Juliana Barton

Juliana Barton

Juliana Barton is a recent graduate of the University of Virginia, where she earned a "practical" degree in Art History and American Studies. In college, she avoided the dining hall by playing lunch lady in her own kitchen, complete with fajita night and the occasional Sunday sundae. Now a New Yorker, she works at the Center for Architecture by day, and is slowly making her way through her to-cook list by night. She would do just about anything for a perfect gin and tonic and a chance to meet Tina Fey (ideally together).

Most Worthwhile Class: The Art of Disney.

 

 

Favorite Healthful Food: Quinoa.

Late-Night Indulgence: Gooey Cheesy Quesadillas.

Best Breakfast: English muffins + goat cheese + blackberry jam + turkey sausage+ eggs+ hollandaise = the Hungry Norman.

Signature Cocktail: Gin and tonic with smashed cherries and extra lime.

 

 

 

 

Sweet Dreamin’: Zucchini Citrus Cookies

5716846400_8b85005186_z

I think the recent heat waves have gone to my head. Normally when the temperatures creep into the nineties–as they often have this summer–I get the urge to eat crisp fruits, popsicles, and water. Pretty much nothing else. But during the recent bouts of sweltering weather all I want to do is bake. Quick breads, cakes, bread–you name it, I wanted to bake it. If I had a bit more sense in me, I’d experiment with my ice cream maker and churn out creamy concoctions. But making ice cream can require slaving over a stove …

Read More...

Friday Recipe Round-Up: Fruity Pops

strawberry-popsicles

Temperatures are a risin’. All the while, fresh fruit is making a strong stand at markets all across the country. Rather than torturing yourself by baking a syrupy pie in front of a hot oven, take the cooler route with homemade popsicles. Whether you’re inspired by the heat, the fresh fruit, or Peggy Olsen’s ritualistic campaign on Mad Men (make it, break it, share it, love it), a popsicle mold is a worthy investment – a small kitchen must-have. Compact and inexpensive, this is a kitchen gadget you’ll want around all summer. Here are some tips and recipes from …

Read More...

The Great Googa Mooga: An Amusement Park of Food and Drink

IMG_1280

I’ve never been one to jump on the hype bandwagon. I’ve yet to see Avatar, haven’t read a word of the Hunger Games (though I have watched my friends’ beanie baby version), and it took ages to get me on twitter. But it’s different when it comes to food. I’ll hunt down the best chocolate chip cookies, banh mi sandwich, or pork bun until the cows come home.

o when I read about the “amusement park of food and drink” coming to Brooklyn’s Prospect Park in May, I literally jumped for the opportunity. There was no escaping the …

Read More...

Five Ingredient Feast: Spring Frittata

IMG_3383

Recently, I’ve been in a bit of a food rut. Generally feeling uninspired cuisine wise, I’d grab a bagel on my way to work so I could sleep an extra 15 minutes instead of make breakfast. I’d through together haphazard sandwich dinners that generally fell flat minutes after getting home. Or worse…I’d bypass the kitchen all together and running around the corner for take-out. You know the routine, and it’s bland.

And if there’s one ingredient I can count on to pull me out of my rut, it’s the egg. I don’t really need to wax poetic about …

Read More...

The Food Matters Project: Bruschetta, Rethought

IMG_1264

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

It’s strawberry season ya’ll! As I browsed my local greenmarket the other day, I was both surprised and delighted to see this bright red and juicy fruit appear around the market. And then I thought…strawberry season already? Really? It can’t be—last time it was strawberry season I was…crossing off the last items of my bucket list as …

Read More...

The Food Matters Project: Real Whole Wheat Bread

IMG_1153

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

This week’s Food Matters Project recipe, selected by Melissa of The Faux Martha (awesome blog name), is for REAL whole wheat bread—not to be confused with the spongy, soft supermarket “whole wheat” bread. Bittman asserts that this is the real stuff. Given that my bread-baking hobby was ignited about three years ago when I stumbled upon Bittman’s …

Read More...

How To: Pack a Picnic

6009621226_fa4853830d_z (1)

Has someone coined TGIS–Thank Goodness it’s Spring–yet? If not, it’s mine because that’s what I say to myself when looking at the 10-day weather forecast (ignoring the April showers). All this sunshine has me scheming for ways to maximize the longer days and escape from the walls of my apartment. Picnics fit the bill perfectly. Surrounded by friends and food, picnics are a delicious way to celebrate the season. These days, parks are my go-to locales for picnics, but think beyond the grass to rooftops and beaches as the temperature steadily increases. Wherever you lay your blanket, here are some …

Read More...

Procrastination Cooking: Whole Wheat Apple Cinnamon Snacking Cake

5618913281_8739a119e0_z

As 3pm approaches on any given weekday, I find myself craving a pick-me-up to pair with my afternoon caffeine kick. When I leave my apartment in the morning, this moment in the day is rarely on my mind; I’m just trying to get out the door and can’t be bothered to dig around for a snack. Plus it’s all too convenient to pop into the french bakery down the street for some light macarons, or grab a small box of chocolate covered almonds from the bodega on the corner. Just like it was way too easy to buy …

Read More...

You’re Invited: Celebrate Spring Feast

5619463698_7e1deeeed1_z

Despite New York’s tame winter weather, I was counting down the days to March 20th. Not only did it mean that Mad Men Season Five was less than a week away (the wait is finally over!), but more importantly equally as important I finally tucked my winter coats under my bed and opened all my windows. And while March 20th was the official start to spring, I’m holding out for the first week in April for the real celebration. This year Easter and Passover overlap in what I’m hoping is a marvelous sunny weekend. Regardless of whether you celebrate with …

Read More...

The Food Matters Project: Hummus Served Hot

IMG_3364

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

This week’s recipe for the Food Matters Project, selected by Erin of Naturally Ella, is a simple and versatile hummus…served hot! Hummus was a staple in my college kitchen, and continues to be a key player in my small kitchen today. So I jumped at the opportunity to experiment with new ways of serving my favorite …

Read More...