Tacos and Tequila
I love tacos. LOVE. I could eat them all day everyday. I’m a V.I.P. customer at Taqueria in Jersey City, a local authentic Mexican dive. Tacos will always be my first choice and will undoubtedly be my last meal. My favorite are crispy fish with spicy chipotle mayo. Add a little tequila to the mix and I’m a very happy gal. Since I’m always looking for an excuse to eat tacos, Cinco de Mayo seemed like the perfect incentive to do a little recipe tasting, I mean testing.
Homemade Mushroom Ricotta Ravioli
Homemade pasta is a courageous practice. You just have to jump off the cliff and trust that a big bowl of tagliatelle, or spaghetti, will appear to catch you. Pasta dough is simple to make, but lest we forget: just because something is simple doesn’t mean it’s easy. You will make mistakes. The first time I made homemade pasta was a complete disaster. I used way too much flour and then rolled it out with a rolling pin, not nearly thin enough. It looked like a paper mâché project gone awry, but I ate it anyway (of course), which rendered me comatose. I had to lie down for the rest of the day.
Avocado Toast with Poached Egg, Harissa, and Yogurt
Raise your hand if you love avocado toast. You are my people. There’s nothing better, am I right? If you love your avocado toast with a kick, you’re going to love this recipe. It was inspired by an epic brunch I had with Estelle in London at Lowry & Baker, a cute little café in North Kensington. I haven’t been able to stop thinking about it since!
Curry Chicken Waldorf Salad
When we were little, my sister and I would always accompany my mother to the grocery store. Despite the fact that we didn’t have a choice, our weekly trip to the supermarket was one of my favorite rituals. I loved going to Graul’s. A local family-owned grocery store in Maryland, Graul’s was the backdrop for many of my childhood memories.
Thai Red Curry Quinoa
When I get home late from work and have to cook dinner, I try to pick recipes that require zero food prep. It’s not that I don’t want to cook. Quite the opposite, in fact—I actually crave the meditative practice of cooking after a long day of teaching. It’s just that I don’t like to eat a big dinner right before I go to bed. The more time I spend in the kitchen, the later I eat. If Billy’s home, he’ll get a head start on the food prep so that we can hit the ground running as soon as I walk in the door, but when he travels, I have to fend for myself.
Roasted Butternut Squash Soup
Butternut Squash Soup is one of my all-time favorite Fall recipes. Nothing screams warm and cozy like a bowl of this liquid gold. Roasting the squash caramelizes the sugars and intensifies the flavors, giving you a rich sweetness that will literally take your breath away. It will also make your home smell like a butternut wonderland. And as if roasting squash couldn’t get any better, it will save you from the tortuous task of peeling the skin, which, if you’ve ever wrestled a butternut squash, should make you want to get up right now and go preheat your oven.
Yogurt Fruit Popsicles
Happy Fourth of July! What are your plans today? I’m teaching a little yoga and then heading over to my parents’ boat for a small family barbecue. Every year we sit on the back of the boat and watch the Liberty State Park fireworks; if we’re lucky, we also get a glimpse of the fireworks over the New York City city skyline. It’s always a relaxing afternoon full of good food and quality time with the people I love. I’m especially looking forward to our annual tradition this year because I’m in hardcore recovery mode from teaching the 200hr June Intensive — this holiday barbecue is exactly what the doctor ordered!
Strawberry Balsamic Shortbread Parfait
There is one place in my home where I can go and feel better. No matter what’s going on in my life, no matter how thick the clouds in my mind, I can step into my kitchen and the fog lifts. It’s such a simple recipe: when I apply myself fully, I find myself in the process.
