The food that fuels the work.

My favorite escape from screens.

Cooking is where I trade the keyboard for cast iron, a mortar and pestle, and a lot of tasting as I go. I gravitate toward Southeast Asian flavors—ginger, garlic, lime, chili, fresh herbs, and a little sweetness. Recipes give me a framework, but heat, texture, and instinct decide where the dish ends up.

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From the kitchen

Some highlights.

Chickpeas and chopped spinach simmering in a thick red-orange sauce inside a white Dutch oven.

Elbow pasta in red sauce with pieces of meat and a layer of finely grated cheese on a patterned plate.

Slices of pink-centered steak beside seasoned broccoli and potato pieces.

Rice noodles topped with browned ground meat, green chilis, scallions, cabbage, and orange pepper strips.

White rice topped with pieces of meat, spinach, orange vegetables, and a thick golden-brown sauce.

View 6 more images from the kitchen!

Salmon, broccoli, carrots, red onion, coconut milk, seasonings, and noodles arranged beside pots on a stovetop.

Thin steaks searing in a cast-iron skillet with rosemary, garlic, and onion rings.

Several deeply browned pieces of seasoned chicken cooking in a cast-iron skillet.

A fish fillet cooking in a cast-iron skillet beneath lemon slices, green chilis, and black pepper.

A browned salmon fillet in broth with noodles and sliced green chilis in a white bowl.

Onions, shallots, mushrooms, and charred aromatics steeping in liquid in a Dutch oven.