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…
Category: Food
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…
Crazy- Amazing Stuffed Squid
As much as I love to write about cooking, I myself am a professional cook in my everyday life (which explains why I almost never have time to post). One of the many amazing things about my line of work is the incredible people I have met along the way. Don’t get me wrong, the…
Wintertime Sweet Potato Hash
I don’t know about anybody else, but I hate the cold. With a passion. So when the weekend rolls around its hard to get me out of my warm bed to head anywhere. A girl’s gotta eat, though, right? I’m not one to forgo yummy breakfasts and brunches just because I don’t want to deal…
Roasted Chicken Ramen Broth
Even though spring is (supposedly) around the corner, its been pretty frigid. There was a blizzard of sorts here on the Northeast the other day. What better way to warm up than a steaming bowl of soup? I was craving ramen the other day, and so I decided to try my hand at making a…
Adventures in Breadbaking
For the holidays, I have been given the best gift ever, and have a full week off from work. That’s right. Monday to Sunday. After years of going and going in this industry, a little time to rest is an amazing thing. Since I get bored easily, though, I decided to cook up a storm,…
Recipe:Stuffed Squash Blossoms
This summer, I finally decided to tackle something that I have been either too busy, or too afraid to tackle: My very own garden. I know it sounds silly, but I have dreamed of growing my own food for some time now. I have to say, it has certainly been a learning experience. What to…
Ending One Chapter, Starting Another
Recently (finally), I graduated from culinary school. It’s amazing! My love of cooking has definitely taken me down a path I could not have predicted. Of course the obvious (and often asked) question is: “what’s next?” In short, to cook. As much as possible and as for as many people as possible. I’m not a…
My Top 10 in New York City
This summer, differing from my normal intentions of plenty of beach time and music, I spent my summer working hard during an internship, a taste of what my life is to become in the coming years post culinary school. I was lucky enough to land an internship at Gramercy Tavern, a New York institution as…
