A nice surprise to find out @wallpapermag included me in this year’s USA 400 of creative talents shaping American culture today. Honored to be in the category Gasto Greats, alongside so many friends and peers I admire.
Thank you to @michaelreynoldsnyc@billprinceinc #wallpaperusa400
📸 @cgbp
Still processing the fact that I won a @beardfoundation award for my book, The Cook You Want to Be. I said it in my speech last night: I have dreamed of a lot of things in life—big things—but I never allowed myself to dream of something like this. I am so grateful, so honored, and just so damn happy. I’m feeling all the love.
She’s a winner, baby 💗💗💗
MY BOOK is #6 ON THE @nytimes BESTSELLER LIST!!!
To everyone who has bought the book, embraced it, and made the recipes, thank you thank you! It means the world and I just am so touched that this book is resonating with so many of you. It took a whole damn village and it came about during a really really hard time but it was well beyond worth it.
I’m going to have a midday margarita and some nachos now to celebrate
#ChaseSapphirePartner Brought a little bit of Basque Country back to New York with some friends. To celebrate my story in the new @chasesapphire travel magazine, I gathered everyone at @bartolonyc and ordered like we were still there: Gildas, croquettes, and plenty of wine. Appreciate @infatuation_nyc for being part of it and for the constant good taste
#ChaseTravelPartner ⌛A decade after my first visit, I went back to the Basque Country looking for the things that still make me happiest as a cook: fire, eggs, bread, salt, time. Read more in my story for the @chasesapphire travel magazine at the link in bio.
Photos and videos by @strange.victory and @clemencepolesfarhang
#ChaseTravelPartner 🇪🇸The first time I went to the Basque Country, I was 25, a young cook very concerned with what was “on trend” and mostly chasing the buzziest tables. Last year I went back for @chasesapphire@chasetravel magazine and, thankfully, learned what happens when you give a place, and yourself, enough time. For all my Basque Country recs, read the full story at the link in bio.
Photos and videos by @strange.victory and @clemencepolesfarhang
#audipartner I cook for a living. Which means *sometimes* the last thing I want to do is cook. So when @audiusa got me behind the wheel of the all-new Audi Q3, I decided to say yes.
Yes to all my cravings. Yes to driving across town for the perfect bowl of noodles. Yes to letting someone else do the cooking. Sometimes saying yes is that simple.
A very crunchy fall–winter salad that basically makes itself. Think of this as a template: a crunchy, sturdy vegetable + a toasted nut + salty cheese + some kind of acid and fat. Toasting the hazelnuts in olive oil does a lot of the heavy lifting. I’m using kohlrabi, apples, and radishes here, but crisp pears, firmer persimmons later in the season, or turnips would all work just as well.
Some highlights from 2025.
A year of in-between moments and planting seeds for 2026, but also a year where a lot of long-held goals actually showed up. Threw a big Nowruz party in NYC, led the Thanksgiving feature for the New York Times, and @mrpollock and I got the keys to our dream home.
Feeling very grateful. For my family, my friends, and for so many of you who continue to support my love for food and cooking.
