Feeding Teenagers, Fighting Grocery Tabs, and Finding My Rhythm as a Chef at Home
Finals, late dinners, and the quiet joy of feeding the people you love—even when the fridge is empty and the apps are open. Plus two real-life recipes you’ll want to bookmark.
A Slice of Home Life (Before It All Starts Again)
As fun as it is to travel, something is grounding about being back in my own kitchen—with my favorite knife, my playlist, and the fridge just full enough.
Finals are wrapping up. Ballet and band rehearsals are in full swing.
And most nights, we’re eating dinner at 9 pm. Late, chaotic, but still at the table—together.
It reminds me of my childhood in London, waiting for my dad to get home from work.
He’d pour a martini—Stoli from the freezer, two onions unless it was a blue-cheese olive kind of night.
We’d eat late, talk about the world, and finish every meal with fruit, peeled and passed around only if it was “worth sharing.”
That rhythm lives on here.
Different cast. New city. Same table energy.
Because no matter how full the day is, gathering around the family table is still one of the best ways to get people to talk.
Now Booking: Summer 2025 Private Chef Experiences
Whether you’re hosting in NYC, the Hamptons, Upstate New York, the Berkshires—or flying somewhere special…
I’m offering a limited number of curated private dining experiences this June through August.
From intimate dinners to full weekend retreats and seasonal farm dinners, I bring thoughtful, ingredient-driven cooking and warm hospitality wherever you are.
If you're planning something special—or know someone who is—I’d love to connect.
Reach out directly at nicolevotano.com or feel free to forward this to someone planning a summer gathering.
Let’s make it unforgettable.
My Miami Map: Buena Vista & Beyond
My Miami Map: Buena Vista & Beyond
🏠 Buena Vista is home.
Tucked between Midtown and the Upper East Side, it’s a quiet pocket with creative energy and just enough great coffee and bread to keep me writing.
🍞 Saturdays = Sullivan Street Bakery
Their public bakesale is one day only (Saturdays)—it’s hidden, but absolutely worth finding.
🍞 Fridays = Zak the Baker
Always preorder the challah (trust me). If you can stay for lunch, the tuna melt is 100. The conchas and cinnamon rolls? Gone in minutes at my house.
🌿 Legion Park Farmers Market
October to May, this market is a favorite. Right now, it’s hot and the produce is sparse—but when it’s in season, it’s one of the best ways to connect to local growers.
🛒 Trader Joe’s Midtown Miami
It’s not dreamy, but it’s what we’ve got. The kids love the soup dumplings, I grab pantry staples and flowers, and we all pretend we’re not going back again next week.
☕ Caracas Bakery
Perfect for breakfast catch-ups. I always get the bread with cinnamon and sugar on top (still don’t know what it’s called, still obsessed).
🥚 Barista & Baker
Their egg pastries are magic. Ideal for solo resets between errands, calls, or just life.
🍽️ Boia De
My favorite last-minute indulgence if I’m lucky with timing. Always satisfying. Always just the thing.
✨ These places make up the rhythm of my week.
And even with all this… sometimes, the fridge is empty. The schedule’s packed.
So I do what we all do: open Amazon.
What My Grocery Carts Are Teaching Me
I’m a chef. A consultant. A mom.
And somehow, grocery shopping is still the most frustrating part of my week.
I’ve been toggling between Amazon Fresh and Whole Foods, trying to stock the fridge without losing my mind. And I’ve got questions.
Same parent company.
Different tabs.
Different carts.
No overlap.
You want fresh halibut? Whole Foods has it behind glass.
Amazon Fresh? Vacuum-sealed filets, six months frozen.
Need Kewpie sesame dressing? Whole Foods? Check.
Amazon Fresh? Not a chance.
It’s the same with cheese.
At Whole Foods, I can get a triple crème brie that practically smiles when you cut into it.
Amazon Fresh? Shrink-wrapped sadness.
So I did a quick side-by-side comparison:
So yes—Amazon Fresh is cheaper. But it’s also… less.
Less quality. Less control. Less confidence that what shows up will inspire me to cook anything at all.
I’m working on a longer piece about this—part shopping guide, part personal essay—because this isn’t just my story.
It’s anyone trying to feed their people well in a system that makes it harder than it needs to be.
When Taste Matures (Even in a Chef’s Kitchen)
The other morning, I caught my daughter eating sliced avocado with olive oil, bee pollen, and Maldon salt.
She used to only eat avocado as guacamole—she is Mexican, after all.
Now? She snacks on it with joy. And the bee pollen? Her latest obsession.
It reminded me that taste evolves—even for kids raised by chefs.
Sometimes all it takes is time, curiosity, or the freedom to make something for yourself.
That avocado plate?
She made it. Not me.
Watching her discover flavor, claim it, and build rituals around it is one of the most beautiful parts of motherhood.
"Taste evolves—even in a chef’s kitchen. You just have to wait for the spark."
Cook This: Bone Broth for Body and Soul
Nicole’s Real-Life Bone Broth
Ingredients:
2–3 lbs mixed bones (chicken backs, feet, or beef/chicken combo)
1 onion, quartered (skin on)
6 carrots, halved
6 celery stalks, halved
1 bay leaf
A few sprigs of thyme or parsley - rosemary if you like it
Sea salt
Water to cover
Instructions:
Combine everything in a stockpot or slow cooker.
Cover with water. Bring to a boil, then reduce to a very low simmer.
Let it go 8–24 hours. Skim occasionally. Strain and season.
✨ Use it to cook grains, sip it solo, or make leftovers taste brand new.
Bake This: Brown Butter Banana Loaf with Almond Crumble
For the loaf:
1/2 cup unsalted butter, browned + cooled
3 very ripe bananas, mashed
3/4 cup brown sugar or coconut sugar
2 eggs
1/2 cup full-fat Greek yogurt
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
For the topping:
1/4 cup sliced almonds
2 tbsp flour
2 tbsp brown sugar
2 tbsp cold butter
Pinch of cinnamon + flaky salt
Instructions:
Preheat oven to 350°F. Grease a loaf pan.
Mix wet ingredients. Fold in dry. Don’t overmix.
Pour into the pan. Mash the topping together with a fork, scatter over the top.
Bake 50–60 minutes, until golden and springy.
✨ Even better the next day. If it lasts that long.
🌍 Explore: My City Guides Are Live
If you loved the peek into my Buena Vista rituals, you’ll love this—
My City Guides are now live on the site, and they’re filled with the real places I actually go.
🗺️ Where I eat, sip, and stock up
🍴 Hidden gems + chef-trusted favorites
📍 Google Maps links to take them on the road
Start with Miami or NYC → Explore the City Guides at nicolevotano.com
Your Turn: What’s Home Look Like for You Right Now?
Is it dinner at 9pm?
A breakfast ritual that’s finally working?
A market or bakery that anchors your week?
Hit reply and tell me—I always love hearing what you’re cooking, craving, or learning to love again.
💌 Enjoy this? Share it with a friend who needs good food + honest stories
📍 Bookmark it for the banana loaf alone
🛒 Forward it to someone navigating the two-cart chaos
💻 Explore more at nicolevotano.com
📲 Follow me on Instagram and LinkedIn
Thanks for being here, for being curious, and for coming along for the ride—whether we’re talking bee pollen, bone broth, or the sweet spot between dinner and bedtime.
Until next week,
xx
Nicole
Mom, Chef, Entrepreneur, Explorer of Flavor & Life
chefnicolevotano.com | @thechefnicole | Nicole’s Global Palate on Substack
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