Danielle
Danielle didn’t start cooking until college, because her parents had always cooked for her. Though she’s moved beyond their recipes, she will always love her father’s white pizza and her mother’s birthday cakes. And she remembers extremely fondly the times she was allowed to use the egg slicer to cut the canned potatoes.
Now, she is happiest making fresh pastas and slow-simmered sauces on weekends. She also loves to make small plates to be enjoyed over a glass wine—her parents also instilled in her a deep appreciation of happy hour. She can’t wait to serve her family her seared salmon with lime cardamom ricotta crostini. With a chilled dry Riesling, of course.
Austin
Austin's cooking philosophy lately is best described as "broil everything." His favorite recipes usually end with a quick spell under the broiler to crisp, melt, blacken, or sear the meal as a finishing touch. He loves baking of all stripes, but is happiest when making biscuits, sourdough, or quickbreads, and believes that no pan is too hot for quick sautés on the stovetop. When not searing burgers or mahi-mahi for a quick dinner, he's oven roasting broccoli or pork shoulder for the next day (or week) of meals.
Growing up, Austin learned to cook in stages. He watched his parents cook for the weeknights and always looked forward to breakfast for dinner. Helping his mother scramble eggs to go with the bacon and toast, or watching his dad char honey mustard salmon to perfection, he learned to appreciate the small details that make a dish amazing. Lately he's been working on refining his cheddar biscuits, experimenting with fish sauce in everything, and finding new ways to sneak kale into surprising places.
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