Health, Hedonism & All the Delicious Things In Between
Category Archives: Feeding Friends
We’ve never served a soup course at our Thanksgiving, but I love the idea for quainter family gatherings. When your table has grown to include over forty heads, you don’t mess with the finer logistics of spoons and bowls. That said, this roasted carrot soup recipe would have been the perfect thing to thaw the unfortunate “climate” of our holiday meal a few years ago.
Thanksgiving has historically been the holiday that belonged to our branch of the family. That might sound like we carried more than our fair share. But when you’re Jewish, there’s a lot of hosting that happens throughout the year.… Continue Reading
It’s officially football season, I think. As you can see, this concept is not something I’m intimately familiar with in my household. But now that I have a roommate with a pair of cojones, I presume that I will become acquainted very soon.
I’ve already returned home to the TV set on ESPN on more than one occasion. Which, I suppose, must be just as jarring as it is for Charlie to turn it on and find the Kardashians staring back at him. … Continue Reading
On most days I wake up and can’t believe that people actually pay me to write and cook for a living. My afternoons of toiling in corporate big beauty seem more distant with every batch of gluten-free carrot cake pancakes. And on days when I get to leisurely eat said pancakes in front of an equally indulgent mid-afternoon episode of Orange Is The New Black, life is truly sweet.
But like any job, there are also the days of bureaucratic boredom and frustration; the difficult clients, scheduling annoyances, and creative pursuits that, when confined to a rushed 2-hour time slot, feel all at once laborious and half-assed.… Continue Reading
It’s always such a trip to look back over old posts and peer into my mindset from one year ago. My blog two’s were certainly far from terrible, but they did include some quarter-life soul searching.
Last April, I was just in the beginning stages of introducing wellness content to the site via my monthly hangout series. After only two years of feeding you, I was nervous about shaking things up with posts that weren’t directly related to cooking, and topics that I wasn’t necessarily an expert in. But the question of how to find a middle ground between health and hedonism was haunting me, and I knew that I wanted to explore what that meant outside the kitchen.… Continue Reading
I’ve been craving a get together with some of my favorite virtual amigos for a long time now. But it seems I’m not quite as good at getting people over to my offline home. Luckily, the potluck I helped Dana Cowin put together for her cookbook helped inspire me to make good on seeing some of these lovely ladies in person more often.
I still weirdly get nervous cooking for other food people. But after doing so for Dana, Deb, Amanda and Merrill, I kind of got over it.… Continue Reading
This summer, I had big plans to finally cross crab cakes off my list of things to gluten-free-ify. In preparation, I scoured the interwebs and virtually devoured many classic Maryland crab cake recipes, which use a much higher ratio of crabmeat to breadcrumbs than the usual hockey pucks at TGI Fridays. But making that simple crumb replacement seemed too easy. So without a more clever solution, I put gluten-free crab cakes back on the shelf and, instead, satisfied my cravings for creamy, indulgent shellfish with this dip.
Last month I was out in the Hamptons for a wedding and got to do a little farm stand hopping on my way back to town. I love visiting summer hot spots in the off-season, especially places like Long Island which, when all the scene-iness is removed, is so full of local magic.
My friend Sarah took me to one of her favorite spots, Fair View Farms in Bridgehampton. We got to visit their pumpkin patch, shoot corn husks out of a massive launcher, and fill up our baskets with a boatload of carrots.
I might have overlooked these beauties in favor of the four beautiful eggplant varieties (some which eventually became this), but Sarah told me that she’d been making honey roasted carrots all fall that were sweet as candy.… Continue Reading
I get a lot of cookbooks that come through Feed Me Phoebe headquarters, especially come fall when it seems like everyone and their mother, and therefore the Kardasians and their mother, release their perfectly polished recipes on the page. For the record, I am not complaining! And Kris K, if you’re out there somewhere, I would love an opportunity to see what you and your ghostwriter have been feeding Kimye.
One of my favorite cookbooks from this season is Bitter: A Taste of the World’s Most Dangerous Flavor, With Recipes. Not only is it beautifully written and shot, but Jennifer McLagen highlights some of my favorite vegetables that I had not necessarily lumped into the category of bitter.… Continue Reading