Restaurant-trained. Weeknight-tested.
Gourmet recipes from a Le Cordon Bleu valedictorian who'd rather feed you than impress you.
I'm Tabi. I trained at Le Cordon Bleu, cooked in fine-dining kitchens in Northern Virginia, taught the first classes at a cooking school, and now I write down the recipes my friends kept texting me for. Start with what's trending, or tell me what you're in the mood for.
Trending right now
The four recipes people make, rate, and text me about the most.
Le Cordon Bleu valedictorian · Cooking professionally since 2007 · Former lead chef instructor · 130+ tested recipes
Le Cordon Bleu, class valedictorian. Then 2941 and Foti's. Then a kitchen with two kids in it.
That last one taught me the most. Here's the whole story →
Pellet smoker season
Everything I've learned running a pellet grill year-round on the coast: the pillar guide, cleaning, pellets, and the recipes that earn their smoke.
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Ice cream, from scratch
The KitchenAid attachment series that started it all, plus custard, gelato, and the no-egg bases I keep coming back to.
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New · Digital cookbook
The KitchenAid Ice Cream Book
Twenty no-egg flavors built on the same five-ingredient base as my vanilla, plus the 11-row troubleshooting chart that fixes icy, soupy, and grainy batches. 28-page PDF, on your phone in about a minute.
Table Notes: a free printable for your fridge, every month
This month: the Game Day Playbook - a menu planner, snack draft board, and kickoff timeline. Cream paper, room to write, zero clip art.
New and recently updated
Fresh out of the kitchen, or old favorites I just made better.
Pellet Smoked
- Easy Smoked Garlic Recipe Using Peeled Cloves
- Smoked Chicken Thighs: Easy Pellet Grill Recipe (Juicy Every Time)
- Smoked Queso Dip Recipe: 3 Easy Variations for Game Day
- How Much Does Brisket Cost: Whole & Per Person Cost
Jump to all of our recipes→