Welcome to Coley Cooks! Here you can find hundreds of time-tested, easy-to-follow seasonal recipes inspired by my Italian upbringing and coastal lifestyle.
My name is Nicole Gaffney, but you can call me Coley. I’m the recipe developer, photographer, videographer and writer behind Coley Cooks. You might know me from the 10th season of Food Network Star (I was 2nd runner up!) or from my regular appearances on QVC.
I’m a professionally trained chef with expertise in Italian cuisine and seafood and have worked in food and beverage for over 20 years. I launched Coley Cooks as a way to share my best recipes with friends, family and clients. I’m so grateful to be able to do what I love for a living and inspire people to spend more time cooking.
My food philosophy is simple: cook seasonally, use the best ingredients and practice good technique. I was raised in a family of Sicilian commercial fishermen and my recipes reflect that.
I live at the southern Jersey shore with my husband, Chaser, a talented architect and taste-tester, along with our chocolate labradoodle, Phoebe (also an excellent taste-tester). We spend as much time with our feet in the sand and sea as possible.
When I’m not in the kitchen, I love tending to my garden, traveling to exciting places and seeing live music and stand-up comedy.
I have a big sense of humor and always write this blog with a smile, so please, always read it with one!
Subscribe to my newsletter so you never miss a recipe and stay in touch on social media!
For media or other inquiries please email me at Coley @ Coleycooks.com.
All content, including photographs and recipes, is property of Nicole Gaffney, unless otherwise stated. For more information, please see my Privacy Policy.
CAROL GRAFF
Nicole
My husband and I have been enjoying your recipies, yummmmm and I am wondering if you have written or will be writing a cookbook.
Coley
I'm so glad to hear that! I have not written a book yet, but it is on my bucket list 🙂
Loretta Patragnoni
Looking for a
Kale and quino burger that I made from your site and can longer find it
Coley
Here you go: https://coleycooks.com/kale-quinoa-cakes/
Pete
Hi Coley,
My family just finished watching the Food Network Star season on Netflix. You'r pilot was the best! We definitely said that was a show we would want watch.
Coley
Thank you so much! This is always so nice to hear. Hope you stay in touch and follow my blog and YouTube channel! I haven't given up on the dream 🙂
Caleb
Hi coley. I just watched food network star and im bummed you didn't win. You're a great chef and great on camera and pretty. I wish you were on TV. Im only 12 but I'll give cooking a shot. I wish my mom could cook like you 🙂 well this is long sorry so by now
Coley
Hey Caleb! Thank you so much for your comment!! I appreciate your support of me on Food Network Star! I didn't win, but I've been creating cooking videos on my YouTube channel - I'd love it if you gave them a watch and subscribed! Here's a link: https://www.youtube.com/channel/UCJRXsvWyyquM3ZYcN_xbBNQ
Caleb
Hi mrs. Gaffney, you did great on food network star! You're a great chef and great on camera and pretty. I'm 12 and I'll start cooking because you. You're my new role model, and mr gaffney I appreciate the work you do as a fire man
Coley
My husband says thank you, too!
Caleb
Im really not sure if i repeated my comment but sorry I'm stupid and this is confusing i dont even know if mah comments posted
Coley
Since you are new to my site, I had to approve your comments before they could show up. You're NOT stupid! I can be confusing at first 🙂
Jamie
Hi! I watched your season of Food Network Star on Netflix and really thought you deserved to win! You are very talented and I enjoy your youtube videos! I have two questions:
1. Would it be possible for you to post a video on making pie crust? I always struggle with it, and end up buying one from the grocery store!
2. Sorry if this question is nosey, but you seem so warm and friendly and I think you would be a great mom! Do you have any interest in having kids one day?
Coley
Hey Jamie, thanks so much for writing! I am 100% planning on posting a video on how to make pie crust just in time for the holiday pie making season. There's nothing like homemade pie crust, and once you master it, you'll never go back to store bought again. Stay tuned!
As for whether or not I plan on having children, I'm still not sure. I love the idea in theory, but have a lot of personal fears surrounding the subject. You are very sweet for saying you think I'd be a great mom!! I'm hoping to become a doggy mom very soon, however. 🙂
ashlee
I just read this updated "About" section, and the last line just killed me... because Coley, I too was married at 25 and still have not cleaned my wedding dress, and I'm glad to know I am not the only one, and it is hysterical that you mentioned that 🙂
Coley
Haha! So funny, Ash. I mean, what's the point anyway? It's not like I'm ever going to wear it again!
Anne
Hi, I just wanted to thank you for the recipe for Sunday Brasciole, I think I found it in the Press of AC, I made it for dinner today and to say that it was delicious does not do it justice, oh my heaven I have not enjoyed a flank steak recipe so much in years! The whole family thoroughly enjoyed it and I am sure it will be made and enjoyed many times in the future, thanks again and all the best to you and your family.
Anne
Coley
Thank you, Anne! I'm so glad you loved the braciole and will continue to make it many more times! I hope you subscribe to my blog so you'll receive my recipes in your mailbox each week. Thanks for your comment and hope to hear from you again soon 😉
Sabrina
Hi! I'm sure you're very busy, but I think your blog is amazing and just wanted to let you know I nominated you for a Liebster Award! If you're interested, check out my blog for the rules/details: https://cookingatsabrinas.com/about-2/2016-liebster-award-nominations/
Coley
Hey Sabrina! Wow - thank you! I'm so honored! I'll definitely check out the rules. I'd love to participate. 🙂
Michael
Hi Coley,
I'm Michael with Protein Goalz. We came across your page and love your style. We're looking for amazing influencers/brand ambassadors like you to rep Protein Goalz. If you're interested we'd love to send you some samples to try out. In addition, we'll also give you a unique promo code and you'll get 15% of each sale you generate.
