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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 at Amazon. Order your copy today!

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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

  • image of Tartine with brown rice and vegetables

Tartine and Brown Rice and Vegetables

For those who are not familiar, a tartine is the French name for any open face sandwich served on toast.

  • Image of persimmons and scones


My father loved enjoying product at the peak of the season and he had a particular fondness for persimmons.

Cannoli Puffs

In the first season of the Soprano's there are many trips to the bakery for cannoli and other Italian pastries.  So naturally I became obsessed with having a cannoli. 

  • Image of crispy rice cake and celery salad by Dorothy Calimeris

Inspired by Martha, Crispy Rice Cake with Celery Salad and Avocado

Looking for something different for dinner I was intrigued by the recipe for the Crispy Rice Cake with Celery Salad and Avocado in the September issue of Martha Stewart Magazine. This month the Every Day Food section was devoted to using up cooked rice. And who doesn't like crispy rice? So I thought I'd give it a whirl.

  • Image of pancakes with berries

Pancakes for One

Anyone who regularly follows my blog knows of my love for breakfast.  If my husband wants eggs, my daughter wants French toast, and I want pancakes I give each one of us the breakfast of choice. But what to do when it's just me!

  • Image of Recipe by Dorothy Calimeris: Butternut Mash. Includes egg, butternut squash, egg.

Butternut Mash with Egg and Kale

It's rare that I am able to cook myself lunch, and I love it when I can.  I enjoy a freshly prepared meal rather than eating something reheated in a microwave at my desk.  I had intended to have the butternut mash and kale as a side dish to baked salmon, but it was lunch time and I was home, so why not.

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…