So… It’s Memorial Day weekend, New England seems to have finally climbed out of one lengthy winter (side note: I, a Californian born and raised, survived my first East Coast winter!!), and my wife not only defended her doctoral dissertation but she also turned 30!  Needless to say, we definitely have a lot to celebrate! So naturally, we’re making jello shots. Ok so jello shots may have graced the menu of my 20-something college days more so than these days, but when my wife asked for jello shots for her birthday weekend away from our now 2 year old, I most certainly wanted to deliver. Bu ..read more

No mice were harmed in the making of this product They say that nothing can help prepare you for parenthood. It’s unpredictable, frustrating, beautiful, empowering, exhausting, soul satisfying… it’s the most rewarding aspect of my entire life. And even though there have been (and will be) times in my daughter’s life that are more challenging than others, nothing breaks a mother’s heart more than when they’re sick.  My goofy, energetic munchkin has been temporarily replaced by a sad, lethargic little puddle of vulnerability. And this Mama Bear has never felt so utterly helpless and yet s ..read more

Sometime between stepping down as a chef, becoming a mom, and today, I’ve developed an “obsession” with wanting to cook/bake anything and everything I can from scratch. This passion has proven to be quite rewarding (not to mention healthy and economical!). Sourdough bread, yogurt, beer, jams, cheese, cured meats; you name it, I’m attempting to make it at home. I truthfully believe that if more families were to change their daily routines a little to allow for more real home cooking not only will they be happier and healthier but we could collectively start to decrease our carbon footprint, amo ..read more

Since we’re hanging out in Asia after my last post, I thought heading a little west to India would not only be a great way to continue our delicious exploration of Asian food, but its 13 degrees today and I’m cold and want something warm and full of spice. Indian food took some time for me to comprehend. Even after all the research and testing I’ve done, I still would never call myself an expert by any means. “Indian food” (as with all “Asian food”… or “food” for that matter…hmm) varies by region, by city, and even by family. That’s one of the many beautiful aspects of Indian food- you will n ..read more

I’m not sure why I ended up becoming a chef. It’s not like I grew up in a family with a rich culinary history. In fact, to this day my mom wonders how I “got to be so good” with food because she’s… well, not (her words, not mine).  Both my parents valued our family time around the dinner table, but the focus was never on the actual meal. Food took a backseat to conversation and time together. And for that, I’m incredibly thankful. But it’s hard to say how our uninspired weekly meals of macaroni and cheese, hot dogs, or microwaved frozen peas and carrots led to my creative hunger for all ..read more

I used to be a restaurant chef. I hated it. Not because it wasn’t fulfilling…. It was. I actually thrived in it. It was hot, fast-paced, and loud. And I loved it. I was able to overcome the chaos and dive deep within myself to find clarity, peace, and creativity. I was nicknamed “ninja” because I could stealthily move throughout the busy kitchen faster and quieter than anyone else. But I wasn’t happy. The long hours and the low pay were hard to cope with. I wanted more. Mostly I wanted a “real” life. One that didn’t start at noon and end at 2am. But mostly I wanted the possibility of having a ..read more

As you can see, I’ve been on a big baking and pastry kick lately. My experience with savory cooking has started to take a back seat to my baking passion these last few months. It is where I got my start, after all. I was a 6-year-old who preferred to bake brownies and cookies than play with toys or run around with the other kids. I was drawn to the beauty, science, and sugar of baking and pastries long before I fell in love with the hot line. And even though I do enjoy my life as a savory chef, part of me wonders where I (and/or my career) would be if I had gone the sweet ..read more

You guys, life has been buuusssyyyy. Between planning for my family’s upcoming cross-country move, all of the traveling we’ve done recently, work, and a growing (now VERY mobile) 10½ month old daughter, finding kitchen time has been a little bit of a challenge. So as soon as I learned that this past weekend was a free one, you better believe I made time to play in the kitchen! I don’t think I sat down once – it was perfect. And since the markets have now started to shift from winter to spring and summer produce, I took advantage of the fresh warm weather flavors I’ve been craving all win ..read more

As with zucchini bread and carrot cake, these beet brownies are a sweet dessert that are also chock full of a vitamin- and mineral-rich vegetable. They’re super moist, fudgey, and chocolatey brownies, and even the most vegetable-averse among us won’t be able to resist! Fudgy Beet Brownies Yields 12 Ingredients: 9 oz semi-sweet chocolate, chopped ½ stick unsalted butter ¾ cup sugar 8 oz beets, cooked, peeled, and drained* 2 eggs, slightly beaten 1 tsp. vanilla extract ¼ cup whole wheat flour ¼ cup plus 1 tbsp all-purpose flour ¼ cup cocoa powder, natural or Dutch-processed** 1/8 tsp sal ..read more

Has anyone else had a crazy-busy January?? (Raises hand.) Where did the month go? Pink hearts and Valentine’s Day decorations adorn every store already and I’m over here like: “Wasn’t Christmas yesterday??” But despite the exciting schedule my family had this last month, I was able to spend some amazing quality time in the kitchen. Whether it was finding creative recipes for those post-holiday blues, concocting delicious cocktails (ugh politics…at least there are fun drinks with umbrellas to help), or tackling all-time favorite foods that require patience and finesse, my January has been a fu ..read more