Welcome, Bienvenue, Bienvenida, and Willkommen! I’m really glad you’re here. I’m a private chef, CIA alumna (chefs, not spies), former news reporter, and Certified Culinary Medicine Professional. I share one nutrient-dense, half-scratch recipe each month through my Substack newsletter.
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If you’d like to support my work and get thoughtful recipes and no-fuss nutrition guidance delivered directly, please subscribe below. It’s free, and paid subscriptions help keep this going and you eating informed. Learn more here.
French Macarons: Simplified
My five-part series, French Macarons: Simplified, formerly sent via email, is now available on my Substack platform with a paid subscription (currently paused as of late 2024, returning in 2026). You can click forward and back through each tutorial without worrying about missing or deleting an email.
Once you subscribe, I take you under my wing like a student in one of my classes. I want you to succeed and enjoy the process. You can email me anytime with questions or macaron emergencies.
The updated series includes:
- Part 1: The Only Tools You Need and the Professional Ratio
- Part 2: How to Whip Meringue
- Part 3: The Art of Macaronage
- Part 4: Piping and Baking with Ease
- Part 5: Mythbusting
- Personalized Troubleshooting
Printable templates will always be available for free here. Hundreds of my macaron mavens have found success with the series. I hope you subscribe; it would be lovely to bake with you.