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Avocado Toast With Roasted Tomatoes

Avocado Toast With Roasted Tomatoes on a plate and a little flower and iced coffee

If your tomatoes aren't as ripe and sweet as you want them, roast them, and then top your avocado toast with them!

Avocado Toast With Roasted Tomatoes
olive oil
cherry or grape tomatoes
two slices of bread, toasted
1 avocado, smashed

1) Preheat the oven to 425F with a baking sheet inside.
2) Add tomatoes to the baking sheet, drizzle with olive oil, and season with salt. Roast for 25 minutes, occasionally shaking the pan.
3) Spread smashed avocado on toasted bread, top with roasted tomatoes, and sprinkle with a bit more salt. 


Mango Tomato Cherry Salsa Recipe

Mango Tomato Cherry Salsa with chips

Mango Tomato Cherry Salsa

1 mango, peeled, diced

2 Roma tomatoes, diced

1 cup cherries, pitted, chopped

1 tablespoon minced jalapeno (I used one I grew on my windowsill!)

salt to taste

1-2 tablespoons lime juice

2-3 tablespoons chopped cilantro

chips to serve

Shout out to my new Felt & Fat bowls I received as a gift from the company after being their super fan!!!


Cherry Oat Bars With Frozen Yogurt And Pistachios

Cherry and oats bar dessert on a plate topped with frozen yogurt and pistachios

Cherry Oat Bars With Frozen Yogurt And Pistachios is a perfect dessert to bring to a last minute get together because one of the lessons my parents taught is to never show up empty handed.

Last week I was invited to a get together with a few neighborhood girls, but had zero desire to go grocery shopping: I had cherries in the freezer and a large bag of oats, and so I searched for cherry and oats recipe. That's how I landed on Copycat Starbucks Michigan Cherry Oat Bars from Sandra of Dash of Sanity (who can't use some sanity!?).

Surprisingly, and luckily, I had all the necessary ingredients other than quick oats. I ended up using regular oats, adding orange zest to the filling and then topping cooled and cut bars with frozen yogurt and chopped roasted and salted pistachios.

The recipe was so easy to follow and left my condo smelling sweet and fragrant. Speaking of sweet, I highly recommend cutting the brown sugar to 2/3 cups from a full cup.

To make the frozen yogurt, I took 2% yogurt, put it into a small container and put it in the freezer. After an hour I fork'ed the yogurt and put it back into the freezer. Repeat a few times.

These were a HUGE success!!! You can easily make these bars with any type of berries or stone fruit or even apples. I bet they'll be stellar with a sprinkle of mini chocolate chips under the filling. 

Please don't use canned filling: fresh one takes just a few minutes to make.


How To Make Creme Brulee In A Pressure Cooker

2 mini creme brulee desserts in Le Creuset with blueberries

A few weekends ago I made my first ever dessert in a pressure cooker and my first ever creme brulee all thanks to a review copy of Lauren Keating's Instant Pot Cookbook For Beginners

I've had my pressure cooker for at least 3 years, but have only used it for savory recipes. The idea of making a dessert in a pressure cooker, especially in the hot summer months, was enticing. I was also curious whether Lauren's simple recipe would be as good as the dessert I occasionally order in restaurants. It was!!!

In fact, the dessert was so great, I'm glad I only made a third of the recipe (enough for 2 portions) and shared one with a friend: otherwise I'd eat it all in just a few days. Since then, I've ordered a professional torch to brulee the sugar directly instead of putting the mini desserts under the broiler.

Lauren's book covers the basics of pressure cooking and provides recipes for each meal of the day, dessert included.

Reprinted with permission.

Cooking creme brulee under pressure ensures it comes out perfectly creamy and evenly cooked every time. Be sure to plan ahead, since this will need to chill for at least 4 hours before serving. 

Creme Brulee

Serves 6


6 tablespoons granulated sugar, plus 4 1/2 teaspoons, for topping

6 large egg yolks

2 cups heavy (whipping) cream

1 1/2 teaspoons vanilla extract

1/8 teaspoon salt


1. In a medium bowl, whisk together 6 tablespoons of sugar and the egg yolks. While whisking constantly, add the cream, vanilla, and salt. Pour the mixture through a fine-mesh strainer.

2. Divide and fill six 6-ounce ramekins three-fourths full and then remove any air bubbles with the back of a spoon. Cover each ramekin tightly with aluminum foil.

3. Set the trivet in the inner pot and pour in 1 cup of water. Place 4 ramekins on the trivet and stack the remaining 2 on top.

