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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.
Read MoreA segment on the Today Show showcasing recipes for how to make shrimp once and use it three ways!
Read MoreSince 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.
Read MoreThanksgiving 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.
Read MoreHealthy 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 MoreWe 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.
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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