@sophia_roe

mimp mag!!!! — — “the truth is a really compelling place to start when it comes to food and storytelling. The truth can be that your refrigerator is a mess. Let’s start there. I think that’s a delicious beginning to any food story. We can start with a mushy messy refrigerator or messy past, or a messy relationship, more messy skin, or messy hair. What a lovely way to encourage imagination.” — — Above is an excerpt of an interview between me and my life partner @loveandsupply where he asks me simply..”Where’s a good place to start?” Huge thank you to @mimpmag for this gorgeous cover story. It was a real labor of love, and i’m so proud to see it over the finish line. These moments mean so much to me, as this was my very first photo shoot after suffering from a mini-stroke, that to this day, still negatively impacts my daily life. Thank you @aire_nyc & @theno29 for your support, and to my @loveandsupply..for everything, but mostly your love and patience. To read the full magazine, please go to @mimpmag, the entire magazine is absolutely beautiful. There’s something in this particular magazine for just about everyone, so I hope you’ll give it a read❤️ — — Credits: Photographer & Director: @kristinadittmar Assistant: Heidi Stanton Producer: @andreyaklobucar Creative Director: @monica.thi Production Manager: @mallikachandaria Production Assistant: Joey Mercado MUA: @courtney.kearns.artistry Hair: @chuckielovehair Stylist: @alessandra_mdb Transcribed by: Tehreem A

I’m pretty simple, my approach to personal style almost always mirrors my approach to food. When getting dressed I've got three basic principles. — — 1. Is it fun? Is there an element of excitement? Life is far too grim on its own for me to walk around in clothes that don’t make me smile. Simply put, life is too short to not wear a funky hat, mix textures, and wear what feels good. 2. Can I move around? With my daily step count surpassing 20,000 (chef/cook life) an outfit that doesn’t move with me really isn’t an option. Functionality really is key. 3. Does it transition from day to night well? I’ve never been a girl who had time to go home and switch outfits before an evening outing. An outfit that can be totally transformed by just throwing on a jacket or heels, or even just a few vintage accessories is a must — — Big love to @netaporter & @brunellocucinelli_brand for running around Brooklyn (and the kitchen) with me, while also highlighting the incredible intersection between food and fashion. One thing about me... I don’t show up to any photo shoots without copious amounts of food! Big hugs to all the crew that came hungry that day. #foodandfashion

Baking a taller, fluffier biscuit is all about this simple technique. 👀 Watch to learn the trick, and head to CrateKitchen (link in @crateandbarrel’s bio) to get the recipe for this flaky sweet potato and turmeric biscuit. #CrateKitchen #SweetPotatoes #Biscuits #FallRecipe

Fresh tomato miso pasta (and a little house music too because duh) — — Listen, with summer coming to a close everyone really should be indulging in as many fresh tomato moments as possible. This one is absolutely delightful. The fresh tomato is grated, the garlic can be simply smashed and thrown in the pan, this dish is really simple (but the flavor isn’t) The real magic here is the blend of coconut aminos (or soy sauce), miso, and the hot fresh grated tomato/garlic situation. Extra points if you include a Habanero Mayan Red pepper and LOADS of fruity olive oil. Simple summer shit like this just gets me every single time! — — Ingredients 2-3 large heirloom variety tomatoes 1 lb of whatever pasta you like, (I’m using fusilli) 3 cloves garlic, smashed Plenty of olive oil 3 tbsp miso 2 tbsp coconut aminos (or soy sauce) 1 fresh chili pepper (preferably on the spicy side) 1 cup fresh spinach Handful herb of choice Salt Pepper — — Process Whisk together the miso and coconut aminos(or soy sauce) and set aside. Grate the tomatoes, and set aside. To a large skillet over medium heat add 2 tbsp olive oil. Add the smashed garlic, grated tomato, (and fresh chili pepper if using) to the pan. Cooking for about 5 minutes. While that’s happening you can prepare your pasta (make sure you heavily salt the pasta water) Once pasta is cooked, add pasta and a few tablespoons of pasta water to the grated tomato sauce pan. Stir to combine. Add the fresh spinach, cook until just wilted, and taste for seasoning. It’s important to@always taste and season as you go. While pasta is still hot in the pan or once plated, top with the miso/coconut aminos mixture and stir to combine. Top with herbs, cheese, freshly cracked black pepper #tomato #miso #habanero #apartmentmiso #basil #spinach

all I really wanna do is taste it all, preferably with endless baskets of fresh bread involved, and maybe even some butter, too? — — here’s hoping that’s really not too much to hope/ask/pray for. — — *ps-thanks for your grace, understanding, and patience. i’m writing CONSTANTLY to *hopefully* finish the narrative driven cookbook of my dreams as soon as it all comes together the way my mind wants it to. I don’t give myself hard deadlines, but I do feel like I owe quite a few people a brave, yet still very edible body of work. (most notably myself) — — Nothing’s wrong, in fact..for once in all my life..well, my personal life at least, things actually feel pretty stinking cute. — — So, If I seem far away, that’s because I am. But where I’m coming back from tastes really fucking good, I promise. (I really, do) #apartmentmiso #loveyou

