How to Spot Really Good Gelato

by Mitzie Mee - Sanne

Over the years, I’ve had more gelato than I care to admit. From tiny family-run shops in Rome to sleek gelato bars in New York and Tokyo, I’ve tried it all—some fantastic, some downright disappointing. But after countless scoops, I’ve gotten pretty good at spotting the real deal.

First, let’s get one thing straight: gelato isn’t just Italian for ice cream. When it’s made right, gelato is rich and creamy but never heavy. It’s intensely flavorful without being cloyingly sweet. Once you’ve had great gelato, there’s no going back.

What makes gelato different from regular ice cream? For starters, there’s less air in it, which gives it that dense, silky texture and a more concentrated flavor. It’s also served at a slightly warmer temperature, so you’re not battling an ice block with your spoon—you can actually taste what’s going on from the very first bite.

Gelato is typically made with more milk and less cream than traditional ice cream, and usually without eggs. This lowers the fat content, which isn’t about making it healthy—it just makes it taste cleaner and more balanced. The best gelaterie use fresh, natural ingredients and make everything in-house, daily. No artificial flavorings, no shortcuts.

So how do you know if a gelato shop is worth your time (and calories)? Here are my go-to tips:

Color: A good pistachio gelato is never neon green. It should be dusty olive or beige—because it’s made with real pistachios, not food coloring. Lemon should be pale yellow or almost white, not screaming highlighter yellow. In general, muted, natural colors are a good sign.

Display: If the gelato is piled high in fluffy mountains spilling out of the metal tubs, walk away. That kind of presentation usually means pumped full of air and stabilizers. At the best places, the gelato sits flat and even, sometimes even covered with lids. It might not be as Instagrammable, but it tastes way better.

Selection: A shop with 50 flavors? Probably industrial. The best places keep it simple—usually between 10 and 20 flavors, each one made with care. Don’t be shy about asking if the gelato is made on-site. If the answer is yes, you’re on the right track.

Texture: Good gelato should be smooth and creamy, no ice crystals and definitely no goo. It should have some resistance when you scoop, but still yield easily. And above all, it should taste like what it claims to be—clean, real, and well balanced.

Vibe: One of the best indicators is the line outside. If the locals are queueing up, you’re probably in the right place. The best gelato doesn’t need neon signs or flashy displays to get your attention—it speaks for itself.

I hope this little guide helps you find the good stuff, whether you’re in Italy or anywhere else in the world. Because life’s too short for bad gelato.

July 12, 2025 0 comments

An Introduction to Thai Food

by Mitzie Mee - Sanne

Thai food is one of my absolute favorites. It’s all about balance—sweet, salty, sour, and spicy, perfectly layered so nothing ever feels flat or boring. Even the simplest dishes somehow manage to taste complex, thanks to the fresh herbs, the funk from fish sauce, the heat from chili and ginger, and that little spoonful of sugar that brings it all together.

In Thailand, people typically eat three main meals a day, but snacking in between is totally normal (and highly encouraged). For breakfast, a bowl of jok (a soft rice porridge with minced pork and pickled vegetables) is a popular choice, but grilled meat with sticky rice or a bowl of noodle soup is just as common. There isn’t a big distinction between breakfast, lunch, and dinner—it all depends on what’s available and what you’re craving.

Lunch is usually a quick one-dish meal like Pad Krapow with Thai basil and chili, Khao Pad (fried rice), or a steaming bowl of noodle soup. Dinner is more of a sit-down affair, with several dishes placed on the table all at once. There’s no starter–main course setup. Instead, everyone digs in and shares family-style: curry, stir-fries, soup, veggies—and always rice. You help yourself to a little bit of everything and build your plate as you go. It’s casual, cozy, and wonderfully social.

Food is eaten with a spoon and fork. The spoon is the main tool, and the fork is just there to help push food onto the spoon. Chopsticks are used for noodle dishes and meals with Chinese influence, and sticky rice is eaten with your fingers—especially in Northern Thailand and Isaan, where sticky rice is king.

Thailand’s regional cuisines are all quite distinct. In the north, around Chiang Mai, the food is milder and more aromatic. Herbs and fermented ingredients take center stage, and chili is more about flavor than fire. This is where you’ll find Khao Soi (curried noodle soup) and Nam Prik Ong (a tomato and pork dip that’s way more exciting than it sounds).

In the south, things get bolder. Fresh chili, coconut milk, seafood, and fermented fish dominate, and the flavors are intense and unapologetic. Gaeng Som, a sour, spicy fish soup, is a southern staple, and so are Massaman Curry and Gaeng Tai Pla.

Central Thailand, where Bangkok is, is a melting pot. You’ll find dishes from every region here, plus the ones most non-Thais know and love, like Pad Thai, Green Curry, and Tom Yum. It’s also where street food reaches peak deliciousness, and you can eat ridiculously well for just a few dollars.

But my favorite Thai food? That would be from Isaan, the northeastern part of the country. Isaan cuisine is rustic, bold, and full of character. Think lime, chili, fish sauce, and not much else—and that’s exactly why it’s so good. Som Tam, the green papaya salad, is an Isaan classic and one of my all-time favorite dishes. It’s pounded in a mortar and comes out sharp, spicy, and bracingly fresh, with tiny dried shrimp adding umami and crunch.

Another must-try is Larb, a salad made with minced meat, lime, mint, and toasted rice powder. Eaten with sticky rice, it’s addictive. And don’t even get me started on Gai Yang—grilled chicken served with Nam Jim Jaew, a tangy, spicy dipping sauce that makes you want to lick the plate.

Isaan food is meant to be eaten with your hands, and it’s all about flavor, not looks. It’s unpretentious, punchy, and the kind of food you crave again the moment you’ve finished your last bite. And honestly, that’s what I love most about Thai cuisine—it’s food that makes you want to keep eating.

July 12, 2025 0 comments

An introduction to Korean BBQ – The Meat, The Wraps, The Magic

by Mitzie Mee - Sanne

If you haven’t tried Korean barbecue (KBBQ), now’s the time. It’s one of the most fun and satisfying ways to eat out. You sit at a table with a grill in the middle, order a mix of meats, and cook everything right there. Or, if you’re at a nicer place, the staff handles the grill while you focus on eating.

Korean BBQ – What is it?

The menu is all about meat. Thinly sliced beef, pork belly (samgyeopsal), marinated cuts like bulgogi, and sometimes chicken or seafood. Everything’s meant to be shared, so you order a little of this and a little of that.

With the meat, you get banchan—a bunch of small side dishes that show up in little bowls. The exact kinds of banchan you get depends on the place, but som typical ones include kimchi, pickled radish, steamed egg, and tofu. You usually get six to ten kinds, and they’re usually refillable free of charge.

How to eat Korean BBQ

When the meat’s done, it’s ssam time. Grab a lettuce leaf (romaine or sesame are most common), add some rice, a piece of meat, and a spoonful of ssamjang—a thick, salty, slightly spicy paste made from fermented soybean and chili. Top it off with garlic, kimchi, or whatever else is on the table. Wrap it up and eat it in one bite. No forks, no fuss.

In addition to ssamjang, you’d usually get a basic dipping sauce consisting of sesame oil, with salt, and black pepper. It’s simple but brings out the flavor of the meat in the best way. But ssamjang is the real MVP.

At certain, very traditional restaurants, when you’re almost done, the staff will offer to make fried rice on the grill. They’ll mix in rice, seaweed, maybe an egg, and fry it up until it’s golden and crispy. If you’re offered this, say yes.

Korean BBQ is messy, hands-on, and made for long, lazy meals with friends. Go hungry, take your time, and if the place grills for you, even better.

