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coffeefoodwritergirlTarragon Seared Duck Breast; Potatoes Sauteed in Duck Fat; Roasted Asparagus w/ Shaved Pecorino & Baby Chocolate Souffle

Los Angeles-based writer coffeefoodwritergirl's recipes reveal her many dimensions as a cook. She embraces everything from the raw and vegan (like her Organic Raw Cranberry Sauce and Vegetarian Spring Rolls) to her unabashedly decadent home alone dinner (Tarragon Seared Duck Breast; Potatoes Sauteed in Duck Fat; Roasted Asparagus with Shaved Pecorino & Baby Chocolate Souffle). Perhaps most impressive is how comfortable she is working with less traditional parts of all kinds of different animals –- from veal tongue to duck gizzards to lamb sweetbreads to tripe. Check out coffeefoodwritergirl's page and fan her here.

Read her profile Q&A below:

  • What is the strangest food you have ever eaten?
    calves brains
  • What do you cook when home alone?
  • Your most treasured kitchen possession:
    my favorite chopping knife
  • Your ideal meal:
    Duck Confit, Potatoes sauteed in duck fat, chocolate souffle, red wine
  • Something you'd like a chance to eat or cook:
    Duck confit -- I would like to perfect the process of making it and eat it as often as possible
  • The number of bottles of wine you own:
  • The ideal number of guests for a dinner party is:
  • Kitchen pet peeve:
    dull knives
  • Your favorite cookbook:
    Where do I start? there are so many greats: "Ma Gastronomie/Fernand Point (w/ introduction by Thomas Keller; "The Cooking of Southwest France" by Paula Wolfert


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Comments (11)


over 5 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Melissa Clark recently published a duck confit recipe that was streamlined for the home cook in the New York Times (Really Easy Duck Confit). I haven't tried it yet, but that's my plan for the next time some duck legs wander through my kitchen:


over 5 years ago coffeefoodwritergirl

Always up for a good duck confit recipe...thanks for the tip, kristen m


over 5 years ago Demian Repucci

I just did duck confit using Thomas Keller's recipe in his Bouchon cookbook. Simple and amazingly delicious. I wrote a post about the process at:


over 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I love that recipe with its green herb salt -- so smart.


over 5 years ago coffeefoodwritergirl

Can't wait to read your post - and to try the recipe. thanks for suggesting!


over 5 years ago Abra Bennett

Make the duck confit recipe in Cooking of Southwest France, since you have it. I've made it several times and it's always delicious!


over 5 years ago coffeefoodwritergirl

I can't wait to try this recipe -- I like the way she goes into detail about the different kinds of duck and how they taste and cook differently. She has a great recipe for rendering duck fat that is fairly painless -- and the little cracklings fried afterward are really good as well. Thanks for reminding me about this --so much little time =)


over 5 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

One of the things I hate is when I read a recipe for say, duck breasts, that instructs you to "remove skin and discard"---just wait a minute, that's half the weight of a duck breast. Are you kidding.
Any hey I'm multidimensional too. But only in the Buckaroo Banzai sense.


over 5 years ago coffeefoodwritergirl

Remove skin and discard???? Are you kidding???????ha! The skin is the best part....


over 5 years ago WinnieAb

I like your style CFWG!


over 5 years ago coffeefoodwritergirl

Thanks WinnieAb!