Ingredients

For the Filling

• 4 cups fresh raspberries

• 1/2 lemon, juiced

• 1 cup granulated sugar

• 2 tbsp cornstarch

• 2-3 tbsp sumac

For the Crumble

• 1/2 cup flour (can sub for GF)

• 1/2 cup granulated sugar

• 1/2 cup old fashioned (or rolled) oats

• 1/4 cup light brown sugar

• 85g unsalted butter

• 1 tsp Kosher salt

To Serve

• heavy cream (can be whipped or poured over top as is)

Directions:

• preheat your oven to 400 degrees Fahrenheit and place your rack in the center.

• lightly grease an 8x8 baking dish or 9x7 baking dish (both work) with butter

For the Filling

• Step 1

  In a large bowl, add raspberries, sugar, sumac, lemon & cornstarch. mix gently with a wooden spoon or spatula until combined & let sit for 5 minutes.

• Step 2

  Add the mixture to your greased dish & set aside.

For the Crumble

• Step 1

  In a separate bowl, combine flour, oats, sugar, and salt & mix until combined.

• Step 2

  Add in your cold, cubed butter to the same bowl & mix by hand, squeezing the butter pads into the mixture until the consistency is like a crumbly dough.

• Step 3

  Spread the crumble evenly over the raspberry filling and bake in the oven until bubbling & golden brown (about 40-45 minutes)

Assembly

• Step 1

  Let your crumble cool for about 5-7 minutes & serve with a drizzle of heavy cream, ice cream, yogurt, or fresh whipped cream over top.

Enjoy! :)

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Ingredients

For the Dressing

• 1/4 cup olive oil

• 2 tbsp dijon mustard

• 2 tbsp parmesan cheese

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Here are all the recipes, in detail of everything I made for ’s iconic NYC supper club! This menu was developed by both myself & my most genius talented friend , & we are so proud to share this with all of you!! Happy Cooking :)

Mini Lobster Rolls

Ingredients

For the Lobster Mix

• 4 lobster tails (can buy whole or just the lobster meat)

• 3 tbsp butter

• 1 large shallot, diced small

• 2 tbsp old bay

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Another dinner party in the books! I am so grateful to cook for the second time now, for the hottest supper club in NYC, Club Crumbs hosted by ! Here’s everything I made for 25 people! Recipes coming soon!

Starters:

1. mini lobster rolls

2. beet hummus & crudité

3. hamachi crudo

4. charcuterie nachos

5. blistered shishito peppers

Mains:

1. tomato-baked cod

2. steak au poivre

5. crispy potato salad

*little gem salad & roasted corn salad not pictured

HUGE THANK YOU TO THE BEST SOUS

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Ingredients

• 1–2 Pillsbury Pie Crust

• 6 large eggs

• 1 onion (diced)

• 1 pack thick-cut bacon (chopped)

• 1 tsp sugar

• 3 cups cheese (2 Gruyère + 1 sharp cheddar)

• ½ tsp salt

• 1 tsp black pepper

• 1 cup milk

• 2 cups heavy cream

• 1 bag frozen spinach (thawed & fully squeezed dry)

• 1 tbsp butter

Instructions

1. Prep crust

• Line a 9-inch springform pan with pie dough

• using a fork, poke the bottom of the quiche all over to ensure event cooking (this helps prevent the bottom from getting soggy)

• Patch any holes along the sides of the quiche carefully.

2. Cook filling

• Cook bacon until crisp → remove.

• In same pan:

  • Add butter + onion

  • Cook until soft

  • Add sugar, cook 2–3 more minutes

3. Prep spinach

• Thaw and squeeze extremely dry

• Chop for even distribution

• add spinach to the onion & bacon mixture & cook for 5 more minutes

• remove from heat & set aside to cool

4. Make custard

• Whisk together:

  • Eggs

  • Milk

  • Heavy cream

  • Salt

  • Pepper

5. Assemble

Layer into crust:

• first layer in about half of the bacon, onion & spinach mixture

• Slowly pour half of the custard over top.

• lightly stir everything to combine with a fork

• add about half of cheese to the mixture & mix again

• repeat the whole process until all ingredients are used

• Place pan on a baking sheet.

Baking (Your Method)

• Preheat oven to 350°F (175°C)

• Bake for 40 minutes (on middle rack)

• Reduce heat to 325°F (165°C)

• Bake an additional 30 minutes

👀 Watch for:

• Cheese turning golden (not too dark)

• Center slightly jiggly but not liquid

👉 If browning too fast, loosely tent with foil.

