Here’s another episode of my TV Dinner series. This one is dedicated to one of my ultimate feel-good shows The Mindy Project. It’s snarky, it’s sparkly and super fabulous. I’m a devoted fan of Mindy Kaling (read her book if you haven’t already) and the other actors in the cast, especially Chris Messina and Ike Barinholtz make the show what it is.
I love that Mindy is a strong woman who’s not afraid of coming across as aggressive or superficial or incredibly smart. She’s also a woman who’s not shy about eating.
Let’s face it, Father’s Day is often the forgotten parents’ appreciation holiday. Mother’s Day always steals its thunder with its flowers and chocolates and breakfast-in-beds. By the time Father’s Day rolls around, people have already Instagrammed their cutest picture with Mom and are much too busy in summer mode to fuss over what to get Dad. Another tie? A hammer to replace the one he lost or maybe some grilling utensils? You know… MANLY things!
But you know what, men like chocolate too. So here’s a dessert that I’m pretty sure will knock your dad’s socks off (those socks you got him because you couldn’t think of what else to buy). These grown up chocolate chip cookie sandwiches are sprinkled with smoked sea salt and filled with a whiskey frosting. To be honest men, women, and children (over the age of 21) can all enjoy this delicious treat! Cause GAH dad, why does it always have to be about you??
Hope you all had a wonderful New Year’s Eve. Whether you welcomed the year with friends, family, or with some tipsy strangers– I hope your 2014 proves to be the best yet! By that I mean, I hope this year is full of inspiration and innovation. Trust yourself to take that adventure, push your boundaries, love the person you’ve grown into. Much better than starting that no-carb diet, right?
Throw out your ridiculous resolutions. It’ll be ok, I promise. This first post of the year is dedicated to the most iconic New Year’s Eve city… New York, NEW YORK. I wanted to showcase this magical time of year as well as pair that with a dessert that I feel best represents N.Y.C.! I’m so incredibly grateful for all of you and for the constant challenge and growth this blog continues brings to me. Cheers to 2014 and here’s to another year!
This dessert is a long overdue post. A really fantastic, fun recipe that is apparently Christina Tosi’s favorite cake in the Milk Bar cookbook. Hence, you can imagine how nervous I was to make it! Like a samurai assistantforging a sword for his master (except this sword is edible). Yet it turned out to be as great as I could have imagined.
As the name entails, the base of this recipe is a chocolate chip cake yet of course as with any Milk Bar recipe there’s always a twist. This one includes a passion fruit curd, chocolate crumbs, and coffee frosting. It all comes together to create an incredibly unique cake. One that I am glad to have checked off my Milk Bar Exam list!
I’ve had my heart broken many times… by Julian Fellowes. After the last season of Downton Abbey, I vowed I was done with the show. No more Downton. No more Lady Mary. Not even the Dowager Countess.
After Sybil, there was just too much of this…
and last year’s season finale that aired on freakin’ CHRISTMAS caused even more of this…
I was too frustrated and exhausted to continue. But now that I’ve had almost a full year to recover, the scars are slowly starting to heal. Now for us non-UKers, the new season has yet to premiere in the States. Yet somehow I’ve been watching the new episodes online (don’t worry, I’ll watch them when they air on PBS too!) and of course I find myself, once again, wrapped up in the storylines of Carson and Branson and wily Thomas… even Edith! I will not give away any spoilers for my fellow American fans. Instead I’ll provide you with a delicious recipe!
In the Momofuku Milk Bar cookbook, Christina Tosi describes this pie as being “a little bit of a bitch to make.” So of course, I had to try it!
And I have to say, she was not lying. This is certainly the most difficult recipe I’ve made from this cookbook, if not ever. There are a lot of moving parts and everything has to be well orchestrated before you begin. So please please please read the directions carefully and then reread them. Picture them in your mind. Carve them into your soul. Because trust me, this pie may be a bit of a bitch to make but it is so unbelievably worth it.
Ice cream is not a seasonal food but it tastes especially good during the summer, doesn’t it? Eaten in a cool air conditioned room, of course.
Cheesecake ice cream is actually one of my favorite flavors (the graham crackers are a necessity) so I was very excited to make this recipe. While traditional ice cream bases require the technique of tempering egg yolks in heated cream, in this recipe the egg is baked in the liquid cheesecake thus no risk of scrambled eggs in your ice cream.
If you have an ice cream machine, it comes together in a pinch! Unfortunately, I don’t have space in my New York apartment for one so I maximized on my visit home and used my mom’s… it was a mutually beneficial exchange. My mom is actually quite the ice cream fiend– a lean mean Häagen-Dazs eating machine. One time I found a photo of her in the late 80’s smiling proudly, showcasing a delicious Häagen-Dazs cone in one hand. And a baby (me) dangling in her other hand. The fact that the ice cream took priority only makes me proud to be her daughter.