Cook with Me
I’m a creature of habit in the kitchen, and when I find something I love, I tend to reach for it again and again. These are the tools, ingredients, spices, and little discoveries you’ll see me reference throughout my recipes. Consider this the unofficial inventory of things I refuse to go without.
Salt: A Love Story
Diamond Crystal Kosher Salt — My everyday salt. Its light, flaky texture makes it easy to season by hand, and it’s completely free of iodine and other additives — a simple, clean choice if you’re careful about what’s in your salt.
Maldon Sea Salt Flakes — My favorite finishing salt, with big, delicate flakes that add both texture and a more intense hit of saltiness because they take longer to dissolve on your tongue.
Smoked Salt — When spices alone can’t give me the smokiness I’m after, this is my secret weapon. It’s especially good for grilling and for building deep, smoky barbecue flavor without relying on nightshade spices.
Truffle Salt — A little goes a long way, but it’s an easy way to add that unmistakable earthy, savory truffle flavor to soups, roasted vegetables, eggs, and simple finishing touches.
Pink Himalayan Salt — This is the salt I tend to reach for in desserts, where its clean salinity balances sweetness beautifully — plus, I’ll admit, I’m drawn to that pretty pink color.
Celtic Sea Salt — A slightly moist, coarse sea salt with a distinctive mineral character and a little less sodium by weight than many refined salts. I add a pinch to my morning smoothie.
pantry & Fridge staples
Not ‘Nola (AIP Granola Cereal) — Grain-free, gluten-free, nut-free. Made with dried apples, toasted coconut, maple syrup and AIP-compliant spices. My favorite snack when I’m looking for something crunchy, and it’s a dream on coconut yogurt.
Let’s Do Organic Coconut Heavy Cream — Thick, creamy, and made without guar gum or stabilizers. This is my shortcut when a recipe calls for coconut cream — no refrigerating a can of coconut milk overnight and scooping the thick cream off the top.
Cocojune Coconut Yogurt — Thick, creamy, and a staple in my refrigerator for both snacking and recipe development. It’s plant-based right down to the probiotics, and its rich texture makes it especially useful in dairy-free cooking.
FOND Regenerative Duck Fat — Simply the best-tasting duck fat I’ve tried. It’s wonderfully rich without tasting gamey or overpowering, making it an easy way to add flavor when roasting and cooking at higher heat.
Spice House Za’atar Blend — One of my favorite spice blends, and one that can be surprisingly challenging to find without nightshade spices tucked into the ingredient list. This is the blend I reach for when I want all that herby, tangy za’atar flavor without them.
Kiolbassa Kielbasa Smoked Sausage — While limiting processed meats is ideal, I do sometimes look for an easy but clean option, and this Kiolbassa brand sausage does the trick. Free of nightshades, dairy-free and made in a gluten-free facility.
Sweet Potato Glass Noodles — These noodles are made with sweet potato starch, and are completely gluten-free and grain-free. My preferred alternative to cassava flour pasta.
Must-have tools
Kitchenaid Small Food Processor — Rarely does a recipe get posted here that hasn’t made its way through this small food processor. From chopping onions to pureeing strawberries and making dips, this little workhorse has earned a permanent place on my countertop.
Vitamix Blender — This is what I reach for when I want those impossibly silky blended soups and, of course, smoothies. Mine just celebrated its 20th year and it’s still going. Does that make it vintage?
Thermapen Instant Read Thermometer — Whenever I recommend cooking something to a specific internal temperature, this is how I check it. And it’s not just for chicken. Don’t hesitate to use an instant-read thermometer for baked goods, sauces, and anywhere else temperature tells you more than the timer.
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