A few years ago, I used to help coordinate a CSA in Manhattan. For those of you unfamiliar with CSA’s or farm share models, in brief, they are a way for farmers to sell directly to consumers without pesky middlemen or distributors. Standing for “Community-Supported Agriculture,”… Read More
Summer is ending too soon. The weather is still warm, but college students are already filtering back into the city and the streets are starting to fill with people who have been out of town. Despite not having gotten away, this summer has been a great one. I’ve… Read More
Yeah, the Brooklyn Ice Cream Takedown was a week and a half ago. Yeah, it was okay. Oh, who am I kidding? IT WAS FREAKIN’ AWESOME, YA’LL! I GOT TO SEE SO MANY FRIENDS AND BY THE WAY I ALSO GOT A KITCHENAID STAND MIXER, AN ANOLON PAN, A WÜSTHOF… Read More
The first time that I ever had the combination of almonds and apricots was at a brunch in Paris. It was in the form of pitted fresh apricot halves stuffed with crushed amaretti biscuits, dotted with butter, sprinkled with sugar, broiled until tender, and finally… Read More
Have you ever made a claim and promptly regretted its utterance? I often jinx myself with these kinds of pronouncements, also known as “famous last words.” Usually, when I begin a sentence with “I won’t” followed by “get lost,” “be late,” “cut myself,” “fall off… Read More
A note from Daisy: For many of you, Lucas needs no introduction. For those who don’t know him yet, he is the wonderful Polish blogger and outstanding cosmetic chemistry student behind Chemist in the Bottle. Although he writes primarily about perfume, he is also a hardcore foodie. It has been meltingly… Read More
Dear Friends, Here is the update on the Brooklyn Ice Cream Takedown last Sunday! As many of you know, this was my third Takedown, the first being the Brooklyn Bacon Takedown and the second being the Brooklyn Cookie Takedown. Needless to say, I think that I… Read More
The dissertation has been pretty overwhelming lately. This is the big push before the defense so I haven’t had much time for all the things that I love like spending time with my friends, cooking, blogging, eating out and drinking. I miss the drinking. I… Read More
Clafoutis is the classic dessert of the Limousin, the northwestern part of the Massif Central in the middle of France. Traditionally, it is baked in a buttered dish and is more or less a flan with ripe black cherries. Sometimes, other red fruits like prune plums, red… Read More
I wish that I was more of a baker. Unfortunately, my baking past is littered with all kinds of baking misfortunes: lumpy cakes, leaden cakes, cracked cakes, dry cakes, lopsided cakes, burned cakes, burned cakes with runny centers, runny cakes with charred tops. The list… Read More
