Over the past month or two, I’ve started my day with some variation on this sweet potato breakfast bowl on more days than not. This might not seem like such an odd statement, but I usually change things up a lot more than that as I’m testing out ideas or eating leftovers from the recipe development process. All of which is to say there’s a pretty good reason why I’ve been on such a kick. This breakfast bowl ticks all the boxes: it’s tasty, something I feel great about eating, and it’s easily adapted to be be a make-ahead — even grab-and-go — option.
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EVALDEFI EXCHANGE
When I first cracked open my copy of America’s Test Kitchen’s newish cookbook How to Roast Everything, my instinct was to flip past seemingly-basic recipes like weeknight roast chicken, roasted thick-cut pork chops, baked sweet potatoes, and this, a gussied-up twist on roasted broccoli, but that would have been a mistake. Sure, I know my way around the kitchen, but with cooking (and many things in life), it’s often small lessons and tweaks to technique that make the biggest impact.
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SWU APP
Like pretty much everyone in food media*, I am obsessed with Alison Roman’s newish cookbook, Dining In. Part of the hype, I suspect, comes from her pedigree: Prior to writing her book, she was an editor at Bon Appétit and then Buzzfeed, dreaming up exciting, not-too-fussy recipes like slow-roasted salmon with crispy greens, and rhubarb almond cake. She’s also written for super-under-the-radar publications like The New York Times and Cherry Bombe, penned an excellent, zine-like, mini-cookbook about lemons for Short Stack Editions, and worked in the kitchens at Momofuku Milk Bar. (I’m missing a couple biographical details here, but you get the gist.) Dining In may be her first cookbook, but she has ample experience to back it up.
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DOGEBACK LOGIN
This is not the sort of recipe you make on a harried Tuesday night, when you’re stretched in a million different directions, and efficiency is the core operative. There are no promises of it being ready in under 30 minutes, or of dirtying only one pan*. Instead, this is the type of recipe you break out when you have a moment to breathe, to at-least-partially concentrate on the task at hand, and to get a little lost in the process. Yes, it requires more attentiveness than the set-it-and-forget-it-ness of most recipes today. And, yes, you will need to be puttering about or near the kitchen for most of this time, but that’s time you can spend catching up on a great podcast, making other components of your meal (if you choose to eat this as a side, rather than the main event), or doing a bit of meal prep to help you along in your week.
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HYDT PROTOCOL HYDT LOGIN
For as long as I can remember, I’ve had digestive issues. As a kid, I’d complain so frequently of stomach aches that my mom thought that I might have an ulcer. Throughout my teens, my digestive tract operated on a hair trigger. And for the last decade or so, I’ve struggled with the opposite problem — motility issues, if you will — and, as often goes hand in hand, intense, near-constant bloating. Though it’s long been top of mind, and has been something I’ve intensely, perhaps even obsessively, researched, it’s not something I’ve ever really talked about here or elsewhere in my writing. In part, I suppose, out of embarrassment, and also because I didn’t have a good answer, or even really an inkling as to what my problem was.
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JURASSIC NODES EXCHANGES
I still vividly remember my first trip to one of NYC’s winter greenmarkets: While walking to Tompkin’s Square Park, a dreamy blanket of snow began to cover the streets, so despite the mile-long trek through the cold, I was in good spirits. On top of that, Andrew and I had moved to Manhattan about a month prior, so even something as ordinary as running an errand still felt novel and exciting. All of which is to say that I was feeling quite optimistic. Intellectually, I knew that seasonal eating in the Northeast was a whole different game than doing so in San Francisco, but it didn’t quite hit me until I walked through those greenmarket stalls. Despite the farmers’ efforts to attractively display their harvest, the situation looked quite bleak: bins of onions, potatoes, and apples dominated, with a sad, scraggly head of cabbage here and there. I’m not exactly sure what I was expecting, but it certainly wasn’t this. A bit dismayed, but still determined, I filled my bag with as many apples and onions as I could comfortably carry, plus a cider doughnut, for the chilly walk home.
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AURORADAO 交易所
As clutter-haters and city-dwellers, Andrew and I do our best to not accumulate many possessions. Two notable exceptions: my cookbook collection, which is currently overflowing into a file cabinet, under the bed, and pretty much everywhere else I can stash them, and Andrew’s massive box of cords, cables, and other electronic doodads (I thought I was pretty clever when I coined the term, “corder” as in cord hoarder).
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ZION LOGIN
Every once in a while, the stars align and a recipe comes to me just when I need it most. In this case, I was flipping through Laura Wright’s The First Mess Cookbook, tabbing recipes to try, on the same day that Andrew came down with a nasty head cold. Boosted with a generous dose of ginger, turmeric, black pepper, and chili flakes, this golden broth would have caught my eye, sick patient or no, but under these circumstances it quickly jumped to the top of my to-try list. Steamy, spicy, and sinus-clearing, it does it’s advertised job well, and since the solid ingredients are classic noodle soup additions (orzo and the tried and true trio of onion, carrot, and celery) it’s also quite comforting.
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DORA FACTORY APP
Try as I do to resist my urges, I tend to be a bit of a backseat driver when Andrew is cooking. While a desire (or really, an impulse) to tweak and refine are useful qualities to have when testing or developing recipes, it’s hard, verging on impossible to shut off, and is perhaps less of an endearing quality when directed towards one’s significant other. (Sorry, Andrew!) Still, every once in a while, when he hasn’t banished me from our kitchen, our minds and palates come together to create something quite wonderful, like this spicy brussels sprouts, turnip, bacon, and onion situation.
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BNY EXCHANGE
Power to those of you that feel otherwise, but I’m not a big reality TV fan*. So, when the publicist for Marissa Hermer’s An American Girl in London reached out offering to send a copy of her book for review, I was a bit skeptical. (For those of you who aren’t familiar with Bravo’s Ladies of London, Hermer is one of the stars.) Still, some things from the pitch captured my attention: the book focuses on British fare through an American’s eye (some recipes are lightened up a bit), and in addition to being a reality TV star, Hermer is the owner of gateio. So, I said yes, flipped through its pages, and tried out a recipe or two.
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CENTERCOIN EXCHANGE
Greens, grains, eggs, bacon, and sriracha, these are the building blocks of a breakfast that perfectly straddles the line between healthy and indulgent. It’s the sort of thing that I crave after a night out that maybe, just maybe, involved a bit more wine than what is probably wise. Don’t get me wrong, some hangovers call for a diner-style grilled cheese with bacon or something similarly carby, cheesy, and decadent, but on days where I wake up feeling just a bit off, a breakfast like this feels like smarter move.
