Artichokes are my favorite vegetable and this is in part because I grew up eating them with my mom’s delicious mayo, shallot and lemon sauce — a sauce that doesn’t exactly add any health factor to this beautiful, nutritious green vegetable. I’ve attempted a variation on the sauce in the past using Greek yogurt but it just wasn’t quite the addictive sauce that I grew up with. Trying my best to get back into a healthy eating routine, when I found myself craving an artichoke tonight, I decided I would pick up some vegan mayo to make the dipping sauce with. To my surprise, there was only one brand available on the shelf at Whole Foods and the list of ingredients were endless and foreign to me. I put it down and decided to try to make my own vegan mayo.
When we’re not having fleeting days of summer weather, it certainly feels like fall has arrived, and I’m enjoying every minute of it. The cozy sweaters, the nights snuggled up with your loved ones enjoying a glass of wine, the dinner parties galor. The one thing that most signifies fall to me is food. That transition into holiday spices and warm meals is one that comforts me to no end. After making an improvisational stuffing with cardamom, orange zest, ginger and honey, I found myself days later still craving the taste and aroma of cardamom. Read more:
Some nights you just need a pint of Ben & Jerry’s. The other night was one of those nights and my (talented) friend who is staying with us just so happened to read my mind. I returned home from a long flight back to NY and arrived at my apartment around midnight ready to crash. When I walked in the door I was greeted with a big hug and not one, but two kinds of Ben & Jerry’s. So I stayed up for a while talking with my wonderful friend and gluttonously ate my New York Super Fudge Chunk straight out of the container. I love to indulge in some ice cream now and then, but I also have my limits so there was quite a bit left over the next night. Read more: