What's your least favorite food?
Salmon. Triggers my gag reflex every time.
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What's one recipe that's been on your bucket list for a while? Why?
Tarte tropézienne! It instantly appealed to me when Dorie Greenspan's posted this recipe.
Describe your most spectacular kitchen disaster.
Most recently I knocked 2 bottles of wine (one red, one white) off my wine rack and onto the tile floor. Pretty sure the clean-up took 2 hours. I don't recommend it.
What is your idea of comfort food?
One of the things I find most comforting is pastitsio: It hits all the right notes for me—pasta, creamy, flavorful. I describe it as the most delicious homemade Hamburger Helper you've ever tasted.
Apron or no apron?
I've still not trained myself to reliably grab an apron.
What ingredient (or cooking tip/trick/recipe) have you been excited about lately?
Despite my hatred for salmon, I really like what colatura (Italian fish sauce) does to add umami to vegetable dishes. It's spendy, but a little goes a long way!
What do you make when you're only cooking for yourself?
Michael Ruhlman's egg sandwich. So yummy.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).