One of the best ways to try new recipes and think creatively about cooking is to be inspired by a new ingredient — a newly grown herb, a fresh fruit in season, a locally-sourced cheese. Earlier this year, I was lucky to receive a lovely batch of tea samples from London-based tea company Marulin. I love enjoying tea on its own (a couple of years in the U.K. will do that to you), but I was also eager to try out some new recipes using the fragrant and flavorful tea from Marulin.

Cookies are an excellent way to incorporate tea into your recipes. You can do so many variations on classic shortbread, sugar and chocolate chip cookies, adding another level of flavor with tea leaves or powder. The two recipes I decided to try are (1) Earl Grey shortbread cookies and (2) Matcha mint chocolate chip cookies. In both, you can taste the fragrant tea leaves blending well with the sugary and buttery goodness. Both are fairly light too, so they make for a great summer treat. I recommend pouring yourself a nice big cup of tea, grabbing a small plate of these cookies, and just relaxing.

Above: Earl Grey tea cookies resting on a wire rack.

Above: Matcha mint chocolate chip cookies ready for eating!

“As soon as I get in the elevator of my building alone with a fresh baguette, I rip my incisors into it like a savage beast.” – David Lebovitz

There is something so powerful about freshly baked bread — the way the aroma and warmth of fresh bread out of the oven fills the kitchen, and evokes feelings of happiness and comfort. For some, it brings back fond memories of times past; for others, it leads to the anticipation of buttery, mouthwatering deliciousness. Whether it’s challah, focaccia, brioche, or sourdough, homemade bread is without a doubt one of my weaknesses. I’ve been known to walk into a boulangerie with the intention of picking up one baguette, and end up leaving with a few other baked breads in tow. And more often than not, it’s hard for me to make it back to my apartment without tearing off the crunchy top of a baguette (which is why the David Lebovitz quote above is one of my favorites).

While the process of making bread can appear daunting, it’s actually quite simple; and once you master the basics, you’ll find it easy to do variations. I also find it very therapeutic to make bread, with the calming effect of rolling and kneading. The very process of kneading and the patience involved in allowing your bread to rise are also a true testament to bread truly being one of those things that is homemade with love; you can’t rush it or be hasty with bread, you have to give it some love. It is also completely worth it to make your own bread whenever you can (for one, you can be certain of all of the ingredients going into your bread, and you also get that lovely fresh-bread scent wafting through your kitchen all day).

Bread is also extremely versatile, and goes a long way — used for sandwiches, as a base for toast, to soak up soup, or simply eaten on its own. Whether it’s dinner rolls for a party, a fresh breakfast loaf for the week, or popovers for a Sunday roast, you can do many different variations on homemade bread. You can also see the way bread is shaped across regions and cultures, often steeped in tradition and a staple for many. Here are some of my recent favorite recipes for homemade bread: Pretzel Parker House Rolls, Challah bread, Popovers, and Chocolate Cinnamon Sugar Pull Apart Bread.

If you end up with extra challah bread, here is one of my go-to recipes for easy and delicious challah bread french toast. Or if you fancy toast, here is one of my favorite avocado toast recipes you can make with homemade bread. And finally, if you find yourself in Paris, here are some of my favorite boulangeries that will have you weak at the knees when you walk in and smell all of that freshly baked goodness.

Happy baking (and eating)!

This red shoe box contains more than a decade of eating, drinking, and traveling — from Dharamsala in India, to Buenos Aires in Argentina, these cards have traveled from different cities, countries, and continents, managing to make it through several inter-state moves to become the giant collection it is today. It all started more than a decade ago, when the sentimentalist in me decided to start saving business cards from the different places at which I shared a memorable meal or drink, as somewhat of a keepsake and a way to remember the place for the next time. Eventually as they began to accumulate, they moved from my wallet, to an envelope, to a bag, to a box.

