The Dish That Put Rochester NY on the Map — And Landed Me in the New York Times

There’s a moment, right before it hits the table, when Chicken French announces itself. It’s the smell that gets you first — bright lemon cutting through rich, golden butter, the faintest whisper of white wine lifting off a hot skillet. Then comes the sound: that gentle, satisfied sizzle as thin, egg-battered cutlets settle back into their velvety pan sauce, soaking up every last drop of flavor. By the time the plate is in front of you — chicken nestled on a pretty tangle of linguine, scattered with fresh parsley, glistening under the light — you’re already sold.

If you grew up in Rochester, New York, you didn’t need to be sold. You already knew. Chicken French — or Chicken Francese, if you want to get Italian about it — is as much a part of Rochester’s identity as Xerox, Kodak, Wegmans, and the famous Nick Tahou’s Garbage Plate. It’s on the menu at white-tablecloth restaurants and neighborhood diners alike. It shows up at weddings, baptisms, and Sunday dinners. It is, without exaggeration, the dish of my hometown.

And a few years ago, it became the dish that brought the New York Times to my door.

A Little Dish With a Big History

To understand why Chicken French matters so much to Rochester, you have to understand where it came from — and how it got its confusingly un-French name.

The story starts in post-World War II New York City, where Italian immigrants brought with them a recipe for vitello francese: thin veal cutlets, dredged in flour, dipped in egg, sautéed in butter, and finished with a bright sauce of lemon and white wine. The name meant “veal in the French style” — a nod to the luxurious, buttery pan sauce that felt decidedly Parisian to Italian-American cooks eager to impress their new country. It became a staple on upscale Italian-American menus across the city, cousin to the piccatas and Marsalas that defined the era.

Eventually, the dish migrated north and west, to Rochester’s large, tight-knit Italian-American community. And that’s where things got interesting.

In 1967, a restaurant called the Brown Derby opened on Monroe Avenue in Brighton. Its chef, James Cianciola — known to regulars as Chef Vincenzo — began serving his own version of veal francese, and it quickly became the restaurant’s signature. Watch how they made it at the restaurant back in the day

Then came the 1970s, and with them, a wave of animal-rights protesters who picketed against veal outside restaurants across the country. Cianciola’s solution? Swap the veal for chicken. The result was, if anything, even better — more tender, more accessible, and just as soaked in that irresistible lemony butter sauce.

Chicken French was born. And Rochester claimed it entirely as its own.

No place has embraced chicken francese more warmly than Rochester, N.Y., a city with an illustrious history of great Italian-American cooking

Soon, the Brown Derby added artichoke French, haddock French, cauliflower French. Other restaurants followed. The dish spread through the city like the best kind of rumor, each kitchen adding its own touch — sherry instead of white wine, a handful of grated Romano in the egg wash, a shower of fresh parsley over the top. Today, food historians have half-jokingly suggested the dish should be renamed “Chicken Rochester.” The rest of the world calls it Chicken Francese. We just call it Chicken French.

And we know it’s ours.

The Phone Call I’ll Never Forget

Several years ago, I wrote about Chicken French on my blog — the history, the nostalgia, my recipe, the whole love letter. I adapted my recipe from “ROCgrandma” on AllRecipes and it was absolutely delicious! Seriously one of my favorite dishes ever.

I’m a food stylist, photographer and recipe developer based in New York City (and currently Texas), but I grew up in Rochester, and this dish has always been part of my personal food story. Writing about it felt like writing about home.

The single best use of boneless, skinless chicken breasts? This Italian-American staple, with its lemony, buttery pan sauce.

What I didn’t expect was a phone call from Julia Moskin, staff food writer at the New York Times Food section.

Julia was working on a story about Chicken Francese — what it is, where it came from, and why it had become such a phenomenon. She’d found my post and wanted to talk.

So we did: about the dish, about Rochester’s Italian-American history, about the way Chicken French shows up at every important meal in that city, from casual Tuesday dinners to black-tie wedding receptions. My sister Jenni, who has worked in Rochester’s restaurant industry for over 25 years, joined the conversation — she’d watched the dish evolve from the front of the house, seen every variation imaginable come across the pass.

When the story ran, it was on the front page of the New York Times Food section — both in print and online. My name was in it. My sister’s name was in it. And Julia’s recipe, the one that accompanied the piece, was declared the single best thing you can cook with a chicken breast.

I’ll be honest: I cried a little.

But the story wasn’t finished yet. By December 2018, the New York Times had mined its cooking data for the year’s most popular new recipes. Chicken Francese came in at number one. Number one. Out of every recipe the Times published that year, this buttery, lemony, deeply humble Italian-American dish from my hometown topped the list.

When I read that, I thought about every Rochester kitchen I’d ever stood in. Every Italian grandmother who made this without a recipe. Every chef who’d perfected his or her own version over decades of dinner service. Every Rochesterian who’d ever told an out-of-towner, “You have to try the Chicken French.”

We knew. It just took the rest of the world a little while to catch up.

Why You Need to Make This Recipe

Here’s the thing about Chicken French that surprises people who’ve never made it: it’s genuinely easy. Not “easy for an experienced cook” easy. Actually, truly, weeknight easy. Start to finish, you’re looking at 35 minutes.

The secret is the egg batter. Unlike a traditional flour-only breading, dipping the cutlets in beaten egg first creates a thin, protective coating that keeps the chicken moist and tender even as it browns. It’s the same technique used in Wiener schnitzel and fritto misto — a European tradition that American fried chicken never quite adopted, and honestly, a shame it didn’t.

The other revelation is the pan sauce. Once the chicken is browned, you wipe out the skillet, melt butter, add white wine and lemon juice, let it reduce to a syrupy gloss, then pour in chicken stock and cook it down to something silky and bright and deeply savory. You tuck the cutlets back in, let them warm through in the sauce, and that’s it. That’s the whole dish.

It’s also more forgiving than it looks. The cutlets and sauce can be made a few hours ahead and gently reheated — which makes it ideal for entertaining. Your guests will think you’ve been in the kitchen for hours. You haven’t.

A few things I always do: I add a pinch of grated Parmesan and a little fresh parsley directly to the egg wash — that’s the Rochester way, and it adds depth. I plate it on a nest of linguine so the pasta soaks up the extra sauce. And I always, always add the optional browned lemon slices. They’re beautiful, slightly caramelized, and utterly delicious.

Serve it with something starchy — pasta is traditional — or alongside broccoli or green beans if you want something lighter. Pour a crisp white wine: a Soave, a Chablis, a grüner veltliner. Or Champagne, which, as the Times noted, goes remarkably well with this.

Rochesterians might not agree, but I’ll allow it.

Rochester-Style Chicken French (Francese)

Featured in the New York Times, September 2018. Recipe by Julia Moskin; recipe serving suggestions and styling notes by Kristen Hess.

Yield: 4 servings | Total Time: 35 minutes

Ingredients

2 eggs
2 tablespoons whole milk
1 teaspoon salt, plus more for seasoning
½ teaspoon ground black pepper, plus more for seasoning
2 tablespoons freshly grated Parmesan or Pecorino cheese (Kristen’s addition — the Rochester way)
1 tablespoon freshly minced parsley, plus 3–4 tablespoons for finishing
1 cup all-purpose flour
⅓ cup olive oil
⅓ cup vegetable oil
4 to 6 large boneless, skinless chicken cutlets, thinly sliced
3 to 6 tablespoons unsalted butter
1 lemon, thinly sliced, seeds removed (optional but recommended)
½ cup dry white wine
Freshly squeezed juice of 1 lemon, more to taste
2 cups chicken stock

Instructions

1. Make the batter and prep the flour. In a wide, shallow bowl, whisk together the eggs, milk, salt, pepper, Parmesan, and 1 tablespoon parsley until fully combined. Place the flour in a separate bowl. Line a baking sheet with paper towels.

