This vegetarian cooks meat!

I have been a vegetarian my whole life—it was never really a decision, just the way I was raised and something I carried into adulthood.

But when my husband came along with his love of a good steak, I learned to cook that too. Since I've never tasted meat (and honestly prefer not to cook it indoors), it usually happens outside on the grill—the grill I bought for him that's now become my second stove.

When our son was born, we decided not to raise him as a vegetarian, which meant I was suddenly cooking two completely different meals for our family. I eventually found my rhythm with that. Then, twelve years later, he developed a gluten and dairy intolerance, and suddenly our family dinners became even more complicated.

Instead of cooking three completely separate meals, I started asking myself a different question: How can I make one dinner that works for everyone? That question changed the way I cook.

I never wanted to compromise on amazing food. For me, food is love, and I wanted to keep that at the center of every meal, no matter the challenge.

That's where Thyme & Flame was born.

Two proteins, one set of shared sides, three completely different plates—and nobody feels left out. That's what I do here almost every night.

If your family table looks anything like mine, welcome. Pull up a chair (and maybe a glass of wine). Dinner is almost ready.