Renowned chef Hillary Sterling shares her favorite recipe for dining solo

Renowned Chef Hillary Sterling Shares Her Favorite Solo Dining Secret

A Chef’s Reluctant Admission of Home Cooking Simplicity

Renowned chef Hillary Sterling shares her favorite – While Chef Hillary Sterling has honed her craft in the kitchens of culinary luminaries like Bobby Flay and Missy Robbins, and has since established herself as the head of Ci Siamo, a thriving New York City eatery, she remains humble about her personal cooking habits. Sterling, who graduated from Le Cordon Bleu, admits that when she’s alone for dinner, she occasionally indulges in a straightforward ritual: scooping pretzels directly from the tub into a bowl of hummus. “It’s comforting,” she said, reflecting on the small pleasures that still bring her joy despite her professional stature.

“Another favorite is grabbing delivery from Peter Luger, just five blocks away. The team there knows my order by heart—Caesar salad and a burger, cooked to medium-rare perfection,” Sterling shared with CNN.

The Legacy of Family and Italian Roots

Living in Brooklyn with her wife, Tess McNamara, and their 4-year-old son, Sterling’s approach to solo dining is deeply rooted in her family’s history. She often returns to a cherished recipe from her childhood, inspired by her grandmother’s frugal yet soulful cooking during the Depression. “She created a warm, inviting space in our home, where we’d always gather around the table,” Sterling recalled. “Even now, I find myself dreaming about her kosher spaghetti and meatballs, served with soft, squishy white bread.”

“Her dishes weren’t complicated, but they carried a depth of flavor that’s unforgettable. I wanted to honor that tradition with a simple pasta recipe that’s easy to prepare and equally satisfying.”

A Recipe That’s More Than Just Comfort Food

Among her go-to meals, Sterling highlights Bucatini all’Amatriciana—a dish she describes as a tribute to her grandmother and her enduring love for Italian cuisine. “It’s the best parts of marinara, with its sweet-tart tomatoes, blended with the richness of bacon or guanciale,” she explained. The recipe requires minimal pantry staples: tomato paste, an onion, a box of pasta, and a can of bacon. “If you’ve got those basics, you can make a meal that’s both comforting and delicious, even when cooking for one.”

Why Solo Meals Can Be the Best

Contrary to the notion that group cooking is more rewarding, Sterling believes solo meals offer unique advantages. “Preparing pasta in single portions is actually more efficient,” she noted. “You can focus on the details without worrying about portion control or overcomplicating the process. It’s a great way to experiment and perfect your technique.” This philosophy extends to her teaching methods at Ci Siamo, where she emphasizes the importance of emulsifying sauces in one pan to enhance the harmony between noodles and flavor. “The starchy pasta water helps bind everything together, creating a cohesive and rich texture,” she added.

From High School to Culinary Stardom

Before her success in the bustling NYC restaurant scene, Sterling’s journey began with busing tables in high school. After a year of an unfulfilling desk job post-college, she returned to her passion by enrolling in culinary school in Chicago. “That was the turning point,” she said. “I realized this was the best job in the world—there’s nothing quite like the satisfaction of walking into your kitchen each morning.”

“Cooking for one isn’t about sacrificing quality. It’s about finding balance, using your senses, and trusting your instincts. Even ‘bad’ pasta can be good if it’s made with care,” Sterling asserted.

Expanding Her Culinary Vision

With her new cookbook, “Ammazza! Culinary Adventures from New York to Italy and Back Again,” Sterling aims to bridge the gap between professional cooking and home kitchen simplicity. The book features over 100 recipes, designed for both solitary diners and larger gatherings, along with practical tips for mastering the art of cooking alone. “My goal is to help people feel more confident in the kitchen,” she said. “It’s okay to make mistakes; what matters is learning from them and discovering what works best for you.”

A Roman Expression for Joy

Sterling’s affection for solo meals is not just about convenience—it’s about emotional fulfillment. She believes that a well-prepared single serving can inspire a sense of delight, encapsulated by the Italian phrase “ammazza!” which translates to an overwhelming feeling of joy. “That’s the kind of magic I want to bring to every meal,” she said. “Whether it’s a classic dish like Bucatini all’Amatriciana or a casual combination of roasted broccoli and a light white wine, there’s a way to turn simple ingredients into something extraordinary.”

“Even when I’m cooking for one, I think about the people I love. It’s a way to reconnect with the joy of food and the traditions that shaped me,” Sterling reflected.

The Heart of the Dish

When it comes to the specifics of the recipe, Sterling has a few preferences. While red onions can add a bold flavor, she opts for shallots, which provide a subtler, more natural sweetness and cook more quickly. “A shallot is the perfect size for a single serving, making it easier to handle and season,” she said. For those without access to bucatini, she suggests using rigatoni instead, noting that the results will still be satisfying. “The key is to keep it simple and let the ingredients shine,” she advised.

A Culinary Journey Rooted in Heritage

The origins of Bucatini all’Amatriciana trace back to the town of Amatrice, nestled just north of Rome near the Abruzzo region. “It’s a dish that’s claimed by the locals as their own, but it’s really about the soul of Italian cooking,” Sterling explained. The sauce, a blend of tomatoes, garlic, and pecorino, is a testament to the simplicity and depth that defines many traditional recipes. “It’s not about being fancy—it’s about feeling connected to the food and the culture behind it,” she said.

Empowering Home Cooks

Sterling’s cookbook is more than just a collection of recipes; it’s a guide for anyone looking to reclaim their confidence in the kitchen. “I want to show that cooking for one can be as meaningful as cooking for a group,” she said. “It’s about embracing imperfection and finding pleasure in the process.” Her advice to home cooks includes keeping a few pantry staples handy, like tomato paste and onions, and allowing flexibility in ingredients. “If you can’t find the exact pasta, adapt. The heart of the dish is in the love you put into it,” she emphasized.

As she prepares to open a second Ci Siamo location in Boston with Danny Meyer’s Union Square Hospitality Group, Sterling’s passion for Italian cuisine remains unchanged. “This is the best job in the world,” she repeated. “I can’t imagine doing anything else.” Her solo meals, though simple, reflect a deeper connection to her roots and her belief that cooking is an act of love, no matter the scale. With her upcoming venture, she hopes to continue inspiring others to find joy in the kitchen, one dish at a time.