What We Eat Gals

What We Eat Gals

Private chefs cooking beautiful food for NYC creatives.

Member since December 20, 2013

Recipes by What We Eat Gals

Charred Broccoli with Tonnato, Pecorino, Lemon and Chiles

by: What We Eat Gals

Anchovy Marinated Flank Steak

by: What We Eat Gals
5.0 out of 5 stars (1 ratings)

Cherry and Celery Salad with Goat Cheese and Toasted Pecans

by: What We Eat Gals

Grilled Halibut with Tarragon-Chive-Lemon Compound Butter

by: What We Eat Gals
5.0 out of 5 stars (1 ratings)

Slow Roasted Tomato, Corn and Shallot Paccheri with Ricotta

by: What We Eat Gals
4.0 out of 5 stars (1 ratings)

Tahini Bucatini

by: What We Eat Gals
5.0 out of 5 stars (2 ratings)

Yeasted Cinnamon Rolls

by: What We Eat Gals

Crushed Carrots with Salsa Verde, Toasted Pumpkin Seeds, and Labne

by: What We Eat Gals
5.0 out of 5 stars (1 ratings)

Instant Pot Chicken and Rice Soup

by: What We Eat Gals
2.0 out of 5 stars (1 ratings)

Vegan Vichysoisse

by: What We Eat Gals

Baked Brie with Roasted Nuts and Figs

by: What We Eat Gals
4.0 out of 5 stars (1 ratings)

Delicata Squash with Golden Raisin Agrodolce and Pecorino

by: What We Eat Gals

Roasted Apple & Fennel Salad With Toasted Hazelnuts & Goat Cheese

by: What We Eat Gals
4.4 out of 5 stars (18 ratings)

Laziest Apple Crisp

by: What We Eat Gals
4.6 out of 5 stars (5 ratings)

Roasted Delicata, Apple and Arugula Salad with Avocado and Lemon Vinaigrette

by: What We Eat Gals

Southwest Sweet Potato Salad

by: What We Eat Gals

Shaved Fennel, Celery and Avocado Salad

by: What We Eat Gals

Summer Vegetable, Farro and Chickpea Salad

by: What We Eat Gals

Roasted Pepper and Heirloom Tomato Caprese

by: What We Eat Gals

Twice Baked Sweet Potatoes with Tahini Yogurt and Pomegranate Seeds

by: What We Eat Gals