But if I can’t go, this is the next best thing.
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why we’re all going crazy over bitter greens—and have been since forever
Musings on the circuitous nature of trends… plus cooking tips, flavor pairings, and recipe suggestions.
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anchovies and adulthood
The one experience that opened my eyes to the fish everyone loves to hate.
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on cooking through grief
When grief entered my kitchen, people instinctually wanted to feed me. But I didn’t need food — I needed to cook.
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when words failed, ratatouille didn’t
How this humble peasant dish helped me feel at home in Paris.
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how to make oat milk (+muesli to go with it, too)
An ode to the most meta breakfast you’ll ever eat.
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blueberry spelt scones with rosemary and lemon
Pops of juicy blueberries meet fragrant rosemary, tangy citrus, and sweet honey for a less indulgent but equally as delicious scone.
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a taste of Ancolie, featuring mindful eating, French-inspired flavors, and sustainability
The concept is simple: thoughtful meals curated with seasonal, locally-sourced food. The best part? It all comes in reusable glass jars inviting New Yorkers to slow down, indulge responsibly, and enjoy every bite.
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6 ways to eat beets
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. I also ate my fair share of beets, a nutrient-dense vegetable from the same botanical family as spinach, Swiss chard, and quinoa.
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10 things France has taught me about food
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 […]
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one taste at a time 