Pierce Abernathy needs no introduction. The 29-year-old chef has been winning hearts online for years with peeks into his life as a recipe developer, from cooking at home to his favorite local spots and everything in between. Hailing from Louisville and now thriving in the New York food and fashion world (where he’s even walked for Gucci), he’s committed to fostering a positive food culture through his Substack, "Don’t Skip the Dip!" alongside various community initiatives. We often turn to Pierce’s page for reminders to embrace the joy of cooking seasonally and eat well amongst friends 🤝
“Eat breakfast. I eat a variation of peanut butter and banana every day. Today it was with yogurt, peaches, granola, chia seeds, toasted coconut, dates, and honey. I tried to make one of those aesthetically pleasing breakfast bowls but ultimately this is a more realistic version of what I eat every morning.
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— 8:30 AM
“After spending a ridiculous amount of money on these electric bikes, I finally bought a citi bike membership which makes my egregious citi bike use slightly more bearable. I try to hit the union square farmers market at least twice a week. I love riding into the city. It’s a morning dopamine spike flying over the bridge. ”
— 9:00 AM
“Arrive at union square and get my first true taste of fall with this beautiful squash arrangement from Halal Pastures. I say hi to Diane and pick up one of my favorite varieties, the Koginut squash (A row 7 creation).
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— 9:30 AM
“I head back on the train because I have too many delicate flowers to think about citi biking for 30 minutes home. I found this beautiful cabbage head from Amoon farm that I had to snag. It made a perfect centerpiece. ”
— 10:30 AM
“Lunch today is also a recipe I am testing. A simple kale salad with apples, comte, and romano beans. I made this for dinner a few nights but I had some Jicama from Norwich Farms I threw in that made it feel extra special. This time around it’s not hitting as hard so I think I need to keep testing….
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— 12 PM
“In a slight rut and still hungry from my salad failure I make myself a kimchi pancake. This one had some of the kale stems from the salad and hot peppers from Lani’s farm.
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— 1:00 PM
“I run out for a quick meeting and to pick up some last minute things for a dinner party I am having later.
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— 2:30 PM
“My meeting ends up being at Cafe Mogador. I am not super hungry but I am also a french fry addict so these were quickly devoured.
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— 3:00 PM
“I had some friends over for dinner. On the menu is a lentil salad with koginut squash and romano beans. Crispy potatoes with a chimichurri, roasted cider glazed brussels sprouts with pickled apple and comte, Castelfranco with fennel and mustard vinaigrette, seared mackerel with favas and poached turnips in a fava shell dashi, and slow cooked lamb shoulder with the same chimichurri. ”
— 8:30 PM
“my friend Matt helps me serve dessert. Little honeynut squash brulee with some pecan ice cream. A crowd favorite. >”
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