Over the past month or two, I've started my day with some variation on this sweet potato breakfast bowl on mor

When I first cracked open my copy of America's Test Kitchen's newish cookbook

Like pretty much everyone in food media*, I am obsessed with Alison Roman's newish cookbook, Dining In. Part o

This is not the sort of recipe you make on a harried Tuesday night, when you're stretched in a million differe

For as long as I can remember, I've had digestive issues. As a kid, I'd complain so frequently of stomach ache

I still vividly remember my first trip to one of NYC's winter greenmarkets: While walking to Tompkin's Square

As clutter-haters and city-dwellers, Andrew and I do our best to not accumulate many possessions. Two notable

Every once in a while, the stars align and a recipe comes to me just when I need it most. In this case, I was

Try as I do to resist my urges, I tend to be a bit of a backseat driver when Andrew is cooking. While a desire

Power to those of you that feel otherwise, but I'm not a big reality TV fan*. So, when the publicist for Maris

Greens, grains, eggs, bacon, and sriracha, these are the building blocks of a breakfast that perfectly straddl

Every so often while flipping through a cookbook, I flag a recipe to try not because I think it sounds delicio

It used to get to me when someone would describe the recipes I share here as simple or easy, like somehow that

When the frosty wind nips at your nose and you wake up to dark skies, it can be easy to get down on autumn. (B

Phoebe Lapine's The Wellness Project is not your average cookbook. In fact, it's not really a cookbook at all.

Smokiness tends to take over, dominating everything it touches, and so it is a flavor I tend to avoid. But eve

Summer squash, pine nuts, Parmigianno-Reggiano, olive oil, basil, salt, and pepper. You might look at this par

Dumplings rank high up there amongst my favorite foods: gyoza, potstickers, har gow, mandu, bao, wontons, siu

Strategic cooking is never a bad idea, but it's particularly useful during these summer months, when the days

As much as I love creamy pasta dishes like bechamel-rich lasagna, macaroni and cheese, and baked pastas, that

Last October, Andrew and I embarked on a semi-spontaneous roadtrip from San Francisco to Brooklyn. With little

At first, I felt a bit silly sharing this three-ingredient snack with y'all. Do you really need a recipe for a

Part of the beauty of cauliflower lies in its mild, mellow flavor. Adaptable and unobstrusive, it's a blank sl

When you think of Sicilian food, I'd wager pasta alla Norma, bottles of Mount Etna rosso, gelato-stuffed brioc

While peak citrus season is now past us, lemon sweets always feel right to me in early spring. Berries haven't

Between keeping track of sustainability guidelines and preparing it within a fleeting window of freshness, coo

Early spring in Brooklyn can be quite the tease. One day it is gloriously sunny and 75; the sort of weather th

Stubborn and steady, I'm a creature of habit. In many ways, this is a positive: having a routine means I sleep

Here's an earth-shattering statement for you (not): weekday breakfasts are hard to get right. Finding somethin

Blood oranges, bitter greens, olives, zippy Etna wines, and marzipan: these are a few of the things I expected

Apologies for going dark here recently, but I promise it has been for a good reason. I'm currently writing fro

While I'm not an all-out meal planner or prepper, I get down with the occasional mason jar lunch. Slow-cooked

Earlier this fall, Andrew and I ended our Euro adventures with a few days in Germany's capital. To say that Be

For as long as I've been writing about food, I've had a dessert idea jotted down; one that combines a trio of

I've written about oatmeal many times, and this likely won't be the last. Satisfying, and fiber-rich, oats are

As a food writer, I'm not the target audience for meal delivery kits. When I'm cooking dinner, it's typically