2. Heat the oil. In a wide skillet, heat the olive and vegetable oils over medium heat until shimmering.

3. Bread and fry the chicken. Working in batches, lightly dredge each cutlet in flour and shake off the excess. Dip into the egg batter, let the excess drip back into the bowl, then place in the skillet. Fry, turning once, until golden brown on both sides — about 4 minutes per side. Adjust the heat as needed so the cutlets brown slowly and evenly. Transfer to the paper-towel-lined pan. Repeat with remaining cutlets.

4. Wipe the pan. Remove the pan from the heat and carefully pour off the oil. Wipe it clean with paper towels, then return it to low heat.

5. Brown the lemon slices (optional). Melt 3 tablespoons of butter and scatter the lemon slices across the pan. Cook gently, stirring occasionally, until the slices are golden and beginning to caramelize at the edges, about 3 minutes. Remove and set aside.

6. Make the pan sauce. Add 3 tablespoons of butter to the pan along with the wine and lemon juice. Bring to a boil and cook until the liquid reduces to a syrupy glaze, about 3 to 4 minutes. Pour in the chicken stock, bring back to a boil, and cook until the sauce thickens, about 5 minutes. Taste and adjust with more lemon, salt, and pepper — it should be quite lemony and bright.

7. Finish and serve. Reduce the heat and nestle the cutlets back into the pan. Simmer very gently until the sauce is velvety and the chicken is warmed through, about 4 minutes, turning the cutlets occasionally so they’re coated all over. Lay the browned lemon slices on top. Sprinkle generously with fresh parsley and serve immediately, spooning plenty of sauce over each plate.

Kristen’s Tips

Plate it beautifully: Serve over a nest of linguine tossed with a little olive oil and butter. The pasta soaks up the sauce in the most glorious way.
Make it ahead: Brown the cutlets and make the sauce up to 3 hours in advance. Reheat gently on low heat before serving.
The sherry debate: Rochester restaurants are divided — sherry gives a slightly sweeter, more assertive sauce; dry white wine (I like Chablis or Pinot Grigio) keeps it crisp and clean. Try both and decide for yourself.
Make it your own: Try haddock French, shrimp French, or artichoke French using the same sauce. Once you master the technique, everything tastes better “French’d.”

Come Home to the Table

There’s something I love about a dish that carries a whole city inside it. Chicken French is that for me — every time I make it, I’m back in Rochester, at some long Italian dinner that stretches into the night, with a glass of wine and people I love and the smell of butter and lemon in the air.

I’m so proud that this recipe — and this little corner of upstate New York food history — made it to the front page of the New York Times. And I’m even prouder to share it with you here, in this space, where I get to write about food the way it deserves to be written about: as story, as memory, as something worth gathering around.

If you make this — and I hope you will — I’d love to know. Leave a comment below, reply on Substack, or tag me when you share it. Tell me how you served it, what wine you chose, whether you went sherry or white wine. Tell me if it took you somewhere.

For me, it always takes me home. 💛

About Me

Kristen Hess is a food stylist, photographer, recipe developer, and writer behind The Artful Gourmet. Find more recipes, food stories, and culinary inspiration on her Substack.

You can find more inspiring food stories and cooking videos on The Artful Gourmet Podcast and YouTube channel.

Tags: chicken french, chicken francese, Rochester NY food, Italian-American recipes, lemon butter chicken, easy chicken cutlet recipe, NY Times chicken francese, comfort food recipes, pasta recipes, dinner party recipes:

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February 20, 2026May 19, 2026

Groovy Eats Ep3 | March 1975 – The Eagles’ “Best of My Love,” Beginnings of ‘SoCal’ Sound :: Chicken Parmigiana at Dan Tana’s

Groovy Eats Show by Kristen Hess

🎶 Groovy Eats Season 1: The 1970s

Cooking through the decades, one groove at a time.

Welcome back to Groovy Eats, where we turn up the vinyl, tie on a vintage apron, and cook our way through the soundtrack of our lives. Season 1 is all about the 1970s — a decade of harmony, highway dreams, red-sauce Italian, and radio hits that still make us roll the windows down. Today, we’re heading all the way back to March 1975 — Southern California, with the Eagles at Table 4 at Dan Tana’s– vodka tonics clinking, Chicken Parmigiana and spicy pasta around the table, and a little acoustic ballad climbing the charts.

The Rise of the SoCal Sound

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In the early 1970s, Los Angeles wasn’t just a city — it was a vibe.

Laurel Canyon singer-songwriters were blending folk, country, and rock into something warm, introspective, and radio-ready.

Eagles

At the center of that movement were Don Henley and Glenn Frey, the heartbeat of the Eagles. Alongside Bernie Leadon, Randy Meisner, and soon-to-join Don Felder,

Eagles Hotel California

they created harmonies so tight and melodies so golden they practically smelled like Pacific Coast Highway salt air.

They weren’t alone. The mid-70s California scene was alive with: Jackson Browne, Joni Mitchell, J.D. Souther, Linda Ronstadt, Fleetwood Mac and The Doobie Brothers – renowned mid-70s California artists that shaped the scene for what we now call the “California Sound”

Troubadour

— intimate lyrics, polished production, and rich harmonies that made you believe in open roads and second chances.

Eagles 1975

With their brilliant fusion of country, bluegrass, and rock, the Eagles define the sound of Los Angeles in the ’70s.

As one Eagles biography put it: “LA was a town built by dreamers.” And these guys? They were building the soundtrack to that dream.

March 1, 1975 – A Breakthrough Moment

On February 25, 1975, “Best of My Love” reached #1 on the Billboard Hot 100. By March 1, it officially sat at the top.

The song appeared on their 1974 album, On the Border — an album born out of tension, creative clashes, and a desire to shed the “country band” label.

Produced first by Glyn Johns in London — and later completed in LA with Bill Szymczyk — On the Border marked a turning point. The Eagles were moving from country-rock into something bigger. Louder. More radio-dominant. More rock ’n’ roll.

And “Best of My Love”? It was the bridge.

The Meaning Behind “Best of My Love”

Written by Henley, Frey, and J.D. Souther, the song is often mistaken for a sweet wedding ballad.

It’s not.

It’s about love unraveling.

Henley wrote it during a painful breakup with Suzannah Martin, the girlfriend of Don Henley in the early 1970s, whose breakup with him inspired the lyrics to the band’s first #1 hit, “Best of My Love“. Their relationship and subsequent split in 1973/1974 are considered a major influence on the emotional tone of the On the Border album.

The lyrics reflect that quiet realization when two people have given all they can — and it still isn’t enough.

“You see it your way, and I see it mine… but we both see it slipping away.”

There’s melancholy in the melody. Acceptance in the harmonies. And maturity in the restraint.

Even more poetic?

Dan Tana's Restaurant Hollywood

Much of the song was written at Dan Tana’s, the legendary red-sauce Italian restaurant next to The Troubadour in West Hollywood.

Dan Tanas Chicken Parmigiana

Henley later said many of the lyrics came together there —

between vodka tonics, Chicken Parm and bowls of Penne Arrabbiata.

Dan Tana’s – Where the Music Met the Marinara

1of20

Before 1976, Dan Tana’s served only about 25 dinners a night. Then the musicians moved in.

Dan Tana's Restaurant

Glenn Frey and Don Henley were regulars at Table 4.

Dan Tanas Booth 4

They drank vodka tonics. They observed the couples around them. They scribbled lyrics.

Later, that same table would inspire

their hit song “Lyin’ Eyes” from their 1975 album One of These Nights,

which they were currently writing when “Best of My Love” hit #1 on the charts and released later that year on June 10, 1975.

Dan Tana's Restaurant

Dan Tana’s was clubby, dimly lit, discreet. Old-school tuxedoed waiters.

Red booths. Thick marinara. Late nights. Vodka Tonics. Geniuses at work.

And two popular dishes became favorites of their late night songwriting sessions: Chicken Parmigiana and Don Henley”s favorite dish, Penne Arrabbiata.