just thinking out loud and stuff. — — I think pretty often of all my unled lives. When I say often, what I mean is, constantly. They say don’t let the past steal your present, but what about the future? I’m absolutely overwhelmed by life’s possibilities; how one decision has the power to drive life into a tailspin you could never have imagined, good or bad, anything really is possible. — — Life is one hell of a ride, and for me, sometimes I think more about all the roads I haven’t turned down, instead of all the roads I have.. — — anyway, here’s some photos of my favorite place in the world, @apartmentmiso. I’m gonna start selling daily small batch items out of it soon because life is too wild to go without small batch snacks, don’t you think? — — Also, I was thinking of having @loveandsupply film a tour of our studio, let us know if you’d like to see/learn more about our space?! #apartmentmiso #studio #endofsummer #culinarystudio

This is a really hard recipe process to write, as so much of this process is about “touch and feel” This process for sure takes awhile, but it’s a great way to feed a ton of your friends and family, plus you can even double or triple this recipe and have a pizza party! — — •pizza dough! • 285g warm filtered water • 7g instant yeast • 25 grams olive oil • 435 grams bread flour • 10 grams salt **another 20-30 grams olive oil for topping dough and sheet pan — - Add all ingredients into stand mixer with dough hook attachment and mix on low for 2-3 minutes until dough forms. Turn speed to high and continue to mix for about 7 minutes or until dough is good and smooth. Transfer dough to well oiled sheet pan, cover with a large bowl so the dough has space to expand, and allow to rise at room temp for about 45 minutes. After 45 minutes, stretch and fold your dough using the “stretch and fold method” 2 time (there are so many videos on youtube showcasing this method) After the folds, cover the dough and allow to rise again at room temp for another 30 minutes. Do two more sets of “stretch and fold” turns, and then cover the dough again and allow to rise for another 30 minutes. *this process does take time, but it’s so worth it! — — At this stage your dough is reading to spread out fully on the your WELL oiled sheet pan. Make sure to spread the dough into corners of the sheet pan and up the sides. I use at least 20 grams of olive oil to do this. Nobody wants their pizza to stick! Once you spread out your dough, cover and let rest for another 15 minutes. After that, use your finger to press down any air bubbles, similar to how you would make focaccia bread. You can add more olive oil if you think you need it, or any seasonings you want to add directly to the dough before you add toppings. Cover and allow to relax for one last time for 15 minutes. After this rest, you can finally add your toppings! For this pizza I used a quick marinara, lemon basil, and some local burrata with PLENTY of basil oil. — — Bake at 500 degrees for at least 20 minutes, rotating the pan every five minutes for ultimate crunch! #pizza #sheetpan #summer

everything tastes good in a corn tortilla. This is a fact. — — there’s really nothing like end of summer produce between a fresh, hot corn tortilla. On super hot days, it’s really nice to fill a corn tortilla with a raw, sharp, and crunchy salad with herbs. Other times I want my corn tortillas overflowing with scorched peppers and plum tomato salsa. Whatever the case, the facts remain corn tortilla >flour tortilla. — — corn tortilla 1 cup masa harina (I get mine from @masienda ) 3/4 cup-1 cup warm water 1 tsp salt — — Mix masa harina and salt. Gradually add hot water, and stir until dough forms. Use your hands to knead dough for 2 minutes until smooth. The dough’s texture should feel springy and firm, similar to Play-Doh. Rest the dough for about 10 minutes, then portion the dough into a 2-tbsp balls. Place the dough ball between two pieces of plastic or parchment paper in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla. Heat a comal or skillet over medium-high heat. Once the pan is hot, lay the tortilla flat in the skillet. Cook for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas should bubble up while cooking, especially on the second side. Once finished, fill with whatever you desire! — — Cilantro crema *put this stuff on everything..it’s perfect. 1 cup cashews (soaked for at least an hour in water, and then drained) 2 limes, zest and juice 1 lemon, zest and juice 2 cloves garlic 1 tbsp capers (packed in brine, not salt) 1 jalapeno, serrano, etc pepper 1-2 large bunches of cilantro (or use whatever herb you prefer 2-3 tbsp olive oil 2-3 tsp kosher salt *you may need a little water to thin this out, depending on how you like your crema :) — — Blend it up and put it on literally everything, seriously. #apartmentmiso #corn #masa #taco #crema #herbs #peppers

