ABOUT THESE RECIPES

As an Executive Chef and Caterer, I created multi-course meals for weddings, winemaker dinners and seasonal restaurant menus. I specialized in “slow food”, things like duck confit, bacon and house-cured hams. Many of my dishes at the restaurant took a week or longer to plan and prepare.

At home, the meals I cook are usually quick, easy and use as few dishes as humanly possible. I rarely cook a dish the same exact way twice. Every home cooked meal is a function of 3 factors: the ingredients on hand, the amount of time I have and my motivation on any given day.  I usually make last minute substitutions and omissions. And though I love reading recipes for inspiration and ideas, I rarely follow them to the word.

These recipes have been tested and developed in the 100 square foot kitchen that my husband and I share with our 2 daughters. I use basic appliances and minimal gadgets. Most of these recipes are quick and easy.  Some are slow but easy to work into the rhythms of family life.  Some recipes are for the advanced and adventurous home cooks looking for a weekend or weeklong project.  I hope you enjoy these recipes! Please let me know your questions and feedback in the comment sections, join me on social media and sign up for weekly recipes to your inbox so we can keep in touch.

In addition to recipes, you will also find how-to guides on various cooking topics, tips and tricks, recommendations and more.