Simple Breakfast Biscuits

If there’s one thing I love, its biscuits.  Buttery, flaky, and super easy to make, these little bundles of love are great when stuck inside with not much to do, or anytime, to be honest. This recipe is pretty basic, and for good reason.  When I was doing some research, I found that biscuit means…

Feeling French?

I’ve been hearing some really cool things from my chef friends about what they’re making at home.  Some are going all out, while others are focusing on classics and comfort food.  Either way, it’s been amazing to watch the talented people I know cook from home. A good friend of mine, who is a sous…

Mussels for Lunch

Since everybody is stuck indoors, why not have a nice lunch with the family? One of my favorite things to eat is mussels; they remind me of my mother.  Growing up, I was an only child for the first nine years of my life; so my mother would take me out for girl’s nights, where…

Fried Smashed Potatoes

I love potatoes. In any form really. Mashed, whipped, roasted, fried, stewed – you name it. In another life I was a potato, I’m pretty sure. These little fried nuggets are the perfect little potato – soft and smooth on the inside, crispy little flakes all over the surface. They go with literally anything- burgers,…

Hey, Dutch Baby

As the Nationwide quarantine continues, I’ve asked some of my chef friends what they’re cooking while at home for extended periods of time. One of my favorite things I’ve heard (thanks, Charley!) is a dutch baby. These puffy, popover–style pancakes are amazing, and incredibly simple to make, and will gain you lots of points at…

Preserving Lemons

During this time where everyone is home, I thought I’d put out a few recipes to occupy some time (since we all are having a lot more of it nowadays). I love preserved lemons. The acid of the lemon is intensified yet softened by the salt used to preserve, and the resulting lemons are the…

Recipe: Halibut Croquettes

Using up trim and scraps has always been an important part of working in a kitchen– nothing (or as little as possible)– should go to waste.  Now that I am managing a kitchen of my own(!), I can really help implement this idea. Croquettes are amazing- potato and roasted fish, mixed together to form an…

Spring Is Here! Let’s Make Some Soup

If you Live in New York (or anywhere in the Northeast, I’m sure), you might be as reluctant as I am some days to say that spring is really here.  Least to say, it has been a chilly intro to summer this year, but that’s no reason to not enjoy the bounty of the now-late…

Ramps! Ramps! Ramps!

With the onset of spring, for most cooks (myself included), there is one product I am always very excited for: Ramps. These wild spring onions are foraged material, with a short season, only lasting a few weeks to maybe a month.  The taste of a raw ramp can usually be described as zingy, a mix…

Basic Recipe: Making Stock

Last week, I finished my last week at my job in a French restaurant. It was an incredibly humbling and inspiring experience, and one that I won’t soon forget. I feel like honoring that experience today. Working in places that are using such classic recipes and cuisine really hammered home how important it is to…