During the pandemic, I’ve been ordering my groceries from Whole Foods through Amazon. This week I decided to juice. On the Amazon app, a package of organic celery costs $2.99 and a package of regular celery costs 30 cents. I knew that if I washed the celery well, it wouldn’t matter that it wasn’t organic.Continue reading “What To Do With 10 Pounds Of Celery”
I’m not the biggest fan of raw kale salads. I think raw kale is tough and can be hard to eat.
This Thanksgiving I stayed in Boston and celebrated a micro-Thanksgiving. I gathered inspiration for a pared down menu from Ina Garten and The New York Times; however, I found a lot of the recipes had so many ingredients and would require so much more work than my family recipes.
Charcuterie boards are really having a moment. It seems like everyone is making charcuterie boards and posting them on Instagram.
Why not celebrate a half birthday? A sachertorte is one of the most famous Viennese culinary specialities, I just found out from Google. More importantly, it’s a delicious, somehow sense and light chocolate cake.
This recipe is so easy to make. Seriously, it takes 15 minutes tops to put together.
I made this apple pie to celebrate the election. I modified Ina Garten’s pie crust a little bit. I used cold Tito’s vodka instead of water to make the crust more flaky.
I was reading Bon Appetit this summer when I came across this beautiful recipe for a tomato tart. Unfortunately, it wasn’t gluten free or cow’s milk free. I remade the recipe with foods that agree with my body. For the crust, I used Simple Mills almond flour crackers and for the cheese I used plainContinue reading “A GF Tomato Tart Inspired By Bon Appetit”
I’ve recently been so obsessed with figs. Two weekends ago, I went to an Italian restaurant in the North End and had these amazing broiled figs that were stuffed with goat cheese. They were presented on a bed of prosciutto and drizzled with balsamic glaze. I couldn’t get them out of my mind so IContinue reading “A Quick Snack…Figs + Goat Cheese”
Since going (mostly) dairy free two years ago, I haven’t been able to have it. The weather in Boston has been so gloomy that all I could think about was this hearty soup!