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Moroccan
Moroccan cooking is where everything begins for me. These are the recipes I grew up watching my grandmother make in Casablanca — tagines slow-braised with saffron and preserved lemon, hand-rolled couscous steamed three times until it floats, harira simmered through Ramadan nights. I cook these dishes now in a Boston kitchen with New England ingredients, but the technique and the soul come directly from home. Every recipe here is written from memory first, then refined through a decade of professional kitchens.
Italian
Italian cooking taught me restraint. I learned these recipes not from cookbooks but from standing in kitchens in Rome, Naples, and Milan — watching nonnas and line cooks who treated three ingredients with more seriousness than most chefs treat thirty. These guides cover the classics I return to constantly: long-braised ragus, handmade pasta, and the deceptively simple dishes where technique is everything.
French
French technique is the backbone of how I cook professionally. From the mother sauces to the patience of a proper confit, these recipes reflect what I learned in fine dining kitchens and continue to practice at private tables across Boston. Expect braised dishes that take half a day, Provencal vegetable preparations that honor simplicity, and the kind of foundational cooking that makes everything else better.
Seafood
I came to Boston knowing nothing about cold-water fish. Over a decade later, the North Atlantic is central to how I cook. These recipes feature the seafood I source from the New England coast — lobster from Maine, oysters from Wellfleet, cod from Cape Ann, scallops from Nantucket. Each guide reflects what I have learned about cooking with what the dock brings in, treated with the respect and technique these ingredients deserve.
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