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I LOVE risotto. I love rice and the way it can all starchily come together so beautifully. But since it’s summer, I’m always looking for ways to make typically “heavy” recipes lighter. So this dish is how you make corn risotto without actually using any rice. Take a look below!
Read MoreThere 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.
Read MoreOnce 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.
Read MoreI lived in India for a year and its food will always have a special kind of hold on me. But one snack in particular is near-impossible for me to resist: Bhel Puri. It's an Indian street food snack that you can find everywhere. When made well it has the perfect ratio of sweet, tangy, spicy and crunchy. It is every kind of flavor packed into one delicious bite.
So when I tried Floyd Cardoz's version I knew we needed his recipe. I have loved his cooking for years but I am so in love with his newest spot Bombay Bread Bar. It brings me back to my time in India but with a New York twist.
Watch the video below or follow the recipe to make your own!
Read MoreI grew up with smoked salmon on a bagel. In Charleston there was always one place that served a decent bagel. And since moving to New York a decade ago it's been a staple no matter what. There's something about the combination of bread, cream cheese and the fatty perfection of lox.
But it is also somewhat of a cooking cop out. When I want to ignore actually doing anything I will buy some good smoked salmon from Russ and Daughters, order a dozen bagels from my favorite spot (Bagels on the Square in my neighborhood) and stick out a brunch that requires pretty minimal effort. It is so delicious but feels a little bit cheap.
I was in Austin recently at the Lake Austin spa teaching a class about Bring It! and they had this poached egg dish with salmon and cumin. It was such a delight to see smoked salmon with a bit of spice to it. And it immediately made me want to change up my own lox routine.
So the smoked salmon tart was born. It has all the ingredients of a typical bagel but with little twists- the light puff pastry replaces the bagel; a dash of that cumin gives it a little bit of depth; and some time in the oven makes it a warming treat. And the truth is that it is almost as easy as a regular bagel would be.
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