5 Champagne Cocktails to Ring in the New Year

5 CHAMPAGNE COCKTAILS TO RING IN THE NEW YEAR

With Christmas out of the way it is now time to focus on New Year's! I usually head out of NYC for New Year's Eve, escape the madness, and have a quiet one with my family somewhere (preferably warm!). But, when I'm here, I love having a fun evening in with friends and family. The thought of going out and dealing with all the crowds just isn’t my thing. Besides, who doesn’t love a party with little finger bites to snack on along with some champagne cocktails!? Keeping it super simple is key, and I want to share some easy, champagne cocktails with you - the best way to end the holiday season!

FRENCH 75

The French 75 is a classic and super simple - gin, simple, lemon juice + champagne. You can't go wrong with this one.

SORREL CHAMPAGNE COCKTAIL

This is hands-down one of my favorite champagne cocktails to make and is always a feature at my events. Sorrel is a sweetened, hibiscus drink scented with cloves and cinnamon that hails from the West Indies. I love to make a sorrel simple syrup and top with champagne for a gorgeous, sweet-tart, rose-colored cocktail. Take 1 cup dried hibiscus flowers + 1 cup sugar + 1 cup water and bring up to a boil - if you want to up the ante, throw in a cinnamon stick and 4 whole cloves. Remove from the heat and let steep 20 minutes. Strain and cool the syrup. Add 2 oz. of the cooled syrup to a champagne flute and top with the champagne of your choice!

GRAPEFRUIT AND GINGER SPARKLER

With only 3 ingredients, grapefruit juice + Domaine de Canton ginger liqueur + champagne, this drink is easy, elegant and tasty. Although I'm not a grapefruit eater myself, a touch of grapefruit in a cocktail (think: paloma) adds the perfect bitter note. The ginger liqueur adds just the right amount of sweetness, and the whole thing goes down really easy....a bit too easy if you know what I mean.

FEEL THIS COCKTAIL

The basis for this cocktail is again citrus because 'tis the season. Orange juice + lime juice form the base. Add a little vodka, brown simple syrup, and champagne and top with raspberries to keep it festive!

CHAMPAGNE SORBET FLOATERS

When in doubt, go to your grocery store (or local bodega...), pick up a pint or two of your favorite sorbet and throw it on top of champagne, prosecco, sparkline wine, cava or whatever you are serving. It will look gorgeous, and, as the sorbet melts, it will infuse your champagne with fruity sweetness!

Wishing everyone a very happy New Year's and all the best in 2016!!!

Holiday Gifts for 2015!

HOLIDAY GIFTS FOR 2015!

It’s that time of year again: Gift-giving season! I.e time to stress out about what to buy that family member that has everything or is extremely picky! (Literally, I've been putting off finishing this post because I am in a panic to pre-order some personalized gifts - ah!) Like last year (and will be making this an annual tradition) below are some gift ideas for this holiday season. Enjoy!

WILD OLIVE WOOD TRIPLE SPICE BOWL & SERVING SET | CONNECTED GOODS

This set of bowls and serving utensils are so cute for hosting guests. I usually fill the bowls with different types of salts (Himalayan pink, black or Maldon) or finishing spices for guests (think Aleppo chili flakes) to season their meal as they like. Love this store in general for all of their goods being artisan-made and the fact that they adhere to Fair Trade practices.

BARREL-AGED SRIRACHA | UNCRATE

Sriracha aged for a year with brown sugar, garlic and salt in whiskey barrels...need I say more ?!?

LADY M GREEN TEA MILLE CREPE CAKE | LADY M BAKERY

Honestly, there are a lot of perks to living in NYC and access to some of the greatest food is pretty much top of my list. All of Lady M's handmade cakes are amazing, but this green tea mille crèpe cake, a delicate cake made up of layers and layers of crèpes separated by fresh cream scented with green tea, has to be my favorite! Thankfully, they ship.

TOM DIXON SCENT DIFFUSERS | TOM DIXON

I usually have the diffusers around my house with the tall skinny sticks, but I am in love with the look of these ones! Nothing is better than walking in to a room with a warming, amber scent (the Fire one).

THE FOOD LAB, PERU THE COOKBOOK & NOPI | AMAZON

You can never have too many cookbooks in the house to reference for inspiration and these are just a few of my “must-haves” this year!

PORCELAIN SPICE FUNNEL | FOOD52

Last week, I was at the opening of Food52's amazing pop-up holiday market in Union Square (seriously, check it out if you are in NYC!) and saw this genius invention. I just assumed wrestling with peppercorns and spices and settling for spilling them EVERYWHERE was the nature of things. This has changed my life.

MAILLE BLACK TRUFFLE AND CHABLIS MUSTARD & AGED MODENA BALSAMIC VINEGAR | MAILLE

Which cook wouldn’t enjoy a gift like this! Black truffle and chablis mustard with an aged balsamic vinegar just opens the door for amazing salad dressings, marinades, and a yet-unheard-of popcorn flavor. And these are just a sample of the different varieties of mustards and vinegars that Maille has to offer. I could spend all day in that store!

LEATHER SAGITTA JOURNAL | ANTHROPOLOGIE

Journal's make such sweet gifts - they open up endless possibilities and inspirations - note-taking, recipe documenting, recording the best moments of the day. I love this leather one with a place holder - it's durable and stunning.

KIT: THE PERFECT POUR OVER COFFEE SET | GEAR PATROL

For a coffee lover, having everything at your fingertips to make good, artful coffee is as good as it gets. And this kit gives you everything you need.

FEED PAINTER BAG | FEED

This is the only bag I don’t feel guilty splurging on! A great bag for a great cause. The large tote makes the perfect beach bag; the smaller ones work for farmers' market shopping. If you aren't familiar with Feed, please check out their website. Everyone of their bags has a number stamped on it (25, 80, 100, etc…) that signifies the amount of meals or micronutrient packets provided to children in less wealthy countries with its purchase (and, at the same time, uses environmentally friendly materials).

Happy holidays to you all!

Global Holiday Cookies

GLOBAL HOLIDAY COOKIES

Holidays = cookies, and we are fast approaching that time of year where you are either getting your baking skills ready for holiday parties and family get togethers or you’re thinking about yummy gifts for your friends and co-workers. Because, honestly, it’s impossible to buy everyone presents this time of year, but it's sooo easy to bake delicious cookies for them! To keep it interesting, I like to make different types of cookies for the holidays and incorporate some from around the world. The following are just a few to get started on your lists - click through for the recipes. There are so many to choose from - happy baking!

KOURABIEDES-INSPIRED MADELEINES

Nothing is more impressive than nailing a great madeleine. This traditional French small cake is unmistakeable with its distinctive shell-like shape and delicate, cake-y textures. Kourabiedes are a Greek shortbread that's usually had around the holiday - almond-scented and perfumed with rosewater, and that was the inspiration for this combo cookie. They are best served right away and warm, so I would use these for a holiday party rather than as a gift.

SOUTH AMERICAN ALFAJORES

Although alfajores originated in Spain, the South American version is twice as good, namely because the cookies sandwich dulce de leche. These can be chocolate-coated, dusted with coconut, or holiday-decorated and are the perfect gift!

DOUBLE CHOCOLATE MINT COOKIES

These are the ultimate double chocolate mint cookies - brownie-rich, chocolate chip cookies scented with peppermint. The dough freezes really well too.

ITALIAN RAINBOW COOKIES

Rainbow cookies are a childhood favorite and one I love to make around the holidays. They do take a couple days (just to set the layers and cool) but the end result is equally impressive as it is yummy! Originally colored to represent the Italian flag by Italian - American immigrants, you can play around with the (all natural...) food coloring to the occasion. A little more red and green for the holidays please!

