It was such a joy to be on the Today Show and make two recipes from 15 Minute Meals!
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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.
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Is there anything more universal than a hangover (or even for the non-drinkers, the days where we just feel particularly blah)? We all know the feeling of wanting something warming and filling that will hit that sweet spot to comfort us when we aren’t feeling well.
But maybe you hadn’t realized that the food for hangovers has global appeal. In her new book Hangover Helper Lauren Shockey explores the hangover cures that hit the spot across an array of cultures and gives us new ideas to shake up our old routines.
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For so many people there is no book more beloved that The Joy of Cooking. Its unique style and depth has helped generations to cook.
But how do you update a classic that has sold millions upon millions of copies since the 1930’s to make it more approachable for today’s cook without losing its…joy (sorry, I had to)? Megan Scott and her husband iJohn Becker - original author Irma Rombauer’s great grandson - spent 9 years on the task. They tested, researched, went back through every edition and came up with original recipes to ensure that the classic tome would hold the same role for today’s cooks.
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Few people can make healthy food seem extremely fun, but Ellie Krieger has that effect. Through her many books and cooking shows she always gives the impression that you can have your cake, eat it too and somehow find a way to make it as good for you as possible.
But her new book takes it to a new level because not only is she giving recipes that are healthy, but she’s saving you time and energy in the kitchen. Whole in One is all about cooking with one pot and making your life as easy as possible. If you cant do it in one pot there are no cheats her - she has figured out how to make it work.
We had Ellie in the kitchen to chat about the new book and make her herbed lentil skillet with spinach, tomatoes and ricotta. I’m not even going to pretend like I didn’t subsequently make this dish every night for a week - it was the perfect type of dish for real life. It was easy, quick, minimal clean-up and most importantly delicious.
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I’m not sure much is better than a blondie. It’s basically just a giant sugar carb chewy delight. But Nicole Rucker changed the game with her recipe that adds fruit into the mix. A little bit of extra sweetness from a different source makes them even brighter.
We got Nicole’s recipe via her new book Dappled: Baking Recipes for Fruit Lovers, which is exactly what it sounds like. If you love dessert and you love adding fruit into your desserts, then you are in luck. I almost audibly gasped when I saw it, since I am a major fruit dessert kind of gal (I think Bring It! had almost as many fruit desserts as not, and I’m not sorry about it).
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There is nothing more classic than cacio e pepe - but can even this perfect combination of spaghetti, cheese and fresh pepper be improved upon?
Raquel Pelzel makes a pretty excellent case in her new book Umami Bomb. The book is all about utilizing umami, that famed extra category of flavor that brings a savory richness to any food, to make vegetarian food even more satisfying. Two of the ingredients she highlights are miso paste and nutritional yeast, and they are used in great effect in this recipe. It’s hard to imagine deepening the flavors of the original, but this take on cacio e pepe just bumps everything up a notch for an unforgettable version.
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Some books really make you just want to trade places with the author and that’s how I feel about everything from Elizabeth Minchilli. She lives in Rome and Umbria and her newest book, The Italian Table, invites you in to her lush Italian world. It is divided into dinners across regions and seasons and it will have you wanting to book a flight to Italy pronto.
But one of the best things about the book is that it is full of delectable treats that are also easy. We decided to take on one of the simplest but most delightfully surprising - fried sage leaves. They are as simple to eat as an appetizer as potato chips or crudite but they have their only special uniqueness that will stop anyone in their tracks. Everyone will love them and everyone will be a bit surprised by their presence.
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There are some books I can’t help but be instantly obsessed with, but my obsession with Indian-ish even predates its publication. I am lucky enough to have recipe tested for Priya Krishna’s new tome and I fell in love with it from first concept. Priya’s book is based off of her mother’s recipes that she made for her family when she moved from India to Texas. The book is called Indian-ish because of the adaptations that were made to create the recipes in the US - and as such it makes it one of the most approachable and fun books for a US audience.
I was lucky enough to live in India for a year so I am already predisposed to having an unhealthy love for any Indian cookbook that crosses my desk. But this one is special because it speaks to a uniquely American experience as well. For those who are intimidated by Indian cooking this is a good place to start - not just because the ingredients are more readily available but also because so many of the recipes are aimed towards the kind of weeknight cooking that Priya grew up with and we all tend to need in our lives.
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There are few dishes that please everyone but a Dhokla might be that secret weapon recipe. It’s vegetarian, gluten-free and nut free but also hearty enough and tasty enough to win over any meat eater. You can serve it piping hot as a side dish or as an easy room temperature party appetizer. You can add almost any topping from your pantry to make it even more delightful.
So what’s the deal with this magical dish? Niki Segnit came by to sing its virtues. The author of the beloved and celebrated Flavor Thesaurus has a new book coming this fall, Lateral Cooking, and it expands on her approach to cooking across cultures, science and history. And her view is that if you can cook cornbread, you can cook dhokla. It’s one piece of a book that encourages cooking as less of a regional plan and more of a global sharing of ideas.
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Once spring shows up even a little bit I try to lean into it as much as possible - picnics outside (even if it’s a touch too cold), as many snap peas and asparagus as I can find, and light jackets that might require an extra few layers underneath.
But some dishes can help bridge that seasonal gap, and who better to help than Jenni Kayne. You may be more familiar with Jenni as a designer but her new book, Pacific Natural, also lets you into her chic California world. The book is divided by seasons and includes recipes but also a wider look at entertaining. Jenni makes everything look gorgeous while still being effortless, and in the book she shares how as a mom and business owner she gets it all done without a lot of fuss.
So Jenni suggested a chili that is perfect for spring or summer - packed with veggies and beans, it is actually vegan but also includes optional toppings that could satisfy anyone who needs a bit of dairy in their life.
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Sometimes I get a cookbook that just sings right from the first page. I shouldn’t have been surprised that Carla Lalli Music’s book had that je ne sais quoi quality - she is, after all, the food director at Bon Appetit.
But her new book, Where Cooking Begins, is a true delight. It starts with methodology rather than recipe and seems to aim to get people to be more spontaneous with their cooking. It is a book that will help people need recipes less. If you want to be a more confident cook you’ll love having Carla along to guide you and if you already are confident then Carla will help you get new ideas and brush up on some classic techniques.
It was a delight to have Carla come to the Potluck kitchen and showcase a recipe that seems to embody the book - super simple and bright but with just enough twist to feel brilliant.
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