You guys, have you heard of ‘hygge’ yet? Pronounced hoo-gah, and loosely translated from Danish to “a sense of comfort, togetherness and well-being,” the concept has recently started to gain popularity outside of Denmark. My personal obsession began when I learned about The Little Book of Hygge (William Morrow, 2017), written by the CEO of the Happiness Research Institute in Copenhagen – a guy I suspect knows a thing or two about well-being. Ever since getting my hands on this book, not a day has gone by that I haven’t thought about this funny word. Hygge is, . . .
"A woman can make a salad, a hairstyle and an argument out of anything," is my mom's favorite Russian Mom saying. I realize how it may seem a biiit sexist (Russian moms are typically what we call "traditional"), but the way she sees it, it's definitely a compliment. It's usually her reaction when she's impressed with me MacGyver-ing something in the kitchen or around the house, and it always puts a smile on my face. On a somewhat recent weeknight when my roommate and I were too exhausted to think up an actual recipe and go buy the ingredients, I put together . . .
[Warning: political opinions below. If you're not in the mood, please scroll down to the photos for today's recipe.] As a Ukrainian immigrant, I’ve always felt lucky to be an American citizen. No matter how poorly organized our healthcare, how half-baked our higher education or how biased our criminal justice systems may be, living in America comes with a certain degree of safety. Of course, there may still be plenty of racists and misogynists, but at least in recent history we’ve been able to count on a president that is – as a bare minimum – politically correct. . . .
The bahn mi sandwich is one of the world's most genius culinary masterpieces - it's right up there with pizza, burritos, mac-and-cheese and ramen. The bahn mi contains all the flavors and textures you could possibly want in handheld compact format: slow-roasted juicy pork stuffed into a mayo-slathered crusty baguette with crunchy pickled vegetables and grassy cilantro. It is truly a force. I first fell in love with this indulgent creation when the trendy Num Pang popularized it in NYC. Now that I'm on the mission to health-ify all my favorite foods and make them . . .
Looking for vegan Thanksgiving sides? This yukon gold potato gratin with cashew béchamel and shiitake mushrooms is sure to please everyone at your table. November 7th. It is November 7th, guys! Who else out there is in disbelief? How can there be only 17 days left until Thanksgiving? Bah! I don't know if it's because the weather has been especially mild this season (I, and what seems like 98% of all girls in New York City are still rocking our military-style green jackets to this day), or because I've been too busy sorting out my new life to notice, but it . . .
When Rene and I lived together, dinnertime was the part of my day I looked forward to most. I was the one to plan and execute our meals, but Rene was sure to provide the emotional support and enthusiasm (he’s not much of a cook…). Most nights I’d be standing at the counter with a glass of wine - chopping, boiling, stirring – with Rene at my side, washing the dishes that have accumulated since last evening. Our dinners were never complicated, rarely taking more than 20 minutes to prepare, but that time spent together was the most nourishing part of the whole routine. . . .
As I sit here writing this post, it is 7 a.m. on a grey and rainy Monday morning in Brooklyn. It was still dark out up until a few minutes ago so it's safe to say that autumn vibes - the kind that make you want to listen to Radiohead - are in full swing. It's the time of year for our meals to become warmer, heartier, and more soul-satisfyinger. This recipe for stuffed portobellos from Rebecca Ffrench's Whole Protein Vegetarian (Countryman Press, 2016) is the perfect dinner idea for transitioning into fall. Rebecca and I met earlier this year through our work . . .