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. Old loves of mine, like Brussels sprouts, white asparagus and celery, which is organized into the section “Surprisingly Bitter.”
Less surprisingly are of course the “born to be bitter” greens like endive, chicory and dandelion greens. I’ve been trying to dabble a bit more in these greens, as even Charlie is starting to get tired of my usual kale salads. Now that the temperatures have dropped I can’t bring myself to buy anymore bags of prewashed arugula. I want something warm that can stand up to a little bit of cooking, something like a roasted brussels sprout salad with radicchio and bacon. Continue reading
My second post is now live on Mind Body Green!
It’s so easy to open up your medicine cabinet for a quick fix — be it an Advil for a headache or something more natural, like activated Charcoal for an upset stomach. But since I try to inspire people to use their kitchens as their main avenue to living a healthier lifestyle, I’ve tried to find cooking solutions that can stand in for the ever-present pill. By far the easiest, and one that’s rooted in thousands of years of history, is your spice rack.
Medications are great for when you’re in crisis, and believe me, when I’m nursing a migraine, the last thing I want to do is stand over a hot stove or chop sweet potatoes. But using certain spices, which are high in anti-inflammatory properties, can help keep medical emergencies at bay in the first place. Continue reading
The first time I ate blistered shishito peppers was at Sushi Samba circa 2001. It was one of the few venues that dragged me and my high school friends below 14th street, and that’s because it was one of the few venues that would look from my fake Michigan driver’s license to my Theory tube top and not laugh in my face.
Before trying our luck ordering green apple saketinis like the best of the brace-faced Carrie Bradshaw wannabes, we would order a few nibbles for the table, including these peppers. While shishito peppers are now just as commonplace as edamame on menus, at the time this was a revelation. (As was tempura-ing green beans and putting jalapenos in a sushi roll).
But unlike edamame, which pretty much now has its own zip code in the freezer aisle, shishito peppers haven’t taken off in the home kitchen in the same way as other new millennium fad foods, even though they are arguably just as easy to throw together as a party appetizer or healthy snack. My friend Noah is trying to change that, and I for one, am super excited by his efforts to bring blistered shishitos to the masses. Continue reading
Halloween season seems to kick off the initial downward spiral of our best eating intentions in favor of orange marshmallow pumpkins and general holiday gluttony. It’s hard not to give in to your sweet tooth when every end cap starts stocking Halloween candy come October 1, just begging us to impulse buy a modest two dozen Kit Kat bars when picking up the morning paper or buying toothpaste at the pharmacy.
Sure, I’d like the month of October not to devolve into one big hyperactive eating spree. But it’s no fun to sit on the sidelines while everyone else mainlines chocolate. So I put together some of my favorite signature Feed Me Phoebe dishes that can grace your harrowing Halloween table, without causing you to look frightful in your skin tight slutty angel costume.
A few bites of Zombie Scab Dip may just be what you need to step away from the plastic jack-o-lantern and put down the 5 mini candy bars.
1. Wickedly Creamy Cauliflower Soup
If you’re dressing as a Celtics player, as I did in 2006, this themed dish will take on a whole new meaning. Otherwise, just consider it a delicious (vegan!) way to line your stomach before all the cauldron-colored jello shots. Continue reading
Have you ever struggled to integrate new habits and practices into your daily life? Or beat yourself up for not being able to create a morning routine or make it to yoga on weeknights after work? Then this week’s Wellness Wendesday is for you!
I hope you’ll tune in to hear Barbara Biziou, author of The Joy of Rituals, talk about simple choices that lead to big changes, creating meaning and intention in everyday life, and how ancient spiritual practices can keep your life anchored in the modern world. Her book is fascinating, including the stories and context behind some of the rituals that have been passed down to us through the generations that we don’t think twice about. Continue reading
The first time I officially cooked for Charlie was on his birthday, a year ago to date.
There had been plenty of non-official cooking prior, back when we were friends and I would host a group for pulled brisket tacos or bring a bowl of succotash to the BBQ he was throwing for the 4th of July. For this first official meal though, I have virtually no recollection of what I made. And I mean virtually, as I usually hold this blog accountable for logging for the vast majority of things that come out of my kitchen and the significant moments they commemorate. But alas, for this significant moment, I’ve got nothing.
What I do remember is going to three different markets in preparation. First, to Murray’s to pick up Charlie’s favorite cheeses, then to Chelsea Market to get the finest cured meats in all the land, and finally to Lobster Place for oysters.
Since this was a mere three weeks into dating, I of course waited until he arrived to shuck the oysters so I could impress him with my masculine energy in the kitchen by popping each shell open with the ease of a beer bottle. This worked for about 5 minutes, until I severed one of my thumbs and had to reassure him that I was “toooootally FINE!” as blood poured down to my elbow. I taught him how to shuck the rest of the oysters while wrestling with my Bounty tourniquet, and he did so well, the job became permanently his. Continue reading