I posted these breads a while back on Instagram. Everyone seemed to love them so much and want the recipe, I decided to finally share it! This recipe is adapted from the Breaking Breads cookbook by Uri Scheft. I love this book so much. It’s full of delicious and inspiring breads, from savory to sweet, that can be done at home. This book takes you step by step how to make babka, or stuffed breads, or no-knead focaccia as you see here.
I am drawn to bread - its taste, texture, variety, and history. Each bread comes with a story... Read More
Happy Spring! I thought I’d share with you a delicious and quick recipe to celebrate the upcoming season. This is my whole roasted eggplant: two ways. This recipe actually came up the day before the big snowstorm a few weeks back. I had been at my grocery store picking up food to cook for the snow day and when saw these beautiful graffiti eggplant. Maybe I was drawn to these vegetables because of what they symbolize to me — summer, warmth, family, good cooking— or maybe... Read More
It’s been a while since I posted. A lot has been going on. Good and bad. I got a new camera I am so excited to be working with, I’ve been continuously cooking, working, and making new recipes. The not so good includes having my external hard drive sporadically breaking, and not being able to receive my photos, videos and content I use for this blog and my instagram. Quite upsetting, even more to find out to fix it would cost more than a computer! Just yesterday I found out my sim card for my camera still has photos of my celeriac soup and mini focaccia loafs, which means I’ll be posting the recipe for these soon!
But the biggest news of all may be...
After the first major snowstorm, seems like we are in the midst of winter. I woke up the other morning to a whiteout outside my window. White flurries dancing in the air and a white fog encapsulating the city. The day prior to the snowstorm was a warm 60 degrees, unusual for a northeast winter, but hey, it got me thinking about spring and that in almost a few weeks we’ll be in march, the month of the spring equinox.
I may be jumping too far in excitement, but... Read More
Let’s go back 8 years when my friends and I first went to a local vegan restaurant. On the menu were chickpea fries. Intrigued, we ordered them and instantly returned to the restaurant, to the menu, for those fries. They were earthy and spicy and served with an aioli of sorts. I never thought to make them, maybe because I was unsure of the ingredients and I don't normally like to deep fry. So when the thought emerged that I might set out to make these crispy fries, I intended to do so with a healthy twist (and without sacrificing flavor)... Read More