When Rene and I lived together, dinnertime was the part of my day I looked forward to most. I was the one to plan and execute our meals, but Rene was sure to provide the emotional support and enthusiasm (he’s not much of a cook…). Most nights I’d be standing at the counter with a glass of wine - chopping, boiling, stirring – with Rene at my side, washing the dishes that have accumulated since last evening. Our dinners were never complicated, rarely taking more than 20 minutes to prepare, but that time spent together was the most nourishing part of the whole routine. . . .
As I sit here writing this post, it is 7 a.m. on a grey and rainy Monday morning in Brooklyn. It was still dark out up until a few minutes ago so it's safe to say that autumn vibes - the kind that make you want to listen to Radiohead - are in full swing. It's the time of year for our meals to become warmer, heartier, and more soul-satisfyinger. This recipe for stuffed portobellos from Rebecca Ffrench's Whole Protein Vegetarian (Countryman Press, 2016) is the perfect dinner idea for transitioning into fall. Rebecca and I met earlier this year through our work . . .
The Union Square farmers market at this time of year is a sight for sore eyes. There are piles of colorful stone fruit, crates bursting with green beans, perfectly ripe berries sitting pretty on gingham tablecloths, and basically anything else your heart may desire. What's more is that it's all bathed in late summer sunlight, making it feel like an adult Disney World. The heirloom tomatoes that arrive in August are like the homecoming queen of the whole operation - passersby just can't help but stop and ogle at their perfection. And for good reason - they're . . .
This sauteed cauliflower recipe is a side dish I've been cooking at home all summer long. It wasn't supposed to be a "blog recipe," but dammit it's good, and it deserves to be immortalized among the interwebs. As I'd just learned after doing a quick Google search, this is a riff of a traditional Italian antipasto dish of steamed cauliflower with tuna, capers, vinegar and olive oil. Mine is a bit different in that the cauliflower is sauteed, which gives it that coveted caramelization, and then steamed in the same skillet, which makes it a little more tender. Bonus . . .
Hey, guys! This week, I am so excited to share with you my first recipe for Mind Body Green. If you're not yet familiar with it, MBG is a popular online destination for all holistic health-related topics, like healthy food, yoga, meditation, etc. Although I'm a half-assed yogi and am far too neurotic to meditate, healthful eating is for sure my jam. I'm super excited to join fellow bloggers like Feed Me Phoebe and Crunchy Radish in being a MBG contributor. *celebratory booty shake* The recipe in question is a riff on the ubiquitous grain bowl. Although the . . .
Growing up in Ukraine, cucumbers and radishes were staple summer vegetables in my life. But when I met fennel - which was, sadly, all too recently - I was like, "Damn, girl. Where you been all my life?" Fennel doesn't typically get a whole lot of play on restaurant menus or in food media and I wonder why. Is its anise flavor off-putting? Are people confused by what to do with its ample stalks and fronds?! What do you think, people? Do you cook with fennel? Fennel's fresh floral taste and crunch is the perfect complement to grilled meats or fatty fish (like salmon), . . .
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 . . .