shakshuka with chickpeas and cucumber yogurt

This is a shakshuka appreciation post. It’s long overdue.

The first time I had shakshuka was in the hellishly tiny kitchen of my college apartment a few years ago (I’m a latecomer to the world of shakshuka, I know).

I woke up one morning, probably more than a little hungover, to the smell of garlic frying. Sensing that a hangover cure was nearby, I stumbled into the kitchen and onto a beautiful sight: my best friend and then-roommate, Daniel, simmering a spicy, garlicky, cumin-heavy tomato sauce on the stovetop. The sauce alone was enough to excite me, but then Daniel told me he was about to poach eggs in it.

The game was forever changed. Read more

sweet potato peanut noodles with crispy tofu

One fateful day about two years ago, my mother (whom I lovingly refer to as “Betsy”) and I stumbled upon a kitchen appliance that would change our lives forever. We were browsing the shelves of Williams-Sonoma wistfully when we spotted a strange-looking item that we soon found out was called a spiralizer.

I had heard about spiralizers before, of course, but it wasn’t until I saw one in person that I realized they could change my life. I became enthralled with the idea of replacing all the refined carbohydrates in my diet with noodly vegetable strands. A new and healthier me would emerge from the wilderness of starchy, processed pasta; I would face life with my spiralizer in one hand and a zucchini or root vegetable in the other. Read more

biddie beats the heat: cucumber-cilantro lemonade cocktails

New York City has been hot this summer. I don’t just mean “oh I went for a run and now I’m all fit and sweaty” hot. I mean “I stepped outside for two seconds to go buy a donut and I am now melting into little puddles on the sidewalk so please watch where you are walking” hot. Needless to say, it’s been rough. I’m constantly searching for ways to beat the heat, usually by fanning myself with whatever paper product is within reach.

Earlier today, I was lounging in my apartment in a pool of sweat when I realized what would make the summer heat a little more bearable: good, old-fashioned, freshly-squeezed lemonade. Inspired by Smitten Kitchen’s Cucumber Lemonade recipe, I headed to the market for the aforementioned cucumber and lemons.

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peanut butter pan-roasted granola, caramelized banana, and “honee” yogurt breakfast bowl

I took a rather long hiatus from blogging over the past few months–I was so busy working on my thesis that I didn’t really have time to do much else besides snap a picture of my food and scarf it down before my rehearsals (besides that one time the recipe for my Mint and Coriander Yogurt Breakfast Tartine was featured on Yahoo Health). Now that I am done with all of my university coursework (!!!), this biddie is excited to spend more time in the kitchen.

This morning I was craving something simple and sweet. I decided to make a quick pan-roasted granola to feed my craving. I love pan-roasting granola because it is fast, easy, and ridiculously tasty. It also allows me to make single servings at a time so that I don’t end up eating a huge batch of granola all at once… yay for built-in self-control, am I right? Read more