This recipe comes from GOOD + SIMPLE by Jasmine and Melissa Hemsley (Clarkson Potter, 2016).

Pitcher cocktails are ideal for brunch parties, backyard cookouts, and basically any occasion when you're ente

Lox is the bacon of the seafood world. Here's how to make gravlax (cured salmon) at home. Hint, hint: it's stu

Last week, I did something big - something I'd always wondered about doing, hoped to do, yet was afraid of doi

Have you ever tasted fried capers? If not, prepare your mind and taste buds to be blown by tiny, salty, nutty

Here is a recipe I've had on my recipes-to-make spreadsheet (yes, such a thing exists) for quite some time now

This recipe comes from Mamushka by Olia Hercules (Weldon Owen, 2015).

Apart from a brief stint in 2013 believing that green juice would solve all of my problems (spoiler alert: it

When planning the relaunch of my blog, I realized I'd like to shed more light on the foods of my homeland, the

Firstly, I would like to thank you all for your comments, likes, retweets and the like in support of this week

Adapted from this Refinery29 recipe by Chef Blaine Tacker: http://www.refinery29.com/meal-prep-recipes#slide-8

Ever since adopting a mainly plant-based diet, I've nixed dairy milk from my fridge (except for the occasional

This recipe is slightly adapted from The Sweet Life in Paris by David Lebovitz (2009).

This recipe is adapted from Natural Gourmet Institute in New York City.

These are best eaten hot or warm, or at least within a few hours of baking. After a while, the puffs seize up

Every year around this time, the internet is flooded with a slew of pumpkin recipes. Sadly, a majority of sai

Whoever's idea it was to serve boiled broccoli to humans with functioning taste buds deserves to be put in a c

The caramelized onions and toasts can both be made up to 8 hours in advance and kept separate at room temperat

Savory oatmeal is a concept I've been thinking a lot about lately. I love how it takes a run-of-the-mill food

A few weeks ago, my good friend Michelle and I spent an afternoon in the kitchen taking some photos. Because

For those who despise the flavor of cilantro, sub it out with fresh dill or basil for a similar effect.

Feel free to substitute the all-purpose and whole wheat flours with 1½ cups whole wheat pastry flour, i

These fritters are great straight out of the skillet, as well as warm or at room temperature. Chipotle sauce c

Browsing through gorgeous mounds of summer produce at the greenmarket, hauling home tote bags full of veggies,

This whole recipe contains only a ¼ cup of honey. If you prefer things on the sweeter side, up the amou

While my Instagram suggests I have a wildly cool and lavish New York City diet (Roberta's! Ramen galore!)

This recipe makes one breakfast but several servings of compote, so you can refrigerate it and enjoy it throug

This recipe - well, non-recipe rather - was born out of my desire to create a grown-up strawberry slushy drink

Crème Anglaise can be made up to 3 days ahead and refrigerated in an airtight container.

Syrniki are a traditional Russian breakfast food that for some reason no one ever talks about. I am hell-bent

Muhammara (Middle-Eastern roasted red pepper spread) makes for a perfect party dip, and is also great served a

If your jarred kimchi is shredded, use as is. If not, give it a rough chop before adding to the skillet.

Frisée is not super common in grocery stores. If you have trouble finding it, substitute with a m

Rice pudding is one of those cozy, comforting foods that everyone has their own tradition for. Some people loa

When it comes to cooking fish, beginner cooks often grow flustered and confused, and just end up making chicke

Ever since quinoa made a huge splash on the food scene, grains and seeds have been a major trend. I've be