Hi there, I’m Marina, a 42-year-old home cook living just outside of Portland, Oregon. Cooking has always been more than a routine or a responsibility for me—it’s a love language, a form of meditation, and often, my greatest creative outlet. I didn’t go to culinary school, and I don’t wear a chef’s jacket, but what I do have is a kitchen filled with memories, flavors from my travels, and a deep, ever-growing curiosity for what food can do for the soul.
My earliest memories are soaked in the scent of my grandmother’s tomato sauce simmering for hours on the stove. She was from Sicily, and while I never got to visit with her, I feel her spirit every time I cook something slowly and with intention. My mom, on the other hand, was a queen of quick weekday meals—resourceful, practical, and full of heart. Between the two of them, I learned that good food doesn’t have to be fancy to be unforgettable.
Over the years, I’ve built my own style. I gravitate toward rustic, earthy dishes—roasted vegetables tossed with citrusy vinaigrettes, stews that bubble gently on Sunday afternoons, and crusty sourdough loaves I coax into life with just flour, water, and time. I love playing with flavors from all over the world. Last winter, I got really into Korean cuisine and completely fell in love with making my own kimchi. Next on my list? Moroccan tagines.
I’m the kind of cook who finds joy in imperfection. If something doesn’t turn out, I shrug, pour another glass of wine, and try again. Cooking at home isn’t about being perfect—it’s about gathering people you love around a table, feeding them something honest, and hopefully making them smile. I believe every meal is a chance to connect, not just with others but with yourself.
When I’m not in the kitchen, you’ll probably find me in my garden, where I grow herbs, tomatoes, and the occasional stubborn zucchini. There’s something magical about pulling ingredients straight from the soil and turning them into dinner.
To all my fellow home cooks out there: don’t be afraid to experiment. Trust your taste, honor your cravings, and let your kitchen be a place of joy, not pressure. I’m still learning every day, and that’s what makes this journey so delicious.