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This week it feels like Spring has taken a hop, skip and a giant leap into Summer. During my walk yesterday I overheard a child say to her Mother, “It’s Summer now, when is school over?” It was one of those moments when your insides laughed with recognition- Yes, it feels like it is [...]Related Posts:Spinach+Scallion Savory TorteQuick Pickled RampsKing Mushroom Salad: Bro
This past Friday, I was honored with being chosen by Food Network’s Healthy Eats to be the latest choice for their Blogger Spotlight. I owe much thanks to Toby Amidor who introduced me to Lauren Miyashiro at The Food Network, and for all her amazing support. This column on the Healthy Eats website is a [...]Related Posts:Delicious LinksFiddlehead Fern and Artichoke Freekah SaladHerb In
“Sometimes when I’m in a restaurant, I’ll order a beet salad just so that when the waiter serves them to me I can say: Thanks man for laying down those funky beets! …………………….and I don’t even like beets…” One of the best parts of this past Mother’s Day was to simply just kick back and [...]Related Posts:
A few leaves of basil and some grinds of black pepper get stirred into store bought frozen yogurt for a sensational, and healthy, dessert for Mother’s Day. You all should know me by now that I am not opposed to milking a cow for fresh milk for making ice cream- but some days… I [...]Related Posts:Fregola with Arugula PestoQuick Pickled RampsSpinach+Scallion Savory TorteThe post
Behold- the latest ancient grain to start popping up on menus- Freekeh. For those who are not in love with the texture of quinoa, you may have found something to get excited about. Freekeh has a similar consistency to wheat berries, but a slightly less chewy texture- and a delicious taste. Compared to brown [...]Related Posts:An Announcement and a Sneak Peek: Blogger Spotlight and A…
Happy Cinco de Mayo! It’s Mexican Fiesta time- one of my favorite holidays. As much as I love enchiladas and nachos- after awhile all that cheese, beans and fried corn can be a bit heavy. This is a light crab salad with a nice chili punch so you don’t feel like you’re missing out [...]Related Posts:Delicious LinksBloody Mary Shrimp Cocktail: Celebration Food #SundaySupperH
Just in time for National Salad Day: As promised, this is Part II of my ingredient expedition adventure. The “find”- Pleurotus eryngii- better known as King Mushrooms, French Horn, King Oyster, Boletus of the Steppes or Trumpet Royale. They are from the Oyster mushroom family, or otherwise known as pluerotes. Mushrooms are often the accent of [...]Related Posts:Fiddleh
It might be ridiculous to think of oneself as an urban hunter and gatherer, but from time to time this is what I do. Bored with what I typically see in my pantry or market, I will go in search of a new or unfamiliar ingredient. Sometimes this expedition takes me hither and yon to [...]Related Posts:Fiddlehead Fern and Artichoke Freekah SaladKing Mushroom Salad: Brown Butter and Crisp Sage Dressing
Help me for a second- What movie was it where the lead actor, a fading comedian, was talking about how to be funny? “Pickles!”, he cried, “Pickles is a funny word!”. The funny thing about pickles for me, is I have this strange- like a lot/like not so much- relationship with them. When I was [...]Related Posts:Spring Salad of Asparagus, Garden Peas and Pickled Red&hell
I know we’re getting into the time of year of bridal showers and baby showers and such- but it’s also coming on GRADUATION time-as it turns out- MY graduation! I am delighted to announce that I have officially completed my Masters degree coursework, and my thesis has been accepted and approved! I am now able [...]Related Posts:Delicious LinksChili Crab Salad on Watermelon Carpacc
I know we’re getting into the time of year of bridal showers and baby showers and such- but it’s also coming on GRADUATION time-as it turns out- MY graduation! I am delighted to announce that I have officially completed my Masters degree coursework, and my thesis has been accepted and approved! I am now able [...]Related Posts:Delicious LinksHoliday ResourcesSpring Salad of Aspar
Looking for some inspiration for your lunch box or picnic basket? This fregola with arugula pesto comes together in a jiffy. I think you’ll find that the peppery taste of arugula, with a spark of lemon, is a refreshing change from your usual pesto and pasta. Fregola is a lesser known pasta, it’s extremely [...]Related Posts:Quick Pickled RampsSpring Salad of Asparagus, Gar
Looking for some inspiration for your lunch box or picnic basket? This fregola with arugula pesto comes together in a jiffy. I think you’ll find that the peppery taste of arugula, with a spark of lemon, is a refreshing change from your usual pesto and pasta. Fregola is a lesser known pasta, it’s extremely [...]Related Posts:Frozen Yogurt: Basil and Cracked Black Pepper wit
We love making pizza around here, but it’s always the pizza dough that can be such a hang up. For many people there can be a bit of anxiety when it comes to anything yeast made, and with all the kneading and mess making, it’s a total drag when it’s not quite right. It’s funny [...]Related Posts:Spinach+Scallion Savory TorteThe {Famous} NY Times- No Knead BreadShiksa MatzohT
