Excited to be bringing you some local food news from Martha’s Vineyard – which we will be doing more of this season, as the warmer weather arrives, the island chefs do their shuffle, and we start dining out much more! Let’s kick it off with a new Mediterranean-inspired cookbook, inspired by the island by a...

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INTRO

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Boston Cream Pie - a classic and in this case, with my own twist. Let's talk history, desserts, and more today! 

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Easing back into blogging after the busiest summer season in the restaurant, an unexpected tragedy in the family, and overall life just doing its thing. Looking forward to reconnecting with my readers after months of being away - so if you are still reading, I thank you and kick off the welcome back tour with this Hot Macadamia Latte that's warming me up this season and giving me all the comfort. 

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It's officially summer in the Northeast and the busiest season for those on the Cape & Islands. Living on Martha's Vineyard for the last twelve years, we have the "season" down to a science - from mid-May through the end of September, my husband and I work full-time at a restaurant; he's the Chef de Cuisine, working 12-16 hours, six days a week, while I am the pastry chef for not one, but two restaurants in town, working 5 am mornings baking desserts while then jumping in on weekends working on the line for dinner service.

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It's finally mid-October and it's time for comforting, easy-to-make recipes that will have everyone asking for seconds. Today, alongside my friends at Hood Cottage Cheese, I am bringing you this recipe for Cottage Cheese Gnocchi. Served with light cream and pesto sauce, it's going to be a weekly addition to our meals this season! This post is in partnership with HP Hood, who have been great supporters of this site and my work, and I appreciate everyone from brands to readers that support my work while I juggle two other full-time jobs.

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It's officially autumn in New England and to celebrate making it through another season as a pastry chef on Martha's Vineyard, I wanted to treat myself to making a dessert just for me and no one else, ha! As I continue this partnership with Hood Cottage Cheese, I knew I wanted to incorporate it into the recipe and that's how this recipe for Pumpkin Spiced Cottage Cheesecake came about. I've made a similar recipe to this for the restaurant for the past few months, so I can honestly make this recipe with my eyes closed.

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Summer is officially here, and with it - fresh, sweet treat recipes you can create in your kitchen.  Today, I'm partnering with Hood Cottage Cheese, to share with you the endless possibilities of Hood Cottage Cheese. To kick off the excitement, I've created these Fresh Berries & Cottage Cheese Danishes, also known as Red, White, & Blue Cheese Danishes!

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Today's recipe is in partnership with Heluva Good! Nacho Queso Supreme Fritters, which I paired with two dipping sauces: a slightly spiced Tomato Jam that is sticky sweet but balancing with the spices I added such as ginger, cloves, and cinnamon, and an Herb Aioli that’s lusciously creamy thanks to sour cream and avocado, with an herbaceous punch from the parsley and cilantro. The most perfect dipping sauces for a cheesy, crispy fritter you’re going to love!

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