Nora Ephron, Director and Screenplay writer of Julie & Julia, had a clear focus when diving into this project: the food. A well seasoned cook herself, Ephron took it upon herself to test every single recipe (minus one) seen in the film until each one was perfected. If this movie was going to serve any justice to Julia Child, the viewers had to be swooned, romanced by the food in the way that Julia was. Her Sole Meunière experience was one of the most defining moments in her life (MUST READ: My Life in France by Julia Child). It was what opened her eyes to the fulfilling and sensual world of food and the culinary arts. And while this may not seem like a terribly daunting task for Ephron at first glance, you try cooking each dish to camera-ready perfection, take after take after take, with limited resources. So this week, the New York Times went behind the scenes with Ephron to explore the food stylist challenges faced in the film. And don't worry. There was no application of sunless-tanner to any fish or foe to achieve "optimal brownness." Yes, that actually happens and no, I don't want to talk about it.
Although the slider format didn't do much for the eating experience (I'm a purist and missed my top-split New England hot dog roll), the lobster meat was absolutely tender, light on the mayo, with just some chopped celery. My all-time favorite Summer treat. But since I longed for my typical top-split lobster roll, my Mom and I both agreed that the next time we treated ourselves to this special and luxurious lobster sandwich, we'd straight up order a tub of the lobster salad (sans slider buns) and dig right into the lusciously large chunks all while sipping our Country Time Lemonades.
Butter poached lobster with vanilla bean? No. And quite frankly, no thank you. But the classic, no frills kind of lobster we both grew up on? Yes, please.
Brought my Gary Vaynerchuk obesession to a whole new level today by participating in a ustream/livestream talk with him this afternoon where he answered almost any and all questions fired at him by the 300+ participants. He said my name a couple of times and I would by lying if I said I didn't get more than super giddy and sport a severely beet red face. Long story short? His favorite wine bar in the Soho area? Lure.
A suprisingly short car ride right after work to our little angel, Megan's house in Long Island for some homemade pizza, arugula salad, vino, and much needed down time with the best of people is how we spent our Friday night. Quick run to the grocery store followed by pizza dough pick-up at the best joint in town and we were throwing toppings all over the place. To the left is a classic mozzarella, tomato, and basil with a mushroom, garlic, goat cheese and parsley pizza to the right. Love nights like these. Can't get enough of 'em, really. No other way I'd rather be spending my time.
Don't hate on me for stroking my own ego (hey, somebody's gotta do it) but last night's experimental dinner was divine. The coconut brown rice, while not entirely coconut-y enough (will try using a different brand next time), came out luxuriously creamy and almost risotto like. The flavorful and practically stupid easy black beans, thank you Goya and fresh veggies, were the perfect ying to the rice's yang and the pieces of fresh cilantro just sealed the deal. And right alongside this power couple was an avocado, red onion, and iceberg salad. Meatless, light, and crazy inexpensive, it tasted nothing less than an indulgent treat. 
Sunday night at Ching's Table in New Canaan, CT: pan seared sesame encrusted tuna with soba noodles, green tea vinaigrette, and seaweed salad.
Photo courtesy Kerry Saretsky, SeriousEats
Soft-boiled eggs, fingerling potato and onion homefries, and well-toasted bread with sliced campari tomatoes, salt, and fresh cracked pepper. Served alongside a gigantic iced coffee, we were feeling chipper and ready for the beach in no time. 
And roughly one hour later, said pitcher was empty, and my dinner date and I were chatting away with our fellow communal table diners, urging them (successfully, I might add) to go for the beer sangria too.
While this was my first go-around at ceviche it ended up being a huge hit. Not entirely a "true" ceviche, as the shrimp are quickly boiled before they take an hour long bath in the lime and lemon juice marinade, it's a totally easy and quintessentially perfect summer recipe that will have your guests groveling at your feet.
Gargantuan-sized shrimp were quickly boiled, chopped, and then immediately tossed in a ceviche marinade full of lime and lemon juice, garlic, red onion, jalapeno, avocado, and cilantro. Then the spread for the cuban grilled corn was whipped together with mayonnaise, chipotle in adobo, chili powder, and lime zest and juice: to be lightly brushed onto the hot grilled corn and covered in crumbled queso fresco and a side of sliced limes for squeezing. This was all to be served alongside a cuban slow roasted/grilled pork, black beans with coconut brown rice infused with ginger, and sweet and salty tostones.
When faced with planning the menu for this year's Fourth of July celebration, burgers and dogs didn't even cross this girls mind. Not once did I consider whipping up my favorite potato salad or perhaps giving Bratwursts a try. Nope, not this year. Because this year? Well, I decided to go Cuban.
