Like most food lovers, I have a pretty big obsession with all things Ottolenghi. Immediately after booking my airfare to London, I made a reservation at his restaurant… before booking a hotel. #Priorities. My idea of paradise would be living on a remote Mediterranean island eating nothing but Ottolenghi’s food for the rest of my life. Since I can’t exactly make that first part happen at the moment, I’ll have to settle for incorporating more Ottolenghi recipes into my repertoire as winter sets in *hard* in New York City.
Happy October! Every year, without fail, I get on a bit of a baking kick once fall begins to set in. There is just no better way to spend a brisk Sunday afternoon. As discussed previously, I am one of those people that goes crazy for seasonal foods. I once put pumpkin ice cream on hold at Trader Joe’s with this girl… Go ahead and judge us. It was the best Friday night ever.
Tzatziki is always my favorite part of any Greek meal. Tangy and refreshing, even the most delicious pita bread becomes a mere vehicle for the tzatziki. This weekend, I created my own version of the Greek classic to usher in summer. This was absolutely perfect alongside steak and Italian-style potato salad (no mayo — it’s the …
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.