eat make read

Oh boy! I can hardly contain myself after hearing the news that Blue Bottle Coffee is coming to Brookyln. If you’ve never experienced it, it is awesome. I mean, the New Orleans Style iced coffee brewed with chicory is kind of like crack, in all the best ways of course. Now I can get my fix without traveling to San Francisco! Although, now that I mention it, I really want to go back.

Read more at the New York Times.

Images from The New York Times and Blue Bottle Coffee.

hello friends! just wanted to let everyone know that tomorrow is the big moving day (yay!). Hopefully i’ll be back in the kitchen asap. i miss making stuff… dinner, cocktails, a delicious snack, but i think all this kitchen-free time will payoff. for the first time in over five years i will have an oven that’s younger than i am and, please sit down, a dishwasher! can. not. wait!

i’ve been checking out what you all are up to and there’s some delicious things being made, so thanks for inspiring me! have a great weekend!

As I mentioned yesterday, I entered my delicious mini ginger cookie sandwiches into the bon appetit bake-off. If you have a spare second today, please head on over and give my cookies a vote. There are a few different categories of baked goods, all of which will leave your stomach rumbling. Thanks in advance!

I’ve got big news to share about my little labor of love, Remedy Quarterly, a magazine filled with stories about food and recipes for feeling good. Yesterday we took a major step into making it a reality and posted Remedy on kickstarter. If you’re unfamiliar with kickstarter, it’s a site where you can post a project that needs funding and people can donate any amount of money to help you out, but if you don’t reach your goal in the specified time, you don’t get any of the money. If you’d like to help kickstart Remedy, we’ve got all sorts of goodies that you’ll get when you donate, like a discounted copy of the magazine, a super cute tote bag, hand-printed recipe cards and a whole lot more **sidenote, i totally feel like an npr dj right now**.

In addition to the whole kickstarter shebang, we also launched the accompanying website, www.rememdyquarterly.com, where you can submit your own remedies, browse our blog, and check in on the magazine’s progress.

So, cheers! To making an idea a reality, good food and a good weekend ahead of us!

I just got back from teaching my first class ever and I’m such a happy lady. I had a blast teaching people how to infuse booze, make ginger ale (kind of) and make some fun party snacks. You all were great students! Here’s a pdf of the handout I had at class… sorry I was totally unprepared for the awesome turnout. I can’t wait to see what you all infuse!

Cheers!

download pdf

This weekend I’ll be teaching some fine folks how to infuse booze at the Brooklyn Skillshare (3:30-5:00). I’ll be trying out some new flavors like lemon and rosemary but I’m also bringing some standby’s and some good old party snacks.

Cheers! I hope you have a great weekend!

My jaw dropped as I read this Tuesday that Gourmet magazine was no longer going to be. It’s sad to see such an established and iconic title fall, but luckily we will still be able to enjoy some of it’s goodness with epicurious.com, in cookbooks and back issues. In the meantime, I’ve collected some of the recipes that Gourmet has inspired me to make, all of which bring back delightful memories and make me a little hungrier.

Sweet Potato Gnocchi
Caramels
Butterscotch Pudding
Grits and Fried Eggs

Do you live in Brooklyn? Yes?! Well come take part in Brooklyn Skillshare this Saturday where I’ll be teaching you how to infuse booze, make homemade ginger ale and a few party snacks from 3:30-5. Where else can you learn magic tricks, screenprinting, fiber arts, booze infusion and butter-making all for a mere $10 donation? It’s going to be awesome. Check out Brooklyn Skillshare for more info.

So, I had these berries sitting in my fridge, both raspberries and blackberries, and I just didn’t know what to do with them. They’re like special little gems that I didn’t want to go to waste, nor did I want to waste them on something hum drum. I pulled out my Baked cookbook and that is where I discovered the slump. What a sad name for an amazing dessert. All I need to say is berry goodness topped with doughnuty biscuits. I mean, come on.

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pppppphhhhhhhhhhh. That was suppose to be a big sigh. I have to tell you something. I had this brilliant idea. Really, I did. I made some coffee a while ago and tossed in some cardamom pods and the second I tasted it I thought about pudding. I just felt like the flavor would be complimented so well by the soft velvety texture of pudding. This weekend I decided to make that coffee + cardamom pudding and things got messy… real messy.

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