bowl of jewels & quinoa + honey tahini sauce

Now that school’s out, I’ve found myself grappling with the unfamiliar yet wonderful burden of having free time. Lots of it. Quiet mornings for drinking my coffee, as slow as I please. Entire afternoons without a single article to read, lesson to plan, or paper to write. Given this new-found freedom, I thought it’d be…

caribbean stew + baked jerk tofu + coconut rice

Just before the new semester stretched and yawned and rolled itself out of bed, my old friend Michelle (of mushroom risotto fame) read my tarot cards. The first of the five-card spread seemed rather ominous: “DEATH,” read the card, above a painting of a wilting rose. Rough start. Michelle, however, was quick to allay my fears….

hakuna matata frittata + a brand new niece

Two Sundays ago, I found myself in a predicament: while my body remained in Bloomington, Indiana, my mind and heart were five hours north, in Milwaukee, where my baby niece had begun her long and laborious entrance into the world. My sister Annie had called, briefly, the evening before, to report, between deep and careful breaths,…

farmers’ market summer salad

It’s hot out there, folks — too hot for rambling preludes, so let’s get right to it. This summer salad is a slightly modified version of the one in Sara Forte’s lovely cookbook, Bowl + Spoon (in case you missed it, this recipe came from the same source). I’m calling it a farmers’ market salad because the three…

goat cheese polenta with garlicky mushrooms & kale

Polenta is like Carmen Sandiego, that elusive and trench coated criminal mastermind who bamboozled every 90s kid with a computer. Just like Carmen, polenta is a tricky one to track down. I spent a good twenty minutes in Kroger earlier this week, ping pong-ing between the baking aisle, the pasta aisle and the breakfast cereals shelf, but…

lemony garlic kale salad

“In March, the earth remembers its own name.” So begins “Worm Moon” by Mary Oliver, the greatest poet to ever remark on the changing seasons. Here in New York, the earth is slowly, timidly beginning to rediscover itself. The sky — brighter and bluer at seven in the morning than it has been in months —…

delicata squash curry with kale & tofu

“Don’t be over-wise; fling yourself straight into life without deliberation; don’t be afraid – the flood will bear you to the bank and set you safe on your feet again.” – Fyodor Dostoyevsky, Crime and Punishment I finished Crime and Punishment a couple of weeks ago, thus fulfilling a goal I’ve had for about eight years now. To…

roasted spaghetti squash with kale

Listen now to the story of spaghetti squash. In the early 20th century, the brilliantly yellow, oblong vegetable we now know as spaghetti squash (or vegetable spaghetti, noodle squash or squaghetti, if you’re into portmanteaus) made its timid debut on the American produce scene. As is often the case with prodigies, the spaghetti squash was not immediately understood nor accepted…

moroccan red lentil stew

Much has happened since my last post more than a month ago. I spent two weeks home in Michigan (and survived the polar vortex). I spent a weekend in Milwaukee and another in Philadelphia. I saw a lot of old friends and a lot of new movies. And now, back home in Brooklyn, life has…