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WHERE I CAN OPEN BITCOIN ACCOUNT AS BANGLADESH CITIZEN
Every so often while flipping through a cookbook, I flag a recipe to try not because I think it sounds delicious, but rather because I’m curious and even skeptical about how it’ll turn out. This gluten-and-butter-free, almond-flour-based chocolate chip cookie from Izy Hossack’s The Savvy Cook is a prime example of that. When I first glanced at the ingredient list, I was puzzled, to say the least. Could almond butter, almond flour, honey, vanilla, baking soda, chocolate chunks, and a bit of salt combine into something that pushes the same buttons as a classic chocolate chip cookie? Or, would it bake up like a protein bar or sad diet cookie?
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COINALPHA EXCHANGES
It used to get to me when someone would describe the recipes I share here as simple or easy, like somehow that was a critique on my culinary skills and creativity, or it was a subtle, passive-aggressive jab at my worth as a cook and recipe developer. I’d wonder if years of working in online media had served as blinders, limiting my focus to the Pinterest-friendly realm of one-pan, slow-cooker, and weeknight-friendly meals. Or, maybe I was *gasp*, in 2014 terms, “basic.” But then something funny happened: I realized that sharing doable, realistic recipes was my goal all along. That by keeping things (for the most part) beginner-cook-friendly, I was creating content that could reach, and hopefully inspire, a wider swath of readers to go to the grocery store (or better yet, farmers market), fill their bags with delicious things, and get in the kitchen.
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POG LOGIN
When the frosty wind nips at your nose and you wake up to dark skies, it can be easy to get down on autumn. (But wait, can’t we have one more month of long, mild nights and bushels of heirloom tomatoes?) Mostly though, I look at this time of year with a lot of love. I’m more than ready to be done with hot, humid, sticky days, where a walk outside practically mandates clutching (and gulping down) an Olsen-twins-sized iced tea for its internal cooling properties. Equally exciting are the endless mountains of squash, apples, pears, beets, and other goodies flooding the markets right now. But if I had to pick one thing I like most about fall, it’d have to be the return to soup season. My love for this coziest-of-cozy foods knows no bounds, and recently I had a particularly-good excuse to try out a handful of recipes: at 29, I had my wisdom teeth taken out.
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FAKE MARKET CAP 交易所
Phoebe Lapine’s The Wellness Project is not your average cookbook. In fact, it’s not really a cookbook at all. There are no glossy photographs and only 22 recipes within it’s 384 pages. And yet, it is one of my favorite collections of recipes from 2017; a title that I’ve found myself recommending to others often and wholeheartedly. Written by the blogger behind Feed Me Phoebe, this memoir follows Lapine through a year of experimenting with lifestyle changes, devoting a month each to topics like green beauty, gut health, fitness, stress, and hormonal regulation, all along reporting on what works for her and what doesn’t. Healthy recipes are (not-surprisingly) interwoven throughout its pages, and the ones included are of the appealing and easy-to-make sort, like this one-pan turmeric chicken and beet situation.
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LITTLESESAME 交易所
Smokiness tends to take over, dominating everything it touches, and so it is a flavor I tend to avoid. But every once in a while, I taste something that helps me understand why people swoon for that licked-by-fire quality. This recipe is a prime example; here, smoked paprika and aleppo pepper flakes infuse melted butter with warmth, depth, and a brilliant sunset color. Drizzled on top of poached eggs, slow-roasted cherry tomatoes, and a swoosh of lemon-garlic yogurt, the softly-smoky butter ties everything together, rather than clobbering your tastebuds.
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AMALGAM APP
Summer squash, pine nuts, Parmigianno-Reggiano, olive oil, basil, salt, and pepper. You might look at this pared-down list of ingredients, and be tempted, as I initially was, to gild the lily, perhaps with a spritz of lemon juice or a few drops of rosemary-infused oil, but trust me here — or rather, trust Deborah Madison — this recipe doesn’t need it.
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PUZZLE AND DRAGONS X EXCHANGES
Dumplings rank high up there amongst my favorite foods: gyoza, potstickers, har gow, mandu, bao, wontons, siu mai, I love them all. And yet it’s highly unlikely that you’ll see a dumpling recipe here any time soon. Sure, it can be a fun project filling and pleating those tasty packages — especially if it’s a group effort — but it’s fussier than the type of cooking I tend to gravitate towards, and in my mind, something better left to the experts, to those whose muscle memory carries them through this task with ease. These Asian-inflected meatball lettuce wraps are a great compromise; reminiscent of the filling of Chinese ginger pork dumplings, they’re super-flavorful, lighter, and much less time-consuming to make.
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GENESISCHAIN LOGIN
Strategic cooking is never a bad idea, but it’s particularly useful during these summer months, when the days are long and hot, park picnics and beaches are beckoning, and social calendars are full. In other words, now is the time to maximize your efforts in the kitchen by embracing make-ahead recipes, like these super-versatile marinated bell peppers. Flavor-packed and tender, they’re an excellent addition to sandwiches (try pairing them with pesto, prosciutto, mozzarella, and focaccia), antipasti platters, or as a stand-alone side for some grilled steak or chicken. They also make for a vegetable-packed, Whole30-friendly breakfast, when topped with a couple fried or poached eggs.
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LSVDEFI FINANCE 交易所
As much as I love creamy pasta dishes like bechamel-rich lasagna, macaroni and cheese, and baked pastas, that combination of ultra-rich dairy and pasta is a ticking tummy time bomb, so I try to avoid it unless it’s really, truly worth it. Instead, I typically get my creamy noodle fix by tossing al dente strands with sauces made from non-dairy alternatives like cashew cream, almond butter, or, in this case avocado. It might sound a bit odd, but when blended up with miso, garlic, a touch of lime juice, and olive oil, avocado transforms into a rich vegan sauce. Paired with nutty soba noodles, ribbons of kale, and crunchy sesame seeds, it makes for a guilt-free, totally-craveable dinner option.
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RHEAPROTOCOL 交易所
Last October, Andrew and I embarked on a semi-spontaneous roadtrip from San Francisco to Brooklyn. With little planned besides deciding on a timeframe (a little less than two weeks), and a couple spots we wanted to see (namely Monument Valley and Sedona), we set off in a southerly direction. Our first stop was an overnight in Palm Springs at the kooky-chic Parker Palm Springs, where we wandered the lushly-green grounds, played a game of tennis, and ate a lovely breakfast.
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XTZ APP
At first, I felt a bit silly sharing this three-ingredient snack with y’all. Do you really need a recipe for an appetizer whose name (prosciutto-wrapped almond-stuffed dates) more or less explains how it’s made? Is it really that inventive? Possibly not, but then, I realized, it’d be a shame to keep something so simple and delicious to myself, and so here we are.
