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Girl and the kitchen

FoodGirl and the kitchen

I always thought it was brussel Sprouts… but turns out it’s BrusselS sprouts. Color me stupid. Regardless of how you say it or spell it… these are fantastic! Brussels sprouts are a new love for me. And just a few years ago they started emerging at every new hot spot in the city. They were served in salads, thinly…

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FoodGirl and the kitchen

On a cold and windy night 14 of my other “students” and I warmed up the kitchen and our souls in my Rustic Tuscan Cooking Class at a commercial kitchen I rent out. In a sudden turn of events I had decided to take my cooking classes to a grander scale and introduce some of my…

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FoodGirl and the kitchen

France has duck confit, Italy has risotto, the USA has BBQ and Uzbekistan has “plov”. Whether you call it pilaf, polow, or pulao, the basic idea remains the same: a simple rice dish with complex flavors and old tradition. While it may be a bit timely, the end result is perfection in a bowl. Delicious…

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FoodGirl and the kitchen

I never liked those traditional chicken salads. They were drowning in mayo, and the chicken never had any flavor, because it was poached, dry and overcooked. Yuck!  However, recently I was making my favorite crab cakes that have confetti of veggies in them and was inspired. If the mix of ingredients tastes this good in…

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FoodGirl and the kitchen

“Chef’s aren’t special. In fact, we just happen to know a few special kitchen hacks that make our cooking game much easier and downright awesome.  Want to be awesome?  Give my kitchen hacks a try… and, I promise, it will only make everyone wonder, when you went to culinary school.   ALWAYS use butter in…

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FoodGirl and the kitchen

Hard-boiled eggs. Everyone loves them, but peeling them is a different story. Before you get all worried about tiny pieces of cracked shell jammed under your fingernails, STOP. Because I have a sure fire way to get you egg happy and peel free! I personally keep several boiled eggs in the fridge for the week. They serve perfectly…

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