INTERVIEWS

It was such a treat to be interviewed by The Washington Post about 15 Minute Meals — they shared the inspirations behind the book and a few of the “clever shortcut[s]” in the book. They also included one of my favorite recipes from the book, the shrimp fried rice that uses the flavorful combo of sriracha, ginger and garlic powder. Give it a look!

It was such a thrill to be on NPR’s All of It with Alison Stewart - one of my all-time favorite shows! You can listen to the whole segment and get lots of advice for keeping your meals quicker!

So fun sharing a recipe from Modern Freezer meals on the Today Show!

This recipe achieves that wonderful double bonus of being quick to make and quick to reheat. Portobellos are filling while also fulfilling any dietary restrictions; they cook quickly and add a meaty flavor without being obtrusive; and, lesser known, they hold up in the freezer like a dream. You can heat these up as a quick vegetarian side or have them as an entire meal. Either way, you'll have something delicious on the table in minutes.

Healthy food always seems to mean giving up flavor, but I loved chatting with chef Akhtar Nawab about his new book Good for You to try and dispel the myth. We talked about his favorite recipes and his secrets for adding more punch to your favorite healthy options.

I know, I know. The title of this post is intentionally trying to make you look. But it’s also true, because one of our favorite writers, Kenji López-Alt of Serious Eat’s Food Lab, is taking his time before creating a followup to his smash first cookbook. Lucky for me (and anyone with kids in their life) his next project was a kids book all about celebrating diversity in food. The book is Every Night is Pizza Night and it explores what it really means for a single food to be the best. It’s a conversation we all have, children and adults.

I had a wonderful chat with Kenji about the book, the importance of trying unfamiliar foods, and what is up next on his docket.

When I had my son suddenly everyone started talking to me about ‘baby food’ and ‘kid food.’ I had never been raised with the idea that somehow kids got to eat something different - we always just ate whatever my parents ate. And from having lived in India and watching kids eat an array of flavors it struck me as a sort of bizarre thing that our culture has imparted on us, that kids need to start with blander food. People now ask me all the time how I got Guy to eat and I always say it’s simple really: he never had a choice! Kids are sponges and you can teach them to love and appreciate food by giving them diversity and flavors from an early age.

We are all grappling now with how to approach restaurants, but what about for the chefs and owners themselves? We had a chat with Pig & Khao’s Leah Cohen to get her take on everything that goes into re-opening.