Do you bring your lunch to work? I am the worst at doing this, but I'm trying to turn over a new leaf. Here's my strategy: Trader Joe's salads. Have you tried these before? I'm usually anti-pre-packaged salads, but these are actually good! Plus, there's a big enough selection for me to vary it up and not get bored. My top three so far:
1) Trader Joe's Kale and Edamame Bistro Salad. I supplement this one with a half of an avocado, sliced up. It's so delicious with the salad's lemon-herb dressing—and filling. I was able to divide this $5 salad in two so it lasted me two meals.
2) Trader Joe's Mozzarella and Tomato Salad. This is another yummy choice—plus, the cheese is a nice treat!
3) Trader Joe's Greens and Seeds Salad. The best part of this salad is the mix of sweet (the pomegranate seeds), savory (the squash), and crunchy (the pumpkin seeds). It can be hard to find in-store, but when I do, I stock up!
What do you pack for lunch?
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This past weekend was all about good food in Brooklyn. It was mostly spontaneous: Matt and I had no intention of eating three meals out. But our Friday-Saturday-Sunday plans took us to different neighborhoods with restaurants that had long been on our list. The first, Union Pizza Works in Bushwick. Has anyone been? We had plans to see this awesome show in Brooklyn, so decided to grab a bite nearby. The pizza was delicious, the ambiance even better. They even have this cool neon sign. :) We still had two more places to go...
When I was in sunny CA two weeks ago, my sister Alyssa made the most delicious dinner! It was a variation on a recipe from Lemonade, a great lunch chain on the west coast that defines it's cuisine as Southern California comfort food. One word: Yum. :)
In their cookbook, they have a recipe for Avocado, Cherry Tomato, Pine Nut and Lime Vinaigrette. It's delicious—but to make it a bit more hearty, my sister serves the vinaigrette over quinoa veggie burgers from Trader Joe's. She also added a slice of extra sharp cheddar cheese and sautéed mushrooms. I'm planning on making this my new go-to dinner for the nights I have no energy/time to cook. The best part: the vinaigrette can be refrigerated for up to a week.
Of course, during my week out there, Alyssa didn't want to deprive me of the real deal so we stopped into Lemonade on my second to last day. Totally wish this place would open in New York!
Do you like Japanese food? I recently tried out Bar Chuko in Prospect Heights. It was so hard to not order everything on the menu—each dish was so good. That said, it's easy to sample a lot since the menu is divided into snacks, bites, bowls, and skewers (all reasonably priced). For $2-3 a pop, the grilled veggie skewers were my favorite part. I tried the corn, the broccoli, the cherry tomatoes and the snow peas (don't they look so pretty?). As the night went on, I kept increasing my order, adding more and more skewers to try. Next time I go, I have a strategy: Order multiples of each from the start!
When Matt and I were in Paris, we splurged on a fancy night out at Le Chateaubriand. The food was unreal (in case you're wondering, the top image is their cheese plate; the bottom image is part of the dessert course, strawberries served with a mix of Indian spices that tasted like anise)—but I couldn't leave without asking about their dinnerware. Every course came out on a different color plate! The waiter explained: They use Jars, a brand founded in 1857 in the South of France. The plates and bowls are all hand-crafted—and beautiful. It was such a cool part of the dining experience to curiously wait to see which plate color would be next. Can you imagine being the person in the kitchen coordinating that part of the meal?
The good news: I thought it would be impossible to find Jars back in the U.S., but the brand is sold at Williams Sonoma.
Do you pay attention to restaurant details like this? Or is all about the food? :)
It's so hot and sticky in the summer, there are so many nights where all I crave is a delicious salad for dinner. Lately, Matt and I have been making variations on this recipe from ABC Kitchen. There's something so tasty about roasted carrots, avocado, a lot of fresh lemon juice, and a little salt and pepper. It is so filling, too! The roasting can take about 30 minutes, but otherwise, it's a pretty fast and easy dish for the nights we don't feel like cooking a lot.
Do you have a go-to summer salad that you like to whip up?
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Have you seen Chef starring Jon Favreau and Sofia Vergara? For aspiring—or seasoned—foodies, it's delicious (and inspiring) to watch. Favreau plays Chef Carl Casper, a one-time "best new chef" who loses his culinary creativity (and eventually, his job) while employed in a kitchen whose menu is dictated by a wealthy restaurateur. So, he has to start fresh. What better way than with a food truck?
My favorite description of the film comes from Favreau himself in this interview with Food & Wine. He says that the reason he wrote the film is less about a fascination with food or the restaurant business, and more about a way to tell a universal tale:
"It's about losing the part of yourself that launched you," he says in the interview. I think that's such an interesting aspect of the film, especially in a climate that's all about reinvention and channeling your inner entrepreneur.