So of course… we’re making both. 🍗 🍝

Dan Tana's Style Chicken Parmigiana + Penne Arrabiatta

The Recipes

Dan Tana's Chicken Parmigiana

🍗 Dan Tana’s–Style Chicken Parmigiana

This old School Italian-American popular dish was served at Dan Tana’s in the mid 70s and still today – the popular Italian restaurant in LA where the Eagles wrote many of their albums and #1 hits like “Best of my Love” and “Lyin’ Eyes”. Eagles sat at table 4 and drank vodka tonics, ate this Chicken Parmigiana and Penne Arriabatta after late nights playing at the Troubadour next door.

The secret? Thin cutlets + sauce on the bottom.

That layering? Pure 1970s Hollywood magic.

“The chicken parmigiana, crisp and annealed under a thick layer of marinara sauce and melted cheese, is exactly what you want when you come to a place like Dan Tana’s…” – Los Angeles Times, Oct 28 2016

Dan Tana's Style Chicken Parmigiana

theartfulgourmet

Dan Tana's Chicken Parmigiana

This old School Italian-American popular dish was served at Dan Tana's in the mid 70s and still today - the popular Italian restaurant in LA where the Eagles wrote many of their albums and #1 hits like "Best of my Love" and "Lyin' Eyes". Eagles sat at table 4 and drank vodka tonics, ate this Chicken Parmigiana and Penne Arriabatta after late nights playing at the Troubadour next door. The secret? Thin cutlets + sauce on the bottom. That layering? Pure 1970s Hollywood magic.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

2 boneless skinless chicken breasts, butterflied & pounded thin
Flour
2 cups Italian breadcrumbs
¼ cup grated Parmesan cheese
2 cups marinara (San Marzano tomatoes, garlic, olive oil, oregano)
Fresh mozzarella, sliced
Vegetable oil for frying

Method

Pound chicken to ¼-inch thickness. Season with salt and pepper.
Dredge: flour → egg → breadcrumbs.
Fry at 350°F until golden (2–3 min per side).
Spread marinara on baking dish. Place chicken on top.
Add sauce to center + mozzarella.
Bake at 400°F (5–10 min), broil to brown.
Plate with sauce underneath to keep crust crisp.

Notes

Recreating the Dan Tana’s experience at home relies on high-quality ingredients and a specific "old-school" layering technique. While they don't publish a formal cookbook, the recipe is based on long-standing descriptions from the restaurant's staff and regular patrons.

The key to this version is the thinness of the chicken and the "sauce-on-bottom" plating that keeps the crust from getting soggy.

🍝 Dan Tana’s–Style Penne Arrabbiata

Henley’s late-night staple. “Arrabbiata” means “angry” (and spicy) — and this one has heat.

Base: Plenty of extra virgin olive oil and several cloves of thinly sliced or minced fresh garlic.
The Heat: The key to the “angry” sauce is a generous amount of crushed red pepper flakes (peperoncino) sautéed in the oil with the garlic until fragrant.
Tomatoes: Use canned whole peeled plum tomatoes (preferably San Marzano), crushed by hand or lightly pureed.
Finishing: The penne is cooked until just al dente and then tossed directly in the spicy sauce for the final 1–2 minutes of cooking so the pasta absorbs the flavors. It is often finished with fresh parsley and a dusting of Pecorino Romano or Parmesan.

Spicy. Bold. Perfect with a vodka tonic. Or a glass of red.

Dan Tana's Style Penne Arrabiatta

Dan Tana’s Style Penne Arrabbiata

This is the "angry" spicy pasta famously favored by Don Henley. Base: Plenty of extra virgin olive oil and several cloves of thinly sliced or minced fresh garlic. The Heat: The key to the "angry" sauce is a generous amount of crushed red pepper flakes (peperoncino) sautéed in the oil with the garlic until fragrant. Tomatoes: Use canned whole peeled plum tomatoes (preferably San Marzano), crushed by hand or lightly pureed. Finishing: The penne is cooked until just al dente and then tossed directly in the spicy sauce for the final 1–2 minutes of cooking so the pasta absorbs the flavors. It is often finished with fresh parsley and a dusting of Pecorino Romano or Parmesan.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

1 lb penne or pasta or your choice
1/3 cup olive oil
1-2 tsp red pepper flakes
5-6 garlic cloves
1 can (28 oz) San Marzano whole peeled tomatoes, crushed by hand
Fresh chopped Italian parsley, for garnish
finely grated Pecorino Romano or Parmesan cheese, for garnish
sea salt and freshly cracked pepper, to taste

Equipment

1 large pot for cooking the pasta
1 large saute pan for cooking the sauce

Method

Sauté Aromatics

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant but do not let the garlic brown.

Simmer Sauce

Add the hand-crushed tomatoes (and juices). Simmer on low for 15–20 minutes, stirring occasionally until the sauce thickens and the flavors meld.

Boil Pasta

While the sauce simmers, cook the penne in heavily salted water until it is just al dente (usually 1 minute less than package instructions). Reserve 1/2 cup of pasta water.

Combine

Drain the pasta and add it directly into the skillet with the sauce. Toss well, adding a splash of reserved pasta water if needed to help the sauce coat every noodle.

Serve

Stir in fresh parsley and top with a generous dusting of cheese.
Serve with Chicken Parmigiana, a glass of red wine (or vodka tonic!), some crusty garlic or Italian bread, and Caesar Salad.

Notes

This dish, a favorite of Don Henley, is known for its "angry" (spicy) profile.

Base: Plenty of extra virgin olive oil and several cloves of thinly sliced or minced fresh garlic.
The Heat: The key to the "angry" sauce is a generous amount of crushed red pepper flakes (peperoncino) sautéed in the oil with the garlic until fragrant.
Tomatoes: Use canned whole peeled plum tomatoes (preferably San Marzano), crushed by hand or lightly pureed.
Finishing: The penne is cooked until just al dente and then tossed directly in the spicy sauce for the final 1–2 minutes of cooking so the pasta absorbs the flavors. It is often finished with fresh parsley and a dusting of Pecorino Romano or Parmesan.

The Eagles’ Evolution: From Country to Classic Rock Legends

By 1975, the Eagles weren’t just part of the California Sound — they were defining it.

They would go on to dominate the decade with:

Eagles Greatest Hits

Their compilation Their Greatest Hits (1971–1975) remains one of the best-selling albums of all time.

But success didn’t come without struggle. Creative tensions. Lineup changes. Fame’s pressure. The departure of Bernie Leadon. Later, explosive internal conflicts.

And yet — as Henley once said:

“Your whole life is one long journey… getting there is more important than the journey’s end.”

The search. That was their theme.

A Personal Note :: March 1975

I was only 5 1/2 years old in March 1975, but I do remember what it felt like in my world as a kid back then.

Ballet recitals. Pet Rocks. Slinkies. Bomb Pops. Barbies. Playing on the tire swing hanging from my best friend’s big Willow tree across the street.

Freedom. Discovery. Music drifting through open windows on a lovely Spring day.

Mom and Dad doing card night with their friends on a Friday night, drinks, laughter and fun – I couldn’t wait to be a grown up.

Why This Moment Matters

“Best of My Love” marked the Eagles’ transition from country-rock darlings to mainstream superstars.

It also marked the beginning of what would become classic rock canon.

Hotel California

Soft rock. Adult-oriented rock. California cool.

And somewhere in West Hollywood, over crispy chicken and spicy pasta, two musicians were simply trying to make sense of love – and life in the fast lane.

If this episode brought back a memory, a melody, or a moment — share it in the comments. What song instantly takes you back to 1975?

