Posts tagged food styling
LENTIL SOUP || ALL THE WAYS

Hello! How is everyone doing this side of the ball drop? We are good—healthy, which feels like a small miracle. Feeling more playful (also miraculous—levity always is). And still experiencing the same waves of energy that have categorized the last two pandemic years.

The good news: there are recipes specifically made for this kind of cycle; Fall-back recipes that are always nourishing and delicious, that flex beautifully with ambition yet offer ease, when needed. Like today.

One such recipe—Red Lentil Dal— is the very thing I cook most often; the soup that is on our table once a week in any season, and any year—certainly the last three. It’s everything you need it to be, every time.

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RADICCHIO WITH FETA, PISTACHIOS AND SALTED HONEY

Hi friends! Happy December. I’m about to shower you with a half-dozen new cookie recipes in the next two weeks, so how about a palate cleanser before we begin?

We spent thanksgiving this year with dear friends who hail from California and Spain, and our menu was tapas style—croquettas and Spanish tortilla, Jamón and Manchego, along with pickled mushrooms, homemade focaccia, confited turkey and many shaved salads (like this one). I’ve said it before and I’ll say it again, shaved bitter salads are the unsung hero of holidays meals, so I’m sharing another with you, from Food52’s latest book, Big Little Recipes, by Emma Laperruque.

The genius of this salad is in its simplicity—radicchio, feta, pistachios and honey—just five (yes five!!) ingredients. In short: EASY. There’s always time to make this salad, even amidst the business (and busy-ness) of holidays.

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BITTER GREENS SALAD WITH CITRUS AND HAZELNUTS

And so it begins, a five month-addiction to citrus fruits that starts just shy of thanksgiving and doesn’t end until the snow thaws. I’ll be finding little orange-hued peels on side tables and radiators and under the couch until I’m filled with deep regret…except breaking the habit for my kids means no more succulent little snacks at my desk-side, either. So I’ll keep buying—rather hoarding them—by the bushelful.

Citrus is a winter game changer—between meals, certainly, but at them, too. They are single-handedly responsible for keeping salads on our table even when my body craves warm, filling foods. Because a little citrus-laced salad, actually, is the thing that makes warm, filling foods that much more delicious. Take Thanksgiving….

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MELON, RICOTTA AND SNAP PEA SALAD WITH GREEN APPLE AND CHILES

It’s rained a lot the last few weeks, and the only upside of that is forced incubation (movies! baking!) and juicer melons. Cantaloupe, or muskmelon as my mom called it, and any such variety like French Cavaillon melon—are right up there for me with watermelon (and if you know me at all, you know watermelon always tops my charts).

András has been working long days all of July, and Greta has been invited on some outdoor play dates with friends in our Covid pod, leaving me and Mátyás to spend copious amounts of solo time together. After 6,972 hours at home alone, I have to keep reinventing things to keep it special—for me, and for him. Mátyás is not a good solo player, so it’s hard to find space to garden, create, cook, shoot and style on my own—things I crave—unless I give him a cartoon. So several days this week I did exactly that. It’s amazing what a half hour in the garden with a melon, a handful of green things and a single slab of cracked limestone that transports me to Italy, or Hungary—can do for the soul.

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PEACHES WITH BURRATA, PROSCIUTTO AND FRESH HERBS

Few things say summer to me like fresh, juicy peaches. When it's this hot and cooking is off the table, this simple combination of peaches, burrata, and prosciutto is the perfect lunch or twilight dinner fix. You hardly need a recipe for something so simple and intuitive, but I thought I’d share how we make it, with a little visual inspiration for maximizing peak summer.

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BACON, EGG AND AVOCADO TOAST WITH TURMERIC DRIZZLE

Welp, my kids both told me this week that they’re becoming Pescatarian. It’s not surprising, really—fish is our family’s common ground. It’s the only animal protein my husband eats (after 20 + years as a strict vegetarian), and therefore what I make, mostly. Except bacon. My kids LOVE bacon and come summer, I like an occasional piece, too.

If it were going to be my last piece of bacon for a while, this toast is a good way to go out.

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BLACKBERRY-BANANA-SMASH ICE CREAM

The world is a challenging place right now. There is a lot of sorrow, but also a lot of momentum and love and support for Black Life Matters. Hearts are opening. Minds are changing. Love is growing.

Maybe it doesn’t seem like it, perhaps, because there is a lot of turmoil too. A lot of sad stories being shared. A lot of violence. A lot that is hard to understand, for little people, certainly, but for big people, too. But still, love is growing.

So what does that have to do with ice cream? Well….

