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.
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.
This is my first dessert that I’ve featured on this blog, largely due to the fact that this is the first dessert I’ve made in a very long time. I’m not much of a baker. I’m pretty good at it, but I don’t actually enjoy it all that much. Given the choice, I much rather cook. But truth be told, the real reason that I don’t bake often is because I always make a mess. I don’t like cleaning up messes, which is why I (subconsciously) reserve baking for when I am at my parent’s house where there is a plethora of counter space, and somehow, the messes always clean themselves up (thanks, Ma).
I’ll start by saying: there are some things that just taste like summer. I think that this salad is the epitome of summer. So make it now! Eat it outside on your patio (or stoop, or fire escape) whilst sipping on your favorite seasonal beer.
This salad came to be quite randomly. Once in a while, I’ll pick up an avocado or two without having a plan for them. Sadly, they usually go to waste because when I want to eat them, they aren’t ripe yet, and when I remember that I have them, they are ripe beyond edibility. Luckily, that wasn’t the case this week when I grabbed two avocados (and watermelon) from the produce section.