CANTALOUPE COCONUT LIME SORBET.

It’s said that the sensory experience of eating—the scents, the textures, the tastes—has transportive powers and the capacity to transform even the heaviest sadness into beauty. (Need evidence? Reference the epic Como Agua Para Chocolate—Like Water for Chocolate.) So what about…
read more

CHAROSET ICE CREAM: A PASSOVER SURPRISE!

  In the words of my dear Aunt Nancy: “That looks so delicious but seems so wrong!” I’m sure she speaks for many a Jew who may have initial misgivings about putting the Pesach food symbolic of thousands of years…
read more

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…
read more

PROBIOTIC BLOOD ORANGE CREAMSICLE SMOOTHIE.

Did y’all hear the word about probiotics? Your body has bazillions of bacterial cells growing and zooming around inside, and you can either feed the bad cells (think: salmonella, candida, etc.) or load up on the good ones—PROBIOTICS! I’ve been…
read more

HONEY ROSE GERANIUM ICE CREAM

This ice cream is my obsession. It’s subtle, sweet, floral, rich, and creamy—with an undeniable earthiness from the rose geranium. I’m in love. Don’t ever make it stop. The idea was born on a trip to Ojai, a tiny town nestled in the…
read more
1 2