Back when winter was finally starting to draw to a close, I had decided not to add on any new silly spring and summertime aesthetic to my arsenal, because between rosés, caftans, vermouths ans stripes I felt like I had more than enough to work with as it was. Both scratch that ever-present itch for the Mediterranean that I get once the temperature heats up but in different ways, and I felt that I had barely explored the possibilities of vermouth especially. Then, back in March when I was scrolling through my Facebook feed one evening, I came across a post from Food and Wine magazine and wouldn’t you know, it was a recipe for making your own rosé vermouth. Immediately bookmarking it, I then went to see if J.Crew happened to have any striped caftans (because why wouldn’t they?) and of course they did, and so I decided that this year would truly become one giant mashup of everything. Read More
The day after our big move down here, I sat down on our couch and turned on the TV to see what food programming Hulu had to offer that could satiate my normal ritual of watching Food Network no matter how much (or little) I liked the actual shows. Almost immediately I found Nigellissima–a love letter from Nigella Lawson to Italian food–and I immediately fell in love. Much like Made in Spain, she splits her time between being in Italy and back in her London flat for cooking, and every episode–all six of them–is as comforting and soothing to watch as you’d expect from a Nigella show. Read More
The first time we ended up at El Qunito Pino a few years ago, it was the culmination of a quasi-successful tapas crawl around Manhattan–we ended up tarrying long enough in the city to go there when it opened at 5, and we had a nice little last spread of snacks. I was able to finally try their famed uni panini (a small sandwich filled with sea urchin roe) and enjoy my first taste of pig’s ear. When we were in New York in January, our hotel was only a few blocks away from the restaurant (as over the intervening years the place had morphed from a tiny bar to a tiny bar now attached to a full-fledged dining room) so we took a chance on finding a few seats at the bar and went there for dinner on our first night. Read More
Hubris is a funny thing: leading up to our move, we didn’t do much in the way of packing because I think we were feeling a bit superstitious about all of it, and so the most I did was clear out two closets’ worth of boxes and other assorted items and move them downstairs so that they would be ready to go come that Friday afternoon as soon as we had the keys. Those were quickly transported downstairs in short order, and that started what seemed like a marathon three-week push to wrap, pack, and move all of our possessions one measly floor down in our building. We squeezed in some painting too–just a few accent walls for now–along with two trips to IKEA, but in the end we were mostly moved out by the last week in April and so we had a little time to make sure we hadn’t missed anything. (We did: an old robe I had on the back of our bathroom door was kindly left at our new door by the listing agent for the old one.) It was exhausting, but ultimately pretty satisfying, work. Read More
I’ve written about fifty drafts of this post, not wanting to commit to one lest something happen, but I guess it’s finally time to let the cat out of the bag since I already did so on Instagram: we’re officially homeowners.
As people who have rented our entire adult lives, this is momentous less for the buying of the house itself and more for the decision to intentionally stay in one place for a while. We didn’t necessarily intend to buy so soon, but a combination of factors led to this decision. Read More
Do you remember how I mentioned making the warm tomato vinaigrette during my most recent sabor de soledad but then I never posted any pictures of it? Well, I’m making up for it now with this passata. It was the first Sunday of Daylight Savings Time, and we had decided to make pizza (but not in enough time to make the pizza dough in time so frozen dough was required) and I grabbed some tomatoes and herbs to make more of the passata that is the core of the recipe and turn it into a fresh tomato sauce to go one one of the pies. The base for the sauce–long-roasted tomatoes blended with fresh basil–is solid, and so I felt it was only natural to add some roasted garlic and some tarragon to punch it up a little. Read More
You guys, I’m pretty stoked about a plate, and I swear there’s a good reason for it.
If the design rings a bell for you, it’s probably because it’s based on a fairly famous wallpaper print by the company Scalamandre. If you ever went to the New York restaurant Gino’s in Midtown you would have seen the walls covered in this paper because it was specifically designed for this restaurant: