Ariella Ceramics

Ariella Ceramics Small-batch pottery and ceramics made in my home studio in NY.

Homemade
08/07/2026

Homemade

Not my favorite but any means, is significant for just that reason. And also, OKRA makes the cutest block printing:)Ha...
07/26/2026

Not my favorite but any means, is significant for just that reason. And also, OKRA makes the cutest block printing:)

Have you ever wondered what foods will carry on in the generations to come?

Bamia- okra and beef stewed in tomato sauce. I enjoy it once a year, when my mother makes in on erev Yom Kippur. That’s when I was a kid, or close enough to home to share the holiday.
That was the meal; Bamia, plus chicken soup, roast chicken and dessert. Sephardic families have very scripted holiday menus that never veer! 😂

These days, I don’t eat Bamia often. I don’t cook it because I enjoy only a few bites. I never made it for my kids because I didn’t think they would like it, come to think of it, there are several Middle Eastern dishes they’ve never eaten.

I pass on the foods I like. Lots of lemon and allspice. Pomegranate molasses, some stuffed vegetables, lots of kibbe and tahina. Should I be cooking dishes I don’t like? Foods and flavors that introduce and connect my children to their history? My mother does this SO well…

I’m concerned that there are sooo many recipes that will not crossed over into the next generation.

Have I missed my window?

I know that kids like foods they grew up on, flavors and textures that are a form of comfort. But my kids are grown now and some of these flavors- especially okra- are foreign to them.

It’s an interesting thing to think about.. what will our kids eat as adults?

In our house, we eat so many different foods- Asian and Indian, Italian and French, my pantry is like the UN. It’s my mother’s kitchen, their grandmother, who holds the torch and carries the key.

This is my dilemma- how can I pass down the plethora of Syrian recipes when there is so many more foods to cook???

What do I want to pass down to my children? What kind of comfort food did I create for them?

Just a little

This summer, my daughter convinced me to sign up for a CSA box. After a decade-long hiatus from local seasonal cooking i...
07/25/2026

This summer, my daughter convinced me to sign up for a CSA box.

After a decade-long hiatus from local seasonal cooking instilled in me by years of SF living, I decided to give it another shot!

My kids grew up on weekly delivered produce like Pluots and Satsumas from Terra Firma Farm .  Kale chips were a constant in our house. My cooking has always been make-shift, à la minute, but always inspired by what’s in season, what’s fresh, what do I want to eat right now?! Thanks to Marin Sun Farms , I learned how to roast, braise, and grill every cut of meat that landed in my box. My cooking got much, much better when I decided to take the challenge and stick to our CSA, cooking 3 meals a day for a family of 5. A cooking bootcamp, called life with kids. lol

When we moved to New York, I tried to find my bearings but felt solo in this pursuit. My cooking shifted. I left the 100-mile diet behind. No more backyard lemons. No more U-picks, jamming, or pickling. I was in the East Coast burbs and had to face reality. Everything felt like a disappointment for a long time, until now!

What I LOVE about Halal Pastures is that they offer the best bang for your buck AND a tremendous variety of vegetables. This box is awesome *because* of the ethnic variations of ingredients you won’t find anywhere else, including the Bay Area!

Purple long beans, fava beans, Italian long beans, Romano beans, Marvel of Venice, to name a few. Japanese, Middle Eastern, Kirbe, Armenian, and muncher cucumbers. So many summer squash varieties, including Costata Romanesco, which are the go-to for Italian and Middle Eastern recipes.

I got to make  with flat Romanesco beans, which are the « correct bean » for this recipe, according to my mother:)

To continue reading about summer cooking, go to my new food blog: https://ariellaceramics.com/blogs/blog/summer-loving

Experiment with printing inks.. ArtsWestchester Amaco Brent
07/24/2026

Experiment with printing inks..
ArtsWestchester Amaco Brent

I ❤️ cheese. I think for the same reason I love about pastry and pottery too, the simplicity attracts me.Milk, rennet, s...
07/23/2026

I ❤️ cheese. I think for the same reason I love about pastry and pottery too, the simplicity attracts me.

Milk, rennet, salt, a little starter, a lot of time, sometimes a wash or an ash… sort of like a like surface decoration (pottery). Lol

When I was a pastry chef one of my favorite things was making puff pastry. The basics of it all was what attracted me- flour and butter = magic. You can make some many different doughs and pastries with a few simple ingredients, and so it’s the same with cheese. And pottery:).

Basic that come from nature can turn into anything at all:)

Some of my favorites: Tomme de Savoie. Crotin de chavignol. Saint-Angur.
Hungry yet?

