So many of my heroes are women, who inspire me in their determination to cook to please themselves, not just others. I created the recipes here as tributes. One honors MFK Fisher, who wrote in a 1949 essay that she’d be thrilled to be invited to dinner at someone’s house, even if the meal were merely canned tomato soup. For her, I’ve made a creamy tomato soup doctored with jerk spices. I feel a kinship with chef Gabrielle Hamilton, since we were in catering together early in our careers. I play on her sardine-topped Triscuits (the simplicity still flabbergasts me) by adding pickled chiles and a tangy aioli. And I show my respect for Julia Child’s wonderfully accessible take on French cuisine with my pear tartlets—a dessert I’m proud to say I served her in 1992 at her 80th birthday party.
My first exposure to authentic Mexican food was through Zarela Martinez, owner of Manhattan’s Zarela and author of four cookbooks. Her passion inspired me to try all sorts of new flavors. These stuffed flatbreads prepared with masa (dough made from corn) are my tribute to her. You can use rotisserie chicken in place of the pork, or omit meat entirely.
- Mex Appeal
- We Heart Julia Child Party
- A Rogue Chef Tells All
- The Pantry Forager
- Cookbook Goddesses
- Mother of Invention
- Alexandra Guarnaschelli: Driven to Cook
- American Culinary Icons
- Become an Intuitive Cook: Thomas Keller's Cooking Lessons