Recipes and Ingredients

If you know me — or at least the social media me — you know that Ina Garten taught me how to cook. And so did Martha Stewart, The …
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Cooking on the fly. Riffing. Making it work.

Pantry (or freezer, fridge) dive cooking is something I really only started doing once I became a confident cook. But …
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How you like your eggs is a very personal thing. I like mine barely runny, kind jammy. Some people can’t handle a runny yolk, some only like their eggs scrambled. …
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The reverse sear. I first heard about a chef friend who suggested I try it. He explained with great enthusiasm how it worked and how amazing the steak would be. …
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Roast chicken. I love you so much. And you really made me a cook.

Here’s the thing. Just the idea of cooking a whole chicken scared the tar outta …
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Some things are more important than others when it comes to cooking tools and equipment: knives, cutting boards and pots for starters. Take knives for example…when I was starting out, …
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Yep, here they are, finally. My brownies, which became a little bit of a sensation a few years back. I loved making them and then, a few years in, they …
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In the spring of 2019, I was contacted by Rebecca Bradley at the Maryland Institute College of Art about a possible collaboration. Her students take a class each …
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Spring and summer are prime time for salads with fresh, local ingredients. That first weekend when you spy rows of boxes filled with ripe, red strawberries, it’s the best. …
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Steak tartare is seriously one of my very favorite things. I definitely crave it. If it’s on the menu and I know and trust the place, I’m down. A …
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