Hello, it's been quite some time since I stopped working full-time at Foodista, but still helping out on the backend. I do have some news in terms of my new full-time job, I recently joined Go1.com as teh Chief Technology Officer.

Our good friend, Robin Goldstein, formerly of Fearless Critic, has landed on Kulangsu Island a small, pedestrian only, tourist destination located in Southwestern China.

Here in New York, the weather is finally starting to turn colder, and the leaves on the trees have begun to take on tinges of red, orange and gold. The colder weather has inspired me to regularly embrace  the comfort and warmth of a good fall soup.

Do you ever open your fridge looking for a little something extra to twirl into soups or spread on toast? I have been having a few moments like that over the past few weeks and so after giving it a little thought I realized a pesto was in order.

My baby son is a strong-willed two-and-a-half-year old. And at times, it feels like we are in a steady state of war when it comes to meal times.

With fall in the air, I wanted to take advantage of all the beautiful squash in the markets, so this baked squash recipe uses a combination of both butternut and acorn squash roasted to a deep caramelized finish.

Recently, I had a bowl of tomato soup at my favorite neighborhood café here in New York.  I’ve been wanting to recreate a version of it at home for a while now.