Lox is the bacon of the seafood world. It makes practically any meal better - be it breakfast, lunch or dinner - which is why we love it so. Like pork belly, which had its moment in the early 2000's when David Chang launched Momofuku and turned pork buns into a cult favorite, lox is in the spotlight now, thanks to the revival of Jewish deli food by way of the Russ & Daughters Cafe expansion. I have a personal fondness for the Russ & Daughters brand (which you can read about here) and know they take serious pride in their house-made products. In their case, the . . .
Ever since adopting a mainly plant-based diet, I've nixed dairy milk from my fridge (except for the occasional Pão de Queijo or Challah-Banana Pudding hankering), replacing it with Silk non-dairy milks for oatmeal or cereal fixes. It was an okay substitute, but truthfully I would never sit down with a plate of cookies and a glass of store-bought nut milk. Since it contains some not-real-food chemicals to keep it fresh longer and help it stay homogenous, packaged nut milk takes on an odd flavor and undesirable viscous texture. Nevertheless, I continued buying . . .
Hey, guys! Remember when I hinted at trying out videos in last month's newsletter? Well, I am making good on that promise. I figured the holiday season would be the perfect time to share a neat cocktail trick so here you go. Hope you like it! https://www.youtube.com/watch?v=hhXFrMpmJgU Subscribe to my channel if you like this video! . . .
A few weeks ago while we were out at dinner, a friend confessed that she ate a bag of candy for lunch that day (which gave yours truly only a mild heart attack). This led to a broader conversation about her eating habits and how she wants to eat more homemade meals but has trouble planning them - and frankly, doesn't enjoy cooking all that much. Of course, this story resonates with plenty of people, which explains why Seamless, and meal delivery services like Blue Apron, are so popular. Our conversation launched me into a shpeal about how weeknight cooking does . . .
Sunday brunch is a great low-stress way to have friends over for a meal (second to ordering in pizza). People won't expect you to pull out a three-course meal with wine pairings, like they would, say, for dinner. And you don't have to worry about entertaining people through the entire evening, since Sunday is a work night. So how to go about planning the menu? First things first - don't try to recreate a restaurant brunch meal. The last thing you want is to slave away at the stove flipping four batches of pancakes or poaching six eggs. It's always best to serve . . .
When I see people on HGTV criticize the size of what seem to me perfectly comfortable suburban kitchens, it really grinds my gears. Us New Yorkers will never know the joy of empty cabinets, let alone entire spare bedrooms. When Rene and I first saw what is now our apartment, we thought there was no way we could live with such a small kitchen. Our kitchen - which is more of a kitchen space, really - is technically in the same room as the living room. There is about two feet of counter space, a few cabinets, and that's it. But since we liked the location and the rest of . . .
Before starting my job at a "health-supportive" culinary school, I didn't really get the whole farmers market thing. Sure it's cute to buy produce out in the open air like in some small French town, but it just seemed so pretentious. I saw the Greenmarket as a hoity-toity place where hipsters would languorously browse through organic kale and artisan breads, probably because they had nothing better to do. I also assumed it would be expensive to buy farm-fresh vegetables - not to mention inconvenient. Why go through the trouble of finding a farmers market nearby . . .