Recipe wizardry (as I like to call it) is an art. You want food to actually taste good, look good but be easy enough that the amateur home cook can think to his or herself, “Oh hell yea, I can make that and it sounds delicious.” I’ve always had that intention when it comes to my recipes, my cookbook (and long long long project of cookbook number 2- it’s a tough one guys and gals, it’s really freakin’ tough) and the classes I teach. I want everyone to feel like nourishing, healthy food is not just some luxury. It should come naturally almost like a symphony of ingredients perfectly coexisting in a foodgasmic harmony.
Can’t a girl dream?
Over the last month or so I’ve hosted a few cooking workshops (GiMix it Up) and really gave people the opportunity to get into a real NYC kitchen. I do not create my food in a commercial kitchen, I have minimal counter space and I make due with the space I have. I LOVE my apartment and my kitchen. It was one of the first things that stood out to me. I at least have cabinets and I get to create yummy things as a result. I think having people in my kitchen to see what I work with gives them a little relief. Like, hello, I’m a real person, this is real life and I’m not going to magically pull out an already made version of a dish we are putting together. That’s not how it works.
One of the awesome menus I put together, legit, took no time at all. People were amazed at how easy this meal came together, how delicious and how the flavors developed with minimal ingredients. I’m all about that life.
This menu included: easy braised greens, roasted veggies AND the piece de resistance: cauliflower “couscous” with tart cherries, pepitas and a tangy, light honey lemon sauce.