I’ve never been a big fan of anchovies–I think it stems from a childhood aversion to all things “fishy.” But like many other things I’ve grown to love (pickles, brussels sprouts, eggplant), I was intrigued by the salty, complex taste of anchovies after having an amazing Caesar salad at a recent dinner–so when I stumbled across this simple recipe using some of my other favorite ingredients I couldn’t wait to try it.
I’ve since made it twice and it’s officially a winner–simple with only a few ingredients and hardly any prep time–and any leftover butter is just as delicious soaked up by some crusty bread.
Thank goodness for long weekends. Mine was spent at my college reunion (how has it already been five years?) and picnicking in Brooklyn Bridge Park on Monday, with plenty of ice cream and sunburns and (warmish) beer–overall, a perfect kickoff to summer. How was your holiday?
Strawberries aren’t quite in season just yet, but I couldn’t resist a giant box of them on sale at the grocery store–you know when you bite into a strawberry that summer can’t be too far away. I had been wanting to try out this cake recipe for the past few summers but never got around to it, so this (and an extra day off) seemed like the perfect excuse.
In case there were any doubts that global warming is happening, it hit 90 degrees in New York this week. 90! After what felt like a week of beautiful spring weather, I guess it’s already summer. Which is why you need this margarita in your life.
I made these a few weeks ago when it was still feeling rather wintery and after the first sip, said to Ari, “These should be drank on a beach.” (And not in a small first-floor apartment.) While I still agree with that sentiment, margaritas taste equally good after a long day at work when you need something not too sweet that goes down easy–preferably accompanied by some guacamole.
With temperatures on the rise (finally!) in NYC, I’m looking forward to summery dinners–lots of salads and vegetables, fruit so juicy it doesn’t need to be baked into a cake, dreaming of the day when I have a grill…you get the idea.
I made this eggplant dip the other day for my book club and it would make a perfect start to any spring or summer dinner party (whether or not you have a grill) and is an unexpected alternative to the same old hummus and carrot sticks.
Make sure to char the eggplant thoroughly, it gives it this amazing smoky flavor you don’t get from just roasting.
I’ve spoken before about my love for fried rice as an easy weeknight meal, but lately I’ve been wanting to spice it up a little. Believe it or not, I had never had kimchi until relatively recently (there aren’t a ton of Korean restaurants in Minnesota, unfortunately) and the first time I tried it, I wasn’t so sure if I liked it or not.
But after trying it a few more times, I’m officially a convert–plus, fermented foods are supposed to be very good for you. Ari is still a little wary of the funky, spicy fermented cabbage, so I’ve been making this fried rice in the meantime–you still get all of the spicy goodness of kimchi, but cooking it for a few minutes tones down the taste.
I’ve been super into rose gold jewelry lately, and have been excited to see the metallic trend being translated into housewares as well. From statement pendant lamps to shelves to a pretty amazing bed, rose gold is a modern way to add some glamour to your décor. Here are a few of my favorite spaces.
Crocuses and cherry blossoms are starting to bloom, and it’s finally beginning to feel like spring. But since the nights will still be chilly for at least a couple of months, I love nothing more than kicking back to watch Netflix (we’re currently burning through Deadwood) with a good cocktail.
This classic drink, which I first had at my favorite neighborhood spot, Long Island Bar, is a slightly bitter take on the Manhattan (my other favorite). I wasn’t a big fan of Campari until recently, but now I’m loving the bitter, complex notes it adds.