The “Serendipity” Cocktail

serendipity-champagne-cocktailSo, today is technically Casual Friday, but instead of providing you with Internet nonsense, I’m going to tell you alllll about my roommate asking me to marry him last week. I made champagne cocktails to celebrate!WARNING: This shit is long. It involves inappropriate language, an engagement blanket, public PDA, Feelings with a capital “F,” and a surprise trip to Paris. If any of those things make you uncomfortable, or you’re just here for the booze (no judgment), I suggest scrolling to the recipe at the bottom of this post right now. À bientôt!As for the rest of you…Let’s do this.Last Wednesday, Logan and I headed up to Sheep’s Meadow in Central Park under the pretense of meeting our friends (hi, Carter and James!) and their baby for drinks. I didn’t think this was a strange activity pitch on Logan’s part, since...
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Just The Tip: Fish En Papillote

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Happiest of #JustTheTip days, friends!!There were a lot of things that I wanted to say about today’s very important fish-cooking episode. I truly believe that the en papillote (translation: in parchment) method is one of the most magical cooking hacks of all time, and I had planned to run through the selling points of this super simple (yet surprisingly elegant!) technique, maybe share the story of “fish package” day at Le Cordon Bleu, and provide you with endless you do you recipe suggestions. But I just can’t even right now because MY ROOMMATE ASKED ME TO MARRY HIM ON WEDNESDAY, and my brain feels mushy, and I can’t seem to string coherent sentences together about fish.Instead, I'm just going to say (as I sit here amongst 200 yellow and gold balloons—thanks, Dad), HI! I’ve got a permanent roommate now! Thank you to all who showered me with so much love on my...
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Roasted Cauliflower Parmesan

roasted-cauliflower-parmesanOne of the most frequent questions I get as a food blogger is, “Where do you find your recipe inspiration?” Usually, the answer to this question is pretty straightforward: Magazines. Cookbooks. Restaurants. Logan.But every once in a while, it’s a really badass experience that inspires an epic meal, and in this case, it was dinner in a 450 square foot mason jar in the heart of Chelsea. No joke. A few weeks ago, I was invited to a fabulous multicourse feast inside a lifesize farm jar to celebrate the launch of Prego’s new Farmers’ Market sauce line, and I became an instant fangirl. Each dish featured one of three uber flavorful sauces (Classic Marinara, Roasted Garlic, and Tomato Basil), and I was pleasantly surprised by how much I loved all of them. My general complaint about store-bought tomato sauces is...
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Just The Tip: Jello Shots 101

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Hey, hey, hey. It’s #JustTheTip day, you sexy beasts! Can I get a hallelujah?Today’s episode is very near and dear to my heart, as I’m teaching you the sacred art of preparing one of my all-time favorite delicacies…JELLO SHOTS.I’m not talking about the kollege version here, people. (We're all far too sophisticated for Everclear and cherry Jell-O jigglers. Duh.) In this tutorial, I’m sharing the simple, foolproof formula that will allow you to make all manner of fancy grown-up shots. I went with a simple margarita version for demonstration purposes, but feel free to experiment with your go-to cocktail flavors. The sky’s the limit when it comes to your shot creativity, but if you need a little inspiration, I recommend starting your experiments with: Cranberry-Vodka (with a spritz of lime), Moscow Mule, Rum and Coke, Tequila Sunrise, Mimosa/Bellini, Elderflower-Gin, or good old Hard Lemonade.A tray or 10 of jello shots is guaranteed...
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Pumpkin Spice Latte Overnight Oats with Maple Pepitas

vegan-pumpkin-spice-latte-overnight-oats-with-maple-pepitasI feel like everyone under the age of 60 has gone through a Starbucks phase at some point, yes?Mine was in college, and I’m mildly ashamed to admit that I had an extreme white girl affinity for skinny vanilla and (seasonally appropriate) pumpkin spice lattes. For the record—and I know I’m aging myself here—they weren’t always called that. One had to actually say “extra-hot-grande-nonfat-sugar-free-vanilla-latte,” which was the teensiest bit awkward. Especially when the antsy guy behind you in line just wanted a “large black coffee” so he could get back to studying. (Or playing World of Warcraft. Those kids were extra impatient. They had online raids to get to or whatever.)I spent so much time at the campus Starbucks during my senior year that I was once at lunch with a friend and interrupted our very important convo about boyz to point...
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Just The Tip: My Go-To Vinaigrette

