While hoards of tourists flock to Tuscany and the Amalfi Coast every year, Puglia has managed to retain a quintessential Italian flair — not to mention a cuisine boldly celebrating the freshest flavors of the Mediterranean.
An ode to the most meta breakfast you’ll ever eat. Continue reading “how to make oat milk (+muesli to go with it, too)”
An inconvenient blessing in disguise… Continue reading “3 ways growing up without a microwave changed my relationship with food”
It’s impossible not to feel an affectionate warmth towards Julia Child while reading My Life In France, an autobiography co-written with her husband’s grand-nephew, Alex Prud’homme. Continue reading “4 indispensable cooking lessons from Julia Child’s “My Life in France””
“I’m a food writer, and I want to give up Instagram for 40 whole days” — said no one, ever. And yet, here I am. Continue reading to find out why. Continue reading “why I decided to give up Instagram for lent”
Pops of juicy blueberries meet fragrant rosemary, tangy citrus, and sweet honey for a less indulgent but equally as delicious scone. Continue reading “blueberry spelt scones with rosemary and lemon”
A seafood lovers’ slice of heaven…
Continue reading “a taste of Lisbon”
It’s not everyday that you get to step away from your desk to unwind and enjoy a balanced, wholesome lunch.
Chloe Vichot is on a mission to change that with the opening of her new restaurant, Ancolie.
When I was in France, I experimented with a whole slew of root vegetables. Turnips, celeriac, parsnips, black radishes — you name it, I roasted it.
Is it just me or do you ever learn a new word or idea and then end up hearing it more and more often in conversation or in passing on the street? For the longest time, I brushed off these instances as mere coincidences. However, there is legitimate scientific backing behind it all. Known as Baader-Meinhof, this phenomenon explains our cognitive bias to “inflate the importance of recent stimuli or observations.”
Whether it’s the work of destiny or simply our brains’ prejudice towards patterns, I have no idea. However, the Baader-Meinhof Phenomenon does explain a whole lot when it comes to my understanding of food waste.
If you were to tell me in high school that, after graduating college, I would pack up and move abroad, I would more than likely have laughed in your face. My image of post-graduate life involved hole-in-the-wall NYC apartments and cubicles, not working abroad.
But I suppose life can surprise you when you’d least expect it because, as I write these very words, I’m sitting in an empty apartment in France surrounded by two gigantic suitcases, a boarding pass, and 8 months of pinch-me-this-can’t-be-real kind of experiences.