I still dream of the Italian supper club I hosted with a chef friend back in the summer of 2019. Over two sold out nights, we served our dream Italian-themed dinner. My friend, in charge of the savoury dishes, made a Panzanella that had everyone in raptures. The kitchen team kept pinching a mouthful from the… Continue reading Panzanella


We almost always have eggs, potatoes, olive oil & onion at home, so when the fridge is empty, we can still make tortilla. It’s not the fastest dish, but aside from a little attention, it doesn’t demand too much of you. The potatoes (and onion if you’re using it) are cooked very slowly in a… Continue reading Tortilla

Bulgar wheat, carrot, cucumber, avocado, lime dressing

Today’s work from home lunch wasn’t really planned. I’d made an impromptu pot of bulgar wheat a few days ago, trying to flesh out some leftovers from the night before, and I wanted to use it up. I rummaged in our fridge for likely salad candidates and this is what I came up with. I used… Continue reading Bulgar wheat, carrot, cucumber, avocado, lime dressing

Black beans, coriander, sour cream

This recipe is inspired by the black beans at Sol Food, one of my favorite restaurants in the Bay Area. It pairs beautifully with my recipe for limeade. You can leave out the sour cream or sub it with a plant-based alternative to make it vegan. It’s not a super quick meal, but it makes tons… Continue reading Black beans, coriander, sour cream