I am breathing a sigh of relief. Well, not literally. But figuratively. This recipe is a sigh of relief. It is incredibly simple, gets better with time and delicious. I might even call it healthy. But let’s focus on the easy and tasty, k? Life is crazy right now, so this kale dish was a blessing. The seasons are weird,
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Have I ever told you my love affair with buttercream frosting? Once upon a time, I loved the classic American powdered sugar and butter frosting. It was delicious, buttery and yes, maybe a bit too sweet. But it wasn’t fickle, it always worked. Dependable is the word. And then the Robicellis came into my life. They make my most favorite
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This is a short and sweet post, a quick hello and Happy May to everyone! Last weekend, I had the pleasure of cooking for some incredibly lovely people. The new, soon to “officially launch” website KitchenSurfing hooked me up with the diners. I was given quite a bit of creative control, which was thrilling and challenging. In the process
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From across the world, I say – helloooo! See, right now, I’m sitting on my brother’s couch, writing this post at 11:23pm Saturday evening. But that’s not Eastern Standard Time, per normal. Nope, my brother lives in Hong Kong and I have up and transplanted myself here for ten days of vacation. I landed on Friday evening, so it’s
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When life in the office gets too stressful, sometimes retreating to the safety of the local Jewish deli for the lunch hour is necessary. In the past week, my coworker Eryn and I needed an escape desperately. While she responsibly took some work files to look over, I acted as entertainment. The February issue of Bon Appetit, themed “Savor
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Happy Monday, readers! Maybe Mondays aren’t the happiest of days in the weekly line-up, but sometimes a little forced joy isn’t so bad. I have a few quick updates and a recipe to share with you, keeping it short and sweet. FIRST: I’m a finalist in a contest to win a most delicious trip to Seattle! CakeSpy [a
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Maybe it was obvious to my dear readers, maybe my radio silence gave it away. But here’s where I admit it: 2012 started with me in a big food rut. I spent a good chunk of my time home in North Carolina cooking, and much of my time before the holidays baking, and when I returned to New York, I
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