It's not all berries and mangoes here. Wanted to get a little more experimental. This is pears poached in leftover pinot grigio and ginger, whizzed with frozen yogurt (literally, yogurt frozen in a covered ice tray), and swirled with miso paste. A...
Read MoreCarrot Marmalade Sorbet with Roasted Hazelnuts
Julian and I had a major surplus of carrots. I bought a ton for the party, he has a thing for minerally heirlooms, and I like big, overgrown ones for soup. One whole crisper drawer was literally filled with carrots. So I took some baby carrots and...
Read MoreLeafy Mint Chocolate Chip Ice Cream
This guy is just frozen bananas, tofu and all the leftover mint from my birthday party. It's super fresh but subtle, like a breath mint meets a pesto. I left a little bit of texture in the leaves, just to remind you that mint is an herb, not a can...
Read MoreQuinoa Prosciutto Soup
Made this for Julian last night, who is feeling a little worn out. What can I say, I feel like a brobo (Brooklyn bourgeois) cliche. Instead of a standard chicken noodle, I came up with this prosciutto quinoa soup, still based in the classics, thou...
Read MoreParsnip pea puree with mint
This dip is probably my favorite of the four because it gets to the root of why I like making dip. So I can eat baby food. This is made for adults (slightly), with a fresher pea taste, an earthy sweetness, and some scallions and mint.
Read MoreArtichoke & caramelized onion yogurt dip
This was inspired by the artichoke dip at Freeman's, which is reportedly made with a base of mayo and parmesan. Though that dip is really amazing, I think it's probably uncessarily heavy for tonight. So I caramelized some onions, adding a differen...
Read MoreCurry coconut, carrot & butternut squash dip
This is inspired by the Thai soup you never order because you'll think it's too rich. As a dip though, this is perfect. I roasted the carrots and butternut squash with a spicy curry, then pureed them with ginger and coconut milk. Thai basil bright...
Read MoreGarlicky saffron white bean dip
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...
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