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.


Stella McCartney's Two Tone Pump (courtesy of Bergdorf's)


This recipe is so good; you will be praised after dinner. Literally. Your man will be reciting the Haggadah. You will be a trophy wife in no time. Seriously, though, this is one of my staples. Every woman should know how to make an absolutely scrumptious PARMESAN!
• Chicken cutlets
• Italian Breadcrumbs (optional)
• 1 can or jar of Marinara sauce (NO chunks)
• 1 bag of shredded Pizza Cheese (aka Mozzarella)
Dip your cutlets into breadcrumbs. No need for egg. With no breading, coat the chicken in garlic powder and dried basil. Put cutlets in a pyrex dish in your oven at 375 for 20 mintues. Bake through (this means no pink chicken!) Take out of oven, while you add your Marinara and top with a hearty helping of cheese. Pop it back in the oven until the cheese browns. Take out of oven. Breathe Deep. Serve.

How to Plate: Chicken Parmesan looks best on top of a small pile of pasta (or salad if you are eating light!)

Parve: To make this dish a kosher delicacy, THINK AGAIN. Just kidding. You can always replace the chicken with eggplant.
For Eggplant Parmesan—pre-bake the sliced eggplant in the oven with dashes of salt for about 15 minutes. Follow rest of recipe.


Christian Louboutin's Barre (courtesy of Barneys New York)


Dior's Cutout Wedge Sandal (courtesy of Bergdorf's)


Yves Saint Laurent's Mary Jane Platform Pump (courtesy of Neiman Marcus)




On a cold winter ski day in Park City, I was flying down the mountain enjoying the fresh snow.

Although not very experienced, I was able to keep up (for the most part) with my pro-level ski friends.

On the last run of the day, after a few beers, I decided to take another route.

Unfortunately, the path I chose was a double black diamond with MOGULS.

After a rough ride down, and a long day on the slopes, I make this to warm our bellies:


  • Garlic, minced, 1 tablespoon
  • 1lb ground turkey
  • Chili powder
  • 1 can of black and / or white beans, drained (I use one of each)
  • Picante sauce (glass jar), mild or spicy
  • 1 can of stewed tomatoes (with liquid)
  • 1 medium onion
  • Blue corn tortilla chips for dippin!

Chop and cook the onions and garlic in pan with a bit of olive oil. Let them soften and add turkey and cook through (break it up in little pieces... not patties.) Add (5-7) dashes of chili powder to meat and onions as it cooks.

In a big pot, add: Picante, 1 can of stewed tomatoes with juice, beans (drained) and cooked turkey/onions/garlic mixture. Mix all together and add 4 tablespoons of chili powder... or more to taste! Put top on pot and keep at medium-low heat, stir every 5 minutes for 20 minutes. Let pot sit on low or off... keep stirring and enjoy!

How to Plate: Spoon into bowl. Add a dollop of sour cream or guacamole and insert one tortilla chip to stand upright in center of bowl.

Trief: Add cheese or sour cream! Goy it up!


Givenchy's Cut Out Bootie (courtesy of Barneys New York)


A Gezunt Dir in Pupik: May you have good health and prosper

Alta Cocker: An old geezer

Bubbala / Bubbe: Grandma, a loved one

Chicken Cutlet: Something yummy and delicious

Chutzpah: Nerve

Drek!: Shit!

Ess gezunterhait: Eat in good health

Geferlekh: Awful

Geshmak: Delicious, savory, yummy

Getting “Nicole Richie” on You: Becoming slightly anorexic

Goy / Goyim / Goyisha: A non-Jew, something very WASPy

Keppie / Keppalah: Forehead

Khozzerye: Junk food

Klutz: Mess-maker, clumsy

Kosher Chicken Stock: Something usually very salty

Kvell and Plotz: Be proud and explode

Kvetch: Complain, whine

Macher: Big shot, boss, ambitious person

Mazel Tov: Congratulations

Meeskite Nafka / Nafka: Ugly Whore, a real slut

Mensh: A do-gooder, humanitarian

Meshuggeneh: A crazy person

Mirkennen lecken di finger: Finger lickin’ good!

Mishpucha: Family

Mitzvah: A good deed

Neshoma: Soul

Nosh: To snack, a snack

Oy Gevalt!: Holy shit!

Oy vez mear!: Woe is me!

