It's never been my goal to create something that is found on the internet elsewhere. I only want to create things that are new.
I love finding ways to bridge the gap between my heritage and my new farming community. An ingredient such as za'atar might be foreign, but throwing it into something familiar - a hot dish or an eggbake - makes it more approachable.
Writing a blog that is free to read on the internet is one thing, but taking up physical space in the world with a product that costs money ups the ante, so the quality has to be at a high enough level for that.
Writing a blog that is free to read on the internet is one thing, but taking up physical space in the world with a product that costs money ups the ante, so the quality has to be at a high enough level for that.
I live about five hours away from a Whole Foods and Trader Joe's, so I have to make extra sure that I get everything I need, otherwise I'm totally screwed.
My go-to ingredients that are also pantry-friendly start with freeze-dried berries. They're so potent with both flavor and color and can grind up into a fine powder and give you a smooth frosting or cake.
The first five years I lived in New York I was going out every night, to restaurants and album releases and parties.
If people feel inspired to try something new and different in the kitchen then I'll have accomplished what I wanted to accomplish.
I've put my whole heart into cooking dishes that I am passionate about on 'Girl Meets Farm', and this has been met with such great support from the whole team and the Food Network and now our viewers.
I live about five hours away from a Whole Foods and Trader Joe's, so I have to make extra sure that I get everything I need, otherwise I'm totally screwed.
Don't plant too deeply. Pay attention to the directions on the seed packets as far as how deep and how close together to plant the seeds.
Having an agent who had been through the process a million times and who could walk me through the process freed up a lot of mental space for me to just focus on the creative. I also worked with recipe testers, photographers, and assistants who were invaluable in creating a book that I'm truly proud of.
I had been blogging for a few years when Jonah Straus, my now-literary agent, reached out to see if I'd consider writing a cookbook. At the time, I didn't feel ready; I was still getting adjusted to life in the upper Midwest, and I was still finding my recipe voice.