100 new recipes & counting…
Meet Amanda, the low profile bon-vivant behind @dc_eats_ and the chef behind the camera. Without any formal training or work experience in the culinary world, Amanda started to cook new recipes as a way to pass time while locked down in a new city. However, cooking out of boredom quickly turned into cooking as a passion. This Q+A dives into the sensory journey of cooking, tasting, and the pleasures of experimenting
…100 new recipes later.
What led to such an appetite for cooking ?
I’ve always been into cooking and grew up around delicious food, but never really dedicated enough time to it. Because of COVID-19 and lots of extra time during quarantine, I turned to cooking as a way to keep busy.
Was there a defining moment (or recipe) that inspired you to start cooking more?
I remember it was one of the first Sundays I spent here in DC. The movers had just left, I was alone in my apartment and I didn’t know anyone. I went to the grocery store and passed by the meat and cheese section, and thought “Why not spoil myself?” I bought some nice cheeses, nice meats, some freshly baked bread, wine and other tapas. When I got home I set up my own charcuterie board, I played music, and had my own party. I loved every second of it and realized I didn’t need someone else to have moments like that; I could fully create these moments by myself for myself. It was such a feel-good moment! I look back and definitely think that night was a major turning point.
What led to the creation of @dc_eats_?
Once I really started getting into it, it basically turned into a whole affair. I’d look for recipes throughout the week, put together a whole weekend menu, cook it all up, and invite friends. I called it the “Sunday Lunch Series”. I’d take photos and figured, why not just create an instagram dedicated to everything I’m cooking. This way, if I wanted to share it with anyone, it was all in one place.
How often do you cook new recipes?
A couple times a week, but on Sundays is when I really take over the kitchen. It ends the weekend on a nice note. And it also gives me an exciting project to look forward to throughout the week. I don’t keep exact count but I know I recently passed my 100 recipes mark!
Picking a new recipe can be very overwhelming. How do you decide what to cook when there are so many options?
I try not think about it too much. If I like it, I just go for it and figure it out. But I also highly recommend signing up for weekly produce deliveries from local farmers and growers. Many cities already have co-ops and organizations in place that do this. It basically narrows down your options by giving you only what’s in season. Once you start cooking seasonally, picking a recipe becomes way easier.
(“Hungry Harvest” is the organization Amanda recommends & they offer delivery services to different areas around the country. Click here to see if your neighborhood is one of them. )
How has cooking allowed you to slow down and connect more to the present?
Cooking has been really meditative for me because my mind is only on what's happening in the kitchen. My work can sometimes be highly-stressful so when I set time aside to cook new recipes, sit down, and enjoy my meals, it really lets me slow down and disconnect from everything else that’s happening outside of the kitchen.
How has cooking affected your curiosity and creativity?
I’ve definitely become way more adventurous when ordering at a restaurant. And whether it’s a new ingredient or technique I’m trying out at home, it’s a learning experience every time. I feel really good about myself because I feel like it’s another skill set I'm improving every day. Creatively, it’s fun to transform random ingredients into something tasty and beautiful. I’m also a sucker for plating nicely and setting up the table. The whole thing is an art!
Do you prefer cooking or baking?
I like both, but with baking, it all needs to be so exact with measurements. Cooking has more leeway and you can wing it a bit more. And since I botch up recipes left and right, I prefer to cook.
Favorite type of cuisine?
I’ve always leaned towards Mediterranean food but I’m working my way into Middle Eastern cooking.
Do you have any rituals when it comes to your cooking?
I definitely like to start early. It’s quieter and I get to cook in peace. Plus, it means I can cook and enjoy my meal in the natural sunlight. Typically I’d say a good playlist is also key, but in the past, I’ve messed up several recipes because I’m too distracted by the music…. so sometimes I’ll just cook in silence. It’s nice to let my mind wander aimlessly.
What is the most interesting ingredient you’ve cooked with ?
Romanesco broccoli looks cool BUT working with active yeast is a whole separate rollercoaster. You learn a lot.
Most underrated ingredient?
Pluots (it’s basically a cross between plums and apricots) - you don’t hear about them too often, but they’re incredible.
What is at the top of your ‘ingredient wish list’?
I’ve had my eye on some orange blossom water…. Not sure what I’ll use it for, but I’d love to try some out!
Top 3 favorite Instagram accounts to follow?
@Carolinagelen - She makes every recipe look really easy (and really beautiful), shares lots of cooking tips, and you honestly just wanna be friends with her.
@Smallorchids - She’s the Afro-Latina executive pastry chef for Compass Rose. She’s amazing at what she does and elevates Caribbean flavors in a way that deserves a Michelin star
@Eminchilli- A true “bon-vivant”! She’s this whimsical American lady who lives in Italy and has completely adopted Italian culture and shares it with the world. I want her to adopt me next.
What are your go-to recipes?
Appetizer: Bruschetta
Main: Mustard Glazed Pork Tenderloin
Dessert: Pancakes
But I wouldn’t pair these all together…
If you could curate a dinner menu with some of your favorite recipes, what would you recommend?
Salad: Garlicky Kale Salad
Appetizer: Maple Roasted Delicata Squash (tip: pomegranate seeds and/or goat cheese on top are *chefs kiss*)
Main: One-Pan Basil-Plum Porkchop
Dessert: Flourless Chocolate Espresso Cake
Most challenging recipe?
Anything with dough. Dough and I just haven’t gotten along. Because of this, I can now say I really really really appreciate good baked bread.
What’s at the top of your ‘to-cook’ list:
Focaccia or khachapuri (typical cheesy bread bowl dish from Georgia—the country)
What's your advice for someone who would like to start cooking new recipes?
Don’t think about it too much. Eat with your eyes, if it looks nice, go for it! If you’re scared it’s not gonna turn out great, don’t invite anyone, it takes off the pressure. Also never forget, google is your best friend.
From a random charcuterie-board-party-of-1, to 100+ new recipes under her belt, Amanda reminds us how one act of self indulgence followed by curiosity can expose a side of you, you didn’t realize was there the whole time. For those tempted to wonder, an important question we should always continue asking is…
“When was the last time I did something
for the first time?”
By trying something new (and often), we fling the door open to a realm of possibility. Some might stumble upon a passion they didn’t know they had, while others might realize the passion they were looking for, actually lies somewhere else. By saying “Sure, why not” to something new, we let our curiosity take the lead and there’s no telling where it’ll go. There are endless versions of ourselves that simply need tapping into. Our only certainty is that we are limitless.
If you can’t remember the last time you did something for the first time, trying out a new recipe is always a great way to start.
Bon appetit and cheers to wherever your curiosity takes you!
Follow Amanda’s cooking account @dc_eats_
Follow Amanda Fernandez-Rodicio @Amanda_fdzrodicio
