What is COOKING IN HEELS all about?

COOKING IN HEELS is a comic and practical cookbook blog for the modern Glamazon learning her way around the kitchen.




Falling into Fall is a little like falling in love. It's love at first sight--the change in temperature, the changing of the leaves…

Or is it love at first taste?

The first signs of Fall have finally arrived in Los Angeles, and there is nothing better than a warm salad to get you cozy as the air cools.

Side Note: I buy pre-cubed Butternut squash. If I wasn't wearing heels, I would maybe do it myself, but the question remains: When am I NOT wearing heels?

  • Arugula
  • Goats cheese
  • Butternut squash (cubed)
  • Salt and Pepper
  • Olive oil and Red Wine Vinegar
  • Raspberry Vinaigrette

Toss the cubed squash with a dash of olive oil and salt and pepper. Bake in the oven for 20-25 minutes at 390. I like it a little burnt, so keep an eye on it.

In a large salad bowl, add crumbled goat cheese to a bed of arugula. Use a hearty amount. The smooth goat cheese will balance out the slightly bitter / peppery arugula.

In a small bowl, mix one part raspberry vinaigrette with one part red wine vinegar and two parts olive oil. Throw a little salt and pepper into the mix. Shake and pour over the salad.

When the baked butternut squash is done, throw it on top of the arugula and toss.

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