Until next time…
Stay groovy. Take it Easy. 💋✨

🎥 Watch + Listen + Read

Let’s cook. Let’s listen. Let’s remember. This episode comes to life across the Groovy Eats universe:

🎙 Listen to the Groovy Eats episode on The Artful Gourmet podcast

✨ Watch the full cooking episode on YouTube

📕 Read the editorial reflection and essay on Artful Gourmet Substack

Listen to all the Eagles music on YouTube

Listen to my Spotify Playlist of all my fav Eagles Hits

FAQ: The Eagles, “Best of My Love” (March 1975) & Dan Tana’s Recipes

What is Groovy Eats Episode 3 about?

Groovy Eats Ep3 | March 1975 explores how the Eagles’ first #1 hit, “Best of My Love,” helped define the SoCal Sound—and recreates two dishes linked to the band’s late-night songwriting era: Chicken Parmigiana and Penne Arrabbiata inspired by Dan Tana’s in West Hollywood.

When did “Best of My Love” reach #1?

“Best of My Love” reached #1 on the Billboard Hot 100 in March 1975 (peak week: March 1, 1975), becoming the Eagles’ first chart-topping single.

Who wrote “Best of My Love” by the Eagles?

“Best of My Love” was written by Don Henley, Glenn Frey, and J.D. Souther.

What is the meaning behind “Best of My Love”?

Although it’s often played as a romantic song, “Best of My Love” is a melancholy breakup ballad—a reflection on a relationship falling apart despite both people trying and giving their “best.”

Is “Best of My Love” actually a breakup song?

Yes. “Best of My Love” is widely interpreted as a breakup song, focusing on emotional distance, miscommunication, and the quiet realization that love alone isn’t enough to hold two people together.

Which Eagles album is “Best of My Love” on?

“Best of My Love” appears on the Eagles’ 1974 album On the Border, released as a single later and rising to #1 in 1975.

Why is March 1975 important in Eagles history?

March 1975 marks the Eagles’ transition from country-rock favorites into mainstream superstars, with “Best of My Love” proving they could dominate pop radio—setting the stage for later hits and the band’s evolution into classic rock icons.

What is the “SoCal Sound” and how did the Eagles shape it?

The SoCal Sound (Southern California Sound) refers to the polished, harmony-rich blend of folk-rock, country-rock, and pop that dominated 1970s radio. The Eagles shaped it through tight vocal harmonies, melodic songwriting, and California storytelling, bridging country roots and mainstream rock appeal.

Who did the Eagles collaborate with in the 1970s LA scene?

The Eagles’ early-to-mid 70s orbit included collaborators and peers such as Jackson Browne, J.D. Souther, Joni Mitchell, and Linda Ronstadt, all central to the Laurel Canyon / West Coast rock ecosystem.

What is Dan Tana’s and why is it connected to the Eagles?

Dan Tana’s is a legendary Italian-American restaurant in West Hollywood, known for old-school Hollywood ambience and classic red-sauce dishes. It’s associated with the Eagles because Henley and Frey were regulars and were known to write and workshop ideas there during their 1970s rise.

Did the Eagles write songs at Dan Tana’s?

The Eagles are famously linked to Dan Tana’s as a creative hangout—a place where they observed LA relationships and nightlife and developed ideas that influenced their songwriting during the mid-70s.

What did the Eagles eat at Dan Tana’s?

The Eagles are often associated with Dan Tana’s classic Italian-American staples, especially Chicken Parmigiana and late-night bowls of Penne Arrabbiata, plus other old-school menu favorites like Caesar Salad, garlic bread and vodka tonics and red wine – typical of the restaurant’s early-mid 70s era.

What makes Dan Tana’s-style Chicken Parmigiana different?

Dan Tana’s-style Chicken Parmigiana emphasizes a thin, crispy cutlet and an old-school plating technique: sauce on the bottom, chicken on top, then a moderate amount of marinara and melted mozzarella—so the crust stays crisp.

What is Penne Arrabbiata and why is it called “angry”?

Penne Arrabbiata is a spicy Italian pasta sauce made with garlic, olive oil, tomatoes, and crushed red pepper flakes. “Arrabbiata” means “angry” in Italian, referring to the heat from the chili.

How do you make authentic Penne Arrabbiata at home?

For an authentic version: sauté garlic and red pepper flakes in olive oil, add crushed San Marzano tomatoes, simmer until thick, then toss with al dente penne and finish with parsley and Pecorino Romano or Parmesan cheese.

What should I serve with Chicken Parmigiana and Penne Arrabbiata?

Great pairings include a simple Caesar salad, garlicky sautéed greens, or roasted broccoli, plus warm Italian bread for the extra sauce. For drinks, a red Italian wine (Sangiovese or Chianti-style) pairs beautifully with both dishes.

What are the key takeaways from Groovy Eats Ep3?

“Best of My Love” was the Eagles’ first #1 hit in March 1975
The song’s meaning is more heartbreak than romance
The Eagles helped define the SoCal Sound and soft rock era
Dan Tana’s is part of the band’s LA mythology
Chicken Parmigiana + Penne Arrabbiata capture the 1970s West Hollywood vibe

The Eagles Best of My Love meaning, March 1975 Billboard #1, Birth of the SoCal Sound, Dan Tana’s West Hollywood, Chicken Parmigiana recipe, Penne Arrabbiata recipe, Eagles On the Border album, Eagles 1975 history, Laurel Canyon music scene, Don Henley Glenn Frey, 1970s soft rock history, Adult-oriented rock origins, Classic rock food culture, SoCal sound 1970s

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January 30, 2026May 19, 2026

Groovy Eats Ep 1 | January 1978 :: Chicken Divan + Baby Come Back

Welcome to Groovy Eats – our new YouTube show + Podcast that goes back in time, pairing retro music + recipes from the 70s, 80s and 90s 🎶 ⭐

Episode 1 | January 1978 :: Chicken Divan, “Baby Come Back,” + the Comfort of Simple Times

Some years stay with you forever.
For me, 1978 is one of them.

Kristen, Jen and Dad — Me, my Sister Jen and Dad

January 1978 wasn’t flashy or loud — it was warm, comforting, and full of everyday magic. The radio played soft rock on repeat, dinner was often a casserole bubbling in the oven, and family time happened around the table, not a screen.

That’s the spirit behind Groovy Eats Episode 1, my long awaited, brand new cooking show series. Each episode I’ll be pairing a #1 retro hit from the week with a beloved retro recipe from that same time period. Groovy Eats is all about letting food and music do what they do best – take us back in time, bring back the good memories, and take us home.

The Song That Sets the Mood: “Baby Come Back”

The #1 song this week in January 1978 was “Baby Come Back” by Player —

Baby Come Back Player — Baby Come Back by Player

a smooth, emotional soft-rock anthem that helped define the late ’70s “yacht rock” era. It remained #1 on the charts for 6 weeks in January and February 1978, along with other Yacht Rock and soft rock bands like the Bee Gees, Paul Simon, Ambrosia, Fleetwood Mac, and Styx.

Billboard Top 100 - January 1978 — Billboard Top 100 – January 1978

“Baby Come Back” is a song about lost love, longing, regret, and hope — wrapped in gentle harmonies and that unmistakable mellow groove. It didn’t demand attention. It earned it. And it remains one of my favorite 70s love songs today.

For me, this song instantly brings back memories of an epic and unforgettable five-week family road trip in the Summer of 1978 from New York to California and back.

Kristen and Jenni 1978 — Me and my sister Jen on roadtrip out West 1978

I was 8 years old and my family packed me and my sister up in the back of a truck, with a hitch and an RV – and we adventured off into the unknown to the wild wild West.

1of21

Long highways, crossword puzzles, campfires and marshmallows, hiking and exploring nature, panning for gold, salt flats in Salt Lake City, feeding Prairie Dogs in the Badlands, walkie talkies, Seattle, Mount Rushmore, geysers in Yellowstone Park, desert sunsets, and the radio always on.

This music was the soundtrack to childhood freedom — when life felt simple and wide open. Yacht Rock was king and something that always reminds me of that trip and the memories with my family as we traveled out West, without a care in the world.

