition path right after graduation. Was that path always a passion? How did that choice lead you to your current career?

I can remember from a very young age being enamored by culture, food and cooking. Health started weaving its way in there in high school and college. From there, the intention of melding health, nutrition, cultural trends and amazingly, delicious food continued to grow. I started by weaving nutrition and approachably healthy, tasty food into the media, I still frequently contribute to publications.

marissa nourish

Describe a typical day in the life of…

There isn’t one! I aim to hit the gym a few mornings a week to maintain my sanity and a normalized schedule of some sort. Then I usually head into Nourish Kitchen + Table for much of the day and keep myself busy working with my incredible staff on the planning of upcoming events, additions to our menu, running to the farmers market, press-related items, oh-so-fun administrative tasks, and any number of other things that pop up.

You’re also author! Your book, The Cheater’s Diet, shares secrets to losing weight in a short amount of time. Is that really possible?

It is possible! The book is broken up into a eight realistic and structured chapters.  Most of us eat a decent amount more than we really need to…or have let eating schedules and metabolisms slip. The Cheater’s Diet help bring patterns and long-lasting lifestyle change to light and helps readers cement change while figuring out how to keep all the foods they love (in moderation) in the picture.

Autumn has arrived in the Northeast. What is a favorite seasonal recipe?

Farro with thyme-roasted mushrooms and truffle oil is one of my faves…we can’t remove it from Nourish’s menu!


What are your favorite comfort foods to serve at any time of year?

Ooh…that’s tough. French fries and a big glass of wine. When it’s 90 degrees and humid…ice cream, chips and guac and margaritas. When it’s freezing cold…braised short ribs or pasta.

Three ingredients you cannot live without?

Aleppo pepper, garlic and lemon.

nourish 2

Any tradition in the kitchen?

Rocking out to old-school hip hop when I cook!

What will never go out of style?

A classic dish like roast chicken or beef stew. That and whatever your favorite dish of your grandmother’s was.

When you aren’t creating a recipe, you are…?

Looking at what’s next for Nourish Kitchen + Table.  And probably flipping through a zillion cookbooks and magazines for food and design inspiration.

Best foodie city?

Istanbul (and Paris).

If you could dine with anyone, who would it be and why? And: what would you eat?

Hardest question possibly ever. Probably Alice Waters because she’s had such an incredible impact on how we eat and view food and health today.  We’d eat outside and linger over the incredible Turkish breakfast spread at Hotel Padma in Alacati, Turkey – one of my favorite food memories ever.

nourish 1

Note: This interview has been edited and condensed.

Images c/o Marissa Lippert


Sisterfields Cafe {Seminyak, Bali}

christopher leggett sisterfields

Hands down my favorite Seminyak cafe to eat and linger the day away is Sisterfields. Located near Bali’s Seminyak Square, it was in walking distance from our Airbnb villa. From the clean design and chic decor to the divine food and drink, I adore this little spot located in paradise.


A latte and a carrot-ginger-apple-celery-lemon mixed juice were my daily faves.




The place is just damn cool. Easy breezy feeling and delicious real food. I even spotted my doppelgänger as I dined amidst the fun decor.



Sisterfields is one of Bali’s best secrets. Now go tell all of your friends.


Image Credits: #1. Christopher Leggett #2-#7. Jenny Graham

Friday Frock & Fizz

All I want for summer is this perfect white tee cropped with a crush of yellow. Yes, yes, yes. Top it off with a bit of tropical honey punch and consider JBD signed, sealed and delivered. Cheers!

this look

tropical honey punch


8 ounces London dry gin

4 ounces aged rum, preferably Jamaican

4 ounces Velvet Falernum (clove-spiced liqueur)

6 ounces fresh lemon juice

1/2 cup honey syrup (1/3 cup honey mixed with 2 tablespoons plus 2 teaspoons warm water)

8 dashes of Angostura bitters

1 big block of ice, plus 8 large ice cubes for serving

8 ounces chilled sparkling water

8 lemon wheels, 8 pineapple spears and cinnamon, for garnish

In a punch bowl, combine all of the ingredients except the ice, sparkling water and garnishes. Refrigerate the punch until chilled, about 2 hours. Stir the punch well, then add the big block of ice and the sparkling water. Ladle each drink into a chilled rocks glass over 1 large ice cube. Garnish each drink with 1 lemon wheel, 1 pineapple spear and a pinch of cinnamon.

