iOS app Android app

Jill Donenfeld
Jill Donenfeld is a writer, entrepreneur, and chef with recipes appearing in Food & Wine and articles in Men’s Journal and The Huffington Post. She is the founder of The Culinistas®, a private chef and catering agency in NYC, LA, and Chicago and produces bottarga for top purveyors and restaurants around the country. She has lived in Madagascar, Southern India, and Sweden to pursue culinary endeavors. She attended Barnard College in New York City and currently resides there, mostly.

In March 2015, her book, Better On Toast, will be published by William Morrow/Harper Collins.

Entries by Jill Donenfeld

The Act of Sous-Viding Is a Poetic Affair

(1) Comments | Posted May 19, 2015 | 9:37 AM

The act of sous-viding is a poetic affair. Like a flower blooming, the process is long and gradual and, watching it progress can be an optical illusion. Sous vide cooks long and low, yielding delicate results over time. So, after watching an egg submerged for an hour, you may want...

Read Post

A Rockin' Toast to Saturday's Rock & Roll Hall of Fame Inductees

(0) Comments | Posted April 18, 2015 | 8:25 AM

I'm a big fan of toast. A big enough fan to write an entire cookbook about it.

I don't cook without music, so when I heard two of my playlist favorites Bill Withers and Lou Reed were being honored at the Rock and Roll Hall of Fame Induction Ceremony,...

Read Post

Crème de la Culinista

(0) Comments | Posted April 2, 2015 | 7:51 AM

The Culinistas - a weekly private chef company with chefs in New York City and Los Angeles - brings you Crème de la Culinista, a round up of The Culinistas' favorite kitchen products. The best of the best! Everything from preserved lemons to baby food makers, The Culinistas...

Read Post

I Love Dave's Killer Bread!

(0) Comments | Posted April 1, 2015 | 8:20 AM

Maybe some of you haven't heard, but on the West coast there's a bread out there that's rockin' all the artificial extras out of pre-sliced loaves and tuning in the protein, fiber, and organic whole grains to create the seediest smoothest sounds on the shelves. Topping my charts in the...

Read Post

Cherry Bombe Jubilee 2015

(0) Comments | Posted March 31, 2015 | 8:27 AM


This weekend the biannual magazine Cherry Bombe hosted their annual conference in NYC to celebrate women in food across the globe and all niches of the food industry. The lineup offered up the sage wisdom of well-known favorites like Ina Garten...

Read Post

Culinary Creature: Anne-Sophie Pic

(1) Comments | Posted March 30, 2015 | 11:57 AM

This month is Women's History Month. I am thinking about Food and Feminism, a rhythmic alliteration that bears a mash-up of the coolest of heroines: the perennial all-stars, Julia, Martha, and Alice Waters. But this month, I focus on a woman who is not only redefining the under-explored genre of...

Read Post

Crème de la Culinista

(0) Comments | Posted March 20, 2015 | 11:20 PM

The Culinistas - a weekly private chef company with chefs in New York City and Los Angeles - brings you Crème de la Culinista, a round up of The Culinistas' favorite kitchen products. The best of the best! Everything from preserved lemons to baby food makers, The Culinistas...

Read Post

Flourless Chocolate Almond Cookies

(0) Comments | Posted March 20, 2015 | 10:30 AM

I've never really been a fan of the "healthy" oatmeal raisin alternative, or alternatives in general. Call me old-fashioned, but I'm just a straight-up chocolate chip cookie girl who refuses to give up the sweet taste of nostalgia. We can't deny that the chocolate chip cookie lingers on the definitive...

Read Post

Smoky Old Bay 'Vegan Scallops' on Toast (Or Royal Trumpet Mushrooms on Toast)

(0) Comments | Posted March 16, 2015 | 7:52 AM

Today, I think we can all agree that the art of hosting the "modern" dinner party is no simple affair. Many foods have become more problematic for people with various conditions laid upon their feeding regimens, be it for health, emotional, ethical, or effluvial reasons.

Welcome to your party:...

