Certain concepts seem to be stuck in another time. Egg salad always feels that way - a bit heavy and a bit basic with the tweaks in herbs or spices never feeling quite large enough to shift the genre. But that’s where Cal Peternell comes in. His recipes always have the feel of something you should have been making forever but are actually his own special spin. His newest book, Almonds, Anchovies and Pancetta, is a delight and is full of semi-vegetarian recipes that all fit that bill. I fell in love with his Salsa Rustica because it feels like a breath of fresh air to the egg salad mold. It serves the same purpose but without any mayo and ingredients to give depth and new life.Read More
When I first moved to New York, my mother-in-law made sure to pass along a lot of her local ingredient knowledge. With seafood there was one constant: Citarella. She would travel over 20 blocks to get her fish at Citarella because to her there was nothing better.
So when Joe Guerrera- Citarella’s founder and original fishmonger - came out with a book, I knew it was going to be great. The title is succinct perfection: Joe Knows Fish. I had to have Joe over and he decided to share one of his easiest recipes, Spaghetti Vongole. It starts with good pasta and very fresh cockles or littleneck clams. But it’s one of those recipes that takes only a few ingredients and makes something magical.Read More
Every party needs a good cocktail to start and it shouldn’t be made in a vacuum separate from the food. Instead it should all flow together like different elements to the same meal.
Alex Guarnaschelli - chef at Butter and a judge on Food Network’s Chopped - is of the same mindset, which is why she included an entire section for cocktails in her book The Home Cook. So when we had a chance to catch up with her I wanted to get her chef’s perspective on a good cocktail to serve to kick off a party. Her take is a classic and simple lemon ginger concoction that goes perfectly with easy bar snacks.Read More
I’m a little bit cookbook obsessed, to the point where I like to read them in bed like a good novel. And like a great narrative book, a cookbook can sometimes suck you in and make you want to revisit it over and over. Bottom of the Pot by Naz Deravian is one of those undeniable books. It recounts her Persian childhood and years of cooking her native cuisine in North America. And the recipes reflect that duality - traditional but all with swap-outs that make it accessible for finding ingredients here. If you have never tried Persian cuisine then you haven’t tried one of the best on the planet, but Naz’s book makes it feel like it is second nature. It is by far one of my favorite books of the year
Now that I’m done gushing, let’s talk about this recipe. Naz came over and we made one of her most vibrant dishes. Her yogurt beet dip, known as Borani-yeh Laboo, is worth it just for the color alone. But the simplicity of the recipe defies the depth of flavor that the beets and tarragon give to this appetizer. Make it yourself and then pick up the book. I promise it will become a favorite.Read More
Ok, yes, I did make the title of this post a Spice Girls lyric. But before you roll your eyes there is good reason for it.
I am a huge proponent of spices. They add a layer of aromatics and depth to whatever you are cooking that takes it up a notch. A lot of people have misconceptions here: that spices have to be spicy and that when you are using spices your dish is less fresh. The first is nonsense, because other than peppers and cayenne spices are only adding flavor. The second is really a sad result of the terrible and stale spices that most people use (yes, I’m looking at you with that cinnamon you bought in 2002). When my son was born everyone was shocked - SHOCKED - that he got curry powder or cumin in his purees. But why not? The more flavor we are exposed to the broader our palate will be. And by the way, that applies to adults too.
So Kanchan Koya’s book, Spice Spice Baby, was a breath of fresh air. She comes from a science background so she makes the case that, beyond being delicious, spices are actually an essential ingredient for your health. And so many of the recipes are really simple. She came over to the kitchen and actually showcased three recipes that require no cooking - so there goes the other myth that spices need to be complicated.Read More
I started my career as a Page at NBC - yes, if you've seen 30 Rock it's just like Kenneth the Page, but with a little bit more real work involved! So I was so thrilled to get to have a little bit of a homecoming and share two of the recipes from Bring It! on The Today Show this week.Read More
I love a good hack, and apple sandwiches are kind of my new current favorite. If you use tart apples instead of bread you create a whole new category with texture and a fun factor that is hard to beat.
Recently Siri Daly stopped by to talk about her new book, Siriously Delicious. The wife of famed tv host Carson Daly uses her book and blog to showcase her easy recipes that help her keep her busy family on the go. Siri is one of those people who tries to make life easier and I loved the fun outlook in the book. But these apple sandwiches with nut butter and granola have made me a convert.Read More
Some people just make you feel like everything in going to be ok when you cook. Jenn Segal gives that confidence and her wildly popular blog, Once Upon a Chef, is proof that her recipes work and make lives a little bit easier.
So with the release of her new book, we thought we would bring Jenn into the kitchen to get a sample of one of her recipes. This grilled cheese is the perfect blend: it is easy enough that anyone can tackle it but with enough difference to make it really feel like something special. I have found myself going back to it over and over since we shot the video.Read More