This past winter, I was in a bonafide cooking rut—which I have to believe happens to the best of us. Looking back, the cold and dreary, mid-Feb-in-NYC weather may have had something to do with it, because I couldn’t muster up the creative energy to do anything besides roast vegetables with abandon.
If I wasn’t careful when entering the cellar, I’d walk face-first into a thick leg of prosciutto curing as it dangled from the ceiling. And then, of course, there were the orderly rows of mason jars lining the bottom shelf, filled with last season’s tomatoes picked at their peak from the garden and promptly canned. More often than not, I’d spot a crate of potatoes on hand for gnocchi, occasionally a stray box of garlic cloves, too. Continue reading “the Italian narrative Hollywood loves may very well never change, but I can”
Caesar salad always came with a caveat.
No anchovies, please.
And if they were part of the dressing, well, there goes that. There’s always caprese.
So having not ever come within fork’s distance of an anchovy in my entire life, I nonetheless absorbed my mother’s strong aversion to the slimy, hairy fish and decided that I too would never, ever eat it. Because ew. So gross. Continue reading “anchovies and adulthood”
Trays of lukewarm pasta sat on the counter, with the once pillowy ricotta and creamy mozzarella slowly solidifying around the mangled ziti. Day-old ciabatta sat on a cutting board, crumbs strewn about, with a half-eaten plate of chicken marsala resting on the stovetop — crimini mushrooms trapped in the now congealed sauce. Continue reading “on cooking through grief”
The first time I heard the word, “ratatouille,” I was 14 years old and sitting on a cushioned movie theater seat, snug between my mom and my sister, watching the rat Remy come to life as an ambitious Parisian chef. I chose gummy bears and my sister, popcorn, and we sat next to each other to pass the snacks back and forth, enjoying the salty crunchiness of the popcorn and sweet chewiness of the candy.
Other than the hour or so of Pixar-animated entertainment, the movie didn’t make much of an impression on my young-teen mind. In fact, I barely thought about the story or the food again until six years had passed and I was sitting on a wobbly, white plastic stool in a tiny kitchen in Paris. Continue reading “when words failed, ratatouille didn’t”
The what, why, and how of urban composting when your apartment is tiny and your backyard, nonexistent. Continue reading “a beginner’s guide to urban composting”
An inconvenient blessing in disguise… Continue reading “3 ways growing up without a microwave changed my relationship with food”
“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”
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.
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.