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Kitchen Essentials Every Home Cook Needs

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How to Make Perfect French Toast

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How To Make Almond Butter

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Honey-Brown Butter Mashed Sweet Potatoes

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Braised Turkey Wings with Pan Gravy

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The Best Cranberry Sauce Recipe

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How to Make Chicken Stock

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The 3 Best Salts Every Home Cook Needs In Their Kitchen

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Culinary School: My New Journey!

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The Best Guacamole

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Air Fryer Fried Chicken

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Bacon Egg & Cheese Croissant Sandwich

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Roasted Cherry Tomatoes. Burrata. Balsamic Glaze.

Roasted Cherry Tomatoes. Burrata. Balsamic Glaze. Crusty Bread. This is what dreams are made of!!

I had some tomatoes & some Italian bread that I wanted to get rid of. I also had a balsamic glaze from Trader Joe’s that I’ve been dying to open & taste. So these roasted tomatoes were born! I used about a pint & a half of cherry tomatoes, one gigantic clove of garlic, salt, freshly cracked black pepper, some olive oil & a few sprigs of thyme. Mixed it all together in a small baking dish & roasted it uncovered on 350°F for about 45 mins. Then I let the tomatoes cool down, added a piece of @belgioiosocheese burrata to the middle of the dish & drizzled the whole thing with @traderjoes balsamic glaze 😋

Last night, I had a bachelorette season finale wat

Last night, I had a bachelorette season finale watch party with my girls, so a cheese board was in order! Swipe to see a list of everything on the board 🤗

I love building these little boards & the more I do it, the easier it gets for me. Would would guys like to see a tutorial of how I build them? Let me know in the comments!

Hey, friends! Yesterday my sister and I took a tri

Hey, friends! Yesterday my sister and I took a trip down to Smorgasburg in Williamsburg, because I had a crazy craving for a Connecticut Style Lobster Roll I had there two years ago. Well it’s just my luck that the vendor I wanted it from (red hook lobster pound) wasn’t there 😭 I settled for some tacos and this pineapple drink.

Anyway, where’s your favorite place to get lobster rolls? Do you prefer them to be classic (served cold with Mayo) or Connecticut Style (served hot & poached in butter)? I’m going to fulfill this craving one way or another!

Yesterday night wrapped up a week of final exams &

Yesterday night wrapped up a week of final exams & 10 months of classes at ICE Culinary. I cannot even put into words the amount of fulfillment and joy culinary school has brought into my life. It’s honestly a bittersweet moment for me because I’m so proud of everything I’ve learned and put into practice, but I’m also so sad that classes are over. I wish it could’ve lasted forever.

Everyone that knows me knows that my love for food & learning has run deep since I was a child. I took a leap of faith, quit a job that I hated without hesitation (last October), and put my all into this. Why? Because, I wanted to be happy and pursue something made me feel alive. We all only have one life to live, and I was sick of spending my time doing things that didn’t serve me. I decided that I am worthy of living my dream life, & neither fear nor a stable/comfortable job would stop me from doing so.

Now that classes are done, we’re all moving on to complete 210 hours of externship in restaurant kitchens (once complete, we’ll graduate). I got a jump on it and actually started in a restaurant last week, but that’s a story for another day.

I just want to say, from the bottom of my heart, thank you to every single one of you who rocked with me and encouraged me throughout this whole process. Thank you for supporting my journey & for sharing/consuming/liking my content. Although classes are over, there will be so many new things coming from me, so stay tuned! The learning never stops 💪🏽

Arctic Char with Curried Mussels. This is a @marc

Arctic Char with Curried Mussels.

This is a @marcuscooks recipe & is was sooooo good! The Arctic Char reminded me of Salmon, but I liked it even more. And that curry sauce the mussels were in was so bomb! 🤤

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