A perfect day:
laying on grass
plenty of sun
cool iced tea in hand

and then maybe this after

Amorina PIzza
624 Vanderbilt Avenue
Brooklyn, NY 11238
(718) 230-3030


I think Simply Breakfast and I have been eating the same thing

Sabor Saudade and I don’t speak the same language, but I think we both love a sweet tart from time to time. Which is why I’ll be making this chocolate tart from Saveur.

And I will try to replicate a delicious cannellini bean and ham ravioli dish at Marlow & Sons.

I loved Mark Bittman’s write up about peanut butter last week. He called out a favorite trick of mine to gussy up oatmeal, which is to stir a spoonful of it into the morning gruel for extra protein and flavor. It’s also the go-to ingredient for the peanut dipping sauce served at Vietnamese restaurants. Ironically, also last week, I tasted Koeze’s Cream Nut All-Natural peanut butter at my friend Alice’s house. We started discussing what we liked and disliked about this 70+ -year old brand, and what we might prefer instead (Trader Joe’s peanut butter). However, the packaging alone will make any peanut butter-fan salivate.

The Koeze peeps are sending me samples of their peanut butter to test. Maybe then I’ll get a chance to assess. Maybe you’ll see something about it in Bon Appétit. Until then, here’s a glimpse of the packaging from back-in-the-day.


Though I’m taking a break from the Jamie project, I am still trying to maintain a healthy diet comprised of mainly whole grains, locally-grown fresh vegetables and fruits, and unrefined sugars. That last one has been tough. After all I devoted much of last month to this.

Last night, I made a Panzenella (bread) salad that consisted of La Brea Bakery’s pain rustique, grilled vegetables such as corn, bell peppers, red onions, zucchini, and fresh tomatoes, cucumber, tons of herbs, and a delicious dressing made from a walnut oil, mustard blend. This recipe was developed by my managing editor, Katie, who is kind of the queen of delicious grilled salads. I want to be the queen of something too.


Here’s a snapshot of some oatmeal-wheat bran blueberry muffins I made not too long ago. It was sweetened with maple syrup and applesauce, with just a sprinkling of muscovado sugar on top for crunch. These were delicious (for what they were). I’ll post the recipe if I can remember it!


Nothing like yummy peaches from the farmer’s market.

This season’s peaches have been quite impressive. I’ve been buying them at the farmer’s market for the last few weekends and have had really good luck picking out the sweetest, firmest, juiciest peaches of the lot.

Eating sliced peaches makes the California heat all worth it.


I’m a huge fan of Greek yogurt and have enjoyed different iterations of the thick creamy stuff. Then I discovered Siggi’s “Icelandic Style Skyr” , a strained non-fat yogurt that’s free of all the bad stuff found in regular yogurt such as high fructose corn syrup. It’s super thick and chunky and maybe even more puddin’ like than it’s Greek counterpart. It’s also nice and tart. Just thinking about it makes my lips pucker!

Unfortunately, Siggi’s is only available on the East Coast. The lovely Brooklynite owners sent me a few samples to try and I will definitely be watching out for their west coast debut.


Thomas Yang, I presume, holding up Taiwanese grub. Argh. He’s selling Vitadrinks also?


Since the food-truck/street cart boom that has taken over the US, I have joked with friends about driving my own truck around, serving up Taiwanese street snacks (my fav!). There are so many dishes that would be appropriate, after all, Taiwan’s cuisine is steadfastly recognized and raved about, for its street-y appeal. It’s what you do while in Taiwan- you eat at all yummy but slightly gnarly street carts and hole-in-the-walls.

Anyway, I thought I was onto something, but then I read today’s Dining pages of the NYT and found out that such a truck already exists. A Mr. Thomas Yang in NYC operates a truck with which he doles out traditional Taiwanese street food. His menu consists of:

Taiwanese style fried chicken over rice with secret pork sauce $6
Taiwanese style fried pork chop over rice with secret pork sauce $7
Taiwanese style fried tianbula (fish cake) over rice with secret pork sauce $8
Taiwanese snack platter (tea egg over rice with secret pork sauce in a small container) $4
Four pieces of handmade steamed dumplings (vegan, pork, or mix) $3

Yes, I am slightly perturbed by this. I can’t believe that he picked the one cuisine I didn’t think anyone would ever want to sell out of truck–even though it’s practically made for it. I wonder how the food fares. I’m interested in finding out. Anyone want to buy me a ticket to NY to try this? I’ll happily accept.

Check out his website: NYC CRAVINGS