Anti-inflammatory Diet Action Plans by Dorothy Calimeris
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

  • white bowl containing Dorothy's Chicken & Dumplings

Chicken & Dumplings

The key to this recipe is good chicken stock.  There are times when I think store bought chicken stock or broth is just fine, but this isn't one of those times, it's worth the time to make the real deal.

  • Galactobouriko

Sorry Mom! Galactobouriko a Different Way

April 8 was Greek Easter, and as always, I bring a family recipe to the celebration. Glactobouriko is a lesser known Greek dessert comprised of custard baked between sheets of filo. Once baked syrup is poured into the pan so that the entire dessert is tender and sweet. The name loosely translates into milk (gala) and butter (voutyro).

  • plate containing Instant Stewed Greek Beans, Butternut Squash and Mushroom Pie and spinach.

The Neighbors are Here!

I’ve lived in the same house for over 20 years, and in that time, I’ve had my neighbors over exactly once!  I have great neighbors so I don’t know why I haven’t hosted them more often.

  • Bran muffins. Recipe inspired by Marion Cunningham.

Remember Bran Muffins?

So using Marion's (Cunningham) recipe as my guide, I made the muffins adding orange zest and pecans.

  • anti-inflammatory socca on a white plate

Socca for Lunch

One of my favorite things about working from home is having a freshly prepared lunch of exactly what I want to eat. 

  • Gruyere and chive biscuits. Recipe by Dorothy Calimeris.

A Girly Lunch, or an Easter Brunch

A Girly Lunch, or an Easter Brunch Menu Because of Valentines Day I always think of February as a feminine month wrapped in lace and strawberries.  We had some unseasonably [...]

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…