Kiss the Cook

Kiss the Cook!
Between a Mom raised in the Southern cooking tradition and a Dad who always pushed us to try a new nationality of cooking, I’ve got quite the reputation to live up to!  Now combine that background with where I am in my life now, sunny, healthy Southern California, and you’ll find that my recipes are a mix of comfort foods, adventurous challenges (made easy) and light healthy dishes great for any night of the week.  I love being in the kitchen and hope that this blog shows you exactly what I am discovering along the way-and that it helps you in your own kitchen adventures.

A Gilt Nutmeg
Searching for a blog name I loved proved to be a tougher job than I anticipated.  So if I wasn’t being so great with words, who better to turn to than The Bard?  “A Gilt Nutmegge” is mentioned in Shakespeare’s Loves Labour’s Lost and was a traditional gift at Christmas time.  I’ve researched what exactly a gilded nutmeg might be representative of-or any details at all, for that matter, but no luck so far.  All I know is that back in the day, people were going around handing out gold plated nutmegs on December 25th.  Sounds like fun!  When I was younger, I used to love grinding nutmeg in our little nutmeg grinder with the heart cut out of the handle, so nutmeg has a special place in my memories and I’m pleased to name my blog in honor of it.


  • Eileen Shafer

    Hello Emily:

    Your recipes actually make me want to cook, and that in itself is amazing! I can’t wait to try the chicken. As a new single, it will most likely last me a week as well.
    Keep up the good work! I certainly am impressed.

    • Emily

      Thank you so much, Eileen!! My whole motivation is getting people into the kitchen that wouldn’t normally so I’m especially glad to hear you’re going to give these a try!

  • Stacey

    Hi Emily!

    The blog is absolutely amazing..Just wanted to let you know :) Now i’m ready for some Butternut Squash Risotto!

    • Emily

      Ha ha you missed it while you were off being Jewish and I can’t make it again because I’ll have nothing to blog about for a whole week while we try to finish eating the leftovers!-but how about a new risotto…shrimp & asparagus risotto? Spring green vegetable risotto? Lobster risotto? Anyone care to give donations so I can actually AFFORD lobster risotto?? :D

      • Stacey

        I will donate t that fund!!!! shrimp and asparagus risotto sounds soooo amazing…can that be on the to do list!?

  • Erin

    Where do I find the pot pie recipe/description?

    • Emily

      when I post it :)
      I want to do some more testing on it first. I wasn’t 100% happy with the one we made together-I wanted it creamier!

  • Sue Dolleris

    So glad that Erin shared this blog with me. It’s Amazing! This is like TOP CHEF for those who may have been too intimidated to try. You write with such authority and enthusiasm - but in terms a non-chef understands. I’ll check back often :-) Sue Dolleris

  • Sue Dolleris

    I’ll “second” Erin’s request for the pot pie recipe. Talk about comfort food! thx, Sue

  • Naoko Yamashita

    Hi Emily!

    Just wanted to say that it was great meeting you and Mr. D! You have done an amazing job putting together the event. Thank you for good-for-you tasty food, awesome company and beautiful day in the park! Good luck with your pie baking tonight. I am sure that will turn out super duper and looking forward to tasting it!


  • Patti at Camp Blogaway

    Hi Emily, just discovered your great blog and noticed you are RIGHT HERE in our town. Would love to see you one day at Camp Blogaway, will you join the email list if you haven’t already?

    Hope to see you soon, Fearless Leader, Patti

  • Seth

    Hey, Emily -

    Excited to try out your recipes, especially that strawberry bruscetta and the quinoa you mentioned! I’m also jazzed to have met a famous food blogger! ; ) I’ll let you know how things turn out when I make one of your meals soon!

    Enjoyed meeting you and Daniel yesterday. Now you can offer semi-thoughtful wine-pairings with your recipes, right??


  • Danise Kimball

    I’m pretty sure (and I chose a similar name for my etsy shop because of this) that a gilt nutmeg is a wedding or anniversary gift. Nutmeg was regularly exchanged instead of rings by protestants in the 16th and 17th centuries because rings were too “popish” (they really hated Catholics back then). I think the idea of gilding the nutmeg came later or maybe was what the really rich people did etc.

  • mara

    Dear Madam,
    I am a journalist from “Toast”, a new London based magazine that will be out in June. I am writing an article on Food Pornography and on Food Porn Daily I found this:
    Would it be possible to use it in my article if I credit you and then send you the pdf. of the article?

    I would need it in HD quality though, because the magazine will be printed.

    Hope you can help me.

    Yours sincerely

    Mara D’Arcangelo

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