6. Cool

• Let cool at room temp for at least 1 hour

• Then release from springform

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Servings

4–6 servings

Ingredients

• 4 bone-in chicken thighs

• 6–10 green onions, cut into thirds (roots removed)

1 large ginger root, sliced (about 2–3 inches)

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For the Salad:

• 1 head pink radicchio

• 1 head white radicchio (or Castelfranco)

• 1 Granny Smith apple, thinly sliced

• 1 watermelon radish, thinly sliced (mandoline recommended)

• 2–3 tbsp fresh chives, finely diced

• ½ cup panko breadcrumbs

• ¾–1 cup Manchego cheese, freshly shaved or grated

For the Dressing:

• ¼ cup extra virgin olive oil

• 1 small garlic clove, finely grated

• 1 tbsp whole grain mustard

• 1 tsp Dijon mustard

• 2 tbsp fresh lemon juice

• ½ tsp kosher salt (adjust to taste)

🌸 Instructions

1. Toast the Panko

Heat a small dry skillet over medium heat.
Add panko and toast, stirring frequently, until golden brown and crisp (about 3–4 minutes).

Remove from heat immediately and set aside to cool.

2. Make the Dressing

In a small bowl, whisk together:

• 1/2 lemon, juiced

• 1 clove garlic, minced or grated

• 1 tbsp whole grain mustard

• 2 tbsp Dijon mustard

• 1/2 tsp salt

Slowly stream in olive oil while whisking until emulsified.
Taste and adjust salt or lemon as needed.

3. Prep the Salad

• Tear radicchio into bite-sized pieces.

• Thinly slice the Granny Smith apple (leave skin on for color).

• Thinly slice the watermelon radish for those gorgeous pink centers.

If prepping ahead, toss apple slices in a tiny squeeze of lemon to prevent browning.

4. Assemble

In a large bowl, gently toss:

• Radicchio

• Apple

• Watermelon radish

Drizzle with dressing and toss lightly to coat.

Transfer to a serving platter and finish with:

• Shaved or grated Manchego cheese (be generous)

• Toasted panko (toast in a skillet over medium heat with a little oil until golden)

• Fresh chives

💗 Serving Tips

• For extra love: arrange radicchio leaves in layers and fan the watermelon radish on top for a floral look.

• Add a drizzle of hot honey if you want a sweet-spicy contrast.

• Serve alongside rosé or sparkling wine for peak Galentine’s vibes!

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Ingredients

For the Pork:

• 1–2 bone-in pork loin chops (1–1½ inches thick)

• 1–1½ tsp kosher salt

• 1 tsp freshly cracked black pepper

• 1 tbsp brown sugar

• 1 tsp paprika

• 1–2 tbsp neutral oil or butter (for searing)

• 3 tbsp butter

• Small bundle fresh thyme

• Small bundle fresh oregano

• 3 cloves garlic, smashed

For the Pan Sauce:

• 1 tsp fresh grated ginger

• 2 cloves garlic, minced

• 1 jalapeño, finely diced (remove seeds for less heat)

• 2 tbsp hot honey (or regular honey)

• 2 tbsp soy sauce

• 3–4 fresh figs, sliced

• ½ cup chicken broth

For Serving:

• Crispy fries (homemade or store-bought)

• Fresh chives, finely chopped

Instructions

1. Dry Marinate the Pork

Pat the pork chops dry. Mix salt, pepper, brown sugar, and paprika. Rub generously over all sides of the pork.

Let sit uncovered at room temperature for 30–45 minutes (or refrigerate up to 4 hours uncovered for deeper flavor).

2. Sear the Pork

Heat a skillet over medium heat. Add oil or butter.

Place pork chop in the skillet and sear for about 3 minutes per side, or longer depending on thickness.
Each side should develop a deep golden-brown crust.

3. Butter Baste

Lower heat to medium-low. Add:

• 3 tbsp butter

• Thyme & Oregano (tie together with twine)

• 3 whole garlic cloves

Tilt the pan slightly and continuously spoon the melted butter over the pork.

Cook until the internal temperature reaches 130–135°F, checking in the center (avoid touching the bone).

Remove pork from skillet and rest for 10 minutes. It will rise to about 140–145°F while resting.

