The taste of browned beans is a thing! Like a really yummy thing. You've got charred meat, you've got toasted bread, and in that protein-carb middle ground, you have browned beans. Not sexy sounding, but delicious all the same. This dip is made fr...
Read More5-spice candied chestnuts
Gearing up for my birthday party tonight. These are those moist little chestnuts you find in the supermarket, tossed with some egg white, 5-spice, and a couple spoonfuls of sugar. I roasted them on high to deepen the 5-spice flavors, then broiled ...
Read MoreWhat are tickle mints?
Not hot like chili peppers, not cold like peppermint, a lukewarm buzz from the curious Spilanthes plant. This packaging prototype was inspired by the matchbox at the Philly Morimoto. I imagine the tassels being silicone, so you can tickle anything...
Read MoreRich Rosemary-Vanilla Tofu Ice Cream
Ice cream is my way to experiment with flavors and textures. This one wasn't inspired by a flavor profile or a dish (as is often the case with many of my creations), but more of a need for something rich. Sometimes you don't know what you want to ...
Read MoreMatcha ginger sorbet with flax seed & bee pollen
From the street, I saw the lights in our apartment were off. I thought, "Yes! Julian's not home so I can watch Glee!" But when I got inside, I saw Julian was home after all -- lying in bed with a fever! So instead of watching Glee (which was a rer...
Read MoreChipotle, mango, blood orange sorbet
just a little melty, so you know it's real I ate a lot of Haagen-Daz mango sorbet growing up. Every now and then I order mango sorbet at restaurants, thinking surely a professional can improve on the supermarket treat of my youth. But I don't thin...
Read MorePoached chicken breast with crunchy cruciferous slaw
This is juicy chunks of chicken breast mixed in a variety of raw, crunchy things: broccoli, brussels sprouts, red cabbage, parsnips, carrots, snow peas, straw mushrooms, ginger tossed with soy sauce, sesame oil, two types of vinegar (black and ric...
Read MoreInspiration and stuffed cabbage & brisket
Behold where Julian and I had by birthday dinner: Lansky's Old World Deli. I wanted something low-key and memorable in a steak over sizzle sort of way. We had coleslaw, pickles, baked beans, egg barley and mushrooms, and stuffed cabbage in a pool ...
Read MorePreventative hangover open sandwich
Black bean, pinto bean, Alfonso olive, pickled cherry pepper spread with watercress and greek yogurt on toasted whole wheat bread. GOOD NIGHT.
Read MoreThanks for the birthday wishes...Now time for cake!
cake from La Tulipe Thanks so much for all the birthday love yesterday. I feel so lucky to have such great friends and family. Here is some cake eye candy for you... This is my favorite type of cake: a Dacqoise -- airy hazelnut-studded meringue la...
Read MoreCantaloupe vanilla sherbet
Cantaloupe is underrated. They're the fool's pick at the salad bar, the dieter's penance with cottage cheese. But I think it's special. Unlike honeydew, cantaloupe has a very dinstinctive take on sweet. It's floral and earthy. Someone once told me...
Read MoreOil-Cured Olive Bread is the Briny Babka of your Dreams
Imagine opening your wallet and finding it filled with $100 bills. That is this olive loaf from Madonia Brothers Bakery on Arthur Avenue. Though it's an easy trip from the New York Botanical Garden or the Bronx Zoo, it is also absolutely a destina...
Read MoreCitrus black pepper sherbet
The Florida orange lobby goes hard for Honeybell tangelos. Here's what they have to say: Dripping with sweetness and sparkling with juice, Honeybells are the diamond of the citrus world. Honeybells have so much delicious juice it's mind-boggling w...
Read MoreGolden Rules
via documents.newyorker.com
Read MoreTed & Amy Supper Club // Behind-the-scenes Video
This New York Times Local video does a great job off showing off 1) the yummy menu, 2) how sweet, calm and competent the host, Kara Masi is, and 3) the charm of Ted & Amy Supper Club and supper clubs generally (ie: why I'm addicted to them). I'm l...
Read MoreA truly guilt-free dessert
Dominant flavors: raspberry, blueberry, blackberry, cherry. Some mango. Rice milk for moisture, almond extract for balance, pecans and shaved dark chocolate for richness. No added sugar (refined, unrefined or otherwise) or fat. Now that it's warme...
Read MoreRaw, Raw, Shish-koom-baw
Aunt Emilienne writes with more dispatches from the raw food scene in Montreal. Looks like these ladies know how to have fun! Seaweed fennel salad, cucumber slices like synchronized swimmers ready to dive. I'd like to see this monster salad served...
Read MoreFood Writing Revue // (The Launch of a New Regular Feature)
I read a lot of food writing. There's so much out there -- restaurant reviews, blogs, magazine articles, literary essays, cookbooks. I like a lot of it, but a lot of food writing sort of fizzles out into blandness. I think people think there's a "...
Read MoreTasting Menu at 10 Downing
All love and deliciousness at 10 Downing tonight. No dissing or discriminating! Pure appreciation. However, if you're thinking, there sure are a lot of microgreens, you would be right. There were a lot of microgreens. A riot of earthly pleasures. ...
Read MoreSmell, taste, write
Last night, I went to a wine smelling/tasting class at the Astor Center titled, "Develop Your Nose: North America vs. South America", taught by Landmarc's wine director, David Lombardo. I like wine tastings because they force me into a type of liq...
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