About

This website features gourmet, plant-based recipes made as simple as possible for the home cook.When I say gourmet, what I mean is food that is prepared with effort and care for the process and result, it doesn’t mean unsatisfying food you find in a restaurant whose idea of fusion is to combine pretense with mediocrity. I like to eat real food and that is what you will find here. A great salad is an art, as are handcrafted artisan chocolates, though the methodologies (and levels of difficulty) differ.

I like strong flavors, mostly savory. I cook from what has become intuition, mostly, with the exception of baking, to which I am relatively new, though not entirely unskilled. For this I measure. Now that I have the important mission of conveying my recipes, measuring occupies more of my kitchen time than it did previously. Most of the recipes you will find here are not “5 minute skillet” or “$5 dinner recipes.” While those have their place, I have the luxury of taking my time to cook and use it, I hope you will too, even if that means you only make one great meal a week on a Saturday afternoon.

When I say “luxury of taking my time,” I mean I cook while playing with my almost toddler, during his naps, and often with diaper changes, book reading and playing interludes–in other words, I do not work outside of the home, but I am not unoccupied either and often my efforts in the kitchen take place during protests and cabinet raids. Originally from New England, I enjoy living in the Southeast now with my husband and 1 year-old.

My family has moved to plant-based meals, so you will still see bread, but a lot less cheese!

You can email me at seriousbreadseriouscheese@gmail.com.