Welcome.

I am definitely not a professional chef. But I want the recipes I create to be accessible not just to my future self (when I want to recreate a dish again) but also to my community, in case what I make could be helpful to you in some way, or somehow bring us together for a meal, virtually.

“The modern foodie revolution is a cultural reflection of maturing American taste buds, a recognition that one-note dishes are the culinary equivalent of nursery rhymes.” – Michael Stebner

Latest from the Blog

  • Easy Panzanella
    Panzanella is a Tuscan chopped salad that features bread! It’s a great way to use up stale bread. Or, in my case, it was some bread that I wanted to…
  • Huevos Rancheros Inspired Breakfast Toast
    Just a quick post here, you know how it goes…. You get started on just plain old eggs and toast, and then you decide you should use some avocado and…
  • Bhel Puri / Chaat
    Ok, so first I must say – I can never claim to share any wisdom on the traditions of Indian food, or claim to know very much about Indian culture…
  • Hibiscus Sweet Tea
    This is definitely going to be a staple for us this summer. The ratios of the black tea, Jamaican hibiscus, and sugar all complement each other without overpowering the others….
  • Buffalo Cauliflower (and one way I like to serve it)
    We were excited to try a buffalo cauliflower recipe once it started trending as a vegetarian alternative to buffalo chicken wings. It’s not something we make very often so it’s…
  • Root Vegetable and Quinoa Stuffed Butternut Squash
    This dish started with the thought: What should we do with this butternut squash we’ve had for a few weeks now? You see, all the recipes I know and love…