Just Cook with Sally

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United States
Vero Beach, FL
Just Cook with Sally

My life is about food, entertaining, family, and friends. My award-winning cookbook, “Just Cook with Sally,” is available on Amazon.

I’ve entertained small gatherings, cooked for large-scale events, and worked in tandem with a number of influential chefs.

05/15/2026

Goodbye Florence and Casa G, my home for a few days. At least for now! Each visit, I see something new, taste something wonderful, drink veletry wines, walk streets with unexpected surprises, and never tire of Piazza del Duomo. What a lovely visit with sweet accomodations in the perfect location.
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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.” I balance my time between a home in the States, my farmhouse in Cortona, Italy, and traveling the world—loving life and those around me. You’ll find me creating recipes and sharing stories that highlight the magical connection between food, travel, and life, living with purpose and joy, always exploring new adventures and savoring all that life offers! ❤️

04/29/2026

Perfect for brunch, afternoon tea, or just snacking, this moist and flavorful Blueberry Banana Bread stays delicious for at least 3 days unrefrigerated when tightly covered in plastic wrap. Refrigeration makes the cake become dense. The riper the bananas, the richer their flavor. I actually prefer them just beginning to brown. Find the recipe on my blog, link in bio.
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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.” I balance my time between a home in the States, my farmhouse in Cortona, Italy, and traveling the world—loving life and those around me. You’ll find me creating recipes and sharing stories that highlight the magical connection between food, travel, and life, living with purpose and joy, always exploring new adventures and savoring all that life offers! ❤️

04/28/2026

The rapini in Europe differs from American Broccoli rabe in that it is more bitter and far leafier.
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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.” I balance my time between a home in the States, my farmhouse in Cortona, Italy, and traveling the world—loving life and those around me. You’ll find me creating recipes and sharing stories that highlight the magical connection between food, travel, and life, living with purpose and joy, always exploring new adventures and savoring all that life offers! ❤️

04/25/2026

Simplicity can be revolutionary, as this Ice Cream Delight demonstrates. Extra Virgin Olive Oil takes the spotlight, celebrated and respected as the high-quality liquid gold it truly is.

How to!
For 4
28 ounces (828 grams) high-quality vanilla ice cream 1 1/2 tablespoons (22.5 milliliters) Extra Virgin Olive Oil 1/2 teaspoon (2.5 milliliters) flaky salt such as Himalayan Pink
Optional garnish: fresh basil

Scoop ice cream into serving cups. Drizzle with olive oil, sprinkle lightly with salt. Enjoy!
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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.” I balance my time between a home in the States, my farmhouse in Cortona, Italy, and traveling the world—loving life and those around me. You’ll find me creating recipes and sharing stories that highlight the magical connection between food, travel, and life, living with purpose and joy, always exploring new adventures and savoring all that life offers! ❤️

04/24/2026

Italian Chicken Wraps elevate a simple idea with a lively mix of textures and aromas. Juicy seasoned chicken is perfect with crisp lettuce and a rainbow of toppings. Tucked into lettuce leaves, these wraps become a portable, customizable meal. Delicious on their own with just chicken and lettuce leaves—definitely more fun and interactive with small bowls of various toppings. Set up a mini toppings bar with cucumbers, radishes, avocado, and Crunchies for assembly at the table. (Link to recipe in my bio!)
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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.” I balance my time between a home in the States, my farmhouse in Cortona, Italy, and traveling the world—loving life and those around me. You’ll find me creating recipes and sharing stories that highlight the magical connection between food, travel, and life, living with purpose and joy, always exploring new adventures and savoring all that life offers! ❤️

03/27/2026

Bound to become one of your go-to recipes, this showstopping Cheesy Pull-Apart Bread looks complex but is surprisingly simple to make. The secret lies in the technique. A whole, unsliced round loaf is transformed into a stunning flower of pull-apart nuggets. The most challenging step is mastering these cuts. Slice deeply enough to create distinct, well-separated pieces, but never through the bottom crust—that base holds the entire beautiful loaf together. From there, a generous mixture of melted butter, garlic, herbs, and loads of melted cheese is tucked into every nook and cranny—and the result speaks for itself. Consider yourself warned! (Link to recipe in my bio!)
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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.” I balance my time between a home in the States, my farmhouse in Cortona, Italy, and traveling the world—loving life and those around me. You’ll find me creating recipes and sharing stories that highlight the magical connection between food, travel, and life, living with purpose and joy, always exploring new adventures and savoring all that life offers! ❤️

03/20/2026

I cook my flatbread on the back side of a slightly rounded, 12-inch-diameter pan with wooden handles, placed directly over a gas burner on the stove. The handles lift the pan above the flame and add stability.
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I use that pan only for flatbread because the charred remnants on the backside become permanently embedded, seasoning future batches. You can use a 10- to 12-inch diameter shallow wok, but it must be made of carbon steel, not stainless steel, and reserved exclusively for bread as it will be nearly impossible to clean. This bread can be grilled over an open fire, on a charcoal or gas grill, or baked on a pizza stone in a 500°F oven, but using the upside-down pan on the range is the best method.
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The best tip for flatbread: eat it right away, as this bread has a short shelf life.
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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.” I balance my time between a home in the States, my farmhouse in Cortona, Italy, and traveling the world—loving life and those around me. You’ll find me creating recipes and sharing stories that highlight the magical connection between food, travel, and life, living with purpose and joy, always exploring new adventures and savoring all that life offers! ❤️

03/19/2026

Two of my absolutely favorite humans in one of my favorite places on earth. Glorious and delicious life can be.

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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.” I balance my time between a home in the States, my farmhouse in Cortona, Italy, and traveling the world—loving life and those around me. You’ll find me creating recipes and sharing stories that highlight the magical connection between food, travel, and life, living with purpose and joy, always exploring new adventures and savoring all that life offers! ❤️

03/14/2026

The asparagus frittata is a celebration of simplicity and elegance, bringing together the delicate, earthy flavor of fresh asparagus with perfectly cooked, rich, creamy eggs. Rooted in Italian culinary tradition, this dish transforms humble ingredients into something deeply satisfying, with a vibrant splash of color from the asparagus. Its ability to be prepared a day ahead makes it a practical choice for entertaining, but nothing beats enjoying it fresh from the pan when the edges are still crispy and the aroma fills the kitchen. Find the link to my blog in my bio!
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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.” I balance my time between a home in the States, my farmhouse in Cortona, Italy, and traveling the world—loving life and those around me. You’ll find me creating recipes and sharing stories that highlight the magical connection between food, travel, and life, living with purpose and joy, always exploring new adventures and savoring all that life offers! ❤️

03/09/2026

These just might be my favorite muffins, and once you taste them, I think you’ll understand why. There’s something magical about tart cranberries nestled in a tender, oat-studded batter that strikes the perfect balance between wholesome and indulgent. Wonderfully moist without being dense, pleasantly tangy without being too tart, and just sweet enough to feel like a treat. The texture is where these muffins truly shine. A slightly chewy oat texture and a superb crumb. While they store remarkably well overnight in an airtight container, I have to be honest: they’re at their absolute peak when devoured warm from the oven, when eating one of these muffins feels like a cozy hug. And we can all use a hug! Find the recipe in the profile link.
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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.” I balance my time between a home in the States, my farmhouse in Cortona, Italy, and traveling the world—loving life and those around me. You’ll find me creating recipes and sharing stories that highlight the magical connection between food, travel, and life, living with purpose and joy, always exploring new adventures and savoring all that life offers! ❤️

Address

Vero Beach, FL
32960 THRU 32969

Website

http://justcookwithsally.com/

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