Breadzel

I have even more respect for the art of making bread after having made these pretzel challah rolls. While few ingredients, there are many steps before the dough can actually be called bread. Three out of the four hours it took to make the rolls was spent waiting for the dough to rise-- which it did so nicely I even impressed myself.

Once the rising, rolling, knotting, and proofing were completed, I plunged the puffy little knots into boiling water before baking them for 20 minutes in the oven. The rolls came out shiny and golden, and perfect for dipping in dijon mustard.

Ibu Oka | Bali

Ibu Oka is highly rated, but the kind of place where its best not to look at anything too closely if you want to keep your appetite. For $4 we tried the babi guling (suckling pig) recommended by Anthony Bourdain. Suckling, yes... crispy, YES... it was delicious and worthy of a visit if you ever find yourself on that side of the world.

Balinique | Bali

Red White & Blueberry

The 4th of July was a perfect day: we slept in till 10, made blueberry dutch pancakes for breakfast, celebrated Théo's 2nd birthday, and ended the evening watching the spectacular fireworks display over the Hudson River...

Buvette

A spontaneous lunch at Buvette on Wednesday was a nice change from the ordinary workday.

Bakeri

Discovered Bakeri while galavanting through Williamsburg this past weekend. A charming blast from the past. I could have sat there all day had there been a fan in sight. Instead, I grabbed a business card and took my iced coffee to go.

Mast Brothers Chocolate