Catch my Labor Day segment on the Today Show making Italian sausage burgers!
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I’m so thrilled to have gone on Good Morning America to share my Sesame Noodles from 15 Minute Meals! Hope you’ll give it a watch!
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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’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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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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So fun sharing a recipe from Modern Freezer meals on the Today Show!
This recipe achieves that wonderful double bonus of being quick to make and quick to reheat. Portobellos are filling while also fulfilling any dietary restrictions; they cook quickly and add a meaty flavor without being obtrusive; and, lesser known, they hold up in the freezer like a dream. You can heat these up as a quick vegetarian side or have them as an entire meal. Either way, you'll have something delicious on the table in minutes.
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I know, I know. The title of this post is intentionally trying to make you look. But it’s also true, because one of our favorite writers, Kenji López-Alt of Serious Eat’s Food Lab, is taking his time before creating a followup to his smash first cookbook. Lucky for me (and anyone with kids in their life) his next project was a kids book all about celebrating diversity in food. The book is Every Night is Pizza Night and it explores what it really means for a single food to be the best. It’s a conversation we all have, children and adults.
I had a wonderful chat with Kenji about the book, the importance of trying unfamiliar foods, and what is up next on his docket.
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We are all grappling now with how to approach restaurants, but what about for the chefs and owners themselves? We had a chat with Pig & Khao’s Leah Cohen to get her take on everything that goes into re-opening.
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As much as I love cooking and sharing, the last few months have been particularly strange for me as someone who loves to learn from others. So even though it is looking like it will still be months before we can have a proper guest back in the kitchen, I am determined to keep learning from experts and bringing them to you! A little technology can go a long way!
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No one makes Southern food like Nathalie Dupree. The cookbook author and fellow Charlestonian is undeniably brilliant when it comes to bringing herself into your home through recipes. But among the best of her repertoire is two ingredient biscuits. They are as easy as could be and will make anyone into a biscuit obsessive. So in honor of her new book Nathalie Dupree’s Favorite Recipes and Stories we had her over to show us the perfect methodology.
So watch the video or make the recipe below - we won’t apologize if you start eating biscuits every day.
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Is there anything more universal than a hangover (or even for the non-drinkers, the days where we just feel particularly blah)? We all know the feeling of wanting something warming and filling that will hit that sweet spot to comfort us when we aren’t feeling well.
But maybe you hadn’t realized that the food for hangovers has global appeal. In her new book Hangover Helper Lauren Shockey explores the hangover cures that hit the spot across an array of cultures and gives us new ideas to shake up our old routines.
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For so many people there is no book more beloved that The Joy of Cooking. Its unique style and depth has helped generations to cook.
But how do you update a classic that has sold millions upon millions of copies since the 1930’s to make it more approachable for today’s cook without losing its…joy (sorry, I had to)? Megan Scott and her husband iJohn Becker - original author Irma Rombauer’s great grandson - spent 9 years on the task. They tested, researched, went back through every edition and came up with original recipes to ensure that the classic tome would hold the same role for today’s cooks.
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Few people can make healthy food seem extremely fun, but Ellie Krieger has that effect. Through her many books and cooking shows she always gives the impression that you can have your cake, eat it too and somehow find a way to make it as good for you as possible.
But her new book takes it to a new level because not only is she giving recipes that are healthy, but she’s saving you time and energy in the kitchen. Whole in One is all about cooking with one pot and making your life as easy as possible. If you cant do it in one pot there are no cheats her - she has figured out how to make it work.
We had Ellie in the kitchen to chat about the new book and make her herbed lentil skillet with spinach, tomatoes and ricotta. I’m not even going to pretend like I didn’t subsequently make this dish every night for a week - it was the perfect type of dish for real life. It was easy, quick, minimal clean-up and most importantly delicious.
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I’m not sure much is better than a blondie. It’s basically just a giant sugar carb chewy delight. But Nicole Rucker changed the game with her recipe that adds fruit into the mix. A little bit of extra sweetness from a different source makes them even brighter.
We got Nicole’s recipe via her new book Dappled: Baking Recipes for Fruit Lovers, which is exactly what it sounds like. If you love dessert and you love adding fruit into your desserts, then you are in luck. I almost audibly gasped when I saw it, since I am a major fruit dessert kind of gal (I think Bring It! had almost as many fruit desserts as not, and I’m not sorry about it).
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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.
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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.
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The Slow Burn was featured as one of 13 Charming Books to read on Book Bub! Read it Here!