a creamy, autumnal vegan soup made with cauliflower, chestnuts and porcini mushrooms!
How do you achieve a creamy taste without dairy? Tahini. The silky, luxurious sesame seed paste that has been a staple of Middle Eastern cooking forever has become so much more prevalent in New York, and I couldn't be happier.
My all-time favorite soup is this cauliflower one, which I lovingly call constellation cauliflower soup because after I swirl in cream, and crack on pepper, and sprinkle on chili flakes, it looks like a beautiful photo of our solar system.
This salad made me feel like I was living large. I closed my eyes and imagined myself at the shore instead of at my computer screen. It only semi-worked in transporting me to the beach, but it certainly brightened up my Monday.
Zoodles on their own just don't do it for me. I eat an entire bowl of them and am starving 10 minutes later. Just me? I also love pasta so freaking much that damn it how can you say the two are the same? Ok don't worry, this isn't a rant on zucchini noodles. They too have their merits. They are delightful in salads and excellent when you want to keep things light and tight. And even more so, they're perfect when you want zucchini with your pasta, but not huge chunks of veg that don't really blend in.
This year, my Fourth of July looks a little bit different. With the wedding just a few months away, Brandon and I wanted some quality time away from the hustle and bustle. We snuck away to Miami for a few days of nothingness. I know, there’s South Beach, and Bal Harbour Mall, and Wynwood, but don’t you ever just want to partake in the art of nullity?
It was foggy and gray outside; my farmer’s market plans were quickly abolished. I moved sluggishly out of bed, my eyes took an eternity to focus on the room in front of me. I brewed some coffee, sat on the couch, contemplated what was next. I knew I wanted to take on a hefty weekend baking project. Because when, if not on a rainy saturday, would you go through the trouble of making dough from scratch?
While I love cooking food from all over the world, I feel a particular kinship with Italian cooking. But, funny enough, I have no Italian family members and I’ve only been to Italy once. The reason I am so tied to Italian cuisine is partly romantic and partly practical.
Tamarind paste. It’s not exactly the first thing that comes to mind when you think about ratatouille, right? Me neither.
As a host, I love Kir Royales because of how freaking easy they are. All you do is add a splash of Chambord into a champagne flute, and top with delicious bubbly. There's no planning, thinking, chilling, shaking, or crushing beforehand. It feels regal and tastes very unique, as black currant isn't a flavor we consume much in the U.S.
I chose chicken with mustard sauce for my Parisian dinner because I love the complexity of the thick mustard sauce, and the subtle tartness that crème fraîche provides. When planning parties, I limit the time-consuming dishes to one or two, max. I want the evening to feel special, but I don't want to be so exhausted by the time people come over that I'm ready for bed. And while this chicken require a few extra steps, you will be repaid handsomely for your efforts.
As young children, we are taught to believe that hard work will be rewarded in the long run. Reap, and you shall sow. Put all of your effort into what you're doing, and somehow, someway you will succeed. I believe this principle with all of my heart. However, when planning a party this excellent life philosophy can be gently set aside.
Typically, when I make salads at home, they are busy. They have many ingredients, textures, and complex dressings. But not this guy, oh no. This salad is a lesson in simplicity.
When thinking about the guests at my party, I recognized that it was a diverse bunch. My brother's friend Jakob was coming, who is a vegan. My mom is a cheese-lover, and my father adores salami. So I figured this was the perfect chance to create a trio of "boards" if you will. I love setting these up on my living room coffee table so that as guests come in, they can nibble. It also buys you (the host) some time to put together finishing touches.
While I'm not French by origin, my mother truly believes that she was French in a past life. So genetically speaking, I may be at least 25% French. That's how genetics work, right??
To me, summer symbolizes abundance. There is a cornucopia of food, of greenery, of salty beach days; until she zips right by like she always does, and before you know it, summer is over. I try to tell myself it's going to fly by "so enjoy it!" Savor it. Don't waste it watching Netflix on the couch. Can you think of a better way to spend a summer night than slurping pasta, fishing clams out of their shells, little morsels of sweet corn and salty capers? I can. Just add 1 rooftop and 2 glasses of cold white wine.
You can't really go wrong with roasted chicken. It's one of my favorite things to make when I'm hosting just a few guests, and am not feeling particularly inspired. You know those days, right? When all you want to do is curl up on the couch with a good book or movie, and not think? Me too.
My mom loved sgushenka (sweetened condensed milk) and so we would eat it right out of the can- sorry, dentists! This recipe for flan uses 3 types of milk, and has never failed me. It requires little notice, money, or expertise. And it's the perfect ending to a Cinco de Mayo party! If you make it in a deep pie pan, you won't even have to stress about flipping it.
These micheladas make beer bearable, even enjoyable, for anyone. If you like bloody marys you'll love micheladas, mainly because you can drink more of them. They are thirst quenching, savory, satisfying, refreshing, I can go on.
For a while I contemplated sharing a recipe for anything other than guacamole because I get it...how many times can we sing praise for mashed avocado with cilantro and lime? I hear you. But wait... what if you don't have a go-to recipe for your favorite guac? What if you're always eyeballing this and that, sometimes achieving avocado nirvana, other times blinking doubly as you taste your acidic concoction? It has taken me a long time but I have found my favorite recipe, and I rarely stray from it.
Matzoh Brei is squishy, salty, eggy matzoh cake and I have been hooked ever since I first tried it. It is the only other way I like matzoh, besides when it's smothered in cream cheese. It's beauty and secret lies in the form.
Two secret ingredients make these baked chicken cutlets crispy + delicious...
When entertaining, it's not convenient to be standing around making lattes for everyone, foaming milk a la minute.