Type of cuisine I like to cook:
I like to do the most with what's on hand, I think of it as country cooking. I don't care for grocery shopping so I'd rather make due. I am firmly set in the mid-Atlantic region, so I keep it simple and am inspired by the Shakers.
Some people would say my specialty is baking, but I don't follow. My father's mother was a great Greek cook, an immigrant. She ran her place and served homemade avgolemeno soup along with burgers. My mother's father started a dairy farm, so I also grew up drinking milk from our cows and steers we sent to slaughter. I am an intersection of these two lives. I cannot live without lemons, and I love the simplicity of cooking with the seasons. I taught myself to bake pies, then biscuits followed suit. I think it's important to learn and understand the basics of food and cooking and why things act the way they act.
Favorite Kitchen Tool:
Well you can't do much without a solid knife. I like carbon knives. Beyond that I'm a bit lost without a cast iron and a wooden flat spoon. And a microplane is pretty magical.
Past & Present:
I had a job frying chicken at a convenience store at 14 then found myself frying chicken in Brooklyn 20 years later. I work in restaurants, teach classes and write. I have a cookbook titled "How To Build A Better Pie" and publish essays in Diner Journal. I like teaching classes that deal with the fundamentals of food. There is a miserly thrill in knowing that one thing that you learn can have many applications. I really like that about cooking, surprising applications that aren't too clever or gimmicky. Someday these knees will give out.
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