The One You Feed

On a normal day, I check ten to fifteen food blogs for new posts. I scour the big online cooking forums and instagram feeds for the next food trend. I take pictures of my lunch and post with hash tags like #putaneggonit and #brooklynmade. But today I will not stare at pictures of food.  Mounds…

Homemade Takeout: A Sauce Cold Noodles Dream About

Up until a few days ago, summer in Brooklyn felt far from over. The temps were still mid-90’s and yet I couldn’t bear another meal out. Nor was cooking at home very appealing. Enter cold sesame noodles, which always sound great in theory but don’t really deliver in practice. Smitten Kitchen to the rescue! She…

Pizza Tartine: Or How I Saved My Freezer-Burned Bread.

    I owe an apology to Shewolf Bakery: I’m sorry. A loaf of your beautiful miche bread, purchased at the Brooklyn Market, landed in my freezer about 8 months ago. And it stayed there. In my family, all of the good stuff ends up in the freezer. The birthday cakes, the pastries, the spanakopita….

My Beef with Chicken Stock

You’ve seen those home cooking shows on the Food Network. You know the ones, where Rachel Ray breaks out a box of chicken stock to make a quick meal have depth and complexity all within 30 minutes! I have nothing against Rachel Ray but come’n man.. she uses the “Rachel Ray” brand of boxed stock. Look at most soup…

Going Coco-nutty: A Story About Coconut Creamer

Coffee creamer, by definition, is kind of gross. It’s a weird, preservative and sugar filled milk substitute that you use to make your coffee taste like…not coffee. I used to watch my older relatives put those tiny little plastic cups with the paper peal off tabs into their coffee. Upon more recent inspection, I wouldn’t feed…

Peanut Butter Jelly Time

So..I really like pudding. Like tapioca and rice pudding and all the other kinds, too. Occasionally I can justify a little pudding for breakfast. I mean it’s just rice! Right? Right. Maybe not in January. Then came chia. Sometimes, especially in January, I am too cheap and lazy to buy extra ingredients. I dug through…

Stuck Inside? Put Some Stuff in Squash.

Stuff your face? Face your squash? Squash your face? The possibilities are endless, really. I’m referring, of course, to what you put in your roasted until caramelized and creamy squash. Anything tastes good sitting in that delicious orange canvas. The one you behold is an acorn squash. Simply cut in half, salted and oiled and…

Make Homemade Takeout like a Boss

So, what’s for dinner? If you’re on the east coast like I am, the answer is something hot, filling and wholesome. Oh and it should give your cheeks a rosy flush while warming you to the tips of your toes. Maybe there’s a glass of red wine or maybe it’s dry January. That’s cool. Do…

Treat Your Food like Fall Fashion: Build Layers

Everyone is looking for a shortcut. From crock pots to pressure cookers, take out to pre-portioned and packaged foods. Jars of slow cooked tomato sauce, Thai curry or basil heavy pesto make everything taste nice. All of the previous are great ways of ensuring an ever changing variety of delicious taste and flavor sensations which I heartily…

We Go Together Like Avocado and Pretty Much Everything

As a born and raised New Englander, I didn’t grow up with avocado. The whole concept of Mexican food was completely elusive. Corn tortillas? Ew. Refried beans? What was wrong with them the first time? Pair that with a mild aversion to “squishy” things and lets just say, avocado didn’t stand much of a chance. Hold…

Mo’ Beans No Problems

The second the temps dipped below 60 degrees, I immediately bought a bag of dried pink beans and indulged in what has since become my obsession: braised beans. We made these often when I was a line cook at Reynard at The Wythe Hotel. Most people have heard of braised beef or short ribs or pork shoulder…