There is a Russian potato salad called Olivye that is the single most commonly found food on any Russian celebration table. I am willing to bet there is not one living person of Russian or Ukrainian origin that can't name all the ingredients that go into this salad. They are: boiled potatoes and carrots, hard-boiled eggs, pickles, canned peas, and sometimes kielbasa or poached chicken. Everything is finely chopped into about quarter-inch cubes and dressed generously with mayo - the Russian answer to basically any kitchen conundrum. Salat Olivye (the name originates . . .
Bunches of fresh asparagus eagerly standing upright at the farmers market are a telltale sign that winter is over. Home cooks and restaurants go HAM for asparagus this time of year, but I typically couldn't be bothered - its bitterness and faintly sulfuric taste have always turned me off. However, I recently tried it raw, thinly sliced in a fresh salad - and this, I liked. Rather than being like, bam, here’s a whole lot of asparagus in your face, the salad was just a touch asparagus-y. It tasted fresh and green and wonderfully spring-like, and it got my brain thinking . . .
Whenever someone suggests bringing store-bought salsa to a party, my inner self shouts out a big “Noooo!” That’s because jarred salsa freaks me out. Why is it that something that’s supposed to be made from fresh vegetables can just sit there in a jar on a store shelf for months? How can those limp tomatoes and odd bits of tomato skin be remotely appetizing? And why does store-bought salsa always taste surprisingly sweet? A part of me wants to apologize for sounding like a snob, but I am not even sorry. And don’t get me started on packaged guacamole… *full body . . .
One of the most exciting weekends of the year for women in the food industry is the Cherry Bombe Jubilee. Whether you're there in person or following along on Instagram, this conference gathers all the baddest b*tches of the food world under one roof to meet, exchange ideas, and support each other. I've been lucky to attend for the past two years, and both times I've left with new friends and renewed motivation for what I do (this year I got to chat with Julia Turshen, Melissa Clark AND Molly Yeh! - all personal sheroes of mine). For 2017, Cherry Bombe added a second . . .
This past Monday I spent roughly four hours writing, cooking and photographing this recipe. Well, not exactly this recipe. I’ve been intrigued by savory pancakes lately and had a really specific version in mind. This fantasy pancake was sweet from sweet potatoes, funky from kimchi, and spiced with some of my favorite things, like garlic, ginger, scallions and soy sauce. It was ultimately topped with a runny egg and eaten with abandon. Mmm, food fantasies… anyone else have those? When I actually got to writing the recipe, I talked myself out of using sweet potatoes . . .
Alas, a new recipe! Boy does it feel awesome to share something new with the world today. If it seems like I've been absent for the past couple of weeks, it's because I have been; I've been toiling away to wrap up an unbelievably exciting cookbook project, the details of which I've still yet to share with you. It's been an emotionally intense two months - straddling the fine line between awe and excitement, and fear and nervousness. Here's the thing about developing recipes for a blog versus for a book. With blog recipes, the time between coming up an idea and . . .
The early morning scene within the New York City subway system is not a pretty sight. The trains are crowded, the people are irritable, and you best believe that everyone is collectively crossing their fingers that, just for today, oh please let there not be "an ongoing investigation," "a sick passenger in the train ahead of us", or a "we are being held in the station" announcement. And if you get stuck in the same car with a group of high schoolers, then you are really and totally f*cked. But aside from providing New Yorkers with a constant flow of stress, the train . . .