One of the greatest parts of food blogging is being able to connect with incredible artisans, makers and culinary creators  from around the world.  And if there’s one thing I’ve seen in this community – there are some seriously talented women out there shaping the way we eat, think, and feel about food! This year, I decided to launch a new series on the Vidya blog to highlight some of the kitchen goddesses out there …

One of the greatest parts of food blogging is being able to connect with incredible artisans, makers and culinary creators  from around the world.  And if there’s one thing I’ve seen in this community – there are some seriously talented women out there shaping the way we eat, think, and feel about food! This year, I decided to launch a new series on the Vidya blog to highlight some of the kitchen goddesses out there who …

One of the greatest parts of food blogging is being able to connect with incredible artisans, makers and culinary creators  from around the world.  And if there’s one thing I’ve seen in this community – there are some seriously talented women out there shaping the way we eat, think, and feel about food! This year, I decided to launch a new series on the Vidya blog to highlight some of the kitchen goddesses out there who …

Thanksgiving is a favorite holiday of mine for many reasons….spending hours in the kitchen with no apologies and nowhere else to be, roasted root veggies, friends around the table, roasted root veggies, post-meal lounging, did I mention root vegetables yet? This year, I’ve created a few new recipes to share (like the pomegranate, persimmon and pumpkin kale salad above!) and curated a guide of my favorite holiday-inspired dishes from a …

Somewhere in between traveling to Tulum for pure escapism and a trip to Alaska for a wedding and a workshop…summer happened.  My mind is still in May, yet the calendar says it’s…what! Mid-August?!

Perhaps it’s because I’m finally out of school and still adjusting to the different meaning summer has taken on now.  But I feel like I missed out on those long lazy days lying …

My first introduction to real tabbouleh was through my Lebanese friends in DC.  My college roommates and closest friends were from Beirut, so we’d spend a few evenings throughout the year eating incredible home cooked Lebanese food with their families.  I was straight up spoiled. They had a big influence on my culinary tastes, and you’ll find my kitchen always stocked with za’atar, sumac, and plenty of fresh …