Fresh out of the kitchen

Baked yuca fries with creamy cilantro dip

Yuca-fries-recipe (3)

Yuca (also known as cassava) is one of those vegetables that if you didn’t grow up eating, you probably won’t cook for yourself. And who could blame you? Yuca is large, unyielding, and its skin resembles tree bark. Even if you’ve ever expressed a curiosity in it, the thought of having to tame it to… 

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Onion confit grilled cheese

Most of us are of the romantic opinion that all French people all over France eat heavenly, flaky croissants every morning for breakfast. As most romantic worldviews, it is not true. Most French people actually have toast with butter and jam (confitures) as their first meal. When I was last in Paris, I bought a… 

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The epitome of brunch elegance at Lafayette

Having been a dedicated weekend bruncher for the last couple of years, I’ve gotten to experience various tiers of NYC brunch. There’s the all-you-can-drink brunch at questionable venues – geared toward eager NYU students – where the menu is most certainly an afterthought. There’s the mid-level brunch, where the food is thoughtfully prepared but nothing… 

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Developing better recipes with NGI’s “Writing for Food Media” program

Remember when I waxed poetic about the wonderful place that is Natural Gourmet Institute… which also happens to be my place of work? Well, thanks to NGI, I get to take advantage of the most wonderful opportunity and I am so excited to tell you about it! For the first time ever, NGI will be… 

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Wheatberry salad with sweet potatoes, fried halloumi & dill vinaigrette

What kale was to 2014, grain salads will be to 2015 – and with good reason. Whole grains, like wheat, oats, millet and barley, are an excellent source of fiber and plant-based protein. They are identified as ‘whole’ because they have all their edible parts still attached, just as nature intended. This is why whole… 

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Breakfast tacos with refried beans & pineapple salsa

A few months ago, Bon Appetit ran a story about tacos in Austin. I had been completely oblivious to the whole Austin taco thing prior to seeing the story, but if Andrew Knowlton says it, then it must be true. The story placed a particular emphasis on breakfast tacos, boldly proclaiming, “What the bagel is… 

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Vegetarian biscuits and gravy

When Rene and I were on our holiday road trip, biscuits and gravy was a breakfast dish we encountered in almost every city. I’d had this Southern specialty once before (at brunch at Extra Fancy in Williamsburg) – it consists of flaky buttermilk biscuits split lengthwise, smothered in an often obscene amount of sausage gravy… 

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