I have a true passion and undying love for gastronomy.
I'm a founder of CulinaryCulture, a site devoted to serious and aspiring foodies. I dabble in custom architectural and interior design from time to time. I have a couple of other exciting projects in the works, so stay tuned!

I'm also married to a rather interesting man, who has started companies like Threadless.com.

Email me!

  1. Our Christmas Tree!

    Our Christmas Tree!

  2. jacobd: Perfect Manhattan made with Elmer T. Lee and Buzzard’s Bitters.

    jacobd:

    Perfect Manhattan made with Elmer T. Lee and Buzzard’s Bitters.

  3. I accidentally just sent my professor a balance sheet/ income statement that says “Sales = big fuckin mystery” fml

  4. formspring.me

    I love raw oysters, how can I tell when they’re a good batch or not. Is there a difference in color, smell, etc? I’ve never had bad oysters, but you bever know! Your sloppy joe recipe was amazing. I’ll never use manwich again.

    Aww, I’m thrilled you liked my recipe! This is my general rule for oysters: if they look firm, plump, and smell salty like the sea, you’re good to go.

    Ask me anything.

  5. formspring.me

    Any good advice or tips for people with tiny and sad Manhattan kitchens??

    I have a small kitchen and I wouldn’t change it for the world. It’s incredibly charming, and everyone is always super surprised at what I’m able to achieve with such limited space. Tips: Stay clean and organized, after you’re finished using a tool/cutting board, wash it/load it in the dishwasher, so you have that counter space ready for what’s next. Utilize your dining table, or move a small table, like a coffee or side table, into the kitchen to serve as extra counter space. When feeding a crowd, try and make as many one-pot meals/side dishes as possible, so your kitchen isn’t overwhelmed with empty/dirty mixing bowls, pots, etc.

    Ask me anything.