Emily Clifton

I love to cook and learn about food. I was born and raised in New York City and I was exposed to a lot of different food cultures as a kid though I was weirdly picky. I hated mashed potatoes but I loved kim chee. Hated fish, loved escargot. I said I was weird, don’t judge me.

My mom is a great cook but I definitely don’t have any “passed down from grandma” types of recipes. Both my grandmothers were horrible cooks. I mean really, truly bad. I give my mom a lot of credit for knowing that string beans are not actually supposed to be gray.

In real life I’m a film/TV editor which just might be the most fun job in the world. Occasionally it can be the most annoying job in the world which is why I really appreciate it when I get to take a break and do my other favorite things which is cook, take photographs and write.

Buffalo Shrimp and Blue Cheese Grits

Shrimp and grits is a Southern favorite which has been adapted in this recipe to feature the Northeast favorite, buffalo sauce and blue cheese. It’s crispy shrimp tossed with spicy, buttery buffalo sauce, and corn grits with plenty of salty, crumbly blue cheese.

23 Shares

Warm Sticky Toffee Pudding

Sticky toffee pudding is a hallowed British dessert which is essentially a warm date cake served with a toffee sauce. It’s deliciously rich and comforting treat, perfect for a chilly evening.

7 Shares

Cilantro-Lime Chicken

Modeled after the citrus, cumin and cilantro pernil pork shoulder, this chicken is easy to make on a weeknight, with just as many great flavors.