bell & basket

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Chickpea Stew with Kale, Poached Eggs, and Smoked Paprika


I’ve been reading a lot of cookbooks lately. That’s rare for me–I usually find a recipe online that’s close to what I’ve imagined in my head all week. Then I almost always tweak the ingredient list to fit what’s already in our fridge or pantry.

And while that approach has served me well thus far, I’m finding myself at a different phase in cooking and baking. I’m interested in understanding another chef’s flavors, techniques and vision. I also love reading the personal stories attached to their recipes and find myself wanting to do their stories justice by recreating the dish exactly (or trying my best to).

And that’s where this Chickpea Stew with Kale, Poached Eggs, and Smoked Paprika comes in. I haven’t been to Sqirl in LA but I am ALWAYS hearing about it. So when I came across Jessica Koslow’s cookbook, Everything I want to Eat: Sqirl and the New California Cooking, I couldn’t resist buying it. That same day I went home and read the book cover to cover. Yes, the cookbook photos are very “California hipster” but the dishes are inspired, simple and totally stunning.

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Pumpkin Coconut Breakfast “Cookies”



I’ve been holding on to a secret that I’m too scared to say out loud, or in this case, write down for the world to see. But here it goes: I’m running the NYC marathon in November. I never thought I would actually do it–and I guess that’s still to be seen.

But after reading this February’s Runner’s World, I’ve decided to start pounding the pavement more often, logging at least 15-20 miles a week, to build a base before real training starts. And I was inspired by “breakfast cookie” recipe in the magazine, so I thought, why not give it a shot? Maybe it will motivate me to put on my sneaks and get out the door. I’m hoping they’ll be great for a post-short-run breakfast or a pre-long-run snack.

These “cookies” are made with almond flour, so they pack a lot of protein, as well as good fat from coconut oil. They have little sugar by way of maple syrup and dark chocolate to make them taste and feel more “cookie” like. I’ve also spiced them up with chai masala and pumpkin seeds for extra crunch.

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Raspberry Fool Crepe Cake

I’m a fool for complicated desserts. When I was thinking of what to make for Valentine’s Day I knew it had to be something festive but not cheesy (no chocolate covered strawberries or molten lava cakes). And then I thought of the fabulous Lady M crepe cakes I’ve been dying to replicate–with their 800 layers of delicate beauty.

Meanwhile, I’ve never made a crepe in my entire life. So here was a great opportunity to make this 20 crepe cake and really put my skills to the test. My first 8 crepes were thick and a bit too browned, but I used them on the bottom layers. As the crepe making continued, I got better and better, finally mastering a technique that ended in thin, perfectly golden crepes.

And the raspberry fool idea came from the stark contrast of white cream and red berries–classic Valentine’s Day colors. The tartness of the raspberries cuts the sweetness of the cream and crepes. The final product is really fantastic.

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