Currently on my desk: I’m experiencing my native Louisiana’s culture at a whole new level working on Melissa Martin (Mosquito Supper Club)’s second book.
I plowed through jars of Duke’s mayo (four, to be precise), stacks of fancy bologna, and loaves of Texas toast for Mason Hereford and JJ Goode’s Turkey and the Wolf: Flavor-Trippin’ in New Orleans.
For As Cooked on Tiktok, I lived out my baked feta pasta, Dalgona coffee, hot cocoa bomb fever dreams.
I carved out some extra countertop real estate to make way for a new gadget in Gina Homolka’s SkinnyTaste Air Fryer Dinners. (Lesson learned: It’s good for so much more than pseudo-frying.)
For Nourish Me Home, I collaborated with Cortney Burns (who you may know from her James Beard-winning first book, Bar Tartine: Techniques & Recipes) to create recipes inspired by the Berkshires through her trademark lens of preservation and fermentation.
In Cook in the Blank, I gave your favorite back-pocket recipes (think chopped salad, one-pan chicken roast, and baked mac and cheese) the Mad Libs treatment so you can improvise your way to weeknight dinner.
I cooked a hog’s head, whole piglet, and 2 dozen frogs, among other things, for Isaac Toups’ ode to new Cajun.
Alon Shaya and I collaborated to bring together Israeli, Italian, and Southern influences in recipes that are imaginative, aspirational, yet accessible to every home cook.
I’ve also worked on Mark Bittman’s How to Bake Everything and Hartwood, from the dreamy, luscious destination restaurant in Tulum.
I offer professional recipe development for chefs and businesses small & large, tailoring original, creative recipes to your unique aesthetic, goals, and campaigns.
Think we might be a match made in heaven? I’d love to discuss opportunities for collaboration. Right this way!