Cristina Ferrare





I’m all excited about Thanksgiving as I am every year. Our home is alive with the aroma of the holidays quickly sneaking up on us. I already made the 3 stuffings and froze them so all I have to do is take them out of the freezer the morning of and pop them in the oven!

Our family is HUGE and there are over 40 of us with last minute friends who come and friends of our kids who somehow couldn’t make it home for the holiday with their families! So we become one big happy family and celebrate all of our blessings!

With so many people and so many dietary restrictions (vegetarian, vegan, gluten free, I make sure to have plenty of salads, vegetables, and serve up a lot of options. Cauliflower seems to be the New Black and everyone is on the band wagon so I also  posted on this site a recipe from

“Food for Thought”, a Cauliflower Puree that will knock your socks off! I will serve both the roasted and the puree for my Thanksgiving feast! Read more »


Holiday Salad

A beautiful combination of Endive and Radicchio for your Holiday meals!

This is a perfect salad to serve for your Thanksgiving Day meal. The salad leaves are hearty so they will hold up well. I like to serve this salad because the endive and lettuce are slightly bitter and stays crunchy,  it blends nicely with the sweetness of the turkey, gravy, and the rest of the fixn’s. Can be prepped the day before and assembled 15 minutes before you are ready to serve.


12 endive

6 small to medium heads of radicchio

A really good hunk of Blue cheese

8 sprigs of fresh dill , pull off the fronds from the stem and use to garnish the salad

2 lemons sliced super thin then in half

1/2 teaspoon kosher salt

edible flowers (optional) available on line at Amazon


 You can make the dressing 3 days in advance and store in the refrigerator tightly covered.

Pull off the leaves from the endive, rinse well, pat dry with paper towel and wrap endive in a paper towel, place in the refrigerator until ready to serve.

Do the same with the radicchio.

When you are ready to serve the salad, assemble the salad in layers in a large beautiful platter. Use your fingers to sprinkle the salt over entire salad, (don’t toss) add the lemon wedges, fresh dill, 2 to 3-1″ pieces of the blue cheese, edible flowers and drizzle over by tablespoon the dressing. You probably won’t use the whole cup of dressing. You want to gently drizzle the dressing  over the salad using a tablespoon. No need to toss!




Makes 1 cup


1 heaping Tablespoon Dijon mustard

¾ cup extra virgin olive oil

1-Tablespoon shallots, minced

3 Tablespoons Champagne vinegar

2 Tablespoons fresh lemon juice

1-teaspoon kosher salt



In a blender add Dijon mustard, and olive oil, blend for 30 seconds to emulsify. Pour into a bowl and add shallots, champagne vinegar, lemon juice and salt. Whisk to blend all the ingredients together until smooth and creamy.



Eating for Brain, Heart and G

Recipes For Amazon Pre-Order Food For Thought, Cristina Ferrare! Ultimate Mind and Body Health


Please join me on; INSTAGRAM: @Cristinacooks

FACEBOOK Cristina Ferrare

TWITTER @cristinacooks  





Famous Marinade for the best Roasted Turkey!

I introduced this roasted turkey  recipe on a local talk show I was hosting in Los Angeles called, “A.M. Los Angeles” over 30  years ago and to this day I have strangers stop me on the street and grocery stores to tell me how much they love it! Now thanks to social media I have new converts, that makes me so happy! 🙂

I’ve tried so many ways over the years to prepare turkey so it will have lots of flavor and not turn out dry. I’ve wrapped them in cheese cloth, marinaded them in brine, deep fried, put butter over the skin, under the skin, cooked it stuffed, unstuffed, none of that works like this simple marinade. The marinade also will leave you with plenty of gravy for the turkey and the mashed potatoes! The feed back by everyone who marinades the turkey say they end up with the most delicious, tender and juicy turkey ever.

I do not roast a turkey larger then fifteen pounds. Most experts agree that a Hen turkey is better than a Tom. Hens are generally smaller than Tom turkeys of the same age. Hens weigh less than sixteen pounds while Toms always weigh over sixteen pounds. I find that Hens tend to be juicier and Toms are drier! If you opt for a Tom I highly recommend you marinade it overnight it will help keep it moist. If you don’t marinade it over night it fine, just pour it over the turkey before you roast it! It will still taste amazing!

