Show Notes
Chef Hillary Sterling of NYC’s Ci Siamo finally has a cookbook to call her own. “AMMAZZA! Culinary Adventures from New York to Italy and Back Again” is out tomorrow and showcases everything Hillary loves to make, from Roman pastas to Mexican food to Jewish classics with a twist. And the title? Ammazza is Italian for “you killed it,” “you slayed,” or good old “wow!”
Hillary joins host Kerry Diamond to talk about the long road to “AMMAZZA!” and what the cookbook process taught her about herself and her cooking. She shares stories from her New York restaurant career, from working for Bobby Flay at Mesa Grill to cooking with Missy Robbins at A Voce, and opens up about the painful zero-star review she received at The Beatrice Inn, and how it ultimately helped her find her footing.
They also dive into life at Ci Siamo, the women leading kitchens across Danny Meyer’s Union Square Hospitality Group, and their exciting plans to bring Ci Siamo to Boston. Plus, Hillary talks pasta, vegetables, vinaigrettes, rainbow cookies, and why she doesn’t have measuring cups at home.
You can find Hillary’s Grilled Asparagus with Ramps & Mint Vinaigrette recipe from “AMMAZZA!” on our Substack.
Thank you to Davines and Jackson Family Wines’ La Crema for their support.
The Blue Heron California Farm This Is A Curl Binding Serum from Davines
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More on Hillary: Instagram, Ci Siamo, “AMMAZZA!” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series
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