Catch my Labor Day segment on the Today Show making Italian sausage burgers!
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It was such a treat to be interviewed by The Washington Post about 15 Minute Meals — they shared the inspirations behind the book and a few of the “clever shortcut[s]” in the book. They also included one of my favorite recipes from the book, the shrimp fried rice that uses the flavorful combo of sriracha, ginger and garlic powder. Give it a look!
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It was such a thrill to be on NPR’s All of It with Alison Stewart - one of my all-time favorite shows! You can listen to the whole segment and get lots of advice for keeping your meals quicker!
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It was such a joy to be on the Today Show and make two recipes from 15 Minute Meals!
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I loved being a part of this very fun article in Epicurious about freezing cheese. While some cheeses freeze well - and only in certain contexts - others don’t. To find out when and why read the article!
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It’s here! It’s out! It has over a thousand 5 star reviews on Amazon and has been featured everywhere from Good Morning America to TheSkimm. So what are you waiting for? Take a vacation to Italy and get Recipe for Second Chances
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I’m so excited to have contributed to the book Kugels and Collards, which is about the Jewish food experience in South Carolina. It’s a beautiful book that speaks to a culinary history that is largely unknown.
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I use Dutch ovens pretty much daily, so I was thrilled to chat with the Wall Street Journal about which ones I think work best. I personally have Le Creuset, Staub and Great Jones versions and I love them all in different contexts. But this article gives a wonderful overview, so check it out here!
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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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Such a pleasure to go on Rachael Ray and share this recipe from Modern Freezer Meals! Watch the video and then make the full recipe below!
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I can talk about freezing stuff all day - clearly - so I was super excited to chat with Food & Wine about what glass containers I love the most. It makes a huge difference when you factor in lids, vacuum sealing, type of glass and even shape!
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With Modern Freezer Meals coming out soon I’m excited to start talking about all things frozen to make your life easier. And one of my favorite ways to prep is brining and broiling chicken to then use in salads, tacos, rice bowls or wherever else you need them.
I was recently on Dr Oz chatting about what to look for in pre-cooked frozen chicken and - most importantly - how to easily make it for yourself.
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I don’t think anything gets people more excited than fried chicken. But yes, like everything, my recipe for fried chicken is the easiest possible version with only 5 ingredients.
I marinate in yogurt (hands down better than buttermilk), coat in self rising flour and then fry. That’s it! I promise you can do it.
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Since I’m sure absolutely everyone is making their own handmade pies this season (wink), I bet you’ll have some extra pie dough lying around and no idea what to do with it! I have the answer: apple. pie. dumplings.
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Thanksgiving turkey? Who needs her? With COVID going on, my family’s Thanksgiving is going to be much smaller than usual this year. Instead of basing a massive turkey, I’ve decided to go with making smaller, individual cornish hens. The name sounds fancy, but I promise you - this is the easiest thing you’ll be making this holiday.
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Healthy food always seems to mean giving up flavor, but I loved chatting with chef Akhtar Nawab about his new book Good for You to try and dispel the myth. We talked about his favorite recipes and his secrets for adding more punch to your favorite healthy options.
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We had the quintessential fall day on Sunday - apple picking followed by cider donuts. I think a lot of people get scared to make cider donuts because they don’t have the right pan or they don’t want to fry them, but I have a secret: if you bake them and eat them warm, then the rest of it doesn’t matter at all. Easiest recipe below - all you need is a muffin tin and a dream!
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Sometimes you just need a viral sensation to lift your mood - and the soufflé pancake is definitely the way to go right now. I wrote about the origins of this fluffy hot cake for the Today Show, and you can find the full article on their site. But if you just want the good ole recipe, I’ve got it here for you. So go ahead and plan a weekend with a jiggly, puffy pancake that just won’t quit.
The Slow Burn was featured as one of 13 Charming Books to read on Book Bub! Read it Here!