Berlin is one of those cities that has something for everyone—it can be equally exhilarating whether you’re a sophisticated museum-goer, history buff, laid-back yuppie, family unit, or young partier.

I would have loved Berlin in my younger days, but the older, wiser me is happy that I got to experience and enjoy it without a single hangover. (Full disclosure: since I was 6 months pregnant during my visit, a hangover was not in the cards anyway. But I like to think that regardless, I would have behaved with more moderation than some of the 20-somethings I saw on the U-Bahn still drinking at 8 AM from the previous night.)

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It’s cold and rainy outside, and there is really only one thing I want to eat: this chili made with butternut squash, beef short ribs, and black beans. The flavors are complex, with a hint of cocoa powder and just the right amount of heat. Top it with fresh cilantro, some crumbled Mexican queso fresco, and some fresh slices of avocado, and the winter blues will melt away.

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Can we talk about David Chang for a minute? He kind of seems like a loose cannon, or maybe even a huge jerk, even, but the recipes he magnanimously shares with the public almost always turn out to be among my favorites. For example, his short ribs easily beat Thomas Keller’s. So when I saw his Bo Ssam recipe in the New York Times this week, I knew I had to try it immediately. I was dying to taste this sweet and salty, crackly, crispy, falling apart pork roast. Since I wanted to make it for lunch and it takes 6 hours in the oven, that meant setting an alarm for 5:30 AM to put it in the oven, then going back to bed. But I knew that David wouldn’t let me down–and he didn’t.

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The other night, I got home from work around 5:15 and had dinner guests arriving at 5:30. I had this easy chicken dish planned, but very little in the way of side dishes. I knew I had some half bunches of produce here and there so thought I would quickly invent a salad on the fly based on what was laying around.

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If you read this blog often, you will know that I love putting things in the food processor and I also love Tastespotting. So when I saw this super fast and easy recipe on the Tastespotting blog for kale and walnut pesto, I had to try it.

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For some reason I keep going to Chicago in the middle of winter, so mostly I spend my time eating and drinking (and being cold) when I’m there. Occasionally I get around to doing other things, too – so here are my top picks all around.

Eating & Drinking

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Eating seasonally in the winter can be tough, because while I can easily eat my body weight in citrus fruits, the vegetables can be less exciting. That is, of course, if you ignore all of the gnarly roots like rutabagas, turnips, and celery root. But don’t ignore those: with the right preparation and enough butter, they can be really delicious. To wit, I present a near-perfect winter side dish: a creamy puree of celery root, cauliflower, creme fraiche, and butter.

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I know the words “stew” and “prunes” are not the two sexiest food words, especially in combination, but damn–prunes and pork together, slow-cooked until they’re rich and saucy–I have to tell you, it’s an excellent combination, especially on a cold winter night.

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I have been on the hunt for a chocolate cookie that’s crispy on the outside and chewy-gooey-fudgy on the inside. I’ve tried quite a few recipes, but this one is the best I’ve found - I love the crisp, crackly outside that yields to a soft center. All you need is a tall glass of milk.

What’s extra great is that there is no flour nor butter in them, just egg whites for binding, so they are practically health food. (OK technically it would be more accurate to say they are practically candy, since the bulk is made up of sugar and chocolate.)

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People ask me for travel advice all the time, and sometimes I just don’t get around to blogging about it in advance. Here’s your chance to ask me anything about anywhere! If I have any good intel–I’ll gladly share it with you.

The question: “I’m finally making that trip to China I’ve talked about for so long – and will be spending 3 weeks in Hong Kong and Shenzhen. Any advice would be appreciated!” 

Hong Kong is one of my favorite world cities, and neighboring Macau also holds a very dear place in my heart–so while I must admit I’m a little jealous about your impending journey, I’m excited to share some fun things to do!

Let’s just get this out of the way right now: in Hong Kong they actually do use bamboo for skyscraper scaffolding, as seen in every Jackie Chan movie ever made. This, I feel, is incredible.

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