Cooking Style

Red Bridge Cooking School, Vietnam

Hi everyone, I’m Patti.  Usually hungry.  

My first choice recipes are those with somewhat common ingredients, and a short list. If it calls for a portion of an ingredient and leaves a useless left over, I’ll try hard to rework it.  Notoriously frugal, cheap, whatever you want to call me, my cooking reflects that.  We’re leftover eaters, thankfully, so things like Best Roasted Chicken have a second meal in mind, too.  But ”fatty” cooking – red meats, anything fried or sputtering fat are things I don’t pursue often; as much as I want to claim it’s for health, cleaning a greasy kitchen is a bummer.  Simple ingredients, good value, interesting new things, successful outcome based on husband, Larry’s thumbs up.  He has to eat the food, too.  

I also am a longtime food professional, so my kitchen is a pretty good one.  Sometimes, it’s hired for corporate work like photo shoots, filming, tastings.