what does a typical day of eating look like for you?
Morning: I’m not big on breakfast, but if I eat, my go-to is yogurt (I love White Moustache or La Fermière in the US) with granola (currently enjoying some from Winner and my friend Sanaë), and fruit in any form (fresh, in jam, etc.).
Afternoon: If I don’t bring leftovers to the office, I’ll go for a Dominican chicken noodle soup down the street at Sajhoma Restaurant 3 or Mi Sabor Cafe, get pho at Little Mo, or eat a wholesome bowl or sandwiche at OCAFE (my go-to in the city, which is opening soon inside my co-working space!).
In the afternoon, I’ll often snack on foods that my business partner and I have to test for The Deligram, our newsletter on artisanal food makers of New York. Most recently, tests have included: Wandel bites, Noona’s ice cream, spices from Breukelen Rub, old school chocolates from Queens, and more. I’ve also just discovered the date sweetened chocolate from Spring & Mulberry and I love it.
Evening: Dinner is when I indulge; it will either involve a home-cooked feast made by my husband or myself, delivery from cooks we love, like Chef Nasrin or Rachana, or occasionally a meal at one of our favorite restaurants, which include Falansai, Le Crocodile, Four Horsemen, Rosella, and more.
where do you shop for your ingredients and what’s your strategy?
My food shopping mixes monthly deliveries from Farm To People or Natoora with runs at the local Key Foods supermarket and specialty grocery stores. When I need protein, I get meat from Foster Sundry or fish from Greenpoint Fish & Lobster or Citarella. I buy spices at SOS Chefs and bread from Saraghina(!). If I host dinners at home, I always try to incorporate some of The Deligram finds because they are delicious and support artisanal food makers: Cochonneries charcuterie, Sol Cacao chocolate, and Bad Habit ice creams have been on regular rotation, among others.
how do you go about planning (or not planning your meals)?
During the weekend, I often tackle recipe “projects” (dishes that take a bit of time, planning, and practice to cook). Then we’ll eat the project leftovers during the week. My husband Fefo is a pro at using what’s left of the ingredients I purchased to create new masterpieces. At some point, we thought we should make this a cookbook: Anna’s recipe projects and Fefo’s recycled creations!
Who do you typically eat with?
I used to do a lot more solo eating when I was writing for a food guide in France, but it never felt as fun — eating, for me, is so tied to connection. Nowadays, my husband is my #1 eating partner! I am grateful we both care about food with the same intensity. We also do a lot of hosting; there’s nothing like sharing a meal with friends.
dream dinner guest?
Louis Armstrong and Cesaria Evora — who loved food at least as much as I love their music. Claudia Roden — the grand dame of food from the Middle East and of Jewish food. Emily Oster — a writer whose books have allowed me to be infinitely more relaxed while eating during pregnancy (currently!). And Claude Monet, one of my favorite French painters, who was known to be a true gourmand. His paintings often include lavish summer meals and beautiful home tables filled with food.
Dining and Cooking