Digital guides
Written the way a kitchen writes them.
Menus with a shopping list and an hour-by-hour prep plan, so the dinner is good and you still get to sit down for it.
Guide 01 · Available December
A three-course dinner party without spending all night in the kitchen
A winter menu for six: a bright first course you plate cold, a braise that is better made the day before, and a dessert that sets in the fridge while you eat. Comes with the complete shopping list sorted by store section, a two-day prep timeline down to the quarter hour, and the plating notes I'd give a new cook.
- 24 pages
- Serves 6
- Make-ahead
$19
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I'll email you the day it goes live, with the early price.
Guide 00 · Free
The ten tools I'd buy before any gadget
Eight pages. What to spend on, what to skip, how to tell a good pan from a pretty one, and the order to buy things in if you're starting from an empty drawer. Free when you join the email list.
In the works
What comes next
Five restaurant sauces you can actually make at home
Pan sauce, beurre blanc, salsa verde, a proper vinaigrette, and a quick jus. Each with the one mistake that breaks it.
Better vegetables
Roasting, glazing, purées, and finishing. The chapter most home cooks skip and most restaurants obsess over.
A Sunday of prep for a week of dinners
Two hours on Sunday, five weeknight dinners that don't taste like leftovers.
Free guide
The ten tools I'd buy before any gadget.
A short, opinionated guide to outfitting a home kitchen the way a cook would: what to spend on, what to skip, and the one pan that does most of the work. You'll also hear from me when a class opens, about once a week at most.
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