My senior year of college was a scramble to cram as much of the “college experience” into my days as possible. This involved a lot of assisting— I was an assistant music director at the radio station, a teaching assistant … Continue reading
This week has been a roller coaster ride of uncertainty, and when I’m uncertain about things that factor largely into my life and well being, my mind turns into a simulator of worst case scenarios. Like the NASA astronauts or … Continue reading
Most people cite family members as having the most influence over their personal taste and culinary development, but for me, that person is my friend Vince. We’ve known each other since I was born, and without him, I would have … Continue reading
I tried to make a peach and blueberry galette on Sunday and failed miserably. The tart’s sugar levels were off and crust wasn’t rolled thin enough, turning it into a rock hard biscuit surrounding a pile of roasted fruit. This … Continue reading
I have tried to start an apartment garden a number of times and have always been met with failure. The first plants died during an ill-timed vacation, the next (pictured above) wilted for reasons unknown, and my beautiful basil plants … Continue reading
Pictured above: Me at age 4 or 5, along with the neighborhood gang. Identities have been concealed to protect the innocent. I will officially turn twenty-five at 2:53pm today. The combination of high temperatures and my birthday means no cooking … Continue reading
I only cooked one night this weekend for a dinner party to celebrate the visit of my friend Inbal. She moved to Israel last year, but she’s back for the month to visit friends in all corners of New York … Continue reading
As a child, I despised Fig Newtons more than any other lunch bag item. I couldn’t stand the mealy texture of their filling or the moist cookie surrounding it, even though the commercials hailed them as a refined confection. They … Continue reading
Despite temperatures in the nineties, I continued my trend of incredibly easy desserts this afternoon by making a blueberry crisp. It’s cheap, it’s fast, and you can usually make it without having to run out for special ingredients as it … Continue reading
When I think of pie, my mind immediately goes to setting up a workstation complete with flour, ice water, a rolling pin, and plenty of wax paper. I recall the careful waiting game of chilling the dough, then rolling it … Continue reading
