Here you’ll find everything I’m preparing in my kitchen - from veggies, to leftovers and pasta. I eat simply, and I cook for one, but love cooking for others. And no matter what, I always pause to plate pretty.
Most of my meals are often times the result of freestyle recipe free ingredient riffing and a trip to the vegetable market. Produce is my passion, and I hope that you won’t simply come here for a recipe - but that you’ll read, cook and create a new story of your own.
I believe there’s power in a stocked pantry and freezer. From traditional Italian dishes to alternative sweets, vegan and vegetarian swaps - there’s something for everyone.
Let this serve as inspiration and let’s eat!
I dislike hollandaise sauce, but I love the idea of eggs benedict particularly for Sunday brunch. I am, however, English muffin-less with no smoked salmon to be found in my fridge and lord knows I’m not going out in this NYC rain to shop. In my freezer I found one last wild salmon filet to defrost in cold water. You can also use canned wild
Read MoreNow, hear me out, waking up and making homemade pancakes isn't everyone's jam nor would I expect it to be. I'm a fool who loves cooking, experimenting, freestyling recipes and bringing them to you. And a lot of folks who are on their own personal journey to cook and feel well may be intimidated by all this cooking I do ... but I don't want you to be. Not for one minute because I've got you.
Read MoreOne of the healthiest and least stressful ways I like to get through a week, particularly pre-holiday, is by sticking to some sort of cooking routine - even if it means only making 1 tray of roasted vegetables. I know cooking for yourself during stressful times seems counterintuitive, but it makes total sense - trust me. A little time at the front getting some veggies and cooking...
Read MoreFor my fifth and final toast post of the week, I'm bringing you a delightful way to use miso. Maybe you've never used it at home but know it's a key ingredient in many Asian dishes, soups and dressings. BRING MISO INTO YOUR HOME, IT WILL CHANGE YOUR LIFE. I say change your life and that's dramatic, but it will certainly be more tasty. You've nothing to fear by using it ...
Read MoreI already bitched about why no one should be paying $12 for avocado toast. Now, you might want to do yourself a favor and invest in a $2.39 bottle of horseradish as it can kick up anything from your avocado toasts, to eggs, sauces, dressings and beyond. No ingredient is 1 dimensional and I want you to stop thinking that way.
Read MoreThis morning's toast files are a tribute to my great Italia. The best thing about this toast? It's made from pantry and fridge staples. I always have tomatoes, olive oil and some cheese stacked in the apartment as these were essentials in my home growing up.
Read MoreWhen I was a wee-T my grandmother used to caramelize cabbage with bacon or pancetta and serve it over rice. Then I turned this delicious memory into boiled soup ... Here I RECLAIM MY RELATIONSHIP TO CABBAGE!
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