Renowned Chef Hillary Sterling Shares Her Favorite Solo Dining Recipe
Renowned chef Hillary Sterling shares her favorite – When it comes to preparing a meal for one, Chef Hillary Sterling, a celebrated figure in the culinary world, reveals that simplicity is key. Despite her prestigious career and ownership of the bustling New York City eatery Ci Siamo, the Le Cordon Bleu-trained chef admits she often returns to comfort food. Her secret? A humble yet flavorful dish that has its roots in her family’s heritage and brings her immense joy. “There’s something comforting about making a single serving,” she said, emphasizing how such meals can be both satisfying and reflective of personal history.
A Culinary Journey Rooted in Tradition
Having spent years working alongside culinary legends like Bobby Flay and Missy Robbins, Sterling’s expertise is well-established. Yet, her connection to the past remains strong, shaped by her travels across Italy and the influence of her matriarchal relatives. “My grandparents grew up during the Great Depression, so they were known for their resourcefulness,” she explained. “Even in tough times, they managed to create meals that felt like celebrations.” This philosophy of blending frugality with soulful cooking has stayed with her, even as she now helms a high-profile restaurant in Brooklyn, where she lives with her wife, Tess McNamara, and their four-year-old son.
“My grandma was a master at turning limited ingredients into something extraordinary,” Sterling recalled. “She had this way of making every meal feel like a gathering, even when we were just the three of us.”
That sense of warmth and togetherness, she believes, is what drives her to create meals that are both nourishing and meaningful. Whether she’s indulging in a Caesar salad and a burger from her favorite steakhouse, Peter Luger, or preparing a dish that evokes her childhood memories, Sterling’s approach to cooking is deeply personal. “I default to ordering delivery from Peter Luger so often that the staff has memorized my order: a Caesar salad and a medium-rare burger,” she shared with CNN. “It’s like a ritual, even though I know I could make something just as good at home.”
The Secret to a Perfect Solo Pasta Dish
One of Sterling’s go-to recipes for dining alone is Bucatini all’Amatriciana, a dish that pays homage to her grandmother’s culinary legacy. While she may have learned the ropes in top kitchens, the simplicity of this dish reminds her of the basics that made her family’s meals special. “It’s a reminder of the way my grandma cooked—straightforward, but full of love,” she said. “The sauce is like a warm hug, and the pasta brings it all together.”
“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,” Sterling added. “Plus, if you stock a can of tomato paste, an onion, and a box of pasta in the pantry, have some bacon in the freezer, and keep some pecorino cheese in the fridge, you have everything you need for a satisfying meal for one.”
The recipe’s foundation is humble, yet it delivers bold flavors. Sterling often highlights how single-portion cooking can be more efficient, especially for dishes that require careful emulsification. “When making a pasta like cacio e pepe or amatriciana, working with one pan simplifies the process,” she explained. “The noodles and sauce bond better, and a splash of starchy pasta water helps create a silky texture.”
Meal Prep and the Art of Cooking for One
Meal prepping has become a staple in Sterling’s routine, not just for convenience but as a way to maintain her passion for cooking. She advocates for stocking the pantry with essential staples, noting that a few key ingredients can transform a simple meal into a feast. “I save money by planning ahead,” she said. “Having the basics on hand means I can whip up something delicious without last-minute shopping.”
When it comes to choosing vegetables, Sterling prefers a thoughtful approach. While red onions are a classic choice for their aromatic qualities, she favors shallots for their subtle sweetness and ease of use. “Shallots take less time to cook and add a natural depth of flavor,” she noted. “They’re also the perfect size for a single serving.”
For those who might not have access to specific pasta types like bucatini, Sterling offers a practical alternative. “If you can’t find bucatini, rigatoni works just as well,” she advised. “The texture is slightly different, but the flavor profile remains intact.” Her advice extends beyond the kitchen, encouraging home cooks to embrace imperfection. “It’s OK to make mistakes over and over,” she said. “Cooking is about trust in your instincts and learning through trial.”
“Even if the pasta isn’t perfect, it’s still delicious,” Sterling concluded. “Sometimes, the simplest meals are the ones that stick with you the longest.”
From Italy to New York: A Chef’s Legacy
The roots of Bucatini all’Amatriciana trace back to Amatrice, a small town in Italy’s Lazio region, just north of Rome. Sterling describes the dish as a regional specialty, with its origins steeped in tradition. “The sauce is a nod to the rustic flavors of the area,” she said. “It’s got that rich, tomato-based depth that’s hard to replicate without the right ingredients.”
Her journey to this point has been anything but ordinary. After busing tables in high school and enduring a year-long desk job she disliked post-graduation, Sterling pursued culinary training in Chicago. “I realized cooking was where I belonged,” she reflected. “It’s not just a job—it’s a way to connect with others and express creativity.”
Now, with plans to open a second Ci Siamo location in Boston through Danny Meyer’s Union Square Hospitality Group, Sterling remains committed to her roots. “I’ve always believed this is the best job in the world,” she said. “There’s nothing quite like the feeling of walking into your kitchen every morning and knowing you can create something amazing.”
Encouraging Home Cooks to Embrace the Kitchen
Sterling’s new cookbook, *Ammazza! Culinary Adventures from New York to Italy and Back Again*, is designed to inspire both novices and seasoned cooks alike. With over 100 recipes, it balances sophistication with approachability, offering tips for preparing meals that cater to solo diners or larger groups. “My main goal is to teach people to be comfortable in the kitchen,” she said. “Using your senses is key, and it’s okay to not be perfect. Mistakes are part of the process.”
She also believes that even “bad” pasta can be a delightful surprise. “There’s a certain charm in a dish that doesn’t turn out exactly as planned,” she laughed. “Sometimes, the unexpected flavors make the meal more memorable.” Her philosophy is echoed in her favorite solo meals, like the combination of hummus and pretzels. “When I’m home alone, I’ll often scoop pretzels into hummus straight from the tub,” she admitted. “It’s a small indulgence, but it feels like a celebration.”
Ultimately, Sterling sees her recipe and lifestyle choices as a reflection of her values. “Cooking for one is about finding joy in the details,” she said. “It’s a way to honor the past while creating something new.” As she prepares for the next chapter of her career, the chef remains grounded in the belief that food is a universal language—one that can bring comfort, connection, and a sense of wonder to any meal. “When I cook, I’m not just making food. I’m making memories,” she added. “And that’s what makes it worth the effort.”
A Message of Delight and Discovery
With her cookbook now available, Sterling hopes to share that same sense of delight with others. “I want people to feel confident in the kitchen,” she said. “Even if you’re just starting out, you can create something that’s both satisfying and personal.” Her advice to home cooks is clear: trust your instincts, experiment with flavors, and enjoy the process. “If you take a moment to savor the meal, you might just find yourself saying ‘ammazza!’—a Roman term that means overwhelming joy.”
As she continues to blend her experiences in Italy with her life in New York, Sterling’s passion for cooking remains unwavering. “I’ve learned that the best meals are the ones that feel authentic,” she said. “Whether it’s a quick pasta dish or a slow-roasted meatball, they all have a story.” For anyone looking to simplify their cooking routine, her recipe for Bucatini all’Amatriciana is a testament to the power of small, meaningful meals. “It’s a dish that feels like home,” she said. “And that’s what makes it special