What to Drink with Korean BBQ?

Beer is the classic move, and my personal favorite. It’s cold, crisp, and cuts through the richness of the meat like nothing else. Otherwise soju is the traditional choice, often served in tiny shot glasses and best enjoyed shared. You’ll also see makgeolli, a slightly fizzy rice wine, on some menus. But honestly? A light beer and some grilled pork belly is hard to beat.

July 11, 2025 0 comments

Recipe: Banana Ice Cream with Peanut Butter and Chocolate

by Mitzie Mee - Sanne

Got some overripe bananas sitting around? Instead of baking yet another banana bread, make banana soft serve. It’s quick, creamy, and you only need a few basic ingredients.

Once the bananas are frozen and blended with the rest of the ingredients, you get that smooth, creamy soft serve texture that’s ready to eat right away. If you prefer a firmer consistency, stick it in the freezer for 2–3 hours, but any longer than that, and it’ll freeze solid. In that case, let it sit out for 10–15 minutes before scooping.

Tips

Don’t forget to peel the bananas before freezing them. We did. Let’s just say defrosting bananas under hot water so you can wrestle the peel off is not a vibe.

I also tried pouring the mix into a popsicle mold and it turned out so good. Super refreshing on a hot day.

Peel the bananas before you freeze them. We forgot, and ended up standing over the sink trying to peel frozen bananas under hot water. Not recommended.

I also poured some of the mix (before adding chocolate) into popsicle molds, and it turned out really good. Light, creamy, and perfect when you just want a little something cold on a hot day.

The peanut butter and chocolate make it a bit more decadent, but they’re completely optional. The bananas bring all the sweetness and creaminess you need.

Recipe: Banana Ice Cream with Peanut Butter and Chocolate

Servings

servings

Cook Mode

Keep the screen of your device on

Ingredients

3 ripe (or overripe) bananas
2 tablespoons Greek yogurt
¼ cup milk
1 tablespoon peanut butter
½ teaspoon sugar
½ teaspoon vanilla extract
A pinch of ground cardamom
A pinch of ground cinnamon
Chopped dark chocolate

Directions

Peel the bananas, slice them into chunks, and freeze for at least 3–4 hours, or overnight.
Add the frozen banana pieces to a blender or food processor, along with the yogurt, milk, peanut butter, sugar, vanilla, and spices.
Blend until smooth and creamy. You might need to stop and scrape down the sides a few times.
Fold in the chopped chocolate. Serve immediately for a soft-serve consistency, or freeze for 2–3 hours if you want it scoopable. Want to make popsicles? Pour the mixture into molds and freeze.

July 10, 2025 0 comments

A Guide to French Bistro Food – All the classics you need to know

by Mitzie Mee - Sanne

I absolutely love French bistro food, and whenever I’m in France, chances are big you’ll find me at a bistro table whether it’s lunch, dinner, or both. A real bistro is usually a small, often family-run place with a handwritten menu and a short list of dishes that change with the seasons and with the mood of the chef.

Bistro food is French comfort food. The vibe is relaxed, the prices are reasonable, and while the food isn’t usually very experimental, it’s solid, well-cooked, and straight to the point. In this guide, I’ll walk you through the classic dishes you’ll typically find on the menu at a French bistro, starting with starters and ending with dessert (of course, always!).

Classic Starters

Soupe à l’oignon (French Onion Soup)
Deep, dark, and loaded with caramelized onions, this soup is usually made with beef stock and topped with toasted bread and melted cheese. The ultimate fall dish, but I could eat it year-round.

Pâté or Terrine
Rustic and satisfying. Think coarsely or finely ground meat (usually pork or duck), pressed and served cold with tangy cornichons and mustard. Just add a piece of crusty bread, and you’re good to go.

Salade de chèvre chaud
Warm goat cheese on toasted bread, served over crisp salad greens. Often with a drizzle of honey and a few walnuts for that sweet-savory crunch. Fresh, creamy, and hard to resist.