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Happy #JustTheTip day from God’s Country, friends! (That’s Colorado for those of you who don’t speak Logan.) I’m about to chug coffee, slather myself in sunscreen, and purchase the least offensive hiking shoes/boots I can find in preparation for some trailblazing and afternoon zip-lining with my roommate. Wish me luck. Especially with the footwear.But before I take off on my outdoorsy adventures, we’re gonna talk about salad dressing for a hot sec. You know I pride myself on keeping Domesticate ME! a judgment free zone, and I’m all for culinary shortcuts, but I draw the line at using store-bought salad dressing. I climb right up on my domestic high horse and straight up judge peeps that rely on generic salad dressings, particularly when it comes to a simple staple like balsamic vinaigrette. I can’t help it. It pains me. Visit Domesticate Me to Read On!...
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Sriracha Chicken Salad Collard Wraps

sriracha-chicken-salad-collard-wraps-with-mango-avocado-and-slawI’m fully embracing back-to-school mode.I’m obviously not returning to the classroom in the literal sense (which never gets less upsetting), but I’m still itching to get my life organized before the official arrival of fall. After a long and glorious summer filled with weddings, vacation, and rosé funneling, my home/office/psyche is a hot mess, and something has to be done ASAFP. For real.My roommate has already blocked out next weekend for our seasonal “de-hoard and deep clean,” and while I usually dread this quarterly affair, I’m feeling oddly excited about the undertaking right about meow. Maybe it’s because there are so many thrilling things on the horizon—The Dude Diet! Fall TV! Red wine weather! Pumpkin spice everything!—or maybe I’m just finally becoming a grown-up(??!), but the thought of order, structure, and neatness in my life gives me...
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Just The Tip: How To Sanitize Your Sponge

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TGI #JustTheTip day, friends and lovers!Very serious question: When was the last time you sanitized your kitchen sponge?If you’ve owned your current sponge for longer than a week and the answer is either, “More than a week ago,” or, “Never!” then…YOU NASTY.Just kidding. Sort of. I mean, think about how often you work your sponge and the tasks that you use it for. Yesterday alone, I used mine to clean a chef’s knife after trimming raw chicken breast, to scrub an unexpected Kombucha explosion off my counter, cabinets and floor, and then to wipe down my stovetop. And that was a light sponge day.My point is, sponges are a terrifying breeding ground for all kinds of bacteria, and we should be sanitizing those things on the reg to stay happy, healthy, and avoid the dreaded “dirty sponge smell.” (Dirty sponge smells like wet dog, but slightly more sour—don’t pretend you...
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Roasted BBQ Cauliflower Salad

vegan-roasted-bbq-cauliflower-saladWith the exception of football season, during which I make things like sliders and chicken fingies to avoid watching the foose, I don’t spend much time in the kitchen on weekends. Saturday’s meals are typically exercises in becoming a “regular” at local spots (To the staff at Jeffrey’s Grocery: How much booze and avocado toast must Logena consume to get a recognition head nod?! Please advise.), and Sundays are reserved for more experimental brunches and Spunto on the couch.The two-day break from culinary pursuits and mass quantities of pizza help recharge my domestic batteries, and come Monday a.m., I’m more than happy to be back in “the office.” In fact, few things excite me more than kicking off my week with a fresh grocery haul and the promise of some quality kitchen time with my...
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Just The Tip: Zucchini Noodle 101

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Heyo. Happy #JustTheTip day, friends! I’m giving you a brief respite from Mexican recipes to talk about a separate yet equally delicious obsession…ZUCCHINI NOODLES.To say I field a lot of zucchini noodle texts would be putting it very, very lightly. My peeps (even the super domestic ones) just can't seem to get it right, and they're alllll kinds of frustrated. Why are the noodles so soggy? How do you get the water out?? How long exactly do you cook them??? Wait, can you eat them raw??!!! So, if your zucchini noodles typically fall into the “watery green mush” category, trust me, you are not alone.Making the actual zucchini noodles themselves is pretty idiotproof—just spiralize a zucchini (duh)—but preparing them requires a teensy bit of know-how, which I’m sharing in today’s seasonally appropriate episode of Just The Tip. As of right now, you’re less than 2 minutes away from ensuring all future zucchini noodle endeavors yield...
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