4. Make the Fig–Hot Honey Pan Sauce

Remove thyme, oregano, and smashed garlic from the pan (leave the drippings).

Over medium heat, add:

• Ginger

• Minced garlic

• Jalapeño

Sauté for about 30 seconds until fragrant.

Stir in:

• Hot honey

• Soy sauce

• Sliced figs

• Chicken broth

Let simmer and reduce until slightly bubbling and thickened, about 4–6 minutes. Taste and adjust sweetness or salt if needed.

5. Assemble

Slice pork chops against the grain.

Plate over a bed of crispy fries.
Spoon the warm fig pan sauce generously over the pork and fries.

Finish with freshly chopped chives & enjoy!! :)

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Ingredients

Salad

• 2–3 oranges, peeled and sliced into rounds or segments

• 1 grapefruit, peeled and sliced into rounds

• 1–2 blood oranges (if available), peeled and sliced into rounds

• 2 medium golden beets, boiled until fork-tender, cooled, peeled, and sliced

• 1–2 balls burrata, torn into large pieces

• 2–3 tbsp crushed pistachios

• Microgreens, for garnish
  

Dressing

• 3 tbsp fresh orange juice (about 1-2 small oranges)

• 1 tbsp whole grain mustard

• ½ tbsp Dijon mustard

• 1–2 tsp salt, to taste

• 1 tbsp olive oil

• 1 tsp cracked black pepper

• 1 tsp fish sauce

• 1 small shallot, finely diced

• 1–2 tbsp fresh chives, finely chopped
  

Instructions

• Prepare the beets
  Boil golden beets in salted water until fork-tender (about 30–40 minutes). Drain, cool slightly, peel, and slice into thin rounds or wedges.
  
  

• Make the dressing
  In a bowl, whisk together orange juice, whole grain mustard, Dijon mustard, salt, black pepper, and fish sauce.
  Add the diced shallot and chives, then whisk in the olive oil until emulsified. Taste and adjust salt as needed.
  
  

• Prepare the citrus
  Peel oranges, grapefruit, and blood oranges, removing all pith. Slice into rounds or clean segments, catching any juice to add to the dressing if desired.
  

• Assemble the salad
  Arrange citrus slices and golden beets on a large platter, slightly overlapping.
  Spoon the dressing evenly over the fruit and beets, letting it pool slightly on the plate.
  
  

• Finish
  Tear burrata over the salad. Sprinkle with crushed pistachios and garnish with microgreens.
  Finish with a final crack of black pepper if desired.

• Enjoy!!

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Makes

About 8–10 cocktails (depending on pour size)

Homemade Hibiscus Honey Syrup

(Yields ~64 oz total; you’ll use a portion for this recipe)

Ingredients

• 2 boxes hibiscus tea

• Hot water (per package instructions)

• 2 cups honey

Instructions

1. Steep both boxes of hibiscus tea in hot water according to the package directions, using enough water to yield about 64 oz total.

2. Let steep fully, then remove tea bags and allow to cool.

3. Whisk in 2 cups honey until fully dissolved.

4. Chill and store in airtight containers in the fridge for up to 2 weeks.

Batched Cocktail

Ingredients

• 2 cups (16 oz) Tanqueray gin

• 1 cup (8 oz) hibiscus honey syrup

• 4 cups (32 oz) Fever-Tree ginger beer (add just before serving)

• Ice, for serving

Optional additions

• Fresh citrus juice (½ cup orange or grapefruit juice works beautifully)

• Fresh lime wheels or juice to taste

• Orange peel or fresh mint for garnish

Instructions

1. In a large pitcher or drink dispenser, combine the gin and hibiscus honey syrup. Stir well.

2. Chill the mixture for at least 1 hour (this helps the flavors meld).

3. Just before serving, gently stir in the ginger beer to keep it bubbly.

4. Serve over ice and garnish as desired!

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If you know me, you know that working in a test kitchen was a dream I chased for years. And if you’re new here, the story I’m about to share is why that dream recently came to an unexpected pause. Long story short, I was laid off from my dream job.

I’m writing this as a form of reflection—maybe even gratitude. I know the buzz around layoffs fades quickly, and eventually this will be just another corporate headline, but this wasn’t just a job to me; It was a dream I got to live, if only briefly. Writing it down is my way of honoring that chapter before moving forward.

When things are going well I notice how much I care—about the work, the people, the life I’m building, etc. However, a full cup can feel delicate because it’s much easier to spill & lose everything.

