Building resiliency in the kitchen: Make your own tofu

As an ER doctor, I haven’t gone anywhere but to work for 16 days and counting. I’m self-isolating because I know that because of my exposure to sick patients, I am at risk of infecting others if I go to public places, including the grocery store. Of course, I could also become sick from public…

Treat Your Awesome Self Every Morning: Carrot Cake Overnight Oats. YES!

Because sometimes, when you’re prepping meals ahead of time to eat healthily, but maybe home from work a little late, still making sure you’re working out enough, also being your most vibrant self, still need to wake up early tomorrow, and finishing everything else you’ve gotta do today…you want carrot cake for breakfast tomorrow morning….

A sticky, finger-licking post: wild Maine blueberry pie jam

This is blueberry pie in a jam jar! Note the emphasis on blueberry pie: three staged additions of berries along with butter and lemon in this jam will transform toast, yogurt, or any dessert into a sumptuously blue treat.  For the month of September, I’ve had the luck to work in the emergency department in Portland, Maine….

The chocolate almond torte to make you famous this winter

This traditional Italian torte is at once rich, light, fluffy and decadent. It is an impressive gluten free dessert to share and keeps well for a week or more at room temperature. A gâteau from Stephane Reynaud’s whimsical French cookbook Ripailles inspired my simple version below, which is always a hit. For the torte pictured, I…

Garnish with whipped chantilly cream

The trick to a true chantilly cream is the addition of table sugar at the very end. The result is a charming, delicate crunch of sugar throughout the light whipped cream, which is a real treat.