About Grace Vallo

Welcome to my kitchen! Cooking and baking with the seasons has been a part of my life since I was just a little kid. Here in New England, seasonal cooking is more than the fresh produce available during that time of year. It’s the “feeling” that you get when making popsicles or grilled meats in the summer, or a warm bowl of pasta in the winter! Whether it’s Spring, Summer, Fall, Winter or any holiday in between, I hope these recipes satisfy your seasonal cravings.

YouTube video

Follow me on YouTube, Pinterest, Instagram & Facebook for more from my New England kitchen!

I’m a 27-year-old New Englander by heart and by home. I’ve lived in New England my whole life, developing fond memories and the tough skin of a New Englander, loving and living through the beautiful New England seasons! I grew up in a town filled with old colonial-era homes, rolling hills, orchards and berry farms – which still inspires my cooking today!

I grew up with my dad in the kitchen, watching him carefully dice beautiful garden carrots, onion, and celery that he picked up at one of the dozen farm stands in town. He taught me to take my time cutting the veggies, because the TLC of the farmer, along with the TLC of the chef, is what makes a dish special. I also distinctly remember my childhood lunch box, filled with deli sandwiches that my mom would make, stacked high with local veggies and farm stand fresh mozzarella (New England style!). On weekends, I was Dad’s “little sous chef,” helping him prepare for our special Sunday dinners. I loved watching him experiment with seasonal ingredients to turn them into masterful creations.

It was in my final year of college that I truly caught my dad’s cooking bug and found my own way, recipe testing and creating on weekend nights. Tastefully Grace began as a simple way of writing down all of my crazy concoctions and to remember the special moments my family shared in the kitchen growing up.

My obsession grew more after college when I sat at my cubicle in corporate America, daydreaming about how to make the perfect Panzanella Salad out of the heirlooms I bought at the farm stand that morning on my way to work. That’s when I left the corporate world to pursue Tastefully Grace full-time!

In the springtime, I’m making native sweet Strawberry Muffins. In the summer, it’s all about fresh tomatoes, peaches, corn and watermelon. How about an Heirloom Panzanella Salad with Rustic Olive Oil Croutons? In the fall, Brown Butter Peach Cobbler and Pumpkin Carbonara with Crispy Sage are on the table. And in the winter hearty soups and Pan-Seared Steak and 5-Ingredient Wine Sauce help warm the soul, when the farm stands close and it’s too cold to do anything but cook!

You can find me on Instagram, Facebook, Pinterest & my new YouTube channel, @TastefullyGrace! I’m also a regular chef contributor on several CT talk shows and news stations, as well as appearances on Food Network, Daytime, and Good Day Philadelphia.

Reach me! tastefullygrace@gmail.com

All photos above are credited to MJL Photography.
Courtesy of Food Network

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This Website, TastefullyGrace.com, and all its content, pictures, ideas, etc. are original ideas copyright protected.

Using content including but not limited to: designs, original ideas, photos, posts, etc. is prohibited. Please ask permission from me, Grace Vallo, before using any content from Tastefully Grace or my social media for any reason. Thank you!

I recommend products and services I personally use or believe my readers will enjoy in accordance with the Federal Trade Commission’s 16 CFR, PART 255: “guides concerning the use of endorsements and testimonials in advertising.”

Nutrition Disclaimer

Nutritional information on this website may be helpful in estimating the nutritional information of a recipe, but it is by no means accurate or official and is not evaluated by the Food and Drug Administration. As these figures are only estimates, the reader should be advised that nutritional content may vary due to several factors such as how much of an ingredient is used, brand differences, and more. 

This Website is not intended as a source of nutritional or food safety advice, and its readers assume full responsibility for any decisions made regarding their own health and safety.


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  1. Mary Ann
    February 10, 2022 / 10:25 pm

    Hi Grace. I just watched you on Great Day Connecticut showing your Valentine’s Day appetizers. I loved your recipes! You are such a delight and so inspiring! I’m definitely going to make these. It’s obvious you love what you do. I can’t wait to show this to my 8 and 11 year old granddaughters who also love to try new recipes.
    Thank you so much!.
    Mary Ann

    • TastefullyGrace
      February 11, 2022 / 1:29 pm

      Hi Mary Ann,

      This message is so sweet! Thank you so much for your comment. It really made my day. Take care, and thanks for following along on my cooking/baking journey!


    August 17, 2021 / 10:55 pm

    May I say something to you, Young Lady?
    I am a 69 y/o grandfather, have been reading food blogs for quite some time, and after stumbling upon your FANTASTIC site this afternoon, I think that you should stop whatever you are doing at this moment, and give yourself a HUGE pat on the back!!!
    Your site is AMAZING… so many wonderful bright recipes, you have completely won me over with the elegance of your writings!
    God Bless You!
    You have completely made my day!

    • TastefullyGrace
      August 18, 2021 / 1:06 pm

      Hi Steven,

      I cannot tell you how much your note means to me. It absolutely made my day, my week, and my month! I am always so happy to hear that a recipe that someone tries turns out well, but I don’t often hear that someone has enjoyed my writing. To know that you found joy in it is truly motivating, and I am more thankful than I can express.

      Thank you again – God Bless You!

  3. September 18, 2020 / 2:20 pm

    Hi Grace,
    I am a 7th and 8th grade Foods and Nutrition teacher in Basking Ridge, New Jersey. Currently, for the month of September we are virtual, then October we will be following a hybrid model where some will be in class while others watch virtually.
    My 8th grade elective class is called American Cuisine where we “travel” around the USA by region, beginning with New England! I saw your name and blog through your winning recipe in the Partnership for Food Safety Education cookbook, congratulations!
    I am excited to share your blog and recipes with my students as we explore New England next week. I love your insight and I think they will too! Seeing a young person follow their passion through an entrepreneurial spirit will be motivating for them. Anything you’d like to share other than what is found in your “About info” concerning New England would be greatly appreciated.
    Take care.

    • TastefullyGrace
      September 23, 2020 / 1:48 pm

      Hi Cheryl! Thanks so much for your note! I’m so excited that the kids will be learning more about New England! One of the things I love most about New England is that it’s so much more than just lobster rolls and clam chowder. To me, New England cooking is all about seasonality and eating with what the land provides during that specific time of year. Because the seasons are so pronounced here, it’s unlike any place in the world! If I can provide any more insight for the kids, please absolutely reach out to me at tastefullygrace@gmail.com. Thanks again for your comment!

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