Posts tagged Recipes
FLAWLESS (+ EASY!) FLOURLESS CHOCOLATE CAKE

In early December, I start cataloguing all the gorgeous things I will bake—our annual Yule Log and epic gingerbread projects, three-tiered Christmas cakes with wrinkly chocolate bark up the sides—bookmarking recipes and instagram posts in files labeled CHRISTMAS BAKES that dates back a decade deep.

My sister and I send these things back and forth to each other with notes like “this one?” or “sooo pretty—let’s try this!” And then, as the days get closer simply “if we had to choose just one thing, would this one be it?”

By the time we actually all arrive home, just days before Christmas, the agenda is big and the days short, not to mention that there are presents to wrap, plus 18 mouths to feed three times a day. In short, sometimes ambitious baking projects don’t make the cut. But this cake? This always makes the cut.

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CRANBERRY SNACKING LOAF

We’re cranberry crazy over here. It’s partly because I signed up for a huge shipment of organic cranberries, direct from Maine, many months ago, and have been dolling them into muffins and cakes, bundt and loaves ever since. But mostly because cranberries remind me of my grandmother, who always stood, steadfast, quietly grinding cranberries with oranges and orange peel, apples and sugar through her own cast-iron meat grinder, making the sauce at every holiday meal.

I’m missing her, and my own mother, this year. Missing the smell of zest and tart cranberry filling the air, mingling alongside carols from my parent’s retro stereo, on morning till night, from Thanksgiving till New Year’s Day.

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CREAMY ROOT VEGETABLE MASH (FAST!)

One of my Dad’s favorite food stories to tell is about the time he took the whole young family (me, my three-siblings and my mom) to a phenomenal four-star French restaurant 40 stories up in one of Chicago’s iconic skyscrapers. During the meal, the waiter served my dad an expertly executed rack of lamb, then made the rounds doing table side service of the chef’s flawless potato puree (or, mashed potatoes). The waiter dolloped a delicate swoop of puree on my dad’s plate, with flair, and this warning: “And don’t you dare ask for more.”

If you have my first book, you’ve already heard this story, but it perfectly exemplifies how my family feels about a creamy mash, completely lump-less, and luxuriating in butter and cream. But, a flawless mash doesn’t always need to error on total decadence to taste divine.

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BIG-FLAVOR (INSTANT POT) BOLOGNESE

As satisfying as a spaghetti-and-meatball dinner is a quicker way to get there is a big, bold Bolognese (or Ragu a la Bolognese, a ragu that hails from Bologna), which takes a quarter of the time to reach maximum flavor in a multicooker. I gave a LOT of thought to how much impact I could get from a quick-cook meaty sauce in a short amount of time, before including this recipe in INSTANT FAMILY MEALS. In short, I hesitated. But then, I dug in my heels and worked hard to solve some of the problems I worried about—and added ample amounts of harissa, good red wine and the best San Marzano tomatoes to make sure I could win the flavor equation on this one.

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INSTANT FAMILY MEALS || MY NEW COOKBOOK!!

I have so much to tell you, I really don’t know where to start—which is why, of course, this post is long overdue! I’m here to announce that my newest book, INSTANT FAMILY MEALS, arrived safely into the world just two weeks ago, and is already changing the way families do dinner.

I say that both sincerely, and modestly—It’s not me, it’s the pressure cooker. It’s a game changer for busy families, especially now. And this book—which is chock full of the favorites I’ve been leaning on in a tough year, coupled with the big flavors of food I miss most from restaurants and take out food—is right on time to help your family.

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INSTANT FAMILY MEALS (COMING SOON!!!)

It’s a hard day time in the world to announce something new. We lost another great Friday—Ruth Bader Ginsberg. But if I learned one thing from RBG, it’s to stay the course. Keep putting one step in front of the other. Do what you were put on this planet to do.

I have a lot more to offer this world than just recipes, but for the moment, I’m called to help families and in particular, parents, create a richer, safer, healthier, more vibrant life for themselves and the ones they love. I’m called to support mothers and fathers and caretakers in their journey to raise healthy, vibrant humans. One way I do that is through recipes, and this year, in particular, it’s through recipes that are spot on delicious, and easier than ever to put together and put on the table.

So, without further ado, I give you Instant Family Meals, my new book. It’s the next best thing to me being able to bring over a pot of Turkey Meatball Soup with Macaroni and Kale to your house tonight or a creamy, Double-Chocolate Cheesecake. It’s a warm bowl of porridge on a cold winter morning, a spicy, steamy vat of Kimchi Stew. It’s Bolognese in half the time and a Double-The-Veg Pot Roast so heady and satisfying the family will be begging for leftovers. In short, it’s a little help—a boost—a slim book packed with BIG FLAVOR recipes your family will love, crave and lean on in this taxing time in our history. Recipes that will nourish and delight, and also give you a little break.