The Dish That Brings It All Back: Chicken Divan

If the song sets the emotional tone, Chicken Divan sets the table.

Chicken Divan Hotel Parisien

Originally created in the early 1940s by Anthony Lagasi, chef at at the elegant Divan Parisien restaurant at Hotel Chatham in New York City, Lagasi had created a baked dish using chicken and broccoli in a rich bechamel sauce, creating the casserole we now know as Chicken Divan. It eventually made its way into American home kitchens — and by the 1970s, it was a full-blown casserole classic that everyone loved.

Chicken Divan

Creamy. Cozy. Comforting.
It was the kind of dish that felt “fancy” but familiar — perfect for family dinners and dinner parties alike.

Mom and Dad 1970s

This was a recipe my mom made for us, and when it was in the oven, you knew dinner was going to be good. It meant everyone was home. It meant we were sitting down together.

Chicken Divan

The casserole features chicken, broccoli, and a creamy curry sauce with a little lemon and wine added for flavor, topped with Cheddar cheese, buttery parmesan panko breadcrumbs and slivered almonds, all baked in the oven for a delicious and easy weeknight retro dinner the family will love.

This cozy and delicious casserole only takes about 30-45 minutes to make from start to finish, and you can make it ahead of time and reheat it in the oven or microwave leftovers, or cover it well in plastic wrap/foil and freeze it for later.

The recipe below is the shortcut version that my Mom used to make in the 70s-80s but if you have time and the desire – you can choose to make a creamy Mornay sauce in place of the Cream of Chicken Soup and mayo if you’re feeling fancy.

Side Note: A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be used. In French cuisine, it is often used in fish dishes. In American cuisine, a Mornay sauce made with cheddar is commonly used for macaroni and cheese.

Please enjoy this luscious curry chicken cheesy broccoli delight – and let’s go back in time to 1978 – when life was good.

Chicken Divan (Late-’70s Casserole Style)

A true “Retro Metro” staple — exactly how it was loved in 1978.

Chicken Divan

Chicken Divan was a A “Retro Metro” staple that remained highly popular in 1978. It consisted of chicken and broccoli smothered in a cheese-infused Mornay sauce (or the shortcut version I made in the recipe below, using condensed soup), often topped with buttered breadcrumbs and/or toasted almonds.

How it was typically served:
Over rice or buttered noodles with a green salad and crusty bread and a crisp white wine — very late ’70s “continental dinner party” vibes.

Chicken Divan (Late-’70s Casserole Style)

In January 1978, popular recipes centered on elegant "Continental" dinner party fare, hearty winter stews, and the burgeoning "gourmet-to-go" movement. This month saw the peak of French-inspired classics and the debut of unique internationally-influenced dishes that defined the late 1970s. Chicken Divan was a "Retro Metro" staple that remained highly popular in 1978. It consisted of chicken and broccoli smothered in a cheese-infused Mornay sauce (or the shortcut version using condensed soup), often topped with toasted almonds.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 people

Course: Main Course

Cuisine: American, French

Ingredients Method Notes

Ingredients

3 cups cooked chicken, chopped or shredded (rotisserie works well)
4 cups broccoli florets (or 2 (10 oz) packages broccoli spears), cooked until just tender
2 cans (10.5 oz each) condensed cream of chicken soup (or cream of mushroom)
1 cup mayonnaise
1-2 tsp lemon juice
1-2 tsp curry powder
1/4 cup dry white wine or a splash of sherry
1.5 cups shredded cheddar
4 tbsp grated Parmesan
1/4 cup panko or italian breadcrumbs
1 knob butter, melted for Parmesan Panko topping
1/2 cup sliced almonds

Method

Heat oven to 350°F.
Arrange broccoli in the bottom of a greased 9x13-inch baking dish. Top with chicken.
In a bowl, mix soup, mayonnaise, lemon juice, curry powder, and wine/sherry until smooth.
Spread sauce over the chicken and broccoli. Sprinkle with cheese.
Top with sliced almonds (and/or buttered crumbs).
Bake 25–35 minutes, until hot and bubbling. Let rest 5–10 minutes before serving.

Notes

How it was typically served in the 70s: over cooked rice or with buttered noodles (very “Continental dinner party” energy).

Garlic bread and a green salad are great sides. And a light crisp white wine like Sauvignon Blanc or Chardonnay pairs well, if you're feeling fancy.

You can make it ahead of time and freeze it for later. Simply let it thaw and bake at 350 degrees for 25-30 minutes.

Why Music and Food Are the Ultimate Time Machines

What I love most about this pairing is how effortlessly it transports you.

Baby Come Back Player

One song. One dish.
Suddenly you’re back in another decade — remembering the people, the places, the feeling of being safe and cared for.

Player

Food holds memory. Music unlocks it.

Dad, Jen and Mom

Dad, my Sister and Mom in 1978.

My childhood home in 1978 on Cherry Hill Lane, in West Webster NY .

That’s the heart of Groovy Eats — cooking through the decades, one groove at a time, and honoring the moments that shaped us along the way.

Groovy Eats

Watch & Listen 🎶🍽️

🎥 Watch the full episode ⁠on YouTube ⁠to groove out to the song and cook along with me

🎙️ Listen to the podcast episode on Spotify

✍️ Subscribe on Substack for weekly essays, behind-the-scenes stories, and Groovy Eats extras ⁠@artfulgourmet

🎶 Follow Groovy Eats, Kristen Hess and The Artful Gourmet on social media @artfulgourmet and on TikTok ⁠@foodiegirl87

🍽️ View Kristen’s Food Styling + Photography Portfolio + book your next food shoot at ⁠https://www.kristen-hess.com

🎤 Watch the original music video of Player performing⁠ ‘Baby Come Back’ on YouTube⁠

🎶 Listen to the song ‘Baby Come Back’ on Spotify

If this episode sparked a memory for you, I’d love to hear it. Leave a comment and tell me: What song or dish instantly takes you back to childhood?

The Artful Gourmet Podcast

🎥 And please don’t forget to share, like and subscribe so you never miss a post, cooking video or podcast episode of Groovy Eats and The Artful Gourmet. 🎤

Until then, peace out, and keep grooving, one bite at a time. 😀🌟🙌

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January 3, 2026May 19, 2026

Beef Stroganoff Casserole: A Family Recipe, A Memory, A Song for Dad 💕

There are recipes we cook because we’re hungry.

And then there are recipes we cook because we miss someone.

Beef Stroganoff falls into the second category for me.

One year ago, on January 2nd, I lost my dad. And this dish—creamy, comforting Beef Stroganoff—was his favorite. My mom used to make it for our family dinners back in the 1970s, when evenings revolved around the table, music played softly in the background, and everyone was home.

Nothing fancy.

Just food made with love.

Every time I make this casserole now, I’m transported back to that kitchen. The smell of onions cooking in butter. Egg noodles steaming. A familiar song playing—“Ventura Highway” by America—floating through the house like sunshine.

Food has a way of doing that.

It brings people back.

The Story Behind This Beef Stroganoff

Beef Stroganoff has a long history, but like many classic dishes, it became something entirely its own in American home kitchens—especially during the 1960s and 70s.

In our house, it was practical and comforting. Ground beef instead of expensive cuts of steak. Mushrooms, sour cream, egg noodles. Sometimes served straight from the skillet, sometimes baked into a casserole so it stayed warm while everyone gathered.

It wasn’t just dinner.

It was routine.

It was togetherness.

It was my dad asking for seconds.

And the smiles on our faces as we enjoyed our delicious homemade meal together at the kitchen table.

This version honors those family dinners—the kind where no one rushed, where conversation mattered, and where love showed up night after night in the same familiar dishes.

Why I Still Make This Recipe

Grief has a funny way of showing up when you least expect it—sometimes in the quiet moments, sometimes while stirring a pot on the stove.