Even cooler, Favreau employed the LA-based founder of the food truck movement, Roy Choi, to be his culinary advisor for the film. Choi's one stipulation? He'd only do the movie if it looked absolutely real. The mouthwatering food scenes in the film are proof: His work paid off.
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Have you read the book "Cooking Up a Business"? If not, you should! Written by Rachel Hofstetter—a former food editor for Oprah magazine—it's full of advice for food lovers with entrepreneurial aspirations and ideas. Rachel herself explains in an interview with I Want Her Job that her book should come with a warning sticker on the front: "Warning—you might be inspired to start your own business!" After reading it, she's totally right.
I'm thrilled that, tonight, Rachel is joining New York Women in Communications and the Young Professionals committee to share her own experience and entrepreneurial expertise. Tickets are still available, and it should be an incredible night.
Do you ever feel that pang of a good idea? Or that itch to start your own business (food-related or not)? If you do, you should read Rachel's book!
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I've never been much of a breakfast person, but lately I've been starting the day with a pink lady apple. Have you ever had this type? It is so deliciously sweet and crisp—perfect for spring. It's also changed my opinion of apples, which, to be honest, I've never really craved as a snack. Now, it's all I want! I find myself scouting the apple sections of all the green markets in my neighborhood, hoping to find a pink lady or two to buy.
With my new-found love, I've also discovered a dessert recipe I want to try for Pink Lady Crisp. Doesn't it look good?
Do you have a favorite kind of apple? What type?
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For a spontaneous date night last week, Matt and I decided to check out French Louie, a delicious new restaurant (from the guys behind Buttermilk Channel) that just opened in our neighborhood. The space is gorgeous! Soft lighting, hand-painted walls, tons of secluded tables—there's even an outdoor seating area, set to open when the snow finally goes away.
I
ordered the Buckwheat Pappardelle, made with oxtail ragu, broccoli
rabe, and cured egg, and Matt and I split their roasted carrot and
citrus salad. Both dishes were so tasty and unique. In addition to the ambiance and the food, it didn't hurt that we happened in on the restaurant's opening night: the staff was delightful and so patient as we asked a million questions about the menu.
It was only a Wednesday, but it was so nice to slip out for an impromptu break in our routine, have a glass of wine, and try a new place. Also, there's something to be said for catching up about the workday over candlelight! :)
(Images via Eater)
When I was in Paris, I had a nutella crepe every. single. night. We stayed in St. Germain des Pres, and there was a creperie that stayed open past midnight located right beneath the apartment we rented on Airbnb. It became my late night fix, and the sweetest way to end each day.
Fast forward to now—in Brooklyn—where a creperie just opened on my block. I'm talking footsteps from my apartment. The only thing they serve? Crepes. Judging from my time in Paris, I'm doomed. ;)
What's your favorite way to eat a crepe? I love nutella and strawberries. Yum.
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A few weeks ago, I checked out the Greenpointers Valentine's Market. Zipcar had a booth there with a wheel of fortune, and a chance to win a driving credit. As luck would have it, I won the grand prize: a $60 Zipcar rental! The catch? We had to use it in less than four weeks. So, this past weekend, Matt and I grabbed our pizza-loving friends, and made the trek out to Di Fara in Brooklyn. What a treat! We had been once before (en route to Niagara Falls), but have been dying to go back ever since.
We waited outside in line for an hour (note: for anyone checking hours on the website, it opens on weekends at 1 p.m., not noon, as listed there), then were second in line to order our pies. We opted for a "regular" and a "square," enough to make sure a slice or two remained to take home as leftovers. :) Forty-five minutes later, we were staring face to face with the most delicious pizza pie in New York. The fresh basil, olive oil, and tomatoes—perfection with every bite. And the chance to watch Domenico De Marco make pizza the same way he has done for over four decades? Worth the wait, times a thousand.
What's your favorite place to go for pizza in New York?
I'm all for staying in on Valentine's Day and avoiding the pricey prix fixe menus that pop up at every single dinner spot in New York, but Brooklyn restaurant Brucie may be changing my tune. The tiny (and delicious) eatery just unveiled a Beyoncé-themed special menu for the holiday. The best part: You can order a la carte. Dishes include Jay-Ziti and I am Pasta Fierce—there's even a starter that's called Blue Ivy.
Will you stay in or go out this Valentine's Day?
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I've talked about Rachel Khoo before: Ever since the New York Times' first wrote about her, I've been following her work, and her 'Little Paris Kitchen' in France. Fresh off the success of her first book, she's released a second, called My Little French Kitchen. In it, Rachel goes on a tour of the French countryside, uncovering new and delicious recipes as she goes. I can't wait to snag a copy, and start sampling her take on so many classic French dishes.
