Sunday routines {this week on s&h…}

IMG_2753.JPGHappy, happy weekend to all of you  ~

My Sunday back at home has been sufficiently busy, playing catch up on work, apartment searching, and menu planning {wild guess which one of those activities is the most fun!}

Coming up soon on s&h, there will be salty & sweet Valentine’s treats, stuffed onions – because they are my new favorite thing – and savory buckwheat pancakes and waffles inspired by ELLE à Table.

For now, a little preview from breakfast this morning…


If maple syrup + bacon are not the perfect pairing, then I don’t know what is!


{a postcard from London..}

IMG_2520It was a mini-hurricane of a trip, all people to see and places to go, before heading to Paris.

Never enough time to catch up with friends and colleagues though we wouldn’t let the elements – there was snow, rain, and even hail in my few days in town – stop us.

Bread was broken – slathered with salty Irish butter – and wine was shared. Meals lasted all evening until closing and tasting menus provided a lingering surprise.

My favorite at Lyle’s was probably the purple sprouting broccoli and the salted caramel dessert. At Quality Chop House it was the perfectly medium rare lamb chops, the dauphinois-like fried potatoes, and the clementine creme brûlée. At The Wilmington, it was most definitely the chips dipped in rich gravy.


And, of course, everywhere, it was the warm embrace of company.

Ever so grateful for friends that make you feel like no time at all has passed.


Ps. Look for my article on the resurgence of the meat & game scene at London restaurants in VRAI magazine later this month.

Shiso, pomegranate & blood orange

Processed with VSCOcam with f2 preset

I’m writing to you from London {well, virtually.. I made this right before I left!} with a winter citrus report.

Loving these crisp, clean flavors bringing with them a piece of sunshine on a whiteout day.

If you have not used shiso before, it is full of vibrant lemon-y flavor itself, with a hidden depth reminiscent of Thai basil.

I hesitate to call this a salad – although this can be a supremely elegant dish, it is equally fantastic eaten with your hands, by wrapping a bite of all of the ingredients in each shiso leaf.

Shiso, pomegranate & blood orange

You’ll need:

  • 1 Cara Cara or blood orange
  • 1 small tangerine
  • 6-8 shiso leaves
  • 4 T pistachios, shelled
  • 3 T pomegranate seeds
  • fleur de sel
  • fresh lemon juice
  • green extra virgin olive oil

1. Supreme the blood orange and tangerine and arrange on top of shiso leaves.

2. Lightly crush the shelled pistachios with the back of a knife. Add the toppings to the citrus.

3. Dress simply with green extra virgin olive oil, a little lemon juice, and a sprinkle of fleur de sel.

More winter citrus inspiration here and here.

Processed with VSCOcam with f2 preset

Espelette spiced red lentil and carrot soup

IMG_2013 (1)There are really no excuses not to cook this time of year – in fact, it’s one of the best opportunities for cozy, indoor quality time to bond with your friends and family.

I hope that’s what you spent your day doing yesterday, if you found yourself snowed in on the East Coast. The storm has passed and the snow is so still and beautiful.

I baked some bread and enjoyed the rare quiet of the city, away from the usual hum.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

The snow day diffused light was something to behold too, so lots of photos were taken!

But back to the soup i.e. perfect comfort food for this weather.

This soup is an easy, warming delight of espelette-spiced lentils and finely grated carrots.

I love using espelette pepper, which originates from the Basque regions of France and Spain {originally likely from Espelette itself!}, for its nuanced smoky flavor with hints of sea salt, iodine, and cayenne.

And if you top this with a poached egg, it will completely send it over the top.

Red lentil and carrot soup

You’ll need:

  • 1 cup red lentils
  • 4 cups chicken stock (you can, of course, substitute vegetable stock, if need be)
  • 3 medium carrots
  • 1 cup fresh spinach
  • 1 t piment d’espelette
  • 1/3 t ground black pepper
  • 1/3 t ground cumin
  • salt
  • eggs, poached (optional)

1. Rinse the lentils well and bring to a simmer in the chicken stock.

2. After about 20 minutes, grate the carrots using a Microplane and cut the spinach (tip: use scissors!) directly into the soup. Add spices and stir to combine.

3. Cook uncovered for another 10-15 minutes until lentils are just tender. Taste for seasonings, turn off heat, and cover.

IMG_2014 (1)

I like this topped with something crunchy like rice or almond crackers or even some tortilla chips.

Oh, and you can add that over-the-top poached egg too.

 IMG_2015 (1)

Provençal braised chicken

IMG_2007It’s cold and windy outside which means that it is slow cooking and gathering around the table season inside.

That said, this is that rare dish that’s season-less – it manages to offer comfort in winter and capture flavors in summer.

And as the chicken slow-braises in the oven, I can almost smell the salty sea and the subtle smell of drying sage and olive branches swaying above.

While I miss summer and France terribly, there are so many things to enjoy about this season in New York, whether it is exploring beautiful state parks, skiing or skating, or warming up with a special hot chocolate.

Tips: This is perfect served with couscous or pearl barley.

