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Jul 28, 2014

Fluffy. Tasty. Tricky. for The New York Times

Last Wednesday this rice story I shot for The New York Times took the front cover of the dining section! Very cool. The story included four recipes, one for basic white rice, one for mexican rice, rice cakes and red beans and rice. All were super tasty and my house smelled amazing from simmering the red beans and sausage all morning. If you're looking for a quick side dish or even a main, give these recipes a try. 


Jul 21, 2014

Holiday House Hamptons

The Holiday House Hamptons presented by HC&G (Hamptons Cottages & Gardens) showhouse this year was something really special. It took place in an 1881 historic Watchcase factory in Sag Harbor, NY. The home itself was split into 3 buildings: a loft, a bungalow and a townhouse. The designers did such a great job of creating a summer/beach inspired palette of rooms, here are some of my favorites (see more photos and read more about each space in my article for Houzz): 

Campion Platt:

Huniford Design Studio:

Tamara Magel Home:

West Chin Architects & Interior Designers:

Bjornen Design:

Scott Formby:

Elizabeth Dow Home:

Studio MRS:

Brady Design:

Jen Going Interiors:

ID Creations by Iris Dankner:

And of course some beautiful Hamptons scenery: 

CommentsCategories Interiors Travel

Jul 15, 2014

Green Beans for OMV

A week ago I shot these tasty beans for Oh My Veggies. They are Kiersten's recipe for roasted green beans with lemon parmesan panko breadcrumbs. I love the light, refreshing combination of the lemon and green beans and the crunchy, cheesey breadcrumbs are perfection. They're really great for a light summer lunch or as a side to dinner on the grill.

Get the recipe here!

CommentsCategories Savory

Jun 20, 2014

Seed to Salad

I love salads. And I love creating new, unique salads that blend all different kinds of fruits and vegetables. The more color the better.

I also love Taproot magazine and the incredible team behind it. Amanda, Jason and Jessie came to NYC for a visit a few weeks ago and I'm so happy that I had the chance to meet them. We had dinner at one of my favorite spots, Lola's in Fort Greene. It was a wonderful night and I'm so thankful that I get to work with such great people. 

Taproot's newest issue, SEED, is their biggest yet- how exciting! I wrote my piece on salads (of course), my love of gardening and growing your own food and my childhood experiences at Sprout Creek Farm. Along with the story are three recipes, a citrus watermelon salad, fresh corn and veggie salad and a grilled zucchini caprese salad. Just the thing for a hot summer day! 

CommentsCategories Savory

Jun 16, 2014

A match made in Heaven.

For some strange reason, when I was in high school a friend and I decided to declare June 16th 'peaches and cream day', most likely because these two are a match made in heaven.  I've actually completely forgotten about this little self-made holiday until this morning when I was writing this post and looked down at the bottom of my screen and realized that TODAY is June 16th. Such irony. Many years later, here I am, subconsciously celebrating peaches and cream day. 

Actually the real reason why I'm sharing this recipe for peaches and cream with you is because I'm feeling ever so inspired by summer and the Country Living Fair that was in Rhinbeck, NY last weekend. This no-ice-cream-maker-required vanilla ice cream is from Country Living's June issue that we pickd up at the fair. There is a great story inside on making different homemade ice cream flavors and towards the back is this recipe on making ice cream without an ice cream maker. I thought it was very intriguing so I decided to give it a whirl. It is definitely a great alternative for those of you who don't own an ice cream maker.

You only need four simple ingredients, and it's whipped up in 10 minutes! I love it. The creamy-ness of this ice cream pairs perfectly with some nice, ripe peaches sauteed in brown sugar and cinnamon. Mmm mmm.

And thanks Country Living for featuring my finds from the fair on Flea Market Haul!

Brown Sugar Sauteed Peaches

1/4 cup (1/2 stick) unsalted butter

6 Tablespoons brown sugar, packed

1 teaspoon ground cinnamon

6 ripe peaches, peeled, pitted and each cut into 8 wedges

2 teaspoons vanilla extract

Melt butter in a large heavy bottomed skillet over medium heat. Add brown sugar and cinnamon and cook, stirring constantly, until well combined and sugar starts to dissolve. Add peaches and vanilla, stirring occasionally, saute until peaches are tender and sauce thickens slightly, about 5 minutes. Remove skillet from heat and serve warm over ice cream. 

(I peeled my peaches using this method)

Easy-Freezy Vanilla Ice Cream

2 cups whipping cream

1 14-oz. can sweetened condensed milk

2 teaspoons vanilla extract

1/4 teaspoon salt

Beat whipping cream with an electric mixer at high speed until stiff peaks form. Stir together sweetened condensed milk, vanilla and salt in a large mixing bowl. Fold in whipped cream. Place in an airtight container and freeze 6-8 hours or until firm. Yields about 1 quart. 

CommentsCategories Sweet