About me
I am a cook, mother, editor and writer who has a lot of opinions about food and cooking. I have worked for years in technical publishing, but have also occasionally dabbled in writing material for cookbooks and newspapers. As a parent, I am constantly looking to make meals that are nutritious, delicious, and deemed acceptable by my 7-year old daughters. I believe in buying fresh and local produce and organic local meats, but find that the realities of feeding a family on a budget doesn’t always allow me to do this, although I do try. I live in the San Francisco Bay Area (in the East Bay) and am lucky enough to be surrounded by great grocery stores, wonderful restaurants, and farmer’s markets. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.
ann ceraldi said,
January 6, 2008 @ 3:28 pm
Are you the same person as mrs. fezzywig??
dslincoln said,
January 6, 2008 @ 3:47 pm
Yes. I am Mrs. Fezziwig, but mrsfezziwigskitchen.wordpress… seemed a bit long and hard to remember, so I switched it
tamara said,
January 8, 2008 @ 8:16 am
Very excited about your blog, Denise. Would love to hear more child-friendly suggestions.
dslincoln said,
January 8, 2008 @ 9:25 am
Thanks! I’ll definitely have more child-friendly suggestions as my cooking life is often all about figuring out ways for my girls to eat great food. Maybe I’ll write a post today on getting young children to eat healthy veggies. Thanks for the idea
TommyGSD said,
January 17, 2008 @ 6:53 pm
This blog is awesome! I can’t wait to try some of the recipes for our son Dominic! Keep the recipes coming!
bibomedia.com said,
March 5, 2008 @ 1:13 am
Duey Baab said,
November 4, 2008 @ 8:05 am
Hi Denise,
I came across your blog as I was doing reserach for our new Food Network Show and thought you might help us spread the word. I’ve inserted our casting notice below so if you’d like to post it, email it or pass it on to family and friends, that’d be great.
Grilling Fans Can Be On Dear Food Network!
Now’s your chance to have your Grilling question answered, possibly even in-person! Inspired by letters from fans, Dear Food Network features top chefs answering your cooking concerns, problems and challenges.
Have a question about global grilling (tandoori, Italian, Korean), improving an All-American dishes (hamburgers, hot dogs, chicken), seafood, or how to make a tasty dessert on the grill? Our Food Network stars are here to help improve your recipes and grilling skills!
We’re looking for fun, creative 20-second videos (DVD or MiniDV) to incorporate into the show.
But First- For video guidelines please contact me at foodnetworkseries@gmail.com.
AND send us your stats (name, age, city/state, living situation, contact info) plus a recent photo, a little about yourself, and your cooking questions. Does your chicken always come out burnt, maybe you’re a baker who wants to take it to the backyard or perhaps you need a new party idea?
The best questions/videos will be used on the show and some people will get to have their question answered in person by his or hers favorite chef! Please send your DVD or MiniDV to:
Embassy Row
Att: Dear Food Network
110 Leroy Street
7th Fl.
New York, NY 10014
All entries must be received no later than Monday December 8th.
Thanks!
Duey Baab
Casting Department
Embassy Row/Dear Food Network
646-747-4549
Wendi said,
April 6, 2009 @ 5:49 am
Hello from Southern California. I made your PULLED PORK yesterday and it was terrific. THANKS!!
I do enjoy your blog and thank my brother, Bruce (yes, the one in San Diego) for turning me on to it.
dslincoln said,
May 12, 2009 @ 8:39 am
Hi Wendi — this comment fell into the spam bin so I am only now seeing it. I’m so glad you like the pulled pork recipe. It’s definitely one of my favorites. Also, thanks for linking your page to my blog. I appreciate it!
Giulietta Nicoletta said,
April 23, 2009 @ 2:58 pm
Hi Denise:
Pizzaiolo restaurant is doing something quite unique and lovely this Sunday that I thought might be of interest to you and your readers.
The Sunday Soup Supper is a community outreach event providing free soup to those in need. What’s different is that paying customers are also encouraged to attend and enjoy the meal on a donation basis — bringing diverse segments of our neighborhood population together to eat delicious soup and bread.
The event’s proceeds will be donated to a local women and children’s shelter, A Safe Place. Much of the produce for the meal is being donated by local farmers that regularly supply the Pizzaiolo kitchen.
The key details:
Date: Sunday, April 26
Time: 4:30 p.m. – 7:00 p.m.
Location: Pizzaiolo, 5008 Telegraph Ave (at 51st St), Oakland 94609
Cost: Sliding scale $0 – $10 per person; all are welcome!
The meal: Two soup options (one vegetarian), Acme bread, and BYOB
It would be great to see you there!
Best regards,
Giulietta Nicoletta
Maura Thurman said,
June 16, 2009 @ 9:38 am
Hi Denise –
I love the recipes for the creamsicles and the blog is fun to read. I also wanted to let you know about a new lineup of children’s cooking activities in Novato at
https://www.cookingschoolsofamerica.com/freshstartscookingschool/index.php?flag_menu_index=calendar_php.
Fresh Starts Culinary School is an offshoot of Homeward Bound of Marin, the largest agency serving homeless adults and families in Marin. The public culinary events for adults and kids provide work experience to people in our culinary vocational training course as well as let us share our great chefs and wonderful demo kitchen with the community. Plus all proceeds support job-training programs. (Full disclosure, I work for Homeward Bound!) It’s a unique program.
Thanks for all the great news about kids and food!
an aspiring cook said,
July 10, 2009 @ 8:15 pm
Denise,
I’m an aspiring cook, and specifically I’ve experimenting lately with a variety of spaghetti recipes, or Sunday gravy recipes as they are more properly called. I read your article on Sunday gravy at Bay Area Bites, and while I know you will not part with your own family recipe, I wanted to know a few general things about your family’s Sunday gravy. First of all, was the meat all taken out of the gravy and served separately, or was some meat left in the gravy? Second of all, does it even matter if the meat is kept in the gravy or is served out of it? I realize the answers to most of these are probably just personal preference, but I’d still like to know how it was done in your family. I would ask for specific recommendations of types of meat, but that’s probably going a bit too close to the details, heheheh.
an aspiring cook said,
July 10, 2009 @ 8:16 pm
beh, “been experimenting” XD and god knows what other little errors crept in while I was writing this in haste!
dslincoln said,
July 16, 2009 @ 8:57 am
Hi Aspiring Cook — My mom and grandmother always took the meat out of the gravy when it was time to serve. We eat the gravy itself on the pasta and then the meat is served alongside. I would think that the meatballs would fall apart if you mixed them into the pasta.
As for the meat itself, my mom served meatballs, bragiolle (of which I have a recipe listed on this site), sausage, pork butt, and beef chuck.
Hope this helps
Yuka said,
July 23, 2009 @ 2:17 pm
What an awesome blog!!!
Really enjoyed reading the receipe(gotta try for my family)
Just to inform you if you’re interested in using “miso”, we are presenting the miso event Thursday, next week.
If I can meet you there, that will definitely be my day!!!
http://www.jetro.org/index.php?option=com_events_jetro&task=view&content=detail&event_id=380&Itemid=200
Daddy95 said,
October 23, 2009 @ 2:39 am
Any way, if any of these ideas make you rich or famous, please remember me. ,