Chef Claire

Aunt Maddie and Aunt Pat taught me how to make pasta, ravioli, manicotti, squash blossoms and more. The would make the batter by eye no measuring and mixing the batter .No printed recipe card. Just a bowl, a fork, a little patience, and years of knowing what the batter should look like when it was ready. Squash blossoms are one of those old-fashioned Italian foods that feel both humble and special. They come from the garden, they cook in minutes, and they disappear from the platter even...

Cooking Classes with Chef Claire Why spatchcock chicken? Well, it cooks more evenly and faster than roasting a whole chicken. Plus, it's perfect for a summer dinner and saves you money since buying it pre-spatchcocked costs a lot more. It's super easy to do, and if you love cooking, it's a fun little adventure!

How to use scapes