I know what you’re thinking. “Brussels sprouts? Really? Thanksgiving was a month ago.” I know, I was there. But it’s not my fault this charred Brussels sprouts recipe came to me four weeks too late - and I simply can’t wait until next November to share it with you. So I guess you’ll have to make it for Christmas, your office holiday party, or just a random upcoming Tuesday.This recipe evolved from the Balsamic Brussels Sprouts from Friendsgiving, which is, hands down, the most popular recipe in my book. I wanted to make it for a private cheffing gig I do . . .
2018 Holiday Gift Guide
The holiday season is officially here and I'm so excited to share my 2018 gift guide with you. Although I don't typically agree with the American consumerist philosophy, the holidays are a great time to splurge on something special you've been eyeing all year - whether for yourself or a loved one. I've been keeping tabs on the latest and greatest in cookbooks, kitchenware, and eco-minded items for the past couple of months and rounded up my top 12 gift ideas below. Which of these would you be most excited to find under the tree?1. Ottolenghi's SIMPLE was one of . . .
Cooking from Cookbooks: Pumpkin Spice Tahini Granola
Need to use up leftover tahini? Make this vegan pumpkin spice tahini granola.The last couple of weeks have been really intense. Between starting several new work projects, booking our winter trip for earlier than planned, and hosting Thanksgiving, I've become exhausted and managed to have several emotional breakdowns in a span of a few days. It also doesn't help that Syracuse is already snowed in and we won't be getting any sunshine til April.I'm not sharing this to throw myself a pity party, but rather because you may be going through something similar. . . .
Rainbow Beets with Hazelnuts and Basil
This colorful beet side dish is inspired by one of my favorite restaurants in NYC's West Village.Whenever anyone asks me where to eat in New York City, my go-to answer is Rosemary's. It's an Italian restaurant with some of the best homemade pasta and focaccia I've ever had, along with local produce and pasture-raised meats. It's spacious - as compared to most West Village (my favorite eating neighborhood) restaurants - and has a cozy, rustic decor. In the daytime, it's flooded with natural light thanks to the floor-to-ceiling windows, while in the evening, it's . . .
Salted Dark Chocolate Bark with Hazelnuts, Cranberries and Cayenne Pepper
This dark chocolate bark is the ultimate lazy person’s holiday dessert. While it's a step above frozen Toll House cookies, it is many steps below homemade apple cider doughnuts, or whatever it is those crazy kids are making these days.I love this dark chocolate bark because there’s no measuring, stand mixer, baking, or piping bags involved, yet the bark still looks really fancy and festive. It’s also healthier than many other sweets, seeing as there’s no butter, refined sugar, or white flour in sight, and dark chocolate is actually really good for . . .
Cashew “Ricotta” Toasts with Arugula-Walnut Pesto
These cashew ricotta toasts are an awesome vegan party snack to add to your repertoire. Try them as a Thanksgiving appetizer!One of my favorite parts of writing Friendsgiving was developing and photographing the "Pre-Game" chapter. This section of the book is dedicated to that first hour of a party when your friends arrive - hungry, thirsty, and seemingly eager to help you finish up in the kitchen. As much as I love sharing food with friends, I don't always enjoy people helping me in the kitchen (it throws me off my game and prolongs the whole process, . . .
Vegan Potato Gratin with Cashew Bechamel
Looking for vegan Thanksgiving recipes? This creamy and comforting vegan potato gratin with cashew béchamel will be adored by everyone at your table.Scalloped potatoes, a.k.a. Pommes Dauphinoise in French, a.k.a. Potatoes au Gratin in French-English. Whatever you wanna call it, this is a super indulgent, très français way of cooking potatoes and always a crowd-pleaser. Classic Julia Child-era potato gratin is made with milk and/or cream, butter, and lots of Gruyere cheese. But just because you've opted out of eating dairy or have trouble digesting it, does not . . .
