Few things have entered into the vernacular as quickly as poke. The Japanese fish-based rice bowls have gone from under-the-radar to everywhere in the span of a few years. And it’s easy to see why - they are like the love child of sushi and healthy grain bowls. What could make for a better lunch option?

But they have felt elusive as a meal to make at home. Maybe it’s the raw seafood or the seemingly difficult-to-aquire ingredients, but it has remained an item to purchase rather than assemble in your kitchen. But we got the pros from poke spot Chikarashi to upend our notions. With ingredients that can be assembled ahead or easily purchased, a poke bowl can be a quick option to throw together.

Blog, Cooking, Food, Recipe, VideoAli RosenSeptember 25, 2019salmon, ponzu, poke, Japan, Japanese, Panko, citrus, recipe, lunch, sesame, shisoComment

The Cacio e Pepe Twist That Changes the Whole Game

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.

Blog, Cookbook, Food, Recipe, VideoAli RosenSeptember 10, 2019pasta, spaghetti, Italian, miso, pepper, cheese, nutritional yeast, parsley, video, cookbookComment

You Can Actually Make English Muffins at Home

There are few things more satisfying to me than a warm English muffin slathered with butter. What’s not to like!?

But it never occurred to me that I actually make them at home. English muffins felt like something impossible or the realm of true bakers. But then Gertie’s Head Baker Savannah Turley came by and turned my entire English-muffin-loving world upside down. You really just need time and a good amount of yeast. The rest is simpler than you can imagine.

Blog, Cooking, Food, Recipe, VideoAli RosenJuly 8, 2019english muffins, bread, flour, yeast, breakfast, bakingComment

The Truth About Rubs Versus Marinades

Summer is here so life’s major questions are resurfacing. Most notably: should you use a rub or a marinade?

There is no wrong answer but there are definitely better ways to approach it and so to get into the nitty gritty of the nuance we turned to Myron Mixon. His new book BBQ & A with Myron Mixon answers all the questions he has been asked over his many years as an award-winning pitmaster, best-selling author and teacher. So we got him in test kitchen to get his take on when marinades work and when we should go for the rub.

Blog, Cookbook, Cooking, Food, VideoAli RosenJune 27, 2019BBQ, barbecue, Myron Mixon, rubs, marinade, spices, SouthernComment

Fried Sage Leaves are Your New Best Friend

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.

Blog, Cookbook, Cooking, Food, Recipe, VideoAli RosenJune 12, 2019recipe, cookbook, Italy, Umbria, Italian, appetizer, 30 Minutes or LessComment

The Perfect Spaghetti Dish

Sometimes simplicity can make for a perfect dish. And when it comes to spaghetti there’s nothing better than pairing it with garlic. But the trick to taking it to the next level is a few key ingredients and techniques. Gabe Thompson of L’Artusi stopped by to show us his recipe and it truly might be the perfect, simply spaghetti dish.

Cooking, Food, Recipe, Restaurants, Video, BlogAli RosenJune 5, 2019spaghetti, garlic, pasta, Italian, recipe, bread crumbs, Parmesan, chili Comment

Should You Be Vacuum Sealing Your Food?

As busy people we are always looking for new ways to make our lives (and meal prep) easier. There is the constant battle between a home cooked meal and convenience.

But I was intrigued by RealEats, a meal prep company that sends healthy prepared meals via vacuum sealed packaging that keeps their food fresh for 7 days. I wondered whether this methodology could also work for people at home who want to prep food ahead.

RealEats’ Head of Culinary, Chef Aliya LeeKong, very kindly let us into her kitchen to share some of her tactics as well as a recipe for a delicious and easy miso salmon. Aliya goes into the types of food that work best for vacuum sealing and she even showcases how to hack your regular ziploc bags with another method for storage.

Of course if all this makes you just want Aliya’s food for yourself you can always head over to RealEats. But watch the video below to get a look at how you could make your meal prep even easier at home.

Blog, Food, Recipe, VideoAli RosenMay 15, 2019fish, seafood, recipe, miso, salmon, make aheadComment

The Indian-Ish Side Dish That Will Upend Your Weeknight

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.

Blog, Cookbook, Cooking, Food, RecipeAli RosenApril 16, 2019Indian, recipe, cookbook, cumin, onion, potato, pepper, bell pepper, lime, peanutsComment

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