- Meatless Monday: Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
- Feeding Friends: Oven Roasted Teriyaki Pork Tenderloin with Maple-Ginger Glaze
- The 6 Best Gluten-Free Liquor & Hard Alcohol Brands
- Meatless Monday: Red Lentil and Spinach Masala
- 2 Years of Feeding You & A Celebratory Gluten-Free Lemon Curd Tart
Health, Hedonism & All the Delicious Things In Between
Category Archives: Feeding Friends
I’ve had a long love affair with Elote—the charred Mexican street corn that’s coated in a glorious heart attack mixture of sour cream, Cotija cheese and mayonnaise. Since I enjoy any excuse to use the latter (mayo is my happy place of condiments) I thought I’d get really crazy and create a slightly lighter, deconstructed version to stuff inside a corn tortilla. And in the process of creating this “elote-style” easy chicken quesadilla recipe, I got to break out my grill pan for the first time in my new apartment, and discover if it was somehow immune to the inevitable cyclone of smoke that usually envelops all my belongings. The answer? No, sir. It was not.
When I first quit my corporate job to become a full-time food babe, I took on pretty much any gig that involved buttercream and not my naked body. I worked long hours in front of my computer bouncing between tabs of various recipe projects. I spent my days teaching 9-year olds how to bake homemade granola bars, and my nights lugging hundreds of mini meatballs to upscale Fashion Week parties, where no one wanted to eat them. And being a desperate freelancer trying to build word of mouth and make a name for myself, at the beginning, I often cooked a lot of these meals for free. That all changed with the great Tortilla Espanola fiasco of 2011.
Cinco de Mayo is nearly upon us, my healthy hedonists!! I know you’ve likely already lined up your margarita and taco offerings. So I’m going to use my 11th hour holiday PSA to talk about a much overlooked fiesta course: dessert. Specifically, this white chocolate bark recipe with lots of horchata pizazz. I don’t doubt that you’ll have successfully fulfilled your daily sugar quota by the end of the first round of cocktails (unless you make my fresh raspberry versions from scratch). And some of you lucky fools may get to experience more via a multi-colored paper donkey that rains Laffy Taffy, Smarties and other candies that no one ever eats unless purchased in bulk.
My mother was the OG of crunchy health food. Before a little supermarket chain out of Austin made niche ingredients like millet mainstream, she was feeding me bowls of it in place of Easy Mac. Like all good daughters, I spent most of my childhood rebelling against her moratorium on the cottonseed oil in generic packaged foods. And I did this by going over to friends’ houses and having a Fruit-By-The-Foot free-for-all. If my current vocation is any indication, all that quinoa I begrudgingly ate as a kid eventually caught up with me. But at the time, the only homemade baked good that I would have hands down preferred over the Oreos in my friends’ pantries, was mom’s banana bread. Dotted with a healthy ratio of organic chocolate chips to batter, her loaf was always dense, moist and cake-y. I remember … Continue reading
I have a love/hate relationship with butternut squash. I love eating it. But every time I perch one on my cutting board to peel, I think to myself: today will finally be the day when I call Charlie from the emergency room having just accidentally amputated a finger. Not having to peel any gourds is just one of the many reasons to love this cheesy, warm butternut squash dip. But it may be the biggest revelation.
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. And we never did any of it until November.
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.
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. These everyday pitfalls, even if they happen within the comfort of my own home, can leave me feeling exhausted and out of sorts–like, I’m destined to still be “faking it til I make it” … Continue reading