Eating at Home

“Eating at Home is a hug of a cookbook—equal parts joy, flavor, and heart. Trinity’s recipesremind us that home cooking is where the good stuff happens.”—Christina Tosi, chef and founder, Milk Bar“Precisely the type of cookbook I crave to read these days. It is proof that good taste stillmatters—in all senses of the word.”—Fanny Singer, author of Always Home: A Daughter’s Recipes & Stories“Trinity makes a convincing case that peace and delight can be found right at our fingertips—inthe sanctuaries of our home kitchens. You’ll find great recipes in Eating at Home, yes. If you’relike me, you’ll also find nourishment of the spiritual variety.”—Jeff Gordinier, food and drinks editor, Esquire“A powerful invitation to return to ourselves through the act of everyday cooking. Trinityreminds us that nourishment is not only about what’s on the plate but also how we arrive therethrough small, intentional rituals, honest ingredients, and the gentle cadence of real life.”—Aran Goyoaga, James Beard–nominated creator of Cannelle et Vanille and author of The Artof Gluten-Free Bread“Seasonal, intuitive cooking can be a daily meditation and a simple joy that brings you back to your senses. Trinity’s book, Eating at Home, is a charming and practical guide to nutritious home cooking and a wonderful reference for beginning cooks.”—Mona Talbott, owner and culinary director of Talbott & Arding“Trinity’s writing is gorgeously fresh… . This beautiful book bursts with care and advice wellworth following.”—Tamar Adler, author of An Everlasting Meal

Trinity Mouzon Wofford is an entrepreneur and writer. In 2017, she founded Golde, the category-defining wellness brand best known for its cafe-inspired matcha and turmeric blends. Her work has been featured in W, The New York Times, Vogue, and New York, among others. She lives in the Hudson Valley with her husband and two daughters.

Rebecca Firkser is a Brooklyn-based writer and cook. Her recipes and writing have appeared in Bon Appetit, Food52, TASTE, Eater, and Wirecutter, among others. She writes a newsletter, Nickel & Dine, celebrating budget-based recipes that are flavorful and exciting. Her first cookbook, Galette!, was published by Artisan in 2025.

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