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strawberries and sours

June 17, 2014

It’s been a while! In fact, it’s been nearly a year since I last wrote. A lot has happened since then—food styling gigs, cookbook projects (more on that another time)—and now, here I am at SAVEUR where I’ve been quite busy. To make up for lost time, I thought I’d share a few of the articles I’ve written as of late. The first hails from the June/July issue and discusses the science behind macerating strawberries. Take good notes, my friends; this information may come in handy next time you’re hankering for strawberry shortcakes or some other delicious strawberry dessert. The second is a recent Friday Cocktail called Alexis’ Bordeaux Sour. If you’re a fan of whiskey sours, I suggest you whip out your cocktail shaker right this minute and give this recipe a try—something tells me you’ll be making this cocktail all summer long.



July 12, 2013


When it comes to granola, I much prefer the homemade variety. In fact, rarely do I buy store-bought granola. After all, making it yourself is healthier and so much more satisfying. Craving almonds? In they go. Pumpkin seeds? Those, too. A little something sweet? How about dried cherries or, better yet, fresh blueberries. It really just depends on what you’re craving. Once you’ve got that part figured out, it takes a matter of minutes to whip up a batch and throw it in the oven. Okay, you do have to check on it from time to time, but that’s not so hard–you’ll taste (and smell) the difference, I’m sure.


2 cups rolled oats
1/2 cup raw almonds
3/4 cup flaked coconut
1/2 cup raw pumpkin seeds
Pinch of fleur de sel
1/3 cup honey
4 tablespoons extra virgin olive oil
Raisins, dried cherries, or other dried fruit

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, mix together the rolled oats, raw almonds, flaked coconut, raw pumpkin seeds, and a pinch of fleur de sel.

In a small saucepan, add the honey and olive oil and whisk together over medium-low heat, about 2 minutes. Slowly add the honey and olive oil mixture to the dry ingredients and mix well. Spread evenly on the lined baking sheet and bake for 10 minutes. Remove from the oven and stir. Return to the oven and continue baking the granola, stirring every 5 minutes, until golden brown, about 25 to 30 minutes. Remove from the oven and cool, leaving the granola on the baking sheet.

Mix in raisins, dried cherries, or other dried fruit to taste. Serve with yogurt or milk (I make cashew milk) and fresh fruit (blueberries are my go-to this time of year) or other toppings.


oysters and champagne

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It’s been a while since I last posted, and for that I’m sorry. Can I make it up to you? Possibly with some oysters and champagne? Okay, maybe it’s not the real thing (after all, it’s just a photo), but perhaps it will inspire you to shuck a couple dozen oysters and pop a bottle […]

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kale-walnut pesto

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I like kale. I do. But, there’s a moment in your CSA subscription when you wonder, what am I going to do with ALL this kale? I’ve turned it into salads like this and this. I’ve made Food52’s One Pot Quinoa and Kale Pilaf. And I’ve added it to countless other dishes like soups and stews. […]

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buvette’s brussels sprouts salad

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If you’ve been to Buvette in New York’s West Village, then you’ve likely had their Cavoletti Salad. And, if you haven’t yet been or haven’t yet ordered it, then you’re missing out on a wonderful way to prepare Brussels sprouts. Good news is, though, you can easily make this salad of Brussels sprouts, Pecorino, and […]

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butternut squash and wheat berries

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On a recent weekend, with the autumn chill settling in, I was inspired to make a fall-off-the-bone leg of lamb, loosely based on this recipe. As it slowly roasted for four hours, I read the newspaper, watched Jiro Dreams of Sushi (a must-see if you haven’t already!), and made this hearty side dish of butternut […]

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concord grape crostini

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Hello again, it’s been a while. It wasn’t my intention to go MIA, but summer got the best of me and the next thing I knew it was already mid-September. So, here I am, one gloriously lazy, beachy vacation in Bretagne and Corsica later, ready to share some recipes with you. This week’s recipe in […]

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food for thought: morning glory

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I know, I’ve already told you about Morning Glory, but I just can’t get enough of it. It’s my favorite diner — always has been and always will be. And, sometimes one just has to dote on their favorite diner, because anywhere that serves buttery buttermilk biscuits with homemade jam and sports a sign that says […]

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roasted eggplant dip

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For a while now, I’ve been curious about joining a CSA. I believe it’s a fantastic concept and, given that I already cook seasonally, fits perfectly with my cooking style. So, after drinks with a good friend who happens to live in my neighborhood, we decided we would join a CSA together. It would make […]

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two egg omelet & tamar adler’s parsley salad

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If you haven’t yet read Tamar Adler’s An Everlasting Meal, go to the nearest bookstore, pick up a copy, and start reading it now. Why, you might ask? Because it is beautifully written (poetic, many have noted) and practical, inspiring and right on point. Reading Adler’s book made me want to jump right into the […]

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