Reality Bites with Alexis Badiyi

Reality Bites is a feature series focused on the relationships people have with food, what kinds of cooking they’re inspired and sustained by, and the ingredients and tools that help them along the way.

Whether it comes to food or fashion, a certain mindfulness and elegance marks all Alexis Badiyi touches — this is evidenced by the graceful photoshoots she’s styled for the likes of Marc Jacobs or Coveteur, or the thoughtfully arranged and deliciously appealing meals she’s captured for this interview. Naturally, as a stylist by trade, she’s often found on set, or otherwise, in her own space “shooting, shopping, styling, and creating decks.” To recharge and “refill [her] inspiration,” Alexis frequents museums, soaks up nature’s sun, and dines with friends. Here, she chats about slow mornings, the vibrant family for whom food was a love language, and more. 

What's your morning routine?

I love a slow morning that begins with meditation, water, and espresso brewed with my Alessi Moka pot. My dear friend Laura Reilly recently turned me on to adding ground cardamom to my espresso, and it has been a game-changer. It allows me to feel energized and focused without the jitters. I love allowing myself to slowly wake up and create my day. Waiting to check my email and phone is very helpful, though this is something I am still working on.

Tell us a little bit about your background and your early relationships with food.

I am Persian and Russian; however, my grandmother on the Russian side was raised in France. I grew up eating a mixture of cuisine from Iran, Russia, and France. Each of these cultures is very passionate about food and family. My mother, father, and grandmother all cooked while I was growing up, and each of them cooked in this beautiful, intuitive way.

Cooking together as a family was something we often did, and I learned from the best as they all were absolutely incredible chefs — not for their professions, but as their passion. Not only would they prepare mind-blowing feasts, but each dish would be elegantly plated in an enchanting way. They loved to entertain — dinner parties at our home were a feast for the eyes and appetite. Food was definitely a love language, and this came with lots of "oh you didn't like it.." if a plate wasn't finished. For me, cooking became intuitive as well, almost a dance in the kitchen. They taught me to cook by taste and touch and to plate food with beauty and creativity.

what did you eat growing up?

Dinner at home would often be a big Persian stew, tahdig rice, and salad. As a family, we loved Japanese food, so we would eat it whenever we went out for dinner.

How is food related to community, culture, and ancestry for you?

Nutrition was something very heavily embedded in my childhood. My grandmother and mother have always been ones to concoct a natural remedy to soothe any ailment. We had many herbs in our garden that would be used for this. When I was young, I was convinced that they were witches who would make spells and salves for us. I loved it. They believe in healing from the root cause, inside out.

How would you describe your diet and relationship to eating?

I grew up with food intolerances — luckily, I had access to natural medicine, and my mother was able to help me identify and support the areas of food I had trouble digesting. I now eat for hormone and gut balancing. I refrain from gluten, dairy, soy, and refined sugars. It may seem like a lot, but I've been doing this for decades. I never feel restricted, forced, or like I am on a diet. I think of it as listening to my body and spoiling myself with elegant, delicious nutrition. Putting my body first. I enjoy having rich protein and vegetables. However, it is a balance. Some days are grilled salmon and dark greens, some nights are martinis, oysters, and french fries, and others are chicken nuggets and grapes. I am either eating like a sophisticated French woman or a 6-year-old. The most important thing to me is to listen closely to my body and give it what it needs.

what does a typical day of eating look like for you?

I usually get hungry around noon or 1pm. I like to have a big frittata with salad around this time. For dinner, which I enjoy eating early, I typically have some baked chicken thighs and charred vegetables. If I have some that day, my snacks are almonds, cashews, grapes, and clementines. I try to rotate my go-to's seasonally so that my body has variety.

where do you shop for your ingredients?

During the spring and summer, I love going to the Fort Greene farmer's market. We are a part of Local Roots CSA and get the bulk of our veggies this way. I tend to go to Duals Natural for spices, and for fish, I go to Shipwreck or Mermaid's Garden. Meat from Meat Hook. Middle Eastern goodies from Sahadi's or other Midtown markets. I order the rest of our groceries from Instacart or FreshDirect for delivery to the house. As much as I love grocery stores and hand-picking my items, this has been a welcome time-saving solution.

how do you go about planning (or not planning your meals)?

If we are entertaining, I will put together a menu and shop accordingly. Otherwise, I have a set list of staples we always have at home and then shop for seasonal items we have been craving.

Who do you typically eat with?

If I am on set, I'll eat with my team. If I am at home, I'll usually have lunch by myself and then dinner with my fiancé Tim. Even if we are just having a simple meal, we always light candles and put on music. When I am out, I love eating with an overflowing table of friends.

dream dinner guest?

My Dad: I miss him dearly. He was the ultimate dinner guest and host.

are there times you feel uninspired to cook, and if so, how do you inspire yourself?

Absolutely. As someone who loves to cook, there are times I am too tired or busy to feel inspired to do so. Times like these, I think of my dad — he could look in the fridge and freestyle just about anything with the ingredients that were on hand. I'll do this and surprise myself with what I come up with.

what do you eat that makes you feel your best?

Fresh, non-processed foods, greens, and protein.

what do you drink or eat when you're bloated?

Warm water with lemon, Moon Juice’s Magnesi-Om or Natural Vitality’s Calm Magnesium powder, and a simple green juice.

are there any ingredients you avoid?

Gluten, dairy, soy, and refined sugar due to food intolerances.

What’s always in your fridge and pantry?

Fresh herbs like dill, basil, and parsley, ETI olive oil, Tart Vinegar, Ghia, Maille Dijon mustard, cumin fenugreek salt, spinach, romaine, orange juice, almonds, cashews, moon grapes, lemons, fresh Abraço espresso, cardamom, cinnamon.

favorite cookware and servingware?

For cookware: a mandolin, which is vintage and gifted by grandmother — she has used the same brand since the ‘50s, swears by it, and has boxes of them in her basement. A paring knife, chef’s knife, and reliable frying pan from Our Place. A Le Creuset dutch oven (Our Place makes a great one too). We have a large collection of large wooden butcher blocks that have been gifted, passed down or have had for years. And an Alessi Moka pot.

I love servingware. I have a collection I'm continually building. Right now, I really love the combination of wood and pewter/silver/chrome. I have a collection of wooden plates, large silver, and pewter serving trays, bowls, and pedestals that have been passed down from family or thrifted.

essential cookbooks?

I do not have many, but the one I have held on to and bookmarked the most would be Food of Life by Najmieh Batmanglij: a great Persian cookbook.

Chefs or individuals that inspire you?

Nir Sarig of ETI, Koa Pennock of Pa, Monika Varšavskaja, Laila Gohar, Ignacio Mattos, @lev.nyc, and @cabincorn.

favorite restaurants and spots for take-out?

Altro Paradiso, Lodi, The Odeon, Saraghina, Café Mogador, Abraço, Sofreh, Oasis, and Bar Pisellino — I am sure I am forgetting some. I enjoy beginning an evening out with friends surrounding a table, ordering one of everything to share, and letting the night unfold.

Your go-to recipes?

Lately, it has been a big herby frittata. I take a chickpea tortilla and set it down on an oiled pan. Then I add a few whisked eggs, let it get very crispy, and then flip it. I like that one side becomes a really crispy tortilla, and the other is a super fluffy egg. I plate it, cover it with fresh herbs, and drizzle olive oil and salt. It is so simple, easy, and delicious for a quick bite at home.

all images provided by alexis badiyi, interview by marina sulmona