As many of you know, I am a wee bit obsessed with pickled products (my recipes for Pickled Ginger Peaches and Pickled Brussels Sprouts may give it away). If I had to choose, however, just one pickled ingredient above all others, I would pick the egg. It was my first memory of truly loving vinegar-y marinated goods, thanks to the most pickle-loving person on the planet, my pops.
Every Easter, he would take our colorfully-dyed eggs and turn them into a batch of the greatest pickled anything ever. His recipe was fairly straightforward, but the eggs were always magical. They became one of my favorite holiday traditions–one that I still uphold today, even down to the coloring.
Why then, are we talking pickled eggs on Valentine’s Day, you ask? It’s not just because I love them so, though that is definitely a factor.]]>
Chickpeas are a super nutrient-dense ingredient that needs a little dressing up sometimes. I mean, listen, I won’t argue eating a big bowlful just as they are, maybe with a little olive oil and salt, but sometimes they’re just… beans. Yeah.
Barely four weeks into 2017, I’ve polished my recipe for Chickpeas from Scratch and I decided to scribble down a few of my favorite chickpea uses. Here’s how I’m eating them every week, sometimes twice. I’m hoping that these non-recipes lend a little jolt to your home cooking.
Before we dig into the recipes, I have a very important announcement.
I’m hosting cooking sessions in the Boston area! It’s an opportunity for a small group of us to make some dishes, learn new things, eat, make new friends, and eat some more, of course. My first class is on Saturday, February 18 and there are a few seats left so please join me.]]>
Welcome to The Cooking Sessions, a series of one-of-a-kind cooking/lifestyle classes taught at chez moi (yesss!).
For years, I’ve been working to bring people together at pop-up markets that offer hand-chosen, small-batch food and through the recipes in my cookbook, Food Gift Love. After sharing kitchen experience while on my cookbook tour and at pop-up demonstrations, I’m now stirring things up with cooking classes on some of my very favorite subjects (and the most popular posts on this very site).
We’ll cook and eat and talk and eat and learn, together. Each class will take place in Lynnfield, MA, and includes refreshments, little jars and bags to take home – that’s if we don’t eat it all first! – and a special treat just for you.]]>
I’m going to keep this post short and sweet, because I don’t want to hold up getting this non-recipe into your wholesome little hands pronto. I sure do keep canned chickpeas on hand because dinner is so last minute sometime, but I prefer to have a pot of these in the fridge or even portioned out in the freezer for a quicker way to a satisfying meal.
This takes a little time to come together, but it’s the sort of time that’s mindless – you can do a hundred other things at the same time and still end up with a delicious pot that will give great meals all week, or ready for a jar to gift to a neighbor (perhaps with soup stock and some fresh veggies). The beans come out cooked as you like them, flavored only with the hint of bay leaves. You’ll want to season them with a touch of sea salt before eating them or adding them to other dishes.
In the coming weeks, I’ll share a few ways I use up this big post of chickpeas. Until then, enjoy! More so soon. xox
It’s a new year (so long, 2016!), and with it comes new beginnings and new opportunities to do things differently. This year, I am skipping the typical goals of more hours at the gym or cutting back on the small indulgences. Instead, I have decided to eat more than I have before. Yup, you read that right. I am going to add an entire meal into my daily life and it is all in the name of feeling better.
For too long, I have drank coffee like it is the nutritional equivalent to a healthy meal, and it is high time I started eating breakfast. It is considered the most important meal of the day, and it is high time I stopped treating it as an afterthought or an inconvenience.
With that in mind, I wanted to start with breakfasts that come together quickly and can be eaten in a (relaxed) jiffy. Here are five ways I am incorporating breakfast into my life–with some mighty tasty recipes, to boot.
How are you doing things differently in the new year? Please share any tips you might have on how you’re going to make 2017 the best year yet.]]>
I think we can all agree that 2016 was a bit of a rollercoaster ride, with some mighty-fine highs and some truly terrible lows. The one saving grace was that we were all on the bumpy ride together. And as we say goodbye to the woes and wonder of this year, we wanted to take a moment to look back on some of your favorite moments with us.
Turns out that 2016 was all about dinner parties, pickling, cocktails (I mean, c’mon), markets, dumplings, gift wrapping, and rhubarb. We can’t really blame you, as these are some of our favorite things, too. Before we dive into the top 10 stories of 2016, we want to know what would you like to see in 2017. Answer a short survey here. We’d love to know what you think and you may just see your idea on our site soon.
And now onto the top stories of 2016, and a very Happy New Year, dear friends.]]>
I go from Thanksgiving to Christmas with this burden on my shoulders, a baking burden. It’s as if every non-work moment is supposed to be filled with holiday cooking and if I’m not creating piles of cookies or stacks of dumplings in every spare second, well, then I’m not doing my duty as a true holiday lover. If I sit for even a few moments, those restless moments motivate me to scheme up the next baking task and get back to work fast — maybe a last minute loaf of Challah Bread laced with cinnamon and chocolate for my elderly neighbor or a stash of dairy-free Pantry Cookies for my sister’s freezer.
My mom says it’s a syndrome I have in common with my Honduran grandmother. We can’t sit for a few moments without feeling like we have NO RIGHT TO SIT WHEN THERE’S SOMETHING TO DO, like baking or cleaning or cooking or working, you get it. She didn’t speak English so I came to know her as the grandmother who couldn’t sit still because she was always engaged in some sort of project. Multiply that by a THOUSAND during the winter holidays.
Burdens, even the baking kind, create a lot of stress. And between baking, working, gifting, and trying to also simply enjoy this special season, I need about 10 months off. You too? Yeah.
Though I will take a few days off to recuperate and enjoy the holidays, I’ve developed a bunch of ways to cope in the meantime, to simply get on with it while taking care of me and ease the burdens (baking or otherwise) I place on my shoulders this time of year.]]>
This time last year, I was most certainly not baking – not a single cookie nor bar nor brownie. I was knee deep in operating a pop-up department store for food. And since pop-ups are the past and a permanent retail space is all over my future, I spend most of my moments writing and estimating and presenting, and a few of them baking from all of my friends’ new cookbooks.
Before I talk about all of those new cookbooks (below), I want to eat up all this Mandel Bread and talk about Molly Yeh‘s new cookbook Molly on the Range: Recipes and Stories From an Unlikely Life on a Farm. I first met Molly at the start of my own cookbook tour in the fall of 2015.]]>