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SUMMER SEAFOOD PASTA

We said goodbye to summer tonight with this soul-stirring pasta. One of those moments, completely unplanned when your five year-old points to clams in the fish case and you can't resist because in some ways, clams represent everything you fell in love with about the East Coast when you first moved here, 20 years ago. Because now you're raising a boy for whom clams is normal summer fare, and though swirls of clams, corn, shrimp and pasta, sealed with a sprinkling of parm may not be details he will remember, but the feeling--the feeling when he ate it as his mother's table in late summer, with the sun still on his skin and his wild, curly hair damp across his forehead --that will stick.

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MAHI MAHI KEBABS WITH AVOCADO PESTO AND HERBS

When it comes to making dinner, there’s a fundamental difference between the way I meal plan, and how my mother did. I make whatever I’m craving right now (and what doesn’t require a trip to the store), my mom made what she knew everyone would eat--without complaining, and zero cajoling. 1980’s moms didn’t have time for cajoling, which meant our family meals were a fluid rotation of Cashew Chicken, Baked Meatloaf, or Thick-Cut Pork Chops with Corn and Mashed Potatoes. There were also kebabs—-all kinds of kebabs: Pork kebabs, chicken kebabs, veggie kebabs--anything that could go on a stick, mom put on a stick, because mom knew that kebabs were the Holy Grail of family food.

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LATE SUMMER MINESTRONE WITH CORN, ZUCCHINI AND KALE

The seasons are blending and it’s my favorite time of year—almost. Except this year there is anxiety. Worry about how it will all work, about children at home for months on end, about keeping all of the balls in the air.

But this much I know—there is corn and zucchini and tomatoes still in the market. In the orchards, branches sag, laden with blushy apples and almost-ripe-pears. Nature reminds us: where we see lack or even fear (what if, what if…)—look a layer deeper and we see that there is plenty. Abundance. Simple gifts.

As we grasp for summer sunshine and our favorite tattered sweater— in equal measure—it is time to make soup. More specifically, this soup.

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TURKISH EGGS WITH GARLICKY YOGURT

I’ve been leaning on old habits this summer-like simple, satisfying, eggs-as-hero meals. Turkish eggs--a spicy poached egg dish over garlicky yogurt- is a recipe I first learned when I was single, living in the east village in NYC (where Turkish restaurants abound) and often cooking for one. A good creamy-yolked egg is always incredible, but especially when you pair it with a garlicky, dill-forward yogurt (called Cacik). Instead of poaching, I quick- fry my eggs in butter and oil, and top them with whatever baby greens we have on hand, fresh feta, and Aleppo pepper.

Since more is more for me on flavor these days, sometimes I keep going with chile sauce or crushed red peppers steeped in brown butter, to drizzle over the top. This is great served warm, or at room temperature--for breakfast, lunch or even dinner, with a plate of flatbread, pita or warmed naan.

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WHIPPED FETA WITH PLUM, TOMATO AND AVOCADO SALAD

Last summer, on my quick spin around the West Coast touring my then-new book, Every Day is Saturday, I had dinner with my old friends Sue Vu and Ben Mims in LA, during Ben’s first month as the new Food Editor at the Los Angeles Times. It was one of those late-night, multi-course meals that’s an extreme rarity for me these days--ever since we moved to the stix and had a second kiddo. We had a beautiful table facing a sea of youthful faces and the energy in the room was electric. It felt like magic, as did almost everything we ate that night.

Midway through the meal the waiter brought out a small plate layered with whipped feta, and piled high with crispy, blistered wild mushrooms. It blew our mind. Whipped Feta—we all said in unison. Why didn’t we think of that?

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GRILLED CORN, TOMATO AND AVOCADO PASTA SALAD

We didn’t eat a lot of pasta growing up. We were a straight up meat and potatoes family, but come summer, my mom would make cold pasta salad—usually corkscrew pasta with halved cherry tomatoes, cubed mozzarella, and basil— that accompanied us to the pool for evening swims, to neighborhood potlucks and to our best friend’s annual Fourth of July party, where it would mingle with grilled burgers, magic bars and root beer.

I loved this salad, and yet, I have never had it since. I have also never made it for my kids, even though my kids LOVE pasta. So this week I gave it a go, with a quick toss up with slightly elevated ingredients from the garden, plus creamy California Avocados, a cheekier noodle (ditalini) and some Parmesan on top.