Parshoin: A hero

Parve / Parave: Kosher

Pork Chop: Something not Parve

Petseleh: Little penis

Schlepping: Drag around

Schmaltz / Schmaltzy: Chicken fat, sentimental, corny, glitzy

Schmuck: A dick, the family jewels

Seafood: Another non-Parve food group

Shiksa: A non-Jew, a Goy female

Shmatte: A rag, a piece of shit

Shmooze: To yap until the cows come home

Shpilkes kishka: Impatient belly

Shtup: To have sex with, make love to

Tchotchke: A shmatte, an adornment

Treif / Treife/ Trayfe: food that is not Kosher, refer to “Seafood”

Tukhes lecher: Butt kisser, brown-noser

Yenta: A loud mouth, a Jewish woman

Zaftig: Plump, juicy, appealing


There are a few things I wanted to go over before you start screaming “Oy Gevalt!” and throw your laptop across the kitchen.


I am a cook, not a baker.

Cooking doesn’t really require exact measurements. This is why all of my recipes are “a dash of” this and “a bit of” that. Go with your instincts, be creative. I love pepper in my food and you may love salt – taste your dish as you go and remember—you can always add garlic, but you can’t take it out!

If you don’t get it 100 percent right the first time you make it—there is always next time. Let cooking be an adventure!


Throughout my blog, each recipe will have options in making the dish kosher or non-kosher. My father is strictly parve, while my mom secretly loves bacon cheeseburgers. I guess it’s not a secret anymore.

There is no right or wrong, it’s just how you eat.


I mention him often because he is the reason I wrote this. I really didn’t know how to cook much before meeting him. Whether it’s because I love him greatly (or just to stop his kvetching about spending money on sushi every night), I had to figure out a way to keep us home for dinner.

This really meant I had to put on the apron and get to work.


Almost all the meats I refer to are kosher. The reason I stopped buying regular non-kosher chicken is because of all the added hormones in the meat to make the chickens grow larger.
Kosher meats are hormone-free and often cost less than “organic” brands. If you can spend the extra dough, go for the schmaltzy stuff!

Don’t be fooled—I still made Chicken Parmesan with my kosher chicken last night.


How do you know when the chicken is done? Good question.

My friends who don’t know how to cook ask me this all the time.
Here are the rules of thumb for cooking salmonella-free meat: When baking chicken with a marinade-- as the sauce begins to bubble and burn around your cutlets, this is a sure-fire sign the chicken is cooked.

If you are cooking your chicken in a pan, as a beginner, it is always best to pound your chicken. Put your raw cutlets in a plastic bag and pound them with a hammer or empty bottle of wine (now you have an excuse to drink that bottle of red!) to thin the meat.

When you cook meat like this, it takes less time to cook through and there is less room for error.
And if you still aren’t sure, feel free to cut one piece in half as you cook to check it out yourself. Make sure you always wash your hands after touching raw meat!


I am not a fan of clutter, but there are some things I ALWAYS keep in the kitchen for a quick meal I can drum up!

Olive oil

Salt and Pepper (duh)

Minced Garlic

Dried Basil

Nutmeg and Cinnamon

Ketchup—delicious with fries and also helps fight cancer.
Lemons—they have higher vitamin C than oranges, and are great in everything from tea and diet soda to marinades and dressings.
Frozen spinach, squash, peas and corn—easy and simple sides for any meal.


As a proper Jewish Princess, I have spent much time in upscale restaurants. There is something about 4 star dining that can make MAC N CHEESE become couture.

The answer is plating. And with plating, less is always more.
Get some nice rectangular crisp white plates and follow these rules:

Stack your items. Start with the veggies on the bottom and protein on top.
Layer the dish in the center of the plate. Dribble some sauce all over! Salads can be messy. It's not very easy to make them look schmaltzy. If you put less on the plate, it will always look more exquisite.

Plating requires portion control—which means you will eat less… and ultimately look even more fabulous!
Be creative and have fun with it.


I use a lot of Yiddish. Especially when I cook, often yelling “Drek!”
All of the terms I use will be located in a glossary I will post shortly.

**Here is my first glossary entry—
Drek!: Shit!


After months of bachelorette parties, bridal showers, and weddings—I realized that most of my Material Girl girlfriends were becoming… domesticated.

We didn't grow up learning how to cook. Or do the dishes.

After a childhood filled with many nights at Chinese, Sushi, Thai and Pizza—I left for college knowing only how to make grilled cheese and reservations.

Being glamorous and fabulous in the kitchen seems like a real contradiction. Who wants to spend hours cooking the perfect meal?

Personally, I would rather go shoe shopping.

COOKING IN HEELS TV (and Blog!) is a collection of both delicious and easy-to-make dishes I have created and learned over the years, using my yenta wit and 4-star dining taste buds.

Whether you're a single working girl in the city, browsing J-Date, getting married, or are moving in with your boyfriend (tall, dark, handsome), my recipes are structured for the "I've never turned on the oven" beginners, the "I'm not really sure if I'm doing this right" cooks and the "I can do that" meshuggeneh know-it- alls.