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Home » About

About

 

I'm Valentina, culinary school graduate, busy mom of two boys and a Los Angeleno. I am the owner, author, recipe developer and photographer at Cooking On The Weekends. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

valentina in her antique kitchen
photo credit: Gail Albert Halaban

I grew up in a world of antiques, vegetable gardens, photography, painting, love, and really, really delicious and interesting food. Cooking On The Weekends combines all of those things -- and allows me to share them.

After getting my BA in Art History, I attended the LA Culinary Institute, and spent a couple of years interning in some of LA's top restaurants, before opening my catering business, Culinary Connection.

I spent years catering parties of all sizes, doing private chef work, teaching cooking classes and leading company team building events, both privately and for Sur La Table.

I LOVE cooking, and everyday I'm excited to get in the kitchen and create delicious recipes for you!

Introduction to Cooking On The Weekends

Recipe Format - What's Important to Know

One of the key points I want to make here is that while each recipe is intended to be made the way it's written, I always try to offer ingredient substitutions and time-saving tips. I want everyone to be able to enjoy making them!

  • Introduction. Each recipe includes a brief introduction to give you an overview of the recipe -- if it's easy or time consuming, if it's good for everyday, a party or holiday, what it tastes like, etc.
  • Key Ingredients. Almost all of my recipes have a photo of the the main ingredients. I usually don't include those that you know very well, like raw chicken, salt, sugar, etc., and I only label them if it's not obvious what they might be from the image. I generally highlight the star ingredients with information about where to find them, how to select them (for produce), and what they are, if they're unusual. In this area, I also include possible substitutions. (If not, the list substitution list is below the ingredients.)
  • Step-by-Step Photos and Directions to Make the Recipe. These instructions are sometimes slightly less detailed than the recipe card at the bottom of each post. It's important to at least glance through them, as it's where I include any recipe tips and images of various stages of the cooking process. This will all be very helpful when you go to make the recipe! (Sometimes Recipe Tips will be below Ingredients.)
  • Variations. If there are ways you can change up the recipe, I let you know and offer a handful of ideas -- for additions, omissions, and making it suit your dietary needs.
  • Serving Suggestions. In each post, I try to give you ideas about what other dishes go will with the recipe, and thoughts about when to serve it.
  • Making it Ahead and Storage. The posts include a guide for making things ahead when it's possible, how to wrap them, containers to use, refrigeration, freezing, etc.
  • Related Recipes. If you're on a post for my Comforting Brisket Stew, for example, I'll include a few other meaty stews you might also be interested in.
  • The recipe card. This is a printable, very detailed and well organized list of ingredients and instructions for each step of the recipe.

About the Recipes

  • In my recipe index, you'll see that I offer everything from bite-sized hors d'oeuvres to over-the-top desserts, and everything in between.
  • You'll find recipes for all sorts of diets, including. Vegetarian, Vegan and Gluten-Free.
  • One of my sons has Celiac Disease and therefore is gluten-free. So while this is not a gluten-free site, I offer tons of delicious and creative gluten-free recipes, both sweet and savory. From Gluten-Free Chocolate Biscotti and Gluten-Free Chocolate Pistachio Tart, to Gluten-Free Fried Chicken and Gluten-Free Turkey and Zucchini Meatballs, there's something for every gluten-free eater will love.
  • I adore comfort foods and you'll find dozens upon dozens of recipes for them. Slow Cooked Red Cabbage and Beef and Tomato Meatballs and Gnocci are two of my favorites, and two of the most popular.
  • And I tend to use a lot of exclamation points. I can't help myself. I am just so excited about what I'm cooking!

Get in Touch

I will always be happy to receive your comments, questions and thoughts. Contact me here.

Copyright Information

SaI'm so happy that you love Cooking On The Weekends. You're welcome to link to recipes and posts on this blog -- however, please note that all the content and photography is wholly owned by me. One cannot reprint any writing, recipes or photographs found on this site without express written consent. Thank you!

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

More about me →

IT'S MANGO SEASON!

  • Black bowl filled with mango salsa with a small Habanero pepper right on top.
    Mango Habanero Salsa
  • Chicken pieces on the bone baked in mango coconut sauce in a baking dish with fresh cilantro.
    Baked Coconut Mango Chicken
  • Stacked slices of Chipotle Mango Quesadillas.
    Chipotle Mango Quesadillas
  • Mango Avocado Pesto Stack Recipe -- Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious a combination of mango, avocado and pesto is!
    Mango Avocado Stack with Pesto

EARLY SUMMER HITS

  • White plate with pattern on the edges full with large turkey zucchini meatballs and zoodles.
    Turkey Zucchini Meatballs with Pesto
  • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
    Strawberry Goat Cheese Salad
  • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
    Lemon Pesto
  • Basil Pizza with one slice being taken off the plate.
    Basil Pizza with Pesto

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