What elevates this kimchi fried rice recipe to “best-of-all-time” status? The variety of toppings! During a recent visit home, I was invited to an advance screening of season 3 of My Life in Sourdough. If you haven't heard of it, it's a miniseries about a French girl living in NYC, looking for love but becoming obsessed with her sourdough starter instead. The series is part comedy, part drama, and part cooking show. Clocking in at around six minutes each, the episodes are perfectly portioned as welcome distractions when you're avoiding all those midday work emails . . .
This vegan cauliflower pasta dish features capers, lemon, and nutritional yeast, a plant-based super-ingredient touted for adding a "cheese-like" flavor to almost anything. Crunchy fried Panko is the star on top!When we were around 19 or so, my friend Michelle and I went out to dinner at Otto – Mario Batali's famed pizzeria and wine bar a stone's throw away from Washington Square Park. I don't remember much about the dinner, but I'm assuming as two awkward teenagers, we probably looked very out of place at the sophisticated restaurant. One thing I can tell . . .
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 . . .
Have you noticed how the popularity of "bowls" has skyrocketed in the recent years? I'm not referring to the bowl as the round, high-sided vessel - I'm talking about the "bowl" as a type of food. We're consuming sooo many bowls these days. There's the grain bowl, the kale bowl, the burrito bowl, the poke bowl, the soba noodle bowl, the acai bowl, the chia pudding bowl, and don't even get me started on the smoothie bowl - a smoothie is a job for a glass! And despite the enormous number of meticulously plated smoothie bowls I've seen on the 'gram, I still can't fathom . . .
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 . . .
Ground oats give these vegan black bean burgers structure and amp up the fiber content. In the summer, you can serve the burgers on a crunchy purple cabbage slaw. You can also plop them on a whole grain bun with all the regular fixin's. The end of this month will mark six months of life here on planet Syracuse. Six months - half a year. How insanely bananas is that? Although the big move meant temporarily separating from my beloved city, family, and friends, it did grant me some things I never had before - like access to nature (which, it turns out, I quite like!) and . . .
This light and easy sweet potato sandwich is proof that it's totally possible to make a great sandwich without meat or dairy.Hello, friends! I want to start this post off by taking a virtual bow and expressing my gratitude to you. Throughout the month of November, my cookbook journey manifested into an absolute whirlwind. Each time one of you sent me a snapshot of my book at your local library or Barnes & Noble, or of a recipe you recreated from it, was a pinch-me moment. It has been magical to watch Friendsgiving live out a life of its own - in the press . . .