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Spork or Foon?: “Alice Waters - Baked Orange Roughy with Salsa Verde and Breaded Eggplant with Garlic Aioli”

June 12, 2009

When the cold winter weather has warmed and the spring showers have subsided, I, like many people, start to crave lighter dishes ...

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Spork or Foon?: “Oeufs a' la Tripe - Gratin of Hard Boiled Eggs”

June 12, 2009

I awoke on Saturday morning to the most wonderful smells. I turned and saw Remy, my dog, sleeping next to me in ...

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Spork or Foon?: “Flank Steak with Chimichurri Sauce”

June 12, 2009

Top Chef with Teanna will be posted tomorrow - the weekend threw me off a bit and the recipe is a bit involved ...

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Spork or Foon?: “MyRecipes.Com - Spring Risotto”

June 12, 2009

If you are anything like me, you have piles and piles of food magazines stacked up in your kitchen, taunting you like ...

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Spork or Foon?: “Franco-Spanish Onion Soup”

June 12, 2009

We wanted French Onion Soup but we didn't have gruyere cheese. The only cheese we had was Oaxaca, left over from ...

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Spork or Foon?: “Mussels in White Wine and Garlic and Living the Life”

June 29, 2009

This past weekend, Jack and I enjoyed an extended weekend at his family's beach house in Long Beach Island, NJ, or ...

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Comments

6 months ago

Desiree Lowe

Welcome, Teanna! Love your recipes.

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Stats

Location: New York, NY, United States

Birthday: November 7

Website: http://sporkandfoon.typepad.com

About Teanna

I grew up in Franklin Square, NY (aka Long Island) and attended Syracuse University where, in 2003, I received my BFA in Acting with a minor in Nintendo’s 1990 classic, Dr. Mario. My hobbies include playing the piano, cooking and baking, and then going to the gym to work off the calories.

I began cooking in a tiny little kitchen in my apartment on 68th and Madison in New York. The apartment was a 400 square foot 1 bedroom in fifth floor walk-up. The kitchen was roughly 4'x6' (no joke) with an oven that burned anything after 10 minutes and stove burners that would sear the countertop because the flame would shoot out from under the pan -- if the flame even ignited in the first place. There were only two cabinets to for food so we had to keep our dinnerware in the living room and there was no counter space, so I did most of my prep work on a dresser in the living room (only one person could fit in the kitchen at a time). Some may call that absurd, I call it life in New York. As much as my boyfriend will tell you otherwise, I secretly loved it.

I am constantly trying to make myself a better cook and one day aspire to change careers into a more "food-centric" field.

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