Kitchen living with Corinne: a place to share recipes, kitchen experiments, and life’s food moments. I started this blog after graduating from college and moving back home with my parents for a few months. My mom had been cooking for us all of our lives so it was only natural that she would want me to continue learning how to cook once I got out of school. Plus, we’re Italian so we love food!I love coming up with new recipes but sometimes they can be difficult. Fortunately, I have some tips that help me get over the hump when it comes time to create something new:
Corinne, who has been a professional cook for over 20 years, shares her favorite recipes.
Corinne, who has been a professional cook for over 20 years, shares her favorite recipes. She is a chef and hosts cooking classes in Los Angeles. She has a blog, website, cookbook, and even a podcast!
Welcome to Kitchen Living with Corinne, where we share our favorite recipes and reveal the secrets that make your cooking better.
Corinne is a professional cook who can take any recipe and make it better. She knows how to put together the right ingredients in just the right proportions, and she doesn’t waste time on unnecessary techniques or equipment. Her kitchen is well-stocked with quality kitchen tools like copper pots, knives sharpened by hand, mortar and pestle set up next to her stovetop, roasting pan lined with parchment paper at one end of her countertop workspace (so nothing sticks).
Corinne is also a student of history; you’ll see this reflected in her cooking style as she puts together classic dishes using ingredients from around the world. If there’s one thing she teaches us it’s this: never forget where you came from; always respect your roots!
Quick tip: It’s important to have good knives in your kitchen. A “chef’s knife” is a great place to start.
“The right knife is an investment—it will last you years, if not a lifetime,” says my friend. “I once got a really good knife as a gift and realized how much easier it made cooking. It was like I had magic in my hands!”
So, what makes a good knife?
- A handle that feels comfortable to hold and fits your hand well. You may need to try out different brands to find the one that fits you best (and remember: it’s okay if there are multiple models with similar handles).
- Sharpness! You want it sharp enough for slicing through most foods easily but not too sharp so that it’s dangerous when handling food or cutting yourself on accident.
- Durability means being able to maintain the sharpness over time; this includes being able to sharpen them when necessary (a whetstone should do) and also having nonstick coatings on both sides of the blade so they don’t rust easily when exposed moisture.”
The core ingredients of this recipe are white sweet potatoes, which have a lighter flavor than orange ones.
One of the best things about white sweet potatoes is that they have a lighter flavor than orange ones. This makes them ideal for pairing with other ingredients, while still providing the same nutritional benefits of sweet potatoes in general.
White sweet potatoes are also softer than orange ones, which means they’re easier to slice and dice. They’re also very versatile in different types of recipes—you can turn them into chips or fries, bake them in muffins and cakes, add them to casseroles or soups as a side dish…the possibilities are endless!
I use these three spices all the time!
- Garlic Powder
- Onion Powder
This recipe makes 6 servings so you can freeze leftover portions for future meals.
Freeze leftover portions for future meals, or for when you’re out of milk. I like to freeze individual servings in Ziploc bags so I can easily grab one on the go, but this recipe makes enough that you could also freeze it in a big freezer bag and save the rest for another day.
When you’re ready to reheat frozen leftovers, just put them in the microwave until they’re warm—no need to thaw them first. You can also heat them up in an oven if you prefer not to use electricity (which is helpful if there are no microwaves nearby). Simply cover with foil and bake at 350°F (177°C) until heated through!
If you don’t have a refrigerator at your house yet, or if yours stops working unexpectedly while there are foods inside it due to lack of power supply during a natural disaster such as flooding or fire damage from wildfires like California experienced recently…
Use canned beans for a shortcut that still tastes authentic.
Beans are a staple in many Mexican dishes. Whether you’re making tacos, burritos or chili, beans are an important part of the meal and this is why it’s important to know how to make them yourself. The great thing about making your own beans is that they taste so much better than the canned stuff. But what if you don’t have time? Or maybe you just want something fast and convenient? Luckily, there’s an easy solution: use canned beans for a shortcut that still tastes authentic!
Canned beans are convenient because they come pre-cooked and ready to use. They’re also less expensive than dried beans (which need to be soaked overnight before cooking), much faster to prepare (no overnight soaking required) and easier on your wallet as well because they last longer in your pantry than dried ones do when opened up at home without refrigeration (check out our blog post on storing tomatoes).
- If you’re using dried beans, soak them overnight and then cook them for about 45 minutes in boiling water before using them in the recipe. Add salt to the water while cooking.
- Rinse and drain the cooked beans well before adding them to your recipe.
Here are some tips and tricks from Corinne’s home kitchen!
- How to make the recipe:
- How to store the recipe:
- How to prepare the recipe:
- Cleaning up after making a meal, whether it’s just yourself or a party of 20 people, is no fun. These are some tips and tricks from Corinne’s kitchen that can help you get through it all more quickly!
