There’s something to be said (or eaten).
The intersection of design and food: food styling, photography, and cooking of course, are culinary arts. I’m a graphic designer by trade, but I spend my “free time” in the kitchen. It’s a place where I get to be creative, but not in the way I am from 9-5. It’s challenging and relaxing and invigorating all at the same time. And the best part? Sharing it with others, whether it’s around the table with a glass of wine or around the world with a tap on Instagram. Cheers.
Crispy Pork Wontons
Full of flavor and dunked into a gyoza sauce or just a little bit of soy, these are a fun and relatively simple snack to throw together. Try them fried or even tossed into a soup.
Thanksgiving Turkey & Rolls
Juicy, tender turkey breast brined and buttered, roasted to perfection paired perfectly with BA’s Pull-Apart Sour Cream & Chive Rolls.
How to Brew a Chemex
This is by far my favorite brewing method, and not only for its beauty. It’s the versatility of the brew, the clean cup it offers, and the therapeutic process.
Roasted Brussels Sprouts & Corn Cacio e Pepe
Don’t settle for green bean casserole. In less than an hour, two vegetable side dishes with roasty sweet, savory, and rich flavor notes can be ready to serve.
Ricotta Truffle Potatoes & Stuffing
Potatoes and stuffing: two of the most classic and iconic Thanksgiving side dishes. Check out tips for turning these sides into something unique for your table.
Thanksgiving Desserts
For this trio of sweets, I found and made three recipes that hit all my cravings. From pumpkin to pecan to cranberry, there’s something for everyone.
Cranberry French 75
A cold weather version of a refreshing classic: the French 75. Cranberry prosecco and flavors of rosemary and orange combine to make your sips a little more festive.
Cranberry, Orange, & Rosemary Sauce
The brightness of orange combined with homemade Rosemary Syrup and just the right amount of cooking time makes for a side that may steal the show.
Truffle Lobster Mac & Cheese
Sometimes it’s fun to spruce up the classics. Hello, truffle and lobster. Savory, buttery, and rich, it’s another new autumn comfort.
Aside: Christmas 2020
My favorite pieces from this year’s Christmas decor, along with some of the thinking and design principles that went into the details.
Biscuits & Thanksgiving Gravy
You can’t go wrong with a classic. This version’s got peppery biscuits and a seasonal take on sausage gravy.
Enchiladas Rojas and Guacamole
Two recipes to kick start Taco Tuesday, or any day of the week: a flavorful red enchilada sauce and my go-to guacamole.
Miso Pot Pie
Yet another testament to my theory that miso makes everything better, take my word on this twist on a classic.
Skillet Eggs
I love taking my cast iron from stovetop to oven to table. Cleanup is a breeze and everything stays hot, though it never takes too long to devour.
Pasta Chips
A simple weekday recipe, this snack rounds out an evening aperitivo hour in minutes.
Places to Visit: Mioposto
With four locations in the Seattle area, it feels great to be supporting local. Check out my favorite dishes—from brunch to happy hour!
Roasted Tomato Soup
A forgiving tomato soup—roasted vegetables blended with fresh basil, stock, and cream. In a bread bowl, of course.
Spotlight on Miso
This ingredient was a game-changer for me. Here are a few of my favorite dishes that use miso: a main, a sweet, and a side.
BBQ Sliders & Co.
With no recipes to follow and not much of a plan, take this as inspo. Or food for thought, if you will.
Vegan Chili
A big batch, one-pot dish perfect for autumn. This recipe uses plant-based ground, hearty veggies, and a robust chili seasoning.