Balance—that ever elusive carrot we moms think is a magic cure all. After working long hours in the restaurant business I decided it was time to focus on motherhood—after all they’re only kids once. Truth is everyday is a juggle but the one constant that holds it all together is food. Lucky for me that I love creating new recipes and updating classics since I’ve got two growing girls. 

A bit more you ask? Well, if you really want to know, it all started with an article in Newsweek. Back in 1999, my husband, then boyfriend, handed me a clipping about becoming a personal chef. I was 23 and my dad had just passed away—he was only 49 years old. I figured it was time to get cracking on my dreams since there’s no guarantee of tomorrow. 

Time to Eat was born in 1999. I prepared ready-to-heat homemade meals for busy professionals and did on-site catering for business lunches and cocktail parties. The New York Daily News, Time Out New York, CNNfn and a few local newspapers all agreed this Brooklyn-born girl had made good. After a three-year run, I ventured into the New York City restaurant scene to see how the big boys handled hospitality and service. I’ve worked with Tom Colicchio when he was the top chef at Gramercy Tavern, and most recently the Events Director for Alain Ducasse at his namesake restaurant in the Essex House until it closed in 2007. 

Nowadays, you’ll find me juggling spatulas and sippy cups in my Carroll Gardens, Brooklyn test kitchen.  My original recipes and articles have been featured in Working Mother magazine where I’m the consulting food editor, as well as Parenting,, Relish, Kiwi Magazine, and


I’m flattered that you love In Jennie’s Kitchen and while you are welcome to link to recipes and posts on this blog, please note that all the content and photography is wholly owned by me. This means you cannot reprint any writing, recipes or photos found on this site without express written consent. Queries may be sent to


I really welcome your input about the recipes I post here at In Jennie’s Kitchen, and I do my best to serve up each one with a heaping of hospitality. Please remember while you’re visiting to keep it clean and if you have nothing nice to say, then take your mom’s advice and say nothing at all.  Tips or user feedback is always welcome. Downright rude comments are not, and will be deleted.

If you see I’ve made a typo on the scale of missing an ingredient or an important step, well then by all means do send me an email so I can advise and correct it because I’d hate for you to waste ingredients or make a mistake because of my error.


Quite often I receive samples of products and previews of cookbooks. In general, I write about recipes and how they relate to my life. If I come across a product I like or think enhances the final outcome, then I’ll tell
you about it. And if it came my way for free, I’ll be sure to disclose that too. I do not write strictly product reviews and have no interest in doing so at this time.


This is not a review blog. In Jennie’s Kitchen is a chronicle of my experience as a professional recipe developer and food writer, while also raising a family. While I do find it helpful to recommend products and ingredients I find useful, I rarely run giveaways, so please refrain from sending pitches with the lure of free yogurt for my readers. I am entertaining sponsors for this blog. Before sending any inquiries, please read a few posts to make sure your company is a good fit for my lifestyle. The emphasis of my cooking approach is fresh, seasonal and local. If you would like more information about sponsorships, please send me an email.

A Note About the Ads on In Jennie’s Kitchen

I’ve contemplated for a long while about changing ad networks. The biggest issue for me was morally, how could I get on my soap box and talk about supporting local farmers and cooking from scratch if I ran advertising that was contradictory to this belief? I would hope you understand it is just the best business sense for me to use the current ad networks already in place. There are simple financial costs of publishing a blog—ingredients for one. Right now, this just makes sense to offset the cost of shopping, host registration, etc.