In the minds of many, food and nutrition go hand-in-hand, so it’s not surprising people ask me about my adventures in the kitchen, my favorite foods or want to chat about other culinary-related topics.
Since launching this blog, those questions seem to have flooded-in from friends and colleagues too shy to post. So, to satisfy their curiosity, I’ve decided to answer the questions I receive most often.
I’d love to hear your stories, too, so don’t hesitate to share.
Q&A with Tina
Favorite Kitchen Gadget:
I love my zester. I use orange or lemon zest in everything from pastry filling to drink garnishes.
Favorite part a meal:
Cocktails. I’d like to be reincarnated as a mixologist.
Favorite childhood food:
Pork chops or anything that I could eat with my hands.
Top winter food favorites:
Cassoulet. Mac ‘n Cheese with four Italian cheeses and truffle essence. Spiked hot chocolate.
Warm-from-the-oven sfogliatelle. (Does anyone know what that is?)
First thing you pick up at the grocery store:
Flowers. I know. A non-food.
Dream food vacation:
India or Morocco.
Favorite cuisine and why:
Italian. It has to do with pride in heritage.
What do you offer drop-in guests:
I’m a cheese fanatic. There are always at least six different types of cheeses in my refrigerator. So, if you came over unexpectedly, I’d serve assorted cheeses, pate, salami, wine, olives and great bread or crackers.
Best food tip:
Eat and enjoy everything, just keep your portions sensible.
Vegetables. Your five top favorites:
Artichokes, broccoli, string beans, fava beans and spinach.
Finishing course, cheese or chocolate:
Cheese rules. Always.
Best food/kitchen related gift you’ve received:
A cooking class at The Culinary Institute (Greystone Campus). AMAZING.
Chefs you admire:
My grandmother. A grande dame in the kitchen.