How did you start creating original recipes?
In high school, I was the weird kid who always had a sandwich in my locker. I loved to make and eat food. My parents are both incredible cooks and taught me a lot about cooking and baking when I was growing up. They also cooked our family’s favorite dishes on Sundays, which became an important part of my weekly routine as well as my culinary education. It was easy to see that food was important in our family—and it still is!
I started experimenting with different ingredients when I moved out on my own for college; mostly because there wasn’t much other stuff to do besides study (I’m not joking here), but eventually I started making recipes from scratch again—I missed it! And now that we’ve got two kids running around here all day long, making sure they’re well fed has become even more crucial than ever before.”
How do you come up with new ideas for Kitchen living with Corinne?
I’m always looking for new ways to make dinner. I love cooking with my kids and husband, and I’m always looking for new ingredients to try or recipes to try. I also love traveling. When we go somewhere new, it’s amazing how many new foods you can find!
What inspires you?
- Your family
- Your friends
- Your travels
- Your food
- Your home
- Your life and the things that make it special to you (your job, hobbies, interests)
- The places that inspire you, whether they’re in your neighborhood or far away.
Where do you find your recipe inspiration?
You can find recipe inspiration from many different places.
- Cookbooks – There’s a reason why everyone loves cookbooks! They are filled with delicious recipes and the stories behind them. And of course, they have pretty pictures to look at while you’re cooking or baking.
- Cooking shows – You don’t have to be a professional chef or food blogger to find some great ideas in cooking shows on television. I love watching cooking shows like Top Chef and Master Chef Junior because they inspire me with new ingredients and techniques that I haven’t tried before.
- Food magazines – Magazines are another great source for inspiration when it comes to finding new recipes, especially if you have an interest in a specific type of cuisine or food style (Italian, Asian fusion etc.). I always get excited when there’s a new issue at my grocery store because it means there will be several new recipes waiting for me inside!
- Friends/colleagues/family members who love to cook – These people can all help inspire your own cooking experimentation by giving you tips about how they’ve been successful with certain dishes/ingredients/techniques etc., so make sure not leave out this valuable resource when brainstorming ideas!
Do you have any Kitchen living with Corinne?
- A dinner party is a great opportunity to get creative with your food. I love roasting chicken, risotto and chocolate cake. I also enjoy cooking steak on the grill and making curry at home.
- It’s nice to have a variety in terms of what you’re eating – so try tuna pasta or chicken wings for something different! If you’re more into meaty meals, then steak and kidney pie will be perfect for you! Or perhaps you prefer something lighter like chicken parmigiana?
What was the most challenging recipe for you to make?
The most challenging recipe for me to make is my vegan tofu scramble. I love tofu, but it can be hard to find good recipes for it. I was inspired by a recipe I saw on the internet, but it wasn’t vegan.
I decided to try making my own version of the scrambled eggs dish using soy milk and tofu instead of eggs and dairy products.
The hardest part about this recipe was getting all of the ingredients together in one place before starting on cooking day because there are so many different things that need to be prepared before cooking begins!
What was the easiest recipe for you to make?
What was the easiest recipe for you to make?
- It’s easy to make: There are no fancy ingredients, no complicated cooking techniques, and almost zero cleanup. You can just toss everything into a pan and cook it until it’s done.
- It’s easy to clean up: The only things that need washing are your pan, knife, and cutting board. No dishes or dirty utensils to worry about!
- It’s easy to make again: Because there are only 4-5 ingredients in this dish, once you have them on hand they’re ready whenever you want them (and trust me when I say these will be some of your favorite staples). Plus it doesn’t take long at all – less than 30 minutes from start to finish!
- It’s easy for a crowd/large group: Meals like this are perfect for feeding large groups since they’re quick & simple but still delicious enough that everyone will want seconds (or thirds). They also work well if someone drops by unexpectedly because these types of meals don’t require any significant prep work beforehand!
Which recipe are you most proud of and why?
My favorite recipe is the one my family makes every year at Christmas. It’s a simple and delicious dessert that everyone loves, especially the kids. The only downside is that it requires a lot of ingredients and takes some time to prepare, but it’s worth it.
If someone could go on a vacation anywhere in the world, where would it be?
If you could go on a vacation anywhere in the world, where would it be?
I would go to Italy because it’s my favorite place in the world. It has the most beautiful landscape, delicious food and wine, and amazing people. The weather is usually great too!
kitchen living with Corinne Ettienne
I’m Coryanne Ettiene, a food blogger and editor-in-chief of this space. I’ve been cooking since I was quite young, both at home and in restaurants around the world. When I’m not cooking or eating, you can find me hanging out with my husband and our two cats in Brooklyn.
The kitchen living with Corinne diaries | editor-in-chief
The Kitchenista Diaries is a blog dedicated to all things FOOD! It’s a place to learn, find hacks and tips, travel and adventure, and find recipes and food moments.
