The Most Gorgeous Appetizer Is Also The Simplest

I’m a little bit cookbook obsessed, to the point where I like to read them in bed like a good novel. And like a great narrative book, a cookbook can sometimes suck you in and make you want to revisit it over and over. Bottom of the Pot by Naz Deravian is one of those undeniable books. It recounts her Persian childhood and years of cooking her native cuisine in North America. And the recipes reflect that duality - traditional but all with swap-outs that make it accessible for finding ingredients here. If you have never tried Persian cuisine then you haven’t tried one of the best on the planet, but Naz’s book makes it feel like it is second nature. It is by far one of my favorite books of the year

Now that I’m done gushing, let’s talk about this recipe. Naz came over and we made one of her most vibrant dishes. Her yogurt beet dip, known as Borani-yeh Laboo, is worth it just for the color alone. But the simplicity of the recipe defies the depth of flavor that the beets and tarragon give to this appetizer. Make it yourself and then pick up the book. I promise it will become a favorite.

Blog, Cookbook, Cooking, Food, Interview, Recipe, VideoAli RosenOctober 24, 2018yogurt, beet, dip, appetizer, Persian, cookbook, tarragon, make ahead, Served Cold Comment

Perfect Pizza Dough Is Within Reach

There are a few items I avoid making from scratch, and pizza dough is high on the list. It always seems like something you need to perfectly calibrate and since I live in New York it has always seemed like someone else around me could make it better.

But anything you fear is worth trying to conquer, so I made my way to Rosemary’s Pizza to try and get a taste of how they make their crust. I am a huge fan of this style of dough because it feels like the middle ground: not too thin that it falls apart but not too thick and doughy that the rest of the ingredients are drowned out. It turns out pizza dough is a simple process that just requires a little practice. So what are you waiting for?

Cooking, Food, Restaurants, Video, BlogAli RosenOctober 18, 2018pizza, doughComment

Duff Goldman's Secrets to Cooking with Cereal

I think we are all suckers for Rice Krispie treats and I have certainly been known the cook with cereal before (if you haven’t tried the Sweet Salty Crunchy Steak you are missing out). But Duff Goldman is taking it to a whole new level.

He has a new menu at the Kellog’s Cafe where he is making every part of a meal with cereal. From Corn Flakes Mac and Cheese to a Fruit Loops pastry cream he has dreamt up every way you can add cereal to a dish. The key reason to do it, for him, is all about the texture. There’s just something about the crunch of cereal that can add an element into a dish.

Blog, Chefs, Cooking, Food, Interview, VideoAli RosenOctober 8, 2018cereal, Duff Goldman, Rice Krispies, Fruit Loops, Corn Flakes, macaroni and cheese, fish sticksComment

A Poundcake With a Delightful Surprise

Anyone who knows me knows I am oh-so-skeptical of any baked good that is gluten or dairy free. Most of the time they feel like a sad imitation - sure, if you have to eat it then it would be great. But if not, why bother?

Angela Garbacz of Goldenrod Pastries in Nebraska makes you rethink all of that. Her recipes feel like they just happen to be gluten free but you would never notice it. This recipe is for anyone missing those summer blueberries and doesn’t mind taking the slightly-less perfect versions and throwing them in a cake. The other secret is a touch of cardamom to give it a luxurious depth.

Blog, Chefs, Cooking, Dessert, Food, Recipe, VideoAli RosenSeptember 25, 2018cake, gluten-free, dairy-free, pound cake, dessert, cardamom, blueberry, Nebraska, Midwest Comment

I Promise You Can Easily Cut Up A Whole Chicken

People go to great lengths to save money on everything - except, it seems, on chicken parts. There is a great divide in our purchasing. We will buy and roast a whole chicken or we will buy pre-packaged parts, but so many people have an aversion to buying whole and then breaking it down at home. And yet, it is so much cheaper and gives you so many great extra parts for stock.

So what gives? I luckily had James Peisker and Chris Carter from Nashville’s Porter Road to showcase how easy it is. And that’s often the rub: everyone seems to think it is harder than it actually is. It requires no extensive skills and, unlike some other meats, no extra strength to pull it off. A chicken has natural areas that can easily come apart once you know the secrets.

