Posts in Cooking
You're About to Be Obsessed with Leche De Tigre

There are some dishes I just can't ever get enough of and in the summer I will have ceviche in any form. But some have sauces that make you want to lick the bowl at the end. 

I went to De Maria in Soho recently and every dish had that joyous pop of flavor that makes you want to just jump for joy. But the leche de tigre on the ceviche really took the cake.

If you're not familiar, leche de tigre is a sauce used in Peruvian cooking to add a bright citrus pop to their famous seafood. It is literally 'tiger's milk' and its a creamy take on a lot of flavor. But the one at De Maria was the perfect combination of texture and citrus so I knew I needed the recipe. Turns out it is as simple as can be.

Watch the video below or follow the recipe below for a sauce you'll want to put onto everything.

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The Easiest Blueberry Jam Ever

So if you follow me on social media you might have noticed in the last week that I was in Rhode Island and was mildly obsessed with blueberry picking. It's one of my favorite activities because it's a soothing task that somehow also yields pounds upon pounds of blueberries - how could that not be a winning combo? 

I made a ton of pies and pancakes and just about a million handfuls of blueberries on their own, but of course when you pick tons of fruit there is nothing better than jam. 

Now, you all know I love to make things as simple as humanly possible because I'm incredibly lazy. But jam is one of those things I have never understood the insanity around. Everyone wants to make it more complicated. Pectin! Canning machines! Special ingredients! I say screw all of that and make it as easy as possible.

This recipe is my classic because it takes the least amount of work and ingredients but still tastes like a glorious batch of summer. Blueberries are perfect for this kind of jam because they get jammy pretty naturally. If you do want a slightly less cooked version you can add pectin. But if you're like me and you don't make a ton of jam at home then this is a simple solution that will suddenly make you feel like a home cooking superstar. The truth is that great in-season fruit makes excellent jam without much else, so don't let anyone tell you otherwise.

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The Secret to Flawless Shortbread

Sometimes life just requires baking. In those moments nothing is better than a cookie. And when you want simplicity to go along with it, a shortbread cookie can be the ultimate satisfying treat.

Jim Lahey, the brilliant mind behind Sullivan Street Bakery grew up on Walker's Shortbread. I became a bit addicted to them myself when I lived in Scotland. But unlike Lahey I didn't spend years honing and perfecting my own version. Luckily he was willing to share his Italian take on the classic

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The Sweet, Salty, Crunchy Steak

Sometimes one recipe leads to another. In testing out last week's bhel puri recipe I started to imagine another place where that sweet, salty and crunchy combo can balance out: a steak. Why not add a bit of sweetness and tartness with some tamarind? And instead of rice puffs why not just let rice krispies do the trick and add a bit of crunch to the otherwise heaviness of a steak?

This recipe has only four ingredients but they work some serious magic. Tamarind adds the perfect compliment to brighten up everyone's favorite meat and the drizzle of crunch on top makes it irresistible. 

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Sweet Potato Gnocchi Is a Game Changer

I am obsessed with the middle ground of recipes that are easy but look fancy. So when I saw Adrienne Cheatham's sweet potato gnocchi recipe I knew I had to share it.

Gnocchi is one of the only pastas I make at home because it is so easy and yet it seriously impresses people. But the sweet potato twist takes it a step further because with no extra work you are adding an extra comforting flavor and a beautiful color. Combine that with my absolute fave miso paste and you had me at hello.

You might recognize Adrienne from last season's Top Chef (where she was a total boss and made it to the finals) but now you can find her at her pop up dinners, Sunday Best, which showcase her classically trained, Southern-inspired cooking. Mostly now I just want her to come cook with me every day. But in lieu of that we have a video of her awesome technique and a full recipe below. 

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The Easy Secret to India's Best Street Food

I lived in India for a year and its food will always have a special kind of hold on me. But one snack in particular is near-impossible for me to resist: Bhel Puri. It's an Indian street food snack that you can find everywhere. When made well it has the perfect ratio of sweet, tangy, spicy and crunchy. It is every kind of flavor packed into one delicious bite.

So when I tried Floyd Cardoz's version I knew we needed his recipe. I have loved his cooking for years but I am so in love with his newest spot Bombay Bread Bar. It brings me back to my time in India but with a New York twist.

Watch the video below or follow the recipe to make your own!

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The Hazelnut Chocolate Cookies That Will Make You Forget Nutella

So I try to not eat any processed food in my house but sometimes it is hard. There are some products that are so delicious they defy explanation. I feel like nutella fits into that category. It's an ooey gooey spread that can add delight and flavor to almost anything. But it's also a long way from eating something 'real'. So I set out to find an alternative.

Really it's pretty simple if you're just looking for the flavors. Just combine hazelnuts and good chocolate. Easy peasy. The vehicle is really only needed so far as to keep it together. Sure, the ooey gooey is a great option but what about just a plain ole cakey cookie? 

Enter the Hazelnut Chocolate Cookies. They are addictive, not too sweet, and a crumbly texture that makes them hard to put down. Instead of trying to liquefy everything it leans into the texture of both the hazelnuts and the chocolate. You're tasting both so fully rather than hiding behind a whole lot of processing. 

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A Sweet Twist on a Corn and Black Bean Salad

I'm such a sucker for this time of year. I was walking around the farmers market on Saturday as though it was the perfect day. Local strawberries are finally out, the weather is beautiful, and my son didn't knock anything over.

So I think one of the best kinds of items is highlighting that freshness without overdoing it. This salad just tastes like the sweet early start of summer. I love a corn and black bean salad but I feel like it's one of those items stuck in a rut - why do they always have to have cilantro and red pepper? I wanted something to change it up.

I like using rice vinegar because it adds a bit of sweetness that marries well with the corn. The rest of it is like a deconstructed pesto - you have the basil and the pine nuts but all the textures are coming through. And it uses one of my favorite strategies for corn, which is grilling it on the stove. Nothing makes summer feel more present than a little bit of char on a piece of corn. 

It is simple but still special. It's hearty enough to eat as a meal and will hold up as a side if needed. Get ready for a whole lot of summer content coming your way. 

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