So I may or may not have a mini crush on this chef, Erwan Heussaff. He’s a fitness buff, speaks French, has dreamy eyes, etc. etc. But I probably fell in love after I tried his Eggs in a Basket Grilled Cheese recipe. Seriously, it’s so good and so easy. I made it for quite a few breakfasts when I was living in Dubai and it was an easy crowd pleaser.
2 slices of a large bread Loaf
3 tbsp Cream Cheese
1/3 cup Frozen Spinach
4 tbsp Butter
1 tbsp Olive Oil
1/3 cup shredded Cheddar
Salt and Pepper
Red pepper flakes (optional)
1. In a pan fry the spinach with the cream cheese on low heat.
2. Spread the mix on a loaf of bread, and top with cheddar. Top with another loaf and press down.
3. Add 1 tbsp of butter to the pan and olive oil. Keep the heat on low. Cook on one side. Until brown. Flip . Add more butter.
4. Cut a hole in the middle. I usually do this by placing a glass over the bread and pressing down so it guides me in creating a perfect circle to cut.
5. Once you make the hole, place an egg, season. Press down until level. Add more butter.
6. Keep the middle part in the pan as well. You can serve this on eat side.
7. Cover until the egg is cooked.
If two breads is a lot of carbs for you, I make a variant of this with just one bread: Use the spinach and cream cheese mix to spread over a toasted bread, and top with a fried egg. Season with salt, pepper, and red pepper flakes. It’s seriously so good — try it and let men now what you think!
And while we’re here, let’s just go ahead and immortalize the moment Heussaff acknowledged me on July 29 when I tried this for the first time.
I mean, I think that’s practically a proposal but that’s just me. #notcreepyatall
I don’t know if you’re good about facials, because I’m not. I’m also really bad at getting massages, manis and pedis…you would think I’m just in the wrong field completely. Unless I’m going with a friend, I just get bored waiting for my services to end. That’s why I took so well to a concept like Skin Laundry.Skin Laundry, founded by Yen Reis, is a laser and light clinic that also has their own skincare line. The concept is simple – drop in, get a 15-minute YAG laser that deep cleans, and IPL treatment (to help with scarring), with no downtime. You’re in and out.
Skin Laundry in the Le Parker Meridien Hotel, NYC
The process is pretty simple. I usually go without any makeup, but they will do a double wipe with their cleansing cloths to make sure your skin is makeup free. Next they’ll cover your eyes with goggles, and gently tie back your hair so it’s not in the way. Then, they’ll go over your face twice with a laser. I’m sure the level of discomfort varies from person to person — I’d give it about a 3 on the pain scale (it’s really not much). it feels like a rubber band pinching your skin. Afterwards, they’ll spread a gel on your skin and apply an IPL light treatment that will help improve your complexion. It’s just burst of warmth on your skin (again not painful). They end by spreading on a little moisturizer and SPF, and you’re off. They advise to stay away from any exfoliators, scrubs, and retinol for a day following your treatment.
Personally, I prefer this light, non-aggressive treatment. I also love their easy online booking system (just pick your time, day, and location online and walk in), it’s pretty much the most simple and effective service I’ve committed to lately. It’s $65 per treatment, and you can get it in bundles which saves you a little money long term. I’ve found it worth it for myself, so it’s something I don’t mind investing in (I usually buy a bundle of three at a time). It’s my once a month refresh. Most of their locations are in NYC and CA, but I’ve heard whispers of more locations opening soon, including in the Midwest. If you have access to one, the first visit is free, so I really recommend going in to check it out!
Hey everyone! I’m sharing a panel discussion on the Art of Social Media: Communicating Effectively this Friday at 7pm — come join! It’s free, and you just have to RSVP here. I’m sharing the stage with some awesome fellow writers, Sarah Khan and Marina Aguilera, and would love to see you there. There may be some fun surprises in the mix :).
Friday, March 3rd, 7pm @ NYU Kimmel Center Room 802 (Shorin)
60 Washington Square S, New York, NY 10012
I’m not sure how many people are into Snapchat’s Discover channels, but I’m pretty obsessed with Tastemade. They always make videos of really enticing dishes in a fun way, like this Spicy Honey Mustard Chicken I caught one time. It’s healthy and the spicy honey mustard has a nice kick to it. It quickly ended up being my go-to while I was living in Dubai. Whomever I made this for always asks for the recipe, so thought I’d share it here:
1/4 cup honey
1/3 cup spicy brown mustard
1/2 tsp. paprika
1/2 tsp. kosher salt
1/2 tsp. pepper
2 tbsp. apple cider vinegar
1 tsp. garlic powder
1/2 tsp. cayenne
1/2 tsp. cumin
1 tbsp. olive oil
2 lbs. boneless, skinless chicken breast
optional garnish: chopped Italian parsley
Combine all ingredients to make a marinade, then cover chicken with marinade. I either then put it in a Ziplock or mix it all in a bowl and cover it with saran wrap and then leave in fridge for 1-2 hours or overnight. When you’re ready to cook, heat up 2 tbs olive oil in a pan over medium-high heat. I would also cut the chicken breasts in half for thinner pieces so it cooks more evenly. About two minutes on each side should do it. Try it and let me know what you think!
I get this question a LOT, so I figured I’ll put it all in one place. Here’s the riveting story about how I style my messy lob, and what products I like to use.
As a preface, I did this quick IG video tutorial about it:
I start with wet hair and if I’m feeling more volume, I’ll use this Liss & Plump gel-cream styler from L’Oreal Professionel. Even if you’re not particularly doing this style but crave volume, THIS is it. It helps give you hair more body without being crunchy like you might using mousse. I use a dime-size for my hair and just finger brush it through.
Then I spritz my favorite Wave Spray from Ouai. I’ve tried other “waving” sprays but haven’t found one I like quite like Ouai’s yet.
Then I do a rough blow dry. No brush, no tools. My hair naturally, by the way, is wavy…ish. After I did a Cezanne keratin treatment years ago, I think it changed the structure of my hair and it veers more on the straight side lately (I never did a keratin treatment before or after this instance!), but I guess it’s naturally somewhere in between.
After my hair is dry, I use a 1″ FLAT iron. You can use a curling wand too, and when my hair was freakishly long that was my tool of choice. But I find using the flat iron makes it look a little more messy and undone which is more what I’m going for. I first part my hair and clip it up to do the bottom layer first. Starting from the roots, I twist my hair in the flat iron to make bends, leaving the ends straight (about 2 inches from the bottom). Then, I unclip the top layer and curl it the same way (you can see in the video how I do this). Then I’ll just go around and straighten the ends with the flat iron to make it look messy.
And the grand finale (and also how I came to appreciate this product): Texturizing Spray. It helps give your hair grit and look more worn in. Again, my favorite is from Ouai, but I also LOVE Amika Un.Done Texture Spray (and it smells like perfume!). Just spray it all over and shake your fingers through your hair.
Lamb chops are something I love to eat, but never took a hand at cooking myself. I’ve really wanted to for a while now, but could never justify just making chops for myself.
Rosemary lamb chops
So when my friend ordered a rack of lamb from Honest Chops (my favorite halaal/organic butchery in NYC), I decided to take it upon myself to try. And honestly, it’s not that hard at all, but I’ve read different recipes that have different methods of doing it. You can bake it in the oven first, wrap it in foil — I didn’t do any of that fancy stuff. I first consulted with my friend Erica, who’s a chef and always posts the most delicious looking chops (check out her IG: @insta.eggy), and she sent me over some recipes she liked fromIna Garten and Giada. I took a look as a starting point, but ended up with this marination. I pretty much eye’d everything but this it was 1 tsp or so of everything:
Season before cooking
First I sliced the 1 lb. rack of lamb to one bone each, and covered it in this mixture and let it sit in the fridge for an hour. Then I melted butter to baste and seared in a hot pan for 2-3 minutes on each side (any longer made some of them well done). I think it turned out pretty good!
I read in some of the recipes that they marinate the whole rack before cutting — I’m not sure what is better, but this one worked for me. If you’ve cooked chops before, what method do you use? I’d love to try cooking it another way, too!