Making this Beef Stroganoff Casserole doesn’t feel sad to me. It feels grounding. It feels like connection. It feels like my dad is still nearby, leaning against the counter, waiting patiently for dinner. Or out on the patio listening to his favorite music while enjoying a dram of Scotch and a fine cigar.

If you’ve ever cooked a meal to remember someone, you understand.

And if this dish reminds you of someone you love, I hope you’ll make it for them.

1970s-Style Beef Stroganoff Casserole

A comforting, classic family dinner—perfect for sharing, remembering, and slowing down.

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 6

Ingredients

2 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

1½ pounds ground beef

8 ounces mushrooms, sliced

2 tablespoons all-purpose flour

1 cup beef broth

1 cup sour cream

1 teaspoon Dijon mustard

Salt and pepper, to taste

8 ounces egg noodles, cooked and drained

Instructions

Preheat the oven to 350°F (175°C).

In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.

Add the ground beef and mushrooms. Cook until the beef is browned and the mushrooms are tender. Sprinkle the flour evenly over the mixture and stir well to combine.

Slowly pour in the beef broth, stirring constantly to create a smooth sauce. Reduce heat to low and simmer for about 5 minutes, until thickened.

Remove from heat and stir in the sour cream, Dijon mustard, salt, and pepper. Add the cooked egg noodles to a greased casserole dish and pour the beef mixture over the top. Stir gently to combine.

Bake uncovered for 30 minutes, until hot, bubbly, and lightly golden around the edges. Serve warm and enjoy.

Nutrition (Approximate)

Calories: 450 Fat: 23g Carbohydrates: 32g Protein: 30g

Serving Notes & Variations

– Serve with a simple green salad or buttered peas for a true retro dinner.

– Leftovers taste even better the next day.

– This casserole freezes beautifully for future comfort meals.

A Song to Cook By

While this dish bakes, I always play “Ventura Highway” by America. It’s one of my dad’s favorite songs—and now forever tied to this recipe. Music, like food, has a way of holding memories gently. And transporting us back in time to happy memories of the people we loved and cherished the most in our lives.

👉🏻 Download printable recipe PDF

(Perfect for your recipe binder or to pass down as a family keepsake)

Food as Comfort

Food doesn’t fix grief—but it can soften it and comfort us when we miss them the most.

If this recipe brings you comfort, or reminds you of someone you love, I’d be honored if you shared your memory in the comments. We carry people forward in so many ways—and sometimes, it’s through the meals we keep making.

This one’s for you, Dad. 🤍

Ventura Highway, America 1975

1970s Spotify Playlist to listen to while cooking this recipe 🌟

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November 24, 2025May 19, 2026

There’s No Place Like Home + An Amazing Macaroni & Cheese Recipe 🏡 🧀 🍝

Amazing Macaroni and cheese recipe

This is an amazing comfort food recipe that I recreated from my childhood a long time ago when I first started blogging back in 2010. I entered this essay and my recipe for my Amazing Macaroni and Cheese into a recipe contest for Challenge Butter, and I won a Grand Prize of $2500, along with $500 worth of cooking equipment and tools from Good Cook! It was perfectly timed to arrive when I first started my business, The Artful Gourmet, in NYC and I thought it was appropriate to repost this as we approach Thanksgiving later this week, the ultimate comfort food holiday.

This isn’t just your ordinary Mac and cheese, it’s quite the artisanal twist on this classic recipe – made with creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, some shredded Gruyere and Fontina cheese. The cheese sauce is made with flour, fresh garlic, whole milk and heavy cream, prime European butter, and the dish is topped with smoked crispy bacon and crunchy Parmesan breadcrumbs – a life-changing, mean Mac and Cheese that will transport you back home.

🏡 There’s No Place like Home

Growing up I always associated food with a sense of comfort, warmth, fulfillment and stability. This is something I attribute to my Mom’s home-cooked meals and nights around the dinner table with my family as we discussed the events of our day, bonded through sharing the heartwarming, delicious meals together and after the meal was done, cleaned the kitchen with our Mom and then watched some classic TV shows together before going to bed and getting ready for school the next day.

Mom would make Pot Roast with Mashed Potatoes and Green Beans, homemade Lasagna with a salad and garlic bread, Grandma’s Beet Soup with homemade Polish potato dumplings, savory Meatloaf with Mushroom Gravy and Mashed Potatoes, or Fried Pork Chops with Grilled Onions – these were all of our favorites and also heirloom recipes that were handed down from my grandparents and generations past.

That was a long time ago, or so it seems, and since those days I have lived in numerous cities and another country, and still cherish enjoying good food with good people. But nothing compares to those home cooked meals and the sense of comfort they gave me when I was young – those days gave me a solid ground to stand on for life.

One gloomy, dark day in January, I was cooped up in my tiny New York studio apartment feeling completely miserable from the freezing cold weather and had a serious case of the Winter blues. I felt an undying urge to make a home-cooked meal like Mom used to make to cheer me up and get me out of the dismal mood I couldn’t seem to shake.

New York can do that to you sometimes – it is one of the greatest cities in the world, but can also take you to the depths of darkness on those dark, freezing, nasty days in the middle of Winter. That day I decided to go on a quest for comfort. Something warm. Something cozy. Something heartwarming. Something that would fill my soul and renew my spirit.

My head started spinning, and I immediately felt energized and motivated with this new task at hand. What would cheer me up and transport me back in time? After furiously searching through all of my recipes, I found the perfect remedy to ail my blues – a big whopping batch of luscious Macaroni and Cheese. Not just an ordinary one (like the kind you get in a blue box with packets of dried chemical-laden cheese dust), but one that called for some delicious gourmet ingredients to take this kid-friendly recipe and turn it into a serious pot of adult-sized comfort.

I hopped in a cab to Zabars on the Upper West Side with thrill and anticipation. The freezing rain was coming down sideways and beat against the windows. Once I arrived, I headed straight for the Cheese department and was in my glory with their selection of international cheeses that pierce your nose as soon as you walk in the door. I picked up a creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, a chunk of Gruyere and a block of Fontina. Then I found some fresh garlic, real cream, prime European butter, smoked thick cut bacon and of course, imported Italian pasta and this was a recipe for a mean Mac and Cheese.

I prepped my ingredients and carefully crafted my dish of gourmet deliciousness. The pot was brimming with a melted creamy cheese concoction and I poured the luscious ingredients into my baking dish, watching with anticipation as the warm, savory smells filled my kitchen. After an hour of waiting anxiously to savor my creation, I scooped up the bubbly goodness into a bowl and upon tasting the first bite with its brown crispy crust and tangy creamy cheese, was transported back to a time of comfort and bliss, when I didn’t have a care in the world, a simpler time and place that seemed long gone from today in my stressful, fast-paced city life.

“Who cares about the weather”, I thought – I had arrived. I was home.

Amazing Macaroni and Cheese

An amazing comfort food I recreated from my childhood made with creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, some shredded Gruyere and Fontina cheese. The cheese sauce is made with fresh garlic, real cream, prime European butter, and topped with smoked thick cut bacon and Parmesan breadcrumbs - this is my award-winning recipe (literally!) for a mean Mac and Cheese that will transport you back home.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

¾ cup panko breadcrumbs
¼ cup Parmigiana-Reggiano grated
5 ½ tbsp butter
¼ cup all purpose flour plus 2 tbsp
2 cups whole milk
1 cup heavy cream
Kosher salt to taste
White pepper to taste
Dash grated nutmeg
Dash cayenne pepper
1 1/2 cups Gruyère cheese grated
1 cup Fontina cheese chopped into small pieces
1/2 cup mascarpone cheese room temperature
1 ½ cups dry pasta macaroni, penne or your choice
4 slices bacon or pancetta cooked and crumbled
1/4 cup fresh Italian parsley chopped fine

Method

Preheat the oven to 350°F. Pour the water into a 3-quart pot and bring to a boil over high heat. Meanwhile, cook the bacon or prosciutto, drain and crumble and set aside.
In a small sauce pan, melt 2 1/2 tablespoons of the butter over low heat. Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.
Put the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan and melt it over low heat. Add the flour and cook for 5 minutes, whisking constantly, but not letting the flour burn. Pour in the milk and cook for 5 minutes, whisking or stirring with a wooden spoon. Add 4 1/2 teaspoons salt, 4 grinds of pepper, the Gruyère, Fontina and mascarpone, dashes of nutmeg and cayenne, and continue to whisk until the cheese is melted and incorporated. Remove the pot from the heat.
Add 1 tablespoon of salt and the pasta to the boiling water and cook until al dente, approximately 8 minutes. Drain the macaroni in a colander and add it to the pot with the cheese sauce. Add crumbled bacon or pancetta and mix well with a wooden spoon.
Pour the macaroni mixture into an 8-inch by 8-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake until golden brown and bubbly, approximately 30-35 minutes. Serve hot and garnish with fresh parsley.

Notes

Serves 4 as a side dish. For a main course, double the recipe, serve with a green salad and a glass of crisp dry white wine.

Listen to my new podcast episode with the full story and meaning behind “home” wherever you tune in!

May 11, 2026May 19, 2026

Kristen Hess Featured on Women in Power TV | The Artful Gourmet

Reinvention Is Power

Watch Kristen Hess in Women in Power TV series on Inside Success Networks! I’m so happy to share this amazing journey and the show with you all as there are so many other amazing and inspiring women on the show and each story, including my own is heartfelt, and full of lessons for life and business. My episode goes into how I built a life shaped by creativity, resilience, and reinvention.

Growing up in Rochester, New York, I was inspired early by art, ambition, and the electric energy of New York City. Years later, that childhood dream carried me through careers in graphic design, advertising, and ultimately into entrepreneurship as the founder of The Artful Gourmet.

As a food stylist, photographer, writer/recipe developer and creative entrepreneur, I help brands make their food beautiful while sharing mindset lessons with creators and small entrepreneurs through my Artful Gourmet Podcast series. When personal loss and unexpected challenges shake my world, I face a defining choice. Through food styling, photography, cooking, podcasting, video, and storytelling, I began transforming pain into purpose, proving that creativity, determination and resilience can reshape a life – and that your past doesn’t define your future.

Kristen Hess joins the Cast of ‘Women in Power’ on Inside Success Networks

Kristen Hess in Women in Power TV show

Kristen Hess builds a life shaped by creativity, resilience, and reinvention. Growing up in Rochester, New York, she was inspired early by art, ambition, and the electric energy of New York City. Years later, that childhood dream carries her through careers in graphic design, advertising, and ultimately into entrepreneurship as the founder of The Artful Gourmet.

As a food stylist, photographer, and creative entrepreneur, Kristen helps brands make their food beautiful while sharing mindset lessons with creators and small entrepreneurs. When personal loss and unexpected challenges shake her world, she faces a defining choice. Through food styling, photography, and storytelling, Kristen begins transforming pain into purpose, proving that creativity and resilience can reshape a life. Watch this inspiring interview about creativity, reinvention, storytelling, and turning passion into purpose.

📺 Watch the full episode on Inside Success TV:
Women in Power Episode

🌐 Websites:
The Artful Gourmet Blog | Food Styling + Photography Portfolio

🎙 Listen to The Artful Gourmet Podcast on Spotify, Apple, Amazon Music & iHeartRadio.

📺 Watch the full episode on The Artful Gourmet YouTube Channel

✨ Don’t forget to LIKE, COMMENT, SUBSCRIBE & SHARE with fellow creatives and entrepreneurs!

Key Takeaways

Building a successful creative brand from scratch
Transitioning from advertising into food media and entrepreneurship
The evolution of The Artful Gourmet brand
Food styling and photography as storytelling tools
Reinvention, resilience, and creative confidence
Expanding into podcasting, TV, and multimedia content creation

Timestamps / Chapters

00:00 – Intro + Welcome

01:12 – Meet Kristen Hess & The Artful Gourmet

03:40 – From Advertising to Entrepreneurship

07:18 – Discovering Food Styling & Photography

11:05 – Building a Multimedia Brand

15:42 – Podcasting, Storytelling & Creative Content

19:10 – Advice for Creatives & Entrepreneurs

22:30 – Women in Power Closing Thoughts

24:00 – Where to Follow & Watch More

“At the end of the day, if you’re excited about whatever it is you’re selling, people are going to buy from you because they like you and your enthusiasm.”

If you’ve been following along, you know I’ve been diving deeper into storytelling across platforms—and it’s been such an exciting ride.

New episodes are live across all of my podcast series:

#UNFILTERED — real conversations with creators, tastemakers, and innovators

Into Focus — mindset, clarity, and building a creative life with intention

Groovy Eats — where food, music, and nostalgia come together in the most fun, retro-inspired way

Each one is a different lens… but all rooted in the same idea:

living creatively, boldly, and sharing that journey out loud.

✨ “The more I create, the more I realize—this isn’t just content, it’s a conversation.”

Coming Home

And maybe the biggest shift of all…

I’ve finally moved back to New York. I’ve been planning this move for quite a while now, and the process has been a brutal one (getting out of a lease, and moving out of a huge apartment/photo studio that I’ve been in for almost 5 years. (How, just HOW do we accumulate SO MUCH STUFF???)

For now, I’ll be staying in Upstate NY helping out family for a little while in Rochester… then I’ll be moving back to the NYC full swing later in the year and I can’t wait!

It feels like a full-circle moment—returning to my roots, my creative foundation, my people. The city where so much of this journey began.

There’s something about New York that sharpens your edge, expands your vision, and reminds you what you’re capable of.

✨ “Some places don’t just inspire you—they remind you who you are.”

I’m beyond excited to step back into that energy, reconnect with friends and family, and open the door to what’s next.

And speaking of Rochester, I wanted to share a link to my delicious Rochester-Style Famous Chicken French (Francaise) Recipe that landed me on the front page of the NY Times Food Section a few years ago when I was interviewed by Julia Moskin, Staff Food Writer for the story… The recipe and styling suggestions of mine were quite the hit! In fact, it was their #1 most popular recipe for ALL OF 2018. You have to try this, you guys, it’s absolutely amazing. And one of my proudest moments in my culinary career – EVER.

News + Events

Download my free resource guide “The Art of Food Photography”

I’ll be showing you my basic food styling tips and tricks, and an easy natural lighting setup you can do at home with just a few tools and a camera. The demo will be about an hour and a half, with Q+A the last half hour.

Don’t miss it!

New Episode of Groovy Eats coming soon!

Stay tuned for my next episode of Groovy Eats coming soon!

We’re going all the way back to 1978 – for Disco Night with Donna Summer, retro cocktails, a groovy playlist and a few late night bites from a famous Tiki bar, The Islander, on Restaurant Row in LA.

So get ready for lots of sparkle, fun retro eats and drinks, lights, groovy tunes and a #disco party waiting to happen…You guys, it’s going to be SO. MUCH. FUN.

🍽️ Follow Us for More

👉 Read more stories, essays and recipes on Substack

💌 Subscribe to my Kit community page and newsletter for seasonal recipes, creative inspiration, and behind-the-scenes from The Artful Gourmet

👉 Follow The Artful Gourmet blog for more stories + recipes

👉 View our food styling + photography packages – you can now book a photoshoot or food styling session with Kristen online!

Check out our Amazon Store and ShopMy store with our curated favs from fashion, beauty, cooking and baking items, books and cookbooks, photography gear and more. Plus many of the brands I partner with offer special discount codes for 10-45% off their items on my shop! I’ll be posting all the specials and goodies on my Instagram, Facebook and TikTok pages so keep an eye out for these!

That’s all for the news and updates for now, stay tuned for more later this month..and thanks so much for being here! Your readership and support means so much, and keeps me motivated to keep creating fun content for all of you!

