Food52's beet greens with sour cream dressing

Last Thursday I went to the Penn Quarter farmers' market and strolled around while catching up with my friends Melissa and Daphne, and trying to figure out what I should buy.

Sometimes I can be oh so very indecisive!

At the end, I picked up a big bunch of basil, a bag of arugula and a bunch of Swiss chard.

I did not really have any specific ideas in mind for what to do with any of my purchases

Last Thursday I went to the Penn Quarter farmers' market and strolled around while catching up with my friends Melissa and Daphne, and trying to figure out what I should buy.

Sometimes I can be oh so very indecisive!

At the end, I picked up a big bunch of basil, a bag of arugula and a bunch of Swiss chard.

I did not really have any specific ideas in mind for what to do with any of my purchases

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What to cook when it's so hot out?

How hot is it where you live? In DC area the temperatures have been near a 100 degrees. Add to that the humidity, and sometimes it's almost unbearable to think about cooking.

But cooking is still something I do when it's hot out because 1) I like to eat 2) Robyn makes me :)

I should explain the second reason: I do freelance cooking and photography for Robyn's Fabulous Food Finds blog, so most

How hot is it where you live? In DC area the temperatures have been near a 100 degrees. Add to that the humidity, and sometimes it's almost unbearable to think about cooking.

But cooking is still something I do when it's hot out because 1) I like to eat 2) Robyn makes me :)

I should explain the second reason: I do freelance cooking and photography for Robyn's Fabulous Food Finds blog, so most

reade more... Résuméabuiyad

Shakshuka with a twist: Domenica Marchetti's The Glorious Pasta of Italy

A while ago I decided to treat myself to dinner at Bibiana. This was no ordinary dinner: it was a celebration for Domenica Marchetti's new cookbook: The Glorious Pasta of Italy.
The night included tasting some of the dishes from the book prepared by the Executive Chef Nicholas Stefanelli, sipping on wine, and listening to Domenica describe the origins and the stories behind some of her favorite

A while ago I decided to treat myself to dinner at Bibiana. This was no ordinary dinner: it was a celebration for Domenica Marchetti's new cookbook: The Glorious Pasta of Italy.
The night included tasting some of the dishes from the book prepared by the Executive Chef Nicholas Stefanelli, sipping on wine, and listening to Domenica describe the origins and the stories behind some of her favorite

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Could you eat at a gas station? Yes, you can! Fast Gourmet in DC

We all lead such busy lives. Sometimes it takes almost a month {or more} before I'm able to come up with a date for a get together with a friend that works for both of us.

One such get together finally happened last month with my friend Jenna, who has been especially busy lately ever since she's opened up Whisked! with Stephanie.

But back to our get together: Jenna and I decided to go see

We all lead such busy lives. Sometimes it takes almost a month {or more} before I'm able to come up with a date for a get together with a friend that works for both of us.

One such get together finally happened last month with my friend Jenna, who has been especially busy lately ever since she's opened up Whisked! with Stephanie.

But back to our get together: Jenna and I decided to go see

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Jeni's Ice Creams' Goat Cheese Ice Cream

Earlier last week I tweeted a question about what kind of ice cream to make to go with the sour cherry compote I've made earlier.

I've received several suggestions, but the one I decided to follow was to ask @jenisicreams for a recipe of her goat cheese ice cream. Jeni was kind enough to sent me a link to Epicurious, which featured her Goat Cheese Ice Cream with Roasted Red Cherries.

I followed

Earlier last week I tweeted a question about what kind of ice cream to make to go with the sour cherry compote I've made earlier.

I've received several suggestions, but the one I decided to follow was to ask @jenisicreams for a recipe of her goat cheese ice cream. Jeni was kind enough to sent me a link to Epicurious, which featured her Goat Cheese Ice Cream with Roasted Red Cherries.

I followed

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What to do with sour cherries? Sour Cherry Compote Recipe

Remember my trip to pick sour cherries a few weekends ago? I ended up picking 10 pounds, giving 2 to my friend, freezing a bunch and at the end had about 7 cups of pitted cherries to deal with.
Of course many suggested I make a cherry pie or cobbler; my mom said I should make Russian sour cherries turnovers, but I wanted something a lot simpler.

Last year I made a 5 minute jam using black

Remember my trip to pick sour cherries a few weekends ago? I ended up picking 10 pounds, giving 2 to my friend, freezing a bunch and at the end had about 7 cups of pitted cherries to deal with.
Of course many suggested I make a cherry pie or cobbler; my mom said I should make Russian sour cherries turnovers, but I wanted something a lot simpler.

Last year I made a 5 minute jam using black

reade more... Résuméabuiyad

Fruit, Berry & Yogurt Trifle

Inspiration for recipes comes in all different forms for me. This time, the Fruit, Berry & Yogurt Trifle was inspired by Gina's Red, White and Blueberry Trifle.
Although I have two trifle dishes, I did not want to use them: they are just too big for one person to handle. Instead, I used a round short vase I bought at a discount store. Love things that are multipurpose: right now it's

Inspiration for recipes comes in all different forms for me. This time, the Fruit, Berry & Yogurt Trifle was inspired by Gina's Red, White and Blueberry Trifle.
Although I have two trifle dishes, I did not want to use them: they are just too big for one person to handle. Instead, I used a round short vase I bought at a discount store. Love things that are multipurpose: right now it's

reade more... Résuméabuiyad