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Minimally Invasive

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Minimally Invasive  Short Rib Ragu


Minimally Invasive. Sounds like a medical term, right? Nope. Minimally Invasive is one of our very own: a creative, bold, and talented cook, a graphic designer, photographer, and “weekend warrior” in the kitchen. As she tells us on her FOOD52 profile page, she tries to eat mostly meatless (she’s minimally invasive!) -- but then again, she really enjoys “a good burger or a rich bit of pork.” We are so on the same page. And how could we not? Minimally Invasive’s photographs are so enticing, so gorgeous, that we can’t help but ogle. And then start planning our next grocery list to try to recreate them ourselves.

It’s clear that Minimally Invasive’s style of eating is carried on right into her kitchen adventures. She’s got her fair share of wonderful vegetarian recipes: Spicy Mushroom Soup, Triple Garlic Pizza, Grilled Potato Rounds with Pesto and Shaved Asparagus. But then – but then! – comes the meat. And oh, that meat is good. Her Short Rib Ragu (pictured above) gets us weak in the knees. Her Smoked Corn Chowder with Crispy Duck Skin is, well, pretty much genius. With Minimally Invasive weekend-warrior-ing in the kitchen, we know we’ll be eating well – minimally invasive-ly. 


Read our profile Q&A with Minimally Invasive below, and check out her beautiful blog here.

  • What's the strangest food you've ever eaten?
    I don't really consider it strange (though others do), but I'm a big fan of tongue, blood boudin and turtle meat.

  • What do you cook when home alone?
    Brussels sprouts when I can find them, mostly because I can't have them when my husband's around.

  • Your most treasured kitchen possession:
    My stainless steel table, which more than doubled the counter space in our poorly-designed kitchen.

  • The ideal number of guests for a dinner party is:
    Six? I don't know; I don't entertain as often as I'd like.