When I get a hold of sugar snap peas, my favorite way to eat them is raw. The sweet, crunchy texture makes them a great addition to any salad. To give this dish a heartier finish, I added farro which packs in healthy fiber and leaves you feeling satisfied. Enjoy this fresh gluten free dish as a satisfying lunch or light dinner any day of the week.Read More
Thank you everyone for making it out to our book release party for A Simple Feast! Seeing all of you made it a very special and memorable night. If you weren’t able to attend and purchase a book you can buy a copy at our store. Also special thanks to all our amazing sponsors Good Eggs, Bedford Cheese Shop, Burrow Bakery, One Girls Cookies, Almondine Bakery, New York Distilling Company, MOA, Breckinridge and ABC Brewery.
For the party we wanted to make pretty and delicious appetizers for guests to easily snack on. Our sponsor, Good Eggs, is an online grocer that delivers food from the best farms and food makers in the area. They provided us with some amazing spring produce and we decided to make a savory galette to showcase the veggies. A galette is typically a sweet, rustic tart filled with fruit. Our version with asparagus, peas, spring onions and feta made for a spring showstopper.Read More
It's been a very busy time for The Jewels of New York team. We're preparing for our big event: A Simple Feast book launch party on May 21st at Powerhouse Arena in Brooklyn! Please join us if you are in town, tickets can be purchase here.
I had some time to escape to California for a short visit and see my friends in lovely Santa Barbara. I stayed in a charming house tucked away in the hills overlooking the mountains and was surrounded by nature. When I returned, New York was in full bloom with cherry blossoms on every corner. Spring was finally here and I decided to cook up some brunch with friends to celebrate.
I made an asparagus, ham and cheese strata, it's satisfying and simple to make ahead of time. When your guests arrive, just top the dish off with eggs and finish cooking it off. It's perfect for a casual spring brunch party.
I dug around in my fridge and found some radishes and asparagus, which I quickly shaved and tossed over a bowl of arugula. I gave them a squeeze of lemon juice, drizzle of olive oil, salt and pepper. Lucky for me, my guests brough delicious spring treats like fresh baby almonds and roasted carrots to dig into.
Photography and Styling: Diana Yen
For the past couple weeks, I've been stretching out my vacation fantasy by making buckwheat crepes in the studio. After having the ones at Breizh Cafe in Paris, I found myself in awe of how something so simple could be so delicious. The buckwheat flour adds an earthy depth to the crepe and is a blank canvas for an endless variety of fillings.Read More