Two months ago, I was approached by a global cookbook publisher to write a vegetarian keto cookbook. Ever the skeptic, I was suspicious because I’m neither vegetarian nor keto. Surely they must be aware...?

When they inferred that they’d vetted my credentials, and felt I would be a great fit for this concept, I thought, “I guess Beyoncé must be unavailable.” Then they shared that they’ve published over 4,000 books; and, every last one is profitable. How? Lots and lots of data.

This whole meal planning thing is getting out of hand and I’m calling B.S. We have a Facebook group called The Dinkdom (if you haven’t joined, please do!). Last week, I polled members to see if anyone is successfully planning their meals. I specified that for purposes of this poll, meal planning meant “making all your meals at the beginning of the week, parsing out the portions, and actually eating what you planned to eat when you planned to eat it.”

Sometimes a product grabs hold of you and it becomes your singular focus. For me, at least right now, it’s dough. Correction – prepared dough!! Give me a store-bought pie crust, a can of biscuits, or a sheet of puff pastry, and I’ll tilt my head, curl my lips into a smile, and nod with blissful satisfaction. You know how you have that one friend who’s obsessed with burgers? They’ll put nacho cheese sauce on just the right ratio of chorizo and ground short rib, and top it with pickled jalapenos… Then they’ll text you about a cordon bleu chicken burger with seared ham and melted swiss cheese. Spoiler alert. Th

Big Food has some big secrets. And they are sweeter than you might think.

I love cooking way too much to feel guilty about eating. I’ve maintained a 20-pound weight loss for the first time in well over a decade. I’m convinced that my progress is less about my fasting methods and more about my efforts to better communicate with my ever-present hunger, and give her a snack now and then.

As cooks, we need to try new things….

Making the transition from what I aspire to cook to what I intend to cook has reduced our monthly grocery spend, as well as our food waste. Learn how I did it!

Why do we talk about overeating, when we really should be talking about overcooking?

As Dink Cuisine continues to evolve, I’ve been fascinated to learn which of our messages are resonating most - and why!  It turns out that many of our followers prefer recipes for two to minimize food waste.

For my first ever blog post, I thought it would be appropriate to lay it all on the table. I mean – you were nice enough to drop by and read a little. The least I can do is kick us off on an honest note.  Ok, here goes!