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Eating Like a Diva?–the recipe

Eat & Tell with Annette Tomei

figs in portSince it is the middle of winter and perfect heirloom tomatoes are only happy memories or dreams of the summer to come, I’ll end this with a Diva-worthy winter recipe for dried figs in port syrup that you will be happy to put in your mouth… or someone else’s, if you’re lucky! Read more

Eating Like a Diva?

Chef Annette TomeiEat & Tell with Annette Tomei

I was thinking… A column that claims to teach you to “eat like a diva” should start the New Year by giving you an idea of what that might mean. So, in an attempt to put this into words (hopefully interesting, insightful ones!), I’ll start with some Diva Facts from Jackie Gordon of Divalicious, Inc. Read more

Roasted Winter Squash with Autumn Fruit Barley and Braised Greens

winter squash recipe by Chef Annette TomeiFrom The First Dinner of the Rest of My Life. Read the introduction.

Roasted Winter Squash with Autumn Fruit Barley and Braised Greens
This hearty dish is a great vegetarian entrée or can be served as a side dish for carnivores (I recommend pork products). This yields 4-8 servings, depending on how you use it. I mixed the ingredients together, risotto-style, and froze portions for future meals (to use within 2 months).

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First Dinner of the Rest of My Life

Chef Annette Tomei

Eat & Tell with Chef Annette Tomei

Recipe:
Roasted Winter Squash with Autumn Fruit Barley and Braised Greens

Over the past 11 years of living west of New York City, The worst thing I could say about any of my kitchens was that a couple had electric stoves. Other things made a few of them less than desirable: with whom I shared them; the color of the appliances (avocado… pleez!); lack of a view. A few were exceptional – dream kitchens: lots of cupboards, windows, counter space; gas stoves; good company and good memories. Now that I find myself back in Brooklyn, I’m reminded of why so many people in New York City opt for take out! Read more