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.
We are starting to get into that time of year where summer sunshine departs and the cool weather starts the change the tone of the day. But for those of us who try to hold onto that brightness a little longer, there’s nothing better than a cocktail to keep us going.
We went to Jungle Bird, a tropical cocktail bar to try and find a drink that is stiff enough for the fall but still retains the breezy air of warmer weather. And we think we’ve found it in their signature cocktail. It’s only 4 ingredients so it’s easy, it works great as a punch if you need something for a group, and it strikes a great note any time of year.
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.
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Bringing Everyone to The Table.
Potluck aims to be a place to take the intimidation out of food and cooking, through videos and recipes that are a little more intimate and friendly.
You can watch us on TV on NYC Life every Thursday at 8:30pm or you can follow along here. This website aims to be a place where anyone who wants to be a better cook can learn from experts. Every week we'll have new videos and recipes from NYC and around the world chronicling everything from the basics to something new.