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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

How Has Your Grocery Shopping Changed?

Image
Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Turn Juiced Lemons Into a Purée of Pure Lemony Goodness

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In the first weeks and months of the lockdown, my desire to preserve became even stronger than usual. I’d buy lemons by the dozen and my daughter, J, would juice them for her vinaigrettes . Every time she finished, I’d say, “ Leave the shells—don’t throw them away .” She’d pile them into a bag and put it in the crisper drawer. But it wasn’t until I decided to make a whole clementine yogurt cake that I knew what to do with them. To make the cake, I boiled clementines, then puréed them to form the base flavor. In that instant I understood the lemon shells’ destiny. I refrigerate or freeze the juiced halves (I know they can be frozen because my friend Norma stores her halves in the freezer and microplanes what she needs for salad dressings and the like) until I have “enough.” Sometimes that’s six shells, other times a dozen or two. Then I turn them into a purée that delivers pure lemony goodness for both sweet and savory dishes without punch-in-the-face bitterness . (I can’t say the sam

This New Vietnamese Coffee Brand Has Refreshed My Daily Caffeine Ritual

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This is Highly Recommend , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. My routines have gotten boring. Day in, day out, it’s the same thing: Wake up, brush my teeth, exercise (LOL), make my first mug of pour-over and, eventually, get on with the day. Where I once found constancy and stability in these micro-rituals, my routines had become rote. They were officially stale. I knew I needed to shake things up, but switching up my workout from yoga to HIIT exercises felt excessive (and I’m a lazy person who doesn’t like to sweat—no thanks). Changing the coffee in my grinder and my process of brewing it felt like a gentler way to introduce change, however small. Enter Fat Miilk , a new coffee company whose goal is to introduce Vietnamese coffee culture, tradition, and flavor to Americans. Founded by Lan Ho and Tuan Huynh earlier this year and launched in September, the brand leans in on the founders’ upbringing, highligh

7 Day Healthy Meal Plan (Dec 21-27)

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posted December 18, 2020 by Gina A free 7-day, flexible weight loss meal plan including breakfast , lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points. 7-Day Healthy Meal Plan Ready for the holidays? I think I am! Remember that the holidays can be stressful under normal circumstances, and this year is anything but normal, so please make sure to take time to take care of YOU. Self care is so important and can be as simple as just taking a few minutes to yourself- take a walk, listen to great music, ready a book, meditate. Simple, easy and zero cost. Remember you ARE worth it! And if you need last minute ideas check out my  Christmas recipes, and those who don’t do meat on Christmas Eve (like many of my Italian friends and family) check out my fish and seafood ideas! I wish you all a very happy holiday and a happy, HEALTHY New Year!! Why Should Everyone Meal Plan? Meal planning is a great way to organize your meals for the week ahead.

A socially distanced Christmas in France

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Hello,   Emily   here – ready to celebrate the holidays! We were supposed to be spending this Christmas on the beach in Australia (where I am originally from) but with travel not possible, we’ll be spending it at home in Paris. Holiday traditions in France are so different from Australia (the weather for a start – it was 39ºC/102ºF in Brisbane the last time we spent the holidays there) and I’ve had a wonderful time discovering French holiday customs over the past few years. The food, the wine, the decorations, the language. Oh, and did I mention the food?! This year we’re in semi-lockdown and with most of the activities on my  Things to do in Paris at Christmas   list off-limits it’s the perfect time to finally try all those creative projects that I never get around to. The Christmas carols are on repeat, we are staying home   en famille   (with our family), counting our blessings, and beginning to get festive. Last weekend I simmered some spiced   v in-chaud  (mulled wine) whil

Black Sticky Gingerbread

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I've experimented with a good number of gingerbread recipes in the years since I highlighted Regan Daley's Black Sticky Gingerbread. There were single, double, and triple ginger gingerbreads. Cakes that were spice-kissed, and others with experience at first and second base. They're all good, really. But hers is the one I keep coming back to when it counts. And because it has been hiding in the archives for so long, I thought I'd run my updated version today complete with tweaks, and fresh insights. Please enjoy! Back then, here's what I said, "...The Black Sticky Gingerbread comes together like the cake that it is - straight-forward, unfussy, with a bit of kick and attitude. Melt the butter with the sweeteners, stir in a few eggs, fold in the fragrant spices and flour, spike it with some freshly grated ginger, and pour the batter into the prepared pan. The cake is outrageously dark, dense, flavorful, and delicious. Not the prettiest cake you'll ever ma

simple cauliflower tacos

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Last week I told you about our favorite quarantine cookies . This is our quarantine taco, another simple discovery from our early Inside Days this spring that ticked a miraculous number of boxes at once. Like, “How do we turn this massive head of cauliflower into dinner because it’s too big for our overstuffed fridge?” and “without having to go to the store and buy anything extra?” It used so many ingredients that had become staples — canned beans, cotija (great fridge shelf life), red onions, tortillas, and a small luxury of an avocado delivery service we discovered right when we needed it most. Plus, it managed to work for the whole family, including our pickiest, who we discovered liked roasted cauliflower and also pickled onions, we suspect because they’re pink. I’m lousy at meal planning because I’m not the kind of cook who ever wants to make the same dish every single week. I want to make something new that I thought of five minutes ago, not what I thought last Saturday

skillet turkey chili

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Right around the time quarantine cookies and tacos became a habit this spring, I also realized that that none of my existing chili recipes exactly fit the bill of what I wanted for dinner — namely, to focus on ground turkey, have a minimized ingredient list, and not take terribly long because it turns out that even with all day, every day at home, I just don’t have enough time to plan ahead for dinner and please don’t try to use reason or psychology to suggest there are other forces at play , okay? For fun — clearly I’m a party animal — I enjoy plucking random recipes from the archives, dusting them off, and seeing if a tune-up would be beneficial.* Sometimes I dig far enough back that I find photos so ghastly that I react as if a Dali-faced mask leapt out from my laptop screen (yes, I’m in deep ). And this was the case with a 2007 Red Bean Chili which I’m not even linking to; it’s that bad. But as I began tuning it up, I ended up leaving almost nothing from the original reci

morning glory breakfast cake

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It’s hardly the biggest surprise of parenting, but I’ve yet to get my head around the idea that I’ve taken part in creating a morning person. My son has always woken up early; if it’s 5/5:30am, he’s on the sofa, reading a thick book, wondering why we do not care to watch the sunrise with him. Over the years, we’ve tried everything to change his wiring — lecturing, star charts, bribery, begging, asking the pediatrician to talk some sense into him [although “he wakes up early and reads chapter books!” didn’t quite have the doom-and-gloom impact we’d thought it would], prayer — and eventually, as you might have inferred from referring to it as wiring, we gave up. When you wake up at the crack of dawn, you also require breakfast at an earlier hour than normal people, like your parents, who love to sleep. So there’s no, uh, confusion as to what is and is not a “breakfast food,” we’ve taken to packing him a breakfast and leaving it in the fridge: a hard-boiled egg , fruit, cheese, and

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simple cauliflower tacos