TURKISH BAKLAVA

Okay, so baklava isn't technically a cookie, but it really doesn't matter. My recipe for these is the easiest out there!

WEST INDIAN CASSAVA PONE

Okay, okay! This isn't a typical cookie either! But this is a beautiful cake that I make into squares. Pone is a super dense, slightly gummy cake, and in different West Indian countries, I’ve seen pone made with root vegetables – cassava here but also carrots and sweet potato. It always has coconut, and some even have pumpkin and raisins. Cinnamon, nutmeg, and a touch of black pepper makes this complete holiday fare.

AUSTRIAN LINZER COOKIES

An Austrian favorite that is seen around the holidays is the linzer cookie. These are sandwich cookies with jam in the middle and cutouts in the center to peek at the filling, usually hearts but I like to do Christmas trees, stars or candy canes for the holidays. Also, a good time to use the preserves you made earlier this year!

PUERTO RICAN MANTECADITOS CON GUAYABA (ALMOND SHORTBREAD WITH GUAVA)

Jam-filled and thumbrint cookies are one of my favorites, and I love that these use guava paste in lieu of other preserves. It's a totally unique flavor - tart and sweet - and an unexpected twist, and yet they have such a traditional look about them.

SOUTH AFRICAN CRUNCHIES

These are classic, South African cookies - crunchy (of course), buttery and coconut-ty. These are a one bowl, easy cookie to make, so great if you need to feed a crowd.

SWEDISH GINGERBREAD COOKIES

Really, not much needs to be said about these. Gingerbread (wo)men, different holiday shapes - these are a must!

Enjoy!!

Black Friday Brunch

BLACK FRIDAY BRUNCH

It’s the day after Thanksgiving, and your fridge is filled with leftovers! You can't think about cooking another thing for the rest of the week. This is my favorite time to be creative and come up with new ways to re-purpose the delicious meal from the night before (instead of just reheating the same old plate). And why not turn the dreaded Black Friday into a yummy brunch day with friends and family while having them help you clear out your fridge!

THE TURKEY

Everyone’s go-to the day after will most likely be a quick turkey sandwich or a one pot hash mix up, but there are so many other options out there to choose from! The word brunch and "benedict" go hand-in-hand so why not a Turkey Benedict? A traditional eggs benedict is your basic starting point and can be played up with whatever your leftover situation looks like.

- Let's start with the base: instead of using English muffins on the bottom, use any leftover parker house rolls or biscuits. If you’re feeling really adventurous with your Benedict, you can even use the stuffing as the base and just mold in to a patty and sear in a pan on the stove to give it a nice crust. You could even crumb coat leftover mashed potatoes to make a patty.

- Next comes the bacon. Substitute here with your turkey or ham (or short ribs in my case!), if that’s what you cooked…or both if you’re like my family and completely over do Thanksgiving! I like to warm them up in a sauce pan real quick.

- Get some eggs poaching: bring a pot of water to boil, and once it comes to a rolling boil, add a couple tablespoons of white vinegar - this will help the eggs stay together once in the water. Stir the water a bit and drop the egg in slowly, as close to the surface of the water as you can without poaching your fingers!

- The finishing touch: sauce. Hollandaise with the runny yolk is what makes this dish, but I’ve come across some recipes that use the gravy instead (equally delicious). Warm up some of the leftover gravy in the pot and pour away once the benedict is assembled!

- For the vegetarian option, omit the turkey and add any leftover vegetable side you might have (think creamed spinach or roasted brussels sprouts). The possibilities are endless with this dish, you can’t go wrong!

THE VEGETABLE SIDES

Another no-brainer when it comes to brunch is quiche. I love quiche because you can pretty much fill them with whatever ingredients you happen to have on hand…hopefully you over-shopped and have an extra pie crust in your freezer or some puff pastry lying around to make your life easier! If not, use my crab and callaloo quiche recipe as a starting point for your crust and quiche procedure (think roasted brussels sprouts and bacon quiche, green bean casserole, stuffing and turkey quiche etc…) so easy! Don’t have a ready made pie crust and don’t feel like dealing with homemade dough? Try this frittata recipe and replace the butternut squash with your chosen Thanksgiving leftover (even better if you do have leftover squash!).

MASHED POTATOES & STUFFING

Honestly, I can just eat the stuffing the next day right out of the fridge (and may even be too lazy to heat it up...) - it is so delicious and something I really only cook once a year…so why not!? But if you want quick bites to initially satisfy your hungry brunch guests these recipes for croquettes, samosas and steam buns are the most genius way to combine stuffing, mashed potatoes and your turkey leftovers…who knew!?

CRANBERRY SAUCE

What to do with the massive amount of leftover cranberry sauce? Make some pancakes, waffles, or use my recipe for these breakfast clafoutis and substitute the cranberry sauce for the mixed berries, so delicious and compliments the season so well! For a more savory recipe, try this cranberry and brie puffed pastry bite. Also, how good would leftover cranberry sauce be, as is, on top of spiced potato samosas?!?

Enjoy the holiday everyone!

Spiced Up Thanksgiving Sides

SPICED UP THANKSGIVING SIDES

With Thanksgiving a week away, I'm getting my menu in order and always find myself a bit stumped on the sides, not only what to do but also the big jostle for oven room! I'm a big believer in keeping the turkey classic and mashed potatoes luscious, buttery and minimal as a canvas, but beyond that, it's open season. Experimenting with sides gives Thanksgiving that signature, that little mark that makes it particularly yours.

The Standard: Stuffing

How to Change it Up: This has to be one of the best places to start experimenting! There are so many variations on stuffing that there literally isn't enough room to write about them. I make a version with challah, bacon and Aleppo chilies, but, really, it comes down to a great bread (brioche, sourdough, cornbread), aromatics (garlic, onion, shallot, celery), liquid (chicken broth, eggs, cream), and herbs (parsley, sage, chives). From there, you can play with meats (pancetta, bacon, spicy chicken or pork sausage), fruits (apples, quince, apricots, currants), nuts and spices. I loved the fruitiness of Aleppo chilies, but a bit of allspice or fennel seeds would also be great.

The Standard: Mac 'n Cheese

How to Change it Up: I love a good mac 'n cheese, but I love macaroni pie even more: a baked mac 'n cheese with onions, garlic, and chilies that comes from my husband's side of the family. The one above is a version with porcini mushrooms (to die for!). This is a great do-ahead dish that needs a bit of reheating in the oven, but if it's stovetop for you, throw in some chipotles in adobo and top with garlic breadcrumbs, lobster and brandy if you're being fancy, or go Greek with feta, Kalamata olives and spinach. Even a basic mac 'n cheese recipe can be taken to the next level with different cheeses (Gruyere, smoked cheddar, mascarpone) and a great topping (panko, fried onions, or an extra layer of cheese broiled to perfection).

The Standard: Sweet Potatoes

How to Change it Up: I never really grew up with sweet potato casserole, canned or fresh sweet potatoes kicked up with brown sugar and topped with marshmallows. I happen to love them simply roasted or mashed and lightly sweetened like in this bake, but there are tons of ways to prepare them. This version uses pecans and cornflakes in lieu of marshmallows to top the casserole. If you're going the pie route, a few key spices can bring out that beautiful sweet potato flavor. I personally add a bit of chai spice to make mine special.

The Standard: Green Bean Casserole

How to Change it Up: Green beans are deliciously versatile and take on flavor easily! I love the idea of simply cooking them a day in advance. Then, you can sauté them right before serving using different sauces (homemade or store bought) to take them to the next level. Think harissa and marcona almonds, basil pesto and cherry tomatoes, thai curry and butternut squash. Want to go a totally different route? This recipe calls for tempura-battering them and serving them with a shallot dip - I'm so tempted for this year!

