Fresh out of the kitchen
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…
Favorite Foodies: Alana Kysar of Fix Feast Flair
“Favorite Foodies” is a Q&A-style series in which I feature people I admire from the food world. I first stumbled upon Alana’s blog Fix Feast Flair through Twitter, and was immediately charmed. I loved her minimalist yet beautiful photographs and approachable voice, and knew the woman behind this blog must have major style (turns out I was…
Walnut-tahini cookies
Tahini - ground sesame paste - is basically the peanut butter of the Middle East and western Asia. Instead of sweet applications, it is traditionally found in savory dishes like hummus, baba ganoush, and drizzled atop crunchy falafel. In the last couple of years, tahini has made a name for itself in the U.S. too…
Even Better With an Egg: Garlic-tomato fried brown rice with cilantro pistou
Even Better With an Egg is a series dedicated to my personal aspiration to turn every meal into brunch. When I first thought of this series, I tried to recall dishes I’ve had in the past that could’ve used a little extra oomph. Garlic tomato fried rice from Bunker Vietnamese came to mind almost immediately. I remembered…
Cocktail Hour: Apple-ginger sparkler
I tend to shy away from cocktails that contain various liquors, flavorings, juices, etc. Opting for simplicity instead, I believe the secret to making a great drink - like a great dish - is using high-quality ingredients. There is just no need to hunt down ten obscure items to make one cocktail, amiright? For this, I…
Ukrainian chocolate kielbasa
In the practice of food styling, props are meant to complement the recipe, build a story, and make the food look as delectable as possible. Typically, the recipe is chosen first and the styling decisions are made after. But, once in a while, a very special ‘prop’ comes along and begs to be found a…
Pureed parsnips with tomato-stewed beet greens and chickpeas
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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