Oh January, how I love you! After 5 fast-paced months, good old sleepy, relaxing January shows up, and I have very little to do. I love to really take advantage of it by getting double workouts in every day (well, 5 days a week), and go freezer diving for the dinner centerpieces. What do I find in that freezer? A lot of healthier cuts of meat that my well-intentioned self buys if I go to Costco hungry, and then they sit in the freezer waiting to become something.Read More
I have a *massive* food crush on Samin Nosrat. She has the enthusiasm and food joy of Julia Child. She’s a natural teacher. She doesn’t want to impress you, but rather wants to demystify everything about the kitchen so that you can cook well. And by you, I mean everybody. She doesn’t want you to follow exact directions. She wants you to actually understand. That’s pretty powerful stuff! Read More
#derekbissonnette #soup #cidermillpress
Is there anything more wonderful when it’s cold outside than a nice hot bowl of soup?! I found the most amazing soup book, Soup: The Ultimate Book of Soups and Stews! It really is the be-all and end-all encyclopedia of soup. If you love soup, you need this. It has everything. It’s got easy peasy soups for kitchen newbies and fabulous gourmet soups for when you want to stretch your culinary muscles. The recipes are perfection. Read More
#Juliaturshen #nowandagain #chroniclebooks
Julia Turshen’s new book, Now & Again, is absolutely amazing. I love everything about it. In one of her recipes she instructs, “Arrange the mango slices artfully-but not too preciously-on a serving platter.” That really captures the feel of the book. Everything has a breezy elegance to it and nothing is fussy. The recipes are global, and I adore that many of them are off the beaten path. I love being exposed to new things. The book is organized by season, and then menus for all different sorts of get-togethers. The recipes are casual, beautiful, interesting, nourishing, and delicious, and nothing’s difficult. She generally has you serving dishes right in what they’re made in. I’ve had the book in my hands for 3 days and I’ve made 4 meals from it already. <Minus the desserts. I already run 5 miles a day and don’t care to increase that – lol!> It’s a hard book to put down.
I don’t have a copy of her ridiculously popular book, Small Victories <I know!>, so I can’t make a comparison there. This has a gingham print detail running along the spine just like that one, so I’m betting it’s in the same vein. Feed the Resistance is a tiny book of hers focusing on food and activism, and that one’s terrific. And she worked with Gwyneth Paltrow on It’s All Good, another yummy, feel-good title.
My full review of the book with my pics and thoughts of all the dishes we tried so far, is at the bottom. But first I wanted to share with you her recipe for Scrambled Eggs with Cilantro + Coconut Chutney from her Sunday Morning Bangladeshi Breakfast menu. Read More
#morrowcooks #joannagaines #magnoliatable
Joanna and Chip Gaines fan? My husband bought me her cookbook, Magnolia Table, for Mother’s Day, and I wasn’t sure what to expect. I was very pleasantly surprised. I *love* this book! How is she so skinny?! Thank you to William Morrow Cookbooks for letting me share her recipe for Mom’s Bulgogi with Cucumber Kimchi Salad with you. If you haven’t made bulgogi before, it’s a really flavorful Korean beef dish. The beef is sliced nice and thin and then it sits in a delicious marinade while you go about your day. I love hers because you quickly grill it and pick up that gorgeous smokiness from the coal/wood instead of a skillet. The cucumber kimchi doesn’t require any fermentation, just a quick spicy pickling with rice vinegar, sugar, sesame oil, chili flakes, etc., and hangs out in the fridge while you grill. I’ll get to the review of the book afterwards – and you have to try the burgers with tomato bacon jam and that blueberry, buttermilk, croissant bread pudding – but first, let’s get that bulgogi going! Read More
I’m so sad about Anthony Bourdain. What a tragic loss.
Today, I’m raising my glass in celebration of him and all of his wonderful contributions to the world. Also, making his chicken satay with fake ass peanut sauce and serving it in a pineapple. I adored his storytelling. Read More
I love roadtrips. Last summer, we did two weeks from Manhattan to Bar Harbor, Maine. It was all the incredible food, museums, and hiking a girl could want.
In Manhattan, we decided to take a day exploring Central Park, starting at the southern end, and working up to the northern end where Harlem begins. I like to call it urban hiking. If you get to the very middle of the northern end (Some maps and signs say Lenox Avenue and some say Malcolm X Blvd – same thing) and keep walking another 16 blocks north (corner of 126th), you hit an amazing restaurant, Red Rooster Harlem. (There’s a subway stop right across from the restaurant if walking’s not your jam or if you’re using a cab, it’s 310 Lenox Ave.) It’s Marcus Samuelsson’s place, and it oozes cool and everything’s delicious. I picked up a baseball cap there, and couldn’t seem to put it away the rest of the trip. What can I say?! It loves hiking!
I fell in love with the book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, first. Everything was wonderful, but his cornbread was the best cornbread I’d ever had. There are a lot of cornbread recipes I love, but his really stands out. A huge thanks to Houghton Mifflin Harcourt for letting me share it with you. Don’t skip the sage honey butter in the notes! Who knew that sage belonged in honey butter? Marcus did. And it does. My review of the book is right after the recipe.