The Standard: Parker House Rolls

How to Change it Up: I personally love parker house rolls as they are - fluffy and buttery. But where I always like to play with breads is the butter. Mixing in a few ingredients can totally change the tone of a bread dish, even store-bought ones. I top my rolls with miso-butter, but I also love to add a bit of honey and spice for a chili-honey butter. Sesame oil can add nuttiness, and herbs can add both brightness and elegance to your table butter.

Enjoy and Happy Thanksgiving to everyone!

Aliya LeeKong X Jill Lindsey Supper Club + Carrot Tartare

ALIYA LEEKONG X JILL LINDSEY SUPPER CLUB + CARROT TARTARE

A few weeks ago, I hosted a supper club at a gorgeous store in Brooklyn, the namesake of the equally gorgeous Jill Lindsey. It is the perfect venue - beautiful handmade home goods, rugs and furniture from Nicaragua (designed by Jill!), candles, jewelry; they host events and have a café area in the back. Jill is the perfect partner, having worked in restaurants and well-versed in all of the front-of-the-house needs. The one catch? ....no kitchen! So, yes, I served (with the help of the amazing Tamsin Kelly! thank you again!) a 5-course, sit-down dinner with my "easy-bake" countertop oven and an induction burner, both of which I brought with me. Fun! and Terrifying!

Here is the menu and some great photos of all of the people (so many friends surprised me!) who came. Photos are all by the talented MJ Batson of Corac Studios

I wanted to share the recipe with you for the star of the Carrot 3 Ways dish, a carrot tartare. The inspiration for the tartare is an Ethiopian dish called kitfo. I posted the recipe for kitfo yeeeeeaars ago, but it's basically a hand-cut steak tartare warmed in a spiced butter infused with cardamom, black pepper, and cayenne. It is out of this world!! I thought the spices played really nicely with the sweetness of seasonal carrots here in lieu of beef. I served mine with dehydrated carrot chips and a brown butter carrot-sunchoke purée. Enjoy!

CARROT TARTARE

Ingredients

Serves 4 to 6

3 medium carrots, peeled

5-6 tablespoons unsalted butter

½ teaspoon ground cardamom

1 teaspoon ground black pepper

¼-½ teaspoon cayenne

1 shallot, minced

2 garlic cloves, minced

Salt, to taste

Chives, for garnish

Procedure

Bring a medium pot of water up to a boil and season heavily with salt. While the water is coming up, prepare an ice bath (a bowl of cold water with ice). You want to cook the carrots and then shock them in the ice bath to stop the cooking.

When the water comes up to a boil, add the carrots and cook until a fork slips easily into the thickest part of the carrot. That can vary depending on the width, so I would say anywhere from 6 to 12 minutes. Transfer immediately to the ice water to stop the cooking. Remove and dry thoroughly. At this point, you can move ahead or save them in the refrigerator for use a day or two later.

If you have a stand mixer with a meat grinder attachment, pass the cooled and dry carrots through the larger, coarse grinding plate. If not, you can use a ricer or a food processor to achieve a ground carrot texture. You don't want mush, so try not to take it too far!

Heat the butter in a medium saucepan over medium heat. Add spices and toast for a minute or so until fragrant and nutty. The butter should brown a bit. Add the shallot and garlic and cook another 30 seconds to a minute. Toss in the ground carrots until they are heated through. They should be warm and touchable.

Serve warm (you can use a ring mold if you like) and top with chopped chives.

10 Picks for a Beautiful Thanksgiving

10 PICKS FOR A BEAUTIFUL (AND SMOOTH...) THANKSGIVING

Thanksgiving is by far my favorite, favorite holiday! We all know it's all about the food, and, in the past, I have blogged about more recipe ideas than a few to spice it up. But, I thought I would also share a few other picks with you - things to beautify your table and kitchen, (in some cases) streamline your cooking, and remind us that we should all be thankful for our family, friends and food this holiday....

WELL-WRINKLED LINEN TABLECLOTHS | TERRAIN

It all starts with the tablecloth, and I love a great linen tablecloth. If you're like me, you're thinking decorative plates, servers, candles, flowers....why not let them shine? This tablecloth is the perfect, simple backdrop. Besides, it's supposed to be wrinkled - so throw it on without worrying about wrinkles and creases.

METAL CANDLE LANTERN | WAYFAIR

Come on, now. You know I wasn't going to let the table be all plain vanilla! I love these candle holders - they give such a romantic edge to the table, and, most importantly, they aren't too tall. It's the worst when you can't see the person across from you!

EXTRA LARGE GOLD ICE BUCKET | FOOD 52 & PUNCH BOWL WITH LADLE | CB2

Keeping the crowd happy during cooking (and the meal) is key to a smooth Thanksgiving, but if you're like me with 25-30 relatives and friends, the last thing you want to do is stop mashing the potatoes to pour someone a drink! At our house, my mom and I make a ridiculous sangria that we put out and let people help themselves. Wine works too, and the key is to put these beautiful pieces outside the kitchen so no one interrupts your flow. :)

PREMIER 2-PIECE CARVING SET | SHUN

The turkey is always the main event, so here are a few picks to make it the best it can be. First, a carving set - you need one! And this one is just too pretty. It's a bit of a splurge, but a girl can dream....

LARGE BRINING BAGS | FIRE AND FLAVOR

If you are reading a food blog right now, there is no excuse not to brine; it's the gold standard - more flavor, more juiciness. It just needs to be done. These are some awesome all-natural bags to use, and there are also brining kits on the site with all of the ingredients (except water...) to make it easier for you.

GRAVY BOAT WITH WARMING BASE | WILLIAM SONOMA

You worked really hard on that turkey, got the most delicious drippings, and turned it into a gravy to die for. Now, you could go out and find some antique, artisanal, super delicate gravy boat that stuns on the table. OR you could have warm gravy. Seriously, the thought of cold gravy is up there with like wilty, slimy greens (eek factor).

WOLF GOURMET COUNTERTOP OVEN | SUBZERO

I know, this may look like an easy-bake, toaster oven, but it is much much more! I LOVE my countertop oven - in fact, I did a pop-up last week at a cute store that had no kitchen and brought my little oven with me (5 courses; nobody knew the wiser). Yes, it toasts, but it also bakes with convection and convention settings. If you are like me and don't have a double oven, you understand the trials and tribulations of Thanksgiving. How do I roast my turkey and make stuffing / mac n' cheese / roasted veggies, etc?!? Here is your answer. It heats up in no time, fits most casserole dishes and is up for the job. Can you tell I love this oven? By the way, I'm showing you my dream buy (i don't have this one), but there are options up and down the price range with Hamilton Beach's coming in under $100.

JAN BURTZ GOLD LUSTER SERVING BOWLS | ABC HOME

Whatever you make, you have to make it look good on the table, and these serving bowls are simple, gorgeous and happen to be dishwasher and microwave-safe (key!). Also, I love this bakeware because it goes from oven to table and looks flawless.

DONATE | FEEDING AMERICA

Food insecurity is real. Donate $ or food to help others this holiday season. My little PSA.

Enjoy!

Handmade Pasta: How-To + Recipe

HANDMADE PASTA: HOW-TO + RECIPE

If pizza is my ultimate comfort food, pasta is a very close second. I actually haven’t made pasta from scratch for a really long time and, lately, with the weather getting cooler and the fact that I'm going to serve it at my pop-up in a few weeks, I’ve been wanting to break out my pasta roller and get started. I bought a couple cookbooks for inspiration to get me started. The dough recipe is actually super simple, and I find myself wondering why I don’t make pasta from scratch more often at home instead of buying it at the store. Oh right, time! That little thing that tends to escape all of us...But if you are planning on having a dinner party, nothing is more impressive than serving a plate of homemade tagliolini! And it's something you can make in advance and cook quickly while your guests are enjoying a drink (or two...).