As a precursor, Matt and I attempted to make Soupe au Pistou from her debut cookbook The Little Paris Kitchen. It was delicious! Have you ever tried making pistou? It's a combination of garlic, basil, and olive oil, all mashed up into a purée. It was a challenge, given my limited culinary expertise, but added such wonderful flavor to this winter soup.
More from Rachel Khoo here, and a peek at her new book!
A snap from when I met Rachel in New York!
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What are your favorite hors d'oeuvres to serve when entertaining at home? My go-to is always a savory cheese plate—especially now that my sister gave me this gorgeous slate board, complete with soapstone chalk so that I can label every bite. :) This weekend, we have friends visiting and staying with us from out of town, and I'm already thinking about what I am going to include on my plate. To do this, I rely heavily on the expert recommendations (and generosity with cheese samples!) from the guys at Stinky's in Brooklyn.
Here, three things I've learned to better prep your plate:
• Always include a variety of textures and flavors. Serve one basic cheese, then mix it up. Add one soft cheese and one hard cheese; or cheeses from different regions (think one from France, one from the U.S.). You could even set out a range of milk types (goat, sheep, cow). The idea is that every cheese on your plate should be distinct.
• Take the cheese out of the refrigerator an hour before serving. It's most flavorful if eaten at room temperature.
• Serve with a selection of breads, and different-shaped crackers. Salty snacks pair well—or add a pop of sweetness (for example, try this Stonewall Kitchen spread) to brighten each savory bite.
More cheese here and here.
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I read this great article in the New York Times last week about the comfort (and perks) of being a restaurant regular. Long-time critic Frank Bruni says, "What you have with a restaurant that you visit once or twice is a
transaction. What you have with a restaurant that you visit over and
over is a relationship." It's so true. Since moving to New York—as crazy as this sounds—I find that I rarely go to the same restaurant twice. It's mainly because there is always so much new and interesting food to experience and try, but in the back of my mind, I miss having a regular haunt.
In Boston, Eastern Standard was my go-to spot. They knew my name, my drink order (an Au Provence), and somehow always managed to squeeze me in when no reservations were left. So far, Brooklyn has become my best shot at reclaiming this kind of intimacy when dining out. I've been testing the waters with both Van Horn & Company (love their B.L.A.T.) and Ted and Honey (their veggie burger is to die for). I go frequently, and the ease of familiarity between myself and the waitstaff is slowly starting to sink in. Bruni is right—it's about the relationship, not the transaction, and I look forward to stopping by.
Do you have a regular restaurant? Where is it? I'd love to hear!
P.S. Colonie, pictured above, is another place I'm courting as a new, long-term spot. :)
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Every Saturday this month, Matt and I have been waking up and going straight to the farmer's market near Borough Hall in Brooklyn. The reason? To pick up as many heirloom tomatoes as we can carry. 'Tis the season after all, and the mouth-watering selection—well over 10 different varieties—is impossible to resist. I pepper Matt with questions like, 'Do you think we got enough black princes? Let's get one more' or 'Are you sure we don't need another green zebra?' The selection process is made all the more fun by the vendor, who allows you to sample bites of each kind.
Let's just say Matt and I purchased enough heirloom tomatoes to eat them for breakfast, lunch and dinner this week. :)
A great recipe for an heirloom tomato salad (with burrata!).
More tomatoes here and here.
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Have you ever thought about putting together an edible bouquet? After seeing the gorgeous photography by Kim Lightbody for Cereal Magazine, I think it's such a clever idea! I especially love the cherry tomatoes, still on the vine. Another thought would be to do a summer arrangement of rainbow chard.
What do you think? As a hostess gift, I think this is a fun update to a traditional idea.
More edible bouquets here (including one with artichokes!).
(Images via Cereal Magazine)
Matt and I have been on a real Popsicle kick lately. It's seems to be the best—and fastest—way to beat the heat! Now, thanks to a recent gift of Popsicle molds, we've decided to attempt to make our own. This recipe for French 75 Popsicles—which includes champagne, gin, lemon juice, and simple syrup—caught our eye. It sounds so yummy and refreshing, right?
We're going to give the recipe a try this weekend. I'll let you know how it goes!
(Images via Reclaiming Provincial)
For anyone who spent the past weekend in New York, you know: It has been hot in the city. Ice cream is usually the best cure for climbing temps, but this weekend, I discovered an even better antidote: Strawberry basil lemonade. I was in Brooklyn Bridge Park when I found it, made fresh by a company called Lizzmonade. It was delicious—the basil and strawberries help prevent the sugary lemon juice from tasting too sweet. Try this recipe from Food 52 and make it yourself. As a garnish, fill your glass with thin slices of strawberries and basil leaves. Yum!
(Image via Kitchen Meets Girl)
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