I'm a culinary producer for television shows, a food stylist, food writer, culinary instructor, recipe developer and recipe tester. Occasionally, I've been known to e even cook dinner for my family.

Launching the Food Flirts!


Thrilled to report that The Food Flirts, the new TV cooking show I’ve been helping to develop for the past year-plus, just debuted in prime time on PBS across the country on Friday, July 28, at 10 p.m. (right after The Great British Baking Show). More episodes coming this fall!

It’s a blast of a show, starring the inimitable Sheila and Marilynn Brass. I have previously overseen the cooking operations on shows I’ve produced, but as supervising producer on this project, I’ve enjoyed being involved in all aspects (including the food, of course). And getting to build this from the ground up with the all-star team of executive producer Bruce Seidel and the Brass Sisters has made it one of the most rewarding experiences of my career in food media. Please check it out!

Burger Meets Dosa full epsisode

Pastrami Meets Ramen full episode:

Not enough time for an episode? Link to a preview here.

Follow the Food Flirts on Insta and Twitter  and thanks for tuning in!

My Latest Boston Globe Article

Two new firsts for me – my first time styling the photo for my own Globe Magazine piece (click on the photo). Plus an original video for each recipe thanks to the Globe’s very talented video crew, Anush Elbakyan, Emily Zendt, and Dana Sinerate. If you watch all 5 videos, you get a prize or at least a peppermint swizzle stick!

Happy Four Prunes Day!

What – not a soul on the internet is celebrating today’s national food holiday and obviously trending hashtag, #fourprunesday ? Scroll down to my last recipe and you can make a delish dessert with prunes, other dried fruit and sherry and soon you won’t be able to count to four (just kidding, the alcohol burns off!).

Food styling 101…

It was so inspiring to guest lecture at Boston University’s Gastronomy program last spring in Clara Silverstein’s food writing class. I got so busy that I never had a chance to post the results of the challenge we gave her students. They each got the same basic ingredients and after a lecture on food styling, had a chance to apply what they learned to set up their own shots. It’s fun to see the diverse, inventive set-ups and perspectives each student selected.

Snow storm-worthy liège waffles

It only took three New England snow storms to finally nail those yeasty, caramelized, rich liège waffles! They get their sugar coating from Belgian pearl sugar that’s folded in after bulk proofing. These waffles have been making the scene in major cities and on ski slopes at $5 a pop. Here’s the recipe I used.  I ordered my Lars Own Pearl Sugar on line, but hear you can chop up sugar cubes as a substitute.