In the Kitchen with Bobbi

In the Kitchen with Bobbi Helping you to learn the the tips and tricks of making homecooked food a little healthier and less expensive than going out, by inviting you into my kitchen.

Mise en place is a French phrase that means “everything in its place” - it’s the practice of having all your ingredients...
05/23/2026

Mise en place is a French phrase that means “everything in its place” - it’s the practice of having all your ingredients measured and tools ready to go before you start cooking or baking.

Does it make for more dishes? Yes. But it ensures that I have all the ingredients and that they are at the correct temperature for what I’m making i.e. butter softened, etc.

I hate to admit how many times I ruined something because I didn’t have an ingredient ready or a tool handy. I’ve even failed to put an ingredient in entirely because it wasn’t sitting right there.

This setup is for Marsala Apple-Walnut Cake. Best served warm with fresh whipped cream or better yet, creamy Vanilla Gelato!

Charcuterie is a great way to feed friends and family on a holiday weekend! You can prep in advance and fill as need or ...
05/22/2026

Charcuterie is a great way to feed friends and family on a holiday weekend! You can prep in advance and fill as need or get your kids involved to help keep it full!




Pack your bags... we’re going to Italy (no passport required)!!I am officially opening up interest for my very first Hom...
05/20/2026

Pack your bags... we’re going to Italy (no passport required)!!

I am officially opening up interest for my very first Home Supper Club, and the theme for our debut is "The Grand Tour of Italy."

We’ll be traveling from the snow-capped North down to the sun-soaked South, one plate at a time. This is a 100% scratch-made, multi-course experience designed for those who love deep flavors and even deeper conversation.

The Itinerary:
• Stop 1 (The North): Puffy Gnocco Fritto paired with Prosciutto di Parma.
• Stop 2 (Central Italy): A classic Tuscan Panzanella—vine-ripened tomatoes and fresh basil with artisan bread soaked in herb-infused oil.
• Stop 3 (The South): My signature Beef Braciole—slow-braised in a rich Sunday gravy until it melts in your mouth. Served with a side of garlicky Broccoli Rabe.
• Stop 4 (The Islands): Deconstructed Sicilian Cannoli with honey-whipped ricotta and crushed pistachios.

The Details: I’m looking for 6–8 people who enjoy good food and great company to join me at my table for this intimate evening. There will be a small fee per person to cover the sourcing of these premium, authentic ingredients.

Want a seat at the table? Drop a "TOUR" in the comments or send me a DM to be added to the early-access invite list!

Just a sampling of some of the amazing food we’ve had in Italy!
05/05/2026

Just a sampling of some of the amazing food we’ve had in Italy!

Made it to Milan! This is the view from our window. We are here for 3 nights.
04/24/2026

Made it to Milan! This is the view from our window. We are here for 3 nights.

Heading to Italy soon! What better way to get a jumpstart than Balsamic Chicken with cherry tomatoes and orzo!
04/23/2026

Heading to Italy soon! What better way to get a jumpstart than Balsamic Chicken with cherry tomatoes and orzo!

Summer is coming! Need a new salad to go with your BBQ? Try this: Tomato, Burrata, and Basil with Balsamic Glaze! Cool, ...
04/17/2026

Summer is coming! Need a new salad to go with your BBQ? Try this: Tomato, Burrata, and Basil with Balsamic Glaze! Cool, creamy, with a little tang! Even better once heirloom tomatoes hit your area. Let me know if you try it!

Working on a new idea. Stay tuned!
04/10/2026

Working on a new idea. Stay tuned!

Have to agree!
03/31/2026

Have to agree!

Getting ready to make dessert! For me, mise en place also means getting my various cups, bowls and scale out. Once I’ve ...
03/28/2026

Getting ready to make dessert! For me, mise en place also means getting my various cups, bowls and scale out. Once I’ve done that, then I begin filling them with the ingredients.

Any guesses on what the dessert will be based on the few clues?

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