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I’m back! I was on a brief blogging hiatus while studying for the GRE. In fact, this recipe is a reaction to the last week or two of studying when I felt as though my diet consisted of processed foods and any number of crunchy carbohydrates (chips, pretzels, rice cakes – you get the picture). …
This week I challenged myself to think outside of the box. I was finally embracing my chili cravings…but what would make my chili unique? For everyone who is not-so-keen on the butternut squash/sweet potato/pumpkin flare I have been working into my recipes basically since the first leaf turned orange in mid-September, I give you this …
I grew up eating a whole slew of exotic grains and, because I was young, I formed all kinds of silly prejudices. I didn’t like quinoa for a while because of the white pearlescent spiral threads that surrounded each cooked grain. I wasn’t a huge fan of tabouleh salad because the bulgur wheat seemed to …
In the past two weeks I have turned my laptop on several times with the intention of blogging a recipe. Unfortunately the impulse to check the news is too powerful and I have spent each night poring over articles and videos about the Israeli-Arab conflict. Technology has given us the ability to hear and see …
There was a time when molecular gastronomy was the next big thing; if you still feel the need to drop major cash on foam mango and edible glasses and woods, you need to reassess your priorities. Lately it’s all about getting back to the basics, from farm to table dining to a perfectly executed hamburger. The simple …
Hello from my brand new studio apartment! I am loving every minute of living in my obsessively clean space, from guilt-free selfishness to the occasional evening spent in a towel wrap. There is, however, one bonus I just didn’t see coming. Perhaps I should provide a bit of background…although I don’t love math and I certainly don’t …
Full disclosure: I felt like a babushka making this week’s recipe. Also, this has got to be one of the least photogenic dishes. Ever. Not even the vibrant purple color of the cabbage could save it from lumpy brain-like photos. Cabbage is good for a few things: slaws, soups, and stir fries. I had gone …
I did a daring thing on Saturday: I ventured to the store with a meal in mind…but no ingredient list. Lists are what I lean on – my crutch when I’m feeling overwhelmed, confused, or overstimulated by coffee. Which explains why my notebook at work is a flurry of black ink, each word carefully scribbled …