Cook with Your Hands

End of Summer Fruit Crisp

Cal — Mon, 31 Aug 2026 05:03:49 GMT

This end of summer time is some kind of magic. The transition, from the intense heat into the cooler days of fall, is the most wonderful time of the year I think. I never like waving goodbye to it, and I really can never get enough of it’s fruit. Figs, peaches, berries, cherries — all the bright colors, and the sweet-tart flavors that summer brings is a big part of what inspires me to keep cooking and creating.

Summers seem shorter and shorter the last couple years. But then again, our winters are warmer and warmer… so seasons don’t really feel like they used to. Time moves faster now. I never remember dreading the end of summer as a kid, because it lasted a while. But now I blink, and it’s gone!

So I’m soaking up every last bite of these juicy farmers market fruits (and the figs!! Oh the figs!). We have just a couple weeks left of peaches so I will be making as many peach pastries as possible until they’re done.

There is so much inspiration to draw from every season’s different colors and flavors, but summer will remain #1 for me.

Celebrating these lasts with hot crisps and melty ice cream.

INGREDIENTS

FRUIT

Ginger Turmeric Chicken Soup

Cal — Sun, 23 Aug 2026 00:58:05 GMT

There’s nothing I love more for breakfast than leftover soup. And by breakfast, I kind of mean, early lunch. Lunch has always been my favorite, but I like it around 11:00 or so, and soup never fails to be a comforting way to start the day.

I always have jars of soup in the freezer and I also usually have some cooked rice in the fridge. (But when I don’t, I love these 90-second rice packets to add to the soup on the stove for a quick re-heat.)

This one is great if you’re feeling under the weather or just needing a little extra love in the belly. The fresh grated turmeric makes it feel like liquid sunshine for the soul, and I love the little bit of background spice from the ginger and brightness from the lemon. So good.

Sharing below!

INGREDIENTS

7 bone-in, skin-on chicken thighs

Raspberry Fig Fool + Walnut Shortbread

Cal — Wed, 19 Aug 2026 22:38:05 GMT

I’ve been making these fig and berry fools all summer long and they’ve been a hit. It’s light, luxurious, and not too rich. A really lovely after-dinner treat for this summer-to-fall transition we’re already in.

For those who haven’t had one before, it’s a classic and very simple British dessert, traditionally made by folding jammy berries into a custard-y cream. Shortbread or biscuits are usually served alongside for texture — you can crumble them on top, almost like a trifle or you can dip them into the custard. The name, fool is from the French verb fouler, which refers to mashing or crushing the berries.

The texture is similar to a mousse, but I like to think of it as a softer, more pillow-y version of an ice cream sundae. A sundae in the clouds if you will.

The figs and raspberries are a match made in heaven, in my opinion. And of course, we all know figs and walnuts love eachother - so I love how these flavors work together to create a dream of a bite.

*I like to prepare each component a day before serving — the jam is much better the next day, the custard is best once it’s cooled and thickened in the fridge overnight, and the shortbread dough needs time to chill in the fridge (several hours or preferably overnight) before baking.

INGREDIENTS

WALNUT SHORTBREAD

115 grams butter, softened (about 8 tbsp)

Golden Granola

Cal — Sun, 02 Aug 2026 01:11:31 GMT

I don’t have the time to meal prep during the week for my own fridge, but I do always have a few things on hand — cookie dough balls, baguettes, jars of chicken soup, and jars of strawberry applesauce all stocked in the freezer, white or brown rice cooked in my homemade broth in the fridge (a scoop goes perfectly in the freezer chicken soup), and jars of granola (also stored in the fridge).

Homemade granola is always superior to the ones on the grocery store shelves and of course, 10x cheaper. I make it in large batches and store jars of it in the fridge for a month or even two — it keeps long and well. This is usually what I reach for as a bedtime snack, if I’m hungry when I get home late from long work days.

Lately I’ve been eating it drowned in cold hemp milk, with peaches and kadota figs (an incredible duo by the way), a drizzle of maple syrup, salt, and a sprinkle of vanilla bean powder on top (instead of cinnamon). Heaven!

I also love it with sliced bananas, mini chocolate chips, and a spoon of pumpkin seed butter.

Or with salty peanut butter and frozen raspberries, usually in cold hemp or coconut milk.

Butter and brown sugar are the secrets to this crunchy, golden goodness, but it can also be made with just the coconut oil and maple syrup for a lighter and fully dairy-free version.

Enjoy!

