The Union Square farmers market at this time of year is a sight for sore eyes. There are piles of colorful stone fruit, crates bursting with green beans, perfectly ripe berries sitting pretty on gingham tablecloths, and basically anything else your heart may desire. What's more is that it's all bathed in late summer sunlight, making it feel like an adult Disney World. The heirloom tomatoes that arrive in August are like the homecoming queen of the whole operation - passersby just can't help but stop and ogle at their perfection. And for good reason - they're . . .
This sauteed cauliflower recipe is a side dish I've been cooking at home all summer long. It wasn't supposed to be a "blog recipe," but dammit it's good, and it deserves to be immortalized among the interwebs. As I'd just learned after doing a quick Google search, this is a riff of a traditional Italian antipasto dish of steamed cauliflower with tuna, capers, vinegar and olive oil. Mine is a bit different in that the cauliflower is sauteed, which gives it that coveted caramelization, and then steamed in the same skillet, which makes it a little more tender. Bonus . . .
Hey, guys! This week, I am so excited to share with you my first recipe for Mind Body Green. If you're not yet familiar with it, MBG is a popular online destination for all holistic health-related topics, like healthy food, yoga, meditation, etc. Although I'm a half-assed yogi and am far too neurotic to meditate, healthful eating is for sure my jam. I'm super excited to join fellow bloggers like Feed Me Phoebe and Crunchy Radish in being a MBG contributor. *celebratory booty shake* The recipe in question is a riff on the ubiquitous grain bowl. Although the . . .
Growing up in Ukraine, cucumbers and radishes were staple summer vegetables in my life. But when I met fennel - which was, sadly, all too recently - I was like, "Damn, girl. Where you been all my life?" Fennel doesn't typically get a whole lot of play on restaurant menus or in food media and I wonder why. Is its anise flavor off-putting? Are people confused by what to do with its ample stalks and fronds?! What do you think, people? Do you cook with fennel? Fennel's fresh floral taste and crunch is the perfect complement to grilled meats or fatty fish (like . . .
In times when complex cooking is out of the question (e.g. hurried weekday mornings, late après-work nights), toast is my savior. Whether for breakfast, lunch or dinner, the possibilities are endless and prep time is a breeze. I've been brainstorming ways to incorporate more video content into my site lately and thought this quick, overhead-style toast tutorial would be a fun way to start. Let me know what you think! A few recipe notes: -I use Ezekiel brand spouted whole grain bread. It's made with organic whole grains and does not contain any . . .
Last week, I did something big - something I'd always wondered about doing, hoped to do, yet was afraid of doing. If you follow me on social media, you may know that I'm talking about teaching a class! A few months ago at work, I was asked if I'd like to teach an intro class on food styling and photography, since we've never offered anything like it at NGI before. Although I in no way think myself an expert on either specialty, an intro class, I knew I could teach. Of course I said "Yes!", and began crafting a class description so we could open the class for . . .
Have you ever tasted fried capers? If not, prepare your mind and taste buds to be blown by tiny, salty, nutty flavor bombs. Although capers are widely used in Mediterranean cooking, somehow, they never quite get the same spotlight as, say, garlic, olive oil or even stinky little anchovies (no offense, guys). But I would like this post to serve as the official announcement of my caper advocacy. Capers' lemony, briny flavor has the power to brighten and add complexity to many a dish, and at under $2 per jar at any supermarket, why wouldn't you give them a . . .