- Meatless Monday: Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
- Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)
- The 6 Best Gluten-Free Liquor & Hard Alcohol Brands
- Meatless Monday: Greek Baked Stuffed Tomatoes with Rice (Yemista)
- Feeding Friends: Oven Roasted Teriyaki Pork Tenderloin with Maple-Ginger Glaze
Health, Hedonism & All the Delicious Things In Between
Category Archives: The Balanced Diet
A few weeks ago a beautiful new cookbook landed on my doorstep. As a psycho like myself is prone to do, I immediately went through with a pad of sticky arrows to determine the first recipe that should be initiated into my kitchen. And after a brief flirtation with dukka salmon patties and firefly falafel, I knew that I had to have this super speedy five spice pulled pork, and I knew that I had to have it as part of a tricked out burrito bowl recipe. And true to its speedy promise, it only took me an hour to get everything I wanted. If only life always happened this way. Sigh.
When Charlie and I got back from Vietnam last winter, I went into a serious summer roll and salad withdrawal. Every meal over there was full of leafy greens, fresh herbs, and salty, pungent fish sauce. It was a full-fledged healthy hedonist delight. And when we returned to the dark grey winter waiting for us in New York City, it was hard to fully dive into recipe recreation mode without the proper weather or produce to support my endeavors. I immediately went to work making homemade pho, since I basically ate bowls of steaming hot rice noodles for breakfast every morning in Ho Chi Mihn City. But it’s taken me a second winter and many seasons in between to finally get around to sharing one of my favorite fusion-y Vietnamese shrimp and collard green salad recipes.
I didn’t think it was humanly possible. But after a month in Southern California, followed by a month of Cinco de Mayo recipe testing anticipation, followed by a week (Uno through Siete) of celebrating said holiday, I may have officially OD-ed on tortilla chips. I came to this realization on Sunday evening while I stood over yet another vat of homemade guacamole, wrapping yet another stack of corn tortillas in foil to get warm and toasty for fish tacos. Luckily the novelty of the situation (teaching a healthy Mexican cooking class in the comfort of my home!), coupled with the fact that I will never (not ever) OD on mashed avocado, meant that I still inhaled those ‘tillas like a champ. But all of this is to say: while usually I would serve up something like this, this or this … Continue reading
During my youth, I had a tendency to eat the same thing for lunch every day. Around the age of 6, I went through a tuna salad sandwich phase. And being the demanding creature of habit that I was, I would shame my mother into making one for my brown bag morning after morning until, three months later, I OD-ed and never wanted to see or smell tuna fish ever again. (Probably much to the relief of my Kindergarden classmates. That shiz is invasive.) The same thing happened with Nutella and Peanut Butter Sandwiches, then Turkey and Salami. And eventually, by my college years, when I had retired every weird sandwich combination in rotation, I even ruined Asian Chicken Salad for myself.
The poke bowl obsession hit me pretty early into my LA trip. While usually all I can think about are tacos and SugarFish when I’m on the West Coast, a little shop in Santa Monica won my heart and stomach, and would not let me go until I had tried every single one of their condiments. Alright, so that last part was self-imposed and was by no means a result of the pushy staff at Sweetfin Poke, though they were all fabulous people who showed no judgment when I ordered my salmon poke bowl with three out of five sauces on the side. For those of you whom I lost at tacos, here’s the deal. Poke is a Hawaiian specialty that’s a combination of diced raw fish and various Japanese-influenced seasonings. Really, it’s not all that different from a tartare. In bowl … Continue reading
I used to have a serious chicken tikka masala addiction. But it’s one of those dishes that once I learned the recipe (i.e. how much heavy cream went into that luscious tomato sauce) I couldn’t quite carry on life as usual, ignoring the likely cause of all those post tikka tummy aches. So I’ve taken to making my own bastardized version at home. The tweaks are easy, healthy, and would probably make your Indian grandmother wag her Sari in disapproval. But the end result hits all the notes a spicy comfort food should with half the effort and agony.
As I mentioned in my newsletter, a case of the stomach flu left me in a very unromantic state this weekend. Which meant poor Charlie was left no choice but to stay indoors eating this leftover healthy mac and cheese while I sipped bone broth and whimpered from the cold tiles of the bathroom floor. But despite this blip that left me off solid foods for a few days, what I’ve been craving lately is cheese. Warm. Gooey. Glorious cheese. Healthy? No. But necessary in frost-bitten February? In the words of the fictional Fargo-natives that Charlie and I binged on this weekend: you betcha.
One of the most enjoyable memories I have from writing my first cookbook was the research that went into the “Dating and Food” section. I interviewed a bunch of my guy friends to find out what they’d cooked for their dates in the past, and, if nothing, what they might cook for them in the future as a Utopian romantic meal. Their responses? Seared tuna, crusted salmon, and salads. Basically, your stereotypical white girl food. At the time, I was an omnivore. So my love of carbs and bacon, coupled with the feminist instincts of a self-righteous twenty-three-year-old, left me with only one conclusion: men are idiots.