"A woman can make a salad, a hairstyle and an argument out of anything," is my mom's favorite Russian Mom saying. I realize how it may seem a biiit sexist (Russian moms are typically what we call "traditional"), but the way she sees it, it's definitely a compliment. It's usually her reaction when she's impressed with me MacGyver-ing something in the kitchen or around the house, and it always puts a smile on my face. On a somewhat recent weeknight when my roommate and I were too exhausted to think up an actual recipe and go buy the ingredients, I put together these . . .
Lenivie vareniki is a classic Ukrainian recipe that I completely forgot about until a recent visit to, out of all places, an Italian restaurant. This year for my birthday, I had dinner with my family at this awesome place in my neighborhood called Lea. Lea churns out killer wood-fired pizzas - the kind with a little charring around the edges and minimal toppings to help the beautiful chewy dough stand out (my favorite!) - as well as creative pastas and thoughtful vegetable sides. Seeing as we were a hungry party of 6, we were able to taste more than half of the . . .
Yesterday evening I returned from one of the most awesome weekends of my life. After several months of planning, our first event as Salt + Sage Collective - a weekend retreat in the Catskills - finally happened! We're so thankful to have gathered an awesome group of women to join us at Foxfire. Among them were fellow bloggers, aspiring cookbook authors, recipe developers, a pastry chef, a food stylist, and a even naturopathic doctor. We were also so excited to host two guest speakers, cookbook authors Leah Vanderveldt and Sarah Copeland. We spent the weekend . . .
[Warning: political opinions below. If you're not in the mood, please scroll down to the photos for today's recipe.] As a Ukrainian immigrant, I’ve always felt lucky to be an American citizen. No matter how poorly organized our healthcare, how half-baked our higher education or how biased our criminal justice systems may be, living in America comes with a certain degree of safety. Of course, there may still be plenty of racists and misogynists, but at least in recent history we’ve been able to count on a president that is – as a bare minimum – politically correct. In . . .
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. It is truly a force. 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 favorite foods and make them . . .
You will enter through the door of the restaurant that can easily be missed among the sea of eateries near Forum des Halles. You will be greeted by a textbook version of a French waiter in the entrance near the worn down bar. “Bonsoir. Vous avez réservé?” Yes, you will have wanted to have called ahead and reserved a table, “Oui, monsieur.” You will be seated in the old-timey, red checker tablecloth-ed dining room, quite likely at a table where someone else is already sitting. You will squeeze your hips past the other diners to take your seats and politely nod to . . .
Hello, world! Boy does it feel good to be back after a long vacation. Rene and I spent the past three weeks traveling in Europe – first visiting his family in Poland, then frolicking around Paris and Marseille. Did you know that Polish people celebrate Christmas for a whopping three days? Yeah, me neither… Each day is dedicated to a huge meal with courses upon courses of hearty dishes (fried pierogi are a must) around a long table crowded with family. I think it’s safe to say that a few pounds were gained during this festive time. Thankfully, we were determined to . . .