4. Lock the lid on the pressure cooker. Set the pressure valve to seal and cook for 10 minutes on manual low pressure. When the time is up, allow for 15-minutes natural release of pressure; then quick release any remaining pressure.

5. Carefully transfer the ramekins to a baking sheet and let cool at room temperature for 30 minutes. Refrigerate until chilled, at least 4 hours and up to overnight.

6. Spread 3/4 teaspoon of sugar evenly on top of each cooked creme brulee. Use a kitchen torch to caramelize the sugar and make a crispy top. Let them sit for 5 minutes before serving. 


How To Make Ricotta At Home: Naan & Ricotta

Flatbread with ricotta, tomatoes, cucumbers, onion, and cilantro on a board

This weekend I decided to bake a lemon cake with chocolate frosting and had about 3 cups of milk left. I stopped drinking coffee, and even when I did, I used half & half. I rarely drink milk, and wasn't inclined to drink whole milk the recipe called for. What to do....?

Ricotta! That's what I should make with the milk, I decided. And so I did. And then I spread it on leftover toasted naan and added cucumbers, tomatoes, white onion, salt, olive oil, cilantro and sambar.

Homemade Ricotta

Approximate Ingredients for about 2 portions

3 cups whole milk

1 teaspoon salt

juice of 1/2 lemon


1. Heat the milk with salt to 185 degrees.

2. Pour in lemon juice and gently stir for 15 seconds.

3. Let the mixture sit for about 5 minutes, then carefully strain through a fine sieve lined with cheesecloth.

4. Tie the cheesecloth and hang it on a spoon to drain some of the liquid.

Naan & Ricotta Flatbread

1. Spread homemade ricotta on toasted naan

2. Add diced cucumbers, tomatoes, and onions

3. Drizzle with olive oil and season with salt, sambar powder, and cilantro.


Staycation in DC: Dupont Circle

Back at the end of March I treated myself to a staycation in Dupont Circle for my birthday. Here are some of the highlights! 


Royal Sonesta in Dupont Circle was a short Uber ride from Arlington and less than ten minutes walking distance from the Dupont Metro, if you choose to use public transportation. The hotel took all the needed measures to make me feel safe and comfortable. Mention it’s your birthday, and you may even get an upgrade. Plus, with the occupation rates still relatively low, you may be able to check in early as well as ask for a later check out. Surrounded by a variety of restaurants (everything from Chiko to Bagels Etc), you’ll not miss the fact that the hotel restaurant is closed.

Upgraded hotel room with king sized bed, wall art, big window



Freshfarm Market is open on Sundays next to the Dupont Metro station from 8:30AM to 1:30PM: a perfect place to grab coffee, treat yourself to fresh flowers for your room, and pick up seasonal produce. When I visited in late March, there was a line to get into the market, but it moved quickly. Check for masks requirements.

Mini flower arrangement


Kramers: stroll through the bookstore and buy a book to read during your brunch outside. I highly recommend smoked pork hash.

Brunch with coffee, avocado toast, potatoes, toast, eggs

Rock Creek Park: no need for heavy duty hiking boots. You’ll feel like you are hours away from the city! Get your steps in while listening to the birds and the stream, taking photos of flowers, and getting your Vitamin D. (And yes, I'm wearing my leather Feather earrings while hiking!)

Woman in sunglasses and leather earrings


Embassy Row: test your knowledge of country flags while admiring diverse architecture of the embassies.


Phillips Collection: make sure to get your timed ticket in advance and experience the Rothko Room. (Alas I did not get tickets in time and could not go.)


In Room Yoga: start or end your day with a yoga practice—I recommend Yoga With Adriene. If you did not remember to bring a yoga mat from home, a large towel will do.



Anju: Korean food has been one of my favorite cuisines for quite some time, and my birthday dinner at Anju did not disappoint. Start your meal with pork and kimchi mandu, move onto battered rockfish, and end on a sweet note with yuzu and pomegranate sorbet. Alas, it looks like the doughnuts I had in March are no longer on the menu.

Korean food in DC at Anju


What To Do With Cabbage: Cabbage & Scallions Pie

Cabbage and scallion pie

If you happen to have half a cabbage sitting in your fridge, Cabbage & Scallions Pie is a quick and easy dish you can bake for lunch or dinner with plenty of leftovers.

My mom mentioned making a cabbage pie a few days ago, and I had no idea what that meant. Turns out, it's a recipe she's made multiple times that even my dad likes: my dad is a bit of a particular eater ;)

The original recipe comes from a Russian website called tak prosto, which translates into so easy. I could not find the link to the recipe, but my mom sent me a photo of the ingredients (in Russian) and over the phone gave me the directions.

