Roasted Figs with Roquefort

Hey look – I found more figs!

Last fall, I ate at a wonderful restaurant in Rochester called Lento. I had an appetizer of roasted figs with blue cheese that was absolutely amazing. I knew right away that I would have to try recreating it at home, and have been searching for fresh figs ever since. [….]

Cherry Grunt (AKA Cherries with Dumplings)

Before I get to the good stuff, can you do me a favor? Pretty please? I was chosen as a semi-finalist in a recipe contest and I’d really appreciate your vote! There’s $2,500 cash and a bunch of other prizes on the line, so its kind of big deal. I made the cannolis, and you can vote for them HERE. Thanks!


In the summer, I love desserts that incorporate fresh fruit. I especially love desserts that don’t require having the oven on for long periods of time. Grunts are a simple dessert that don’t require the oven at all – the fruit and biscuits cook in a pot right on the stove top. If you have a grill with a side burner, you could even cook this outside! [….]

Cocoa-Coffee Bison with Pomegranite Syrup and Fresh Fig

The inspiration for this meal came from all over the place: an episode of Iron Chef, a chocolate cake, a fridge full of Pom, bad cheese that forced me to repurpose my figs…. I honestly wasn’t sure how this would come together until it was on the plate, but it was wonderful. The flavors were very earthy and the sweetness of the cocoa and fig was balanced against the tartness of the pomegranate and coffee. [….]

Grilled Pork and Pineapple Tacos

Ever since my honeymoon in Mexico (over 3 years ago already!), I’ve been obsessed with Mexican food. I love pretty much all of it, but I especially like the flavors that are more out of the ordinary. We have a great taco shop here that makes a delicious chili-citrus pork taco with pineapple salsa. The combination of pork with pineapple is wonderful, and was my inspiration for this dish. [….]

Summertime Salad: Steak, Berries and Goat Cheese with Apricot-Balsamic Vinaigrette

This salad was excellent. The berries were very juicy and sweet and the herbs on the goat cheese were full of flavor. I warmed the cheese in a pan, which gave it an extra creamy texture. It would also be great to encrust the cheese in nuts before warming it (I think pecans or walnuts would work well). Overall, this had a nice balance of sweet and savory and the whole thing was filling without feeling heavy.