INGREDIENTS

205 grams old-fashioned rolled oats (2¼ cups)

45 grams sliced almonds (½ cup)

70 grams hazelnuts, rough chopped (½ cup)

55 grams walnuts, rough chopped (½ cup)

1/2 tsp salt

1/2 tsp cardamom

160 ml maple syrup (1/2 cup)

55 grams brown sugar (¼ cup)

85 grams butter, melted (¼ cup + ⅛ cup)

55 grams coconut oil, melted (¼ cup)

15 ml vanilla extract (1 tbsp)

40 grams golden raisins (¼ cup)

DIRECTIONS

Preheat oven to 315°F and line a large baking sheet with parchment.

In a large bowl, combine the oats, nuts, salt and cardamom.

In a small saucepan, melt the butter over medium-low heat on the stove. Whisk in the maple syrup, brown sugar, coconut oil, and vanilla.

Remove from the heat and set aside to cool completely before moving forward (cooling all the way is super important here - you don’t want to add hot liquid to the oats or this will ruin the texture).

Once cooled, add the wet ingredients to the oat/nut mixture and mix until evenly coated and glossy.

Spread the mixture out onto the prepared baking sheet in a thin, even layer. Use the back of spatula to gently press it down.

Bake 20 minutes and then use a spatula to give it a quick stir.

Bake another 20 minutes, and stir again.

Turn the oven off but leave the granola inside of the oven for another 10-15 minutes. You want the granola to be fragrant and rich-golden brown, but not burnt of course; burnt granola is no fun. So be sure to keep an eye on this, as all ovens bake differently.

Remove from the oven and sprinkle with a bit of flakey salt.

Cool completely on the baking sheet for 1 hour.

Once it’s cooled, fold in the golden raisins, and transfer to jars.

Store in glass jars in the fridge for 1-2 months (or in freezer for up to 5 months).

Enjoy with fruit, milk, yogurt, jam, chocolate, nut butter, honey.. truly whatever your heart desires.

Yield: about 6 cups

Cardamom Cherry Raspberry Pie

Cal — Mon, 27 Jul 2026 21:22:47 GMT

This pie has become a client favorite. It’s thick and jammy, with the deep ruby-reds and hot pinks of bing cherries and raspberries. A little bit of cardamom lends this hint of pine-y, pepperiness which transports me to a brambly forest. And the gentle tang of the crème fraîche paired with the cherry and berry makes me reminisce of the tangy-sweet cream cheese cherry danishes I used to make growing up.

I love these flavors and colors together.

It feels so classic, but just a little more luxurious and elevated.

I think pie is best served slightly chilled — so I like to cool it on the cooling rack for a few hours after the oven, and then refrigerate it for a few more before serving. This allows the filling to set and hold its shape, giving you a perfect slice of heaven that feels both comforting and refreshing. Slightly chilled + a generous dollop of very cold whipped cream is how I like my pie. Save the ice cream for the piping hot crisps and crumbles!

Recipe below.

INGREDIENTS

PASTRY

Waffle Egg & Cheese

Cal — Wed, 08 Jul 2026 14:44:51 GMT

This one is inspired by the breakfast I have every time I’m in New York.

It’s an overnight yeasted buttermilk waffle batter, and the result is buttery, chewy, and golden-crispy with lots of vanilla and salt. Topped with a sunny-side egg and layered with softened butter, maple syrup and melty gruyère. It’s really the best way to have a waffle in my opinion — a gentle balance between sweet and savory.

I take really early morning flights when I travel east, so that I can utilize as much of the day as possible — my trips are always quick ones. Before my flight, I never have an appetite and I rarely can stomach snacking on the plane. So by the time I land, the hunger hits (hard) and as soon as I get on the ground, I book it straight to one of my favorite little spots in the West Village.

Miso Lemon Poppyseed Dressing

Cal — Wed, 01 Jul 2026 05:54:15 GMT

This is one of my most loved salad dressings and the one I will most likely reach for when it comes to making big salads for parties or events.

It’s delicate, silky and citrusy, with little hints of nutty-salty miso throughout.

Think crunchy greens, grapefruit segments, petals of avocado, pistachio, pickled shallot, watermelon radish.. these are the flavors that love to pair with this dressing.

And so many more… snap pea, nectarine, pumpkin seeds, cucumber ribbons, cilantro, mint.

Summer salads forever!

Full recipe below —

INGREDIENTS

Chickpea Fritters

Cal — Wed, 01 Jul 2026 05:19:22 GMT

This is the base recipe for my chickpea fritters. But I often switch them up with different spices, different herbs, or add in things like some cooked quinoa, zucchini, sweet corn or other veggies. It’s a very forgiving and flexible batter, so you can get creative and add any other spices or veggies that your heart desires!