The recipe uses both sour cream and mayonnaise in the batter, so it's definitely not low fat. I did not have sour cream and instead used strained plain yogurt. I also changed the proportions slightly.

The recipe calls for 500 grams of cabbage, but worked just fine with 360 grams that I had.

Cabbage & Scallion Pie

Cabbage & Scallions Pie
Serves 4-6

olive oil
parchment paper
500 grams thinly sliced cabbage
2 teaspoons salt, divided
5 scallions, chopped (you can use any herbs you like or a combination)
3 eggs
2 teaspoons baking powder
4 tablespoons sour cream
4 tablespoons mayonnaise 
6 tablespoons flour
black pepper
sesame seeds

1. Preheat the oven to 350F.
2. Line the bottom of a pie dish with parchment paper brushed with olive oil on both sides.
3. In a medium bowl, massage the sliced cabbage with 1 teaspoon of salt. Add most of the scallions, leaving some for garnish, and put into the pie dish.
4. In a medium bowl, whisk the eggs, add the baking powder, and whisk until you end up with smooth mixture.
5. Add the remaining teaspoon of salt, sour cream, mayonnaise, flour, and black pepper. Whisk until all the ingredients are incorporated.
6. Pour the batter over the cabbage and scallions, but do not mix the two. Sprinkle with sesame seeds.
7. Bake the pie for 40 to 50 minutes, rotating the pie dish half way through.
8. Serve topped with scallions.

I'm happy with the results, and my mom is happy that I listened to her: a winning combination. The sesame seeds add a bit of texture, but you can easily leave them out and add shredded cheese instead!

The texture of the dish reminds me of quiche or frittata, and just like those dishes, it's great for leftovers! Serve hot or at room temperature. 


Watermelon, Mozzarella, and Sumac Salad

Watermelon, Mozzarella, and Sumac Salad

Watermelon, Mozzarella, and Sumac Salad is refreshing, flavorful, and holds a few surprises.

Normally, you'll see watermelon salad with feta and mint, but why not mix it up? Here, I used cubed fresh mozzarella, but you can go with burrata or halloumi! I'm not a big mint fan and used windowsill grown basil instead. The two other unexpected flavors were chili oil (if you like the heat!) and the lemony flavor from sumac.

Watermelon, Mozzarella, and Sumac Salad
watermelon, cubed
fresh mozzarella, cubed
fresh basil, torn
red onion, thinly sliced
chili olive oil

Mix all ingredients in a bowl. Serve.


Caesar(ish) Salad With Air Fryer Chickpeas

Salad with croutons, cheese, avocado, and crispy chickpeas

In the last few weeks, it seems that everywhere I look, I see Caesar Salad (mainly talking about my twin Anna and my friend Emily). A few days ago I decided to create my own version, but add air fryer chickpeas (because my brother sent me an air fryer lid for my pressure cooker for my birthday) and a few other ingredients. I also used ricotta salata instead of Parmesan.

Caesar(ish) Salad With Air Fryer Chickpeas

Boston lettuce, torn into pieces


avocado, sliced

ricotta salata thinly sliced using a vegetable peeler

Caesar dressing (from a bottle)

air fryer chickpeas (drain and pat chickpeas with a paper towel to remove any moisture, then spray with olive oil and cook in your air fryer at 400 degrees for about 10 to 12 minutes shaking the basket occasionally. season with salt)

This is one of my fat ass salads and was quite satisfying! I'm sure you can figure out how to assemble it yourself ;)


Olive Oil Citrus Cake With Candied Tangerine Peel

Olive oil citrus cake topped with crystallized tangerine zest, blueberries, and powdered sugar

Back in the summer I tested a recipe for Olive Oil (Citrus) Cake for Polina Chesnakova's upcoming cookbook Piece of Cake and loved it so much, I made it again this past weekend but with a few changes.  

Instead of making the cake in a round pan as the recipe called for, I divided the batter into two loaf pans and baked the rectangular cakes for about 10 minutes shorter. I also topped each cake with candied tangerine peel. This was my first time making candied citrus peel, and I followed Domenica Marchetti's recipe but cut the time for each step by half because I used an oxo zester to make ribbons of tangerine skin which were quite a bit thinner than the orange peel Domenica used in her recipe. 

Scattered with fresh blueberries and heavily dusted with powdered sugar, this was such an easy to make but satisfying dessert to share with a few friends. The ingredients included buttermilk, olive oil (of course), citrus zest, and eggs, just to name a few. You'll not need any special equipment nor hours to put this cake together.

I guess you'll just have to wait for the book to come out!