Alas, a new recipe! Boy does it feel awesome to share something new with the world today. If it seems like I've been absent for the past couple of weeks, it's because I have been; I've been toiling away to wrap up an unbelievably exciting cookbook project, the details of which I've still yet to share with you. It's been an emotionally intense two months - straddling the fine line between awe and excitement, and fear and nervousness. Here's the thing about developing recipes for a blog versus for a book. With blog recipes, the time between coming up an idea and . . .
I'm going to keep this post short and sweet since it's already Thursday, making this week's recipe three days late as is. If you follow me on Instagram, you may have caught that I spent last weekend in Puerto Rico for a friend's bachelorette party, so I'm still playing catch-up from having four days off. Puerto Rico exceeded all my expectations, and then some. Throughout the weekend, I got the mandatory white girl sunburn, ate my weight in mofongo with pernil, and lived out my teenage Dirty Dancing: Havana Nights fantasy of dancing sweaty salsa in a real salsa club - . . .
You guys, have you heard of ‘hygge’ yet? Pronounced hoo-gah, and loosely translated from Danish to “a sense of comfort, togetherness and well-being,” the concept has recently started to gain popularity outside of Denmark. My personal obsession began when I learned about The Little Book of Hygge (William Morrow, 2017), written by the CEO of the Happiness Research Institute in Copenhagen – a guy I suspect knows a thing or two about well-being. Ever since getting my hands on this book, not a day has gone by that I haven’t thought about this funny word. Hygge is, above . . .
"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 these . . .
[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. In . . .
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 . . .
Looking for vegan Thanksgiving sides? This yukon gold potato gratin with cashew béchamel and shiitake mushrooms is sure to please everyone at your table. November 7th. It is November 7th, guys! Who else out there is in disbelief? How can there be only 17 days left until Thanksgiving? Bah! I don't know if it's because the weather has been especially mild this season (I, and what seems like 98% of all girls in New York City are still rocking our military-style green jackets to this day), or because I've been too busy sorting out my new life to notice, but it does not . . .