Creamy mushroom bisque
Built on chicken stock I made from the bones up — topped with sourdough croutons and a drizzle of chili oil.
Toni's cheesy carrots
The BF calls these my "cheesy carrots." Pretty enough to plate, gut-good enough to repeat — loosely inspired by a plate at Squable that the four of us inhaled before anyone thought to take a picture.
Citrus vinaigrette
Citrus and herbs — one little dressing that bends to whatever's on the plate. I make it ALL. THE. TIME.
Goat cheese potatoes
Smooth, creamy, and slightly tangy, these mashed potatoes ... I have no more words - I'm just hungry now.
Tomato basil soup
Transform leftover red sauce into a rich, creamy tomato basil soup that practically begs for a grilled cheese
Avocado crema
I love guacamole and hate that it goes brown so quick — turning it into a crema buys you another few days of that pretty green.
A menu · serves 8 · 7 August 2026
Fajita night with hangar steak
It was supposed to be Taco Tuesday. Life had other plans, so Wajita Wednesday it was — buttery hangar steak, charred poblanos and onions, umami lion's mane, refried black beans and Mexican rice both built on homemade chicken stock, and my orange salsa over all of it.
- 01 Hangar steak recipe
- 02 Mushrooms recipe
- 03 Sautéed onion + poblanos recipe
- 04 Refried black beans recipe
- 05 Mexican rice recipe
- 06 Orange salsa recipe
- 07 Flour tortillas + extra
- 08 Avocado + extra
- 09 Cotija cheese + extra
A book
The Flavor Bible
Karen Page & Andrew Dornenburg
"When I feel like crafting a meal of my own imagination instead of from someone else's recipe..."
Read moreA kitchen tool
Le Creuset Everyday Pan
Le Creuset · Enameled cast iron
"The one pan I reach for on autopilot — it sears, it simmers, and it goes stovetop-to-oven without a word of complaint."
Read moreSmall Business · Butcher
Premier Meat Market
Houston, TX
"Excellent customer service - unique cuts of beef - way better than a grocery store"
Read more About
I make my money in analytics— I spend it on butter
I'm Toni. Houston-based, data-driven, and usually thinking about dinner. By day, I'm a data analyst and most evenings, I overthink dinner. Most recipes here started with curiosity, comfort-food cravings, or the phrase "wait... what if?!" If the first bite makes me do a little happy dance in the kitchen, I know the recipe is done.
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