Growing up, Kate recalls never eating dinner before 10:30pm. Being raised amidst gastronomic overload means that nowadays Cameron does most of the cooking.

Kate's reaction to childhood takes the form of the 'simpler the meal the better.' As long as it's healthy and doesn't take up too much of her evening, Kate's quite happy.

Meanwhile Cameron is enjoying his cooking learning curve — preparing most of their meals each week. Kate and Cameron love living in Carroll Gardens, where they've become friends with the local shopkeepers and source their ingredients from the neighborhood farmers market as often as possible.

The kitchen came as is. It is quite a luxury just in terms of the fact that Kate and Cameron have the space to own more than one suburban sized appliance! They take good care, appreciate what they have, and make a whole lot of use of it!

Kate and Cameron's Answers to the Kitchn Questionnaire

What's your cooking style?
Easy, no fuss, using seasonal ingredients as much as possible. Garlic is often involved.

What inspires your kitchen?
Minimalist meets farmhouse.

What is your favorite kitchen tool or element?
High-end knives. They make such a difference. And our French press.

Best cooking advice or tip you ever received:
Add salt (always more than you think).

Biggest challenge in your kitchen:
the odd shape. We decided to go with a small 27” table so there’s more space to move around.

Biggest indulgence:
Ice cream machine. We do use it frequently which is good and bad depending on how you look at it.

Dream tool or splurge:
An espresso maker.

What are you cooking this week?
Scallops and green beans from the Carroll Gardens farmers’ market. We cooked the green beans in fresh garlic and olive oil on low heat so they were still crunchy. They were delicious!

What cookbook has inspired you the most?
Cook’s Magazine.

What's the most memorable meal you've ever cooked in this kitchen?
For a dinner party in winter we made polenta with Parmesan and Pecorino, then topped it with marinara sauce and goat’s cheese. What really puts it over the top is a few minutes under the broiler before serving. It’s great comfort food for cold weather.

Recipe from Kate & Cameron

Pasta with Fresh Pesto and Squash
(FM indicates fresh ingredients from the Carroll Gardens farmer's market)

Pesto
1/4 cup pine nuts
3 medium garlic cloves (we used young garlic) FM
2 cups packed fresh basil leaves FM
2 tablespoons fresh parsley leaves
7 tablespoons extra-virgin olive oil
2 teaspoons salt
1/4 cup freshly grated Parmesan cheese

Zucchini and yellow squash
3 cloves garlic FM
2 tablespoons extra-virgin olive oil
Salt to taste

Pasta
1 pound dried cavatelli pasta

We toasted the pine nuts and garlic a bit and put them in the food processor with the olive oil, salt, and rinsed basil leaves. Once blended, we mixed in the grated Parmesan, added it to the cooked pasta, and voilà! Pasta with fresh pesto.

The zucchini and squash was even more simple, just a bit of olive oil and a generous amount of garlic in a pan, add the vegetables, sauté and add salt to taste.

Cook the pasta, add the squash and pesto, toss and finish with freshly-grated Parmesan cheese.

Resources:

• Table — Room & Board
• Stone backsplash — Calacatta tiles by Walker Zanger
• Chairs — chairs by CB2
• Lighting fixture — Lights Up!

For the rest of Kate and Cameron's home, check out their upcoming full house tour on Apartmenttherapy.com.

• Kitchen Tour Archive: Check out past kitchen tours here.

(Images: Jill Slater)