The best part is to be able to pick up one and remember a moment in time (that meal of fresh seafood in Marseille on our road-trip through the South of France; those late-night dosas we ate while on a reporting trip in Bangalore; that tiny Italian restaurant in Boston’s North End that my family has been going to for years). They range from home-printed paper cut-outs, to fancy embossed gold-lettered cards, each one representative of the character of the restaurant, cafe, or bar — a flowery cutout from a small French cafe in New York City’s West Village; one resembling a playing card from a speakeasy in London. There are some places where I’ve been once, and others where I’ve been several dozen times (you know you’re a regular when you walk in and they know your order).

There’s some nostalgic value to them too, as with all of the digitization of the world these days, it’s somewhat of an old-fashioned thing to carry physical paper cards around (I’m also still a diehard reader of the print newspaper!). Sometimes when I ask for one on my way out of a restaurant, they have to dig behind the bar for a few minutes before finding that lone stash that looks like it hasn’t been touched in a while. And more often than not, a smile lights up when I ask for one, as it’s a nice way of saying you enjoyed your meal and plan to return.

It’s also become a great way to offer recommendations to friends and family who happen to be traveling to those cities where you have lived or visited. When my memory fails, I can always go back to my trusty card collection. This has happened so often that I’ve finally gotten around to building a section of this site where you can find all of my recommendations for restaurants, cafes, coffee shops, bakeries, bars, bistros, and many more: See here.

From cards to corks

I’ve taken a similar approach to wine corks in recent years — as there are often memorable events attached to each bottle (dinner parties; holiday meals; or just a casual get-together with friends). This collection also spans across countries and continents, and across red, white, and rosé. You can go the extra mile by writing the date/event on each wine cork.

Both the cards and the corks are a way to remember moments big and small (whether it’s a celebratory dinner or a low-key summer Sunday). It goes back to the old saying, “there’s nothing better in life than good food and good company.” Like laughing, eating and drinking are those universal languages that bring people together, regardless of nationality, ethnicity, or religion. So the next time you pop in a restaurant or pop open a bottle, think of keeping that card or cork as a keepsake, and before you know you’ll have your own shoe box to fill.

It’s been an especially chilly winter here on the East Coast, with temperatures well below freezing in recent weeks. It reminds me of my Chicago days when we would triple-layer and still feel like we were walking in an ice box. It’s days like these that I crave warm soups, hot drinks, and extra heat. Check out some of my favorite spots to go for a winter treat to warm you up.

If you want to add some heat to your own kitchen, here is a recipe for one of my spicy favorites: Jalapeño black pasta. It’s based on one of my favorite pasta dishes at Babbo in New York City. Jalapeños are fun to cook with, but you have to be careful when you’re prepping them, as the seeds can leave a burning sensation that lingers (i.e. don’t rub your eyes after you handle them with your fingers). They’re also an extremely versatile ingredient that works well in many different cuisines, from Mexican to Chinese to Italian, adding some extra spice to your dish.

It’s also always a careful art to reaching that perfect spice level when you’re cooking, especially when your family and friends are across the spectrum in their love (or hate) of spice. The safe bet is always to go middle of the road, and set aside extra sauce/chili for those who want to up the ante. I’m personally always big on spiciness (Sriracha is a staple on my shelf, and I habitually ask for extra spicy noodle dishes when I eat out). Of course, this is not always the case for everyone, and it’s important to respect that as the chef!

To help give some balance, spicy food goes great with more mellow or fruitier drinks, like a Riesling or Beaujolais, or a refreshing beer.

Enjoy, and stay warm!

Sundays are perfect for cooking dinner – it’s a great way to unwind after the weekend and relax before the week ahead. Plus, if you’re like me and do the bulk of your grocery shopping on Sundays, then your fridge will be fully stocked and you’ll have all the ingredients you need on hand to prepare a delicious dinner. One added benefit of cooking a big meal on Sunday is you’ll have some tasty leftovers to save for lunch during the week.

