I am a minimalist cook. Not by choice. When you live in New York City, your bank account screams less is more. But I am also a product of my generation—they say our attention span is fleeting, and they’re right. When I read a recipe in a magazine or online, my eyes begin to blur after the tenth ingredient.
So that’s how I choose to cook. I am a minimalist because I have not yet accumulated a spice library so comprehensive that purchasing an obscure curry spice blend for one recipe seems like a good idea. I am a minimalist because I don’t have the time or space to test recipes that require hours of patience.
And hey, I am all about the fads. I don’t deny it. I love kale. And chia seeds. And brussel sprouts. My qualification: if I can find it on the shelves of Trader Joe’s, it’s mainstream enough for my kitchen.
*I have a BA in Writing Seminars and French from Johns Hopkins University and am currently pursuing a MS in Corporate Communications at New York University. I have spent time living abroad in Nice, France and Tel Aviv, Israel and am always thirsty for travel. I work in digital communications and love eating, cooking, and any/all sports and fitness!
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