It all started about six years ago, when I ended up in the hospital with a severe allergic reaction. I had developed an allergy to artificial food coloring and was covered in hives from right below my ear lobes, down to my toes. It was so itchy; I scratched my sides till they were bleeding. I had to be treated with steroids which then made me all bloated, and this all happened when I was on a trip out in California. It was then that I started avoiding processed foods, under strong advisement ... Read Full Story

Yesterday, I woke up with flu-like symptoms that I really struggled with, but lost. I couldn’t even get up. Lon had already gone to work but my brother came over to walk Ice for me. Thanks Justin! I was so hot, it was causing a headache, but at the same time, I was shivering with chills. I had aches all over. Despite having this recipe for my Winter BLT already written and pictures in the camera, I just couldn’t get up to finish this post. I’m a little e-mail obsessed and I ... Read Full Story

I’ve passed by Dim Sum Go Go 5 East Broadway, New York, NY 10038 countless times, assuming it was just another cookie cutter Chinese restaurant of Chinatown. I also don’t eat much in Chinatown these days, preferring the far away land of Flushing where everything is just a few notches better. I probably would never have visited Dim So Go Go had MH not told me there was something different going on here, a collaboration between a French American food writer, Colette Rossant,... Read Full Story

I’m so excited to tell you about my Cloud Topped Pumpkin Loaf. I think I may have come up with a totally new dessert! But I guess I have to admit that this all happened by accident. It’s all because I completely messed up the idea I had, failed horribly, total embarrassment to bakers. I hope none of my old pastry instructors read this blog. So my original idea was to make a pumpkin loaf with a marble cream cheese swirl, kind of like the Chocolate Cheesecake marbled cupcakes, some... Read Full Story

Do you ever have one of those days where everything seems to be going wrong? Your hair has enough static to start powering small appliances. You’re already running late and then a phone call comes; it’s the person (and I’m not saying who) that you can’t get off the phone. Your coffee maker is broken. You wrongly decided to weigh yourself this morning and the construction next door is throwing your dust allergies a party. At this point, I’m grabbing for a nice bi... Read Full Story

We were invited to attend Cook.Eat.Drink.Live, yet another food event. It seems like these are popping up every other week these days (in NYC). Held at The Tunnel/La Venue, there was a room for wine tasting, a long corridor of food tastings, and two stages with scheduled demos. There was also one room that seemed to be dedicated to a few Italian products and an Italian restaurant but that room was fairly empty. I guess I’ll point out a few highlights, though it’s not really sayin... Read Full Story

I love hot pot and if you love hot pot, you’re surely familiar with the soup at the end. Once it gets cold out, I start craving that soup, the melding of so many flavors. It’s soothing and nourishing, exactly what the doctor ordered. But, hot pot is a group activity, a perfect way to have a lengthy relaxed meal with friends and family. Yet, I’m often stuck having lunch all by myself. Even though I’m willing to spend a lot of time making elaborate meals for others, I r... Read Full Story

One of our favorite stops in Los Angeles was Porto’s Bakery. Everything was fresh and delicious at shockingly low prices. I’m dreaming about them expanding to New York one day but I know that’s a long shot so I may have to recreate some of their treats for myself. One of the pastries we enjoyed was a flaky and buttery pastry with a guava and cream cheese filling. They called it the Refugiado, but I’m not sure why it’s called the Refugee. (Hey Latino friends, holl... Read Full Story

I bookmarked this Michael Anthony (of Gramercy Tavern) cauliflower recipe on Smitten Kitchen, attracted by how interesting it is. Of course, everything on Smitten Kitchen looks delicious, but this was a recipe Michael Anthony created to convince his wife (when they first met) to like cauliflower. See, Lon does not like cauliflower, though I’ve tried a few times, and this just seemed different enough, perhaps…I finally did bring him over to the fungus side (he did not eat mushrooms... Read Full Story

By request of our friend Bill, I’m starting early on Thanksgiving recipes this year. As I thought about side dishes, I surprised myself with a general feeling of disgust. Do I dislike Thanksgiving? No, I do love Thanksgiving. Any holiday with lots of food is a friend of mine for sure. The problem is, a few traditional side dishes do turn me off, particularly that sweet potato dish, the one covered in marshmallows. It’s sugary sweet, too busy competing with desserts, and not pullin... Read Full Story