Furikake is a Japanese seaweed seasoning made of seaweed, salt, sesame seeds and sugar. It’s a staple in my pantry and I normally add it to rice, but recently discovered that it’s amazing on popcorn! The sweet and salty flavor is subtle and a simple way to change up the ordinary. I use Newman’s Own unsalted and unbuttered popcorn and just add a little drizzle of oil, a pinch of salt and a generous sprinkle of furikake in the bag while it’s still hot. Close the bag and shake vigorously and enjoy!
I first noticed Gray Works Design when browsing Etsy one day and I came across one of their gorgeous Footed Plattes. As owners Elizabeth and Andrew mention on their site, not only does the “Foote” add functionality, but also elevates each piece to a true work of art. All of their products are handcrafted from sustainably harvested or salvaged American hardwoods at their studio in Woodstock, NY. I adore how each piece is one-of-a-kind and thoughtfully chosen to highlight the natural shape, grain and other unique features of the wood. I cannot wait to get my hands on one!
Spring is here and I wanted to celebrate with a simple cocktail that evoked the mood of the coming months. This prohibition-era classic has bright, crisp flavors, perhaps originally intended to mask the harshness of inferior gin. Fast forward to present day – this cocktail still makes for smooth sipping. In fact, it’s often billed as the gin drink for the non-gin drinker. Adding lavender highlights the floral notes of the honey without compromising the spirit of this timeless cocktail.
I’ve been plotting my return to India for a while now. I’ve been lucky enough to have visited the country twice and have totally fallen in love with the culture and people– I’m a self-proclaimed Indophile. The Perennial Plate, a documentary series funded by Intrepid Travel and dedicated to socially responsible and adventurous eating, has perfectly captured the visceral experience of India’s smells, sounds and tastes in this video. They documented exactly what I love about travel: explored the country though its food, from glimpses of the frenetic markets to the colorful street food. And the chai– oh the chai! All day, everyday. So, what gastronomic journey have you been dying to go on?
Crème brûlée is one of the simplest, yet most impressive desserts you can make. It only involves a few ingredients, most of which you probably already have in your pantry like eggs, sugar, and cream.
But instead of keeping with the common vanilla, I infused the custard with Earl Grey tea, which transformed the ordinary crème brûlée into a unique custard that is silky and fragrant. Its sweet aroma is intoxicating — all thanks to the bergamot, a type of citrus that is infused in the tea. And then there’s my favorite part, the thin glassy layer of caramelized sugar that is oh-so-satisfying to crack. Trust me, your guests will be impressed!
2 cups of heavy cream
6 egg yolks
3 heaping teaspoons of loose Earl Grey tea leaves, or about 2 teabags (tea bags vary in size, so check the measurements on the box)
4 tablespoons of granulated sugar, plus more for caramelized sugar