worth the wait foods.
worth the wait foods.

BECAUSE GREAT FOOD IS

WORTH THE WAIT.

 
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Time + Effort = Worth It.

I’m on a mission to help my friends and neighbors value the time and effort required to make good food great—while showing you that the time and effort isn’t as much as you may think. Here you’ll find recipes and classes to help you hone your techniques and improve your skills in the kitchen.

 
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Recent Recipes

Featured
Classic Cookout Condiments
Classic Cookout Condiments

Up your game at the cookout this summer with homemade pickles, pickled red onions and even a lacto-fermented ketchup!

Spring Radicchio Salad & Tahini Dressing
Spring Radicchio Salad & Tahini Dressing

Tahini dressing is having a moment and I am here for it! This salad is composed of seasonal bright mixed greens, radicchio and Brussels sprouts, green apple, pine nuts, goat cheese and topped with a creamy tahini dressing—made from scratch.

Roasted Chicken & The Right Way to Truss A Bird
Roasted Chicken & The Right Way to Truss A Bird

Knowing how to make a classic roast chicken is an essential skill that seems intimidating and complicated but really doesn’t have to be. This can’t-mess-it-up recipe for roast chicken will be a go-to in your weekly dinner rotation.

Persian-inspired Chicken & Rice with Tahdig
Persian-inspired Chicken & Rice with Tahdig

Chicken and rice is great—easy, affordable and tasty. I’m not dogging it—but I think we can all resolve to upgrade our chicken and rice game. With a little technique and preparation, you can transform a weekday default-dinner into something you’d eagerly share with guests at a dinner party.

Hummus
Hummus

Move over Sabra, we’re making our own hummus from scratch. This simple hummus recipe utilizes Labneh/Labne yogurt to take your hummus to the next level—making a creamier, tangier hummus that is the very definition of smooth.

Italian Pizzelles
Italian Pizzelles

Dating back as far as the 12th century and hailing from Abruzzo in Southern Italy, many consider it “The World’s Oldest Cookie”. But trust me—they won’t live long in your home after you make them.

Green Bean Casserole
Green Bean Casserole

Green bean casserole is a vintage American Thanksgiving classic, traditionally made by combining canned vegetables and soup together. This recipe, however, gives this delicious classic the tender, loving care that it deserves by making everything from scratch.

Labneh Yogurt
Labneh Yogurt

Labneh is thiccc, creamy and delicious. It’s great both in savory applications with good quality olive oil and some za’atar or served drizzled with honey and fruit.

Braised Onion Sauce
Braised Onion Sauce

This is what I affectionately call “Magic Sauce”—but it’s really just a humble braised onion sauce. All it takes are some onions, butter and a couple splashes of sweet wine to transform intense, sharp onions into something sweet, slightly umami, rich and decadent.

Fish Tacos with Purple Cabbage Slaw
Fish Tacos with Purple Cabbage Slaw

These fish tacos are not authentic in the slightest. I’m some white girl, and definitely am not an authority on tacos. HOWEVER, they do hit the spot when you are craving some crispy, briny and slightly acidic fish tacos.

 

TAKE A CLASS

Cooking is best learned by doing. I offer a few small classes a year to help you feel confident before investing time and effort on your own.

About Me

MY NAME IS Devon.

I grew up in a household where dinner was made by my mom every night. We rarely ever had take out and going out to dinner was only for extremely special occasions. Since moving out on my own, I have craved the heart that I found in my mother’s cooking, and have become obsessed with elevating flavors, learning new techniques and expanding my knowledge of food.

I have been inspired to teach my friends and neighbors after hearing “Ugh, I suck at cooking.”, “Wow, I could never make this.” and “I would do this, but it’s too much work.” time and time again. I understand the hesitation and intimidation to try new things in the kitchen. I understand the fear of investing time and effort into a meal with the chance that it might not work out. But I am here to help. You CAN make great food at home—food that is better than take out and even better than what you might find at an upscale restaurant—for less than half the cost.

With a focus on from-scratch cooking & baking, as well as perfected traditional recipes and fermented foods, I’ll show you that you don’t suck at cooking, and that you can make good food great. Because great food is worth the wait.