Recipes

Recipes

The food we eat manifests fundamental truths about who we are.
We find comfort in the foods of our childhood.
We express our personal ethnicity, culture, beliefs, and history.
As we meet new people and travel, we add foods to our repertoire that honor and remind us of our life experience.

And then there's the practical considerations.
What to make for dinner today?
What's the difference between roasting and baking?
How do we accommodate new dietary restrictions - our or our loved ones?
How many pots and pans do I really need?

​Through Foody Fun, I try to address both aspects of cooking and eating - the heady and the practical. 
I share stories, recipes, tips and tricks.

Cooking. Eating. Writing. Teaching.
Sharing everything I learned in my kitchen to help you in yours.

Firsts | Starters | Appetizers

Cocktails

Soups

Salads

Sides

Mains

Desserts

Condiments

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Stories

Read the Stories

Themed meals - any excuse for a party.
Locally grown produce whenever possible.
Keeping kosher makes my home inclusive.
Use the good china & crystal.
Prefer less processed ingredients. 
Make sure guests feel comfortable in you home.
Try "exotic" ingredients.
Anyone can learn to cook for themselves.
Love family-owned businesses.
Food tastes better on real dishes. 
My Favorite food to cook is food for other people.

Seasonal Eating (Ingredients)

Tips & Tricks

American Holidays

Jewish Holidays

Food Trends

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The Book

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Download a pdf of the Shopping List

Download a pdf of the Weekly Planner

Stocked:
Flavor Bombs & Staples for Your Kitchen
Ingredients You Should Stock & ​How to Use Them to Make Every Day Meals

This the cookbook you need before all other cookbooks.

​The first half describes, in detail, common ingredients, recommends what & how much you should keep in your STOCKED Kitchen, and thoroughly explains everything that appears on a product label.
 
The second half explains how to use your STOCKED kitchen to prepare meals every day, without having to run to the store for a missing ingredient - plus a full section about Food Safety at home.

I love this book so much, because it’s about understanding ingredients, tools and techniques. Gayle illustrates that by having a Stocked kitchen and basic knowledge of how to use ingredients, anyone can put a delicious meal on the table in minutes with or without a recipe. Stocked is centered on the user and not the recipe—from chef to novice it will make you a better cook.
​Chef Brad Bernstein, Red Feather Trading Co | Cincinnati, Ohio

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This is such a great book! Summarizes what I’ve been doing but in a fun and organized format, what a gift it is, thank you!..........Suzanne W, Cincinnati, OH
 
Margalit's illustrations really give it some flair.... This would make a great gift for [people] who are just starting out...........Deedy C, Cincinnati, OH

… we love your book! ... I cannot wait to start organizing my kitchen!..........Miriam K, Atlanta, GA
 
I just wanted to tell you how much I’m enjoying your book. Your depth of knowledge is impressive and I’m still learning so much, even as a self-proclaimed foodie...........F. Jones, Cincinnati, OH

Loving your book. I’m surprised how much I already know and equally surprised by how much I don’t know...........Aaron L. Detroit, MI

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About Gayle

Click here for My Foody Fun Story

Cincinnati born and raised.
Graduated from Walnut Hills and the University of Cincinnati and began my career here.
Then, I left.
My journey encompassed three states, six jobs, and two small businesses of my own.
My career has always followed two parallel tracks – communication and food.
These paths have led me back to Cincinnati, where I am marrying my two passions and skill sets.
 
So, what have I learned?
Nothing tastes as luscious as a fresh tomato off the vine, hot from the sun.
Listen to onions frying behind me, so I don’t have to watch them.
Salt as you go.
Edit, edit, edit, and write compelling stories that keep you reading.
Incremental Improvement is better than Postponed Perfection.
​It is never too late to follow your passion.