A Place to Learn
A Place to Learn.
Learn how to cook with us.
You can learn about cooking, food, ingredients, recipes, and more! We’ll show you how to take your skills in the kitchen up a notch with our quick & easy recipes along with tips on making your own kitchen living with Corinne!
Hacks and Tips
- Poached Eggs
- Latte Art
- Scrambled Eggs
- Macarons (preferably with a macaron mat)
Travel and Adventure
Travel and adventure
This section is where I’m going to share all my travel photos, stories, and experiences. If you want to read about what I’ve done and seen in the world—and maybe see some of my delicious food creations along the way—then read on!
Recipes and Food Moments
I am a food blogger, cookbook author, and recipe developer. I love cooking and eating, and my goal is to share delicious recipes with you. Each month I post about new recipes, kitchen living with Corinne experiments, life’s food moments as well as travel adventures with my husband.
Learn, Cook, Eat, Enjoy.
I’m Coryanne. I’m a food writer, photographer, and recipe developer who loves to cook and bake. I also have a passion for photography, and design and occasionally geeking out on technology.
I originally started The Kitchenista Diaries as a food blog back in 2014 but over time it has evolved into something more than just sharing recipes. It is now a place where you can find inspiration from my various experiments in the kitchen living with Corinne or learn new cooking tips and tricks along with me!
Thoughts on New Cookbooks
What’s your favorite cookbook?
- Why do you like it?
- What recipe is your favorite from the book and why?
What is your favorite food?
- Why do you like it so much? Give a reason, but don’t give away the answer.
What is your favorite restaurant or food truck?
Ingredients I Love
I’m a big fan of ingredients that are easy to find and inexpensive. The more I cook, the less I want to spend money on expensive ingredients that are hard to find (like truffles), or ones that you don’t use much (like gourmet pistachio paste). Below is a list of some of my favorite ingredients, along with what I like about them and how they can be used in your kitchen living with Corinne:
- Eggs: big eggs from cage-free chickens; they’re cheaper than small eggs from caged hens, but still expensive enough that you’ll feel like an adult when you buy them. You can get two dozen for about $4 at most grocery stores; just make sure you wash them before using them! You can also purchase eggshells in bulk online for as little as 25 cents per dozen—but even if the special deal isn’t happening when you check out, it’s worth buying them anyway because there are so many things one can do with those shells besides just throw ’em away! I personally love using leftover eggshells in whatever watery soup or sauce I’m making next because it adds extra calcium into my diet without having to take supplements or eat a bunch of weird yogurt flavors only sold by Whole Foods workers who have been paid off by my husband’s company…which is exactly what happened last week when he ran out of cash while trying to pay me back for something else he did wrong.”
Life’s Food Moments
Food is such a big part of our lives. It brings us together with family, friends, and even strangers. We cook for others in need and we share stories about the many great meals that have graced our table. For some, it’s an everyday occurrence but for others, it might be something special that happens only once in a while. I would like to hear from you what makes a “food moment” special. What are some of your favorite food moments? What are some of the most memorable food moments you’ve had? The most memorable food experiences shared with friends or family?
Can I substitute for the sweet potatoes?
You can try substituting any other root vegetable, like carrots or turnips. It’s not going to be exactly the same, but it’ll probably be pretty close!
What can I substitute for the beans?
I’d recommend you try this recipe with lentils instead of chickpeas; they’re cooked a bit faster and have a firmer texture. You could also use black beans or pinto beans if you happen to have some on hand!
What can I substitute for the peanut butter?
Try replacing that natural nutty flavor with tahini (sesame seed paste) or almond butter instead! Both are delicious ways to add some protein into your meal without needing much effort at all—plus they go great with curry powder too! 🙂
What can we sub out in place of these vegetables/spices? We don’t really like bell peppers 🙁 Or how about omitting them altogether as opposed to using another vegetable instead?
What is the best way to store Corinne ettiene?
In a cool, dry place. The refrigerator is too damp for them, and the freezer will kill them. If you want to store them for longer than a few weeks, wrap them in paper towels and then put them in an airtight container.
How should I cook Corinne ettiene?
You can saute it with butter over medium heat until golden brown (but not burnt), or steam it with a little water and salt. I also like roasting it in the oven at 350F for about 40 minutes with some olive oil brushed on top (to get crispy). Or just eat raw! It’s good either way! The texture of cooked coryannes is more interesting than that of raw ones though—they are softer but still crunchy when cooked right away after being picked fresh out of the ground (like my mom used to do every summer).
The kitchen is where life happens for me, and I’m excited to share my moments in the kitchen living with Corinne with you. I hope that you will join me as I learn more about food, cooking, and food photography so we can all enjoy food safely and eat well together each day.