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Category: Food

Bread Around the World

Bread Around the World

See, I have this friend in Brooklyn who is my go-to for my food adventures and early last year we stumbled upon the brilliant idea of eating our way around the breads of the world, right here in New York City. The rules were simple: eat from as many different countries as possible, try to stay away from the obvious choices like pizza, eat something bready or breaded or at least starchy at each spot, and expand our palettes! Of…

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Who’s the Hottest?

Who’s the Hottest?

Summer has come at last, full swing, and all my questions about what New Yorkers meant when they said that summer is sweltering here and that the whole city smells like garbage are being answered. Today I went from place to place in search of adventure, and following me like a flea was the persistent smell of dog piles. Yes, I checked my shoes, but apparently this is what Queens smells like in the summer. The garbage piles smell like…

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Bon Appetit February: Salmon Tostadas

Bon Appetit February: Salmon Tostadas

I leafed through my February issue of Bon Appetit, looking for something to make that I wouldn’t have to shop for, something I magically had all the ingredients for. And then I stumbled upon the Arctic Char Tostadas, which can also be made with salmon, a fish which was lurking in my very own freezer. “Aha!” I thought, “Something I can whip up out of my own larder.” Well. Three grocery runs later, I finally gave up trying to get…

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Bon Appetit, December & January: Spicy Pickled Cucumbers

Bon Appetit, December & January: Spicy Pickled Cucumbers

There are a lot of things I think people should stop arguing about because they’re stupid and divisive and less consequential than we think. Many hills I don’t think are worth dying on, as it were. But there are some things I feel very strongly about, namely, good literature, a good bed, and good pickles. Enter Bon Appetit’s December/January issue. Now, you might expect a Christmas issue of a food magazine to be full of hams and sweets, and while…

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Bon Appetit November: Broccoli Caesar

Bon Appetit November: Broccoli Caesar

I don’t know what it is with broccoli and I. I’m not particularly obsessed with it- frankly, I even forget to stock it quite often in my quest to eat As Many Peas As Possible, but I keep finding myself elbow high in broccoli florets when I go to make my Bon Appetit recipe for the month. Maybe it’s because broccoli recipes tend to be less fuss than something fancy like goose livers cooked in Cabernet and seasoned with cashew…

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The Foolish Blood Donater, or, Bon Appetit: October Edition

The Foolish Blood Donater, or, Bon Appetit: October Edition

I’m a sensible person, I really am. I wear coats when it’s cold, I eat plenty of vegetables, and I don’t buy every new iPhone that comes out. But when it comes to cooking, sometimes my brain glitches and all common sense flies out the window. Such was the case as I flipped through my October edition of Bon Appetit. The glossy pages were strewn with garlicky recipes, from fried rice, to garlic pasta with olives, to roast chicken, and…

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Bon Appetit, September: Fried-Bread Panzanella with Ricotta and Herbs

Bon Appetit, September: Fried-Bread Panzanella with Ricotta and Herbs

Well, this was a fun one. You put cheese, tomatoes, basil, and bread together, and it’s hard to go wrong. At least, that’s my general assumption about life, and in this instance, the assumption holds strong. First off, this recipe is much easier than it sounds, so don’t be scared off by the fancy words like “Panzanella”. Whether or not you can pronounce a recipe is completely irrelevant to whether or not you should make it. Also, I apologize in…

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Bon Apetit, August: Plum Salad with Parmesan and Black Pepper

Bon Apetit, August: Plum Salad with Parmesan and Black Pepper

First of all, before you tar and feather me, I KNOW IT’S NOT AUGUST. Okay, glad we got that settled. But here’s what’s going on; a wise and deserving cousin got me a subscription to Bon Appetit for my birthday. As in, the honest to goodness paper magazine that shows up in my mailbox each month, filled with glossy pictures and drool-worthy recipes and funny lines written by some editor high up in the One World Trade Center whose life…

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Ratatouille

Ratatouille

Ever since having seen the darling Pixar film, Ratatouille, I’ve wanted to try this classic French dish. I didn’t get a chance to eat it in Paris, so a while after coming home, I finally decided I would just have to attempt it myself. I adapted┬áthis recipe┬áto my taste, since it had the movie-style layered veggies, instead of the more traditional chunks. It’s just so purdy that way! 1-2 Cups tomato sauce 2 Minced garlic cloves 3-4 Sprigs thyme, or…

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What Did I Eat

What Did I Eat

Confession: I really went to Paris for the food. Sure, I couldn’t wait to see the crooked streets and tourist attractions and hear the French accents, but really, the croissants and baguettes drew me the most. I sometimes ponder why people who don’t care about food even bother to travel, seeing as trying new cuisine is one of the greatest simple pleasures of life. So, the food in Paris… I kept a list of (nearly) all the food I ate…

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Day 27: Taco Bars

Day 27: Taco Bars

Guys, I want to talk to you about something very important today. Some of you may have a taco-shaped hole in your heart, and I want to tell you how you can fill that from the comfort of your own home, because that’s how much I love you. We’ve talked about tacos before, well, more than once to be honest. But in the bustle of life, it’s easy to forget things, and I just want to be sure you haven’t…

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Day 21: The Perfect Tomato Sandwich

Day 21: The Perfect Tomato Sandwich

Somebody asked me recently which I’d rather give up if forced to, tomatoes or potatoes. Although my reluctance to part with french fries was great, I knew that I couldn’t imagine a life without tomatoes, because pasta sauces and pizzas and all things caprese are much too near and dear to my heart. But one of the very best ways to eat a tomato, which you might agree with if you grew up with an abundance of them fresh out…

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