Cristina Ferrare


Authentic Risotto like you would get if you were in Italy! 


Creamy Risotto with fresh vegetables

Creamy Risotto with Fresh Garden Peas & Asparagus

Fresh garden peas in the pod are still available at the market and all over farmers market. They are at their sweet peak of summer flavor and perfect for this risottos dish combined with the fresh snappy green goodness of asparagus. I’m not going to lie and say this is a quick recipe. It’s not, it needs lots of loving attention to turn out authentic taste like you would if you were in Italy. You do need to stand over it for at least 15 to 20 minutes, stirring constantly to bring out the creaminess of the dish and have the arborio rice cooked aldente. That means to the tooth. The rice should have a bit of a bite to it. It’s necessary to this because you don’t want overcooked mushy risotto nor do you want it undercooked. You should taste the rice to make sure it’s not overcooking. If you follow the instructions below you will have a risotto that will absolutely WOW everyone. I serve it as a first course with plenty of fresh Parmesan cheese! It’s always a HUGE hit! Read more »



This is my go-to salad for the whole month of August when cucumbers and zucchinis are at their peak of flavor. I go to the farmers market to pick mine and always buy organic. Because they are vine-ripened you can taste the clean, fresh off the vine flavor. It’s a perfect salad to serve in summer! I always include this salad in our Sunday Brunch menu, and as a starter to a light meal. I don’t know about you but I am not very hungry when it’s so hot out and it’s been very hot here in California and all over the country! It’s important to stay hydrated and to eat lightly. Cucumbers and zucchini will help keep you hydrated because of their water content.

This is a  beautiful and appetizing dish,  I love when food not only tastes great but looks beautiful and has eye appeal. After all, you eat with your eyes!  Food for Thought!:) Read more »




A preview of some of the choices for breakfast in my newest cookbook “Food for Thought”. I can’t wait to share them with you! ALL of the ingredients in the book are brain, heart and gut healthy. I am a strong believer that food is medicine for the body. Don’t wait to change what you eat so that you end up having medicine as food. It’s never too late to start.

A portion of the profits from ” Food for Thought” will go to, “Women’s Alzheimers Movement”.

Amazon Pre-Order Food For Thought, Cristina Ferrare!




When you choose to step into your phone and go through the glass to live your life in an alternate reality, it is a far cry from what is really real. Yes, on a daily basis I invite you into my world of health and food, always meticulously staged to present to you the most appealing images so you will hopefully go to my website to get the recipe. If you saw my kitchen sink after the recipes have been photographed you would have a chuckle. What a mess, a “real” mess.

I work hard every day to bring you the most up to date research and recipes to keep you healthy. It is my life’s work now and I am obsessed with what I do and so happy to be able to share all of it with you. However, when I step back into reality there is more going on than cooking and photographing my perfect world I created in my head.

Here is my real world. Let’s start with the shot of me having my monthly infusion that is more than real. Once a month I go for Immunotherapy which is a cancer treatment that helps my immune system to fight cancer. I have Multiple Myeloma. Multiple Myeloma is cancer of the plasma cells. Normal plasma cells are found in the bone marrow and are an important part of the immune system. The immune system is made up of several types of cells that work together to fight infections and other diseases. It’s part of the protocol to keep me healthy and alive.  Read more »


 Pappardelle Pasta with Bolognese Sauce 

8 to 10 SERVINGS

This is an authentic, thick, hearty, and meaty sauce that my grandfather use to make. It’s great with any pasta, but my favorite is pappardelle. My grandfather would make fresh pappardelle, and I thought it was the best pasta I’d ever had in my whole life. Of course, making your own pappardelle is a bit time-consuming, but you can purchase pappardelle pasta at the market. It’s almost as good as Nonno Gino’s, but not quite! Read more »

Potato Plates, Smoked Salmon with Creme Fraiche


I was inspired by Chef Wolfgang Puck many years ago when he served up a new pizza combination in the early days of Spago! He took his unbelievable tasting pizza dough rolled it thin, and baked it to perfection with perfectly lightly charred edges. He then added a dollop of creme fraiche over the top of the pizza dough after it had baked and cooled. He topped it with house-made smoked salmon and a bit of caviar! He called it “Jewish Pizza”! I thought this combination was ingenious and I absolutely loved it! It instantly became a cult classic!

I came up with the idea of using potatoes to form a plate as a base for the smoked salmon instead of pizza dough. At that time there wasn’t much in the way of Gluten Free foods and my daughters @alextcooks & Arianna @moderndaygf could not eat anything with Gluten in it. It’s a great alternative, the potatoes are sliced thin using the smallest amount of olive oil. I can use the potato plate as a base for fish, grilled chicken or meat, salads or eggs. You can make a Tostada using the potato plate instead of a tortilla!  Read more »