How to Make Better Scrambled Eggs

Photo Credit 

Since reading Ruth Reichl's book Garlic and Saphires, I've had a mild obsession with the ex NY Times food critic. Now, she's the editorial advisor of lifestyle media mogul Gilt Group's food site, Gilt Taste. Here, she shares her culinary secrets in her regular article How to Make Better (insert food here). Brownies, stew, french fries, eggs, croutons, and roast chicken are among them. 


Last weekend I attempted to make better scrambled eggs with her advice, and wow, a little extra time and minimal effort yielded a brunch fit for royalty. I mean, really, the effort was minimal - a bit of extra stirring and a wait time of 10 minutes. 


What I take from her wisdom - it's not about what you make, it's how you make it. Sometimes, the simplest food done right is the most luxurious. And the best part? Anyone can do it! On this lovely Saturday morning why not give a go at making better scrambled eggs? 

Black Rooster Decor

Thanks to Sweetspot.ca, I discovered Black Rooster Decor, an online home store that sells unique pieces from around the world. This eclectic online shop speaks to my love of mid-century modern decor and antique European accessories. I especially love those Parisian fruit market baskets! Would love to see those stacked in the corner of my bedroom with a pretty pink bouquet.

Magnolia Bakery Frosting

Traditional birthday cake calls for fluffy vanilla insides smothered in sweet, sweet frosting. I'm known to experiment with different buttercream techniques (flour based, cream based, egg-white based) but this time I just had to try out the famous Magnolia Bakery's old fashioned frosting. I was s-h-o-c-k-e-d at the amount of icing sugar in the recipe, but went for it none the less. The result? A cloyingly sweet frosting that put a smile on everyone's face. If you're gonna have cake, why not go for it, right? On a side note, I adore the way the cake looked. The way the frosting spread on looks oh-so edible and the densely-packed sprinkles lends a festive touch. 

J.Crew Spring 2012

This collection is exactly what I'm coveting this spring. Lots of layers, mixing prints, pastels and brights all wrapped up into one cute-meets-pretty ensemble. And how perfect is that orange lipstick? Love. Love. Love.

Authentic Neapolitan Pizza

Top photo: Bon Appetit March 2012

North America's version of pizza consists of gobs of processed cheese over heavily spiced tomato sauce and thick crust. It hardly resembles real Neapolitan pizza, thin doughy crust topped with freshly crushed tomatoes, homemade mozzarella and a sprinkle of fresh basil. 

It just so happens that my visit to Toronto's Pizzeria Libretto coincided with Bon Appetit's homage to the Italian staple, so of course I had to follow up with a blog post. Libretto prides itself on serving Toronto's most authentic pizza, and they didn't disappoint. The pizza is cooked for less than 90 seconds in a 900 degree burning oven. The result is by far what I would call the best pizza I've ever had (in Canada, at least).  I enjoyed my meal with traditional Neapolitan pizza wine that is slightly bubbly and served cold. 


I'm so glad to see authentic Neapolitan pizza become more mainstream. The next stop on my pizza journey? Queen Margherita Pizza, an Italian dive that is rumoured to come close to Libretto's magic oven.