Lemon Parsley Couscous and Chickpea Salad
A Thought For Food
by Brian Samuels
3y ago
When we moved into our house six years ago, we had plans to redo our kitchen. It’s on the small side (not really big enough to dine in and definitely not for congregating with friends) and there wasn’t much in the way of pantry cabinets. We’ve gone back and forth about whether to renovate and after lots of research we have decided against it. The cost just doesn’t make sense when we could find another house at some point. In the meantime, modifications are being made to make it a bit more functional. Over the holidays, Eric added shelves to a cabinet that was used mostly for storage (I think ..read more
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The Last Word
A Thought For Food
by Brian Samuels
3y ago
This isn’t my first draft of this post. It’s more like my fifth. I’ve been feeling the weight of everything and I unloaded a lot in those words… all in a long, somewhat sensical paragraph. It was good to get it down, to express my heartbreak over the pandemic, to share a bit about these complicated emotions that I (and so many others) are having to deal with. What came out was something along the lines of “Everything is awful. How will anything get better?” Elements of this linger in my thoughts. But I don’t want to leave out the good, the joy, the gratitude. When I revisit this entry years f ..read more
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Flat-and-Chewy Chocolate Chip Cookies (with Dried Dark Cherries)
A Thought For Food
by Brian Samuels
4y ago
No matter the stresses that come our way, Eric and I try our best to find little things each night to end on a bright note. We’ve become avid viewers of Wheel of Fortune and Jeopardy, two shows that always remain light and invite us to interact with one another while also decompressing. While we watch, we’ll often scream out whatever we think the answer is. Sometimes we’re correct and we’ll congratulate one another. When we’re not, we laugh at our silly guesses. It’s a little bit of joy to end our day. Most weeknights, after a glass of wine with dinner and before a nightcap of whiskey, Eric a ..read more
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Spicy Moroccan Carrot Dip
A Thought For Food
by Brian Samuels
4y ago
The easiest way to describe the last few weeks is to say there have been ups and downs. Sometimes, I’m feeling calm, almost zen, about the whole thing. Very quickly, however, that can shift to a state of panic. Of course, I keep a smile on my face and try to downplay it all when talking to friends and family. I don’t want to be an additional source of negativity when everyone’s feeling a bit down. This may not be healthiest approach and I’m working on being more honest (starting with this post). Cooking and photographing and talking about food has done a lot for my mental health. To go from w ..read more
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Steel Cut Oats with Caramelized Pears and Toasted Almonds
A Thought For Food
by Brian Samuels
4y ago
Sometimes when I wake up in the morning, there’s a moment where I forget all that’s going on in the world. The dog lays between me and Eric, sleeping soundly with her head on my pillow, audibly snoring. I will look over and just smile at her presence (even though she spent most of the night kicking me). We cuddle briefly before both of us get up to start our day (which begins with a walk around the neighborhood). This routine is one of many that have helped soothe me during this time. Like so many, cooking has been a comfort. I take extra time on the things I’m preparing, something I couldn ..read more
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Pasta Puttanesca
A Thought For Food
by Brian Samuels
4y ago
It’s been quite a while since I’ve posted. More time than I had planned, but as each month passed, I decided maybe it wasn’t such a bad thing that I’d taken a break. I wasn’t loving how I was feeling in this space or in the world of blogging as a whole. The thoughts that continuously crossed my mind: What is a blog? Who is it for? Why am I sharing my life and passion for food with the world? Is anyone reading it? Does it matter if anyone’s reading it? Having some distance has helped answer a few of these questions. There’s no definition of what a blog has to be, how it looks, how it reads. My ..read more
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Silent Sunday: Oystering on the Cape
A Thought For Food
by Brian Samuels
4y ago
..read more
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TUNA GREEK SALAD PLATTER (SPONSORED)
A Thought For Food
by Brian Samuels
4y ago
My pescatarianism comes up often in conversation. This isn’t a huge surprise as I spend my days photographing burgers and steaks and roast chicken. There’s a fascination that individuals have with the dichotomy between my work and diet. When asked to explain, I typically give the same spiel: around the time of my 15th birthday, I stopped eating meat (though I’m quick to clarify that fish is meat). I had spent the previous summer at a film program in Oxford, England, where lunches and dinners consisted mostly of beef covered with cream sauce with big piles of potatoes to go with it. I came back ..read more
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Kale and White Bean Soup
A Thought For Food
by Brian Samuels
4y ago
I’d like to think my grandfather would’ve enjoyed this soup. My grandfather (we called him “Pop”) loved soup. He loved it so much that he’d finish his bowl before anyone else at the table. However, this wasn’t just the case with soup. Pop was a very fast eater, a habit he picked up during his years as a pediatrician. With limited time for meals, he’d scarf down what was in front of him so he could get back to the hospital. I remember moments as a child when he’d come home for lunch. Within five-minutes he’d be clearing his plate, give me a pat on the head, and be out the door. Pop passed away ..read more
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Spring Vegetable Tots
A Thought For Food
by Brian Samuels
4y ago
Somehow I've gone 33 years without making tater tots. Don't ask me how that's possible. It's just the way it is. It's not that I'm opposed to them, but if I'm going the potato route, fries are what often call to me. I'm happy to announce, however, that I'm on "Team Tots" now. Or should I say #teamtots? Are hashtags still in?  My friend Dan isn't just a blogger, cookbook author, and TV star (he won Guy's Grocery Games last year), but he is king of tots. He's so into them, in fact, that he's written a book featuring fifty creative ways to use them. I decided to give my first go at a spuddy dish ..read more
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