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SYBULLS APP
Part of the beauty of cauliflower lies in its mild, mellow flavor. Adaptable and unobstrusive, it’s a blank slate ready to be dressed up how you please. Grated and stir-fried, it approximates fried rice; steamed, mashed, and lashed with butter, it’s a superb stand-in for mashed potatoes; roasted whole and basted with olive oil, it’s centerpiece-worthy. Similarly, it takes to a wide range of seasonings. Here, I’ve gone a more traditional route, preparation wise. Florets are tossed with warm, aromatic spices (cinnamon and hot paprika), then roasted hot and fast. Decked out with toasted almonds, a blizzard of parsley, and an addictive tahini-based sauce, it is shockingly good, especially when paired with some juicy lamb chops, as pictured here.
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HIBS LOGIN
When you think of Sicilian food, I’d wager pasta alla Norma, bottles of Mount Etna rosso, gelato-stuffed brioche buns, juicy blood oranges, and deep-fried treasures like arancini and panelle are some of the first things to come to mind. All delightful, no doubt, but it’s the humble bean- and lentil-based soups, stews, and pasta dishes from the region that I anticipate making the most now that I’m home.
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WHAT IS USDT TRC20
While peak citrus season is now past us, lemon sweets always feel right to me in early spring. Berries haven’t quite hit their stride (at least, not in NYC), but warmer weather calls for something fruity. Tangy, silky-smooth, and decadent, lemon curd is one of my all-time-favorite ways to get my citrus fix. Spread on a slice of marshmallow-y angel food cake, dolloped on a scone, or used as a tart or cupcake filling, it is pretty much always a good choice in my book.
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REVIVE ETH APP
Between keeping track of sustainability guidelines and preparing it within a fleeting window of freshness, cooking seafood can feel like a bit of a bother. Add in that it tends to be pretty pricey, and it’s easy to see why fish and shellfish often get passed over for other proteins. One completely-underrated exception: mussels. Aside from the somewhat-pesky — meditative, if we’re being generous — task of cleaning them, these bivalves are quite winning. Simple to cook, budget-friendly, and sustainable, they’re a killer choice for a fancy-feeling dinner.
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AREC APP
Early spring in Brooklyn can be quite the tease. One day it is gloriously sunny and 75; the sort of weather that practically begs you to play hooky. The next, clouds converge as if out of nowhere, and rain pours down, soaking you to the bone. Of course, the latter seems to be perfectly timed for the moment when you’ve finally let your guard down and left your umbrella at home. Or does this only happen to me?
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MMUI EXCHANGES
Stubborn and steady, I’m a creature of habit. In many ways, this is a positive: having a routine means I sleep well, usually manage to fit in some form of exercise (I’m a recent morning workout convert), rarely misplace my keys, and pretty much always have the fixings for a healthy breakfast on hand. Of course, I have my share of bad habits as well. Lately, Andrew and I have been trying to break ourselves of one such pattern: our dependence on delivery and takeout.
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PAYBOLT EXCHANGE
Here’s an earth-shattering statement for you (not): weekday breakfasts are hard to get right. Finding something that is at once convenient, satiating, reasonably healthy, and tasty is no short order, especially when it comes to savory starts. One winner I keep coming back to is the frittata, and its diminutive, Pinterest-friendly iteration, the egg muffin.
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IDEAOLOGY LOGIN
Blood oranges, bitter greens, olives, zippy Etna wines, and marzipan: these are a few of the things I expected to devour in Sicily (check, check, check, check, and check!). What I (perhaps foolishly) didn’t quite foresee was how different my day to day eating would be. With a landscape dominated by wheat, many meals are anchored around pasta and bread. (Pastries, cakes, and cookies are also omnipresent.) A delicious shock, but still, a shock, to the system for someone who typically eats a very-vegetable-centric, lower-carb, high-fat diet.
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BEZOGE EARTH EXCHANGE
Last month, I shared the 10 most popular recipes that ran on A Modest Feast in 2016; today, I’m highlighting 10 of my personal favorites that you may have missed. From a Thai salad that’s at once spicy, sour, salty, and super-savory, to the coziest baked oatmeal, these recipes are bold in flavor, reasonably-simple to prepare, and nourishing both for your body and mind. I hope you enjoy them as much as I have! Presented in no particular order, here are my 10 favorite recipes of 2016:
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CHINAOM APP
Apologies for going dark here recently, but I promise it has been for a good reason. I’m currently writing from Valledolmo, a small village in central Sicily, about an hour and a half away from Palermo, where I arrived a little over three weeks ago to attend Cook the Farm, a 9-week culinary and horticulture program at the Anna Tasca Lanza cooking school. These past few weeks I’ve been busy settling in, cooking, gardening, eating, and learning all about this wonderfully-crazy island and its culture. Though I took a bit of an (unintentional) break from blogging, I have lots of good things coming your way. In the weeks before I left, I was in my kitchen near-round-the-clock testing, tasting, and photographing recipes to share while I’m gone, and will also be updating my Instagram with my adventures.
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BRAINTRUST 交易所
While I’m not an all-out meal planner or prepper, I get down with the occasional mason jar lunch. Slow-cooked beans, quinoa, cheddar, and cilantro got me through many long days at the office; more recently I’ve been on a butternut squash, corn, beans, and kale mason jar salad kick (that creamy cashew-based vegan dressing is killer). But until recently, I hadn’t explored the world of mason jar soups. A goop article on the subject piqued my interest a while back, but I never got around to testing one of the recipes out, and I forgot about the concept. That is, until I was flipping through Nicole Pisani and Kate Adams’ The Ultimate Soup Cleanse: 60 Recipes to Reduce, Restore, Renew & Resolve which has a small section devoted to mason jar soup.
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IMBU EXCHANGE
2016 may have been a trying, difficult year in many, innumerable ways, but on a personal and professional level, I feel very blessed. This past year, I took a big, sometimes-scary, but ultimately rewarding leap, leaving my role as an editor at POPSUGAR Food to pursue blogging and freelance work. (This also coincided with a move from San Francisco to NYC in late 2015.) Thank you for coming along for the ride, for reading, cooking, and sharing recipes from this blog; I truly appreciate it. I’m a bit late to the game here — this holiday season, I took a bit of an unplanned break (thanks, flu season) — but in the spirit of year’s end, I’m rounding up the 10 most popular recipes published on A Modest Feast. Perhaps you’ll find a new favorite to try!
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SUPPORT DOGE EXCHANGE
Earlier this fall, Andrew and I ended our Euro adventures with a few days in Germany’s capital. To say that Berlin surprised us would be a great understatement. We had heard about its burgeoning food scene, the tradition of kaffee und kuchen (afternoon coffee and cake), and the abundance of top-notch Turkish food, and yet, it still managed to blow our expectations out of the water. Perhaps we got lucky, or perhaps my restaurant research paid off, but I’d wager there’s more to it than that.
