I recently discovered that there are finally new seasons of the Great British Bake Off on Netflix! Naturally, I began binge watching it shortly after this realization. While watching the bread episode, I was inspired to make a loaf of bread. Continue reading “100% Whole Wheat Focaccia”
I learned all about pasta making this summer at my job as a fresh pasta maker at Eataly NYC.
You know what I love about the snow? It’s an automatic conversation topic for when you run into people you kind of know, but not enough for conversation beyond weather.
“OMG snow, amirite?!” Conversation gold. Also, snowball fights.
Anyways, this weekend it snowed a butt-ton, and being snowed-in I decided to try out a recipe from Plenty More by Yotam Ottolenghi. I chose this celery salad mostly because I actually had most of the ingredients for it and therefore didn’t need to go outside to gather more things. Ottolenghi’s recipes have notoriously long ingredient lists, and he likes to call for strange things that you aren’t likely to find easily (pickled walnuts??). Nevertheless, this is a first step towards my goal of trying every recipe in the book, because they all look AMAZING. Continue reading “Rainbow Winter Salad”
When I first became a vegetarian (*cough* pescetarian *cough*), I found it kind of challenging to pack a quick lunch for school every day because I couldn’t just slap a slice of turkey on some bread with cheese and be done. I eventually got tired of the soggy tomato-cheese combination, and it was a real treat when my mom would roast some red peppers and make me a mozzarella (or, even better, goat cheese), roasted red pepper, and basil sandwich on a baguette. Continue reading “Carrot, Radish, and Hummus Sandwich”
I have a habit of spending my mornings thinking about what I am going to make myself for my next meal. Who am I kidding, it’s not just mornings and not just meals; I am a compulsive planner. Everyday, I have a game plan of how what I am going to do, arranging errands and classes to flow as seamlessly as possible with as much efficiency as possible. I feel unreasonably proud of myself when I manage to arrange a day in which not a minute is wasted and all tasks fluidly fall into place as planned. Continue reading “Braised Leeks and Carrots with Parsleyed Beluga Lentils”