07/17/2026

Last week ago I took myself on a date in the city.

On my walk from Lincoln center to China town, I hit a little Thai spot called LumLum

It’s tough dining out solo (especially) in Asian restaurants, where there are so many things I want to try! I always feel slightly sad, a lonely glutton wanting to order more than one person can eat!! lol

I had a lovely lunch - but it was the dessert menu that caught my eye. Warm taro mochi with coconut ice cream and crumbled salted egg yolk. YUM

Oh, how I miss !!!

This is what I miss most about being a pastry chef: EATING. I’m not talking about eating a slice of cake, or a spoonful of tiramisu, I’m talking eating dessert, in a good restaurant.

Un désert composé.

A composed plate, put together [on purpose] and to be eaten with several bites and different components (hot and cold, sweet and salty, crunchy and smooth). Ooohhh.. how I miss a good dessert. 🥰❤️🤗

Was it a coincidence that a post by: landed in my feed the same day?! why are you reading my mind IG algorithm ???!!

It’s time i get back to roots…. 🥰🤗😘😋

Rivertown Cookbook Club was a hit, as use… the heat and sunshine made our Mexican feast extra special. 😋🤗🌻☀️My favorites...
05/20/2026

Rivertown Cookbook Club was a hit, as use… the heat and sunshine made our Mexican feast extra special. 😋🤗🌻☀️

My favorites by from her cookbook My Mexico Kitchen: Recipes and Convictions:

• Caldo Verde
• Chili marinated carrots
• Black rice with squid ink

If anyone is interested in starting their own cookbook club, we’ve learned a few things this year…

• Don’t over commit! It’s easy to get ambitious and want to cook the whole book. Don’t! Bite off pieces you can chew.

• Everyone deserved a “free pass”. Life gets busy, don’t be afraid to say you can’t cook, there will be more than enough food!

• Hold onto your cook book for longer. We wanted to do this once a month, but that’s WAY too much. You need time to sit with the book and recipes… keep your cookbook in circulation longer than you think.

And enjoy! Kick the hubbies out and enjoy some and :)

For me, one of the best parts of our cookbook club is finding new grocers. I made my way down to La Mixteca Poblano in Y...
05/17/2026

For me, one of the best parts of our cookbook club is finding new grocers.

I made my way down to La Mixteca Poblano in Yonkers for some fresh masa… yes, I’m on tortilla duty!! and it was lunch time (of course)…

The most delicious carnitas tacos- filled to the brim, crunchy bits of juicy meat, lots of limes and radishes.. AND two grilled onions … Devoured in my car, picture to prove it. lol
😋🙏‼️😋🔥🤗

I experience life through food. For me what’s on the plate is not just the sum of it’s parts, it tells a story.My friend...
05/16/2026

I experience life through food. For me what’s on the plate is not just the sum of it’s parts, it tells a story.

My friend J regularly comes over with food. He shares himself through his family’s food, and we compare and contrast our family’s backgrounds and eating habits. His food is a combination of Orthodox Armenian, Lebanese and Syrian dishes and mine are Syrian, Lebanese and Egyptian and Jewish.

It’s mostly the same- but there are some startling differences… CHAMOD is one. A totally Syrian dish that’s a staple in every Jewish household on Shabbat, chamod is a lemony- liquidy beef stew, with a million variations!! My mom makes it’s with celery, and potatoes. My paternal grandmother made it with pumpkin and mint. My maternal grandmother made it with almonds or eggplant. My French friend Pascal made it for me with zucchini and coriander. Anyway you make it… it’s Jewish. None of my Christian friends know about chamod!

A couple of week back, my friend J brought over one of his favorites- kibbeh libaniye - meat and bulgar kibbeh in yogurt, and it was *the most surreal culinary experience*** EVER! 🤣🤣🤣

It was both very familiar and strange, in the same bite. Kibbeh in *warm* yogurt with mint and Aleppo pepper. WARM was the strange part. Yogurt and meat- also a weird mix for my palette. It was all flavors I I know about and love, all comforting and delicious- but also unfamiliar and foreign,

All I could think of was… IF I grew up on this, I would LOVE it! But no- it did not sit well for me. Yogurt dishes are always COLD. Kibbe does not go well with yogurt. LOL

It was the funniest culinary moment I’ve ever had.. funny for me, as my ex would say- “Ariella funny” .. funny on the inside:)

Food is SO fascinating.

I figured I should *dig in and really get 😂
05/10/2026

I figured I should *dig in and really get 😂

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Irvington, NY
10533

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+14154078268

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