Deanna Mackey

General Manager

Orange Stuffing

My parents loved to entertain and from my earliest memory they hosted Thanksgiving and Christmas Eve dinner. There was the traditional fare… but the most anticipated dish was Nicaraguan Stuffing, or as I always referred to it, Orange Stuffing.

Alex Kim

Chief Revenue Officer

Cuban Picadillo

Both of these recipes are something my dad made during the holidays - Thanksgiving and Christmas. Growing up in the Yucatan, my dad learned how to prepare food from that region and passed this on to me and my siblings. Each holiday season, I make these dishes for my family and friends as a way to honor my family’s culture and history.

Ashley Carbonell

Donor Engagement Manager

Butter Mochi

Butter mochi is a delicious, soft Hawaiian dessert. It is made with rice flour so it is gluten free and has a nice texture. This is a dessert that is great for a big group and is what I bring to family gatherings. It reminds me of all the fun family parties I’ve had over the years with rooms full of laughter and loved ones. It is very similar to bibingka, a Filipino dessert.

Brenda Jones

Planned Giving Program Manager

Lemon Garlic Salmon Easy Tray Bake

When your unexpected guests announce they are 5 minutes away (and what joy, they happen to be stopping by precisely at dinner time;) you can throw this together and skip the 60 minute marinade entirely. After dinner they will beg you for the recipe of what they assume is a 5 star gourmet creation. Nod wisely and tell them it’s a family secret passed down from your dear Gramma.

Emily Wenk

Mid-Level Development Officer

La Copine Gazpacho Blanco

Gazpacho may not be the first dish that comes to mind for winter, but as a devoted fan of all things soup, I couldn’t resist sharing this surprisingly fresh, slightly sweet, and wonderfully vibrant recipe.

I recently enjoyed it at one of my favorite spots near Joshua Tree, La Copine, and loved it so much that I promptly bought the cookbook so I could recreate it at home. It makes a lovely light lunch, or a refreshing soup course nestled between more savory dishes. I hope you enjoy it as much as I do!

Jared Blakeley

Major Gifts Director

Three Sugars Chippy Banana Bread

I’ve always had a serious sweet tooth—but what can I say, I’m a sweet guy. The sweeter the better has pretty much always been my philosophy, especially when it comes to dessert. This banana bread is my take on my grandmother’s recipe, kicked up a notch on the sweetness scale with three sugars and plenty of chocolate chips. It’s rich, moist, a little over-the-top, and exactly how I like it. My kids don’t even call it banana bread anymore—they call it Dad’s banana cake. Enjoy!

Kait Hahn

Development Coordinator

Baked Goat Cheese and Butternut Squash Pasta with Sage & Hot Honey

During my exhausting grad school years, I reached a point where my body was practically begging for a real vegetable, leading me to this recipe during a chilly autumn week. I tossed a cubed butternut squash and a block of goat cheese into a baking dish, let the oven work its caramelized magic, and stirred in fresh sage and hot honey to create the ultimate fall comfort in a bowl. Years later, long after the late-night studying has ended, this warm and cozy pasta remains my absolute go-to dish whenever the air turns crisp, and I need a little extra nourishment.

Margaux Dinerman

Major Gift Officer

Peanut Butter Vegetable Chicken Soup

My mother, who passed away several years ago, was a cultural anthropologist and also an amazing cook. She loved creating meals influenced by cultures and cuisines from around the world. This soup, inspired by the rich tradition of peanut-based soups and stews found across parts of Africa, was one of my favorites. Served with a slice of artisan toast, it creates a wonderful sense of warmth and comfort on chilly nights. Whenever I make this soup, I think of her.

Niru Ramachandran

Producers Club Specialist

Prawn Curry

I grew up in Singapore with no interest in cooking, staying firmly out of the kitchen. However, after getting married at the tender age of 23, I received a copy of Singapore Food by Wendy Hutton—an Australian writer who lived in Singapore for many years. With a short ingredient list, simple steps and only one pot to wash, this quick and flavorful prawn curry became one of my earliest culinary triumphs. For a vegetarian alternative, simply omit the prawns and swap in your favorite vegetables.