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 and in your homes - reaching everywhere from Connecticut and Ohio to Montana and Georgia, places I’ve barely even visited myself. It’s . . .
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 . . .
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. I mean as far as sandwiches go, it's pretty epic. 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 . . .
Every year around this time, the internet is flooded with a slew of pumpkin recipes. Sadly, a majority of said recipes calls for canned pumpkin instead of fresh. Although it's okay to use canned products from time to time (as long as they're organic and low sodium whenever possible), what makes these recipes seasonal if one can use canned pumpkin all year round? Instead of using pumpkins solely for Halloween decorations, why not help reduce food waste and eat those gourds instead? My friend Andrea, a fellow writer I'd met in NGI's Writing for Food Media class, is . . .
Most of us are of the romantic opinion that all French people all over France eat heavenly, flaky croissants every morning for breakfast. As most romantic worldviews, it is not true. Most French people actually have toast with butter and jam (confitures) as their first meal. When I was last in Paris, I bought a jar of confit d'oignons. It was a sweet-savory onion jam and I put the damn stuff on everything. It was finished before I could say petit déjeuner, and I haven't thought about it since. (Wait, wait... I'm not just ranting. There's a lesson in all this, . . .
Filet mignon may get more love in rap songs, but if you learn to properly handle its tougher cousin the skirt steak, you'll never have to spend more than ten bucks for a mouthwatering piece of beef again. This steak recipe is ah-mazing; after marinating, coming to room temperature, quickly grilling, and resting before being sliced, this beef turns into the amazingly flavorful, soft-as-butter steak of your dreams. And I mean it - you can cut into it with a butter knife, it's so tender. Caramelized onions are an unparalleled ingredient. The transformation from . . .
Though it's unknown for sure, el Cubano is said to have originated in either southern Florida or Cuba, and was known to be a popular lunch item among cigar factory and sugar mill workers. Whoever that hungry person was who first put roast pork, ham, Swiss cheese, pickles and mustard together on bread and into a press should really be deified. These is some debate about the preparation of roast pork for a Cuban sandwich. Some advocate a shoulder cut while others, a boneless loin. Some advocate marinating the pork in numerous ingredients - including lime juice, . . .