Renowned chef Hillary Sterling shares her favorite recipe for dining solo

Renowned Chef Hillary Sterling Shares Her Favorite Solo Dining Recipe

Renowned chef Hillary Sterling shares her favorite – Hillary Sterling, a celebrated chef known for her vibrant restaurant Ci Siamo in New York City, often finds herself reminiscing about simpler times when she’s cooking alone. Despite her accomplished career, which has seen her collaborate with culinary legends like Bobby Flay and Missy Robbins, the Le Cordon Bleu graduate admits to enjoying comfort foods that feel effortlessly familiar. From her cozy Brooklyn kitchen, she sometimes leans into the basics—like scooping pretzels directly into a tub of hummus—or orders delivery from her favorite steakhouse, Peter Luger, just five blocks away. “I’ve developed a habit of ordering the same dish repeatedly,” she said, revealing her go-to order: “a Caesar salad and a burger, medium-rare.” This preference reflects a personal truth about cooking: even the most seasoned professionals relish the ease of straightforward, satisfying meals.

Roots in Family and Tradition

For Sterling, the allure of simple food is deeply tied to her family heritage. Growing up, her grandparents navigated the hardships of the Depression, yet their home remained a haven filled with warmth and culinary creativity. “My grandma was a resourceful yet heartfelt cook,” she recalled. “She made sure our kitchen always felt like a gathering place, even when we were just a family of four.” This connection to her roots has inspired her to revive a dish from her grandmother’s repertoire: kosher spaghetti and meatballs, served with soft, fluffy white bread. “It’s a recipe that reminds me of her,” she said, emphasizing its emotional and nostalgic value. Though she now runs a bustling NYC restaurant, the charm of that childhood meal continues to influence her cooking philosophy.

“I love amatriciana because it’s like the best parts of marinara, the sweet-tart tomatoes, mixed with my favorite part of carbonara: bacon. Or guanciale, if you have it.”

Amatriciana, a sauce with origins in the Italian town of Amatrice near Rome, has become a cornerstone of Sterling’s solo dining routine. Featured in her latest cookbook, *Ammazza! Culinary Adventures from New York to Italy and Back Again*, the dish holds a special place in her heart. “It’s something I can prepare reliably, even in a rush,” she explained. The recipe requires minimal ingredients: a can of tomato paste, an onion, a box of pasta, some bacon (or guanciale), and a wedge of pecorino cheese. “If you keep these staples on hand, you can whip up a meal that’s both nourishing and delicious,” she said, highlighting the accessibility of the dish.

Why Solo Meals Can Be the Best

While large gatherings might be the norm in professional kitchens, Sterling believes that single-serve meals often yield the most rewarding results. “Pasta, in particular, is a dish that shines when made for one,” she noted. The process of emulsifying a sauce in a single pan, supported by the starchy water released from cooked noodles, creates a more intimate cooking experience. “It’s easier to focus on the balance of flavors, and the result is a more refined taste,” she said. This method aligns with her teaching approach at Ci Siamo, where she encourages her staff to master techniques that prioritize simplicity and precision.

When preparing a meal for oneself, Sterling recommends pairing her amatriciana with roasted broccoli and garlic, or a light white wine like pinot grigio. “Even a basic pasta dish can feel indulgent with the right accompaniments,” she added. The combination of ingredients, she explained, offers a sensory experience that bridges the gap between home cooking and restaurant-quality meals. “It’s about trusting your instincts and embracing the joy of creating something that feels right.”

From Solo Meals to Shared Experiences

Although Sterling thrives in the fast-paced environment of her restaurant, she also cherishes the quiet moments spent in her own kitchen. “Dining alone doesn’t mean sacrificing quality,” she said. “It’s a chance to savor the details and connect with the food on a deeper level.” This sentiment extends to her cookbook, which blends solo-friendly recipes with those designed for larger groups. “I want readers to feel confident in their cooking, whether they’re feeding one person or a crowd,” she said. The book includes over 100 dishes, each with practical tips that make preparation effortless and enjoyable.

Her approach to cooking is rooted in the idea that perfection isn’t necessary. “It’s OK to experiment and make mistakes,” Sterling said. “The key is to trust yourself and enjoy the process.” This philosophy is evident in her own kitchen, where she often turns to her favorite backup plan: hummus and pretzels. “They’re a reliable duo for when I need a quick, satisfying bite,” she admitted. The simplicity of these foods, she believes, underscores the beauty of everyday cooking.

A Culinary Journey Through Italy

Sterling’s passion for Italian cuisine began with her travels across the country. “I’ve eaten my way through Italy, and it’s those experiences that shaped my love for its flavors,” she said. Her journey started with a year-long desk job post-college, which she found dull, prompting her to pursue culinary school in Chicago. “It was a turning point,” she reflected. “I discovered that cooking was the best job in the world.” Now, with plans to open a second Ci Siamo in Boston through Danny Meyer’s Union Square Hospitality Group, she continues to draw inspiration from her Italian roots.

One of her most cherished traditions is the use of shallots instead of red onions in her recipes. “Shallots add a subtle sweetness that enhances the dish without overpowering it,” she said. The technique involves halving the shallot and slicing it thinly before cooking. “It’s a small detail that makes a big difference,” she added. If shallots aren’t available, she suggested using rigatoni as an alternative. “The formula works just as well with different pasta shapes,” she said. These insights reflect her commitment to making complex techniques approachable for home cooks.

Embracing the Joy of Cooking

Even when the dish isn’t flawless, Sterling remains unfazed. “I’ve learned that ‘bad’ pasta is often still good,” she said with a laugh. This perspective is part of what makes her recipe so endearing. “It’s a reminder that cooking should be about fun and connection, not just precision.” Her goal, she said, is to inspire others to embrace the kitchen with confidence. “If you can make a meal for one, you can make it for many,” she added. The concept of *ammazza!*—a Roman expression for overwhelming joy—cements her belief in the power of simple, well-crafted meals.

As she prepares for the next chapter of her career, Sterling remains grounded in the values that have guided her since childhood. “The joy of cooking comes from the process, not the outcome,” she said. Whether it’s a cozy night with hummus and pretzels or a refined bowl of amatriciana, her meals are a testament to the idea that even the most modest dishes can carry profound meaning. “Every plate tells a story,” she said, and for her, that story is one of resilience, creativity, and shared moments.