Recipe: Leftovers Salad
The East Village is not exactly known for its spacious apartments. As a matter of fact, my building, much like many of the surrounding ones, is a renovated tenement,…
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Quasi-recipe: Lovely lentils
Inspired by one of my favorite side dishes at LIC Market, I set off to incorporate lentils into my salad yesterday. There are so many good things about lentils and…
Recipe: It’s quinoa-nderful!
Instead of oatmeal, I sometimes like to use quinoa for my morning meal. It’s just as nutty, filling, and tasty as an instant oatmeal package would be, but better, nutritionally…
Recipe: Chilling with Chili
Ah, the one-pot meal. What could be easier? Chop up a bunch of stuff, chuck it in a pot, cook it, and chow down. If you have a big…
Garlicky goodness
Welcome, class, to today’s Fresh Pick: GARLIC Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout…
Simply delicious: Part 5
One of my favorite magazines (and websites) is Real Simple, so I’m here to share with you some fantastic articles that I’ve recently come across: 7 Easy Kebab Recipes:…
Simply delicious: Part 4
It’s time for ice cream and who better to dish up some great recipes than Real Simple? Make-Your-Own Ice Cream Recipes: Put your ice cream maker to good use…
Take lemons and make…something with lemons in it.
Welcome, class, to today’s Fresh Pick: LEMONS Throughout the eons, lemons have been used for a multitude of nonculinary purposes—as an epilepsy remedy, a toothpaste, an invisible ink and…
Mascarpone. How cheesy.
Welcome, class, to today’s Fresh Pick: MASCARPONE Hailing from Italy’s Lombardy region, mascarpone is a buttery-rich double- to triple-cream cheese made from cow’s milk. It is ivory-colored, soft…
Do you Dijon?
Welcome, class, to today’s Fresh Pick: DIJON MUSTARD Hailing originally from Dijon , France, this pale, grayish-yellow mustard is known for its clean, sharp flavor, which can range from…
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