The dipping sauce can also be adjusted, using different spices or herbs that you have on hand.

Chickpea Fritters + Herby Yogurt Sauce

I recently made these for an event, with sweet corn, tons of garden herbs, heavy on the garlic, and a zingy-neon green garlic scape aioli to dip. A few gallons of frying oil and two hundred and fifty fritters later… and *poof* they were gone in minutes. You can’t go wrong with hot, crispy-salty finger foods + some kind of condiment to accompany. Always a crowd pleaser.

I developed this recipe 10 years ago, as they were a weekly favorite of one my vegetarian client’s at the time. I used to make a black bean version of them, swapping the chickpeas for black beans, mixing in some roasted bell peppers and lots of cilantro, and serving them with a spicy avocado lime aioli. So good.

I also like to prep these and store them in the fridge for the week — a couple of these for breakfast with a gooey fried egg, or in a lettuce wrap with herby yogurt and thin sliced cucumbers… Endless options!

INGREDIENTS

29 oz canned, drained chickpeas

Green Juice

Cal — Thu, 25 Jun 2026 23:45:35 GMT

Summertime is here!

In these early summer months I like to show my liver and lymph a little extra love. A few things I’m loving right now are red clover tea, cleavers tincture, longer runs followed by an icy cold green juice,

One-layer Chocolate Peanut Butter Cake

Cal — Thu, 25 Jun 2026 06:26:42 GMT

All the things I want in a chocolate cake are right here. Complete, with the easiest, fluffiest peanut butter frosting.

I reach for this one a lot — it takes little to no time to make, and I always have all the ingredients on hand.

*You can also easily double the recipe for a two-layer cake, or even triple for three.

INGREDIENTS

CAKE

74 grams flour (about 1/2 cup)

Buttery Bison Meatballs

Cal — Tue, 02 Jun 2026 02:54:48 GMT

I made about 300 of these for a party a couple months ago and they were devoured. I served them in my Ten Minute Tomato Sauce with tons of fresh torn basil and thick slices of bread for that scarpetta action.

Lots of fresh herbs, garlic, cream and breadcrumbs give these meatballs all the flavor. But the texture is what really sets them apart. They are melt-in-your-mouth, buttery-tender, and there is no butter! Just one secret ingredient that makes them oh-so melty and velvety.

The secret?

…

Ten Minute Tomato Sauce

Cal — Thu, 28 May 2026 14:50:33 GMT

Ten minutes, eight ingredients, and the perfect red sauce is born. This is the sauce I make for all of my red sauce needs — meatballs, lasagna, spaghetti, chicken parm, eggplant parm, and pizza… the list goes on. I make this one several times per week; between all of my clients, there is always a weekly pasta happening.

The canned Bianco Dinapoli Crushed Tomatoes are my favorite for this. I think the Bianco are superior to the other canned crushed tomatoes on the shelves, but of course, use what you can find.

The other canned tomato product that makes this sauce extra special is the Mutti Ciliegini Cherry Tomatoes. I love the juicy little bites of whole cherry tomatoes scattered throughout. You can find these at most Whole Foods or King Soopers.

These two, along with fresh herbs (always fresh), garlic coins sizzled in olive oil, a little salt and the littlest amount of sugar. It’s that simple.

Full recipe below.

INGREDIENTS

3 tbsp olive oil

4 cloves of garlic

14 oz canned Mutti Ciliegini Cherry Tomatoes

28 oz canned Bianco Dinapoli Crushed Tomatoes

1 tsp sea salt

3/4 tsp sugar

Fresh basil (I use about 12 large leaves)

Fresh oregano (about 1 tbsp of fresh leaves)

DIRECTIONS

In a small pot or deep skillet, heat the olive oil over medium heat.

Slice the garlic cloves into thin little coins on a diagonal and throw them into the olive oil to sizzle just for a minute (or even less). You want the garlic fragrance to release, but you don’t want too much color — it can burn quickly, and once it browns, the flavor turns bitter. So you want the slightest golden color.

Lower the heat and add in the canned tomatoes. Give it a stir.

Season with the salt and sugar. Tear the basil leaves and add them in along with the oregano.

Stir and simmer for 7-8 minutes.

Yield: about 4 cups of sauce

Crispy Chicken Avocado Caesar Wraps

Cal — Sat, 23 May 2026 14:58:50 GMT

A client favorite! Crispy, lemon-y chicken cutlets with an easy avocado caesar dressing (shortcut using mayo). You can serve this in wraps, as a sandwich between bread, or simply by itself.