One of my favorite hearty meals during the winter is a a big bowl of homemade pasta. Because pasta is so versatile, it’s fun to experiment with different sauces, proteins, veggies, and herbs, depending on your tastes and what’s in season. The more you try out different combinations, the more you get to know what works well together, and before long you’ll have your own staple pasta recipes. Here is one of my favorite preparations of pasta with a basil-walnut pesto:

Basil pesto pasta with roasted eggplant and walnuts
Ingredients
Pesto
– A couple of large handfuls of fresh basil leaves, stems removed
– A couple of spoonfuls of walnuts (you can also use pine nuts)
– 2-3 garlic cloves
– 1/2 cup of olive oil
– 1/2 cup of freshly grated parmesan cheese
Pasta
– 2-3 cups of dry pasta of your choice (this serves 2-3 people)
– 1 eggplant, cubed into 1-inch pieces
– Red pepper flakes (optional)
– A spoonful of toasted walnuts to top
– A chiffonade of basil to top
– Salt, pepper, olive oil

Directions
1. Prepare your pesto by combining your basil, walnuts, and garlic in a food processor until ingredients are finely processed. Add in your olive oil in a stream while continuing to process, until smooth. Add in your cheese, and pulse a few more times until well-combined. Set aside in a bowl until ready to use.
2. Preheat oven to 400 degrees F.
3. Chop your eggplant into 1-inch cubes, and toss with a healthy drizzle of olive oil, salt, pepper, and (optional) red pepper flakes. Spread on a baking sheet lined with parchment paper or aluminum foil.
4. Roast your eggplant for roughly 20 minutes, tossing eggplant cubes halfway through to give an even roast.
5. Toast your walnuts over stop top until golden and smokey.
6. Meanwhile, boil your pasta water with olive oil and salt. Cook pasta according to directions, and drain.
7. While pasta is warm, toss with pesto. Add in roasted eggplant, toasted walnuts, and ross. Top with basil chiffonade.
8. Enjoy with a glass of red wine!

I’m all about trying new things, which is one thing I love about the new year — the fresh start it brings, and all of the excitement and energy to pursue new goals. I try to include at least one new adventure on my resolutions list each year – new travel destination; new language; new running challenge. It’s a nice way to keep the momentum going through the cold winter months, and have something to look forward to and work towards all year long.

At the same time, while I love diving into new territory, I also believe it’s important to hold onto those traditions and time-tested favorites that stay with us throughout (those hobbies you love, those regular gatherings with friends, those running shoes you’ve been using for years that have that exact fit and feel…). In the culinary world, this for me is the French pear almond tart.

I first made this tart years ago, I think during my post-Paris move back to the states. I was feeling nostalgic for the delicious, buttery, aromatic baked goods of the French patisseries, and so I decided to bring some of that feeling back to my home kitchen (yes, when you bake this, you can achieve that incredibly inviting scent that wafts through the whole flat). Though it looks intricate, the recipe actually involves fairly simple ingredients, which makes it adaptable and easy-to-make wherever you live. Over the years, I have made this recipe while living in New York City, London, and Washington, D.C., adjusting based on everything from the size of my kitchen to the size of my tart pans. Throughout my moves, it has stayed with me as a piece of tradition.

The best thing about this tart is you can adapt it for different seasons and depending which fruits look most fresh where you live. In the summer, for example, I will make this tart with fresh berries or peaches, and in the winter I will make this tart with fresh pears. The almond filling goes great with any number or types of fruits. Recipe to come soon in the recipes section!

Twenty-seventeen was a year of change and new chapters — from London to D.C., and a summer of travels in between. Here are some of my favorite creations from 2017. You can check out the recipes for some of the dishes I cooked here, and find the places I ate at during my travels here.

Cheers to a happy and healthy 2018!

It’s been a long time coming.

I’ve dabbled in blogging a bit, but have long been a devout food (and drink) lover forevah.