We love making pizza around here, but it’s always the pizza dough that can be such a hang up. For many people there can be a bit of anxiety when it comes to anything yeast made, and with all the kneading and mess making, it’s a total drag when it’s not quite right. It’s funny [...]Related Posts:Spinach+Scallion Savory TorteThe {Famous} NY Times- No Knead BreadShiksa MatzohQ
Today I am joining about 200 other food bloggers to bring awareness to a growing problem in our country- Hunger. Were you like me? The first time I heard that so many children in our country were hungry I thought- but aren’t we fighting childhood obesity? Where are the hungry children? The answer is [...]Related Posts:Spinach+Scallion Savory TorteFiddlehead Fern and Artichoke Freekah
Today I am joining about 200 other food bloggers to bring awareness to a growing problem in our country- Hunger. Were you like me? The first time I heard that so many children in our country were hungry I thought- but aren’t we fighting childhood obesity? Where are the hungry children? The answer is [...]Related Posts:Spinach+Scallion Savory TorteQuick Pickled RampsFregola with Arugul
The peas are poppin’, the asparagus is snappin’ and the pickled onion gives this spring salad a sparkling little kick! This spritely salad is the epitome of spring to me. This year for our Easter dinner I made a larger version of this salad, and it was such a hit that I had to [...]Related Posts:King Mushroom Salad: Brown Butter and Crisp Sage DressingQuick Pickled RampsSavory S
Because I’m not always in the mood to make a traditional pastry crust, this recipe for my spinach and scallion savory torte is fantastic. Nothing beats the flakey rich taste of a traditional pastry crust, but sometimes, the fact is that I don’t always enjoy de-misting the fine layer of flour dust off my [...]Related Posts:Savory Scallion Dill Pancakes with FetaQuick Pickle
This different coconut tart recipe has an interesting texture from a dense layer of chocolate truffle on the bottom, light coconut cream in the middle and crunchy toasted coconut on top. It’s a creation that I had originally come up with for a luncheon I was attending. I fine tuned it for the week’s holiday [...]Related Posts:Delicious LinksHerb Infused Flavored VinegarsSpinach+Scallio
The peas are poppin’, the asparagus is snappin’ and the pickled onion gives this spring salad a sparkling little kick! This spritely salad is the epitome of spring to me. This year for our Easter dinner I made a larger version of this salad, and it was such a hit that I had to [...]Related Posts:Quick Pickled RampsSavory Scallion Dill Pancakes with FetaSpinach+Scallion Savory To
Because I’m not always in the mood to make a traditional pastry crust, this recipe for my spinach and scallion savory torte is fantastic. Nothing beats the flakey rich taste of a traditional pastry crust, but sometimes, the fact is that I don’t always enjoy de-misting the fine layer of flour dust off my [...]Related Posts:Savory Scallion Dill Pancakes with FetaCoconut Choc
Follow my blog with Bloglovin I’ve long known about flavored oils, and even did a post on making your own here, but when I came across an old recipe for flavored vinegars I got pretty excited. I didn’t know that the chemistry was there to allow the aromatics to infuse into the vinegar. I shouldn’t [...]Related Posts:Delicious LinksCoconut Chocolate TartQuick Pickled RampsChèvre P
Follow my blog with Bloglovin I’ve long known about flavored oils, and even did a post on making your own here, but when I came across an old recipe for flavored vinegars I got pretty excited. I didn’t know that the chemistry was there to allow the aromatics to infuse into the vinegar. I shouldn’t [...]Related Posts:Delicious LinksBaby Artichokes: Pan to Plate GoodnessCoconut Cho
Buttermilky tang mixed with the freshness of the dill. The char on the scallions give a sharp onion bite. Salty feta is the creamy thanks to the crunch of the crust. Enjoy with your early evening cocktail, or crisp Sauvignon Blanc. Happy Weekend. Savory Scallion Dill Pancake This is a good “back [...]Related Posts:Spinach+Scallion Savory TorteQuinoa You Can Sink Your Tee
Spring is coming ever so delicately knocking at my door, though you wouldn’t know it by the weather. I set the panna cotta yesterday afternoon, not with promising rays of sun filling my kitchen, but while the sky was white with puffy snowflakes. This winter has been unrelenting, but in my heart, and in my [...]Related Posts:Cappuccino and Vanilla Panna Cotta with Chocolate Truffle…He
Follow my blog with Bloglovin I’ve long known about flavored oils, and even did a post on making your own here, but when I came across an old recipe for flavored vinegars I got pretty excited. I didn’t know that the chemistry was there to allow the aromatics to infuse into the vinegar. I shouldn’t [...]Related Posts:Delicious LinksCoconut Chocolate TartSpinach+Scallion Savory Tor
At last the unveiling! I present to you the preserved lemons I put up this past summer. They’ve been patiently marinating in the back of my fridge all these months. They’ve been shoved back and forth, used to prop up other things, been in the way, and sometimes completely forgotten- but now here they are- front [...]Related Posts:Winter Salad To Support Our Better DaysCrisp Apple Salad
