Casey Barber

Casey Barber

Italian Fanatic

Casey Barber is the editor of the online magazine Good. Food. Stories., a freelance writer and recipe developer, and author of the cookbook Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats (Ulysses Press, 2013). Sometimes she thinks marinara sauce is actually running through her veins, and has known how to twirl pasta onto her fork since she was in preschool.

Casey's Recent Posts

Knock Knock Toasted Review

Knock Knock Toasted Review

Casey Barber
Casey Barber
Good. Food. Stories.
Wine
Toasted: The Civilized Guide to Raising Your Glass is a super fun book that offers real-world tips on how to properly toast any occasion. A must have for frequent party goers!
Ravi Instant Wine Chiller Review

Ravi Instant Wine Chiller Review

Casey Barber
Casey Barber
Good. Food. Stories.
Wine
The Ravi Instant Wine Chiller is your solution to perfectly chilled wine without the wine fridge. A must have for wine lovers with tiny apartments.
Air Cork Wine Preserver Review

Air Cork Wine Preserver Review

Casey Barber
Casey Barber
Good. Food. Stories.
Wine
The Air Cork Wine Preserver keeps partial bottles of wine at their freshest. Now you can take 3 days to finish that bottle!
Silicone Wine Glasses Review

Silicone Wine Glasses Review

Casey Barber
Casey Barber
Good. Food. Stories.
Wine
Silicone wine glasses are the perfect take along for any picnic. Or, for those of us that are clumsy, a solution for every day!
Maple Pots de Creme & Le Creuset Giveaway!

Maple Pots de Creme & Le Creuset Giveaway!

Casey Barber
Casey Barber
Good. Food. Stories.
Maple
Maple pots de crème served in adorable pumpkin-shaped Le Creuset ramekins turn plain old pudding into the fanciest fall dessert of the season. Read on for the recipe and to win a set of ramekins!
Charred Peppers with Parmesan: Italian Simplicity

Charred Peppers with Parmesan: Italian Simplicity

Casey Barber
Casey Barber
Good. Food. Stories.
Peppers
Tender, sweet peppers, pan-fried in a cast iron skillet until their skins are charred and crispy and topped with generous piles of Parmesan cheese, make a simple but memorable appetizer.