The what, why, and how of urban composting when your apartment is tiny and your backyard, nonexistent.
A poignant look at how the revolutionary “hippie” food of the 1960s and 70s — from sprouted whole grains and legumes to organic produce, soy, and macrobiotics — evolved into what we eat today.
An ode to the most meta breakfast you’ll ever eat.
An inconvenient blessing in disguise…
If it’s possible for words to nourish you, Julia Child’s do just that.
“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.
Pops of juicy blueberries meet fragrant rosemary, tangy citrus, and sweet honey for a less indulgent but equally as delicious scone.
A seafood lovers’ slice of heaven…
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.
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.