Kid Chef Cookbook, Available Now! And, a Seasonal Knockout Meal

To celebrate the launch of my book, Kid Chef, here is a little video for one of the recipes - shakshuka! My cookbook is now available at booksellers nationwide. You can also order it on Amazon, at a can't-be-beat rate. I feel like such a proud mama!! We had a lot of fun shooting this little movie, so much so that we'll be making more soon… ;)

I could not have done it without my incredible team at Sonoma Press. Thank you Meg, for giving me the space to create a work which has become so much greater than the sum of its parts! Now, the book will go out into the world like a kid on her first day at school. I hope she will find a vast and welcoming community as she finds her way!

There is much in the pages of my book, laid-out as part culinary school and part recipes. Anyone who is passionate about food, young or old, will find Kid Chef a valuable resource to turn to again and again. Whether you find pieces such as "9 Steps That Will Make you a Good Cook" helpful or inspiring, or declare recipes like the colorful Fresh Fish Tacos (strong steady in my home) your new love, Kid Chef has something for everyone.

As the Kid Chef community grows, use the hashtag #kidchefcookbook to share your stories on Facebook and Instagram. See you all soon!

…………………………………………

In other news, here is recent delectable seasonal fare -

Seared Lamb and Alliums for 2

2 lamb steaks, patted dry with absorbent paper
1/2 bunch scallions, ends trimmed, rinsed, and patted dry
1/2 bunch ramps, ends trimmed, rinsed, and patted dry
1/4 tsp sumac
kosher salt and freshly cracked pepper
good olive oil
red wine or leftover pickle juice for deglazing*

*I had leftover spiced ramp pickle juice from last season, which made a nice pairing

Note: to sear effectively, you may set off your smoke detector - take precaution and deactivate it in advance, as well as open a nearby window for better ventilation.

Remove lamb from refrigerator at least 20 minutes before cooking to allow to come to room temp. Season both sides of the lamb with s+p and sumac. Set aside.

In a screaming-hot pan set over medium-high heat, swirl olive oil to coat and add the alliums. Sear, turning once they have softened a bit and begin to brown in spots. Turn occasionally so that all surfaces get contact with the hot pan surface. Total sear time will be 3-4 minutes. Transfer scallions and ramps to a serving platter.

In the same pan, add another glug of oil, swirl, and sear meat 4-5 minutes over medium-high heat. Press on the meat directly around the bones for even browning. Turn to second side. For medium doneness, which retains its juiciness but isn't as much work to chew, sear meat on second side for an additional 4-5 minutes.

Transfer lamb to serving platter and pour deglazing liquid into pan. It should bubble like crazy - as it does, free any browned bits stuck to the pan by scraping the surface, letting the liquid reduce by half. This should take only a minute with the pan this hot.

Pour reduction over all, and eat at once.

My Cookbook: Kid Chef, Available for Pre-Order Now! Plus Special Occasion+Weeknight Recipes, and My Latest with NYT

Blackberry+currant baked-in variation of the Kid Chef brownies

I have been absent. Almost 5 months ago now, I moved long distance, back to the north - a whole story unto itself. And while doing so, I wrote a book. And cooked, styled, and photographed it. Kid Chef: Healthy Recipes & Culinary Skills for the New Cook in the Kitchen, is a fully-fledged thing, about to make its debut in the world. And it's available for pre-order now! Order your copy, here.

I am incredibly proud of what this cookbook has become in the months my editors and I have spent, poring over details, asking questions, refining page-after-page-after-page. It is going to be one of those cookbooks that serves as a real resource for kids and grownups alike, packed with accessible and fantastically delicious recipes. I cannot wait to see what you think.

I am offering the first 300 people who pre-order, signed prints like these, these, and these. Please email me or DM me on Instagram your address, and I'll send them your way! Thank you so very much.

The colorful crunch salad

A sweet moment for sweet peeps

The making-of shot of a long-time favorite….

I cannot believe the enormity of creating the book is now behind me. That reality, and the question, "what'll I do now?" is settling in…but, this is just the beginning! Because, kids and adults everywhere will soon know about Kid Chef and be able to use it in their own lives. Wooohoooo!!!

