I wasn’t raised to toot my own horn, so sometimes I’m shy about sharing my new work, especially when it’s in the New York Times, which still makes me giddy. It was always my dream to be published there and even after years of publishing my recipes in magazines like Saveur, Food & Wine, Martha Stewart Living and Real Simple, this still feels big to me because I love the way they approach food—it’s smart, fresh, super universal (no culture left behind) and perhaps most importantly, massively vetted, with tried and true recipes you can absolutely trust.

Read More