If you don’t have room in your refrigerator for your turkeys use a cooler, fill it with ice and place your turkey or turkey’s inside.

I hope you have a joyous a blessed day! Happy Thanksgiving! Read more »


Fun and easy decorations to make for your Halloween!

Easy, fun Halloween inexpensive decorations your family will love!

I made these pumpkins for a talk show for Halloween a few years back and it’s the only photo I had where I could feature all three! A fun, easy, inexpensive way to decorate for Halloween! I bought these plastic pumpkins, ribbon, sharpies with a thin tip, scarecrow and spray paint at Michael Stores, I painted one white and one silver, the one on the left I left orange and tied a ribbon around it and glued the bird on top! (You can use a real pumpkin for the natural orange one if you like) The silver, I found a pretty floral top! The white was the most fun for me as I simply just fill in the ribs of the pumpkin with squiggles. We all squiggle on sheets of paper why not pumpkins? It also calmed my brain down as I sat still and drew! You can do this on any color pumpkin and have your family join. I invited our kids last year to come decorate one and the conversations around the table were quite wonderful as we sat together, drew, created, and shared! They saved their pumpkins and the memories. 🙂 We started a new tradition, they are coming back for more. Try it with your kids and grandkids, it was so much fun!

Eating for Brain, Heart and G

Recipes for Ultimate Mind and Body Health

Amazon Pre-Order Food For Thought, Cristina Ferrare!

Please join me on; INSTAGRAM: @Cristinacooks 

FACEBOOK Cristina Ferrare 

TWITTER @cristinacooks  




Watch tomorrow, Wednesday,  October 24, 11:30 PST  for Maria Shrive and I our facebook live to discuss desserts and if you still can incorporate them into your diet! I’m here to say Yessssss!  When I started to experiment with this brownie recipe, I wanted to add nuts into the batter because I love nuts in everything! I needed to find out first if the brownie would be moist, and the texture would be pleasing. These brownie delivers that and more. It has a rich chocolate taste sure to please any chocolate lover. The best part is I can enjoy a dessert that doesn’t make me feel sorry I ate it afterwards and is good for me!.

You can serve these brownies with a scoop of frozen yogurt, or dairy free ice cream! These brownies are extremely delicate especially when they first come out of the oven. Cool the brownies on your kitchen counter for 1 hour. Do not remove from the muffin tin of pan. Cover the brownies with aluminum foil and make sure the foil does not touch the brownies. Let them rest overnight at room temperature before serving. Read more »

Vegetarian Sour Dough Stuffing


We have a large family and our Thanksgiving Day Holiday is crazy fun. Full of love, laughter and food! Gone are the days where you make 1 turkey and 1 kind of stuffing. Now because of health issues, allergies and life style I have to make 3 kinds of stuffing, vegetarian, gluten free, and for those who still eat meat. The recipe with the stuffing featured is made with sour dough, because I love sour dough and so does my family, but of course you can use whole wheat, or your favorite gluten free kind. I would suggest making the stuffing two days or the day before your Thanksgiving dinner for two reasons, one it saves times so you don’t have to make it the morning of Thanksgiving, I’m sure you have so much going on. Two it will give the stuffing time for all the flavors to infuse with all the wonderful ingredients that will add a fuller more developed flavor and will be super moist! Cover tightly with foil and make sure the foil does not touch the stuffing and store in the refrigerator. Before baking bring the stuffing to room temperature on your counter for 2 hours.

You can purchase store bought bread cubes, and yes I have done that,  but I highly suggest you take the extra minutes it takes to cut and bake the cubes yourself. Make the bread cubes the day before or up to 3 days before you make the stuffing it will save you time. Store in your pantry until you are ready to use them in a large zip lock bag. This recipe yields 12 to 14 servings. Needless to say with my brood I triple the recipe! I like to have stuffing left over for the week end to make sandwich’s while we watch all the games! More people more fun! Read more »