If you enjoy what you’re reading and watching, feel free to share this post and our blog with your followers and friends too. Hopefully the show inspired you all to keep believing in yourself, in your dreams and to never, ever give up!

And if you’ve already watched my episode, tell me in the comments below:

What inspired you MOST from this episode of Women in Power with Kristen Hess?

🔘 Building a creative business from scratch
🔘 Food styling + photography insights
🔘 Reinventing your career path
🔘 Personal branding + storytelling
🔘 Expanding into podcasting + media
🔘 The overall entrepreneurial journey

Cheers until next time!

xo Kristen

The Artful Gourmet | Kristen Hess

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April 23, 2026May 19, 2026

Going Analogue: Slow Living, Nostalgia & Meaningful Moments

Going Analogue: Why We’re Craving a Slower, More Meaningful Life

There’s a quiet shift happening right now—and it doesn’t feel like a trend as much as a return – the ‘going analogue’ trend.

It’s a part of a growing slow living movement, where people are choosing to unplug from social media and reconnect with real-life experiences through food, music, and meaningful moments.

People are stepping away from the constant scroll, the noise, the pressure to keep up. They’re choosing slower moments. Smaller circles. Real conversations. Tangible things you can hold in your hands.

Scrapbook

Film cameras. Handwritten notes. Scrapbooks. Polaroids. Vinyl records. Cooking meals instead of ordering them. Sitting around a table instead of a screen.

It’s the pull of nostalgia and meaningful moments – IRL again.

And honestly? I get it.

Listen to the latest podcast episode on Spotify

The Rise of Going Analogue

There’s something grounding about slowing down enough to actually feel your life as it’s happening.

Not documenting it for content.

Not optimizing it for engagement.

Just… living it.

Kristen+Friends

The analog revival isn’t about rejecting technology entirely—it’s about reclaiming presence.

It’s choosing:

- depth over speed
- memory over metrics
- connection over consumption

Kristen+Jen+Dad

As Carl Honoré, a leading voice in the slow living movement, has said:

“When you slow down, you get more out of life.”

And that’s exactly what this moment is about.

Why Slow Living Matters Now

If I’m being honest, this is the heart behind Groovy Eats.

It’s not just a retro cooking series.

It’s a time machine.

It’s my way of holding onto the feeling of growing up in the ’70s, ’80s and ’90s – when life felt a little slower, a little simpler, and a lot more together.

RV-Camping

Family road trips.

Music playing in the background.

BeefStroganoffInMemoryOfDad

Meals that brought everyone to the table.

Those moments shaped me—and they’re the reason I create what I create today.

1970sChristmasDinner

As Maya Angelou once said:

“People will forget what you said… but they will never forget how you made them feel.”

Groovy Eats is about that feeling.

Food, Music & Memory

There’s a reason a song can take you back instantly.

You hear it—and suddenly you’re somewhere else.

Another time.

Another version of yourself.

That’s not nostalgia for nostalgia’s sake.

That’s memory encoded through experience.

Food works the same way.

Moms-Chicken-Soup

A dish isn’t just a recipe—it’s a story.

A place.

A person.

That’s why in Groovy Eats, every episode connects:

- a year
- a song
- a recipe
- a story

Because when you layer those things together,

something powerful happens.

You don’t just watch or listen.

You remember.

The Inspiration Behind Groovy Eats

Across everything I create, this theme shows up again and again:

Every podcast episode, every blog post, every Substack essay, every YouTube video in this series is me chasing that feeling and inviting you to chase it with me. It’s retro recipes made with fresh, elevated ingredients — comfort food that honors the past while feeling relevant right now.

✺ Blog (TheArtfulGourmet.com)

A space where recipes meet storytelling—

BestOfMyLove-Eagles

where dishes aren’t just instructions,

Chicken Parm

but snapshots of time.

Vinyl Record Baby Come Back Player

January 1978 wasn’t flashy or loud — it was warm, comforting, and full of everyday magic. The radio played soft rock on repeat, dinner was often a casserole bubbling in the oven, and family time happened around the table, not a screen.

Chicken Divan

The series is built around a simple but deeply felt premise:

food and music are the original time machines.

Play the right song while you’re making the right dish, and you’re not in your kitchen anymore — you’re somewhere else entirely. You’re nineteen again, or twelve, or thirty-two, in a place and a moment that mattered.

✺ Substack Essays

More personal. More reflective.

TheresNoPlaceLikeHome

This is where I go deeper into the why —

behind the food, the memories, and the moments that shaped me.

✺ Groovy Eats Podcast

Stories you can hear and feel—

layered with music, culture, and
the emotional thread that ties it all together.

✺ YouTube Cooking Series

Where it all comes to life visually—food, music, mood, and storytelling all in one place.

A Return to What Actually Matters

Here’s what I keep coming back to, and what I think the analogue trend is really telling us: social isn’t dying. It’s evolving.

The future isn’t offline or online. It’s both, held together by intention.

FoodWritersRetreat

And the creators and communities that will matter most going forward are the ones who understand that — the ones who bring real texture, real warmth, real humanity to what they share.

The ones who make you feel like a regular somewhere, not just a follower.

Kristen Birthday Party

It’s about choosing:

- to call a friend instead of texting
- to cook instead of scroll
- to sit and listen instead of multitask
- to create memories instead of just capturing them

Girls Night Out in NYC

Writer Susan Sontag once observed:

“To collect photographs is to collect the world.”

But maybe now, we’re craving something deeper than collecting. We want to experience the world again.

Feb 1972 Groovy Eats Valentine's Day Dinner

That’s what Groovy Eats is for me. It’s my version of the scrapbook aesthetic — layered, personal, imperfect in the best way. It’s my vinyl record, my vintage film photo, my phone-free dinner table. It’s the place where food and music and memory get to exist together, without apology, on their own unhurried terms.

Kristen+Mom

Groovy Eats is my way of preserving those moments—and creating new ones.

It’s a reminder that:

- a simple meal can become a memory
- a song can become a time capsule
- a weekend with friends can become a story you carry forever

TheresNoPlaceLikeHome

And maybe, in a world that’s constantly pulling us online…

this is our way back to each other.

If you’ve been feeling the pull toward something slower, something more real, something that actually fills you up instead of just filling your feed — pull up a chair. Put on a good song. Make something beautiful to eat.

That’s the whole vibe. That’s Groovy Eats.

✨ Follow More Nostalgia on Groovy Eats Series

If you’ve been feeling that pull too—to slow down, reconnect, and bring a little more meaning into your everyday life—

I’d love for you to join me:

- Watch the latest Groovy Eats episode →
- Listen to Groovy Eats on The Artful Gourmet podcast →
- Read the full stories on the blog or Substack →

AlGreen

And maybe tonight…

put on a favorite song, cook something simple, and invite someone over.

No phones.

No pressure.

BabyComeBackPlayer

Just good food, good music, and good company.

That’s where the magic lives.

Disco Ball

Stay tuned for Groovy Eats Episode 4 – Coming Soon!

Disco Night | Retro Cocktails & Late Night Bites 💃 🪩 🍹 🍤

Get ready to dance, eat, drink and party like it’s 1978 at the disco in West Hollywood and Studio54. Be prepared to cook, sing, dance , drink and eat some retro late night bites and cocktails from the era, to the music of Donna Summer, Our #1 Disco Queen. Coming Soon.

Explore the Series:

🎙️ Groovy Eats on The Artful Gourmet Podcast
📺 Groovy Eats on YouTube
📝 Groovy Eats on the Blog
💌 Groovy Eats on Substack
📲 Groovy Eats on Social

Kristen Hess, The Artful Gourmet

Kristen Hess is a Food Stylist, Photographer, Writer, and the creator of The Artful Gourmet — a food and lifestyle media brand rooted in fresh comfort food, visual artistry, and the stories we tell around the table. Find her on Substack, The Artful Gourmet Podcast and YouTube Channel and her
food blog at theartfulgourmet.com.

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