Behind Closed Doors: Amy Chaplin


You may know Amy Chaplin as the former executive chef behind New York institution Angelica’s Kitchen, or from her book “At Home in the Whole Food Kitchen”. Being that she is one of the brightest minds in plant-based eating we couldn’t help but want a peek inside her fridge. And it delivers the best of the best. We also couldn’t agree more with her mission that encourages  people to stock their fridges with organic and local whole food ingredients, giving them the inspiration to cook at home.

What is your food philosophy?

Cooking is one of the best ways to connect with nature and to nourish and nurture ourselves and others, especially if our ingredients are local and organic.


Top Shelf:

Flax Oil, homemade Almond Milk, Anita’s Coconut Yogurt (THE BEST), my favorite crunchy Almond Butter (from Masa Organic at Ferry Plaza Farmer’s Market in San Francisco. I sent myself a case last visit), Greek olives, Hemp Seeds, Miso Tamari from South River Miso (really delicious if you remember to mail order it!) EDEN soy milk (still the best addition to Earl Grey Tea with Ginger). There’s also some Water Kefir grains up there from Gem Cultures that I haven’t got around to trying!


Middle shelf:

South River Miso in different flavors, Fermented Vegetables from Real Pickles (I usually have a few varieties to add to meals), some leftovers; cooked forbidden black rice, pickled cucumbers, Saffron Eggplant Stew (all recipes on my blog!) Edible Roses (UNSQ farmer’s market), Eggs and Fresh Tofu


Lower middle:

Cooked Chickpeas, Avocados, Broccoli, Kale and container of washed Cilantro that I love adding to meals.


Bottom shelf:

Wine, Champagne and other cocktail ingredients. Pita Bread.

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