Background

Hello and welcome to my Open Recipe Box! I do get asked that question, “Why did I start this?” “Why am I doing this?” It is not for any profit. Well, I guess it is because I have all these great recipes I’ve saved through the years that I just have to share them! I am always testing new recipes too.

“Can I have that recipe?” is a question I hear often and one I’ve asked many great cooks and bakers myself over the years. I’ve always believed in freely sharing recipes. After all, what good is keeping a recipe you like to yourself?

These are my actual recipes cards but my cookbook collection really needs an entire room with shelves just for them! So I wanted a place for family and friends to easily get my tried and true, old and new recipes.

I love SUPER FAST RECIPES! To me that means no more than 10 minutes from start to finish!

I hope you like it here and come back often to check my posts!! I sure do appreciate your likes and comments right here on the webpage even more than on the facebook page.

Please let me know if you tried a recipe from my box! Even send me a picture of something you made from here and I will post it!

Happy cooking, happy baking, and enjoy!

I grew up in Rhode Island and I have spent my adult life on Long Island. And both places have a food culture unique to its own! But they have one thing in common! They share a love of seafood!

I have been so lucky to have such great cooks in my family, immediate and extended, and in my friendships. These wonderful people readily and lovingly shared their recipes with me through the years.

From when I was 12, I began cooking and baking, saving and researching recipes and techniques, and later occasionally taking courses online or in a local class.

I am convinced good results come not just from the recipes, but from the TECHNIQUES! A recipe has to be well written to understand the preparation techniques. The more you learn WHY you do something, the better cook or baker you will be. A simple example a lot of people already know is the difference between FOLDING an ingredient into a batter as opposed to MIXING it in. The science behind it is how much incorporated air you want to be in the mixture.

I grew up in Rhode Island and I have spent my adult life on Long Island. And both places have a food culture unique to its own! But they have one thing in common! They share a love of seafood!

I have been so lucky to have such great cooks in my family, immediate and extended, and in my friendships. These wonderful people readily and lovingly shared their recipes with me through the years.

From when I was 12, I began cooking and baking, saving and researching recipes and techniques, and later occasionally taking courses online or in a local class.

So keep learning….and in the meantime, enjoy the process!