Frock // Fizz

A Piece of Cake: Gâteau au Yaourt

Mais oui, I have written about my favorite city many times. Along the way, I read a fantastic book which reminded me of French Yogurt Cake, an easy and pleasing dessert, oh my.

yogurt cake

2 tubs plain whole-milk yogurt
2 eggs
1 or 2 tubs sugar (depending on how sweet you like it)
1 tsp vanilla essence
Just under 1 tub of vegetable oil
4 tubs plain flour
1 1/2 tsp baking powder
2 containers of frozen berries (or 1 tub mini chocolate chips and 1 tub raisins)
Crème fraîche
Powdered sugar

Preheat the oven to 375 degrees.

Coat a loaf pan or 9″ round cake pan with cooking spray or oil.

In a large mixing bowl, gently combine the yogurt, eggs, sugar, vanilla, and oil.

In a separate bowl, combine the flour and baking powder.

Add the dry mixture to the wet mixture, stir gently until just combined.

You may now add the chocolate chips and raisins or berries.

Scoop it all into your baking pan, bake for 35-45 minutes or until golden and the cake springs up when touched (or when a toothpick/knife inserted is pulled out clean).

Let it cool on a rack.

Dust with powdered sugar and serve with a dollop of Crème fraîche.

Recipe adapted from French Children Don’t Throw Food // Image via The Unexpected Life

A Piece of Pie: Classic Southern Buttermilk

Pie has been my choice of dessert for as long as I can recall. To help heal during a rough break-up, I not only began this blog, but I took up pie making classes with a woman named Millicent. The metaphors are enough to fill a book. I’ll save that for the leftovers…today begins the first of many pieces of pie on JBD. Enjoy.



1 1/2 cups sugar

3 tbsp. all purpose flour

3 large eggs

1/2 cup butter, melted

1 tbsp. loosely packed lemon zest

3 tbsp. fresh lemon juice

1 tsp. vanilla extract

Perfect Pastry Crust (recipe for crust below)

Garnishes: Berries, Whipped Cream, Mint

Preheat over to 350 degrees, whisk together first 2 ingredients.

Whisk eggs & next 2 ingredients into flour mixture, pour into Perfect Pastry Crust .

Bake at 350 degrees for 35 – 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes.

Transfer to wire rack and cool for 1 hour. Garnish with berries and whipped cream and mint!

Recipe for Perfect Pastry Crust: Pulse 1 1/2 cups of all purpose flour, 1 tsp. sugar and 1/2 tsp. table salt in a food processor 3 or 4 times or until combined. Add 6 tbsp. cold butter (cubed) and 3 tbsp. cold shortening (cubed) and pulse 8 to 1o times. Drizzle 4 tbsp. ice water over the mixture and pulse 4 or 5 times until dough clumps together, adding up to 1 tbsp. ice water at a time. Gently shape dough into flat disk. Wrap in plastic and chill for 30 minutes.

Preheat over to 400 degrees, roll dough into 12-inch circle on a floured surface. Fit into a 9-inch pie plate, crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper and fill with pie weights. Bake at 400 degrees for 10 minutes then remove pie weights and paper, bake 8 to 10 more minutes or until lightly browned. Transfer to wire rack and cool completely.

Original recipe via Southern Living May 2014


Ice Cream by CVT Soft Serve


I’ve never liked frozen yogurt. I tried it a time or two and realized: no thank you. Anything you have to hide with faux sugary toppings is just not up my alley. A real dairy source is my jam. So when two of my old pals from Los Angeles told me they were launching a company to share just that with Angelenos and beyond, well I screamed for ice cream.

CVT ice

CVT Soft Serve partnered with a local California dairy to bring you a delicious custom mix. Charlie, the 1961 restored truckstrolls the streets of SoCal, ready for you to taste the treats and tweet a photo. She never really sleeps, ready to party with the best of us.


While I am wishin’ and hopin’ Charlie road trips East, all you West-coasters, go ahead now and treat yo’self. You deserve it.

Images c/o CVT Soft Serve