Read Post

Shibuya Honey Toast

(0) Comments | Posted March 10, 2015 | 1:17 PM

Have you ever imagined what Hansel and Gretel's captor's house may have looked like if the lot were all Japanese animations? Howl's Moving Castle made of sugar and dough? My mind has certainly wandered here... And, I think that I may have the answer. This weekend, I traveled down the...

Read Post

Turmeric Lime Toasted Pepitas

(0) Comments | Posted March 5, 2015 | 8:46 AM


We've got to admit it, but in America we're a "snack culture." Snacking happens and there's no denying it. Like, right now: I'm fully indulging in my batch of Turmeric Lime Toasted Pepitas with no leftover guilty crumb filled fingers. This week, I'm...

Read Post

Roca Patrón Tequila-Cured Salmon

(0) Comments | Posted February 23, 2015 | 9:30 AM


It's frigid outside and the February dog days aren't over yet, but luckily my own culinary vacation has come early. This month my kitchen is crossing sunny borders into the caliente flavors of Mexico with Patron Roca Cured Salmon. Sit back and get...

Read Post

Marshmallow Science

(0) Comments | Posted February 20, 2015 | 7:51 AM


In honor of my official addiction to City Bakery's Hot Chocolate Festival this month, I set out on a culinary quest: to make the ideal, healthy, homemade marshmallow. After all, the classic Jet-Puffed pack of white Styrofoam puffs just wouldn't do...

Read Post

Rosewater Brownies, Last-Minute Love

(0) Comments | Posted February 11, 2015 | 9:48 AM


We can all admit that last minute Valentine's Day gifts will inevitably end up as some sort of cliché. But this year I'm re-vamping the all-time favorite cliché gift, that last-minute bouquet of red roses and turning it into a delicious declaration of...

Read Post

Argan Goat Cheese, Sardine Meatballs, and Donuts From the Fryer in Essaouira

(1) Comments | Posted December 24, 2014 | 5:38 PM


Once you arrive in the town where Hendrix wrote about castles made of sand, Essaouira is a culinary eden. If you are hardcore and organized, you can pack in a lot of delicious into two days. But first there's the opening...

Read Post

Reinvented: The Cookie

(0) Comments | Posted May 15, 2014 | 2:15 PM

With Dominque Ansel birthing the cookie shot, we asked what other cookie houses are doing to deliver. When a Tollhouse chocolate chip is no longer sating your sweet tooth, there's cookie varieties that will please any palate. It's easy to get overwhelmed so don't forget a glass of milk

Read Post

Going Beyond the Kale Caesar

(0) Comments | Posted May 1, 2014 | 3:59 PM

Kale Caesar may have gotten the classic starter back on the map, but it's really just the tip of the iceberg. Inventive Caesar's are popping up all over the place, making us swoon over the new lettuce-cheese-brine combinations. Whether it's the classic Worcestershire, anchovies, or salted cod, these salads inspire.

Read Post

Let's Dough: Break Passover With a Donut

(0) Comments | Posted April 22, 2014 | 3:34 PM

This year, Donut Pub turns 50 years old. Though I've lived in NYC for 11 years of that run, I didn't start enjoying the Pub until two years ago. Previously, I'd had a strict rule: donuts on the west coast; bagels on the east. Spreading out junk food indulgences locationally...

Read Post

Band Bites: Yassou Benedict

(0) Comments | Posted July 8, 2013 | 10:41 AM

It's not fair to say that San Francisco band Yassou Benedict like food as much as they do making music but they might split their time equally between the two. James Jackson, who answered the questions below, cooks at Beauty's Bagel Shop, a wood fired Montreal...

Read Post

You're Putting That Tea Where??

(0) Comments | Posted May 15, 2013 | 10:04 PM

Muffins for Tea Time. Tea Muffins for Anytime.

Muffins for Tea Time. Tea Muffins for Anytime. from all things delicious on Vimeo.

Lately, tea won't leave me alone. First there were Matcha macaroons at Takahachi Bakery, then Black Tea and Fig Jam at Lucy's Whey by way of Quince and Apple Jam Co and then an Earl Grey and Cream cookie at Birch Coffee. 'Tis the teason. My own thoughts started steeping and I brewed these muffins, using my favorite tea from Harney & Sons: Hot Cinnamon.

...Where did you THINK I was going to say I was putting...

Read Post