Gluten Free

Making a Classic South Indian Breakfast

I hope at this point, my deep love and appreciation for Indian food is known…

Corned Beef and Cabbage

Saint Patricks Day is around the corner, so it’s officially Corned Beef and Cabbage season!…

Soy and Ginger Braised Brisket

Brisket is a classic cut of beef in Jewish homes, and so it was a staple in my home growing up. My Mom always made it on Fridays for us to enjoy over the weekend. I’ve updated mine with some of my favorite ingredients from my local Asian supermarket: high quality soy sauce and fresh ginger!

S’mores Macarons

Olivia is back in the kitchen to turn the tables on me, yet again! Today I’m tackling a French patisserie classic—macarons. We layer crunchy meringue cookies with soft marshmallow fluff and lightly bitter chocolate ganache. You’ll want some more of these s’mores macarons!!

Romantic Valentine’s Day Meal for Under $20

s the name of the game. HOWEVER—single or not, I’m still going to make myself an amazing meal, regardless of my relationship status. This year I challenged myself to make a fancy meal for under $20, and with a few easy tricks, you’ll have an expensive looking meal that doesn’t break the bank!

Making Every Condiment From Scratch

Each dip is ideal for a French fry, chicken tender, and/or any other finger food that exists.

Food with Friends: Jackfruit Nachos with Charred Poblano Queso

Today we take on—nachos! My literary agent and friend, Sabrina, shows me how to make her best nachos. Then we turn the tables and I make her my Jackfruit Nachos with Charred Poblano Queso.

Warm Citrus Toddy

I start this recipe with a high quality spiced tea, which creates a super flavorful foundation for the rest of the drink. I choose a cardamom cinnamon variety here, but any spiced tea will work! Next, I use the zest and juice from three different citrus fruits: lemons, for tang and acidity, oranges, for sweetness, and blood oranges, for color.

Slow Roasted Salmon with Citrusy Arugula Salad

If I had to pick a favorite fish, I would have to say salmon! Not…

Food with Friends: Duck à l’Orange

Today the tables have turned yet again! My culinary producer, Rachel Dolfi (@rachelanndolfi), asks me to make a French classic—Duck à l’Orange (recipe adapted from Daniel Gritzer’s Duck à l’Orange). Crispy, crunchy roast duck is paired with a sweet and lightly sour orange sauce, using bitter oranges.