The liquor cabinet may not seem like an obvious extension of your kitchen pantry. But it is indeed the final frontier of my hoarding tendencies.
As I mentioned last year in this post, I’m not the biggest mover and shaker when it comes to cocktails. For a date night, it just seems like a hassle to whip up 3 types of infused this and that to create something intricate and swoon-worthy. And mixing bespoke concoctions to order for more than ten people isn’t exactly fun either. Continue reading
Like many people, I’m always trying to live a greener life. But when it comes to daily waste, especially in New York City with an absence of compost bins and backyard gardens, a lot of it inevitably comes from my kitchen.
In recent years I’ve been trying to change my habits to make the most of the ingredients I buy and help keep needless trash to a minimum. Even when I’m harried and trying to get dinner on the table, I try to remember that our individual food losses have a role in worldwide hunger. And if we cut that waste in half, it would go a long way to closing the gap in food needs. Continue reading
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 form, the fish is served over rice. And at Sweetfin Poke, because it’s Santa Monica, you have the option to add all sorts of glorious healthy hedonist toppings like kale, crushed taro chips, and fried garlic. Continue reading
As much as the blogosphere makes me aspire to be a true frontierswoman—grinding, fermenting and canning my food into homemade pantry creations—the truth is I simply don’t have that kind of time. Recreating Juice Press’ almond-tamari kelp noodles is my idea of a fun DIY project, not making said almond butter from scratch.
Though I tip my chef’s hat to all the DIY gods and goddesses out there, if I’m being honest with you and myself, I get a lot of help from packaged food brands. I’m not talking quick fix microwave pizzas. Rather, the things I stock are gateway cooking products (a jar of tomato sauce, perhaps an occasional gluten-free crust). Gateway cooking products aren’t a meal in and of themselves. But they often shave off precious weeknight time in the kitchen. And because I try to buy consciously, I rely on brands that share a similar ethos in their kitchens as I do in mine. Continue reading
For those of you who didn’t see my newsletter a few weeks ago, I made the (possibly crazy) decision to start hosting monthly group cooking classes in my new DUMBO loft.
After 4 years of running around the city teaching privately (not to mention 4+ years of studio living), it’s very excited to finally have a big beautiful kitchen space on the premises.
The whole venture will certainly be an experiment at the beginning, so I’ll be relying on word of mouth while I perfect the new format. And I would LOVE to have some virtual friends in the mix.
If you’ve been wanting to brush up on your knife skills or learn a few new recipes for healthy comfort food live and in person, I hope you’ll join me at one of the April or May sessions below! Continue reading
Occasionally when I’m feeling stuck, uninspired or in a kitchen rut, a little food angel arrives on my doorstep with a little dose of inspiration. This can happen in the form of a new cookbook (thank you, Love and Lemons) or a delicious restaurant dish (thank you, Los Angeles). But like many crumbs from the universe these days, the idea for this mujadara recipe came via facebook (thank you, Zuck).
I’ve had the entire country of Lebanon on my culinary to-do list for some time now. And like kohlrabi and gluten-free donuts, I’m talking 4+ years. Enter my college friend Christen. Continue reading
It’s #SpringPantryPurge month, friends! And if you thought I was going to quit at just a few creations from the deep depths of my kitchen cabinets, well, you were wrong. Today I’m showing some shelf-stable love to one of my favorite humble ingredients: beans.
Ah, beans. So often maligned in children’s rhymes, and yet such a healthy weeknight staple.
I’ve long relied on dried and canned beans as a budget crutch. But in the last year, since starting The Wellness Project, I’ve come to realize how central beans and legumes are to a healthy diet. They are one of the world’s oldest superfoods, and were the strongest constant in the diets of every centenarian population studied in Dan Buettner’s The Blue Zones Solution. And it’s no surprise that all of these fiber- and complex-carb-rich foods are also favorites of your industrious gut critters. Continue reading
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 waiting with anticipation as the bunch of bananas on our kitchen countertop would slowly darken and prune with each passing day, until, eventually, it was bespeckled and ready for baking. Continue reading