About Joe

Welcome – and thanks for visiting.  I hope you’ll enjoy your time with me as I share favorite recipes, cooking ideas, shopping tips, and anything else food-related.  My “training” resulted from the endless hours I spent in and around the kitchen growing up.  Good times, not-so-good times, it didn’t matter.  We always had a home-cooked meal and I was always right in the middle of it!

I’ll write about shopping smart and turning leftovers into delightful new creations.  I’ll share ideas on dishes that can be made ahead and placed in the freezer to ensure a hot healthy meal after a long day at work.

I believe everyone can enjoy home-cooked meals at a fraction of the cost of going out – and feel good about what you’re doing for yourself and others in the process!  Food is a great way to share a part of yourself – and it doesn’t have to be fancy or expensive.

Join me on this adventure with food!  Let’s learn from each other and inspire one another to try something new.  I hope this blog provides information and tips on making your every day meals extra special and I hope my passion inspires you to enter the wonderful world of preparing home-cooked meals that are tasty and delicious, easy to prepare, and cost effective.

This blog is dedicated to my mother, Carmella, who inspired my love for food and cooking, and to whom I owe much of my ability in the kitchen.  She taught me to live well – and eat well – and continues to inspire me today!  Thanks, Mom, for always letting me be me.

Thanks again for visiting!  Subscribe to my blog to receive email notifications when new posts are added.  Comment as you like and ask questions if you’re curious about anything you see here – or wish to see here.  I want this to be an interactive blog – so join me on this journey!


12 Comments on “About Joe”

  1. Nettie Roberts says:

    You are multi-talented!!!
    I need all the help I can get in the cooking department!
    I will definitely be trying to print every recipe that is fairly fail safe!
    Thanks so much! I look forward to reading every recipe!
    Love ya!!!

  2. Pam Rabin says:

    Thanks for all the great epicurean delights!

  3. Lisa Williams says:

    Excellent!! Thanks for sharing. *smile*

  4. Tom Baker says:

    A friend gave me a thing that he called a “yammy”. It looks like a huge, ugly sweet potato but he said it is not sweet and needs to have flavoring added to it. It can be cooked like a yam or sweet potato. I found nothing on Google or Wikipedia. Anyone know anything about this?

  5. Arlet Dale says:

    What a thoughtful way to help us! I continue to need help in the kitchen! Thanks Joe!

  6. Molly says:


    Having a wonderful time catching up on your entries! HUGE fan of Ina’s as well so that is an extra bonus!


  7. You should really consider for trying out for Master Chef. I think you would win!!!

  8. Mary Beth says:

    Joe – Your biscotti is the best I ever had. I mean, everything you make is incredibly good. I probably (probably?) won’t begin cooking, but boy I love everything you make. Mary Beth

  9. Derek M Kemp says:

    How did I not know about this? It makes me nostalgic. I finally got around to making your Jalapeno poppers (extra delicious!!). Thanks Joe Love you! Will your salt and pepper cookies be on here?

  10. Scott says:

    Any chance at all of getting the recipe for baked potato and sausage ??? Many thanks.

    • Preheat oven to 400 F. Wash and cut up potatoes – place on a baking sheet pan or in a shallow baking dish. (I recommend red skin potatoes, leaving the skin on, placed skin side down.) Place sausage links (5-6 of any variety you like) on the sheet pan between the potatoes. Drizzle with olive oil and sprinkle with kosher salt and fresh ground black pepper. (You can also add any other spice you like – Aleppo chili powder, red pepper flakes, herbs de Provence, etc.) Using clean hands, toss until potatoes and sausage links are completed coated with oil and seasonings. If using red-skin potatoes, ensure the potatoes are skin side down (as this will avoid the potatoes from sticking to the pan.) Bake 45 minutes to 1 hour, turning the sausage links a couple of times to ensure even browning. If the potatoes are skin side down, you don’t have to toss them as they will brown and crisp without sticking. You’ll know dinner is ready when potatoes and sausage are caramelized olden brown. Sprinkle with additional kosher salt/pepper to taste.

      • scott says:

        WOW !! Fantastic !! Just saw this !! And it will be for dinner tonight. Love this dish. Remember it well. Many thanks, Joe !!

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