INGREDIENTS

Chicken:

2 cups panko

Tiramisu

Cal — Thu, 21 May 2026 21:48:36 GMT

The classic Italian dessert we all know and love. This is my favorite way to make it — extra chocolate-y, with strong coffee (brewed with Canyon), lots of vanilla and salt. I swap the ladyfingers for a super spongey cake that I cut into cubes and layer in like a trifle. So simple, so classic, so good.

INGREDIENTS

Sponge:

3 eggs

Coffee Date Muffins with Chocolate + Walnuts

Cal — Wed, 06 May 2026 04:59:29 GMT

The base of this recipe comes from my great-great-grandmothers walnut date loaf recipe. Growing up, we made this bread all the time, it was kind of like our banana bread. Every Christmas, my grandmother would make several loaves of it, along with peanut butter cookies and white chocolate macadamia nut cookies. I can smell these three things in her metal Christmas cookie tins as I write this. :)

The date bread was always my favorite. It would stick to my fingers, ultra-moist with a gooey, jammy softness from the dates.

The recipe is good and simple as is, but lately, I’ve been enjoying building upon old family recipes, and turning them into something new.

With a few adjustments, the addition of some cocoa powder and coffee, and transforming it from loaf to muffin — my new favorite chocolate treat was born. I’ve been making these a lot lately, and it’s the perfect post-breakfast sweet. (I always need a little chocolate after breakfast.)

The texture is dense and fudgey, yet super tender. Almost like a canelé-brownie-muffin. I’m in love.

INGREDIENTS

Lamb Chops with Polenta & a Roasted Apple Fennel Salad

Cal — Wed, 22 Apr 2026 05:57:10 GMT

I love a dinner that feels elevated and refined, but doesn’t take too much of your time. Lamb chops are the best meat option for this in my opinion - quick to cook through, but so rich, buttery and visually elegant. I like to keep them simple with just salt and pepper, and serve them over a more decadent, comforting starch (like this easy, cheesy polenta). Complete with a little salad - arugula for that peppery bite, some bitter radicchio to cut through all the richness, tying in some sheep cheese (the same that was used in the polenta), and balanced with the sweet roasted apple and fennel to smooth out those edges.

Easy and elevated!

Ingredients:

LAMB CHOPS

6-8 double-cut lamb chops (Frenched rib chops, two bones per person)

My Big Favorite Greek Salad

Cal — Thu, 16 Apr 2026 06:04:47 GMT

Big salads are my love language. One of many love languages actually, because isn’t true love a mixture and a balance of everything that has to do with loving? Yes - acts of service, thoughtful gifts, quality time, physical touch, verbal love (the basics)… but also big crunchy salads… and pastries! And good wine. Good lovers know this secret.

If I’m hosting or bringing a dish to a dinner party, a big salad is my go-to. So many ways to get creative with a salad and I find that most everybody enjoys the fresh, bright bites of green among the meats and sweets on the table.

This salad has lots of zing, crunch, and just the right amount of acidity. I use bone-in, skin-on chicken thighs since they are juicy, tender and I like the added texture of the crispy skin. I let them marinade in Greek yogurt, and then char them in a piping hot cast iron which lends all the flavors of a grilled chicken, without the hassle of firing up the grill.

The pepperoncini gives it some kick, and the bits of fresh oregano and lemon lift it all up.

I enjoy salads as entrees, so this recipe yields 4 entree-sized servings (or 8-10 small side servings). But it can be easily halved to serve fewer portions.

Ingredients:

Ginger Honey Miso Chicken with Brown Butter Rice

Cal — Tue, 14 Apr 2026 17:51:49 GMT

I make this one for dinner often. When I’m in a pinch, I default to chicken thighs because they cook quickly and are easy to spice up with whatever you have on hand. The miso and brown butter add a warmth and nuttiness that makes something so simple feel so comforting. You could serve it with a crunchy little cucumber salad or some pan-seared bok choy.

I like to have the leftover rice for breakfast with an egg.

Recipe below!

Ingredients:

8 boneless, skinless chicken thighs

Cardamom + Concorde Pear Crumb Cake

Cal — Wed, 01 Apr 2026 16:00:30 GMT

I’ve been loving these Concorde pears. Buttery-sweet, crisp and floral. They’re the perfect match for this crumb cake paired with lots of vanilla bean and cardamom (the only baking spices I need!).

Ingredients:

Crumb Mixture

157 grams flour (1 and 1/4 cups)

Lunch Salad with Courgette Cucumber Chickpea & Creamy Sumac Dressing

Cal — Wed, 01 Apr 2026 04:01:29 GMT

Ingredients: