Like broccoli, cauliflower has historically not been one of my favorite vegetables. But when I came across the recipe for this salad in the stunning new cookbook, Jerusalem, I knew I had to try it. It looked vibrant (vibrant? who knew cauliflower was vibrant?), delicious, and superbly healthy — the kind of dinner I should be making in January.
Broccoli isn’t exactly my favorite green vegetable. I like it enough to make it occasionally, but I often pass it up in favor of brussels sprouts or kale. Tonight’s dinner just may have changed all that.
I discovered croque monsieur on a rainy February day while I was a sophomore in college. I came into the city early on a Saturday morning to cover an event for a class and afterwards, met up for brunch with one of my high school friends that lived in the West Village. He took me to the most adorable and elegant brunch spot, Cafe Cluny, where we sipped bellinis and ordered croque monsieurs and cappuccinos. I’ve never been to France, but I imagined life there was as fabulous as I felt in that moment.
My obsession with brussels sprouts is not a secret. I could go on forever about how roasted brussels sprouts are simply the best of winter produce. I desperately try to convince even the most avid brussels sprouts haters (I’m looking at you, Dad) that they just haven’t eaten them the right way and it’s not the sprouts they hate, but the bland preparation. Roasted brussels sprouts are usually my weapon for conversion from hater to lover, but I think this recipe is something special, too. It starts with bacon, after all.
Recently, I’ve been having the urge to bake. Perhaps it’s the change of season that has been motivating me to make warm and delicious treats. Or the fact that my birthday is this week and I wanted to bring goodies with me to work as a nod to the days of elementary school, when bringing in cupcakes to share was practically required. When I came across these cookies on Pinterest, my heart skipped a beat. Chocolate chip cookies stuffed with nutella? Is this possible?
Full disclosure: I didn’t think I would love Charleston as much as I did. I am not a Southern girl. At all. I love my large metropolises and trendy restaurants, but Charleston is one of those places that makes you realize that yes, there is life outside of New York City, and even south of the Mason Dixon line.
It’s no secret that I’m obsessed with Kale. Not sautéed or steamed, but Raw kale. You’re probably wondering… how can a person be utterly obsessed with kale, let alone raw kale? I don’t know why, but I find it completely delicious and I always feel as though I’ve done some kind of good deed unto my body after eating a bowlful of kale. I’m heading down South tomorrow evening, and I have a feeling this kale salad will be the first thing I prepare when I return back to NYC after a week of Lowcountry specialties.
One of my more recently-realized goals for my 24th year has been to educate myself more about food. I’m a pretty decent cook but I’m no chef. My knife skills, preparation, and presentation techniques definitely leave room for improvement. So when my friend (and fellow food blogger) Kayla suggested we get together a take a class at Brooklyn Kitchen, I jumped at the chance. The schedule for August had some exciting offerings, and we eagerly decided on a Greek Dinner class.
I’ve never been one to mess with a good thing or break a routine. So it comes as no surprise that I’m the same way when it comes to restaurants. When I fall hard and fast for one specific restaurant, I want to go there weekly, at the very least. Rosemary’s in the West Village is my new favorite spot, and I must say, I haven’t felt this way about a restaurant in a very long time.
Let me count the reasons why I love Rosemary’s… The space is airy, open, and bright. There is a garden on the roof that supplies many of the vegetables and fresh herbs included in dishes on the menu (you can take a peak at while you wait for your meal). The staff is incredibly friendly and knowledgeable. The prices are ridiculously reasonable by New York standards. The wine list is easy-to-decode, glasses for $10, bottles for $40. And the food… But first, the wine.
There are three points that I require all of my favorite summer dessert recipes hit: Easy, quick, and fruity. Since I refuse to cook anything elaborate in the summer, my desserts are just the same: simple, sweet bites that feature seasonal produce. I saw these peach galettes with ricotta on Cup of Jo, and I knew I had to give them a try last weekend.