MAKING THE DOUGH

There are two types of dough when making pasta; one for the different shapes of noodles (spaghetti, tagliatelle, fettuccini etc…) and one for filled pastas (ravioli, tortellini, agnolotti etc…). The only differences between these two is that the filled pasta dough just adds a little bit more liquid to make the dough more pliable for making shapes and is a bit thinner since you are often double layering it.

My go-to recipe is pretty simple:

Serves 6-8

2 cups 00 or all purpose flour

2 eggs + 3 yolks

1 1/2 tablespoons water

1/2 teaspoon salt

Mixing is very simple. Just create a mound with the flour ( “00” is the most commonly used in Italy, but all purpose works just as well) pour all the liquid (whole eggs, yolks, water) in the center and slowly, with a fork, combine everything until the dough starts to come together and is not sticky. Now comes the hard part: kneading! You want to knead the dough for at least 10-15 minutes, doesn’t sound like a huge task but it is essential to create a smooth pasta dough. You will see as you knead the dough the roughness when the dough first comes together starts to disappear the more you work the dough. Once the dough is nice and smooth, form in to a ball and cover with plastic wrap and let it rest. If you're rolling it right away, you can allow rest it for 30 minutes at room temperature. If you're rolling it later, keep it in the fridge and allow the dough to come back up to room temperature just before. Because of the eggs in the dough, you want to use this within 24hrs to ensure freshness or freeze it for later use.

HAND ROLL OR MACHINE?

Having a pasta machine is essential to rolling out the dough. You can, of course, do it with a rolling pin, but it will take a lot more time and effort, not to mention a lot of upper body and arm strength! The process of kneading alone makes my arms and hands ache, but the result is just too delicious to give up on. There's also just something soothing about the process of rolling out the dough with a machine, going through every size on the rollers and then creating your pasta shape. The key is to start the pasta dough on the largest setting of the machine and work down from there, cutting the dough and doing it in batches.

Start by cutting the dough into quarters. Flatten the quarter piece a bit and put the dough through the largest setting, once through. Fold the dough on itself (take both ends fold over and meet in the middle) rotate 90 degrees and put through the machine on the same setting again - you basically just want to get a rectangular shape to start. Raise or lower the setting (depending on the machine) and run through again. You want to get thinner and thinner, running the dough once at each incremental setting. If it gets too long, cut it in half and roll each piece separately. After the dough has made its way through, I usually end on the second to last setting for stuffed pastas or the third to last for thick noodles.

SAUCES AND FILLINGS

And now for the good stuff: the filling and the sauces! First, though, a note on cooking. In boiling, heavily salted water, fresh pasta only takes 1 to 2 minutes to cook, so if you spend the time up front, know that, at the very least, you are saving on cook time!

For my pop-up, I'm doing a roasted maitake mushroom pasta with pickled chilies, garlic and some Egyptian Dukkah. I know - major and not so traditional. BUT I love a good simple tomato sauce with noodles, and this recipe is such a great go to. There are so many others to choose from; Bolognese, avocado-basil pesto, and classic brown butter and sage. The possibilities are endless - it really just depends what mood you are in! Same with choosing the filling for stuffed pastas, you can go the traditional route and do a ricotta filled ravioli or go with the season and do a pumpkin ravioli for fall, a pea ravioli for spring etc…

The important part is to make sure you have all the essential tools to create and roll out the perfect dough - the rest you can just make up as you go along! That is the fun part after all..

Enjoy!

The Very Versatile Winter Squash

THE VERY VERSATILE WINTER SQUASH

The leaves are changing colors, the air has a cool crisp smell to it and the farmers' market is booming with a ton of winter squashes. Nothing says cold weather comfort food than a great squash soup, roasted root vegetables with your Sunday supper or a nice, warming Indian curry. The only difficulty is choosing which squash to use in your dish! I put together a few of my favorite ways to bring some warmth to your dinner table this winter.

SOUPS

The first weekend of October has passed, and the heating has kicked in. You know winter is looming around the corner, and the upside is that it’s perfect soup-making (and eating!) weather. Everyone loves a great squash soup; they are so versatile, being sweet and savory, and take easily to different cuisines depending on the spices you use. My Sopa de Flor de Calabaza (Squash Blossom Soup), inspired by a traditional Mexican soup, is a delicious, silky and rich soup without any cream that uses butternut squash. Another warm and comforting soup is my Pumpkin Soup with Garam Masala & Creme Fraiche. This soup uses the traditional South Asian spice blend, garam masala (it’s spicy and full-flavored but has no real heat to it), and the warming spices in the blend pair perfectly with pumpkin.

ROASTED

Roasting squash is a no brainer, and cut into pieces, a good squash only needs about 20 to 30 minutes in a 400° F oven. Of course, the old standby butternut is fantastic here, but kabocha, which is an Asian variety of winter squash, is also delicious. It has a strong and sweet flavor that pairs well with spices. Delicata is another great options because it has super thin skin and is really easy to peel.

Above is a photo from my cookbook for a savoury, winter vegetable crumble; roasted squash on its own would be delicious with a salty, Parmesan-laced crumble topping.. The great thing about roasted squash is you can eat it as is, purée it (see below), stuff it before roasting, make it into a hash by itself or with sweet potatoes or even toss it into a salad that day or the next! I personally love this Miso Harissa Delicata Squash salad recipe.

PURÉES

Another great use for winter squashes is purées. They make a great substitute for the stand-by mashed potato side and are beyond easy to make. This recipe is the most basic - a great building block in your kitchen arsenal that you can tailor to your tastes. A few ideas: add roasted garlic, truffle oil, chopped olives, pickled chilies or sprinkle with za'atar to make it extra special.

CURRY

To me, nothing is more satisfy or warming to the soul than curling up on the couch with my pajamas, a good movie, or book, and a hearty bowl of curry and rice. Curries originate from the Indian subcontinent and Southeast Asia. They can be wet or dry with wet curries resembling stews in a significant amount of sauce and dry curries cooked with little liquid that evaporates and leaves a coating on the ingredients. Curries usually involve a variety of spices with the main spices being turmeric, coriander, and cumin on the Indian side of things; chili is always a player. Southeast Asian curries make use of different chili pastes and other herbs, aromatics and spices like kaffir, lemongrass, and galangal. Lucky for us, squashes play well with all different types of curry. Check out this one for Acorn Squash with Fenugreek, Chili, and Amchur.

PASTA

When the weather turns cool, who doesn’t love coming home to lasagna or a big bowl of pasta on the table? To make traditional lasagna a bit more interesting, try adding some squash in between the lush layers of pasta, cheese and sauce. OR get a bit more advanced and try this gnocchi. If gluten isn't your thing, spaghetti squash makes a fantastic substitute. Raw, it looks just like other squashes on the inside, but after it is cooked the insides fall out in ribbons resembling spaghetti. This recipe uses the spaghetti squash as the star of the “pasta dish”.

DESSERTS & BREADS

Being such a versatile vegetable, squashes can also find themselves in the dessert category. Hello…..pumpkin pie anyone!? But don’t just let the pumpkins have all the fun in the pies, butternut and acorn squash can hold their own in this category too! Try my bread recipe using butternut squash with apples and maple to make a delicious moist bread to serve with afternoon tea.

Enjoy!

My Top 5 Beach Picnic Recipes

MY TOP 5 BEACH PICNIC RECIPES

For those of us that don't live steps from the water, going to the beach means lugging around a lot of stuff (and just forget it if you have kids!). The last thing you want when you are remembering 3 different sunscreens, beach blankets, chairs and towels is to get too complicated on the food side of things. So I thought I would share some of my favorite beach picnic recipes to keep it simple and delicious.

