“Without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, and moribund.”
— Anthony Bourdain
about gabriella
I’m a home cook and freelance food writer. My writing has recently appeared in Eater NY. Why more acid? Acid is one of the most important components to nearly any successful dish and one of my favorites to play with. Acid isn’t just a way of adding balance, complexity, and brightness to a dish: it’s a tool. It can be used to tenderize, marinate, deglaze, and even cook. A few go-tos: any citrus zest; citrus juices; various combinations of ume plum, rice, white wine, or black vinegars; sumac; and leftover pickling marinades.
On my approach: I believe that the experience of creating food you want to eat and share should be satisfying, joyful, and accessible to everyone. Experimentation has big rewards - I rarely cook a dish exactly the same way twice. I hope that you will use my recipes and ideas as a guide and have fun reinventing them as your own, and, in turn, grow your confidence and intuition in the kitchen.
food you’ll find here
You’ll notice most of my recipes are vegetarian while some are pescatarian, and others are almost vegan. You won’t find any meat dishes here! I cook what I know and have been a vegetarian - now turned pescatarian - for the better part of the last 15 years.
In my other lives, I work on Democratic political campaigns in training and leadership development, fundraise and advocate for abortion funds, and am currently serving in the Biden-Harris Administration.
inspiring me right now
Michelle Zauner, on her relationship with cooking Korean food and grieving her mom
Eric Kim’s daily obsessions with Timothee Chalemet, and his Chicken Chairs and mental health
Elazar Sontag’s call out to give restaurants the funding they need
Minna Lee’s take on learning to love your body (and defining being in love versus loving)