Vegan Oatjacks Recipe

By Aine Carlin | October 13, 2011

Photo: Aine Carlin

Photo: Aine Carlin

Oats are my not-so-new obsession. I love them in smoothies, I swoon over overnight oats, and granola just plain makes me happy. Could this most basic of ingredients get any better? I mean, what can’t they do?

They also happen to taste pretty fantastic and they really do set you up for the day without making you feel sluggish or allowing the hunger monster to attack any sooner than lunch.

I’ve named these oatjacks because they’re similar to but not quite of the flap (jack) variety and they are comprised of oats. Read More


Chia Cookies Recipe

By Aine Carlin | September 29, 2011

Photo: Aine Carlin

Photo: Aine Carlin

I don’t know about you but I always need (alright, want) a little sweet sumthin’ in the afternoon. It doesn’t really matter what it is – it could be a medjool date, a piece of fruit, rice cake with a skim of nut butter and no added sugar jam or a raw bar/ball.

I discovered raw balls well over year ago now and immediately fell in love. Sometimes called fudge babies due to their fantastically chewy texture, these little beauties are great for a mid-afternoon pick-me-up. Read More


One Ingredient, Two Ways: Dates

By Suzanne Lehrer | March 28, 2011


Photo: Suzanne Lehrer

I’ve always felt that there is something particularly decadent about dates-their almost smoky sweetness, their meaty texture-and so I was excited to discover that I’m actually the last in a very long line of civilizations who felt the same way. Read More


Tapas Style Bacon-Wrapped Dates Recipe

By Tara O'Keeffe | January 20, 2011

Photo: Tara O'Keeffe

Photo: Tara O’Keeffe

Dining out is a special treat and one that I try to take advantage of whenever I can.  Especially because I live in the food capital of America-New York City.  It provides not only for a delicious meal, but research and inspiration.

This past week I had the pleasure of dining at Boqueria, a tapas restaurant located in Manhattan. I’ve heard rave reviews about this tiny, bustling hotspot ever since I moved here, and I was eager to partake in their authentic small plates. The meal was everything I’d hoped for and more, with one dish in particular standing out as a must-try: Datiles con Beicon, or Bacon-Wrapped Dates.

Think of them as a bacon-wrapped candy-warm, gooey, cheesy, salty, and sweet-all the things I look for in a balanced bite. Dates are a fruit that come from the date palm tree, found in California and northern Africa, and have a chewy texture with flavors of honey and syrup. With their seeds are removed, there is ample room for stuffing with a wide variety of ingredients.  At Boqueria they are served stuffed with Marcona almonds and Valdeon cheese.

On Sunday, I recreated these tasty tapas wonders, using goat cheese and toasted almonds as my filling. They are simple to make and can be prepared in advance.  And, as proved in my house, they will be gobbled up in a flash. With awards season and super bowl parties approaching, these are the perfect appetizer to please any crowd.

Photo: Tara O’Keeffe

Tara O’Keeffe is a food writer and founder of

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
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