BLUEBERRY-HIBISCUS SMASH

You have to stay hydrated while at the beach, and this is delicious with or without the vodka. Blueberries, mint, lemon and hibiscus tea - It's tart, lightly sweet and super thirst-quenching.

RED LENTIL DUMPLINGS

LOVE these red lentil dumplings from 101 Cookbooks. The lentils are blended with roasted tomatoes, smoked paprika and garlic and wrapped up in potsticker wrappers. These are protein-packed but not too bulky for beach-eating, and I love that they taste great (and keep) at room temperature.

ISRAELI COUSCOUS SALAD WITH LEMON, FENNEL AND BASIL

The key to a great beach salad is one that can stand up to the warm weather and doesn't get all wilty. This salad is great because the fennel adds that perfect bite, basil and lemon give it brightness, and the couscous adds a bit of bulk to keep you satisfied.

BAKED SWEET POTATO CHIPS

Whether it's for the car ride or while you're lazing, something salty and crunchy is always in order, and I happen to love this recipe for baked sweet potato chips. You basically slice up sweet potatoes, and all the work happens while they dehydrate in the oven...

DARK CHOCOLATE, CINNAMON & OATMEAL COOKIES

At the end of the day after no one can see or care about your bloat, indulge in these amazing cookies. These are my most treasured, favorite cookie recipe ever and a go-to whenever I'm craving chocolate chip cookies. Crispy edges, chewy, oatmeal-y bite inside, bitter dark chocolate offset with a hint of cinnamon - the best!

Berry Picking + Blueberry, Raw Honey & Coconut Fool

BERRY PICKING + BLUEBERRY, RAW HONEY & COCONUT FOOL

This past weekend, I drove out to Ochs Orchard an hour and a half outside NYC to pick some berries and, really, to take my little girl berry picking for the first time. This is a gorgeous pick-your-own farm that had blueberries, raspberries and cherries that day (call for availability before going always!), and we had an incredible time. What's super cute about this farm is that they have a donkey and goat that you can pet and feed and also a farm store with serious ice cream (and heavenly raw honey). It's definitely worth the drive out and made for an exhausting day for my little one!

Coming home with a glut of berries means I've been messing around with recipes and preserving this week. What I love is that they are so sweet, whatever I've made I use minimal sugar. I wanted to make a non-dairy frozen dessert, so I decided to go the coconut route. Did you realize you can whip coconut cream, the semi-solid, thick layer in coconut milk? I did not! and so I set off whipping coconut cream, cooking down the blueberries to concentrate the juices and folding them in with a bit of honey. The result was a delicious blueberry, raw honey and coconut fool (a fool is an English dessert which usually has fruit folded into whipped cream or other custard).

I really loved it in it's chilled, custard-like state; all of the flavors really stood out that way - the creaminess of the coconut, the slightly tart and sweet, syrupy blueberries and the floral, raw honey. I cooked the blueberries down with a bit of sherry vinegar and honey, and it really brought out all that signature blueberry flavor. BUT I still wanted to see what happened if I froze it...and so I did. It made for a delicious semifreddo though the blueberries and low sugar content made it a bit more icy than I prefer. Verdict on the semifreddo: flavor on point, texture not the best. So the recipe I'm sharing is for the fool. Feel free to enjoy it however you want!

Ingredients

Yields 1 9” x 5” loaf pan

Blueberry mixture:

2 ¾ cups blueberries

2 tablespoons raw honey, plus more for drizzling

2 tablespoons sherry vinegar

3 tablespoons water

a pinch of salt

Fool base:

4 cans coconut milk, chilled in the fridge overnight

2 tablespoons confectioner’s sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

Procedure

A few things to do ahead of time: (1) make sure to chill the coconut milk overnight in the fridge to solidify the coconut cream; and (2) chill the whipping bowl and whisk or whisk attachment in the fridge for a half hour or so before using (will help it whip up).

Heat blueberries with honey and vinegar over medium heat. Simmer covered for 5 minutes until the blueberries break down and then simmer uncovered another 4 to 5 minutes until the juice thickens. Cool completely (and it will continue to thicken as it cools).

Open the chilled cans of coconut milk and take out the top, solid layer of coconut cream only, leaving behind the water. Whip the coconut cream in the chilled bowl with confectioner’s sugar, vanilla and cinnamon for 3 to 4 minutes using either a stand/hand mixer or straight arm strength.

Layer half of the coconut mixture in the loaf pan. Drizzle all over with raw honey and half of the blueberry mixture. Top with the remaining whipped coconut cream and repeat. Take a butter knife and make swirls to incorporate the layers. Chill for a minimum of 4 hours before serving.

You can also freeze it if you want to go the semifreddo route!

7 Healthy Substitutions

7 HEALTHY SUBSTITUTIONS

At this point in the year, my mind always starts to turn away from winter stews and comfort food (umm, pizza) and towards the lighter and brighter. Food and healthy choices are truly a game of inches, so I wanted to share a few of my go-to, healthy substitutions, stuff I do on an everyday basis at home to help offset my splurg-y meals out. One of my requirements as a cook, though, is that I can't miss what I'm substituting - it still has to taste amazing and fulfill whatever sense (taste, texture) gets activated. So hopefully you guys will like these subs as much as I do...

AVOCADO INSTEAD OF MAYO

I like to pulse an avocado or two in the processor with a bit of salt and lime to get a smooth, creamy and slightly whipped avocado crema. Mayo is not missed.

SWAP OUT OATS FOR AMARANTH OR QUINOA AT BREAKFAST

Breakfast for me is where I stuff in as much nutrition as I can! I love using cooked amaranth or quinoa for an easy breakfast pudding. Add a bit of milk of your choice to the cooked grain, some chia or even ground flax seeds, sliced almonds or other nuts, berries/fruit, and you have a super satisfying meal in no time. Much better than store bought cereal!

WHOLE GRAINS INSTEAD OF BREAD OR BREADCRUMBS

When I'm making meatloaf or meatballs, I like to use cooked bulghur, oats, or a short grain brown rice (slighly overcooked) as my binding agent in lieu of soaking bread in milk or using breadcrumbs. The texture is amazing, and it just makes the meal more nutrient-dense. Love it.

VEGAN BANANA ICE CREAM FOR DESSERT

I'm an ice cream snob, and there are obviously times when a pint of Mint Chip is called for. But when I know I need to keep it light, I whir up some frozen, sliced banana pieces in the processor with a bit of cinnamon to make vegan "ice cream." After it gets kind of icy / shredded, the processor warms it up and it turns into a super, whipped custard (and a bit of water or almond milk can get the blade moving if it's taking too long). It really is delicious - creamy, sweet and light; it hits the ice cream-craving texture spot on. AND you can make endless variations. Add frozen berries for more of a sorbet feel, vanilla bean to go traditional or peanut butter and raw cacao for a peanut butter cup treat.

DATES OR CINNAMON FOR SWEETNESS

I use these in totally different ways, so it may have been misleading to put them together. Dates (particularly the Medjool type) are my go-to for smoothies, muffins and cake batter - they have a caramelized sweetness that is hard to rival. Cinnamon is just what I put in coffee or my homemade almond milk to add some (blood sugar-balancing) sweetness; it's kind of a brain trick and takes some weaning off the real thing, especially when it comes to coffee, but it's worth it. Sugar gives you wrinkles (which is enough to send me screaming), so sub where you can.

MAPLE SUGAR RATHER THAN REFINED

If you must (and there are times that you MUST), using maple sugar rather than the refined, white sort is amazing. Full of antioxidants and lower on the glycemic index, this is my option for baking for my little one. Check it out in this Butternut Squash & Apple Bread recipe.

