Just Cook with Sally

Home
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.

09/04/2026

I love being “Under the Tuscan Sun,” and I also cherish the magic of a Tuscan full moon on my patio. Where summer breezes whisper, laughter dances, fine wine flows, delicious food tempts, and the warmth of friends fills my soul. With guests Ed and Francese Mayes and Pino and Caroline Nobile.
+
✨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! ❤️

09/01/2026

One of Tuscany’s most iconic dishes, Bistecca alla Fiorentina, pairs perfectly with a full-bodied red wine. Since this is all about the meat, go to a reliable butcher to get the right cut. It tastes best when it is Angus beef that has been dry-aged for at least two weeks. Ideally, cook it over the coals of a wood fire; however, a charcoal or gas grill will yield delicious results. Italians serve their meat very rare—far too rare for me. I prefer it medium-rare and juicy. Here is the method I have perfected over the past seven years of living in Cortona. Find the recipe on my blog! Link in the bio.
+
✨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! ❤️

08/26/2026

Orange Tres Leches Cake is a fantastic dessert for a large gathering. Kris Rudolph introduced me to this deliciousness while I was in San Miguel de Allende. Kris, a talented cooking instructor, offers a variety of courses centered on Mexican cuisine (MexicoCooks.com). She also leads food tours in Italy! Suffice it to say, I felt both inspired and in awe of her. How could I have gone this long without knowing about this sponge cake? I’ve taken the liberty to tweak it a bit, but Kris is definitely the inspiration.
+
✨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! ❤️

08/21/2026

For example, Asian chile-spiced chicken does not pair well with mac and cheese. It could, if you tweaked it, but udon noodles with peanut sauce are a better choice. Also, with so many food allergies and restricted diets, it is important to provide choices. I often check with guests about food sensitivities so I am prepared to offer them something they will love.
+
✨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! ❤️

08/15/2026

Cheers to that!!Lasagna is simply baked, layered pasta with a filling and sauce—the variations are endless. This version, Asparagus-Leek Lasagna, I created is a lovely, fresh, spring-inspired take on all that makes lasagna so delicious, and it pairs perfectly with red wine. Lasagna recipes may seem intimidating, but if you tackle them step by step, they become easy. Both the béchamel and filling can be prepared up to 4 hours in advance of assembly. You can prepare the entire lasagna hours ahead of baking—just cover with plastic wrap and refrigerate before baking and serving. It can also be frozen and baked later. For a vegetarian version, omit the ham. Find the recipe on my blog! Link in the bio. The recipe was featured in shipment, paired perfectly.
+
✨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! ❤️

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.
+

✨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.
+
✨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.
+
✨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!
+
✨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!)
+
✨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/

Alerts

Be the first to know and let us send you an email when Just Cook with Sally posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your business to be the top-listed Interior Service in Vero Beach?