Posts in RECIPES
BRAISED SUNCHOKES

I had never heard of a sunchoke (also called Jerusalem artichoke) until my first bite during my stage (aka internship) at The Spotted Pig. Their fall menu featured an escarole salad with roasted sunchokes, bitter parsley, capers, and a creamy and bright lemon dressing. It was one of the best, simplest salads of my life and the humble sunchoke was the unremitting star.

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ROASTED CARROTS

The burnt oranges and shades of the turning trees in the autumn always point me to the colorful root vegetables dotting the stands at the Union Square Greenmarket. Carrots, in particular, are everywhere - in shades of purple, orange, red, and yellow. I never appreciated carrots with their sweet flavor until I started roasting them. Roasting carrots with honey and butter brings out their nuttiness and sweetness.

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RECIPESAlicia & NickComment
GIANT BEANS

Gigante beans (aka massive Giant Greek style baked beans) seem about as Greek and homey as spinach pie or raki (pr: Rah-KEE, Greece's version of moonshine, made from the leftover skins, twigs, and mash from Grapes. They don't waste anything). Every place that had them, they were the star of the meal. For a game, Alicia and I had a rating system of our favorite beans. If you fly into Crete, you'll most likely fly into the north coast town of Chania. Ruled by the Turks and then the Venetians, the history alone paints such a gorgeous colorful landscape here. 

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SPATCHCOCKED CHICKEN

We are back from Greece and the signs of Autumn are in full effect in New York City. In the final week at Comet on Broadway it was difficult to focus on anything else than that shortly my toes would be kicking up pink sand at Grecian beaches, perched on top steep cliffs with roaming goats, or peering out over the shimmering Aegean Sea like Homer in the Illiad. Greece was even better than expected, I can't believe Alicia had to talk me into going. And let me not forget about the FOOD.

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STONE FRUIT GALETTE

Bringing a bottle of wine to your host is of course nice (we are a little obsessed with lambrusco at the moment and love introducing the refreshing tingle of a fizzy cold red wine to our friends) but if you want to take it a step further as a guest, I always feel like pulling something delicious out of the oven for a late night snack is the perfect unexpected treat at the end of a good meal and perfect for socializing around the table. And the leftovers make for the perfect breakfast the next morning. Your host will inevitably invite you back.

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SPELT BANANA BREAD

Who can say they don't love banana bread? Warm out of the oven, perfect for late night snacking, broken into a bread pudding, or battered into french toast, it might just be my all time favorite bread to throw together and is also the perfect excuse to use up those spotty overripe bananas. Also, whose Mom didn't have this in her cooking arsenal growing up? It's so nostalgic and it makes your house smell lovely.

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REISHI MUSHROOM ELIXIR

Last week my friends and I packed up our gear and provisions and headed up to the lush Hudson Valley for the day. I could drive for hours looking at the canopies of mixed oaks, mist coming off the Hudson River and the spruce and birch trees. This time of year is perfect, with the dampness from the rain, the late spring water run-off and the warm sunny 75 degree days. There are so many watering holes and summer hideouts up here it's silly. Today we're headed to one of my favorite spots up here - Kaaterskill Falls. On the short hike in I spotted some young reishi mushrooms growing in clusters up the side of a dead Hemlock tree just off the trail path. Once I spotted one, more and more of the red/orange lacquered beauties popped into view. It was mesmerizing. The damp growing conditions seem perfect right now.

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GRANOLA BARK

It's safe to say that I'm a crunchy granola freak. Like, a nutty freak. It fits right into my lifestyle. It's cheap, it's nutritious, and a good on-the-go protein and fiber filler that I can grab on my way to work or toss in some almond milk for a midnight snack or a camping trip. Good granola is just so comforting. I grew up eating my Mom's version from her Mennonite cookbook but recently I noticed something odd - combing through the confusing library of granola brands at Whole Foods that promised no oils or refined sugar, it amazed me how much these little 12oz bags sell for. When did something as simple as granola with cheap ingredients, popularized by a bunch of hippies get so expensive?

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ALMOND COCOA ENERGY BALLS

The weather is warming up, Spring is here and the long strolls around the city have started. For as many cafes and cold pressed juice shops I've wandered through here in NYC, I keep seeing these energy balls - mostly priced around $3 which I think is just insane. THE ELK in the West Village has a good version of what I mean. This gave me a hankering to try my own energy balls while having the luxury of keeping them around the apartment but with a fraction of the cost. 

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CAULIFLOWER + QUINOA BALLS

Veggie balls like these are so easy to throw together, even with a small list of ingredients like I have here, I'm not sure why I don't make them more often! You might notice since my Super Bowl snack post, I can't shake the cauliflower train. They're so super tasty and versatile, so why not? At the Union Square Whole Foods lunch buffet I saw these cauliflower quinoa balls sitting in a Romesco sauce, which is a Spanish, smoky sauce made from roasted tomatoes and red peppers. It was as yummy as it looked.

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CRANBERRY INFUSED VODKA & The Russian Samovar

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.

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SWEET POTATO CHIPOTLE LATKES

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? 

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