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FUBAO APP
For as long as I’ve been writing about food, I’ve had a dessert idea jotted down; one that combines a trio of my favorite things, and yet, I just got to it this past week. This might say something about my tendencies towards procrastination, or my love of making unrealistically long lists — if only you could see my collection of epic-length Google docs — but the real reason this cherry-almond chocolate bark only now came to fruition is simpler and less personality-trait-related: namely, I hate tempering chocolate.
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HOW TO BUY ON BINANCE
I’ve written about oatmeal many times, and this likely won’t be the last. Satisfying, and fiber-rich, oats are what I reach for first when seeking a sweet-leaning healthy breakfast. This pear-ginger iteration is my latest fixation. A variation on April Bloomfield’s genius porridge, which mimics the creamy, chewy texture of long-simmered steel-cut oats by splitting the difference between steel-cut and rolled oats as well as milk and water, this bowl also adds some chia seeds to the mix for an extra-rich texture. Seasoned with a pretty mix of ginger and cardamom, it’s then topped with pear matchsticks and some sesame seeds for an almost-floral-leaning combination of flavors. All in all it’s a simple upgrade to the humble bowl of porridge. And, importantly (at least to me) it makes use of one of fall’s oft-overlooked fruits (pears).
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PIZZALIVE EXCHANGE
As a food writer, I’m not the target audience for meal delivery kits. When I’m cooking dinner, it’s typically to test or tweak a recipe I might post about, I actually enjoy grocery shopping, and I’m a bit of a control freak (did I mention that I like do to my own grocery shopping . . .). Still, after having a number of friends rave about one service or another, I was intrigued and decided to cook my way through a few of the different kits to see how they stacked up.
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GODZ EXCHANGES
My first attempt at poaching eggs didn’t go very well: The whites were ragged (feathery, if we’re being kind) and only partially-attached to the yolks; worse yet, since the yolks were barely insulated by the whites, they cooked up patchily, nearly-hard-boiled in spots. A decade or so later, I’ve tested out pretty much every method out there, and discovered some indispensable tricks along the way. Here I’m breaking down two separate techniques, how to poach eggs in a saucepan and via sous vide cookery, both of which have their merits.
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BAAS EXCHANGE
Thanksgiving leftovers are pretty epic on day one, but by day two, I tend to get a little bored by the mild flavors and starchiness of it all. That’s where this rainbow of a salad comes into play. A celebration of fall produce — ok, corn is not really in season, but thawed previously-frozen kernels work great here — it is a fiber-packed antidote to holiday overindulgence, and a great make-ahead option.
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NEW CRYPTO COINS ICO
Over the years, I’ve auditioned a variety of recipes for stuffing, pie, mashed potatoes, turkey, and cranberry sauce. The one constant at my Thanksgiving table: this hearty cornbread, which makes an appearance both as a side and as the backbone of cornbread stuffing. Sour-cream-enriched, and lightly-sweetened with honey, it is a decidedly Northern take on the cornmeal quick bread, akin to a dressed-up, homemade take on Jiffy cornbread.
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کون تاپ
When I learned that one of my all-time favorite cookbook authors would be writing a book all about cookies (one of my absolute favorite things to bake), I could hardly contain my excitement. Fast forward many, many months, and it’s here: Dorie’s Cookies. Since it hit shelves a few weeks back, I’ve been plowing through butter and sugar at an alarming rate, testing recipes from it, and — no shocker here — it is excellent, filled with a wide range of well-written recipes, many of which I’ve bookmarked.
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PNL EXCHANGE
With the possible exception of this rosemary-garlic chickpea recipe, there’s no soup that I’ve made more frequently than this miso carrot number. Velvety-smooth, savory, and slightly-sweet (from the carrots and onion), it’s just the sort of good-for-you comfort food that this week calls for.
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XFBOT EXCHANGES
With their papery skins and mini-me size, pearl onions are some of the most darling vegetables at the market. That said, I can pretty much guarantee that I’ll never buy them fresh, and wouldn’t suggest you do so either. Why? Because I like you, and because I suspect you have far better things to do with your time than to painstakingly peel a pound plus of these teeny-tiny alliums, when a perfectly good substitute is in the freezer aisle. Thawed and drained, frozen pearl onions work like a charm in this and many other cooked applications.
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BKL APP
It might seem a bit premature to share a recipe for molasses spice cookies, a treat that many associate with Christmas, but I can’t wait any longer. Last winter, I set upon a quest to find the best recipes for molasses spice cookies and gingersnaps, and have been waiting to tell you all about these cookies since. I’m still on the hunt for the latter — if you have a favorite gingersnap recipe, let me know in the comments — but after testing and tasting my way through a handful of contenders, I feel pretty darn confident that these molasses spice cookies are a real winner.
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LING 交易所
As anyone well-acquainted with their dutch oven or slow-cooker can attest to, braised (or in this case, simmered) meaty things make for ideal weeknight fodder. No, they’re not quick-cooking like skirt steak or chicken thighs; instead, they’re of the make-ahead variety (another practical weeknight dinner strategy). Long-cooked and tender, this particular recipe is even better on day two or three as leftovers and freezes wonderfully, making it a meal preppers dream.
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BOTS EXCHANGE
Breakfast tacos aren’t anything new, but they’re new to me, and a supremely-comforting breakfast to boot (two solid reasons to celebrate them here, I’d say).
This is a case of inspiration coming from an unexpected place; my first taste of this Tex-Mex staple was at an airport. If you’re scratching your head, let me rewind a bit. This past August I was in Austin for my dear friend Maggie’s bachelorette party. Because I booked my ticket late in the game, I ended up on the early flight back home Sunday AM. Combine an early wake-up with a night of drinking, and it’s hardly a shocker that I needed some solid sustenance before boarding the plane. Thankfully, I was on the same flight as Maggie’s lovely friend Kayla, who steered us to Maudie’s, where we sunk our teeth into some A-plus, hangover-killing breakfast tacos.
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CHATEAU CRYPTO
Nearly a year after our cross-country move, I’m still loving living in New York. It certainly has it’s trying moments, but at least for the foreseeable future, it’s where I most want to be. That said, there are certain things I miss dearly about San Francisco: primarily my friends and family, but also the incredible farm-fresh produce, and the superb restaurants. One of the spots that I yearn for most might surprise those who aren’t from the Bay Area. While I’m hardly wanting for killer pizza in New York, I often find myself dreaming about San Francisco’s Pizzeria Delfina. Yes, the pizza is on point (I’m particularly fond of the salsciccia and broccoli raab pies), but what I really crave is the insalata tricolore, a lemony chicory salad that (at least for me) is a non-negotiable order.
