The Truth is in the Tofu (Pancakes)

Some time ago, my friend Kristen Miglore was testing a waffle recipe of another friend, Hannah Kirshner, for her Genius Recipes column on Food52. You may know that I don’t usually dilly dally with special diet recipes, but this is another one of those recipes that is delicious while happening to be vegan. I agree that this sounds crazy: a waffle whose ingredients include silken tofu, lemon juice, and coconut oil. But not only are the waffles vegan, they’re great. The most distinct characteristic of these tofu waffles is the texture. When they come out of the waffle iron, they are the most crispy on the outside, and almost custardy soft on the inside. But the weirdest thing of all the weird things is that you can’t taste the tofu! This is mostly due in part to the coconut oil taking most of the flavor responsibilities. So if you’re not into coconut, you may have to change the oil.

Being without a waffle iron, I was curious to see if these waffles would act similarly in pancake form.


And they sure did! I found that after being off the griddle and on the counter for a few minutes, the pancake exterior became soft, but the insides remained like custard in a soft shell. These are the pancakes you’ll want to pour maple syrup all over, to not detract from the texture, and to help enhance the simple flavor.


Best Ever Pancakes
Original recipe by Hannah Kirshner, Genius Recipe’d by Kristen Miglore

12 oz silken tofu
1/2 cup water
1/4 cup coconut oil
Juice from 1/2 lemon
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
Optional: syrup/yogurt/butter to serve

Use a blender to blend the tofu, water and lemon juice until smooth. Gradually add the coconut oil and blend until combined.

In a large bowl, whisk the flour, sugar, baking powder and salt. Mix the blended ingredients until just combined.

Generously oil a skillet and put on medium-low heat. When the skillet is hot, put your desired amount of batter in the skillet and wait to flip until the edges lose their shine and bubbles form. Keep your pancakes in an oven or toaster oven at 325° until ready to serve. And syrup, yogurt, and/or butter if desired.


The Only Cookie Recipe You Need to Feed a Crowd

This is the easiest cookie recipe, hands down. It’s also the fastest cookie recipe, and my favorite to make. You read that right: oat and date cookies are my favorite cookies to make. It’s the most no-stress cookie recipe you can get without getting into the “3-ingredient recipe realm”. That said, it seems like you can count the number of ingredients on one hand. I love making these for friends, because they never fail to impress, and they take 10 minutes to put together.

On top of all that, it’s Ramadan, so of course I have an abundance of dates in the kitchen. This is really the only time I have dates around at all.

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Speaking of Ramadan, I wrote an article at work about what to eat to stay healthy during Ramadan. Check it out here!
I love these cookies so much that this is the second time I’ve written about them in a year, but I’m sure your friends will rejoice when you show up to the party with these in tow. Enjoy!

Oat and Date Cookies
Makes about 25 small cookies
1 1/2 cups  flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, cut up
1 large egg, lightly beaten
1 cup granulated sugar
1/2 cup old-fashioned rolled oats
1/2 cup coarsely chopped mejdool dates

Mix the flour, baking powder, and salt in a large bowl.
Cut in the butter until the mixture resembles fine crumbs, and when it sticks together when molded into hands. Add the egg, beating until just blended. Mix in the sugar, oats, and dates. Drop tablespoons of the dough 2 inches apart onto the prepared cookie sheets. This dough should be very firm.
Bake until lightly browned, 12-15 minutes, at 350 degrees. Cool on the sheets until the cookies firm slightly. Enjoy warm or at room temperature!
Ramadan Mubarak! Do you have any date recipes you’re cooking this month? Leave them in the comments!

Day in the Life: Food52

The new year at work has already graced us with lovely people and food. While I’m embracing my job/opportunities with renewed energy this year, I’m enjoying capturing the essence of every day in a quick snap or two. Take a look at what we’ve been up to!

Right before we broke for the holidays, Union Square Events graced us with their presence AND a wide variety of stunning savory and sweet tarts for lunch. There was a mushroom & winter vegetables tart, quiche and smoked fish, pistachio, sablé, fig and grapefruit, roasted apple, gingerbread, and milk chocolate toffee, and more. It was really quite overwhelming, but a lovely break from the day, getting to chat with the chefs of Union Square Hospitality Group and enjoying their delicious meal for us. We’re so spoiled!

We were shooting some pretty platters for the Shop, and our chef made crab cakes for the occasion (we didn’t end up using the shot with the crab cakes). We turned them into a healthy lunch with salad and vinaigrette. Aesthetically pleasing.


We had a Valentine’s day-themed photo shoot, and our Art Director stopped on her way into the office for some quince branches. Then our chef in residence, Sara Jenkins, made some beautiful bright fuchsia ravioli, beet casunsei.

I was walking past the stove top in the test kitchen one afternoon of an editorial shoot, and looked into a pot which previously held duck for a warm duck and apple salad, and I thought it looked cool…


The sunlight comes through the office a little differently every day. I caught a moment that the light was coming through the pot of water steaming on the stove in a super cool way. You can see where the window frame got in the way and made stripes in the steam.

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Looking forward to what the next weeks bring!

A Day in the Life: Food52

You may know that I work at the food website It’s a great resource for home chefs: thousands of recipes, daily content on what butter to use, how to season cast iron (I need to do that…future post?),  cookie maps! and then our shop with bespoke kitchen tools and home decor. Need a bed and breakfast tray? How about a mushroom log? As the photo producer I’m responsible for making sure all the photos for the site are shot and accounted for. That means I get to run around the set with the stylists and tell them when the mashed potato flatbread is ready to be shot, or if we’re missing ingredients for the vegan fish sauce. Sometimes I even get to be a food stylist, and bake things!

Shot by Linda Xiao

Last week we launched our holiday market pop-up right in Union Square. Many hands poured over the space to make it look like it does now. If you’re in the city, stop by and say hello, or shop around for the holidays.


Friday was #nationalcookieday, and we were fortunate enough to have the Union Square Hospitality Group grace us with a visit, and cookies from almost all of their restaurants.

Keep yours eyes out for more fun #f52life tidbits. And if you have any questions, send them my way!