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THE FAMILY WAFFLE // (LIGHT-AS-AIR, GLUTEN-FREE CHIA WAFFLES)

Growing up, waffles were a special-occasion treat, the kind of breakfast that made my mom sigh (waffle iron, batter spills, over-sugared kids) and my dad smile with glee (strawberries, whipped cream, truly living). In this way, my marriage is similar: I am for a simpler, saner, healthier morning. András is for waffles. Always for waffles.

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HOLIDAY STYLE: THE PIANO

I have a thing for pianos. Ours isn’t a fancy one, but it’s meaningful—and I love nothing more than having it played. We had this little upright beauty even in our tiny 420 square foot city apartment, despite the precious space it took up, because making music—or having the ability to make music in the home—is joy.

A close second to having our piano played (ideally, but someone way more skilled than me—including Andras or Greta), is styling it for parties or the holidays. For years I didn’t have a bar cart, or a sideboard, so the piano had to do—it became a staging ground for cheese boards and delicious nibbles and tucked away treats.

It’s not hard to do this at home if you, too, have a piano. Here’s a little inspiration ( if you need more—I have a whole PINTEREST board dedicated to PIANO MOMENTS, here) plus a few tips and tricks for playing up this special part of your home this holiday.

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HOLIDAY MEAL: CRISPY, CHEESY POTATO PANCAKE

The first Christmas tree Andras and I bought together was an 8-foot blue spruce for our 8-square-foot studio apartment in New York City, just two months after we married. I remember how the way I looked at him, carrying that tree like it was no big deal, ignoring the prickers or the weight of it, crossing our busy streets to our quiet cul de sac on the East River. That night I lit candles. I made a perfect omelet, salad and a chocolate pie. He put on music. We both smiled, a lot.

That was 11 years ago this year. Honestly, it’s been a looooong, time since we put that kind of effort into a meal just for us.

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A PORRIDGE PRIMER: PART II (MORE TOPPINGS)

Have you been porridge-ing since I last wrote you (here)? I hope so. As promised I wanted to keep your porridge bowls at their most nourishing best with more porridge topping ideas. These don’t have to be complicated, for fussy.

One way I keep porridge topping fun and easy for everyone involved is to set up a quickie, DIY-porridge topping bar for my family twice a week. It may include my all-purpose-porridge topper (basically, stewed frozen fruits in pure maple syrup. Ratios are here), or a small tray lined with jars of honey, granola, jam, preserves, peanut/almond/pumpkin seed butter, apple butter and the like.

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A PORRIDGE PRIMER: HOW TO FALL IN LOVE WITH PORRIDGE

I’ve been wanting to talk to you about porridge for a long, long time. Like many years. It wasn’t cool to talk about porridge until fairly recently, which is fine, because I never found the time anyway, but here’s the thing: Porridge—be it millet or oats or hot cereal or polenta, rice porridge or the like, is one of the simplest, most satisfying meals on the planet. It’s also incredibly easy to top and completely blow your kid’s minds (or your own) with a new and beautiful bowl any winter morning.

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A FRIENDLIER FRIENDSGIVING: CHEESE BOARDS + OYSTERS (2)

It’s a week until the big day, and I’ve been touting ease around here all week. And I mean it—this menu (and this dessert) are epically easy in the grand scheme of all things holiday. But you didn’t think I would leave it at that, did you? Even simple menu planning requires some knowledge, and how to. I’m here for you.

To pull off the Friendliest, Cheese + Oysters Thanksgiving, Ever (as I’m calling it) you will need a small handful of foods that can be curated from a single grocer, or a few local markets. Keep your shop quick and easy, leaving you time to play stylist (if you like that kind of thing) arranging your meal across a single sideboard, atop your piano, on your kitchen island or even a dresser that’s been cleared for the cause.

For the food….

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A FRIENDLIER FRIENDSGIVING: CHEESE BOARDS + OYSTERS (1)

I remember everything about the first year I didn’t go home to be with my parents on Thanksgiving. It was the fall after I met my (now)  husband. I’d already lived in New York for a long time, but it was the first year I felt like there was something in the city worth sticking out a major holiday for. I cried a little at the thought of missing that special family time, the epic meal, the allocating of chores--I would brine the turkey (as I was the only one who knew how, or why it mattered), my sisters would tackle creamed corn, dad was on mashed potatoes, my brother flexed his cranberry relish card while my mom made pies--all the perfect pies. But I also wondered what new and perhaps (one day) meaningful new traditions might join them.

That morning, Andras made me the most horrible buckwheat pancakes known to man. I cried miserably. It was a disaster. But, in true Andras fashion (after all, I later married him), he made up for it--taking me on a slow, cozy bike ride to Chinatown for the most soul-warming steamed pork buns which we ate, street side, from crinkly brown paper bags. It wasn’t a perfect new tradition, but it was a stepping stone…

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TENDER GLUTEN-FREE PUMPKIN PANCAKES (+ WAFFLES!!)