OAT + BROWN RICE + ALMOND FLOUR INSTEAD OF AP

Also, in that recipe, I use a great, gluten-free mix of flours instead of all-purpose. Really, since no one in my family has a gluten allergy / intolerance, I'm motivated again by nutrition - more fiber, higher vitamin / mineral content, full of good fats. And, again, I don't miss the AP here - this bread is just as good, if not better, with this healthy flour mix.

Enjoy!

My Current Faves

MY CURRENT FAVES

What I love about writing for my blog is that it's as much about sharing with everyone out there as it is a way for me to document my own inspirations and path, really. I wanted to start a new section called "My Current Faves" that will be a handful of things I'm loving right now. They could be anything from food to beauty to a new website I came across. Hope you guys enjoy!

SERVING SET THAT LOOKS WAY MORE EXPENSIVE THAN IT REALLY IS:

Resplendent Serving Set | Anthropologie

PERFUME I FANTASIZE THAT I NATURALLY SMELL LIKE:

Maison Francis Kurkdjian Oud Silk Mood | Net-A-Porter

MOOD LIGHTING FOR OUTDOOR ENTERTAINING:

Meredith Brass Lanterns | Pottery Barn

DAILY THERAPY TO COMBAT COCKTAILS WITH THE GIRLS:

Liquid Chlorophyll | Vitacost

ALL-PURPOSE (AND NATURAL) CREAM FOR BOTH BABY GIRL AND ME:

Egyptian Magic Skin Cream | Birchbox

DAILY READING FOR GLOBAL CULTURAL FINDS:

Protein

My Pantry Essentials

MY PANTRY ESSENTIALS

Ok, so admittedly this isn't your typical pantry! While there are definitely elements of what you need to cook great food - fat, salt, acid, spices - my essentials here are what I personally use to take my food to the next level. Some of these are basic building blocks (roasted garlic, cultured butter), others are my preferences to the traditional (harissa for chili paste, sherry vinegar rather than, say, balsamic) and then some are unique ingredients that have extreme versatility and use (pomegranate molasses, za'atar). So let me do a little explaining to share why when you come to my kitchen, you will always find these ingredients, and how they can add to your own culinary arsenal...

POMEGRANATE MOLASSES

The word "molasses" always brings to mind the dark, sticky, by-product of the sugar process, but, in other parts of the world, the flavor of peak season fruit is captured as fruit molasses. Fruit molasses (pomegranates, figs, grapes, dates, etc) is made by cooking down fresh juice until it reduces to a syrup - I actually show how to make your own in my cookbook. Pomegranate is one of my favorites because it has that beautiful sweet flavor coupled with a nice tart bite. For me, a good pomegranate molasses is like a great balsamic vinegar - fantastic in vinaigrettes, a beautiful marinade and sauce for chicken or ribs, and just as delicious drizzled over berries or ice cream. I never run out of ways to use this stuff (pom martini anyone?) and always have a bottle or two on hand.

HARISSA

Harissa is my absolute, go-to chili paste, though I still have love for sriracha! I make a homemade version myself, and it has my ideal heat level (not scorching) and flavor. This North African sauce has gotten really popular, and you can pretty easily find a bottle at most specialty stores and gourmet grocers. The uses are endless - incredible as a roast chicken marinade, mixed with honey as a sweet and spicy salad dressing base, perfect for a spicy mayo, mixed with cheese and stuffed into olives, and any other way you usually use hot sauce. Each version of harissa has its own unique spice blend, so what's nice is it adds complexity to simple dishes (without much work).

ROASTED GARLIC

I'm like literally giving away all of my secrets. I roast garlic every week and use it wherever I would normally use raw garlic. It's just garlic, only waaaay better. Roasting garlic (which is as simple as cutting off the tops, slathering with oil and sprinkling with salt, wrapping in foil and roasting at 400° F for an hour) takes garlic to another level - another deeper, nuttier, less sharp, caramelized level. You could eat the cloves as they are, and they can be mashed right into a paste. So rub them onto a steak before grilling, make the best garlic bread of your life, give your soups or stews new depth, throw them into mashed potatoes, mac and cheese, rice, your morning eggs...you get it.

SHERRY VINEGAR

If I were to have a house vinegar, this would be it. I'm pretty sensitive to extremes of flavor - too salty, too sweet, and, in the case of vinegars, too acidic. Sherry vinegar has acidity, but it's not overbearing. It's balanced with a honeyed sweetness and complexity of flavor, so it adds more than face-puckering tartness. There are three types - vinagre de Jerez, vinagre de Jerez Reserva and vinagre de Jerez Gran Reserva (in order of how long the vinegar has been aged). The middle one is what I use day-to-day - to deglaze my pan-roasted brussels, drizzled on my spiced, butternut squash soup, for a crazy beurre blanc. The Gran Reserva is perfect to finish a piece of fish or for a cheese plate - it's a bit more expensive but you only need a few drops to add incredible flavor.

ALEPPO CHILI FLAKES

Aleppo chilies are my all-around favorite chili flake for cooking, and I've talked about them in depth in the past. Aleppo chilies come from Syria and are comparable in heat and flavor to ancho chilies - they're fruity, moderately hot, with smoky undertones that come from a process of being sundried. The heat is immediate, and it lingers a bit.

CULTURED BUTTER

What IS the deal with cultured butter you may be asking? What you generally find in the refrigerator aisle of the grocery is basic butter, cream that has been churned into a solid, sometimes with the addition of salt. But back in the day, that cream used to sit a bit, ferment, grow a bit of bacteria before being churned, and the result was slightly tangy, nutty, rich cultured butter. Some small companies are now producing this old-school butter (sometimes called "European-style"), and it's just, frankly, better butter. The flavor is amazing (kind of like that ideal, butter taste), but also, it's a bit higher in fat, which is what you want for baking to produce tender, fluffy cakes and biscuits.

ZA'ATAR

Za'atar is my stuck-on-a-desert-island-and-can-only-bring-one-spice-blend choice. To me, it's like a more interesting Herbes de Provence - the basic blend has dried za'atar (or thyme), sesame seeds, and sumac, and because of these, it is at once herbaceous, nutty and tart. I make my own blend, the simplest version (the one in this compound butter), because it allows me to layer in other flavors as I see fit, but the store-bought stuff is still amazing. Again, you will always see a jar of this in my pantry because I go through it - for my weekly roast chicken, on my garlic bread, sprinkled on a salad or roasted veggies, mixed with a bit of oil as a dip for flatbread, in my aioli. Once you start using za'atar, you kind of start to wonder how you seasoned food before you had it. It's that good.

TAMARI

Tamari is your upgrade to soy sauce. Both are made from fermented soy beans, but soy sauce generally comes from a mixture of soy beans and roasted wheat. Tamari, on the other hand, is the by-product of miso and little to no wheat is used in the process (making it a great, gluten-free option). The main differences are in texture and taste, with tamari being a bit thicker, richer, smooth and less salty. This is an easy switch.

MEXICAN CHOCOLATE

Yet another ingredient I keep in my pantry is Mexican chocolate - thick, sugary-cinnamon tablets of sweet dark chocolate. That should be reason enough for why this chocolate is included on my list because it is sooo easy to snack on this stuff like it's going out of style. But beyond straight consumption, I also love cooking with it - for killer hot chocolate or a mocha, in a simple pot de crème or chocolate sauce, for a chocolate bread pudding, shaved on top of ice cream, baked into a cake. It's a bit drier than traditional chocolate, so it works well when combined with a liquid like cream, and when baking, make sure to up the moisture factor with sour cream, buttermilk of crème fraiche.

