The stack of unread Bon Appetits on my desk is an excellent indicator for how busy I've been lately. Each time one arrives in the mail, I think, "How did another month pass just like that?" The time has literally flown by, and here we are, in the tail end of June and I'm prepping for our annual trip to Cape Cod already, which starts this Saturday. But boy, am I looking forward to catching up on my reading at the beach. The good news about being busy is that you really do get a lot done (hats off to you, Captain Obvious), which means soon I'll have lots of exciting - . . .
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 . . .
I first learned about the Hemsley sisters when they were guests on Radio Cherry Bombe last year, and it was love at first sound bite. Aside from becoming obsessed with their awesome British accents, I learned that Melissa and Jasmine stumbled into the world of food in an unlikely way. Older sister Jasmine became interested in the connection of food and health during her modeling career. Subsequently, in partnership with sister Melissa, HEMSLEY + HEMSLEY was born as a bespoke service to help people with their digestion and dietary issues. The two started doing catering . . .
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 . . .
When planning the relaunch of my blog, I realized I'd like to shed more light on the foods of my homeland, the varied cuisine of Ukraine. The colorful vegetable dishes, the homestyle meat-and-potatoes classics, the oft-ignored yet drool-worthy breads and sweets. Considering how awesome it was to be featured in the New York Daily News with a Ukrainian recipe, and the fact that one of the consistently most-searched recipes on my site is this eggplant 'caviar', I realize it's an area worth exploring. A word on Ukrainian vs. Russian food: when I was a kid in Ukraine, . . .
Firstly, I would like to thank you all for your comments, likes, retweets and the like in support of this weekend's blog rebrand. It means the world to me to have your support - thank you, thank you! :) Now as you know, I'm quite a fan of making my own nut milk at home. It's healthier, yummier and cheaper than store-bought - and the only special equipment needed is a blender and a nut milk bag, so I highly encourage you to try it. The only problem is the leftover nut pulp. While cashews tend to get blended in well, drier nuts like almonds, walnuts and hazelnuts do . . .
Today, I turned 25 years old. As I sit here writing this blog post at 7am, before work, I'm reflecting on having reached this milestone. In high school and college, I had a steadfast rule about not going to school on my birthday - just as a small gift to myself. Last year (my first year as a full-time employed adult), my birthday fell on a Sunday, so I had the day off by default. This year, my birthday's on a Monday and I did not even consider taking the day off until I remembered the rule just now. It's always a bit melancholy to reflect on another year's passing, but . . .