Challah Waffles


Today is a good day. There was a blizzard here in New York so the world is covered in a beautiful white blanket. And my office is closed! I get to spend a wonderful day on the couch with my roommates, cooking, eating, and watching TV. At some point I’ll probably venture out. If I had snowpants I would already have made a snow angel. It’s times like these I miss having a yard. Regardless of whether or not I go outside, there will definitely be hot chocolate.

I’ve been thinking of making yeast waffles for a while now. When we got out of work early yesterday, I decided last night was the perfect time to prepare them. I knew they’d make the best snow day breakfast. You let the dough rise in the fridge overnight and in the morning you get doughy, bready waffles. One of my favorite bloggers, Molly Yeh of, has a recipe for yeast waffles that I instantly needed to try. They aren’t any regular yeast waffles, these babies are CHALLAH WAFFLES! Yes, you heard me. The recipe for the dough is similar to challah dough, and you knead in pearl sugar before throwing them on the waffle iron.


The snowy world outside my apartment window.

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Soy Braised Kabocha Squash


IMG_0049Can you believe it’s almost February? I’m trying to be a little better about eating seasonally. If I can help it, I’m trying not to get tomatoes in the cold winter months when they are obviously not locally in season. But guess what loves the winter? Squash! Kabocha squash, also known as Japanese pumpkin, is related to the pumpkin but it’s sweeter and less stringy. It’s also really starchy, but in a really delicious way.

The squash was the size of my head! I had to document it.

The squash was the size of my head! I had to document it.

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Butternut Squash Soup
















Happy Holidays! It’s been a little while since I blogged, and honestly it’s been a little while since I cooked. I’ve had a busy month of I-don’t-even-know-what. Restaurant outings and babysitting nights? I guess. Anyways, this week I’m back in the kitchen! Yesterday I made eggs benedict with dairy-free hollandaise! It wasn’t photo ready so I’ll have to make it again but I can’t wait to share it with you.

Tonight was a soup night because this afternoon I had a dentist appointment. Apparently they aren’t joking when they tell you flossing is important. I had some cavities filled and a very numb mouth. Soup was all I could really handle. But by the time I finished cooking, I was ready to eat it. I could even feel my lips again, hallelujah!


Happy Holidays from our apartment!

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Fall Butternut Squash and Tofu Ricotta Pizza with Porter Date Jam and Arugula


Happy fall! Once you get past the very up and down change in temperature, fall is delightful. I’ve had a pretty busy couple of weeks. Last weekend I visited a friend in Philadelphia, and we went to a crazy amazing vegan restaurant called Vedge. We had fancy drinks, salt cured beets (think vegetarian lox), spicy Korean tofu, and incredible maitake mushrooms, among other things. It was so wonderful, if you’re ever around Philadelphia, I recommend it for meat eaters and vegans alike. We also hit the Italian market, which is a bunch of food stands with fresh produce, cheese, and meat all over the place. It was a great place to walk around and have a visual feast without even buying anything.


Salt cured beets at Vedge– yum!

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Whole Red Snapper with Fennel, Tomatoes, and Onions



The other day I got a text from my friend Elena asking if I wanted to cook a whole fish. The answer was, “of course!” I love trying new things in the kitchen, nothing besides dairy and cilantro are off limits (more on my cilantro hatred later). We decided a Sunday night dinner would be the perfect time to embark on this adventure. On Sunday afternoon, we headed to the neighborhood fish market to see what whole fish they had for us. We caught eyes with the red snapper and it was all over. Elena found a recipe from Saveur and we were off!

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Here’s our beautiful, fresh red snapper. I didn’t name him for fear of getting too attached.

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Dairy Allergy FAQs


People usually have a lot of questions when they first learn about my allergy. Below is a handy list of frequently asked questions. I swear, even the most ridiculous questions on this list have been posed to me more than once.

1. “Oh, do you mean lactose intolerant?”
The number one most common misconception about a dairy allergy is that it’s the a synonym for lactose intolerant. Lactose intolerance means you have problems digesting lactose, or milk sugar, because you are lacking an enzyme that aids in the digestion. Food allergies have to do with your immune system, a completely different part of the body! Reactions range for food allergies but can be as serious as anaphylaxis, or your throat closing up. I personally have an anaphylactic allergy but usually get a much less serious reaction from very slight exposure to dairy. I have felt an itch in my tongue and throat before from somebody stirring my coffee with a milky spoon. The misconception that someone who is allergic to dairy probably just gets a stomachache and could take a lactaid pill to make it all better is particularly annoying because it means people don’t take a potentially life-threatening allergy as seriously as they should.

2. “But that has mayonnaise/ egg. Isn’t that dairy?”
No! This misconception is twofold. People either think that mayonnaise has milk in it because it’s creamy, or they think eggs are dairy. Mayonnaise is actually just egg yolk and oil– very easy to make your own, but that’s a story for another post. I understand that it is white and creamy, so it’s not such a stretch. But no! I’m not allergic to mayo and yes, I would like that aioli on my burger please! I feel like I’ve been having this conversation so frequently with waiters lately, I guess aioli/ fancy mayo is having a moment right now.

The misconception that eggs are dairy is pretty widespread. I think it stems from eggs being in the dairy aisle at the supermarket. I can’t explain to you why the supermarket does that, but eggs don’t have milk in them, and therefore aren’t dairy!

3. “But… Can you have yogurt?”
Nope! Being allergic to milk means I can’t eat milk or anything with milk in it, including yogurt, butter, cheese, milk chocolate…

4. “There’s just a little bit of butter in this, is that ok?”
No amount of dairy is ok for someone with a serious allergy.

5. “Should I not eat dairy next to you?”
Unlike some serious nut allergies, with my allergy I can sit right next to someone or even smell buttery popcorn (a smell I don’t care for) without getting any reaction. This is because my allergy is not airborne.
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Chocolate Stout Cake with Raspberry Filling and Whiskey Frosting



IMG_8103This cake is delicious. I have served it to many, many people at this point, between the wedding and allll the test cakes. It is not the world’s moistest chocolate cake but the frosting and filling make up for it. It stays together and comes out of the pan very cleanly which makes it perfect for frosting. Also, beer in cake! What could be bad?

IF you want to make a wedding cake (you crazy kid!), I suggest tripling this cake recipe and multiplying the frosting recipe by as much as 6 or 7 times to make sure you have more than enough. If you want to read the whole saga of how I made a wedding cake, check out the post below or follow this link. Continue reading