It was a matter of weeks ago, I was in Peru, exploring the Andean landscape and discovering new foods like choclo and kiwicha. In the Sacred Valley, there are many crops, like quinoa, fava beans, corn, and many kinds of potatoes. I found a new appreciation for quinoa, as I tasted my way through many dishes using the grain in interesting ways. On the last day, at lunch, I ordered a quinoa risotto with local vegetables and pesto. It was so creamy and rich but also nourishing and bright and full of flavor, I knew I had to recreate it at home (but under the assumption it would not be as good :/ ) This is a variation on that meal...Read More
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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
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