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SRPH 交易所
Pumpkin spice — typically a blend of cinnamon, ginger, cloves, allspice, and nutmeg — might get the lion’s share of attention, but it’s not the only way to add a little something-something to pumpkin-based sweets. Here, I spiced up pumpkin-pecan baked oatmeal with powdered chai (unsweetened — not a ready-made chai concentrate with sweetener and milk), which adds a similarly-warm-and-cozy feeling, plus a subtle bitter edge from the tea itself. Rounded out with a bit of cinnamon, ginger, cardamom, and maple syrup for sweetness, it makes for a super-cozy breakfast, ideal for the season.
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BIOFARM LOGIN
While in Paris, Andrew and I were fortunate to be staying in an apartment with a fabulous kitchen; so while we ate out often — if our trip had a hashtag it would’ve been #getfatgobroke — I was able to take advantage of the beautiful markets as well. During our time there, I fell deeply in love with La Grande Épicerie, a specialty foods store of epic proportions (think Eataly, without the Italian food focus). For the most part, the experience of grocery shopping wasn’t much different from shopping stateside — an apple is an apple, no matter that the sign reads “pomme” — but I had a few misunderstandings along the way. A few takeaways: kale is ridiculously, stupid expensive in Paris; ordering meat at the butcher counter can be a very funny experience when your language skills are limited; and that biologique (French for organic) chicken might just be a crazy-looking black chicken if you don’t pay attention to the packaging.
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NEWRETAILCOIN LOGIN
After spending the past month eating my way through Paris, there’s a lot I could say about Parisian cuisine. For now, the abridged version: the bread, pastries, and chocolates are as amazing as you’d expect (that said, SF and NYC offer some tough competition); poultry is taken very seriously (hello, poulet de Bresse, black chickens, and pigeon/squab); the butter and cheese are worth their weight in gold; and oh my gosh, those orange-yolked eggs. On the negative side: spicy food is hard to come by, and Parisian restaurants have been slow to embrace plant-centric cuisine. Sure, a handful of high-vibes juice bars have sprouted up (Wild & the Moon is particularly great). And yes, L’Arpège’s vegetarian degustation menu is having a bit of a moment, thanks in part to Netflix’s Chef’s Table — my verdict: beautiful food, but ultimately not worth the price tag. Still, overall (and yes, there are other exceptions) fruits and vegetables are not the star in The City of Light.
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KERMIT INU
This past spring, I had the pleasure of working with SELF.com’s team on a series of step-by-step recipe videos. As a food stylist, my role was primarily to bring these dishes to life in an enticing manner, but a few involved a bit of recipe development work, as with the site’s take on cauliflower rice. At the time I was a bit of a cauliflower rice skeptic, but eager to try out this low-carb alternative. Because I love Korean food, and also had an inkling that cauliflower’s strong flavor would play well with other bold ingredients, I got to work coming up with a version that paired the grated cruciferous vegetable with kimchi, soy sauce, scallions, sesame seeds, and a runny-yolked poached egg.
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NEW KIND OF NETWORK EXCHANGE
Last Fall, I taste tested over 100 pumpkin spice products, and while I can’t exactly say that I miss chomping my way through chalky yogurts and pumpkin spice kale chips like it’s my (literal) job, that epic undertaking taught me that this super-cozy spice blend shouldn’t be written off just because it’s mainstream. (I also confirmed my suspicions that many pumpkin spice products are comically bad.) I learned that when treated right, this basic bitch favorite essence of fall can shine.
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COINBASE SHOWING 0 BALANCE TODAY
When you start referring to your fridge as “the cheese fridge,” it is both a sign that you’re living your best life, and that your diet could perhaps use a slight tune up. These past two weeks, Andrew and I have been eating our way through Paris, and as the previous statement suggests, it has been a deliciously hedonistic time thus far. After a whirlwind of baguettes, Bordier butter, squab (or pigeon, as it’s called here), wine, chocolates, pâté, macarons, steak tartare, and the aforementioned cheese, my body is practically shouting for a leafy-greens-heavy meal (or two).
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GENOPETS LOGIN
I’ll admit that I initially bookmarked this recipe for spaghetti squash hash browns from Pamela Ellgen’s The Microbiome Cookbook more out of skeptical curiosity than because I assumed they’d be good. Which is not to say I didn’t have some faith in their tastiness; so far, Ellgen hasn’t steered me wrong — her one-pan pork chops with grapes are a wonderful weeknight option, and the zucchini-based, bean-free hummus (also from this new release) is rather genius. Rather, my skepticism came from a shaky relationship with spaghetti squash.
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WAR BOND TOKEN LOGIN
Andrew and I have very different ideas of what goes into an ideal bowl of chili. As a veg-curious cook, my concept of this Southwestern staple has always involved beans, often to the exclusion of meat. Andrew’s preferences hew much closer to the meat-heavy Texan-style; beans aren’t necessarily off the table, but also aren’t the star. So, it’s hardly surprising that the last couple recipes I’ve auditioned — a dense, three-bean vegetarian chili and a vegetable-heavy vegan option — were met with a somewhat lukewarm response on his part. So, in the spirit of trying something new (to me, at least), and, yes, making a dinner my boyfriend would be excited to eat, I recently simmered up this three-meat situation sourced from Geoffrey Zakarian’s My Perfect Pantry.
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ACRIAAI APP
Great angel food cake has a texture somewhere in between a cloud and a marshmallow: ethereally light, with a pleasantly-spongy bite. Lofty, and golden-brown-crusted, it’s one of my all-time favorite cakes. The problem: great angel food cake can be tricky to nail, or at least, that’s what I’m telling myself after baking not one, not two, but three failed cakes — flops, literally and figuratively — before finding success with this recipe.
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FANFFLE LOGIN
As this blog’s archives suggest, I’m a big fan of one-pan meals — see: chicken with potatoes, carrots, and onions; salmon with asparagus and spring onions; and roasted Italian sausages, peppers, and onions. Unfussy but full of flavor, these one-and-done recipes dramatically minimize the post-meal dirty dish count, making cooking dinner during a busy week worlds more appealing.
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BGVT EXCHANGE
With chocolate I’m usually an all or nothing kind of girl; I’m not interested unless we’re talking deep-dark bittersweet brown. (These brownie-like flourless chocolate walnut cookies are a favorite for exactly that reason.) And yet I was drawn to this decidedly-mild breakfast treat when flipping through Julie Montagu’s Superfoods: The Flexible Approach to Eating More Superfoods. Here, cacao powder (nope, not the same thing as cocoa powder) is used in concert with cinnamon, cloves, nutmeg, and ginger for a flavor that’s less full-blown-brownie-rich, and more like a cozy cup of Mexican hot chocolate. And despite my usual leanings, I’m digging it pretty hard.
