Food

Food

DARK CHOCOLATE YOGURT MOUSSE.

Every summer, my parents and I would fly from home on Maui to see our extended families in South Bend, Indiana and Sacramento, California—places I considered exotic, steeped as I was in tropicalia. I relished thunderstorms, fireflies, the thick, humid…
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ELOTE: MEXICAN CORN OFF THE COB.

This is one of my favorite ways to eat corn: Fresh off the cob, smothered in butter, blushing with lime, spiced with cumin and chili powder, and grounded with cilantro and cotija cheese. Sautéing fresh corn piques its sweetness and…
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GREEN VIBRANCE.

This baby is everything you need to take a breath, relax, soothe your mind and your body, and nourish your organs. Spinach gives you a vital green kick. Ginger soothes the belly. Lime perks up every other flavor in the…
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ROASTED PLUMS WITH VANILLA BEAN.

Flush with gorgeously hued satsuma plums, I scoured the interwebs this weekend for a new way to eat them (read: a way that wasn’t simply shoving them into my mouth whole or sliced). These are some of the most beautiful…
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LIQUID SUNSHINE IMMUNITY JUICE.

It’s been a crazy kind of week, friends. I had three huge client deadlines to meet, one personal deadline (the kind you wait all your life to have…more on that when I can spill!), an interview (that’s a link), the first…
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FIG & HONEYED THYME RICOTTA GALETTE.

I think I was a fig in a past lifetime or something, because this fruit, like no other, sends me into a transcendent shamanic baking reverie. It speaks to me, informs me of exact flavor and herb pairings, and tells…
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SUPERFOOD PORN SMOOTHIE.

One of the best things ever to happen to my kitchen was when, a few years ago, a friend of mine had a summer fling with a visiting raw-foodie-cum-yoga-teacher-cum-tantric-sex-god. She was glowingly satisfied, and when he left town, he bequeathed unto…
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MESSY CAPRESE WITH MARINATED MOZZARELLA.

This recipe comes from what is perhaps my favorite cookbook ever (or as my friend Heather remarked quite wisely, “It’s the world’s favorite cookbook, Lily.”), Plentyby Yotam Ottolenghi. But seriously. Can we talk about this marinated mozzarella? There is something insanely…
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