As the leaves turn and the air crisps, I find myself craving comfort that captures the essence of fall. This frittata is my secret way of celebrating the season’s bounty—think …
Hi there! I’m Mark Renshaw, and this all started as a quiet tribute to my grandmother, Val, whose kitchen was the heart of our family long before I ever knew what “good food” meant.
Her cooking was simple, but never ordinary. Every dish had its own rhythm, the way she hummed as she stirred gravy, the handwritten notes she scribbled on her recipe cards that somehow said more about life than cooking.
