Browse Recipes
Self-taught chef and recipe developer. No culinary school, no shortcuts. Every recipe here teaches a technique, not just a method.
I enjoy a good salad, but I don’t want to eat one that will have me looking for a snack 47 minutes after finishing it. The trick is protein. Not protein that is something like “salad-with-chicken-on-top,” but rather intentional quantities of 30 grams or more per bowl, built to the structure so the salad doesn’t …
There is a unique kind of pressure when it comes to cookouts on Memorial Day; you want the food to look plentiful, but you also want to be able to enjoy the day. I tend to overcommit (one year I made three “quick salads” and ran out of serving bowls), so this list is full …
I enjoy bridal showers. I enjoy the clinking of glasses, the aunts making comparisons, and the somewhat chaotic arrangement at the gift table. I’m not quiet about the food I like. I want a spread that feels a bit special, but also that the host does not have to do all the work, and can …
One of the unspoken aspects of being handed a gluten-free diagnosis is that about 70% of the food i was going to eat anyway is already gluten-free. An obvious example would be Mediterranean cooking. Mediterranean diets, such as Greek, Italian, Lebanese, Spanish, Moroccan, and Turkish, use fish, lamb, and eggs, as well as rice, lentils, …
Most American dinners are prepared using a stove. Depending on the season, the Greek variant usually requires a small grill and a cutting board. One could prepare plenty of dinners inspired by the Mediterranean that feature grilled proteins, chopped vegetables, feta, olive oil, and other sides. None take over 25 minutes from start to finish, …
I make this meal whenever I have no plans for lunch, but also no time to do anything about it. One can of quality tuna, one can of white beans, a lemon, parsley, and a good amount of olive oil. Five minutes. No cooking. The other end of the bowl has a taste that a …
I’ll admit that ordering Olive Garden salad has been mainly for the dressing, and that’s a little embarrassing. The dressing is the highlight; the greens are rather mediocre. The croutons are doing what they are supposed to do. But the dressing? People turn into “salad people” because of the creamy, tangy, and herby dressings. I …
No matter how strange the weather is, Memorial Day food always needs to taste like summer. I like recipes that are chill about sitting out for a bit, riding in the trunk, or getting scooped with whatever serving spoon is clean. The list is focused primarily on grill smoke, picnic sturdiness, and potluck diplomacy (i.e., …
You can smoke in your hair, a drink sweating in your hand and listen to someone ask (again) if the burgers are ready. I enjoy recipes that can handle that type of chaos. I find it easier to prep things early, grill them, and serve them without any additional fuss. Here are 35 recipes that …
Memorial Day cookouts are supposed to be a time to relax, but for some reason, I always end up doing math in my head like I’m operating a miniature outdoor restaurant. The trick (for me, anyway) is to combine a few main character dishes with some easy supporting roles: a dip, a salad that will …
Pan-seared chicken breasts topped with ripe tomato, melted fresh mozzarella, and torn basil. A 15-minute light caprese-style dinner that punches above its weight.
The years I’ve spent cooking for potlucks have taught me one thing: it doesn’t need to be an extravagant dish. It needs to be plentiful. It has to endure a car ride, a folding table, and that one person who just wants a tiny scoop (and ends up with a shovel full). These recipes are …