About My Cooking
Food is my love language. I love cooking food for my friends and family. It’s never really been a chore for me and I think it has a lot to do with my culinary style. I’m very type-B. I don’t meal prep and I’m not a perfectionist. I’ll usually riff off a recipe and do my own thing. And the more people in the kitchen cooking, the merrier.
I guess my cooking is a lot like my jazzy dinner playlist: intuitive, unpretentious, feel-good. So you’ll find improvised recipes on seasonal veggies alongside rich, buttery comfort foods. I love plants as much as I love fat.
So there you have it, no rules here—just unfussy recipes to make you feel good. Where day drinking while cooking is absolutely encouraged and anyone who wants to judge can see themselves out. For everyone else, pull up a chair.
I’m all about happy, well-fed people around the table. Home cook included.
–Anca
More About Me (le Sigh)
I’ve been cooking for over 20 years for my family and friends and mainly as a hobby, which then led to working as a private chef in NYC and starting (and closing) a meal planning business, that led to a cookbook deal, that led to some time off, that led to a couple of tiktok videos, that sparked this blog.
There have been so many things over the years, yet cooking was the one thing that’s been a constant.. I celebrate with food, and sometimes cooking brought comfort in some really difficult times. It’s whats always rooted me and I hope those who know me best can attest that they’ve been loved well through my food.
And starting this blog feels like coming home. I was always supposed to end up here.
A note about cooking with kids:
I don’t cook for my family, I cook with them. I’m a mother of five (two of which are adopted) and the kitchen is without a doubt the place where I bond with each and it’s been the glue for us as a family unit. Each has their own specialty—I’ve got a baker, a fine dining expert, a cocktail maker, a fried chicken aficionado, and a 3 year old who mainly loves just adding extra salt to anything.
Just Some Things I Love
- Garlic and more garlic (you will never find a recipe where I call for a single garlic clove).
- I’m not “free” anything (gluten, dairy, sugar, meat, alcohol etc). If a recipe ends up that way, it’s because that’s how it tastes better.
- I roast things a lot—my sheet pans, besides my coveted knives and sauté pans, are what I use most often.
- I LOVE spicy foods—my favorite drink is an extra spicy marg and there are always jalapenos or serranos in my fridge. I try to tame the spiciness since half my kids (and husband) taste buds are as delicate as buttercream…
- I love so many world cuisines, and you’ll see those sprinkled throughout my recipes. I’m often inspired by Korean, Greek, Vietnamese, Middle Eastern, Mexican, French, Italian, good ol’ American, and sometimes my Romanian roots.
- The ingredients I always have on hand:
- Cheese (at least 5 in my fridge at any time: Parmesano Reggiano, Mimolette, Brie, Manchego, Cheddar)
- Paprika: my most used spice
- Lemons and Limes (you never know when you need a cocktail plus a vinaigrette is a lemon away)
- Bread: if it’s not on the counter, there are ciabatta rolls in my fridge, a baguette in the freezer, and sourdough in the toaster
- Butter: salted, unsalted, French, Irish, local – and 2 pounds in the freezer for emergencies
- Greens: Arugula, baby spinach, romaine, watercress, – sandwiches, salads, veggie platters - I eat these daily
- Fresh Herbs: not for sprinkling or tiny garnish but with a heavy hand. Herbs are amazing and I want more people to use them (see The Huckle & Goose Cookbook for indepth details)
The Huckle & Goose Cookbook
Sixteen weeks of simple, thoughtful, seasonal recipes for home cooking at least three times a week. All of the recipes integrate family traditions, good ingredients, and a use-up-everything-in-your-fridge approach.
