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The Complete Anti-Inflammatory Diet for Beginners by Dorothy Calimeris & Lulu Cook, RDN

The Complete Anti-Inflammatory Diet for Beginners is available for pre-order at Amazon. Order your copy today!

Click Here to Purchase on Amazon

Welcome to What’s Dorothy Eating Now?

I love to blog about food and food related things, and my site includes lots of articles ranging from recipes to reviews. Use the search boxes and menu system to find the topics you’d like to read about. My home page will alway highlight the most recent posts and recipes.

I hope you enjoy the site. Feel free to contact me if you’d like more information about anything you see here, or if there’s something you’d like to see. I’m always happy to help my readers learn what they’d like to be eating now!

Recent Articles

  • Brown Bread recipe by Dorothy Calimeris

Irish Style Brown Bread

This recipe intrigued me because it was made with a combination of rye flour and whole wheat flour.

Thanksgiving Favorites

I LOVE Thanksgiving, it's the holiday of feasting...what's not to love?

Maple Oatmeal Barley Scones

Of all the Ina Garten books my favorite is still her first book, The Barefoot Contessa, named after her former shop in Long Island. Bombar's was still in full swing when that book came [...]

Banana Snack Cake

Truth be told, I had to make this recipe twice because we ate the first cake faster than we could photograph it!

Mom’s Apple Cake (Smitten Kitchen)

When my father was alive, he used to come over for dinner about once a week. Dad loved to eat and loved a good home cooked meal so I always included something new and different at our dinners. He had a particular weakness for apple/cinnamon desserts, One of his favorites was a recipe very similar to this using sliced apples.

  • Apricot Ricotta Cake recipe by Dorothy Calimeris

Apricot Ricotta Cake

It’s clear in the pages of Cherry Bombe that women are particularly gifted with the entrepreneurial spirit. As crazy as it sounds, in the end it’s just easier to own your own than it is to fight the traditional kitchen hierarchy.

About Me

Growing up in a wonderful family of farmers and cooks, I had no choice other than to become a chef. It’s this background that has shaped my career and my cooking philosophy which is Simple ingredients, beautifully prepared.

In addition to creating my own restaurant in my mother’s kitchen when I was six, I cooked and baked in the kitchens of Martha Stewart, Pleasures, of Cooking, Curds and Whey, Campton Place, Wente Winery, and I survived a stint as a manager in the Cellar for Macy’s, New York. Currently I teach a cooking class called Eating Real at Mills College.

In 1986, along with Laura, my business partner, I branched out from my mother’s kitchen and opened up a restaurant /catering company in Oakland, CA. The restaurant closed in 1991 and I continued to cater until 2008. I am often a restaurant judge for the Best Of issue for northern California’s Diablo magazine and a frequent contributor and feature writer for Diablo.

Dorothy Calimeris - What
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