Provençal braised chicken

You’ll need:

  •  6-8 skinless chicken thighs
  • 1 lemon + zest
  • 1/3 cup green pitted olives + brine
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic – 1 minced, the rest left whole
  • 1 white turnip, roughly chopped
  • 1 cup sliced cremini mushrooms
  • 1 can San Marzano tomatoes
  • balsamic vinegar
  • olive oil
  • salt, pepper, pink peppercorns

1. Cook all of this in the same dutch oven. Brown the chicken first with a little olive oil, take out and set aside.

2. Sauté the onions, garlic and mushrooms. Add chicken, olives, and lemon zest and deglaze with lemon juice and balsamic vinegar. Add the remaining ingredients, stir to combine, season and taste. Cook on stove on low heat for about an hour until the sauce is bubbling and thickened.

3. Preheat oven to 300F. Transfer chicken to oven and cook for another hour and a half until the chicken is falling apart and tender.


4. Serve over warm couscous.

IMG_2009p.s. This will taste even better tomorrow and/or the day after..!

{simple suppers} Ricotta & spinach quiche


Quiche is a favorite of mine for many reasons but mainly because it’s such an incredibly flexible dish, both in terms of seasonal ingredients and meals – there’s some extra satisfaction in having something that’s ready for breakfast, lunch or dinner.

The ricotta makes this quiche extra fluffy, making for a perfect light dinner to enjoy tonight. Ideally, in a cozy nook or a window seat, wrapped in a plaid blanket.

Tips: Remember to roll out and freeze your dough an hour or so before baking for extra crispness.

Ricotta and spinach quiche

You’ll need:

  • pate brisee (recipe in link)
  • 4 eggs
  • 1/3 cup milk
  • 1 cup part skim ricotta
  • 4 T wholegrain mustard
  • 1 cup fresh spinach, chopped
  • 2-3 small carrots, sliced
  • salt, pepper, pink peppercorns

1. After your pate brisee is ready & cooled, roll it out and drape over your pie pan. Crimp the edges, cover with plastic wrap and freeze for about an hour.

2. Preheat oven to 375F. Prick the bottom of the crust lightly with a fork.

3. Whisk together milk, ricotta, mustard, and eggs. Season with salt and pepper.

4. Layer the chopped spinach on the bottom of the crust, pour egg and cheese mixture on top, spreading it out evenly.

Top with carrots and sprinkle with a few pink peppercorns for color.


5. Bake for half an hour, until the crust is golden and lightly browned, and the filling set.


For more quiche ideas, tomato & basil, chanterelle & thyme, and cauliflower recipes here.

It’s also a great way to sneak some veggies in for the kids {shh..}


Fancy toast {it’s what’s for breakfast!}

photo 1

I must say that the events of the past week in France have left me shaken and a little breathless.

Of course, the silver lining is seeing people band together in the face of adversity or tragedy, but the fact that it often takes a cataclysm to get to that point is also a little depressing…

All that aside, now is as good a time as any to re-focus on simple pleasures and start every day with a thank you and a smile.

Toast is having a moment, as in, avocado toast, ricotta toast, muesli toast etc., and it’s no wonder – fancy toast is a great way to perk up your breakfast while still keeping things easy and ‘one bite.’

One of my current favorite combinations is this perfect marriage of nutty bread, fluffy ricotta and flax seeds, topped with a little bit of amareno cherries.

{learn how to make your own ricotta cheese here}

photo 2-2

Not to mention my perennial French radish breakfast tartine (you can also switch it up with nice firm cucumbers and za’atar) which also offers a satisfying crunch.


So, leave some time in the morning to get creative!

p.s. A cause close to my heart – No Kids Hungry – recently reached another milestone of getting breakfast to more kids at school, on its way to connecting 1 million children to access to school breakfasts. Breakfast changes lives! Please, read more about it here.

Refresh and rejuvenate {winter vegetables + virtuous starts!}

Every January is an opportunity to start fresh and refrain – for a bit, at least – from the indulgences of the season.

Here are some of my favorite winter vegetable dishes that will help you get a healthy start to the year, full of color and energy!

{can you tell I am on my third day of no coffee? it will feel great..eventually}

Watermelon radish and apple slaw


Charred squash and pickled radish soba salad


Brussels sprouts, red cabbage and kale frittata


Zucchini, lemon & feta


Cauliflower tabbouleh 

photo 2

Roasted squash with chili-tarragon butter


Beet & beet greens soup (serve warm)


{happy 2015!} + Postcard from Nyack, NY


Happy New Year, one and all!

There is something to be said for the semblance and motivation of a clean slate and a fresh start.

This is a belated postcard from last week spent up in the Nyacks, watching the icy and foggy mornings dissolve into afternoons full of winter sunshine.

I am a city girl, but I do adore the feel and flavor of quaint small towns.

And Nyack meets all the prerequisites: it has an adorable breakfast place (Strawberry Place), a bookstore full of hidden treasures (Pickwick Books) …


A beautiful and busy library in an old Carnegie building overlooking the Hudson River, a great coffee shop (Gypsy Donuts)..



A place for morning buns & zucchini muffins and a very popular cyclist stop (The Runcible Spoon), and a little art museum (Edward Hopper House).

And streets to wander and wander.



Here’s to great wanders in 2015.

Wrapping up Xmas


I wish it could go on being Christmas… but as with many things that we spend a long time preparing for, it’s often over much too soon and now all the toasts have been made and the presents have been unwrapped.

Hope that you all had a beautiful celebration with loved ones and plenty of down time (and plenty of peppermint cremes, if you’re me!).

We didn’t get a white Christmas this year, so I will make sure to enjoy this sunny day in the meantime. And try to eat a lot of clementines, a winter fruit addiction, to sort of even out the peppermint cremes… and all the cheese.