One of the most exciting weekends of the year for women in the food industry is the Cherry Bombe Jubilee. Whether you're there in person or following along on Instagram, this conference gathers all the baddest b*tches of the food world under one roof to meet, exchange ideas, and support each other. I've been lucky to attend for the past two years, and both times I've left with new friends and renewed motivation for what I do (this year I got to chat with Julia Turshen, Melissa Clark AND Molly Yeh! - all personal sheroes of mine). For 2017, Cherry Bombe added a second . . .
This past Monday I spent roughly four hours writing, cooking and photographing this recipe. Well, not exactly this recipe. I’ve been intrigued by savory pancakes lately and had a really specific version in mind. This fantasy pancake was sweet from sweet potatoes, funky from kimchi, and spiced with some of my favorite things, like garlic, ginger, scallions and soy sauce. It was ultimately topped with a runny egg and eaten with abandon. Mmm, food fantasies… anyone else have those? When I actually got to writing the recipe, I talked myself out of using sweet potatoes in . . .
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 . . .
The early morning scene within the New York City subway system is not a pretty sight. The trains are crowded, the people are irritable, and you best believe that everyone is collectively crossing their fingers that, just for today, oh please let there not be "an ongoing investigation," "a sick passenger in the train ahead of us", or a "we are being held in the station" announcement. And if you get stuck in the same car with a group of high schoolers, then you are really and totally f*cked. But aside from providing New Yorkers with a constant flow of stress, the train . . .
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 - . . .
When I first moved into my current neighborhood, living down the street from Cafe Madeline was one of the things I was most excited about. A killer coffee shop and breakfast/lunch cafe, Madeline is a central meeting hub of the Ditmas Park area. They brew Toby's Estate coffee, have an ogle-worthy pastry counter with these fluffy, several inch-tall croissants, and serve an all-day menu that runs about 80 items deep (not exaggerating); it consists of every type of breakfast sandwich and toast you can imagine, grain bowls and salads, savory oatmeals, and a ton of egg . . .
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 . . .