- Gluten-Free Is Me: Healthy Sesame Chicken with Broccoli
- Big Book News! The Wellness Project: My Year of Balancing Health & Hedonism
- “Tom Kha Gai” Thai Chicken and Rice Casserole with Leeks
- Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
- Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)
Health, Hedonism & All the Delicious Things In Between
Category Archives: The Balanced Diet
The first sign of trouble was the bowl of chocolates on the dinner table. The first course hadn’t arrived yet. And even though I’d hit up the raw bar multiple times, that did little to absorb the dirty martini sloshing around somewhere beneath my black dress. So because I was hungry, and it was a celebration, and empire waists should be cherished, things proceeded to get a little out of hand. I ate the chocolates. I drank the wine. And an hour later when I went to the bathroom, encountering the bride’s mother on the way, I saw a puffy fuchsia face, a neck covered in hives, and a body that was giving me the middle finger for eating all the things. It’s not that often these days that I experience the type of unbridled binge that used to be … Continue reading
Every culture has their spin on a baked egg recipe smothered in tomato sauce. The simplest one, as often is the case, comes from the Italians. It involves the usual suspects: garlic, upon garlic—frizzled in hot oil until golden brown—and a dangerous heap of chili flakes, which sends the eggs into delicious Dante-esque purgatory. Charlie has been working insane hours for the last month, including weekends. So a few Saturdays ago, during one of endless wedding seasons rare respites, I whipped up a quick eggs in purgatory before he left for the office. It felt elaborate compared to our usual olive oil fried egg and bacon MO, but somehow took even less time.
I know you’ve often wondered what would happen if your favorite chicken and rice casserole went to Thailand and came back with a scandalous love child. The answer is THIS. Yes, my Tom Kha Gai rice casserole is that love child. And it also might just be the best thing I’ve cooked in a long long while. There seems to be a lot of takeout love on the site this week, and you may remember me reminiscing about when my go-to order switched from Chinese to Thai. Upon further reflection, it was not immediately after I projectile vomited chow mein all over my kitchen. Rather, it was the first time I tried Tom Kha Gai soup in the motherland.
It’s fairly well documented that I have a serious Thai takeout addiction. Back in the day though, it was far more common for the contents of my red and white to-go boxes to include mooshoo pork and vegetable chow mein. My love of noodles runs deep, and as a semi-hyperactive 11-year-old, that meant that I basically inhaled my chow mein in one continuous mouthful. You would think that the lack of chopstick finesse would slow me down. But it just meant I used them more as a shovel, making sure that the noodles remained in one tangled mop, and my mouth kept moving. That’s not an exaggeration. One time I actually ate my vegetable chow mein so fast that I got up from the table and proceeded to regurgitate the entire meal into the kitchen sink. If that sounds disgusting, don’t worry. … Continue reading
This Greek Lasagna recipe is sponsored by Prego Farmers’ Market. All opinions are my own (duh). Thank you for supporting the brands that make this site (and my global casserole cravings) possible! I did a lot of special things on my trip to Greece two summers ago. I frolicked on the pebbly beaches of Hydra, ate my weight in crisp lemon-scented potatoes, and stalked wealthy shipping magnets from their yachts to see where they were going for dinner. What I did not do was eat Greek Lasagna. This isn’t just thanks to my on-going gluten-free buzzkill. At the time, I didn’t even know what I was missing. Before I left for my trip, my food fantasies were almost completely dedicated to seafood and spuds, and the dozen glorious condiments I could dip them in. To this end, I successfully emptied … Continue reading
The irony of being a private chef is that the cooking I do for others is often the biggest thing that gets in the way of the cooking I do for myself. It’s a well-known pitfall in the restaurant business: chefs are great at taking care of others and terrible at taking care of themselves. This is in part due to the grueling physical nature of the work, the hours spent in a kitchen, and (sometimes) the Bourdain-level use of certain substances to get through a night of service. As someone who works primarily in other peoples’ homes, I only experience a small degree of that end of day raggedness. But still, the work does take its toll. And during the height of when I used chef-ing as a bridge job, when I came home after a day of lugging … Continue reading
For a professional food babe, I’m surprisingly suspicious of kitchen gadgetry. So when my first spiralizing apparatus landed on my doorstep, designed by none other than the doyenne of inspiralization, it took me a few weeks to get up the courage to rip open the package and let the blades go to town on the bell peppers in this beef taco skillet recipe from her new cookbook Inspiralize Everything. I’ve gotten to know Ali Maffucci over the last year through my #friendsinfood events in New York, and become slightly hypnotized by the volume and beauty of all the squiggly veggies spiraling out of her kitchen. Between that, and being a gluten-free recovering carboholic, you might think I’d have ditched the kelp noodles and jumped on the spiralizing bandwagon sooner. But I couldn’t bring myself to buy the machine.
It doesn’t escape me that every time I post something overtly meat-related, I immediately lose about 20 Instagram followers. Sadly, this is also what happens with every picture I post of Charlie. This makes both of us sad, but perhaps some people just aren’t into hunks of man meat either? Luckily, shellfish hasn’t been quite as offensive, but I’ve still taken your social media behavior as an implicit request to throw more veggie options into the mix. So in honor of Meatless Monday, and in the name of my post-road trip detox, I’m interrupting this month’s #summerseafoodchallenge programming to bring you a creamy vegan zucchini soup recipe.
Ever since I made this steamed clam recipe in the comfort of my Brooklyn apartment (in another episode of “Phoebe Versus the Snapchat Timer”), I’ve been on the move. Summer (and endless wedding season), usually means I’m barely home during July and August. But this year I decided to tag along on Charlie’s work travels to LA and Seattle, taking my suitcase nomadry skills up a notch. My travels, though, have been feeding this site more than usual. I decided a few months ago that I wanted to dedicate August on the site to sustainable seafood and easy weeknight meals to make with varieties outside the typical salmon-tuna-shrimp trio. A weekend in Martha’s Vineyard led me to a talk with Paul Greenberg on the subject. And now these two weeks in the Pacific Northwest seem to be another case of … Continue reading