One of my favorite experiments that I’ve done so far for The Wellness Project has been the $40 Farmer’s Market Challenge. The mission of this “mini sprint” was to help me make healthy home cooking with higher quality ingredients more affordable, and to make it a weekly ritual.
It probably comes as no surprise why spending a weekend afternoon massaging kale might be more fun for me than, say, going 30 days without drinking. But until I forced myself to dedicate this time to making healthy meals for the week, cooking for myself was a lot more haphazard. And my monthly Seamless Web bill was a lot more impressive/horrifying. Continue reading
Cold pasta salad tends to be the saddest and least exciting summer picnic side. For one thing, it’s usually one of the few dishes that doesn’t involve mayo. And if it does, well then, it just might be one of the only dishes in my book that shouldn’t.
Regardless of this dismal red gingham pasta landscape, when I was growing up, my mom made a bomb cold pasta salad that used fresh tomatoes and basil, and just a little balsamic. It tasted bright and egregiously garlicky—a far cry from the usual deli aisle limp, tart fusilli with kidney beans and mysterious chopped meats.
There are many aspects of my autoimmune disease that have made me feel like 29 going on 90. But more so than the inability to function on less than 9 hours of sleep, having to carry several pill boxes in my purse, and getting winded climbing a simple flight of stairs, the thing that’s made me feel the most terrifyingly old was the first time I threw out my back.
I wasn’t carrying groceries or lifting a heavy skillet—two daily activities I often blame for my chronic back pain. I was simply putting on my pants. And a little piece of advice: if you ever throw out your back, hope that you do it when you’re not partially naked. Continue reading
The first version I ever made of this Moroccan chicken tagine was for a stew cook-off. During my first year out of college, back when every dinner was an excuse to pack 20 people into my 4th floor walk-up, my friend Keith and I started going head to head with our culinary skills, forcing our friends to eat their dinner out of two plastic bowls, and then to choose sides. Much to my surprise and delight, this sweet and spicy chicken stew trounced Keith’s classic Beef Bourguignon.
My ego has clearly yet to recover 7 years later.
This month for The Wellness Project series I challenged myself to drink better, cleaner water and more of it.
As part of the preparation (and also as an extension of my book research), I did a crazy amount of reading on the subject of hydration and our bodies. And sadly, there is no drier subject matter in the world than water. Continue reading
Sorry to keep slamming you with self-promotional requests. But…
Feed Me Phoebe is nominated for a Saveur Food Blog Award and voting closes TOMORROW! I would shower you with eternal gluten-free love and send lots of kale salad karma your way if you could hop over and vote for me in the category of Best Special Interest Blog. It only takes a minute, promise. Continue reading
You may remember me humble bragging about the potluck dinner I attended at Dana Cowin’s apartment last fall. It was a crazy honor to be included in the evening and to meet some of my cookbook idols (like Deb of Smitten Kitchen) in the process.
Over the course of the evening, we each had to share a story about a kitchen mistake and how we rectified it in the form of our potluck contribution that night. (For more on my meatballs and other embarrassing mistakes, click here). It was inspiring to know that even Merrill Stubbs and Amanda Hesser burn their toast, but one of my favorites was Serena Wolf’s tale of her béchamel fail. Continue reading
I’m taking a little break today from this month’s healthy hydration series to talk about something that’s a little bit more fun and hedonistic than good ole H2O: WINE.
Ever since my long, arduous month of detox, I’ve been paying a lot more attention to the quantity and quality of my vices. And one area of better boozing I’ve been particularly interested in is the new and growing world of organic wines. I’ve not only been trying to drink better wines, but also cleaner wines that are responsibly made. Continue reading