TRUFFLE SALT

There are not too many things that rival the flavor of truffles. When my husband and I first met and we went grocery shopping, he nearly fell over when he saw what truffle oil costed. But after one truffled meal, I caught him on his own truffling take-out!! I certainly don't advise that, but I will say that as of late my taste buds have been preferring truffled salt over the other methods. It's expensive, but a little goes a long way here. It's great to finish a piece of steak or fish and adds that truffled flavor without the synthetic flavors you can often find in the oils and butters. When my girlfriends come over, I put this to great use and make a homemade, truffle-honey butter popcorn...

MAPLE SUGAR

Lately, my cooking sugar of choice has been maple sugar. It's a sugar from the maple tree that tastes a lot like the syrup; it's also unrefined, full of antioxidants and minerals and has a lower glycemic impact. I use a bit less than white or brown sugar when I'm baking, and I think the flavor is out of this world.

PIMENTÓN DE LA VERA (SMOKED SPANISH PAPRIKA)

Cooking requires a skillful layering of flavors, and this spice gives heat, smoke and a bit of bitterness. Peppers from the La Vera region in Spain are oakwood-smoked and dried before being milled, and the spice comes in three heat levels so you can choose what works for your palate. When I want to add smokiness without going through the effort of physically smoking something, this ingredient gets thrown in - to almost all of my dry rubs, to amp up a gratin, my shakshouka, and even pasta (bacon-less carbonara!).

Hope you guys enjoy this exotic pantry - would love to hear from you what makes your list!

Link Love: Valentine's Day

LINK LOVE: VALENTINE'S DAY

Valentine's Day is fast-approaching, and I thought I would share with you guys some thoughts, food and gift ideas and even stories for the big day.

Here is, by far, the best chocolate gift roundup I've seen including ones "for the bae in training" and "for the lover of surprises." - Tasting Table

The only thing missing from this collection are the chocolate-covered potato chips from Royce.

For those of you not yet at the chocolate gift stage, you can say it with a card, and who better to say it for you than Drake. Love this! - Refinery29.

Check out this perfect Valentine's Day dinner menu complete with shopping list and detailed how-to (who doesn't love spaghetti carbonara?!?), but I must say I would much prefer, at the end of the meal, this other recipe for "Chocolate Pudding You Can Serve Naked." - Food52

If a big dinner isn't your thing, I love the idea of staying in bed all day and making french toast. Here are seven splurge-worthy recipes to choose from. - Food & Wine

Before all of that good food, why not work out with your partner with these great moves? I totally miss my boxing workouts of old with my husband (sorry about that jaw, baby). - Shape

For traditional but with a bit of edge, you can NOT go wrong with a fragrance for a guy or gal from my favorite boutique. -Twisted Lily

For inspiration, here's a pretty cool collection of love stories - some traditional and some not-so. - Vogue

And last, but not least, a bit of marriage advice from a couple who's been married for 50 years! From one of my favorite sites. - Nowness

Do it up for the Super Bowl!

DO IT UP FOR THE SUPER BOWL!

Any excuse to get my friends together, cook and watch something on the big screen is good enough for me, but the Super Bowl is one of my favorite times! I still cook it up, but it's my time to add a bit of finesse to casual comfort and finger foods. I'll be the first to admit: these aren't your everyday football foods. BUT I can guarantee (from experience) as the dudes are wharfing down the ribs, no one cares how typical they are - just how good they taste...Now that almost all of the posts from my old blog have been moved over to this new site, thought I would share some oldies but goodies that would be really fun for this weekend's game-watching.

TEMPURA WINGS WITH SRIRACHA-HONEY

I grew up in Florida watching football, and when it comes to watching sports, my mind flashes to two things: wings and ribs!! These wings are what you want - crispy, not greasy and super tender with a sweet and spicy sauce. I like fish sauce for a little funk, but leave it out if you don't have it. The best part is you don't need the skin here to get crackling-perfection, so I guess we could almost call these healthy....

BABY BACK RIBS WITH POMEGRANATE MOLASSES

Fall-off-the-bone ribs (as you can see from the photo...) with a serious barbeque sauce, sweetened with pomegranate molasses. Your guests might need bibs. Need I say more?

SMOKY LAMB SLIDERS WITH MINT-CHILI PICKLED CUKES

Sliders are another staple of mine, and these are smoky and spicy and juicy. If you're lamb-squeamish, use beef or an Italian pork-beef blend, and they'll be just as good. Go for a mini brioche bun for the ultimate in pillowy, buttery flavor.

CHEESE BREAD, BRAZILIAN-STYLE...

I swear these are easy, and some of my friends-who-don't-cook-that-often can attest since they've made them. No yeast - so none of that rising and punching down nonsense - just a bit of kneading together of ingredients, an hour of rest and they are ready to bake. They use tapioca starch which you can get at Whole Foods, and they are seriously delicious.

TRINI-STYLE WONTONS

Wontons are one of those things you kind of have to do and mess up folding and then will be a pro at forever. and they are a great finger food that you can stuff with just about anything. These are Trini-style because they were inspired by some I get in Crown Heights, Brooklyn at the Trini-Chinese spot. I baked them because I was feeling healthy, but if you have the oil going for the wings, fry 'em up for a minute or two until golden brown - this is, after all, a special occasion.

HARISSA-CHEESE STUFFED FRIED OLIVES

Please, don't make fun of me. Who serves olives for a Super Bowl party?? Stuff them with cheese, make them spicy, fry them and see what happens...

Don't forget that you need something to wash all of this good food down with. Do yourself a favor and make a pitcher of something and let people help themselves to that and beer from the fridge, so you can relax and hang with your friends and fam! Have fun watching the Super Bowl this weekend!!

Holiday Gift Ideas for the Cook, Food-Lover (or Yourself!)

HOLIDAY GIFT IDEAS FOR THE COOK, FOOD-LOVER (OR YOURSELF!)

It is certainly the most wonderful time of the year, and I wanted to share with you all some gorgeous and fun gift ideas. Some of these I have and others are fantasy gifts (hint, hint hubby), but I think any cook or food-lover would be thrilled to receive these. Enjoy!

HANDMADE OLIVE WOOD SPICE SERVER & ETCHED IRON DISH TRIO | Connected Goods

I came across Connected Goods some time ago and have been addicted ever since. The website carries unique and beautiful items that range from handmade quilts and baskets to jewelry and kitchen accessories like these. But the best part is that everything on the site is artisan-made, either locally in the States or internationally, where they employ strict, Fair Trade practices. Each item can be sourced back to the maker, which makes this type of shopping all the more sweet. I personally use this spice server every day!

HAND PAINTED ENAMEL TIFFIN | Connected Goods

It was hard enough to only choose three items from this site! But I do think this Kashmiri tiffin is a lovely addition to anyone's kitchen. Throughout South Asia, tiffins are used as lunch boxes for working individuals or children at school - the beauty is in the fact that it has a number of compartments to keep your food separate AND hot. These are fun to take for a picnic or even to use as serving bowls at dinner. I'm also a fan of stainless steel over plastic any day...

Food52 Mexican Hot Chocolate Gift Set.jpg

MEXICAN HOT CHOCOLATE GIFT SET | Food52

Food52 has outdone itself in its Provisions section - I literally can't visit it without finding 10 things I MUST have for my kitchen. This is a great gift for the chocolate lover and comes with a little woven basket full of cinnamon-y Mexican chocolate, a traditional frother, and clay pot. I personally always have tablets of Mexican chocolate lying around to make thick and luscious Mexican hot chocolate (spiked around the holidays...)