Escargots de Bourgogne
Snails swimming in garlicky parsley butter. Let’s be honest, I’ll mostly order this dish for the butter. And yes, you’ll want bread to soak it all up.

Œufs mayonnaise
Hard-boiled eggs with homemade mayo. Sounds simple (because it is), but when done right, it’s completely addictive. French retro at its best.

Classic Mains

Steak frites
Grilled steak with fries. Often served with béarnaise or pepper sauce. Possibly the most iconic bistro dish of all time.

Confit de canard
Duck leg slowly cooked in its own fat until the skin is crispy and the meat falls off the bone. Served with potatoes or lentils, depending on the region.

Coq au vin
Chicken (traditionally rooster, coq) braised in red wine with mushrooms, onions, and bacon. Rich, hearty, and deeply satisfying.

Boeuf Bourguignon
Beef stew’s older, more sophisticated cousin. Tender chunks of beef simmered for hours with wine, vegetables, and herbs. Comfort food, the French way.

Moules marinières
Mussels steamed in white wine with shallots and parsley. Usually comes with fries on the side, and yes, dipping them in the broth is totally acceptable.

Tartare de boeuf (Steak Tartare)
Raw beef, finely chopped or hand-cut, mixed with mustard, capers, onions, and egg yolk. A staple on bistro menus. If you like raw meat, it doesn’t get better than this.

Quiche Lorraine
Savory pie filled with eggs, cream, bacon, and sometimes cheese. Served warm or at room temp, usually with a small salad. Perfect for lunch or a lighter dinner.

Cassoulet
A slow-cooked, heavy-duty dish from southern France made with white beans and different kinds of meat such as duck confit, sausage, and pork. Not something you’ll eat every day, but amazing on a cold winter evening.

Classic Desserts

Crème brûlée
Velvety vanilla custard with a caramelized sugar crust. Crack through the top with your spoon and dive into that creamy layer underneath. Pure magic.

Tarte Tatin
Upside-down caramelized apple tart. Served warm with whipped cream or a scoop of vanilla ice cream. Sweet, sticky, and very French.

Mousse au chocolat
Thick, dark chocolate mousse made with whipped cream and egg whites. Rich and intense, the kind of dessert you can’t stop eating even when you’re full.

Profiteroles
Cream puffs filled with vanilla ice cream and drowned in warm chocolate sauce. An absolute crowd-pleaser and one of my go-to dessert orders.

July 9, 2025 0 comments

New York City: Fresh Oysters from Whole Foods

by Mitzie Mee - Sanne

Every Friday, Whole Foods has a special oyster deal, $12 for 12 oysters for Prime members. You can mix and match, try different kinds, and at most stores they’ll shuck them for you and pack everything on ice so you’re all set to take them home.

Last time I went, there was a long line at the seafood counter, so after placing my order, I was told to come back later to pick them up, which is pretty standard when it’s busy. The shucking tends to be a bit rushed, so I always go through the oysters before serving and remove any tiny bits of shell.

The special deal is only on for Fridays. If you go on any other day, or if you don’t have Prime, you’ll pay around $2 per oyster, which is more or less what you’d pay at happy hour specials at bars and restaurants around the city. Still a good deal, especially since you get to enjoy them at home with your choice of wine, music, and lighting.

I would usually serve the oysters with mignonette and a slice of lemon. Mignonette is one of those simple sauces that makes oysters taste even more like oysters, if that makes sense. The vinegar sharpens the flavor, the shallots add a little bite, and the pepper ties it all together. Here’s my recipe if you want to give it a try:

Recipe: Mignonette Sauce for Oysters

I use it all the time for everything from last-minute groceries to streaming shows (and yes, I’m definitely guilty of ordering something at 11pm and having it show up the next morning). If you’ve never tried Prime before, you can sign up for a free trial through the link below.