Everything about getting this job happened fast. I applied for the role of Resident Test Kitchen Chef/Content Creator at Food52, where I would be testing & recording multiple recipes a week & publishing them on their website & social pages - in other words, a dream come true.

I heard back a couple of weeks later, spoke with the CEO and social team, and had an offer a week after that. Suddenly, I was signing an offer letter for my dream job—something I never imagined would happen at all, let alone so quickly.

My first day was a whirlwind. I was so excited I went to the wrong building before finding the right office. I toured the space—the beautiful test kitchen, the prop closet, and the breathtaking view of Manhattan from the 13th-floor terrace. Despite the nerves, I felt an immediate sense that I was exactly where I belonged.

A week later, I received my official key card—my face above the words “Food52, Dock72.” And just like that, my journey began.

Everything about this job felt almost too good to be true: a hybrid schedule, benefits, a salary, three days in the office cooking and testing new recipes, tasting food from incredible chefs and creators, and sitting in meetings about media plans and shows built around me. It was surreal. For the first time I was beginning to feel like a real adult.

I had never been in rooms like that before. I had never had a team, let alone a producer or an editor. Never in my life. I was genuinely excited to go to work every day—excited to see the people I worked with, to pitch new ideas, recipes, and tests. I’m not sure I’ll ever experience that feeling again in quite the same way…

To my knowledge, the company had already forgone multiple layoffs in the past but it was honestly a red flag I was willing to ignore. I was going to take any chance I could get.

So here’s what happened…

A company-wide meeting appeared on everyone’s calendars for 6 p.m. on a Wednesday—late enough that most people were already home. Many missed it entirely. I noticed the notification five minutes before it started.

It was a Google Meet. Cameras on. Everyone logged in.

Our CEO joined the call looking like she was about to deliver bad news. She said, in so many words, that the company’s financial position would result in a significant reduction in staff. We would know our status within the next fifteen minutes. That was it. The call ended.

Then—nothing.

Thirty-five, maybe forty minutes of silence.

The content team regrouped on another call, some of us still in the office, most already home, all waiting for the emails that would decide everything. Some people were locked out of Slack and email before they received official notice. Others missed the meeting entirely and found out they no longer had a job when access disappeared.

Then suddenly, the dreaded email popped into my inbox:

'“The company has made the difficult decision to implement a reduction in force due to significant financial challenges. As a result of this Company-wide reduction, your position is being eliminated effective the close of business today, December 17, 2025. You will receive your salary through the Termination Date in accordance with the Company’s regular payroll practices.”

My heart sank. I closed my computer immediately and proceeded to cry as if I was going through a break up. Just like that, my dream ripped away and, if you didn’t quite catch that last part, no severance.

Some people were spared and were asked to stay on to finish branded campaigns— likely to be laid off once their final projects were complete.

I went from a humble, scrappy freelancer to what felt like the top of the top—riding that high—only to be cut off at the knees in under an hour. Email gone. Slack gone. Access revoked in seconds.

This layoff felt like I hit rock bottom from a 10 story building. My cup that was once full was now completely spilled on the ground & I felt like everything I was working on came to a screeching stop.

This job became part of my identity. Maybe that was my mistake. Did I let my sense of worth get tangled up in a 9–5? Maybe. But a job like this felt like the ultimate dream—too good to be true.

My ego hasn’t been quiet. It keeps reminding me of the title: test kitchen chef. It tells me I mattered more because of it. That brands wanted me because of it. That I was “on the map.” That having this job meant I was finally legitimate, finally capable.

And yet, the lesson here isn’t in what I’ve lost—it’s in what I’ve gained. I’ve learned that my worth isn’t defined by an email address, a Slack account, or a title. The best part of this job wasn’t the title or the emails—it was the people. Being in a space with so many talented, passionate creatives was electrifying. Collaboration was constant: brainstorming sessions that sparked new ideas, learning from those around me, leading when it was needed, following when it wasn’t. Every day offered the chance to experiment, to grow, to push the boundaries of what we could create together. It’ll be hard to really let that go, & come to the reality that we’ll probably never be in that space together again. That short-lived time was the time of my life, & if I’m being honest, I’d do it all over again if it meant the chance to be with all of those people again.

None of this can erase what was once there, if anything it simply makes room to begin again, with experience instead of fear.

So What Now?

