photo (115)

Last week I was fortunate enough to participate in an amazing cooking competition with seven other lovely ladies. The judges were phenomenal and I was proud of all the food I was able to produce: Curried Red Snapper Tacos on Coconut Naan with Mango Avocado Salsa, and Cumin Yogurt; Mexican rice with coconut milk, fried plantains dusted in a garam marsala sugar with dulce de leche, and of course, a margarita made with cardamom, ginger, and smoked salt.

It was outstanding. Take a peek at the video!

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Posted by on March 7, 2013 in Uncategorized


And now, for a bit of rye humor.

Why yes, yes I did make that joke ūüôā

Check out the article written by yours truly featuring a fascinating ingredient with whom I was recently introduced…

Ladies and gentlemen, may I present…Sprouted Rye?

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Posted by on January 30, 2013 in Uncategorized


Potato Pancakes! The any-time-of-day food

photo (109)What began as my third attempt to make gnocchi turned into a potato batter fit only for one thing: caking and frying. At first, I was devastated. But I love culinary blunders. Sometimes you wind up with a better creation than you started out.

So, using the Saveur magazine recipe for gnocchi, I added a bit of this and that, and ta-da! Golden, crispy and fluffy pancakes. I’m out of control

1 large russet potato

1 large sweet potato

1 shallot, finely chopped

3 oz spinach

1 1/4 semolina flour +

2 eggs, beaten

2 1/3 sticks butter, melted

Fresh sage (about 20 leaves)

1 tsp nutmeg

Salt and pepper to taste

Boil potatoes in large pot of salted water until tender (about 25 mins). Drain and cool. Peel and mash with masher or large fork. In a large saute pan, heat 2 Tablespoons olive oil, saute onion until translucent, then add spinach, heating until wilted, about 2 minutes. Add spinach and all remaining ingredients to mashed potatoes, mixing thoroughly. Season to taste,. Feel free to add ginger or red pepper flakes to add an extra dash of flavor!

Heat frying pan with 2 Tablespoons olive oil. Form batter into cakes, the size of your palm, and drop in hot pan. Fry both size, flipping once, about 6 minutes, until crispy and golden.


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Posted by on January 21, 2013 in Uncategorized


Go NUTS this Christmas

Go NUTS this Christmas

Need a quick-to-make, absolutely addictive, sure-to-put-you-at-the-top-of-the-nice-list gift? Look no further my dears! I am about to resolve your holiday trauma.

Go NUTS!! These sweet and spicey, salty and rich nut nuggets are so much more than snack. This is true love people

Feel free to mix up the spices and nuts you use in this recipe!

2 8-oz bags o’ nuts (I used almonds and pecans)

1 C Honey

1/4 C Maple Syrup

1 C Sugar

2 TBSP Cinnamon

2 tsp Ground Ginger

2 TBSP Salt

1 tsp Ground Cardamom

2-4 tsp Cayenne Pepper (depends how hot you like it!)

Heat oven to 350. Mix nuts in a bowl with syrup and honey to coat completely, lay them flat on a sheet tray, and bake for 10 minutes. Mix remaining ingredients in a large¬†bowl. Remove nuts from oven and carefully pour into the bowl of sugar mix (Careful! It’s super hot!) Mix thoroughly to coat and pour onto a sheet tray. Cool.

Break apart your little delights and pour into mason jars (if you don’t eat them all yourself first!)

Happy Christmas!

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Posted by on December 24, 2012 in Uncategorized


I am the Matchmaker: Bourbon? Beer? Meet Punch

Check our another Saveur link for this lovely little cocktail! Get those holiday parties commence kids!



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Posted by on December 11, 2012 in Uncategorized


First Saveur Publishing

Ok…call me crazy.


Very good. I don’t care. I am uninhibited. I am giddy to have my first published work on the Saveur website. It’s super small, super edited, and super SUPER cheesy.

May it be the first of many (perhaps less cheesy) food writing endeavours.

Look it!

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Posted by on November 27, 2012 in Uncategorized



Blueberry. Pancakes. Stop it.

Ah brunch, my absolute favorite meal that requires one hand for mimosa sipping and one hand for whisking fork to mouth as elegantly as possible when one has a feast before them.

Brunch with my roommate and I could mean only one thing: Fresh blueberry pancakes. And not just those pithy little watered down pancakes from a box. Oh no. Hearty pancakes that are golden and crispy on the outside, soft and cakey on the inside, and positively bursting with berries.

I called on my new place of work, Saveur Magazine, for some recipe help. Inspired by their online recipe, here is what created the magic:

For 8 delicious cakes:

1 cup flour
2 tsp sugar
1‚ĀĄ2 tsp fine salt¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
1 tsp cinnamon

1/2 cup greek yogurt
(I used  not quite all of a small 6 oz container of vanilla)
1 tsp baking soda

1‚ĀĄ4cup seltzer ¬†water or club soda (I used vanilla seltzer)
1 tsp vanilla extract                                                                                            1 egg  beaten                                                                                                      1 tablespoon cream
6 tbsp. unsalted butter, plus more to taste
1 pint fresh blueberries

In a large bowl, whisk the yogurt and baking soda. Let it stand for 10 minutes while you gather the rest of your ingredients. Whisk together your dry ingredients in a seperate bowl (whisking acts like sifting and breaks apart all the lumps in your dry ingredients)

Add the baking soda, seltzer, vanilla, cream¬†and egg to your yogurt mixture and stir in the flour mixture. Let the whole batter rest for 10 minutes. Pull out your nonstick pan, add 1 tablespoon of butter and heat the pan over medium-high heat. I was able to cook about three pancakes each time. Drop large spoonsfuls of batter onto the skillet. ( I love big pancakes, so each pancake was about 3 spoonfulls…about 1/4 Cup each) Let them cook on one side until bubbles start to form in the batter and the edges become golden. Sprinkle a large handful of blueberries onto each pancake. Flip and cook the second side. You’ll see how light and fluffy the seltzer and baking soda make these guys, while the yogurt makes them moist and tender.¬†Keep your oven on warm and slide two plate inside. As you make your pancakes, dish them out onto your warming platters so they stay hot for serving!

Serve with a relish to your starving roommate and serve with large glasses of oj…topped with a heavy dose of champagne. ūüėČ

Thank heaven…for little brunches

Happy Saturday brunch!

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Posted by on November 24, 2012 in Uncategorized


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