My first sip of puckery cranberry infused vodka came from one of my many nights at the Russian Samovar on West 54th Street. In this comfortably warm and perfectly bourgeois Theatre District hideaway (co-owned by Mikhail Baryshnikov) you can feel and smell that this place is straight out of the homeland even without ever stepping foot in Russia.
HAPPY 2017 - the year of the rooster and vision board making! There's something to be said for the simple unadorned potato and onion latke, the kind Bubbe used to make. I started making them as passed hors d'oeuvres for gatherings around the holidays and played with ways to change them up because why not?
To kick off the start of winter, a hearty & creamy white bean and kale soup will always have my heart. It’s so comforting in all the right ways. Preparing this spin on a French classic ‘garbur’ with a warm skillet cornbread or some toasted peasant bread and melted gruyere cheese can be just the cure for a blustering day.
Looking for a juice spot while working in Chicago, I found B'Gabs Goodies in the south side hood of Hyde Park, a hippy-dippy juice and vegan food spot with walls lined with drawers of Chinese and Ayurvedic herbs. The co-owner, who needs his own TV show, introduced me to a tonic he swore by and takes 3 times a day as a shot.
Over the years my pantry has become a cast iron sanctuary. Unless I'm running a restaurant, what can I possibly do with 4 identical cast iron skillets? Certain foods take on a smoky hint of the outdoors that just can’t be replaced with cookware like enamel or steel and good ol' cornbread is no exception. The way the cast iron divides up the heat throughout, makes this dutch style of cooking ideal for something like cornbread.
With the holidays in full swing, nothing seems more appropriate or more festive than some home brewed spirits. Limoncello, traditionally a warm weather after dinner sipper, kept popping up in my head. I thought it would be a nice escape from the blistering cold weather coming on.