Salt air in the recipes. The world on the menu.
A city family kitchen with deep East Coast roots, a long list of places I've eaten well, and food that tastes like someone's looking after you.
Roasted Butternut Squash, Apple & Coconut Soup
I was asked to make 40 litres of soup for a charity event for TEAD, who do amazing work delivering equine-assisted programming for people with disabilities and those struggling with their mental health. Cooking by the vat is apparently just what I do now (see also: 150 mini blueberry grunts). It had to be warm, generous and good enough that a small cup still felt like a meal. Roasted squash, carrots, apple and onion, blended with red curry, a frankly irresponsible amount of fresh ginger, and coconut milk. It's vegan as written, fills a stockpot, and freezes beautifully for winter lunches.
From the recipe box
All 30 recipes
Black Tie Lobster Rolls with Crème Fraîche & Caviar
If a lobster boil and a caviar service had a baby, this would be it.
Michael's Bolognese
This is my husband Michael's favourite food, so it gets made a lot, and always by the potful.
Mexican-Inspired Shakshuka
Let's get this out of the way: nobody in Mexico calls this shakshuka.
Strawberry Rhubarb Galette with Goat Cheese & Walnuts
Most people look at rhubarb and see an oversized weed.
Garlic Clams with Warm Baguette
Dinner for when I want to be on a French coast and have twenty minutes to get there.
Peanut Soba & Shrimp Fresh Rolls
How to eat a salad without it feeling like a salad.
- 150mini blueberry grunts for one school event
- 40Lof soup for TEAD's charity event
- 2golf tournaments that used my short ribs as the prize
- 30recipes in the box, and counting
First stop: Grand Cayman.
My beginner's guide to the island: where I eat, where I stay, the three things worth leaving the sand for, and permission to spend a whole day on Seven Mile Beach doing nothing at all.
Next up: Turks and Caicos, France, Eastern Canada, winter in Quebec City and all-inclusive Mexico.
“My kitchen is a city kitchen with a cottage habit.”
By day I build businesses. The rest of the time I'm feeding my family, cooking for crowds, and planning the next trip around the next meal.
What I cook with
The things in my kitchen I'd buy again tomorrow. Nobody paid me to say so.
Le Creuset
I own no fewer than 30 pieces, and I use all of them. The big ones are where the bolognese and the soup live. Recipes made in mine.
Acadian Sturgeon caviar
Canadian caviar from New Brunswick. It finishes my lobster rolls, and once, memorably, a hot dog. acadian-sturgeon.com
A cast iron pan
Heavy, ugly, irreplaceable. It's where the shakshuka happens, and if a recipe says to get a hard sear, this is what I mean.
Good flaky salt
It's in the name. A pinch at the end does more than any garnish.
One email when something's worth cooking.
New recipes, the next travel guide, and what I'm making this week. No ten-paragraph preamble. Unsubscribe whenever; I won't take it personally.
Work with Saltcraft
I partner with a small number of food, hospitality and lifestyle brands on brand, content and growth.