NYC, the most populous and densely populated city in the United States, and coincidentally a place where anything is possible. When @on_running asked me to create an event that truly encompassed the power of NYC, I knew exactly what I wanted to do. — — If there’s one thing NYC does well, it’s community resiliency. Together, with the help of @on_running, an incredible group of people and I came together to help clean up our community. It was hot, labor intensive, but mostly thrilling to see how many people chose to come out in the name of giving our city some much needed TLC. — — But trust me, we didn’t stop there. With the help of the phenomenal mission based/community gardener, @bkgreengardner we were able to show everyone what was possible when you harness the power of nature within collective assembly, organization, and activation. Yes, it is possible to grow your own food in the middle of NYC. Yes, it is possible to feed an entire community block with less than an acre. Yes, it is possible to be part of something bigger than yourself. — — I was overwhelmed with tears and emotions as this day came to an end. I’m so grateful @on_running trusted me with this experience, and overwhelmed with joy that they can see NYC as more than just a sprawling metropolitan, and instead see it’s incredible potential for nature, conservation, and community. #onrunning #DreamOn #ad

thinking while eating, and stuff. — I often feel entirely defeated by life’s seemingly nanoscopic extremities. Things like forgotten utility payments, lost debit card(s), flat tires on the Brooklyn-Queens Expressway, misplaced paperwork, expired passports etc. pretty frequently shake me to my core. The more innocuous or superficially irrelevant, the greater chance a spiral into maudlin purgatory will ensue. — On the flip side, If there’s one thing I’m consistently winning at, it’s cooking and eating (well that’s two things, but you know what I mean, right?) — There are simply no other activities that render me more powerful than a sheet tray of just about anything. This is particularly true whilst wearing a straw stetson hat, you really should try it sometime. #thinkingwhileeating #apartmentmiso #savarincake #farmersmarket

I very rarely feel like I “belong” in social settings. — — “Belonging” is a challenging feeling to navigate. Where does a person like me belong, or not belong? What even is, “a person like me?” Even amongst my peers, I often feel misunderstood. I handle these feelings in a number of awkward ways-talking too much, not talking enough, or aimlessly wandering the premises, while simultaneously wishing I could just escape to the kitchen. Perhaps, some of you can relate? — — I’ll admit this past weekend while working with @bergdorfs, I felt the same anxiety I always feel. “I’m just a cook, what if I sound stupid or do something stupid, or both?” Luckily, EVERY single person at @bergdorfs not only made me feel like I belonged there, but for the first time in forever, I walked in and didn’t consider otherwise. — — I spilled guts with some remarkable women too. I got a much needed pep talk from my girl @cynthiaerivo (whom is about to start an olive curing journey and doesn’t even know it.) I got to know @missasiamilia @cocobaudelle @rosa.e.sanchez @aliviadekker_ @lady_larson, and more, whom also suffer from car sickness 😭🫠😂🤣 and learned that @kateyoung really is the coolest person in the world, seriously. — — It would seem that on our quests to feel like we belong, we must also be ready for an adventure. (and thank goodness for that)

citrus ginger loaf cakes galore — — This cake is perfect. That’s really all there is to say. Yes, all the components take time, but so does good anything worth doing, ya know? — — 2½ cups sifted all-purpose flour 1 tsp baking soda 2 tbsp powdered ginger 1 tsp teaspoon salt 1 cup vegan yogurt (I used cocojune) 1½ cups sugar ½ cup grapeseed oil ½ cup butter softened (vegan or regular works) 1 1/2 cups orange juice 3 tbsp orange zest — — Preheat oven to 350. Grease your loaf pans and set aside. I used two 8x4 loaf pans for this recipe. Combing the flour, baking soda, powdered ginger, and salt. Set aside. In a separate bowl, whisk together coconut yogurt and sugar until fluffy (about 3 minutes), then whisk in grapeseed oil and butter until combined. Add orange juice and zest. Add the flour mixture and mix until just combined (over mixing can make your cake dense) *The batter will be on the wetter side. Add batter to prepared pans, only filling 3/4 of the way up, as the cake will rise in the oven! Bake for 45-50 minutes until a cake tester inserted into the center comes out clean. Let cakes cool for about 30 minutes, then top with citrus ginger glaze, ginger chantilly cream, and chopped plums with mint. — — For the glaze, mix 1/2 cup lemon juice, 1/2 cup orange juice, 2 tbsp chopped ginger, and 1 cup of sugar. Cook on low until you have a simple syrup texture. Generous brush onto your cakes, followed by the chantilly cream. — — for the chantilly cream, whip together 2 cups cold heavy whipping cream, 2 tbsp ginger juice, 6 tbsp confectioners sugar, 1 tsp vanilla extract, 1/2 tsp cream of tarter. Mix until soft peaks form, if you go too far and whisk until firm peaks, just add a few more teaspoons of cold cream to thin out your cream. I love to drizzle a few tablespoons of glaze onto the plums before topping the cake, as well as some freshly chopped mint! #apartmentmiso #loafcake #plums #gingercake