Now I’m back where it all started—behind a small wooden table pushed up against my living room window, far from my actual kitchen but close enough to catch the light. It’s bittersweet. It’s humbling. And in some strange way, it feels poetic.

It doesn’t feel like an ending, just a reset. I don’t know exactly what comes next. But I do know I’ll keep developing recipes at home, keep sharing my life as honestly as I can, and keep building community—especially with my Cookbook Club.

Thanks for being here — it really means more than you know!

If you made it this far…

If anyone has any questions at all, I’m more than happy to answer what I can! Please don’t be shy! :)

If anyone’s wants a more in depth description of why the layoff occurred, read HERE

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• 4 1/2 cups (540g) All-Purpose Four (can sub for bread flour)

• 2 tsp kosher salt

• 1 1/2 tsp sugar (can sub for honey)

• 2 cups (473mL) warm water (100-110 degrees if you want to be specific)

• 2 tbsp extra-virgin olive oil

For the Sweet

• 2-3 tbsp softened unsalted butter

• 1 tbsp ground cinnamon

• 2 tbsp brown sugar

For the Icing

• 1 cup powdered sugar

• 1 tbsp milk (can be subbed with any milk)

• pinch of salt

• 1 tbsp vanilla bean paste

For the Savory

• flakey salt

• olive oil

• pickled red onion

• 2 bulbs of garlic, peeled, whole clove

For the Garlic Confit

• add peeled whole clove garlic to a pot & cover completely in olive oil

• let this simmer for 45 minutes to an hour or until the cloves become spreadable

Instructions (for the dough)

• in a large mixing bowl, add water, olive oil, sugar & yeast & whisk together

• add flour & salt to the same bowl & combine with a wooden spoon or your hands

• mix until fully combined or until you have a wet shaggy dough (add more water by the tbsp if dough is too dry)

• cover & let this sit for 15 minutes

• after the first 15 minutes, wet or oil your hands & perform your first stretch & fold (grab one side of the dough at a time & stretch it over to it’s opposite side - repeat 4 times)

• cover & let sit for another 15 minutes (repeat this whole process 4x)

• after your last fold, transfer your dough to an oiled baking pan & cover & let sit at room temp for 45 minutes

• preheat your oven to 475 degreed F

• add focaccia to the bottom rack in your oven & let bake for 15-25 minutes or until the top is golden brown

• let cool for 10 minutes & enjoy!

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Ingredients

• 1 medium or large styrofoam cone

• Small toothpicks

• mozzarella pearls

• Cherry tomatoes

• Fresh rosemary

• Olives, pitted

• Cured meats (I used a combination of prosciutto, salami & ham)

• Cheddar cheese (for the star)

• Star cookie cutter if you have one!

Instructions

**TIP - prep all tree garnishes ahead of time so all you have to do is assemble them on the cone!

• Wrap the cone with plastic wrap - this helps avoid any styrofoam getting in your food!

• Stick your toothpicks in a staircase spiral around the cone one ingredient at a time (I started with tomatoes, then olives, then cheese)

• Keep the ingredients fairly close together so that you can easily stuff the remaining gaps with meat & rosemary

• Add your cheese star to the very top of the cone with another toothpick

• enjoy!!

Ingredients

• Leftover turkey carcass

• Leftover turkey (can also include whatever meat falls off the bone)

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Ingredients

• 1 pack, square wonton papers

• Leftover turkey meat (about 2 cups)

• 16 oz cream cheese, softened

• Leftover cranberry sauce (some for filling some for dipping sauce)

• 2 tbsp sage, finely chopped

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Ingredients

• 2 tsp active dry yeast

• 1 cup warm whole milk (about 110°F)

• ½ cup melted butter, divided

• 2 tsp granulated sugar

• 1 tsp salt

• 3 cups all-purpose flour (or gluten-free AP blend)

• 2–3 scallions, finely sliced

• 1–2 tbp chili oil (adjust to taste)

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For Au Poivre:

• Gourmet mushroom mixtures, 2 cups (shiitake, miitake, oyster, etc.)

• 2 tbsp ground peppercorns

• 3 tbsp heavy cream

• 1 shallot, finely diced

• 2 cloves garlic, minced

• 1 leek, halved & thinly sliced

• 6 tbsp butter

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Ingredients

Lemon Drop:

• 3 lemons, halved & juiced, save the rind by spooning out the inside after juicing

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