Posts in "Product Reviews"

The egoist in me likes to think that some of you dear readers have been wondering where I was these past couple weeks months. Perhaps you thought I'd thrown in the towel. Got lost in the wild world of wedding planning.

I'll be honest. In general, I'm not a huge fan of the concept of dinner kits. To me, it feels infantilizing and somehow condescending if my carrots are individually packaged and prechopped.

This was a tough week. The mister-to-be suddenly left town on Tuesday to attend to family business on the left coast, leaving me to celebrate our five year anniversary all by lonesome.

I've started an underground speakeasy. Okay, not actually. But I kind of want to. I've been fascinated by speakeasies for a few years now - ever since they started popping up. Some may say I'm a little obsessed.

It's apparently raining Soy Vay! here at mor.sl, and I am loving the weather. I'm seriously impressed with this saucy line. Tried two new ones tonight - both dishes got rave reviews from my picky palate hosts (the sis and bro-in-law), and I honestly can't wait to share the goodness with another lucky mor.

We're excited to announce our first giveaway contest! The lucky winner will receive a $45 Amex giftcard + an entire set of Soy Vay! all natural, kosher sauces and marinades. Read on to find out how to enter.

There are different kinds of people in the world when it comes to cooking: the plan aheaders, the last minute frenzy cook, the i-don't-cook cook. I fall somewhere in between the first two.

48 hours in NYC. You can imagine my belly's joy! On this trip, I made a beeline for Mario Batali's Eataly, a food hall dedicated to all things eeeeeetalian. Every corner of the hall revealed another culinary haven, from a prosciutto and cheese plaza, to a gelato station, a pasta production facility, a rotisserie station and a fish monger overseeing acres of branzini.

Do you feel like when you workout, your body craves healthier foods? I certainly do. Despite being poor, I recently joined one of the most expensive gyms in the city because I realized that I could no longer compromise my health or use my start-up as an excuse for not having time to take care of myself.

Ever since the re-entrance of popovers into my life as well as a Christmas gifting of a cast iron pan, my pan favoritism has been turned upside down. I have started to select what to cook based on whether I can justify using my cast iron pan or not.

Mandolines, fancy knives and the venerable soda stream have all been subject to a bit of obsession on this blog. Cue Wednesday night, lagging in cooking motivation, I lugged myself into the kitchen.

This is my fish spatula. I think it came into my life one Christmas morning. At first, it sat longingly amongst my other cooking spoons and whisks. Not being a total moron, I knew to reach for it when I was cooking fish.

[caption id="attachment_2063" align="alignleft" width="300" caption="picture via b.e. hopkins"][/caption] I was perusing the travel section of Kramerbooks & Afterwords, for a moment overwhelmed by the many exotic destinations in the world I could be going to.

Ladies: prepare to swoon. Gents: prepare to meet a bad ass knife that will make you, too, want to slice, dice, and chiffonade. Let me preface this post by saying that, until I met my beau a few years ago, my experience with knives was limited to very small paring knives with very sharp edges.

The wise people at the Zuni Cafe in San Francisco, authors of the aptly named The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant, have taught me a thing or two about cooking.

As I arrived at Trader Joe's for a late night grocery run last week, the masses of basil bushes on display tipped me off to the fact that summer eating is here. Every summer, I find myself eating peaches, pesto and heirloom tomatoes on repeat, so the basil crop was the first sign that my favorite eats are upon us.

As a wannabe chef, I have long lusted after a mandoline. Probably brain washed by Top Chef episodes, I registered for this OXO mandoline for my wedding. Lo and behold, I received the mandoline, unpacked it, and promptly forgot about it.

Part of the fun of being newly married is suddenly having a kitchen filled with proper plates and products. In a moment of late night registry stalking, I added the Bamix, attracted by its Swiss nature (I married a Swiss man) and its promise of silky smooth soups.