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 . . .
This avocado tartine (inspired by Brooklyn's Cafe Madeline) is piled high with fried halloumi cheese, soft-boiled eggs, radishes, and sesame seeds.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 . . .
This delicious tempeh bahn mi includes quick pickled onions and carrots, paper-thin cucumbers, and cilantro. Easy enough even for a weeknight!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 . . .
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, . . .
It has been nine days since I last updated my blog and the reason is that I recently switched jobs. I had trouble adjusting to my previous nine-to-five, but since my new position is at a start-up, the hours are basically nine-to-question-mark, which is a whole new ball game. I don't mind putting in extra hours - I love my new job! - but I so don't want my blog to suffer. Hopefully after I get more used to the new schedule, I'll find a way to manage my time better and restore balance to my life.Anyway, let's talk about this sandwich, shall we?Simple chicken . . .