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PANDA FINANCE APP
Pasta purists, look away. The idea of dressing up a humble ear of boiled, buttered corn with the trappings of cacio e pepe may offend some, but I, and the genius behind this recipe (the author of Short Stack Vol. 10: Corn, Jessica Battilana) don’t care. Yes, cacio e pepe in its pure form is a glorious thing, but that doesn’t mean it can’t — or shouldn’t — be riffed on. And when you take a step back and think about it, cacio e pepe corn makes a lot of sense; sweet buttery corn pairs wonderfully with nutty Parmesan, shower it with freshly-ground black pepper and some sharp, salty Pecorino and — shocker — you have a winner.
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BEE CAPITAL APP
While I don’t dislike blueberries, they’re hardly my first choice given that they peak at the same time as watermelon, pluots, cherries, nectarines, blackberries, and many other far-more-exciting summer fruits. That is, unless we’re talking wild blueberries. Smaller, more-consistently flavorful, and mightily-tart, wild blueberries are like the burrata to conventional blueberries’ mozzarella; different and better. Sadly, like tart Montmorency cherries, they’re tricky to find fresh outside of their limited growing region, but don’t let that bum you out too much; these tiny orbs of tastiness are practically made to be frozen.
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THEMIS EXCHANGE
One of Andrew’s all-time-favorite foods is an Italian sub, so when I was flipping through Williams-Sonoma’s newly-rereleased cookbook Salad of the Day: 365 Recipes for Every Day of the Year and saw a recipe for an Italian chopped salad loaded with prosciutto, salami, and fontina, I knew I had to try it out, and the sooner the better. On the first bite, I wasn’t quite sure what to think — there’s a lot going on here — but I soon found myself with an empty bowl and a satisfied smile on my face. (Andrew, predictably, was also a fan.)
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ESCO 交易所
While on a recent trip to Boston, I paid a long-overdue visit to Flour Bakery, a spot I’ve wanted to check out for what feels like forever. Not surprisingly, Flour’s famed sticky buns were a winner; the tangy, almost-sourdough-like brioche base balanced out the ridiculously-gooey deep-dark-brown glaze that anchors the pecans to the buns. Seriously, don’t skip these. My other favorite was a bit less expected, an impulse purchase snatched up while waiting hungrily in line: a bag of spicy candied pecans, dubbed addictive by their packaging.
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HYDRAVERSE EXCHANGE
Take a peek into my freezer and alongside the popsicles, frozen fruit, parmesan rinds, shrimp, and sliced bread, you’ll typically find single servings of at least two varieties of homemade soup, ready to be thawed and simmered when hunger strikes. Admittedly, I’m a bit of a soup obsessive — my cookbook collection includes nearly a dozen single-subject titles devoted to it — but I don’t think you have to feel the way I do about bisques and potages to find this a winning dinnertime strategy. Soup freezes wonderfully, is easily defrosted and reheated, and, generally-speaking is a veggie-packed nutritional powerhouse.
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IDIA EXCHANGE
The closest I’ve come to being a regular at a bar, Cheers-style, came when Andrew and I lived in San Francisco’s NOPA neighborhood. At the time, my best friend Ally bartended at a spot down the street, Madrone Art Bar. Naturally, we’d pop in from time to time to say hi and have a couple (or more than a couple) drinks. While Madrone has a fairly-extensive cocktail and beer list, early on I landed on a favorite and rarely wavered in my order thereafter. A combination of cucumber vodka, ginger beer, and lime, the “Lola” was easy to love.
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HOW TO IMPORT COINBASE WALLET TO METAMASK
Magical, paleo, two-ingredient, grain-free: all of these buzz words have been used to describe these pancakes (or a close cousin thereof). And, here’s the shocker, this crazy recipe, which, at it’s most elemental, is just a cooked slurry of banana and eggs, actually works. Moreover, the pancakes taste good and shockingly pancake-like, especially when drizzled with a little bit of maple syrup.
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MEME MINT APP
Why, in the middle of July, am I writing about a dish made with canned tomatoes, just as plump, juicy heirlooms have begun to flood the markets? Don’t get me wrong, I adore a peak-season fresh tomato — this time of year I practically survive on simple tomato salads — but I also find immense value in a killer pantry-based recipe, like this speedy, spicy tomato and chickpea stew. Because, as much as I enjoy grocery shopping, at least grocery shopping of the leisurely sort, sometimes it can feel like a bit of a chore, the last thing I want to do after a busy day of work. (I may be in the business of proselytizing home cooking, but will admit that the work that goes into that — meal planning, grocery shopping, and the like — can occasionally be a bit of a drag.) So when I come up with or discover a new pantry-goods-based recipe, especially one that’s as wholesome, versatile, and tasty as this one is, I tend to get ridiculously excited, giddy even.
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FITE COIN LOGIN
Though I don’t have any issues with gluten, I still like to have a handful of gluten-free recipes up my sleeve. When baking for friends who abstain from wheat and other glutinous grains, my typical strategy is to stick with desserts that either omit grains altogether or that contain a small amount, with the hope that it’ll be easier to substitute other ingredients. As we’re in the midst of peak berry and stone fruit season, I recently got it in my head that a crisp would be an ideal candidate for this sort of makeover.
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OVO EXCHANGE
When making pasta at home there are two rules I live by. One: go for the good stuff; by that I mean I don’t bother with whole wheat, quinoa-, or bean-based options, as I’ve yet to find a brand that yields the same perfectly al-dente texture as pasta made with refined flour. And two: either serve it as a side or go heavy on the vegetables (or, ideally, both). Made this way, there’s plenty of satiating fiber and flavor to go around, without any feeling of sacrifice.
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WAX TOKEN LOGIN
When cooking a thick, well-marbled NY strip or porterhouse, I tend to stick to the adage that less is more, seasoning with salt and not much else; with leaner, thinly-cut steaks like strip, hangar, and flank, it’s a different game altogether. Flavorful, but not terribly rich or tender, these relatively budget-friendly cuts take magnificently to a bold marinade like this soy-garlic situation.
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CONQ EXCHANGE
Larger tomatoes like beefsteak, plum, and brandywine may not have hit their stride yet, but I can’t wait any longer to share this simple application of cherry tomatoes. Petite cherry and grape tomatoes like these Sungold and Sweet 100s ripen earlier, making them a great pick for those of us who can’t wait for tomato season any longer. A touch of heat amplifies their sweetness and softens their texture, making them an ideal compliment to a Mexican-inspired combination of seasoned black beans and buttery avocado.
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WHITE TIGER MOON APP
I’ve been wanting to share this recipe with you for weeks, but, as sometimes happens, life got in the way. Mostly, I’ve been putting in work on an exciting soon-to-be-launched project with Andrew. More on that soon(ish), and yes, it involves food. Additionally, after six months of squatting in Andrew’s dad’s SoHo apartment (thanks, Mark!), Andrew and I have decided to make our temporary move to NYC a little less temporary. The last month or so has been a whirlwind of apartment hunting — very excited about our new place in Williamsburg — figuring out how to move all of our worldly possessions cross-country, and getting our house in San Francisco ready to sell. Add to that my birthday, visits from a few close friends, plus two West-coast weddings, and it’s safe to say we’ve been pretty busy.
