For us vegans, finding new ways to reinvent tofu is simply the norm. Oftentimes, though, tofu recipes call for long marinades, breading, or pan frying – all of which are rather time consuming. How about if you could just whip up tofu and use it in a cheesy way? With this one-minute tofu ricotta, it’s that easy.
I’ve been getting more and more into pasta lately – maybe it’s because I’ve been living with my Italian grandparents over the summer or because I’m feeling melancholy of my summers in Italy. It’s come to the point that I’ve even begun listening to cringey Italian music (shout out to Fedez).
Anyways, it got me thinking: I’ve already done a “Around the World” sequence, but how about one on Italian pasta dishes? I decided to start with a simple, pantry and college-friendly plate: aglio e olio. Of course, I’ve added my own twists here and there (more on that later).
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In my family, Mother’s Days and Father’s Days rival the celebrations of Thanksgiving. And as Thomas Jefferson sings in the musical Hamilton, “I arranged the menu, the venue, the seating.” This Father’s Day was no different.
As always, my biggest culinary inspiration is Ottolenghi. Ever on a mission to expand my family’s palates, Ottolenghi’s recipes seem to hit an undeniable vibration with its tasters. These were the dishes I whipped up:
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My parents celebrated their 21st anniversary on June 3rd. Woohoo! While I’ve been looking at their wedding pictures for years, I had only recently learned that neither of my parents actually tasted their wedding cake in full. How could that be?! After hearing such blasphemy, I concluded on two things: 1) I will eat (and likely bake) my own wedding cake, and 2) I must recreate a dessert inspired by their wedding cake.
Like most students, education in the age of COVID has brought one consistency: screens. With technology all about, I’ve retraced my steps to one of my earliest and simplest pleasures (one that actually predates my love of food): art!
Art has been on my mind a lot recently. For an article on the Tufts Daily, I interviewed Dina Deitsch, the Director and Chief Curator of the Tufts University Art Galleries. Even more recently, I helped a high school student with an essay on art and science, and how they are more similar than different. In my view, both of these projects highlighted two pillars of art: observation and expression. In a period of crisis, art allows us to process and understand our experiences. More importantly, I believe that art is a way for us to tap into our flow, connecting where we were with where we are and ultimately, where we want to go.
Continue readingA couple weeks ago, my family came to visit me in Boston. As always, I had crafted a master eating journey for us to follow. Here it is!
SALEM
First off, we headed to Salem (only thirty minutes away) to see some of the exhibits at the Peabody Essex Museum, which has to be one of the coolest museums I’ve been to in the United States. It included topics beyond the Salem Witch Trials, including fashion exhibits, Chinese architecture installation, and an exhibit on breathing. Six minutes after our time at the museum, we found ourself at our first restaurant: Bambolina.
BAMBOLINA, pizza
While Boston is home to the beloved Regina pizzeria, my taste buds miss a good Neopolitan pizza. Bambolina got great reviews, so we decided to dine there. We started off with the garden salad, which included shaved carrots, radishes, zesty vinaigrette, and herbs – it was delicious. The marinara pizza itself was a little more burnt and crispy than a typical Neopolitan pizza, but the bite was still delicious, with a generous amount of flavorful tomato sauce. Having stopped by Pemberton farms earlier in the day, my mom and I yelped to see Miyoko’s smoked mozzarella on the shelves, which we later happily dolloped onto our pizzas. It made it.
Continue readingIt may be rather clear by now: I love exploring international foods. One of my most recent finds is sfinge, a moroccan doughnut, which I discovered at the Michaeli Bakery in NYC. Theirs is a slight twist, having cinnamon, bourbon, and lemon. My mission: to recreate them.
I am under no impression that I can turn a hard-core leafy green hater into a fan. But that doesn’t mean I will not try. May I propose this recipe as a way to start?
Just picture eating this: strings of caramelized onions jeweled with creamy pine nuts and tangy sumac (more on that later), weaved in with sautéed Swiss chard on top of a crusty bread.
Continue readingAmidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes will be more complex than others, based on what ingredients I have available in the house.
This week’s Airbnb’s online international food class? Kenyan cuisine, which encompassed four dishes.
Continue readingAlmost four years ago, I started a tradition for my dad’s birthday. We would go to Casa Apicii, a lively West-Village modern Italian restaurant. It doesn’t only have some of the most delectable dishes in NYC, but also the most beautiful atmosphere. A 19th century townhouse decked out in revival tudor moldings, tall vaulted ceilings, and jazzy colors are just as impressive as the food. The menu is rooted in fresh pasta and seasonal vegetable dishes which never fail to leave me in awe. One of my favorite dishes was their roasted acorn squash with a creamy sauce, honey, and pomegranate avrils.
Unfortunately, like so many other NYC restaurants, Casa Apicii is temporarily closed, leaving me with the inspiration to bring Casa Apiccii to Casa Kayla. While Casa Apicii does indulge in a sea of cheeses and meats, I wanted to craft a menu that was entirely vegan, without my dad making a face 🙂
THE MENU
Antipasto: Chickpea bruschetta (V)
First up, chickpea bruschetta – a more hearty cousin of tomato bruschetta. This idea actually came from one of my other favorite NYC restaurants, Babbo, which is also temporarily closed. This bruschetta can make any non-legume-lover leave crumbs. The ingredients are rather simple, and it’s extremely easy to prepare, set aside to marinate (for even hours), and reintroduce on a nice slice of crispy bread.
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