A little more than a year ago, I had my first babka (no clue how I went  that long without having it) and it set the bar really high. My friend took me to Breads Bakery in Union Square claiming it was the home of the best babka in NYC. We each got our own loaf of the iconic sweet bread with the verbal agreement that we’d each just eat a little bit as we shimmied the loaf out of the paper sleeve. But that didn’t last long. 

Here's my typical process whenever I get a new cookbook: I read half of it, flip through the pages  and feverishly bookmark it with yellow post-its. It involves lots of mental thoughts of: Oooh, that would be perfect side dish for a dinner party and aha! I’ve always wanted to make something with spelt flour...but what IS spelt flour? The list goes on.

I open the freezer door to greet the four freckled bananas while I’m going to Graceland, Graceland plays–the start to my Sunday soundtrack. If the bananas could sing as the light fills the freezer, they would coo in unison and join Paul Simon right at...

While drafting this post, the initial headline read: Roasted Za'atar Salmon en Papillote. But en papiillote just felt intimidating. Like something you’d read and then think “sounds tricky.” Here’s a secret: It’s French for “in parchment paper” and it’s so easy to put together and even easier to clean up. 

From November until New Year’s Day, I almost expect everywhere I go to be filled with the aroma of pine needles, wood burning and something delicious baking. That’s where these sweet jam buns come into play. 

Mastering my pie skills has been on my list for awhile now, and I was recently on a mission to make a cherry pie. While checking out at the grocery store around the corner from my home, the bag of cherries made it’s way past the beeper and rang up at a cool $16. “Is that right?,” I asked. 

I’ve got a soft spot for deli salads. It’s one of those guilty pleasures that hits the mayo Mother load of spots. Tri-colored pasta salad to crunchy coleslaw, it’s synonymous with summer BBQs. But while I love a tried-and-true deli pasta salad, I was on the hunt for something equally delicious and healthy.

Full disclosure: I set out for this post to be about a cherry and rhubarb pie, but as it may, my crust got a little camera shy (aka I burned the crust).  That pie will come two posts from now as both cherries and rhubarb are in their prime. In its place is this delicious Cherry Ricotta Cake.

More than once, I've enjoyed a breakfast taco (or three) outside the confines of breakfast. As a snack or just straight up for dinner, it's minimum fuss and maximum deliciousness especially when you're short on time.

My current Netflix cue consists of Barefoot Contessa’s Back To Basics and The West Wing. That means a whole lot of Ina-isms like “soooo much flavor” and lovable grandpa jokes from President Jed Bartlet. Halfway through Ina whipping lemon mousse, I realized my healthy obsession with lemon zest. I say obsession because when I see (or hear) the word lemon zest, it’s instantly more appealing to me.

It’s the last night of Hanukkah, so naturally I made rugelach cookies. I celebrate both Hanukkah and Christmas so as a nod to the two holidays, I always make rugelach as well as candy cane-shaped sugar cookies and gingerbread men. It makes for the epitome of an interfaith cookie jar.

There’s something wonderfully comforting about a farmer’s market trip. It’s a ritual that I try to treat myself to as much as possible. I love wandering and weaving my way through the tables of local produce, all while absorbing the scents and sights. That loaf of whole grain bread, the obligatory bunch of kale there, and lots of sampling (and ending up with toothpicks in the strangest places afterwards. Sorry, back pocket of my jeans).

It’s nearly impossible to make chocolate chip cookies and not eat a little bit of the raw batter. It must be gravity that pulls your greedy fingers into that bowl. A quick scoop and bloop into your mouth later.... Yup. Definitely gravity at work there. 

No offense to red tomatoes, but heirloom tomatoes are way more fun. You don’t have to do much of anything, except cut into one and simply enjoy the sweet juicy flavors. It’s just the tail end of the tomato season here in LA, and my go-to indicator when looking for the right heirloom is weight. It should feel really heavy for its size, which usually means it’ll be a perfect 10. Also, the more gnarled it is, the better. 

I have a fig tree in my backyard. No big deal. That's half humble brag, half unawareness, since I didn't know it existed until my friend admitted to stealing some while on a walk around the neighborhood. Well, I knew it existed, but I always forget the window of fig-opportunities is slim so I may or may not have ran to said tree after speaking with her. The fruit hangs particularly low during the hottest weeks of summer (looking at you, September) and you can see how squishy and ripe they’re getting from the afternoon sun. Insider tip: The more delicate and squishy they are, the sweeter they’ll be.

I like to think of the savory galette as the new riff on the tried-and-true quiche. It’s much lighter and simpler with just cheese and veggies (sans the egg factor). Plus, there seems to be an influx of galette recipes this summer–both sweet and savory using a pastry puff or a homemade grainy crust–so I decided to try it for myself. 

A quick explanation on the name of this blog: French toast is my #1. My constant battle between savory or sweet in the breakfast/brunch department is usually outweighed by...drum roll, please...challah French toast. That, and anyone who finds the slight pervy, albeit hysterical idea of frenchng toast seems like someone I want to be friends with/invite over to brunch.

I’m forever a devotee of a bed of fresh leafy greens. That said, it's also nice to put arugula, kale and/or spinach on pause and opt for vegetables with a real crunch. Like a sliced cauliflower, Turkish cucumber and radish kind of crunch. Enter this refreshing salad that has all three–plus peas, scallions, mint and a yogurt dressing.