Way back in the winter - when peaches were still a distant dream - I found myself pondering over grits. I dared not doubt my love for the cheesy kind I have with my eggs (or the spicy baked version with tomatoes) but was yet to explore the sweet variety. Within a few seconds, this idea came to me. Silky coconut milk, crunchy coconut flakes, sweet juicy peaches - it just had to work. And it did. Just as I suspected, sweet grits are as delectable as the savory kind. Now the possibilities are limitless!These sweet coconut grits can be served for breakfast, or for . . .
Up until the very recent past, I had little to no appreciation for tacos, for which I fully blame Taco Bell. But as time went on and more high end taco trucks and stands started popping up all over New York, my interest piqued. Turns out, the thin corn cakes known as tortillas are the perfect vessel for pretty much every kind of meat, fish, legume and vegetable imaginable. The inspiration for this particular recipe came from NY's Takumi Taco stand that I tried this winter at Brooklyn Flea. I was in awe of the Asian-Mexican influences of their curry beef tacos and knew . . .
We all have food memories that we may have fabricated, right? They are blurry, gray, distant and vague; they are memories of us eating something not necessarily good or bad, but an imprint of them has remained in the brain nonetheless. Years down the line we try to look back to those memories and there is but a hint of them left - nothing to actually hold on to. Let us refer to those as phantom food memories.I don't remember eating ponchiki (pon-chee-key) often as a child. My mom might have made them for my sister and I once or twice but it wasn't a regular thing - . . .
So it appears that this is my second post in a row in which I'm being the "My boyfriend and I this..." and "My boyfriend and I that..." girl. I know that this can be a little irritating to you, my dear readers, and I hate to do that to you, but there is just no way I can avoid mentioning Rene in this post. You see, empanadas are kind of a special thing for us.There is a little place by Rene's house in Brooklyn called Fiesta Chicken that sells rotisserie chicken and other specialties from the Dominican Republic. Probably more often that we should, we stop by . . .
The Brown Betty Cookbook (John Wiley & Sons, 2012) is a collection of dessert recipes from the Brown Betty Dessert Boutique in Philadelphia. The boutique was founded by mother-daughter team, Linda Hinton Brown and Norrinda Brown Hayat, and inspired by Linda's mother Betty's legacy of weekly biscuit, pie and cake feasts. From the cover art and the photos inside, to the family stories told throughout, and even down to the font choices, this book is absolutely beautiful. It features recipes for cookies, pies and cupcakes, but has a definite accent on their famous . . .
When Apron Anxiety came out earlier this year, all I heard about it was that some chick who dated Top Chef’s adorable Spike Mendelsohn wrote it and that she learned to cook because of him. I expected something Fifty Shades-esque, with a few memorable meals strewn throughout.Alyssa Shelasky is still practically a girl; she definitely looks like it. What could she know about life? I always assumed that one would have to be old and wrinkly to write a memoir. And, what? She learned to cook for a guy? Bid whoop. Small step for Shelasky, big step backwards for womankind. . . .
For many, the name Cape Cod is associated with long days spent at the beach, cool nights spent by a bonfire, and lavish meals of seafood consumed whilst draped in a bib. This recipe has nothing to do with any of it.As some of you may recall, I made my first trip to Cape Cod this past July - a camping trip with my boyfriend, his family and their friends, to be exact. We ate dinner together almost every night, potluck style; at one point, there were like thirty of us! One night I made this dish to use up the ingredients we had leftover in our cooler. I cooked it on a . . .