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KRO EXCHANGES
It may not be as apparent as with produce, but seafood has its seasons. With the rise of aquaculture, frozen fish, and globalization in general, it’s possible to buy salmon all year long, but, like berries, wild salmon is at its peak during the spring and summer months. This recipe pairs beautiful salmon fillets with two other seasonal ingredients: asparagus and spring onions.
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TRUMPINU EXCHANGES
As someone who eats a lot of beans, grains, lentils, and nuts, the bulk aisle is (not surprisingly) one of my favorite sections of the supermarket. Assuming your market’s bulk section has a good, healthy amount of turnover, it can be one of the best, least wasteful ways to stock up on everything from steel cut oats to red lentils, and, if you’re lucky enough to live near an excellent co-op like San Francisco’s Rainbow Grocery, loose-leaf tea, spices, alternative flours, and even kimchi.
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KIMBO EXCHANGE
Inspiration for what I cook, and ultimately write about here, comes in many forms: cookbooks, blogs, meals out, farmers market visits, and glossy magazines all play an important role. Hotel breakfast buffets, not so much. One exception: this simple but much-loved-as-of-late breakfast. Last year, my boyfriend Andrew and I spent a stretch of our trip to Japan at Tokyo’s Park Hyatt. Best known as the backdrop of Lost in Translation, the Park Hyatt also serves up a truly-superlative breakfast buffet. Each morning, I’d find myself piling my plate high with a variety of pristine tropical fruit and a bite-size pastry or two, but the real draw came from the spread of roasted tomatoes, mushrooms, potatoes, sausages, and eggs. Typical components of a full English breakfast, this combination is nothing new, but the Park Hyatt’s version was spot-on, and made a critical swap: Japanese beech mushrooms for the standard sliced button.
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GAMESTOP TOKENIZED STOCK FTX EXCHANGES
What do roasting a chicken, poaching eggs, and cooking a perfectly medium-rare steak have in common? All three are culinary techniques that have a reputation for being far trickier than they actually are; in fact, with a bit of guidance, they’re all quite beginner-friendly. Here, I’m breaking down my basic, but really good, take on roast chicken.
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SUPER MINER TOKEN DECIMALS EXCHANGE
Right now the market is flooded with inexpensive strawberries, but that doesn’t mean they’re at the peak of their season. They may be plump, juicy, and bright red, but the flavor just isn’t quite there. Though I knew better, when I saw huge, two-pound containers of berries going for six dollars a pop, I gave in and brought some home with me.
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BABYCHITA TOKEN EXCHANGES
It feels pretty ridiculous to say, but until relatively recent times (I’m talking the last year or so), I didn’t like onions in most applications. As a background note in soups and stock, sure; diced and lightly cooked, or worse, raw, hell no. Most people have an aversion to a few foods, but most people aren’t food writers, and most people don’t dislike such a fundamental ingredient. (What can I say, I’m an odd one.) So it feels a little funny to now be praising a recipe that has onions at its heart.
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PALM CRYPTO
Aside from dessert (let’s be real), breakfast is my favorite meal. So much so that eating it just once a day is often not enough. When I’m left to my own devices for dinner, I nearly-always end up going this route, be it with a couple poached eggs and a pile of vegetables, or a simple scramble, like this kale, pancetta, and sundried tomato situation.
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LOCC 交易所
I’d quite happily eat both soup and Indian food every day; combine the two, like with this recipe, and I’m over the moon. Complexly-spiced, this Indian red lentil soup is just the sort of thing I like to fill my fridge (and freezer) with, ready to be reheated for a quick meal when hunger strikes.
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ORCH 交易所
After years of living in San Francisco, where beautiful farm-fresh produce is practically a given year-round, the adjustment to New York’s seasons has been a bit of a shock. The snow and cold hardly phased me (granted, the past winter was freakishly-mild); grocery shopping was a different matter. I’m not particularly proud of it, but I basically gave up on the farmers market after a couple depressing mid-January trips where I came home with naught but a couple sad, wrinkly onions and a few pounds of storage apples. On the flip-side, this seasonality makes the first peeps of spring produce all the more exciting. Absence makes the heart grow fonder?
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MEONG TOKEN EXCHANGES
Sweet-leaning vegetables like beets, butternut squash, and sweet potatoes have always been a tough sell for me. (Truly, it’s the earthy-sweet, vaguely-dirty flavor that I have trouble with, not the brix level of these vegetables.) That is, I had trouble with them before I learned how to treat them right. The secret is a classic flavor pairing principle: pair like with like; in this case, bold with bold. This can mean something acidic (think beets and yogurt), something spicy (think butternut squash and ginger), or, in this case, something deeply-savory, even funky (helloooooo, miso).
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WHIRL APP
You’d think I admitted to kicking puppies given the typical reaction to the following: I’m just not that into chocolate desserts. I love a high-quality bar as much as the next person — my favorites are TCHO’s Milk Chocolate “Cacao” 53% and Theo Raspberry — and I have a borderline obsession with Peppermint Patties and other chocolate-mint sweets, but classics like chocolate cake, ice cream, and chocolate chip cookies rarely do it for me. That said, my tastebuds make an exception for super-rich brownies, fudge, and other high-intensity chocolate desserts like these brownie-like flourless chocolate cookies.
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TXTC LOGIN
There’s no denying that banana bread is delicious; unfortunately, it’s not exactly the healthiest or most filling way to start the day. If you don’t have a big appetite in the morning, a slice might tide you over until lunch, but I prefer something more substantial (read: more fiber and protein, less sugar and flour). This banana bread baked oatmeal is the answer. Super-ripe mashed bananas and finely-chopped dates mimic banana bread’s sweet, almost-caramel-like, roasted banana flavor, while the half moon slices add visual interest. Toasted walnuts bring nuttiness and crunch, while a combination of whole milk, two types of oats, and an egg make it more satiating. While I’m not ready to give up banana bread as an occasional treat, this satisfies the same cravings all for less than 500 calories a serving.
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PAYSLINK LOGIN
As some readers may know, this isn’t my first food blog. Years back, before my time at POPSUGAR Food, I created my first blog, BowlLicking. While BowlLicking no longer exists, a handful of the recipes I shared there are still in my rotation and deserve a second go-around. This ridiculously-speedy gnocchi dish is one of them.
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FEEDTK EXCHANGES
Typically, I prefer a hot breakfast — scrambled eggs or steel cut oatmeal with lots of fruit and nuts — but on extra-busy mornings, smoothies are just the thing. My only gripe: many don’t pack in enough fat and protein to satisfy my appetite until lunch. This cherry-vanilla shake is bulked up with tangy, probiotic-packed kefir, and, while a bit lighter than my other favorite smoothie (banana almond), it’s quite satiating. Plus, it’s quite the looker.
