It’s hard to figure out a good grocery situation in NYC. I often find myself schlepping heavy bags on the subway, far too exhausted to cook by the time I’m home. In the past I have never been organized enough to try a delivery service like Fresh Direct, but for the...
This post is less of a recipe than (what I think is) a brilliant bring-to-work food idea. Like many of you, I’m sure, I don’t have an easily accessible refrigerator near my office, which means that most of what I bring to eat should taste good at room temp. As hot or...
This salad is inspired by one at Frankie’s Spuntino, a favorite neighborhood restaurant with an entirely delicious menu. I did my best to mimic all of the most notable flavor elements — the mint, fennel, and celery leaves make the dish. I knowingly changed a...
This Sunday salad makes the perfect meal to close the weekend with. It’s decadent enough for a Sunday dinner but is light and healthy to ease the pain of Monday morning. The curly kale holds up well to the dressing, and the flavors continue to blend overnight, so...
2 pounds brussel sprouts 2 tablespoons tahini juice of one lemon 2 tablespoons water 3 tablespoons olive oil 2 cloves garlic, minced salt and pepper sesame oil (optional) sesame seeds (I used black sesame seeds for a pretty color effect) Remove stump and outermost...
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