These chickpea chocolate chip cookies are the best chocolate chip cookies I've ever had. I know, I know, that's a pretty strong statement – especially considering they're vegan and gluten-free and not Alison Roman's internet-breaking recipe – but please try to reserve your rebuttals until after you've tasted them yourself.I've made upwards of 10 batches already, each time half-anticipating that, okay, maybe they're not as insanely good as I remember. And yet, each batch continues to reinforce my original belief. Plus, the sole fact that I've made them this many . . .
This addictively delicious chocolate hazelnut spread (DIY Nutella) from Clotilde Dusoulier's Tasting Paris consists of 4 simple ingredients: hazelnuts, dates, cocoa powder, and salt.There is a handful of foods that it's a crime not to taste when visiting Paris. These include but are not limited to: croissants, baguettes, macarons, as many types of cheese as you can get your hands on, croque monsieur (the crunchy broiled sandwich made with ham, cheese, and béchamel), steak-frites, and of course, the street crêpe. In Paris, you're never too far from a crêpe stand and . . .
If I were to write a book about my time here in Syracuse, I would call it "Everything Is Ice." Because it is. I wouldn't say it's brutally cold because that word should probably be reserved for places higher up north - like Canada - but, the temperature is rarely above freezing and it has not stopped snowing since mid-December.At first, it was cute. Staying in all weekend long, watching the snowflakes dance outside, cooking through gorgeous cookbooks, and cozying up on the couch with whatever I'd just made. But by now it's gotten old - way old - and I find myself . . .
When I was a kid back in Ukraine, my family and I lived in a communal apartment - a kommunalka, as it was called. This phenomenon was a response to the housing crisis of 1900's Soviet Union. One communal apartment could house two or more entire - often multi-generational - families. Each family would be given a room, which would serve as their bedroom-slash-living room. The entryway, kitchen, and bathroom would be shared by everyone in the apartment, and all the rooms were connected by long, dimly-lit corridors. You can think of it like a college dorm, but way less . . .
Continuing on with Friendsgiving Month here on TNB, I've got something new and fun to share with ya'll today: a video! That's right. I've been unofficially scheming about launching a YouTube channel as an addition to my blog for a while now and thought, what better way to start than by showing you a recipe from my new cookbook?So without further ado, ta-da! The printable recipe is just below. If you like this video, please give it a thumbs-up and subscribe to my channel. Your support means the world to me!https://www.youtube.com/watch?v=JaV8AHS3las . . .
My love for doughy things knows no bounds. In fact, my all-time favorite food is bread - and pizza, gnocchi, and dim sum (or any kind of stuffed dumplings) are not far behind. When I was a child growing up in Ukraine, every morning would start with a walk to the local bakery to pick up the day's bread with my mom. The crusty-on-the-outside, chewy-on-the-inside, still-warm loaf would be eaten with butter for breakfast, with kielbasa for lunch, and always alongside dinner, no matter what we were eating on any given night.To me, bread symbolizes warmth and comfort, . . .
Today is the day, you guys! It's September 5th - the date I've had underlined, circled and highlighted in my planner for months. My first cookbook is out in the world today! The project I put my heart and soul into, the recipes I fell in love with, the images I toiled to perfect - it's all out there in the universe. Weee!!!As you might have guessed, Friendsgiving is a near and dear tradition for me. As Ukrainian immigrants, my family did not always celebrate Thanksgiving, so when my sister and I were in high school, we made it a point to adopt the holiday with . . .