RECIPES + BLOG
I'm VERY into sports if being 'into sports' can mean being very into making the food that comes with watching sports or tailgating. Getting the food right for a sporting event can be a sport unto itself, and one I take as seriously as everyone seems to be taking the game.
As much as I love a many-layered dip and wings, I also always like to have a light, bright option to offset some of the heavier food people might expect. But you want something hearty enough that it won't wilt during a long afternoon - and it's especially great if it's quick to make. And it's an extra bonus if vegetarians feel like they have a main course option that doesn't alienate meat eaters who are just looking for flavor.
Sometimes a lot of ingredients are right in front of our eyes, and that's what I love about this pickled beet and lentil salad with tahini lemon dressing. You can easily buy the sesame goodness of tahini at any grocery store; find canned lentils to save yourself a cooking step; and I use Aunt Nellies pickled beets to add acidity and depth without the long process of roasting and pickling the beets yourself. So what you end up with is a surprising and filling vegetable dish that requires no cooking. The sesame and lemon of the dressing match perfectly with the earthy beets and you have a dish that will make you the tailgate hero with little to no work. Find a sport that can give you that kind of outcome!
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.
Few things have entered into the vernacular as quickly as poke. The Japanese fish-based rice bowls have gone from under-the-radar to everywhere in the span of a few years. And it’s easy to see why - they are like the love child of sushi and healthy grain bowls. What could make for a better lunch option?
But they have felt elusive as a meal to make at home. Maybe it’s the raw seafood or the seemingly difficult-to-aquire ingredients, but it has remained an item to purchase rather than assemble in your kitchen. But we got the pros from poke spot Chikarashi to upend our notions. With ingredients that can be assembled ahead or easily purchased, a poke bowl can be a quick option to throw together.
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).
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.
There are few things more satisfying to me than a warm English muffin slathered with butter. What’s not to like!?
But it never occurred to me that I actually make them at home. English muffins felt like something impossible or the realm of true bakers. But then Gertie’s Head Baker Savannah Turley came by and turned my entire English-muffin-loving world upside down. You really just need time and a good amount of yeast. The rest is simpler than you can imagine.
In the summer, for me, everything is about berries. There is nothing purer and sweeter than a summer strawberry and it can feel like a replacement for any other sweet treat unto itself. So when I know I am not ready for the sugar high of my beloved gelato I turn to these popsicles. They are as easy as turning on the blender and they have the added touch of turmeric to give them a little more depth. They are quick, perfect, sugar-free bites of summer. What more could you ask for!?
Some books really make you just want to trade places with the author and that’s how I feel about everything from Elizabeth Minchilli. She lives in Rome and Umbria and her newest book, The Italian Table, invites you in to her lush Italian world. It is divided into dinners across regions and seasons and it will have you wanting to book a flight to Italy pronto.
But one of the best things about the book is that it is full of delectable treats that are also easy. We decided to take on one of the simplest but most delightfully surprising - fried sage leaves. They are as simple to eat as an appetizer as potato chips or crudite but they have their only special uniqueness that will stop anyone in their tracks. Everyone will love them and everyone will be a bit surprised by their presence.
Sometimes simplicity can make for a perfect dish. And when it comes to spaghetti there’s nothing better than pairing it with garlic. But the trick to taking it to the next level is a few key ingredients and techniques. Gabe Thompson of L’Artusi stopped by to show us his recipe and it truly might be the perfect, simply spaghetti dish.
As busy people we are always looking for new ways to make our lives (and meal prep) easier. There is the constant battle between a home cooked meal and convenience.
But I was intrigued by RealEats, a meal prep company that sends healthy prepared meals via vacuum sealed packaging that keeps their food fresh for 7 days. I wondered whether this methodology could also work for people at home who want to prep food ahead.
RealEats’ Head of Culinary, Chef Aliya LeeKong, very kindly let us into her kitchen to share some of her tactics as well as a recipe for a delicious and easy miso salmon. Aliya goes into the types of food that work best for vacuum sealing and she even showcases how to hack your regular ziploc bags with another method for storage.
Of course if all this makes you just want Aliya’s food for yourself you can always head over to RealEats. But watch the video below to get a look at how you could make your meal prep even easier at home.