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I’ve been out of the kitchen for a long time – which is both a good thing and a bad thing. Good because I’ve been busy; I got to shake up months of endless winter weather with a quick trip to the south. Bad because eating the food I cook makes me feel centered and …
I’m currently soaking up the sweet spot of winter-to-spring transition. Cracking my window until my apartment is just crisp enough for my comforter and savoring my workday commute, which is neither frigid nor sweaty. These minute details are making me feel…completely blissed out. A friend of mine recently said she felt she was hitting her …
I love Italian food (authentic Italian food, but also the version we’ve created right here in America…we have a way of translating ethnic cuisines into less threatening, less exciting variations of the original, don’t we? Macaroni Grill, I’m lookin’ at you!). In fact, these days I have an Italian restaurant routine: I begin by dunking each piece …
The prized title for new fast casual restaurants is “the next Chipotle“. Take a stroll down most blocks in NYC and you’ll find that yes, there are many imitations of Chipotle, from Indian to Asian fusion. The recipe is simple: create a restaurant with fresh ingredients, give the customer some level of autonomy when it …
It seems as though each summer season gets shorter; the weekend trips, lined up neatly on the calendar as little peaks of anticipation, pass too quickly. The must-do’s, must-eat’s, must-visit’s – bounced back and forth between friends’ inboxes in March – seem like empty promises. In Manhattan, escaping the city in the summer months is seen as a …
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). …
Hello and Happy New Year! Even those of us who love to cook deserve a little time off to indulge in restaurant food, and that’s exactly what I’ve been doing for almost two weeks. I spent a week in northern California with my boyfriend devouring burritos, wine, and an unmentionable quantity of cheese. By day five of …
My mom always says that colorful food is healthy food. While I don’t think this necessarily applies to everything (there’s no way it justifies my love of neon orange Cheeto puffs), it usually means the more fruits and vegetables, the better! When I began eating fish again a few years ago, tuna salad became a …