As many of you know, I am a pickle-lover. But there are pickles, and there are PICKLES. Over the past few years I have been learning about the benefits of fermented pickles which differ from hot-packed and boiling-water-processed pickles which
Chipotle Sweet Potato Mash
WAIT! There is still time to make a simple, delicious, killer side for Thanksgiving! And better yet, it’s not JUST for Thanksgiving – I’ve been eating this since it became cooler a few weeks ago, and it’s become my “crack”
Greek Cookie Love
Queens, NYC is known for it’s diversity. According to Wikipedia, no one ethnic group holds a majority — I love that! Not only because I like to live in a melting pot, but also because I have access to tons of
Cool Down Cucumber Seaweed Salad
I’ve been making this salad since I fell in love with a similar one at Souen, a macrobiotic restaurant in Greenwich village during college. Now, 13 (gasp!) years later, knowing more about Chinese medicine and the 5-elements, this salad remains
Garam Masala Almonds
So there I was, standing in front of my open freezer trying to think about how I could free up some space (freezer space is a very high commodity in my apartment), when I saw a bag of blanched almonds.