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Refrigerator Look Book: Pavia Rosati

Pavia RosatiPavia Rosati is the founder of the travel website Fathom. And before that, she was also the executive editor at a little website called Daily Candy, where she worked for nine years and helped launch every single city edition.

And she’s also a major foodie. In fact, Rosati’s whole life revolves around what she’s eating (and when she’s going to eat it).

“There’s no better way to take care of yourself and treat yourself, ” she says. “There’s no better time than sitting around a table with friends enjoying a meal.”

Luckily for her, a huge part of Rosati’s job is traveling around the world, and experiencing a destination through its cuisine. Oh, and sneaking back jars of jams and packages of truffles in her suitcase.

Here’s a peek inside Rosati’s uber fridge, which borrows more from a super-cool European food shop than the Whole Foods aisle. Prepare to drool.

With your job, you must log more hours in the air than on the ground. Is it hard to eat healthy when you’re constantly traveling? What’s hard to do is not eat special foods of a place. They’re not often the healthiest choices. I experience a new culture and I travel through food—it’s more important for me to eat a regional meal than go to a local museum. I won’t pass up the churro if I’m in Madrid. But doughnuts in New York are nowhere near my diet. I definitely spend more time eating when I travel.

Traveling through food is the best way to travel. What’s a dish that you’ve had while traveling that you like to make at home? There’s the simplest pasta from Lo Scoglio, an incredible restaurant on the Amalfi Coast. They make it with cherry tomatoes, olive oil, and basil. Whenever I can find great cherry tomatoes, I make that.

Sounds delish. I notice the Tip Tree Marmalade. Did you get that in England? Yes, I have an English husband, and orange marmalade is of critical importance to him. I’m a huge believer in jam. A jam fanatic. There’s also fig jam in there, and to the left, that is a pumpkin jam from Lo Scoglio. It’s homemade from the pumpkins that they raise. Underneath that is the fig jam from Paris. In the morning I’ll have Ezekiel bread with almond butter and jam, or a super healthy yogurt mixture with flax seed oil.

Pavia FridgeThe pumpkin jam sounds to die for. There are some gorgeous bell peppers in a bowl. What do you use them for? I eat them raw like apples. I eat at least one raw red pepper and half a head of fennel a day. I eat a ton of raw vegetables. A typical meal is sauteed chickpeas with broccoli rabe with raw red pepper and fennel—maybe a few slices of meat, like salami and prosciutto. I’m a pretty big meat eater. I was a vegetarian for nine years, but then I went back to meat in a big way. I have it five times a week.

I see the chickpeas and broccoli rabe. How do you make it? I saute olive oil, garlic, and water. I cook the chickpeas and the broccoli rabe the same way, in that same mixture, and then mix them together with more olive oil and water. The water would be scandalous for my Italian ancestors, but it makes it so much lighter and so much better. While it’s cooking I add salt and crushed red pepper. It’s my ultimate comfort food. Sometimes I’ll crush some rosemary in, then finish with olive oil on top. This is critical. Every single person who hates chick peas loves this dish.

Wow. I have someone I’ll have to make that for. What’s in that Tupperware on the bottom? Lentil soup. I make a big pot and then I eat it throughout the week. I saute carrots, celery, onion, garlic, parsnips, chicory, kale, and lentils. Then I do them in a pressure cooker. They’re done in ten minutes. This is no special recipe, it’s just Lentil Soup 101. It’s the soup my mother made. You can find it on my lame and totally unloved blog.

Got it. There’s some bee pollen on the bottom shelf. What do you use that in? I hate to eat breakfast. I have to force myself to eat it. I squeeze lemon into water and drink that every morning. My favorite breakfast is a cup of coffee and then I don’t eat until lunch. I’ll do Trader Joe’s European yogurt with bee pollen, flax seed oil, flax, chia seeds, slivered almonds, and a dollop of fig jam. I’ll also include Oh Mega Sacha Inchi. It’s an Inca peanut that’s super good for you and incredibly rich in omega 3s.

Everything but the kitchen sink! I love it. How much of the food in your fridge is from your travels? I bring home a lot of food when I travel. My fridge is a bit of a world tour. There’s stuff from Lebanon, Italy, France, England, Chile, Sri Lanka, and India. It’s not uncommon for me to come home from France with two jars of homemade jam. I just pray that they don’t explode in my suitcase. Over time, I’ve probably brought back everything—raw vegetables, soup, milk.

Ha! Have you ever gotten caught by customs? No, I’m good at hiding things. One year I brought two kilos of truffles back. I’m most proud of that. It was 2003, the best year for truffles. I’ll also bring home prosciutto from Italy. Let’s just hope the INS isn’t reading this… —Jamie McKillop

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(Photo: Melanie Dunea)