Blog, How It's Made, Interview, VideoAli RosenSeptember 19, 2018chicken, whole chicken, farm, butcherComment

Spice Up Your Life

Ok, yes, I did make the title of this post a Spice Girls lyric. But before you roll your eyes there is good reason for it.

I am a huge proponent of spices. They add a layer of aromatics and depth to whatever you are cooking that takes it up a notch. A lot of people have misconceptions here: that spices have to be spicy and that when you are using spices your dish is less fresh. The first is nonsense, because other than peppers and cayenne spices are only adding flavor. The second is really a sad result of the terrible and stale spices that most people use (yes, I’m looking at you with that cinnamon you bought in 2002). When my son was born everyone was shocked - SHOCKED - that he got curry powder or cumin in his purees. But why not? The more flavor we are exposed to the broader our palate will be. And by the way, that applies to adults too.

So Kanchan Koya’s book, Spice Spice Baby, was a breath of fresh air. She comes from a science background so she makes the case that, beyond being delicious, spices are actually an essential ingredient for your health. And so many of the recipes are really simple. She came over to the kitchen and actually showcased three recipes that require no cooking - so there goes the other myth that spices need to be complicated.

Blog, Cookbook, Cooking, Food, Interview, VideoAli RosenSeptember 13, 2018cookbook, cardamom, turmeric, cinnamonComment

How to Make Falafel

We go to 100 Acres to learn the secrets to making falafel. With a recipe that includes fresh chickpeas and a lot of herbs, you'll be making falafels at home in no time.

Food, VideoAli RosenSeptember 10, 2018falafel

The Perfect Lobster Salad

Over the summer I try to eat as much lobster as humanly possible. Nothing speaks to me quite like a lobster roll when it is hot outside.

You can actually eat lobster all year long but in the summer (and into the fall) you actually get new shell lobsters which have their own wonderful texture. I spent a lot of time up in Maine last year learning about the differences in lobsters (you can find them up the coast from Canada as well, but I am a bit in love with how Maine handles their lobsters).

At any rate as the season changes (or doesn't, based on the weather where you are!) I wanted to break out of my roll rut and try something new. Luckily Kwame Onwuachi was in town to show me a flavorful and bright take on a lobster salad that will keep you hanging on to warm weather. You might recognize Kwame if you have been to his DC restaurant Kith/Kin or if you are a fan of Top Chef!

Blog, Chefs, Cooking, Food, Recipe, VideoAli RosenSeptember 4, 2018lobster, recipe, Top Chef, Maine, Piri Piri, sauce, salad, lunchComment

Make Mezze Your Appetizer Plan

I hate to sound old enough to say I've enjoyed following someone's career, but apparently today I'm going to. I have loved watching whatever Eden Grinshpan does next. She is a barrel of laughs and a breath of fresh air wherever she goes. I first interviewed her when she had a show on Cooking Channel. She has since moved on host Top Chef Canada and now she has opened her first restaurant, Dez. It combines all of her Israeli, Middle Eastern and other travel experiences into one spirited and flavorful fast casual spot.

And since I can't possibly pick a favorite I decided instead to pick her brain about mezzes. It's an all-encompassing word but it can help outline one of the best appetizer plans possible.

Cooking, Food, Interview, Restaurants, Travel, Video, BlogAli RosenAugust 9, 2018mezze, What Is?, Israel, Israeli, Middle Eastern, carrots, hummus, eggplant, appetizerComment

The Healthiest Sandwich Trick

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.

Cookbook, Food, Recipe, Interview, Video, BlogAli RosenJuly 9, 2018recipe, cookbook, apples, granola, healthy, kids, easy, nut butter, almond butter, 30 Minutes or Less, make ahead, Served ColdComment

Take Grilled Cheese Up a Notch

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.

Blog, Cookbook, Food, VideoAli RosenJune 26, 2018grilled cheese, cookbook, recipe, lunch, dinner, easy, 30 Minutes or Less, gouda, sandwich, pestoComment

The Easy Secret to India's Best Street Food

I 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!

Blog, Chefs, Cooking, Food, Recipe, Restaurants, VideoAli RosenJune 12, 2018India, Indian, tamarind, chutney, snack, mango, cilantro, peanuts, cuminComment

The Newest:

The Maple Inn