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BACON, EGG AND AVOCADO TOAST WITH TURMERIC DRIZZLE

Welp, my kids both told me this week that they’re becoming Pescatarian. It’s not surprising, really—fish is our family’s common ground. It’s the only animal protein my husband eats (after 20 + years as a strict vegetarian), and therefore what I make, mostly. Except bacon. My kids LOVE bacon and come summer, I like an occasional piece, too.

If it were going to be my last piece of bacon for a while, this toast is a good way to go out.

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AVOCADO HUMMUS PLATTER

We have been big on dip meals the last few weeks, mostly because we need easy right now, and within the confines of the few people we can actually share food with, the sense of community and revelry feels extra good.

This is a new favorite—avocado hummus, creamier and more forgiving than standard hummus (which we try to love, but my kids are actually so-so on). It starts with a perfectly ripe California avocado (just in time for California avocado month!) and the secret ingredient—a tablespoon or two of sour cream. Put it on a platter and garnish with all the toppings —cherry tomatoes, feta, fancy radishes, herbs if you have them--plus homemade or store bought pita chips for scooping.

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GREEN CURRY WITH SPRING VEGETABLES AND AVOCADO

I love a top-it-your-way bowl, it could be rice or noodles, dal or curry--anything that invites you to bring it in the topping department. There’s been a lot of that going on here this spring, since it’s always up in the air what we can get our hands on, and a blooming bunch of broccolini or a handful of fresh radishes can be a visual game changer.

There’s one thing I almost always want on my bowl meal--any time of year: a ripe avocado. The rest is open for interpretation, but for me, it’s this satisfying creamy finish that makes me feel full.

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AVOCADO CAESAR SALAD WITH CRISPY CHICKPEAS

My sister, Jenny, lives on an avocado grove outside of San Diego, and when we visit her, breakfasts look something like this: a just-picked ripe avocado with a dash of lime juice, a soft tortilla and a few slices of her oranges from the trees around back. I’m not going to lie, quarantine in Upstate New York isn’t terrible, but I’m pretty sure Californians have it best right now…

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THE FAMILY WAFFLE // (LIGHT-AS-AIR, GLUTEN-FREE CHIA WAFFLES)

Growing up, waffles were a special-occasion treat, the kind of breakfast that made my mom sigh (waffle iron, batter spills, over-sugared kids) and my dad smile with glee (strawberries, whipped cream, truly living). In this way, my marriage is similar: I am for a simpler, saner, healthier morning. András is for waffles. Always for waffles.

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A PORRIDGE PRIMER: PART II (MORE TOPPINGS)

Have you been porridge-ing since I last wrote you (here)? I hope so. As promised I wanted to keep your porridge bowls at their most nourishing best with more porridge topping ideas. These don’t have to be complicated, for fussy.

One way I keep porridge topping fun and easy for everyone involved is to set up a quickie, DIY-porridge topping bar for my family twice a week. It may include my all-purpose-porridge topper (basically, stewed frozen fruits in pure maple syrup. Ratios are here), or a small tray lined with jars of honey, granola, jam, preserves, peanut/almond/pumpkin seed butter, apple butter and the like.

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WINTER MINESTRONE (+ A DYNAMITE, ALL-PURPOSE SOUP TOPPER)

am not someone who makes pasta—or even craves it— very often. But every time I go to our favorite local grocer, I’m lured in by the pretty packages of over-the-top pasta shapes: Long, leggy noodles, big, chunky Tufoli, and lace-edged riginette or tripoline. Usually, I buy a package of some dreamy, only in Italy feeling shape, and then store it in little bit of empty space above the fridge (there’s never room in my pantry) dreaming and scheming for weeks about what it will become before I ever crack into it.

Such is the case for these extra fat Rigatoni, which yes, would make an excellent homemade mac-and-cheese, but for me, were calling: SOUP! A minestrone was in order. Chunky, warming, nutritious.

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A PORRIDGE PRIMER: HOW TO FALL IN LOVE WITH PORRIDGE

I’ve been wanting to talk to you about porridge for a long, long time. Like many years. It wasn’t cool to talk about porridge until fairly recently, which is fine, because I never found the time anyway, but here’s the thing: Porridge—be it millet or oats or hot cereal or polenta, rice porridge or the like, is one of the simplest, most satisfying meals on the planet. It’s also incredibly easy to top and completely blow your kid’s minds (or your own) with a new and beautiful bowl any winter morning.

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