Portobello & Leek Gratin from Everyday Food by Martha Stewart

When I saw a recipe for Mushroom & Leek Gratin in Everyday Food Magazine, I knew I would make it.

I found a perfect occasion for this dish when my friend Cindy invited me to dinner at her house. Cindy LOVES mushrooms, so I knew she would appreciate this dish.

Alas, I wasn't able to find an oval two quart baking dish this recipe calls for. Instead, I used a round Pyrex dish and one mini

When I saw a recipe for Mushroom & Leek Gratin in Everyday Food Magazine, I knew I would make it.

I found a perfect occasion for this dish when my friend Cindy invited me to dinner at her house. Cindy LOVES mushrooms, so I knew she would appreciate this dish.

Alas, I wasn't able to find an oval two quart baking dish this recipe calls for. Instead, I used a round Pyrex dish and one mini

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Grapefruit Cakes with Lemon & Orange Zest

Last week I was submitting my photos to Foodgawker (in hopes that they will accept them and increase my blog traffic), when I saw a photograph of adorable little cakes they posted from another food blogger.

I clicked on the photograph to find a beautiful blog called the little kitchen and a recipe for Mini Meyer Lemon Bundt Cakes, inspired by a recipe for Tangerine Cake from Everyday Food.

I

Last week I was submitting my photos to Foodgawker (in hopes that they will accept them and increase my blog traffic), when I saw a photograph of adorable little cakes they posted from another food blogger.

I clicked on the photograph to find a beautiful blog called the little kitchen and a recipe for Mini Meyer Lemon Bundt Cakes, inspired by a recipe for Tangerine Cake from Everyday Food.

I

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Rugelach: how hard can it be? Plus, FOUR filling ideas.

Rugelach.

Huh? Rugelach are Jewish cookies typically made with jams, cinnamon or nuts. The filling is rolled in a cream cheese dough and baked until the dough is golden brown.

I've had these cookies multiple times. My favorite filling is apricot jam with walnuts; I'm not a fan of cinnamon/sugar filling.

When I received a preview copy of Edible Brooklyn: The Cookbook and found a recipe for

Rugelach.

Huh? Rugelach are Jewish cookies typically made with jams, cinnamon or nuts. The filling is rolled in a cream cheese dough and baked until the dough is golden brown.

I've had these cookies multiple times. My favorite filling is apricot jam with walnuts; I'm not a fan of cinnamon/sugar filling.

When I received a preview copy of Edible Brooklyn: The Cookbook and found a recipe for

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Everyday Food's Chicken & Lentil Burger with my sping

Earlier this month my friend Stacey gave me the latest Everyday Food magazine. I paged through it and ripped out three different recipes that appealed to me.

Today, I'd like to share with you a recipe for Chicken and Lentil Burger. Of course I had to put my own spin on this by adding sundried tomato and goat cheese spread. Other than that, I pretty much followed Everyday Food's recipe, and it

Earlier this month my friend Stacey gave me the latest Everyday Food magazine. I paged through it and ripped out three different recipes that appealed to me.

Today, I'd like to share with you a recipe for Chicken and Lentil Burger. Of course I had to put my own spin on this by adding sundried tomato and goat cheese spread. Other than that, I pretty much followed Everyday Food's recipe, and it

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Zesty & Spicy Roasted Brussels Sprouts & Sweet Potatoes

I love Brussels sprouts. I typically roast them with different spices, or add shallots, bacon, balsamic vinegar, or a fried egg on top. Go ahead and type "Brussels sprouts" in the search box to the right and you'll find many ideas.

This time around, I decided to make Zesty & Spicy Roasted Brussels Sprouts & Sweet Potatoes.
I love the combination of bright green Brussels sprouts with the orange

I love Brussels sprouts. I typically roast them with different spices, or add shallots, bacon, balsamic vinegar, or a fried egg on top. Go ahead and type "Brussels sprouts" in the search box to the right and you'll find many ideas.

This time around, I decided to make Zesty & Spicy Roasted Brussels Sprouts & Sweet Potatoes.
I love the combination of bright green Brussels sprouts with the orange

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Brunch at Zaytinya in DC

This past Saturday I met my friend Cecilia for brunch at Zaytinya.

I've dined at Zaytinya many times over the years, but have never tried their brunch menu. It was time to change this!

Instead of ordering a standard mimosa, both Cecilia and I {let me just clarify that she copied me ;) } chose Istanbul, Not Constantinople cocktails. The cocktails had Maker's Mark bourbon, apricot eau-de-vie,

This past Saturday I met my friend Cecilia for brunch at Zaytinya.

I've dined at Zaytinya many times over the years, but have never tried their brunch menu. It was time to change this!

Instead of ordering a standard mimosa, both Cecilia and I {let me just clarify that she copied me ;) } chose Istanbul, Not Constantinople cocktails. The cocktails had Maker's Mark bourbon, apricot eau-de-vie,

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Casual entertaining: Challah, Cookies, Mimosas & Vietnamese Coffee with friends

Happy Friday, everyone!

I'm so looking forward to the weekend: I'll be painting my kitchen, going dancing, getting together wish some friends for fun and food, and of course cooking.