Early in September, Matyas discovered some images of us carving pumpkins last fall that we’d printed and bound into a book (from Recently—if you guys don’t know about it—check it out: it’s like a magazine of your real life). The very next day at the grocery, he insisted on getting pie pumpkins—for carving. In my world, carving can wait a few weeks, and please don’t ask me about Halloween costumes before October one. But, alas, I indulged him and bought a couple of tiny pie pumpkins on our next trip to the store. We (mostly András) carved his little pumpkin on the spot, and we (mostly me) roasted the second one for Aran’ Goyoga’s Brown Butter Squash (delicious!). The rest of it hung out in the fridge for a few days, tempting fall.

Just after dinner one night, as I was putting away the leftovers, I spotted it blurted out, “let’s make pumpkin pancakes tomorrow for breakfast.” I didn’t meant tomorrow tomorrow, of course. Tomorrow was a school day! But my kids don’t forget anything (do yours?), especially not the promise of pancakes. So that Tuesday morning the first words out of their mouths was PUMPKIN PANCAKES….

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PROSCIUTTO AND MELON WITH KALE AND CAPER BERRIES

This summer, we traveled to Italy on a dime (ie. cheap seats)—then ate our way through markets, grazed on thin, crackly-crusted Roman pies and piles of peaches and plums. It was bliss. Almost every meal was exceptional—-well-researched and worth the long treks across town for all the most renowned pastas, pizzas and gelatos (I promise to share my must-do-in-Rome list, soon). But one day, when we’d walked all the way from our charming Air-b-n-b, Monte di Pietà to the Colosseum, carrying my four-year-old son on our backs, passing his limp, jet-lagged body back and forth from parent to parent, we found our way to the restaurant we’d most been wanting to try, a recommendation from my instagram friend, Elvira Zilli, who calls Rome home.

She may have mentioned something about making sure to call first to make sure they were open—it was August in Italy, afterall; many smaller mom-and-pop places close for summer holidays. But I had forgotten that little detail. So I did what any respectable, exhausted mother in Rome would do when she has only five days to conquer all the delicious things —I called a Uber (don’t do it, cabs are much cheaper than Ubers in Rome!) and climbed into the plush leather seats, AC and all. We’d walked for four solid days and it only felt fair, to all of us. I instructed the driver to take us to yet another far-flung corner of the city, crossing my fingers we’d find another gem, when my husband asked, but, where do you eat lunch? He started listing places, as I hurriedly pulled each one up on Google, cross-referencing penciled lists from bloggers and friends who live or lived in Rome, stuffed into my purse. Finally, he mentioned Pizzeria Emma, where he said he had eaten lunch that very day. It didn’t ring a bell, but something in me said to take him up on his offer to drive us straight there.

There were no spots in the sidewalk cafe, but he talked them into giving us a table inside, where we found none of the charm of Sora Margherita, nor the raucous laughter at Da Buffetto (an absolute Rome, must!), nor the date-night glam of Roscioli. It was a little too shiny, too much AC, and our son was definately the youngest diner there. Yet—-yet!

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RASPBERRY RIPPLE ICE CREAM CAKE

For Labor Day weekend, you don’t need something fancy, and certainly nothing laborious, that pulls you away from soaking in the last bits of summer, that eeks into your good long chill in a hammock or the chance to catch the way the sun hits your daughter’s pink, freckled nose. No, this weekend you need something easy and—without a doubt—you need something make ahead. Because after all, even summering hard until the back to school bell rings on

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RASPBERRY RHUBARB CRUMBLE

A couple of years ago, around this time of year, we had some of our dear friends over for am impromptu dinner in the backyard. I didn’t have anything planned, so while dinner cooked, I ran out to our prolific rhubarb patch, picked a bunch and sliced and tossed it together with a pint of raspberries I had tucked in the fridge. I pinched together some oats, butter, flour and walnuts—in no particular order, abiding by my grandmother’s pinch of this and dash of that rule (salt, sugar) until it felt just right.

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LAZY CHEF'S RHUBARB PIE

The other night, I went searching for an old photo of gooseberry pie by using the keyword “PIE” on my iPhone’s photo search bank. Exactly 249 images came up of pies or tarts I’d made between 2012 and today—Chocolate Silk Pies and Triple Berry Pies, Apple Tart Tatins and Huckleberry Galettes, Blueberry Lattice Pies and Sour Cream Apple Tarts, Double Crust Cherry Pies and perfectly custardy Pumpkin.

I know pies. But today, fast and unapologetically unfussy are my calling card. Take a rhubarb galette….

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