Here you’ll find everything I’m preparing in my kitchen - from veggies, to leftovers and pasta. I eat simply, and I cook for one, but love cooking for others. And no matter what, I always pause to plate pretty.
Most of my meals are often times the result of freestyle recipe free ingredient riffing and a trip to the vegetable market. Produce is my passion, and I hope that you won’t simply come here for a recipe - but that you’ll read, cook and create a new story of your own.
I believe there’s power in a stocked pantry and freezer. From traditional Italian dishes to alternative sweets, vegan and vegetarian swaps - there’s something for everyone.
Let this serve as inspiration and let’s eat!
At a local Greek restaurant in Astoria, Queens, sitting in their hot steam table, prepared and ready to order, they had an eggplant dish called “Imam.” I would often order the stuffed eggplant when I went to the restaurant and on days where I was too tired to cook and, so, I’d pick it up as take-out fare. Imam is bathed in onions, tomatoes and herbs and, best of all, slick with oil. I’d often approach the steam table at the restaurant intent on ordering something different
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