I PRAISE GOOD butter
AS MUCH AS I PRAISE GOOD VEGGIES.

I give a five ingredient dinner
just as many high fives as a five hour labyrinth looking pie.
This is a collection of some of the recipes I've fed to my loved ones,
whether at a candle-lit table with great wine,
or on the kitchen counter out of a quart container. 

image by  chris delorenzo

NO HARD FEELINGS, BUT

I don’t like most food blogs.
So I call this a recipe index.
it’s an ever-evolving collection
of the things I love to make.
Both healthy and indulgent.
just recipes, No unnecessary details.
no extra fluff.
and only iPhone photos.
because I love my Nikon, but I love eating warm dinner more.
This is a place for me to give internet life
to all of my food-stained, hand-written recipes
stuck in an old notebook. 


"FIrst we eat, then we do everything else." - M.F.k. fisher

my career in nyc began in food and beverage
marketing and event planning.
that desk job morphed into culinary school
and the restaurant // catering scene.
which brought me to the test kitchen at
Martha Stewart Living Omnimedia.
which turned into editorial work
with publications like short stack editions 
and others like thefeedfeed.
which showed me where my true passion lies:
in teaching people about food,
through both recipe development and food writing.
Holding that passion close,
I became a chef instructor at
places like the brooklyn kitchen and cookspace.
which led me to my current position as
senior recipe developer at plated
where I have written over 200 recipes a year
and edit and test 8 or more a week.


i do a range of freelance work
from recipe development
for companies like misfit foods
to private chef work and
personalized cooking classes
for both friends and
companies like Y7 yoga monthly.

to get creative outside of the kitchen,
I make ceramics,
curate playlists to cook to
and host frequent dinner parties
to test new dishes on friends. 
I'm always on the hunt
to continue learning and feeding people.