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I like food.

It wasn’t always the case. There was a time when food preparation meant buying canned soup and a bag of chips at the pharmacy while picking up a bottle of shampoo.

You can read more about my story here. These days, I love to cook. It’s what I do in my downtime. Others may relax in front of the TV at night; I read cookbooks.

I started Feed Me Dearly in 2013 as a creative outlet and never could have predicted what this blog would offer me in return. I’ve been able to create content for companies and brands that I admire, including Hatchery, Vermont Creamery, Williams-Sonoma, and Jamie Oliver, as well as local publications such as Edible Manhattan magazine. I became a contributing editor for the incredible feed feed community. Best of all, I’ve been able to connect with people around the world who share my passion for locally-sourced, sustainably-raised, high quality food.

It’s a dream come true.

The stories behind the food are what give Feed Me Dearly its flavor. Heated nacho discussions, battles with a CSA box, birthday cake disasters, atonement in the form of mac & cheese. I even took a trip down memory lane to bring you this post about our 2012 Thanksgiving. I’ve since scrubbed the incident from memory, it never happened. What is this plague that you mention?

There are victories though: Kitchen mistakes are fixed, heart-shaped desserts are crafted with love, and cocktail hour is given a makeover. There are tips about becoming smarter and more efficient in the kitchen, and practical advice about overcoming picky eating. I even coaxed my kids through a 2-year experiment where we tried 100 new foods. 

While our kitchen adventures may not always be Pinterest-perfect, they don’t have to be.  Life is far more interesting when you’ve got scrambled egg on your face, a black bean in your tooth, and a failed kitchen project at your feet.

FAQ

  • Go-to kitchen gadgets: Global knives, citrus squeezer, microplane, cast iron skillet
  • Favorite photography tools: Canon 6D, iphone 6, VSCO presets
  • Number of owned cookbooks: Too many to count, but I would guess in the 400-500 range
  • Dollar value of my clothing purchases last year: $130 ($80 of which was on a pair of overpriced Lululemon leggings) 
  • Favorite ingredients: Fancy finishing salts, good olive oil, salt-packed capers, cured meats, farmers’ market vegetables
  • Favorite kids’ app: Cookie Doodle (watch out, don’t say I didn’t warn you)
  • Dream vacation: Cooking classes in Thailand
  • Most hated food words: Delectable, concoction, and noms, nom nom, or nommy nom noms
  • Favorite cooking technique: Grilling or braising
  • Least favorite cooking technique: Poaching
  • Baking or cooking: Cooking
  • Salty or sweet: Salty
  • Where should we eat when we’re in New York City: Tia Pol, Pok Pok, Uncle Boons, Lupa, Momofuku, Momoya
  • What are the best New York City parks and museums to visit with kids: MOMA, The Met, The Natural History Museum, the Liberty Science Center, and The High Line
  • What would you like to be when you grow up: Still deciding

For my disclosure policy, click here.