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WAI EXCHANGE
There’s much to like about Food52, Amanda Hesser and Merrill Stubbs’ blog, culinary community, and shop, but if I had to choose just one area to highlight, it would be the blog’s aptly-titled Genius Recipes column, written by Kristen Miglore. Every week, Miglore highlights a recipe from a cookbook, restaurant, or other source that earns this title from both being ridiculously-tasty and clever in its preparation.
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DOGEK EXCHANGE
In our pantry, you’ll pretty much always find a package or two of instant ramen stashed away. While it serves well as dinner in a pinch, especially when dressed up with a poached egg, sliced scallions, and sriracha, it’s really there for when either Andrew or I are sick with a cold. (Some might crave chicken noodle soup, but I prefer the sinus-clearing heat of instant ramen and other spicy soups.) Andrew recently had the flu, so our stockpile of instant ramen was raided. I only wish I had discovered this kale and sweet potato soup recipe before then, as ramen — while tasty — isn’t exactly the most nutritious option, and this would’ve been the perfect supplement to that.
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ELON MUSK BITCOIN TWEET
Over five years, my boyfriend Andrew and I have shared too many meals to count, but this simple, elegant salmon dish is one I’ll always remember. One of the first things I cooked for him, it felt like an unequivocal success, a meal enjoyed by all parties. Years later, when I made it again, Andrew gently revealed that he wasn’t too keen on it that first time; to his tastes the salmon was a bit too rare, something he was far too polite to point out at the time.
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OG PEPE EXCHANGE
Like a good Californian, I have a major soft spot for bowl food, especially in the form of vegetables topped with a runny-yolked poached egg. This particular combination of enoki mushrooms, kimchi, scallions, and sesame seeds is my latest fixation, as it’s super-flavorful, fast to fix, packs in the probiotics, and it feels at home any time of day (provided you’re down with eggs for dinner).
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DUB APP
French fries are tempting, but I’ll take a side of duck fat and thyme smashed potatoes over a pile of fries nine times out of 10. (That 10-percent: duck fat fries or shoestring potatoes.) When earthy duck fat meets crisp potato, magic happens. Add a generous dose of freshly-ground pepper and minced thyme — both classic potato pairings — and it doesn’t get much better.
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BCAKE 交易所
Generally speaking, I’m not particularly excited by celebrity news and gossip, with diets being a major exception. It may edge slightly into the realm of “stars — they’re just like us” journalism, but I feel no shame in my fixation (we all have our guilty pleasures). And really, there’s something fascinating about learning how anyone eats, even more so when it involves an individual whose body is so tied to their work. All of which is to say that I’m a frequent reader of the Grub Street Diet series, Bon Appetít’s My Morning Routine, and one-off pieces in the same vein. (Rebecca Harrington’s I’ll Have What She’s Having: My Adventures in Celebrity Dieting is also excellent.)
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RILLA EXCHANGES
If you’ve yet to try Chinese sausage (also known as lap cheong, lap chong, or lap xuong), you’re in for a real treat. Sort of similar in flavor to the king of bao fillings — char sui — but saltier, these dried pork sausages add a punch of flavor to fried rice, taro cake, lo mai gai (lotus leaf rice), and other delightful Chinese dishes.
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AI FAIRY EXCHANGE
Beans and lentils are two of my dietary staples; fiber- and protein-rich, versatile, and inexpensive, there’s not much these humble legumes can’t do. I typically keep a few cans of cannellinis, chickpeas, and black beans in the pantry for quick-fix dinners, like rosemary-garlic chickpea soup and broccoli white bean soup, but most of the time I prefer to cook them myself using a slow-cooker.
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ELON MUSK BITCOIN CODE
Nowadays, most of what comes out of my kitchen are savory everyday things like bean soups and kale salads, but baking was what first piqued my interest in the culinary world. I still enjoy it — there’s something so magical about transforming butter, flour, and sugar into a treat so much greater than the sum of their parts — but it’s more of an occasional, whimsical thing. (One cannot live on sweets alone.) Cut-out sugar cookies, like these hearts, are a long-time love of mine, one of the first things I remember baking.
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KITTY VAULT NFTX 交易所
Typically, I’m very skeptical of things dubbed “best” or “perfect”. My perfect is not necessarily your perfect, and worse, these terms are so often overused by lazy writers looking to grab attention that it’s hard to trust that it’s not overblown. So when I saw that Bon Appetít was claiming a recipe with such a simple ingredient list (chicken thighs, salt, and oil) was superlative, I was both intrigued and doubtful that it could live up to these lofty claims. Well, as you may have surmised, I was wrong. Since I first tried out this technique for cooking chicken thighs, I have rarely strayed from it, as it is a pretty much foolproof.
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KASTA LOGIN
As one might guess after seeing the bottles of vinegar lined up on my counter, I’m very — bordering on ridiculously — fond of tart foods. So it’s somewhat surprising that I didn’t really understand the appeal of salt and vinegar potato chips until recently. But, it’s safe to say that once I got it, I got it.
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BONKBABY EXCHANGE
With it’s sunny red-orange hue and gently-bittersweet flavor, Aperol might seem an amaro best suited for taking the edge off blazing-hot summer afternoons. (There’s certainly some truth to that thought; when it comes to day drinking, it’s hard to top a fizzy Aperol Spritz.) But I’d argue it’s equally appropriate during these dreary winter months.
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BITENJOY TOKEN
As someone who spends a lot of time reading, I find it endlessly interesting to see what titles are on the bookshelves of others. Right now, we’re living in my boyfriend Andrew’s dad’s apartment in Manhattan — thanks, Mark! — so I’ve had some time to peruse his collection. Tucked in-between two photography books was a memoir that had long been on my to-read list: Heat by Bill Buford. A former New Yorker editor, Buford tells a fascinating story about leaving behind his position at the magazine to learn the ins and outs of Italian cooking, starting with months spent staging at Mario Batali’s Babbo.
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CRYPTO PUMP AND DUMP
One of the biggest hurdles I ran into while launching this blog was choosing a name that represents myself and the type of content I’ll be sharing here. Ideas ranged from the completely-ridiculous (e.g. Yuppies Live Here, after a somewhat-accurate spray-painted tag left on our apartment) to the at-least-semi-viable (I Am a Cupcake, because, as my friend Ally says, I look like one). Finally, after weeks of anguish, I narrowed it down to two contenders, and polled my friends for advice. Now, it’s pretty obvious A Modest Feast won out, but as a tribute to the runner-up — Not Only Kale — it seemed fitting to have the first recipe I share here feature that leafy green.
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