It’s the late afternoon. Before the wine time, before we bathe and dress and head out to meet friends for dinner. It’s the afternoon respite, when the day’s whirl and swirl of energy has slowed to a breathless ease. It’s the afternoon sit down. Earlier in the day flour dust rose and settled as I [...]Related Posts:The {Famous} NY Times- No Knead BreadA Favorite Summer Sandw
One of the worst things happened to me yesterday. Not a tragedy, but certainly a calamity that has left me unsettled and distraught: My camera done got broke. It’s not hard to imagine the fact that I use my camera just about every day. If I’m not shooting actual food for myself or for my [...]Related Posts:Spinach+Scallion Savory TorteSunday Supper- Incredibly Easy and DeliciousSummer
Spring is coming ever so delicately knocking at my door, though you wouldn't know it by the weather. I set the panna cotta yesterday afternoon, not with promising rays of sun filling my kitchen, but while the sky was white with puffy snowflakes. This winter has been unrelenting, but in my heart, and in my kitchen, it is getting to be breezy and sunshiny. The evolution of this recipe ha
Buttermilky tang mixed with the freshness of the dill. The char on the scallions give a sharp onion bite. Salty feta is the creamy thanks to the crunch of the crust. Enjoy with your early evening cocktail, or crisp Sauvignon Blanc. Happy Weekend. Savory Scallion Dill Pancake This is a good "back pocket" recipe for an impromptu gathering, when you need a nibble
One of the worst things happened to me yesterday. Not a tragedy, but certainly a calamity that has left me unsettled and distraught: My camera done got broke. It's not hard to imagine the fact that I use my camera just about every day. If I'm not shooting actual food for myself or for my internship, I am practicing technique, or {attempting to} teaching myself new things. It might
At last the unveiling! I present to you the preserved lemons I put up this past summer. They've been patiently marinating in the back of my fridge all these months. They've been shoved back and forth, used to prop up other things, been in the way, and sometimes completely forgotten- but now here they are- front and center! Last week, while walking the streets of the city, I was sure
It's the late afternoon. Before the wine time, before we bathe and dress and head out to meet friends for dinner. It's the afternoon respite, when the day's whirl and swirl of energy has slowed to a breathless ease. It's the afternoon sit down. Earlier in the day flour dust rose and settled as I prepared the rye bread dough and shaped it into two logs. The smell of caraway seeds fille
I made you oatmeal cookies today. I left out the raisins, because you don't like raisins. Instead I added extra walnuts, because I know those are your favorite. I made you oatmeal cookies today, because I've had to sit at my computer a lot as I push to get my projects done. You came all the way to see me, and even though you knew I would have a lot of work to do, it's still no fun when
I made you oatmeal cookies today. I left out the raisins, because you don’t like raisins. Instead I added extra walnuts, because I know those are your favorite. I made you oatmeal cookies today, because I’ve had to sit at my computer a lot as I push to get my projects done. You came all [...]Related Posts:Before the Rush- Healthy Pumpkin Cookies for Thanksgiving…Molasses Crisp C
It's another gray stormy weekend here in the Northeast. It's an insular overcast morning of warm breakfasts and lingering coffee. A porridge morning. Bored with the idea of oatmeal, I decided to make my morning cereal bowl with a lesser known whole grain, Amaranth. To add some depth and character, I found on my fruit plate an apple, which had reached its peak and did not promise good ou
It’s another gray stormy weekend here in the Northeast. It’s an insular overcast morning of warm breakfasts and lingering coffee. A porridge morning. Bored with the idea of oatmeal, I decided to make my morning cereal bowl with a lesser known whole grain, Amaranth. To add some depth and character, I found on my fruit [...]Related Posts:Pan Roasted Butternut Squash Salad with SeedsPower
I sit in the morning light of the day after hearts and flowers day, thinking about love. It tickled me to no end yesterday to see fellow passengers on the subway bearing red boxes, heart shaped balloons, bouquets of flowers and enticing parcels obviously bearing chocolates. What a life affirming thing to see love in action, and the outpouring of it. I imagined the stories that went
I sit in the morning light of the day after hearts and flowers day, thinking about love. It tickled me to no end yesterday to see fellow passengers on the subway bearing red boxes, heart shaped balloons, bouquets of flowers and enticing parcels obviously bearing chocolates. What a life affirming thing to see love in [...]Related Posts:Saffron Aioli Oil Lobster with Creamy Basil PastaWarm Mushrooms
Outside the world is coated in snow, but I've been living in a flour dusted apartment for over a week now- and I think you'll be glad that I did. What fun I have had making this ridiculously easy and wildly famous No Knead Bread. The recipe made its debut in 2006 in Mark Bittman's, The Minimalist column in the NY Times. I tore out the recipe from that printing, and it kicked around my
