I have been having so much fun lately with a bunch of new cookbooks, like this one from America’s Test Kitchen, called “Vegan for Everybody.” I was fortunate enough to hear Jack Bishop, ATK’s Editor and Chief Creative Officer, present this book at my local bookstore, Pages. I am fascinated by testing recipes and making the subtle tweaks towards perfection. There’s no one in this space who does it more rigorously or better than America’s Test Kitchen.
More friends with new books! My friend Phoebe Lapine from the award-winning blog, Feed Me Phoebe, just came out with The Wellness Project, a book which chronicles her yearlong quest to heal her autoimmune disease and find that middle ground between health and hedonism. Phoebe achieved this by making one lifestyle change, one month at a time and without giving up her life. Phoebe’s story is so inspiring and her book offers readers loads of practical advice from cleaning up our beauty products and our kitchens, to delving deep into hormones and digestion. I could go on and on, but you’ll have to check out the book for yourself!
Let me warn you in advance that this skillet cookie has “dangerous” written all over it. Yes, it contains whole wheat flour (or whatever GF flour blend you want, for that matter.) Sure it’s dairy-free. No refined sugar, either. But I taught this recipe at least 20 times during the month of February and into March and I could never resist a piece after each class. Moreover, the scene was always the same every time: normally composed and refined women, instead inhaling and quite frankly moaning while breaking off hunks of this oversized cookie standing over the skillet.
I would probably eat anything if it was served on grilled bread. It’s in my DNA to love good bread. My father (who I might add hasn’t gained weight ever in his life) eats bread with every meal. Sweets, not so much. Snacking, never. I rarely indulge in bread. Sweets, sometimes. Snacking, it’s my life. My weight, let’s not discuss. Hmmm, maybe I should rethink this bread thing.
It is no secret I am a cookbook junkie. I love cracking open a new book for the first time, flipping through the pages of gorgeous food which will then inspire the next round of meals. I start planning dinner parties in my head and other occasions which will give me an excuse to make these new recipes.
Oh, how I love a good slaw. I have taught so many of them over the years, from classic coleslaw to ones with Asian flavors, ones with fruit, spicy slaws, creamy slaws, you name it. I especially love slaw with a Mexican meal which is often lacking in good non-starchy vegetable side dishes.
Happy Taco Tuesday, y’all! Cinco de Mayo is on a Friday this year which means Mexican restaurants are going to be even more out of control than usual. So I will definitely be planning an at-home fiesta and I think you should, too. I’m going to invite some friends over for a DIY taco bar and margaritas. Isn’t that the best invitation — tacos and margaritas?? This recipe has become a new favorite with my friends and family. I actually tasted it and thought it was super delicious and I don’t care for red meat. And because it’s a slow cooker recipe, I will have this done early and not have to worry about it — my favorite kind of recipe!
I never could have predicted that cauliflower would become what it is today. Who knew that it would surpass kale in popularity? (Although 20 years ago, did you ever think kale would be a thing?) I mean, there is nothing that cauliflower cannot do! We can steam it, blanch it, roast it, grill, puree it like potatoes, rice it and that’s just the beginning. We can turn it into a pizza crust, an alfredo sauce, pack it into smoothies, combine it (or not) with oats into oatmeal, form the basis of a great taco, and we can even make a “steak” with cauliflower. Ok, maybe it’s not a real steak, but you get the picture.
