Growing up, my mom would prepare these delicious stews filled with tender beef, hearty potatoes, and fresh seasonal vegetables, then serve it over a bed of white rice.   Now that I think about it, she had a way of turning classic dishes into her version of "fusion" by finding a way to incorporate white rice.  And it wouldn't be something fancy like Jasmine or Basmati.  To my knowledge at the time, it was plain ol' Chinese rice.  "Spaghetti sauce?  How about some white rice with that?"  Actually kidding, she made the best homemade sauce served with my favorite type of pasta - fusilli bucati.

My mom spent most of her weekends sourcing through the freshest produce and meats at the farmer's market (and to this day she still does the same thing with my dad and youngest sister).  She used to come home, yell for all five of us to help her haul all the bags to the kitchen, then start her preparation for something that was bound to fill the house with the most sensational aromas.

People often ask me why I cook when I have access to a diverse selection of cuisines at my doorstep or just a click away, and time and again I find it hard to articulate the reason.  Sure, there's a lot that New York cuisine has to offer, but after the past week of eating out and ordering take out every night due to my sporadic fashion week schedule, I quickly grew tired of it.  I think it was then when I discovered that my love for cooking stems from wanting to replicate those nostalgic memories from my mom's kitchen.  There's no place in New York City I can go to that will make me feel at home as much as I do in my kitchen, and additionally when I cook my own food, I know exactly what goes in it -- how much salt, stock, potatoes, etc.  And that's comforting.

This stew, not only brings back memories of sitting around the dinner table with my family, but also reminds me why I love cooking so much, and how a bit of patience and a few sprinkles of paprika can go a long way.

Beef Stew with Wild Rice Serves 2-4, total time: 2 1/2 hours

1 pound grass-fed beef round, cubed 1 clove garlic, finely minced 1 small shallot, thinly sliced 1 dried/ fresh bay leaf 1/2 teaspoon dried thyme 1/2 teaspoon hot paprika (or regular paprika) 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon Worcestershire Sauce 2 cup beef broth 1 cup water 2 ribs of celery, chopped into 1-inch slices 6 baby carrots, or 3 carrots cut into 1-inch slices 1 red potato, chopped into eighths 1/2 cup wild rice Marscapone for serving, optional Parsley to garnish, optional

Heat oil in a dutch oven (or similar pot), add meat and brown (about 3-4 minutes).  Also, you can do this in two separate batches if you have a smaller pot.  Remove beef onto separate plate, set aside.

In the same pot, add another small splash of oil, add shallots and cook for 2 minutes, then add garlic and cook for another minute.  Add water, beef stock, thyme, paprika, Worcestershire sauce, salt, pepper, and bay leaf.  Then lastly, add beef.  Cover and let simmer for 1 - 1 1/2 hours.

*Stock should have simmered down to a thicker consistency.

Add in rice, potatoes, celery, carrots (making sure all contents are fully covered by the stock).  If there's not enough liquid in the pot, add another 1/4 cup of warm-hot water.  Cook for an additional 45 minutes.  Let it sit for 10 minutes.

Serve with a dollop of marscapone and garnish with parsley.