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!
Read More
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!
Read More
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!
Read More
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.
Read More
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.
Read More
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.
Read More
When I had my son suddenly everyone started talking to me about ‘baby food’ and ‘kid food.’ I had never been raised with the idea that somehow kids got to eat something different - we always just ate whatever my parents ate. And from having lived in India and watching kids eat an array of flavors it struck me as a sort of bizarre thing that our culture has imparted on us, that kids need to start with blander food. People now ask me all the time how I got Guy to eat and I always say it’s simple really: he never had a choice! Kids are sponges and you can teach them to love and appreciate food by giving them diversity and flavors from an early age.
Read More
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.
Read More
We might not be able to travel as far as we would like this summer, but we can still be transported through food and drink. We had a chat with Joy Spence, the Master Blender of Appleton Estate Rum in Jamaica, to get her take on embracing summer with rum cocktails.
Read More
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!
Read More
Wine can be intimidating. There’s so many facts to remember and every list and shop is different and there’s always an air of “I know something you don’t know” about people who serve or sell it. But what if there were a few key clues you could use to your advantage?
Maryse Chevriere has the answers to make you feel a bit more confident without having to go get a PhD in wine. Her new book, Grasping the Grape, is a beginner guide to steer you in the right direction. Unlike a lot of wine books that might make some of us glaze over, her little tome is written like a friend who only has your best interests at heart. We got Maryse to come by and give us her best tips for navigating our wine choices. It’s a bit of new confidence to bring into the new year! Watch the video below to see what she says.
Read More
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.
Read More
There are few dishes as popular at restaurants as beef tartare. And yet despite being among the easiest to execute, most people stay away from it at home. Raw beef in a restaurant setting seems fine, but there is some kind of mental block to making it yourself. But is it really just as easy for home cooks?
Luckily we had the perfect person to answer this conundrum - Chris Starkus, the chef at Denver’s steakhouse Urban Farmer also operates Lost Creek Micro Farm , so he knows about sourcing from a multitude of perspectives. We got his breakdown of what to look for when purchasing meat for serving raw, the best cuts to buy and the perfect recipe to make it all come together. You might not get to be on a cattle ranch in Denver, but you can come pretty close.
Read More
There is no other place like Shuko. The Japanese spot, which serves some of the best omakase and kaiseki in New York, has it’s own particular vibe that is unlike any other little corner of the city. A lot has been said about the music (let’s just say a lot more modern than most expensive temples to Japanese gastronomy) but more than that it is a sense of fun that often disappears when in the presence of excellent, high end food.
So I wanted to get a sense of what dish they felt best exemplified the restaurant, and I was not disappointed by the choice. Instead of the sushi they are most known for, the pick was a robata course from their kaiseki menu: the Grilled Gindara Cod. Why cod - one of the most common fish - for a restaurant that revels in finding the most special ingredients? Well because the best possible cod, prepared in the most thoughtful way, can still be the most excellent dish. And that’s the fun part of Shuko.
Read More
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.
Read More
It’s not often that a major city gets an entirely new neighborhood right in the center of the city, but that’s what has happened in New York with Hudson Yards. And with this big new neighborhood has come a plethora of big name restaurants and restaurateurs so it was to no one’s surprise that Danny Meyer teamed up with the newest cultural institution, The Shed, to bring his stamp to the proceedings.
We got a chance to catch up with Meyer to talk about his newest spot, Cedric’s at the Shed, and we delved into the new area, the intersection of art and food, and why Meyer keeps finding ways to open up inside cultural space. Hopefully it’ll be a bit of inspiration to make your next dining experience an artistic one as well.
Read More
There are few dishes that please everyone but a Dhokla might be that secret weapon recipe. It’s vegetarian, gluten-free and nut free but also hearty enough and tasty enough to win over any meat eater. You can serve it piping hot as a side dish or as an easy room temperature party appetizer. You can add almost any topping from your pantry to make it even more delightful.
So what’s the deal with this magical dish? Niki Segnit came by to sing its virtues. The author of the beloved and celebrated Flavor Thesaurus has a new book coming this fall, Lateral Cooking, and it expands on her approach to cooking across cultures, science and history. And her view is that if you can cook cornbread, you can cook dhokla. It’s one piece of a book that encourages cooking as less of a regional plan and more of a global sharing of ideas.
Read More
This time of year I start to get antsy for spring. February is over and it should be warm.- except it never actually is.
But the good news is that we can enjoy all the incredibly warming recipes of winter for a little longer. Luckily, we have just the recipe, from a book I am particularly excited about: Katie Parla’s Food of the Italian South. If you aren’t familiar with Katie’s work then you just aren’t reading enough about Italy. The Rome-based journalist has written some of the best food and travel guides for the region. Her first book, Tasting Rome, is an engrossing love letter to the food of one of the world’s greatest food cities. And now her upcoming book explores the cuisine of Italy’s Southern regions.
I am so excited for this book (since my love of Italy is basically unsurpassed) and loved having Katie in the kitchen to showcase one of the book’s recipes. She shared her Polpette Casce e Ovo - essentially bread ‘meatballs’. They are doughy delights and perfect for staying inside and eating to your heart’s content.
Read More
The Slow Burn was featured as one of 13 Charming Books to read on Book Bub! Read it Here!