Follow this quick-step recipe for making a burnt Ahi Tuna dinner while processing devastating news.
Before the COVID-19 pandemic completely shut down the tri-state region, Bryce and I weren't at all consistent with sharing videos on YouTube.
Like many of us in this free world we love banana bread! I absolutely can't get enough of it's sweet, loafy goodness. Banana bread is simply the most versatile baked good that has ever existed.
On Lewis Avenue in Bedstuy, Brooklyn there is a gem located across the street from the Brooklyn Public Library that is nestled among the busy street of other eateries and establishments. The blue hue of the signage and front entrance is a signature welcome of Brooklyn Beso Restaurant & Bar. Though my recent visit happened in the span of twice in one month, my first experience with the Latin American fare with a Caribbean twist was back in 2016 and ever since then, I have been back for more whenever I am in the neighborhood.
It’s become increasingly important to be intentional regarding our footprint on the planet.
Happiness is when you cooked something at home that is not only tasty and satiates your appetite, but also evokes feel-good emotions.
When I was growing up, my family treasured the traditional Jewish culture. My dad is a religious worker at our local synagogue and my mom is an operations manager at a first aid warehouse. Despite the differences in their occupations, my family still cherishes the Jewish cuisine and would eat the food at any time of the year, even if it wasn't a special occasion or Shabbat. During my youth, I would spend Shabbat evenings and days at my dad's house and he would always make or purchase Jewish dishes like Cholent (a beef and beans stew with potatoes and vegetables), Potato Kugel (a potato casserole), Herring (which I abhor), Blintzes (Stuffed Pancakes), Bagels with Lox and Cream Cheese, Vegetable Latkes (Fried Vegetable Fritters) and Kasha with Fried Onions and Noodles (aka Buckwheat with Fried Onions and Noodles) for my brother, our friends, family and myself to feast on. My dad always bought Challah (braided egg bread) from the Kosher bakery or local supermarket: he never baked Challah. Occasionally, my mom would make potato, zucchini and carrot latkes for Hanukkah parties and has concocted the occasional pot of Cholent for when hosted casual gatherings with friends and family at her house.