Stuck Inside? Put Some Stuff in Squash.

Stuff your face? Face your squash? Squash your face? The possibilities are endless, really. I’m referring, of course, to what you put in your roasted until caramelized and creamy squash. Anything tastes good sitting in that delicious orange canvas. The one you behold is an acorn squash. Simply cut in half, salted and oiled and…

Make Homemade Takeout like a Boss

So, what’s for dinner? If you’re on the east coast like I am, the answer is something hot, filling and wholesome. Oh and it should give your cheeks a rosy flush while warming you to the tips of your toes. Maybe there’s a glass of red wine or maybe it’s dry January. That’s cool. Do…

Treat Your Food like Fall Fashion: Build Layers

Everyone is looking for a shortcut. From crock pots to pressure cookers, take out to pre-portioned and packaged foods. Jars of slow cooked tomato sauce, Thai curry or basil heavy pesto make everything taste nice. All of the previous are great ways of ensuring an ever changing variety of delicious taste and flavor sensations which I heartily…

We Go Together Like Avocado and Pretty Much Everything

As a born and raised New Englander, I didn’t grow up with avocado. The whole concept of Mexican food was completely elusive. Corn tortillas? Ew. Refried beans? What was wrong with them the first time? Pair that with a mild aversion to “squishy” things and lets just say, avocado didn’t stand much of a chance. Hold…

Mo’ Beans No Problems

The second the temps dipped below 60 degrees, I immediately bought a bag of dried pink beans and indulged in what has since become my obsession: braised beans. We made these often when I was a line cook at Reynard at The Wythe Hotel. Most people have heard of braised beef or short ribs or pork shoulder…

‘Tis the Season…for roasted nuts

Fall is here and I couldn’t be happier. Despite the unseasonable 70 degree days nothing screams November more than desserts covered in cinnamon, hot spiked mulled cider and roasted chestnuts. These days, most people wouldn’t recognize a chestnut if it knocked them on the head. When my mother was a little girl in Milburn, NJ,…

A Recovering Chef

“I’m too angry at food,” I realized, “to actually eat anything.” After eleven hours on my feet and my third brunch in a row where I was yelled at for not cooking fast enough, poaching eggs to order and desperately trying not to overcook patty melts in the cast iron skillet set firmly and greasily…

Yellow Brick Road

Walking to my local coffee shop this morning, deep in thought per usual, I vaguely noticed lots of construction on Columbus street. Within the space of 24 hours they have torn up the lanes in both directions. Hopping from crosswalk to crosswalk I narrowly avoided a massive patch of tar newly sprayed on the deeply…

Feathers, Sequins and Rum, oh my.

It’s very tiring being a busy little bee. That is exactly what I’ve been. Buzzing around without a care in the world. Over the past month I’ve been to Stockholm, Las Vegas and Hawaii watching people get hitched, get loose and get down. The Goddamn Circus/Cirque Du Soir in Stockholm was an epic display of…

Bon Apetit Sweden

February in San Francisco is an odd time. The rest of the country is buried in snow or hibernating after the gluttony of the holidays. We meander in a balmy 60 degrees and sun basically every day. California is not the real world. Not that I’ve been living in that place recently, the real world I mean….

Nerd Love

The term nerd is a double edged sword. It used to denote skinny little boys with thick glasses, knobby knees and a love of dungeons and dragons. Now it more accurately describes the ceo’s and engineers that populate SF and surrounding areas. They are pretty wealthy by this point. All the better for their D…