Since this is the holiday season, there is a lot of entertaining taking place. I am not a huge fan of throwing big dinner parties: they stress me out, and how much fun is that?

Instead, I like getting together

Happy Friday, everyone!

I'm so looking forward to the weekend: I'll be painting my kitchen, going dancing, getting together wish some friends for fun and food, and of course cooking.

Since this is the holiday season, there is a lot of entertaining taking place. I am not a huge fan of throwing big dinner parties: they stress me out, and how much fun is that?

Instead, I like getting together

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Lunch at Poste in DC

Earlier last week I was invited to taste test a relatively new menu at Poste prepared by Chef Dennis Marron.
I have been to Poste several times in the past. In fact, DC Food Bloggers held their first Happy Hour at Poste: that's where I met a few bloggers who are now my friends.

I was joined by another area blogger who is now a friend: Stacey. To round up the lunch crew, Stacey brought her super

Earlier last week I was invited to taste test a relatively new menu at Poste prepared by Chef Dennis Marron.
I have been to Poste several times in the past. In fact, DC Food Bloggers held their first Happy Hour at Poste: that's where I met a few bloggers who are now my friends.

I was joined by another area blogger who is now a friend: Stacey. To round up the lunch crew, Stacey brought her super

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Beef Stroganoff recipe: easier than you may think

Lately, I've been trying new things in the kitchen: canning, attempting to cook a goat's neck, and making falafel {the last one is one of the benefits of freelancing for Robyn Webb: I get to try new ingredients, recipes, and products}.

Today I'm sharing a recipe for Beef Stroganoff with you: another first for me.

According to my mom, she made beef stroganoff many times when we lived in Moscow

Lately, I've been trying new things in the kitchen: canning, attempting to cook a goat's neck, and making falafel {the last one is one of the benefits of freelancing for Robyn Webb: I get to try new ingredients, recipes, and products}.

Today I'm sharing a recipe for Beef Stroganoff with you: another first for me.

According to my mom, she made beef stroganoff many times when we lived in Moscow

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Have you ever cooked a goat's neck? Plus, sweet potato & pea ragu

This is a story of a girl, a goat's neck and a sweet potato ragu.

Let's start from the beginning.

In April, I was contacted by Bonnie Benwick of Washington Post to see if I'd be able to take a few photos of Mike Isabella's Pepperoni Sauce for the Food Section's blog. How often does Washington Post contact you? In my case, the answer is not so often, so I happily accepted the assignment.

This is a story of a girl, a goat's neck and a sweet potato ragu.

Let's start from the beginning.

In April, I was contacted by Bonnie Benwick of Washington Post to see if I'd be able to take a few photos of Mike Isabella's Pepperoni Sauce for the Food Section's blog. How often does Washington Post contact you? In my case, the answer is not so often, so I happily accepted the assignment.

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Is it easy to can? Canned Port Sauce: great holiday gift

Canning.

Have you done it? Were you scared? Thrilled? Successful?

When I was growing up in Moscow, my dad built a huge pantry for my mom where she kept jars filled with canned tomatoes, peppers, carrots, garlic, cherries, jams, etc.

For some reason, I don't actually remember her canning: maybe I was told to stay out of the kitchen for fear that some of the boiling water would scald me.

Canning.

Have you done it? Were you scared? Thrilled? Successful?

When I was growing up in Moscow, my dad built a huge pantry for my mom where she kept jars filled with canned tomatoes, peppers, carrots, garlic, cherries, jams, etc.

For some reason, I don't actually remember her canning: maybe I was told to stay out of the kitchen for fear that some of the boiling water would scald me.

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Graham Crackers, Condensed Milk & Whipped Cream: recreating a childhood dessert

How about a picture of a super cute-two-year old to get you to read the entire post? :)

This is B, my friend Cindy's son, eating a dessert Cindy and I made over the weekend.

And here's the story:

Because my friends know how much I love food, they often call or email me with questions about recipes, ingredients or the best restaurants for a particular occasions. I'm always happy to help!

How about a picture of a super cute-two-year old to get you to read the entire post? :)

This is B, my friend Cindy's son, eating a dessert Cindy and I made over the weekend.

And here's the story:

Because my friends know how much I love food, they often call or email me with questions about recipes, ingredients or the best restaurants for a particular occasions. I'm always happy to help!

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Butternut Squash Soup with Chorizo, Chickpeas & Kale: who says too many cooks spoil the soup?

Whoever said that too many cooks in the kitchen spoil the soup wasn't entirely correct.

It's true: I typically cook better when I'm the only one in the kitchen and Latin music is blasting from my computer. However, there is a part of cooking process where I love: collaboration, which involves combining different culinary inspirations into one recipe.

This Butternut Squash Soup with Chorizo,

Whoever said that too many cooks in the kitchen spoil the soup wasn't entirely correct.

It's true: I typically cook better when I'm the only one in the kitchen and Latin music is blasting from my computer. However, there is a part of cooking process where I love: collaboration, which involves combining different culinary inspirations into one recipe.

This Butternut Squash Soup with Chorizo,

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