Pierce Abernathy is a cook, recipe developer, content creator, and slow-food advocate based in New York. An auteur of the food content revolution, his work, rooted in seasonality and whole-ingredient cooking, reflects a deep respect for ecological systems and culinary heritage.
Largely self-taught, Pierce’s path in the kitchen has been shaped by curiosity, a reverence for the rhythms of the seasons, and his Armenian heritage. Through his recipes and writing, he encourages readers to play an active role in their food systems—inviting them to think more critically about their connection to the environment, their communities, and themselves.
Gaby Maeda grew up in Honolulu, where diverse cuisines sparked her love of cooking. After training at the California Culinary Academy and cooking at Restaurant Gary Danko, she joined State Bird Provisions, rising from line cook to Executive Chef. A James Beard Foundation Rising Star finalist and one of Food & Wine’s Best New Chefs, she became Head Chef of Friends and Family Bar in 2024 , creating a welcoming space rooted in generosity and care. Frede, her next project with Friends and Family Bar's Blake Cole, is forthcoming.
Every Leaf, Every Stem- Turning to the flavors of fresh, seasonal produce for inspiration, Pierce Abernathy’s superpower is making unfamiliar or overlooked vegetables thrilling. With his laid-back approach and uniquely appealing recipes, he has attracted a devoted online following for his creativity in transforming healthy ingredients into meals that feel luxurious and indulgent. You'll never tire of your market haul with Pierce’s fresh take on vegetarian cooking—lots of dips, twists on classics, and unexpected turns that make your dish sublime.
In Every Leaf, Every Stem, seasonal ingredients take center stage in delicious and doable dishes like a flavorful summertime Panzanella with Peaches and Fried Basil and a silky Squash Soup with Kimchi and Nori Croutons for winter. There are plenty of his signature dips, like a vegan Swiss Chard and Artichoke Dip, and desserts, like a Rhubarb and Fennel Upside Down Cake. For year-round flexibility, Pierce also includes a chapter of evergreen dishes that can be made with pantry staples and readily available produce, like a versatile Roasted Pepper Caponata and a perfect Shaved Fennel Salad. The recipes flow naturally from light and crunchy to hearty and generous, so you can follow your cravings to a satisfying, plant-based meal, whether you’re coming home from the farmers’ market or your local grocery store.
Every Leaf, Every Stem invites readers to explore new ingredients and experiment with techniques to gain more confidence in the kitchen. With his creative approach to cooking, Pierce demystifies the foods you might be nervous to try by showing you how delicious they can be without a lot of fuss.
Author photo courtesy of Isa Zapata.
