When planning the relaunch of my blog, I realized I'd like to shed more light on the foods of my homeland, the varied cuisine of Ukraine. The colorful vegetable dishes, the homestyle meat-and-potatoes classics, the oft-ignored yet drool-worthy breads and sweets. Considering how awesome it was to be featured in the New York Daily News with a Ukrainian recipe, and the fact that one of the consistently most-searched recipes on my site is this eggplant 'caviar', I realize it's an area worth exploring.A word on Ukrainian vs. Russian food: when I was a kid in Ukraine, . . .
Today, I turned 25 years old. As I sit here writing this blog post at 7am, before work, I'm reflecting on having reached this milestone. In high school and college, I had a steadfast rule about not going to school on my birthday - just as a small gift to myself. Last year (my first year as a full-time employed adult), my birthday fell on a Sunday, so I had the day off by default. This year, my birthday's on a Monday and I did not even consider taking the day off until I remembered the rule just now. It's always a bit melancholy to reflect on another year's passing, but . . .
For this installment of Favorite Foodies, I am so excited to feature Emma Gonzalez, half of the duo behind Eat Our Feelings. Eat Our Feelings is a food-centric web series about two twenty-something New York girls, trying their best to navigate through life, while also showing you how to make approachable healthy recipes. It's all very Girls meets Portlandia meets Ellie Krieger. I first found out about the series from a chef at work (since Emma is a graduate of Natural Gourmet Institute), who burst into my office demanding I Google it. It's impossible to ignore the . . .
"Cocktail Hour" is a monthly series in which I try my hand at making simple yet impressive cocktails at home.As far as awesomeness-per-ounce goes, herbs pretty much take the cake. Just a small amount can add freshness, powerful nutrients and aesthetic value to almost any dish. Dill, for example - an herb I am very familiar with and fond of thanks to my Eastern European heritage - has an earthy, bright flavor, and a decent nutritional punch. It's a good source of Vitamin C, iron and calcium. In fact, just three tablespoons of dill will provide about the same amount . . .
Since moving into our own place a few months ago, Rene and I have really been enjoying building our home bar. "Home is where the liquor is" - isn't that how the saying goes? Crabbie's ginger beer is one of our new favorite cocktail ingredients. I first got to sample Crabbie's at Edible Manhattan's Good Beer event this summer and it was love at first taste. The beer is sweet, spicy, tangy and not overly carbonated. It's basically the best cocktail mixer for any liquor of your choosing.A traditional Moscow Mule, popularized in the 1940's and 50's, calls for vodka, . . .
I first stumbled upon Alana's blog Fix Feast Flair through Twitter, and was immediately charmed. I loved her minimalist yet beautiful photographs and approachable voice, and knew the woman behind this blog must have major style (turns out I was right - gotta love a gal who can accessorize with a banana). A Hawaiian transplant currently living in Los Angeles, Alana is a talented baker (check out her 12 Days of Cookies!) and she gets crafty, too. Read on for our Q&A and get to know my newest Favorite Foodie!What was your motivation for starting Fix Feast . . .
In the practice of food styling, props are meant to complement the recipe, build a story, and make the food look as delectable as possible. Typically, the recipe is chosen first and the styling decisions are made after. But, once in a while, a very special 'prop' comes along and begs to be found a recipe for.On a recent Saturday, my friend Paige and I braved the cold to pay the Chelsea flea market a visit. I was on the hunt for unique tableware - as I am often wont to be. There weren't a ton of tableware vendors that day but the one booth that was there was all I . . .