You can take a look at some of our channels and see our website here:
Website: https://proteingoalz.com/
Instagram: https://www.instagram.com/proteingoalz/
Facebook: https://www.facebook.com/proteingoalz/
I know you’re busy working on your amazing content and we’d love to be a part of it! Please let me know if you’re interested in working with us and I’d be happy to provide you with more details and next steps.
I look forward to hearing from you!
Best,
Michael
Andy
Hi,
My name is Andy and I am the Founder of Dragon Acupuncture.
My partner and I have a very active presence on Pinterest. We have boards with over 1 million followers.
I was researching "Gua Sha" posts and came across your article "Coley's Favorite Things: My 2018 Holiday Gift Guide | Coley Cooks.... "
Would it be possible to edit the article "https://coleycooks.com/2018-holiday-gift-guide/" and add the line "You can also check Gua Sha Tools for Face" and at the text "Gua Sha Tools for Face" add a link to my article "https://www.amazon.com/Dragon-Acupuncture-Anti-Aging-Scraping-Acupressure/dp/B078RL86LJ"? If you are an amazon affiliate, you can add your code at the end so that you can get referral commission.
In return I would be happy to promote the blog post on our Pinterest boards. I will drip feed the post across our 40 boards (over 1 million followers) over the next one month so you get consistent and regular traffic.
I’ll share it about 100 times over the month on Pinterest. As you may know, Pinterest links too are counted by Google as a ranking factor and it will help the page get Google traffic too.
If it works well i.e. you see a significant increase in traffic, we can start working on a regular basis on blog posts and social media promotion in the future.
Looking forward to your reply.
Regards
Andy
Richard Wayne
"Producing a TV cooking show with you”
I'm a producer for several major networks across the USA airing cooking shows. I'm interested in having a conversation with you to learn more about your food and your experience. I think there could be a good fit to go to a network that is looking for something like this. Please let me know if you have time to speak this week.
Thanks
Richard Wayne
Producer
michael Kay
I have been watching you for many yrs and love your cooking and personality. I love to cook at home. When I was young actor gourmet Vincent Pricegsve my dad a copy of his new cookbook A Treasury of Great Recipies which I still use today. My parents and I were invited to his NYC Waldorf Astoria home for dinner. I made him my specialty, Ceaser Salad which he had 3 helpings. I had to make two. His wife Mary made her famous chicken dish. What hap
happened to chef Selena Gearinger?
Mike, from NE Philly.
Hdr
C
bob marini
Coley for spiedini's , cook 15 then unvoered for 10 min but t what temp
Coley
Cook at 425 degrees.
Betty
I found your website when I googled a breadcrumb free Eggplant Parmigiana recipe. I have downloaded and it will try it tonight. It looks amazing!
I noticed in a couple of your recipes you include some helpful hints to shorten prep time. I was wondering if you have ever considered also adding substitutions for ingredients when one either doesn't like a particular ingredient (e.g., using chard instead of kale) or doesn't have it on hand.
Coley
Thanks for the suggestion! I hope you love the recipe. I often include recommended substitutions in the ingredient section if I feel they are needed. If you're ever unsure of a substitution you can always reach out to me on here or at ColeyCooks@gmail.com
Cece
Hi Coley, I am using Splenda magic baker and wondered if I can substitute that in your no knead raisin bread? I haven't had much luck using regular Splenda.so I decided to try that blend and truvia brown sugar. Would you consider making recipes using these sugar substitutes? Thanks. Cece
Coley
Hi Cece. I haven't tried much baking with Splenda so I can't exactly advise you, but I would think it could work in the no knead raisin bread because there isn't much used. If you try it, please leave a comment on the recipe and report back. Thanks!
Pedro
Hi saw the recipe for the easy cranberry tart with almond frangipane and wonder if what is called “just almond meal “ can be used to replace the almonds while making the filling ( instead of pulverizing the almonds in the food processor. Recipe looks yummy Thank you
Coley
Hi there, I am not familiar with that particular product, but I do think you could substitute the same measurement of almond meal for the almonds. If your almond meal contains almond skins, it may slightly affect the look and texture, but it should still taste great. Hope this helps! Please let me know if you try!
Don Coley
Hi Coley. Just found your site and subscribed. Will try my first recipe tonight. I'm curious how the name Coley came about, especially considering my name lol.
Coley
Hey Don - great last name! Coley is short for Nicole. I never wanted to be called Nikki as a kid, so my parents started calling me Coley instead and it stuck.
John
Hi - came across your website - looks good - saw that you were part Sicilian as am I. No Pasta con Sarde recipes? Just curious, was this part of your family's tradition. It was ours.
Coley
That wasn't a tradition in our family but I love it. I will add it to my list of recipes to publish -thanks!
Victoria
Coley, I just found your page via the Plum Torte recipe. Haven't made anything yet from your posts, but everything looks divine. Simple, earthy, yet classy. Tomorrow for Sunday brunch will either be zucchini fritters of zucchini gratin.
Coley
I'm glad you're enjoying my site and recipes - let me know if you make any!
Brian Jakovina
Your website and your recipes are just wonderful. I especially love the authenticity of some of your dishes. I've made linguine alle vongole for years....tried your recipe and it took me straight back to the Amalfi coast and the flavors I remember. Just perfect.
Keep up up the great work and KEEP COOKING!
Regards,
Brian Jakovina
Toronto, CANADA
Coley
Thank you for such a nice comment! I would love it if you would leave a 5 star review for the recipe. Ratings and reviews are super helpful for both me and future readers. Thanks again!