I love anything that makes life easier so I was very excited to chat with Priya Krishna about microwaving rice for the New York Times.
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I love a good hack, and apple sandwiches are kind of my new current favorite. If you use tart apples instead of bread you create a whole new category with texture and a fun factor that is hard to beat.
Recently Siri Daly stopped by to talk about her new book, Siriously Delicious. The wife of famed tv host Carson Daly uses her book and blog to showcase her easy recipes that help her keep her busy family on the go. Siri is one of those people who tries to make life easier and I loved the fun outlook in the book. But these apple sandwiches with nut butter and granola have made me a convert.
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Some people just make you feel like everything in going to be ok when you cook. Jenn Segal gives that confidence and her wildly popular blog, Once Upon a Chef, is proof that her recipes work and make lives a little bit easier.
So with the release of her new book, we thought we would bring Jenn into the kitchen to get a sample of one of her recipes. This grilled cheese is the perfect blend: it is easy enough that anyone can tackle it but with enough difference to make it really feel like something special. I have found myself going back to it over and over since we shot the video.
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Sometimes one recipe leads to another. In testing out last week's bhel puri recipe I started to imagine another place where that sweet, salty and crunchy combo can balance out: a steak. Why not add a bit of sweetness and tartness with some tamarind? And instead of rice puffs why not just let rice krispies do the trick and add a bit of crunch to the otherwise heaviness of a steak?
This recipe has only four ingredients but they work some serious magic. Tamarind adds the perfect compliment to brighten up everyone's favorite meat and the drizzle of crunch on top makes it irresistible.
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So I try to not eat any processed food in my house but sometimes it is hard. There are some products that are so delicious they defy explanation. I feel like nutella fits into that category. It's an ooey gooey spread that can add delight and flavor to almost anything. But it's also a long way from eating something 'real'. So I set out to find an alternative.
Really it's pretty simple if you're just looking for the flavors. Just combine hazelnuts and good chocolate. Easy peasy. The vehicle is really only needed so far as to keep it together. Sure, the ooey gooey is a great option but what about just a plain ole cakey cookie?
Enter the Hazelnut Chocolate Cookies. They are addictive, not too sweet, and a crumbly texture that makes them hard to put down. Instead of trying to liquefy everything it leans into the texture of both the hazelnuts and the chocolate. You're tasting both so fully rather than hiding behind a whole lot of processing.
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Gaby Dalkin seems to live on of those breezy California lives that makes me question all my life choices for living in New York. Her sunny blog, What's Gaby Cooking, has really delectable recipes and now she is out with a new book based on the style her readers have grown to love.
I loved getting to bring a little bit of that California feel into my new test kitchen. I am going to be doing a lot more videos from the kitchen which will allow for a lot more cookbook authors from out of town to share recipes - and I'm doing in a series I'm calling The Easiest Recipe. The Easiest Recipe will take what I think is the simplest recipe from the book and we make it in real-time right in the kitchen. For Gaby's book we picked the citrus marinated olives. These might be the most addictive snack - be careful if you make them for a party because you might just eat them all on their own.
So watch the video, check out Gaby's new book and you can make the recipe below if you feel inspired!
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It is sunny here in New York today but this will-it-or-won't-it spring still has me hankering for something comforting. So what do you do think this shoulder weather?
Enter the zucchini parm. It's the lightened up version, a lot of vegetables, a lot of freshness with basil and lemon an still a bit of cheese to bring it together. It can be prepped ahead, which for me is usually half the battle.
So if you need an easy, warming meal, I can't think of anything better
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For those of you who follow along with my instagram (hi!), you might know that I am at the tail end of a kitchen renovation. It's super exciting since I will now have a space to film that is totally set up for it - an awesome new stage for this little show.
But of course the larger issue with a new kitchen is figuring out the set up. And even those who have been in a kitchen for a long time can sometimes need to make our life more efficient. There is a little dance we do every time we cook, moving from spot to spot as we go from prep to cooking to cleanup. Anyone who can make that easier is a godsend.
Enter Melissa Coleman, author of the blog The Faux Martha and the new book The Minimalist Kitchen. I love her style and her easy bright personality. The book is full of incredible recipes but also a lot of tips and tricks for paring down the clutter and getting organized. So there was no more fitting first guest in the kitchen. You'll have to excuse the lighting (better lights coming soon) and ignore the fact that there were no cabinets above us (ha! careful framing) but the advice is about as top notch as it gets.
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