Melody Jackson

I spent my twenties abroad traveling and eating. I learned from a street vendor in Bangkok, made pasta with an Italian grandmother, and figured out jerk seasoning in Jamaica; Each place taught me something new about flavor.

When I settled into my own kitchen, I realized I had collected a lot more than recipes. I had techniques, stories, and a deep understanding of how different cuisines work.

Now I translate those experiences into recipes that actually work in real kitchens.

Every recipe here has been tested in my kitchen until it's right.