Welcome to A Few of My Favorite Things, a monthly series where I share the books, articles, home goods and girly items I’m currently digging. 1. Hear my two top #bosslady inspirations - Kerry Diamond, Editorial Director of Cherry Bombe, and Garance Dore - on the same podcast (along with Top Chef judge Gail Simmons), discussing how working in the food industry has changed in the recent past. 2. Watch as Alex French Guy Cooking assembles the most perfect, over-the-top French cheese board. 3. Garnier's Micellar Water is the newest staple in my minimal . . .
Goooood morning, world! While many of you are undoubtedly still in bed basking in the glow of today's federal holiday, I have been hard at work for several hours working on the download of my very first e-cookbook! (There is no rest for the self-employed). I am so freakin' excited to share this e-book with you. This is a project I've been working on for several months and I must say, I'm pretty thrilled with the result. The idea for the book came from my desire to share the tips, tricks and recipes I've picked up over the years on the topic of - you guessed it - . . .
"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 . . .
Lenivie vareniki is a classic Ukrainian recipe that I completely forgot about until a recent visit to, out of all places, an Italian restaurant. This year for my birthday, I had dinner with my family at this awesome place in my neighborhood called Lea. Lea churns out killer wood-fired pizzas - the kind with a little charring around the edges and minimal toppings to help the beautiful chewy dough stand out (my favorite!) - as well as creative pastas and thoughtful vegetable sides. Seeing as we were a hungry party of 6, we were able to taste more than half of the . . .
Yesterday evening I returned from one of the most awesome weekends of my life. After several months of planning, our first event as Salt + Sage Collective - a weekend retreat in the Catskills - finally happened! We're so thankful to have gathered an awesome group of women to join us at Foxfire. Among them were fellow bloggers, aspiring cookbook authors, recipe developers, a pastry chef, a food stylist, and a even naturopathic doctor. We were also so excited to host two guest speakers, cookbook authors Leah Vanderveldt and Sarah Copeland. We spent the weekend . . .
[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 . . .