Mad Hungry Blog - Lucinda Scala Quinn

To say I’m excited to return to Texas next week is an understatement (schedule deatils below).

  Sitting on the plane bound for Seattle from NYC has me reflecting on the actual mechanics of writing a cookbook, and how satisfying it is when the time finally comes to share it.

  ­ My new book Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew, is so much more than recipes.

  Black Bass Japanese Sweet Potatoes Shrimp, Trout Skin and Roe (and a bunch of amazing spring vegetables)   Last week I ran into a former colleague at the Union Square Farmers Market here in NYC.

One of the amazing things in my new life as a self-employed entrepreneur (better late than never) is the renewed ability to really cook with the seasons.

I love to eat fresh fish but I’m afraid it’s a less welcome dinner choice (than meat) for the guys in my life.

It’s called Budin Azteca.

Once the weather starts to warm up, rosé season begins around our house.

It’s handy to have a few dishes up your sleeve that can be prepared in several different ways depending on how you are feeling, or more importantly, how your fridge, freezer, or pantry are stocked at that very moment.

  I make this type of meal at least once a week.