Home 2017-07-15T12:04:11+00:00
The Complete Anti-Inflammatory Diet for Beginners by Dorothy Calimeris & Lulu Cook, RDN

The Complete Anti-Inflammatory Diet for Beginners is available 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

The Elusive Pavlova

Another challenge for me is pavlova. That magnificent dessert of clouds of whipped cream on top of clouds of meringue overflowing with berries.

Cod Stifado – Greek Fish Stew

If you see "stifado" on a menu in Greece it could be beef, lamb, fish or chicken.  And most likely it will have tomato sauce and herbs in it.  I like to make my fish stifado with cod since cod is a firm fleshed fish.

  • Dorothy Calimeris image of steel cut oats cereal

Steel Cut Oats 2 Ways

I think a lot of people don’t enjoy steel cut oats as often as they like because of how long they take to cook, about 20 minutes with frequent stirring. There are lots of ways to make this easier, and I’ve tried most of them.

  • Image of picnic lunch at V Sattui Winery

A New Birthday Tradition

Claire's 21st birthday was a year ago in NYC where she was living at the time. She had a fabulous birthday at a hotel in NYC enjoying her first legal cocktail by the pool on the hotel roof, not too shabby! But she missed the California right of passage of going to Napa for a wine tasting.

  • Image of Dorothy Calimeris' Greek vegan menu. Photo by Doblados.

Vegan Greek Menu

Recipes in this article (click links to go directly to a recipe) Chard Kalitsunia | Stewed Romano Beans | Roasted Artichokes with Garlic Almond Sauce | Sliced Zucchini and Red Onions with Lemon Mint Dressing [...]

Baking Madness!

Apparently I was in the mood to bake on Sunday! I didn't mean to crank out so much stuff, but that's what happens when you cook professionally for [...]

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.

Click here to learn more about me…