Love Game of Thrones? This is a must-watch.

Great questions to remember to ask about your work life from Seth Godin.

So many beautiful new things at Rose and Fitzgerald.

You know how you’re never ever supposed to stir rice after you cover the pot? One of my idols, Andrea Nguyen, discovered otherwise in her post about  how to make perfect rice.

Food 52 is cooking from Laurie Colwin’s books this month. These books  are close to my heart: They inspired me to become a food writer over a decade ago. Her recipes, well, I can’t say any of them have ever quite worked out well for me, but she did make everything she cooked sound so completely compelling. I can’t wait to see what other cooks conclude about her recipes.

Note to self: Make this Chinese-style steamed whole fish.

This pistachio pavlova is everything. Or everything I want in a dessert, anyway.

 

Read this before you make scrambled eggs again.

The next coolest wine bar in NYC.

This Instagram feed, which made me want to make this sticky sesame chicken.

Just as I finally start blogging, the Amateur Gourmet (one of the early food bloggers) starts a new career.

Inspiring work by tech company Intel.

Also inspiring: Some of the response to the NY Times stellar report about the ugly truths behind cheap manicures.

Best news ever after the worst news ever.

 

 

Mango-Cashew-Orange-Ginger Smoothie

Scroll through my Instagram feed most mornings and you’ll see at least one person showing off their $10 green juice. I love those fresh juices for their color and for their ability to feel like a boozeless cocktail. But do I think that a $10 juice has miraculous healing properties and is cure for all that ails? No, not really. To me, juice seems like style over substance.

Smoothies, however, are different. They have plenty of sugar, sure, but they also contain fruit and vegetable fiber, slowing down the absorption of all of those good nutrients. Plus, fiber is filling, so a smoothie can stand in for a meal or, at the very least, a large snack. (And it should! The recipe below has about 400 calories.)

I never totally understood the appeal of a smoothie other than it being a way to cram more healthy ingredients into my life. But recently, I came into one of those powerful blenders. You know the type: They can grind grain into flour; puree soups to silk and pulverize coconut meat into milk, should you be masochistic enough to want to open up a coconut at home.

With this blender, leafy greens and hard vegetables, like carrots, become one the other ingredients, leaving no unappealing chunks or flecks. Plus, the blender blades spin so fast, giving the drink a whipped, airy texture.

Thanks to this powerful blender, I’ve been on a smoothie kick, feeling much like writer Oliver Strand does in this Vogue article after he acquires a Vitamix. “My Vitamix runs with such brutal efficiency that when I go to the market I look at what’s on the shelves and in the produce aisles and think, I could blend you.” (For the record, my blender is actually not a Vitamix but one from Wolf Gourmet.)

My recent favorite recipe tastes like an Orange Julius after a visit to southeast Asia. Thanks to the richness of the cashew butter, the smoothie drinks like a milkshake but is actually dairy-free.  continue reading

Pasta with clams and ramps. The food world likes to wax poetic about ramps. I just love to cook with them. From the second these wild leeks arrive—usually in early April when they’re thinner than pencils—to when they departure with their swollen bulbs in late May, I add them to as many dishes as I can.

Pasta with clams in a white wine sauce is a house favorite, so I recently thought, why not let ramps stand in for the usual garlic? Since clams and ramps both have fresh, bright but funky flavors, let’s just say that this pairing was meant to be. A quick word of warning: The resulting dish is quite fragrant so it’s best to open the windows while you cook!

And to drink? Try this with any minerally, salty coastal white wine, like French Muscadet, Spanish Albariño or Vermentino from Liguria in Italy. continue reading