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…
You Should be Making This Chamomile Vinegar
For those who know me, it comes as little surprise that I am writing about making your own vinegar. For years I have been obsessed with the stuff- using it to pickle literally every vegetable I can get my hands on, making interesting dressings, and just generally learning and trying new vinegar to add into…
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…
4 Foods to get you Summer–Body ready without breaking the bank!
Hey All, In light of my previous submission by my friend Helen, I’ve been receiving lots of articles from writers wanting to share their tips on cooking, staying healthy, and eating in general. It’s been awesome and super fun to read things by others, and I want to support my fellow writers (and in this…
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…
Frugal Foodie 