French Chicken Casserole a la Normande

This dish takes a bit of time to make but, well worth it.  Made with very simple ingredients that you probably already have.  It has a creamy gravy that would be complement mashed potatoes. A dish I will make over and over again!

Get recipe here.


Autumn inspiration — Cooking Without Limits

September was a really warm month, more like a summer month not autumn. In the last 2 days we start feeling that fall has come around so I was thinking about fall recipes that make my rainy days happy. Baked brown sugar pumpkin with mushrooms Boletus mushrooms cream soup Beetroot and chickpeas burger Skewers Risotto […]

via Autumn inspiration — Cooking Without Limits

A Fall favorite – Tuscan-inspired butternut squash soup — The Art of Being Fabulous

I can eat soup any time of year, no matter how hot it is; but Fall soups are some of my favorites! Here’s a recipe for a wonderful tasting soup. Tuscan-inspired butternut squash soup Makes: 4 servings Total time: 1 hour, Cook time: 45 minutes Prep time: 15 minutes Ingredients 2 cups (16 ounces) of […]

via A Fall favorite – Tuscan-inspired butternut squash soup — The Art of Being Fabulous

London Fashion Week

My picks from London Fashion Week.

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Malene Oddershede Bach


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Roberta Einer 


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Richard Quinn


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Taka Naka

Lamb Bolognese

Now that Fall has officially started, it’s time for some comfort food. You do need some time to make this but, it’s worth it.   Adapted from The Vermont Non-GMO Cookbook by Tracey Medeiros.


Lamb Bolognese

  • Servings: 6
  • Difficulty: moderate
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  • 1 28-ounce can whole peeled tomatoes in juice
  • 1/4 pound bacon, diced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small onion diced small
  • 1 large carrot, peeled and diced small
  • 1 small fennel, fronds removed and reserved, bulb quartered and diced into 1/4-inch pieces
  • 1 dried chipotle pepper
  • 1/2 cup chopped fresh parsley stems
  • 4 fresh thyme sprigs
  • 2 medium garlic cloves, peeled and finely chopped
  • 1 pound ground lamb
  • 3/4 cup fresh rough chopped flat leaf parsley leaves
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound pasta or broad noodles
  • Salt and freshly ground pepper



  1. Coarsely chop the tomatoes and place them in a bowl with juice and set aside.
  2. Saute the bacon in a large pot over medium heat until the fat begins to render. Add 2 tablespoons of oil to pot. Add the onions, carrot, fennel, chipotle pepper, parlsey stems, and thyme leaves.  Season with salt and cook stirring occaissionally, until the onions are soft and translucent, about 10 minutes. Add the garlic and cook till frangrant, about 2 minutes.
  3. Add the lamb and season with salt and pepper. Increase the heat to medium-high and cook breaking up the meat, until it begins to brwon, about 10 minutes. Add the tomatoes and all the juices, and parlsley leaves. Lower the heat and simmer, uncovered, stirring occaissionally, until the sauce is thick, about 35 minutes. Season with salt and pepper. Remove and discard the chipoltle pepper and thyme sprigs.
  4. When the bolognese is almost done, bring a large pot of salted water to a boil. Add the pastaand  cook until al dente. Drain, reserving 1/4 cup of pasta water. Return the pasta and toss with the remaining 1 tablespoon of oil. Add the sauce and toss to coat well. If too dry add pasta water. Garnish with the fennel fronds and sprinkle with cheese.



New York Fashion Week

My picks from New York Fashion Week.



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Marc Jacobs


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Michael Kors

Roasted Chicken with Fregola Salad

With temperature in the high 90’s last week, I searched for some great salads for dinner. This delicious chicken salad is adapted from The Bergdorf Goodman Cookbook. I used a rotisserie   chicken found at a local market and I used Israeli couscous instead of fregola.



Roasted Chicken with Fregola Salad

  • Servings: 4
  • Difficulty: easy
  • Print

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  • 12 ounces of fregola or Israeli pearl couscous
  • 1 pound roasted chicken breast, shredded
  • 10 ounces grape tomatoes
  • 1 10-ounce jar roasted red peppers
  • 4 cups (packed) baby arugula
  • 1 4-ounce jar grilled artichoke hearts
  • 1/2 cup Lemon Vinaigrette, plus more for serving (recipe follows)
  • 2 teaspoons pine nuts, lightly toasted
  • salt and pepper

Lemon Vinaigrette

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 cup grapeseed oil, add slowly



In a large bowl, combine the fregola, chicken, tomatoes, red peppers, arugula, and artichokes. Toss with the vinaigrette, then top with the pine nuts.  Serve chilled or room temperature.

In a small bowl, stir together the lemon juice, 2 tablespoons of water, the mustard, and the honey, then gradually whisk in the oil until emulsified. Leftover dressing can be covered tightly and store din the refrigerator for 3 to 5 days.