Fresh out of the kitchen

Pureed parsnips with tomato-stewed beet greens and chickpeas

Pureed-parsnips-FT

When transitioning to a mostly plant-based diet, there’s this unspoken misconception that you’ll be stuck eating salads three times a day for the rest of your life. This pretty much sounds like a death sentence – but, the more you get into it, the more creative you become. When I first started modifying my diet… 

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Beet-toast-FT

Roasted beet salad and goat cheese crostini

Things on toast have been having a bit of a moment lately. First, there was the infamous $4 toast in San Francisco, and who could forget all that avocado-smeared toast, like, everywhere? But the truth is, Italians have been doing it for millenia (this is a guesstimate – I’m not a historian) and it’s called… 

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Massaged kale salad with miso ginger dressing and garlic chips

This past weekend, Rene and I finally hosted our official housewarming party/his belated birthday celebration. To have all our friends over, mingling, laughing and drinking all night, in a place that’s all our own, was worth the wait and as awesome as was expected. Being an adult definitely has its advantages! Instead of serving chips… 

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Vegan-lentil-chili-FT

Vegan Lentil Chili

A hearty soup is just about the best thing to cozy up with on the couch this time of year (especially now that season 4 of Portlandia is finally on Netflix!) You may think bacon, ground beef or a meaty broth would be necessary to add depth to chili but it’s really not so; this soup… 

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farmers-market-FT

Why shop at the farmers market, in layman’s terms

Before starting my job at a “health-supportive” culinary school, I didn’t really get the whole farmers market thing. Sure it’s cute to buy produce out in the open air like in some small French town, but it just seemed so pretentious. I saw the Greenmarket as a hoity-toity place where hipsters would languorously browse through organic… 

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Baba-ganoush-recipe-FT

Baba Ganoush (that other Middle Eastern dip)

Baba Ganoush is a tough sell: it has a weird name, its muted brown color (not the, say, festive green of guacamole or red of salsa) can be sort of unattractive, and it’s made from burnt eggplant. However, if you have reservations about eating this traditional Middle Eastern dip, you’re just gonna have to forget… 

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Hachis Parmentier (French Shepherd’s Pie)

A few weeks ago, Rene and I met up in Greenwich Village on Friday night with no particular plans in mind. Strolling through what happens to be my favorite neighborhood in the city, we passed Buvette. I’d tried going in there several times before but the wait for a table was ridiculously long and ain’t nobody got… 

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