Monkeymom has been an active presence on food52 for as long as we can remember (check out the shots of her in a slideshow from the first ever food52 potluckin the Bay Area -- more please!). A rare and fabulous quality of her cooking (for her children especially) is that everything, and we mean everything, looks flat-out delicious -- from pizzato panna cotta topozole.
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Try out her Caramelized Pork Bành Mì and Wishbone Roast Chicken with Herb Butter and you'll see: monkeymom has a way of taking traditional comfort foods and tweaking them with a special technique or creative twist that heightens them to the apotheosis of what they should be. And yet, she knows there's always room for a subtle but sophisticated finish to a meal, like her Holiday Sables, little chocolate cookies iced with ganache and sprinkled with peppermint. Perfect.
My favorite distraction is to cook. Though science and cooking/baking have a lot in common, I'm finding that each allows me to enjoy very different parts of my life. Cooking connects me with my heritage, my family, friends, and community. I'm really enjoying learning from the food52 community, who expose me to different ingredients and new ways to cook.