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.
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.
This cake. I can’t even be alone in the same room with it. I originally developed this for Clean Eating Magazine’s April 2017 issue and I have been finding excuses to make it for several months now — my daughters coming home for spring break, Jenni Kayne’s Easter brunch, having friends over, going to a potluck. Even though one cake would have been enough for Passover, I made two. This cake changes the grain-free game.
Christmas Eve in my family is a huge event, a sit-down dinner for more than 100 people. Since we’re Italian, multiple types of fish are served, which is pretty fantastic for me since that’s my animal protein of choice. But no one makes branzino, which is actually my favorite fish, because it’s completely impractical for a crowd. But I do cook it for my family or if we have a few friends over because it is so simple to make, very clean and absolutely delicious. It is not just for restaurants!
Just in time for party season, I am sharing a recipe and a video (see below) for a popular and delicious hors d’oeuvre, mini spanakopitas. These are terrific whether in a casserole form (that recipe is here) or as a hand-held pie. You can make dozens today and freeze them for a future party. Once you get the idea of how to work with phyllo dough, you can change the recipe and do all sorts of fun and exciting things with it.
How’s the Thanksgiving planning going?? I have another great recipe you can add to your menu.
I am not going to argue that this is a “healthful dessert.” But I can feel good about the fact that there is very little added sweetener in this galette and there’s only one crust, so can we agree that it’s less damaging than a pie? Regardless, this galette is downright delicious and so much easier than it looks. It’s the perfect dessert for Thanksgiving or any time you need something sophisticated, but homey. Watch my new YouTube video below for the step-by-step.
It’s pomegranate season! I love this delightful fruit with its delicious crunchy and juicy seeds. But how do you get those seeds out?? In my latest video, I demonstrate my favorite method for how to do it. Once extracted, the seeds can be eaten out of hand, on salads, stirred into pilafs, with yogurt and granola or as a beautiful garnish on any number of dishes. Enjoy!
My son absolutely loves veggie sushi and it’s really easy to make at home. You can also buy cooked sushi rice at your local Japanese restaurant and use that instead. Filling options are endless! Here’s a video to show you how.