AMBATALIA UTENSIL WRAP | QUITOKEETO

This is another site that acts as a dream kitchen wishlist....This linen case is perfect for those of us that don't want to use (and waste) disposable flatware. Carrying around your own silverware just became stylish and chic (and environmentally-friendly!).

TORTUGA RUM CAKES | TORTUGA

Not too long ago, I took a truly amazing vacation in Barbados with great friends. All of the low-carbing to fit into my suit went out the window, and in the airport on the way back, I ate 2 of these out of the box. Truthfully, I just placed an order for a silly number of cakes to give away to friends and family (the chocolate and coffee ones) for the holidays and picked up some chocolate rum balls too. You won't regret these - they are everything you want in a good, boozy rum cake.

AGED TIN CAKE STAND | CANVAS INTERIORS

And while on the subject of cakes, here is the perfect stand to display your rum cake. Tiers and cake stands are great for holiday parties and summer entertaining alike, and I'm always looking for ones with a bit of edge - not too perfect, a bit antique. This one is a standout, and hopefully my friends are reading this because I don't have it yet!! :)

MASANOBU KNIVES | Korin

Great knives are second to none for someone who likes to cook, and these are the ones I use day in and day out. Love these because they are forged from Japanese steel, keep their edges, have great balance and weight, but are also Western-style. As a gift a few years back, my husband got me three of them - a Santoku, a slicer, and a pairing knife - and that's pretty much all I need. Needless to say, that made Christmas for me!

MOROCCAN TAGINE | LE CREUSET

When I was in Morocco a few months back, I learned the art of the tagine. Sure, I had been cooking them for years, but this was the real deal. The traditional tagine is made out of clay which retains heat amazingly well and lends itself to long slow cooking. Usually, it's all done on the stove top. What I love about this modern version is that it's cast iron, which means it too has great heat retention and is excellent for braises, but you can also sear right on the stove top and then transfer to the oven - braised short ribs, lamb shanks, stewed chicken all would be incredible in here.

CHOCOLATE-DIPPED FIGS | ZINGERMAN'S

Zingerman's is THE go-to for mail-order foodstuffs - from Italian wild cherries to global breads to truly gorgeous gift baskets. I can always get hard-to-find ingredients and spices here, and they also offer delicious monthly clubs (including a bacon club). I don't think chocolate-dipped figs really need any more explaining...enough said!

HAND-BLOWN DECANTER | ahalife

Simple and elegant, this decanter crosses design boundaries and easily fits on anyone's dinner table. Quite frankly, I'd serve water in it too if I had non-drinkers at the table.

GLENNA SERVEWARE | ANTHROPOLOGIE

When I was cooking and photographing my cookbook, any time I needed a little culinary accessory, a plate, a Moroccan tea glass, whatever, I would run into Anthro. They just have beautiful stuff, plain and simple. I'm loving the bowls and platters here.

DAYNA DECKER CANDLES | DAYNA DECKER

When the holiday cooking is done and you want to clear the scents out of the kitchen, these candles do the job. All of the scents are transporting, and they burn forever. Plus, the wick makes a little sounds like a small fire burning, a crackling. Love.

Huffington Post: Why Finding Yourself is Overrated

Huffington Post: Why Finding Yourself is Overrated

So I recently started blogging for the Huffington Post’s Third Metric and wanted to share with you all my very first post! It is right in line with the new year, new beginnings, and all of those resolutions we are desperately trying to uphold. As always, I welcome any comments you might have!

WHY FINDING YOURSELF IS OVERRATED

I love finding simple inspiration in daily life — morning Yogi tea, Instagram, a mantra on my bedroom wall, or kind gesture in the streets. Inspiration can be direct or indirect, get you hyped up and fill you with confidence or even reveal something or, rather, reframe something you didn’t know you’d been thinking. For Christmas a few weeks back, one of the gifts my husband gave me was a sweet coffee mug that directly spelled out something I probably already knew — that life isn’t about finding yourself. It’s truly about creating yourself.

Books, movies, well-intentioned friends, a “gap year” all push us to eat, pray and love ourselves into figuring out who it is we really are, what we really want to be or do with our lives. As if our true self is hiding out there somewhere and we’re going to happen upon it! We’re going to be in a restaurant in Berlin, a temple in Thailand or in a sweaty Bikram yoga class when we have an “aha” moment. Discovery vignettes are always beautiful or dramatic, no? All of that may actually happen, but what this one, little phrase made me realize is that this concept of “finding yourself” gives permission for the process to exist outside of us, externalizes it so that we think we have to visit the right place or be in the right set of circumstances (usually not working) to understand who it is we really are. It shifts the control away from us as if we don’t have it in our power to realize what we want right here in our own home, office or even car.

Destiny is not a matter of chance; it is a matter of choice. It is not a thing to be waited for, it is a thing to be achieved. — William Jennings Bryan

I, in fact, did have an “aha” moment, but my own life shifted not when I realized what it was I wanted to do as a career, how I could turn what I love (cooking) into what I live on a daily basis (chef and cookbook author). It actually happened when I came up with a game plan of how to do it. We all have the power to not just discover who we are but to decide who we want to be. To take actionable steps towards that life starting right now. To pick our point B and write out just how we think we are going to get there.

Not everyone is going to have a sudden bolt of self-actualized inspiration. It may be a slow build to an understanding, and that’s fine too. Either way, both are merely the beginning. The beginning of the beginning. From there, it’s about the plan, the journey, the work, the day-to-day grind in many instances to make your dreams and visualizations a reality. Here’s a transformative piece from James Altucher that spells out the A – WW reinvention game plan. No one said it would be simple!

I, myself, am personally chipping away at my mental life schematic on a daily basis across work, family, health and personal. I always start by envisioning the ideal and figuring out what I have to do in the short-term and then what consistent long-term measures have to be taken. I try to create my life as I want it and take joy in each step. I urge you to do the same — take your future on as your charge, predetermine your own life, and create yourself exactly the way you want.

Cover for My Cookbook, Exotic Table

Cover for my Cookbook, Exotic Table

At long last! I have been working on this cookbook for some time now, and we are reaching the final stages. I am beyond excited and can’t wait to share all of the delicious recipes and tips with you guys. In the meantime, I thought I would share the cover, and isn’t it apropros? Me adding a dash of something special to put a signature twist on a dish…

The book will be available for pre-order from Amazon sometime in July, so I’ll update you all then. The release date will be some time in October – perfect to start planning Thanksgivings, holidays, and family dinners!

Thanks for all of your support through the years to make this dream become a possibility!

Our Global Kitchen @ The American Museum of Natural History

Recently, a friend suggested I check out an exhibit at the American Museum of Natural History called Our Global Kitchen, and it could not have been more up my alley. I stood in front of each piece of the exhibit for silly amounts of time, greedily absorbing as much as I could. For anyone interested in food – farming practices, what local means to different cultures, how trade has shaped cuisine, the science of taste, connectivity between food and heritage – this is an extremely informative and fun exhibit that I highly recommend and may end up checking out again!

This exhibit literally walks you through so many details on the history and evolution of food – it’s amazing. The initial portion details how farming practices have changed, evolved to fit while simultaneously shaping our food needs. I was amazed at how chicken and eggs have increased production for our demand.

This is a global exhibit, so getting to see how farming works in other places around the world is fascinating. Though I am a huge fan of Gotham Greens in BK!

You walk through a typical Aztec market and see how ingredients, like chocolate, were used then (savoury not sweet!).

A look at how Kublai Khan ate shows how Mongol rule created a unifying force and a true blend of foods. Is it fusion? Can you call it that?

What’s interesting is that I lightly touch on a few of these points in my cookbook, in terms of how I see food now and evolving in our much younger country. I think history will repeat itself with all of the ethnicities in America contributing to a rich food culture. What do you think?

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