Please share your family's stories cooking from Kid Chef, by using the hashtag #kidchefcookbook on Instagram, Twitter, and Facebook. As the community unfolds, we'll have lots of sharing and connecting to do!

…………………………………………

In regular day-to-day eating, I spontaneously come up with food to feast on and post it regularly to Instagram. It happens so frequently it is difficult to carve time to post each and every recipe here, especially when I often feel like I'm "just throwing things together."

Repeatedly asked what kind of food I like to cook, I have a hard time defining it because I just want to eat fresh, great food. Does that make sense? The Feedfeed gang requested a few recipes, and because they were either particularly delicious or simple to make, I wanted to be sure to share them. 

With so much beautiful cauliflower in the markets this past autumn, I made quite a number of cauliflower-centric recipes.

One day I had a small epiphany while searching for something new and easy to produce that would deliver big flavor. I definitely found it with this seared cauliflower steak.

I made these pizzas over Valentine's weekend, using a combination of cooked-in-advance and store-bought elements. 

The various toppings made a verifiably *wow* pair of pies, with just little prep work to do before popping the pizzas into the oven. Worth doing on a regular basis for anyone with a busy schedule and foodie interests!

One of my favorite ways to eat is to wilt a giant bunch of greens, and either pick from it over the following days, or eat the whole pile at once.

Flecked with deeply flavorful aromatics, this kind of eating is not only simple and fast, but also truly delicious, and of course, good for your health. This version was an almost-midnight creation, thrown together on a night shortly after we moved, when I needed veggie sustenance.

Barely-done brownies

Makes 6-8

Ingredients

4 free-range eggs

1 1/3 cup light brown sugar

1 cup AP flour

1 ½ sticks pastured butter, cut into cubes

12 oz good semi-sweet dark chocolate, such as Callebaut, chopped

Seeds removed from ½ a fresh pomegranate, for topping

Preheat oven to 350°. Using a double boiler, melt half the chocolate and all the butter. Be careful and maintain just a bare simmer so the water doesn't bubble up into the top saucepan, or it will ruin the chocolate. Once melted, remove pan from hot water bath, wipe the bottom of the chocolate pan with a dry dish towel to ensure no drips, stir butter-chocolate mixture together and set aside.

Line an 8-inch square or rectangular baking dish with parchment long enough that paper extends beyond edges by at least 2 inches on all sides.

In a large bowl, use a fork or hand mixer to thoroughly combine the eggs, sugar, and flour. Add the slightly cooled melted chocolate mixture and the remaining portion of chopped chocolate, stirring to combine all.

Pour mixture into pan. Bake for 30 minutes or until a skewer comes out almost clean. If you agitate  the pan the center should jiggle just a a bit. Cool brownies on a wire rack for 10 minutes in the pan, then use the parchment tabs on either side to lift pastry out.

Cut brownies into squares and scatter pomegranate seeds on top. Enjoy the delicious combo of still-molten chocolate & tart, juicy pomegranate....

Sautéed collards with lemon and aleppo pepper

1 bunch organic collards or other dark leafy greens, stems cut from leaves and finely chopped, leaves coarsely chopped
2-3 cloves garlic, finely grated on a microplane
zest and juice from 1 organic lemon
1/2 tsp aleppo pepper, or to taste
olive oil, for sautéing
sea salt

Heat a large cast-iron skillet over medium heat. When hot, drizzle enough olive oil to coat the pan. Add collard stems and sauté for 3-5 minutes, stirring occasionally.

Add the chopped leaves and stir to combine. Sauté for 3 minutes, stirring occasionally, then add the garlic and stir again. Season the mixture with salt, the aleppo, and lemon juice and stir. Once the leaf membranes have softened, remove from heat and taste; adjust seasoning if needed.

Transfer to plates or a serving platter and eat immediately.


Seared cauliflower steaks with pink peppercorns and crème fraîche

1/2 head cauliflower, cut into slices 1/2-inch thick
olive oil, for pan frying
sea salt
pink peppercorns, to taste
crème fraîche, for dipping

Heat a large cast-iron skillet over medium-high heat. When it is hot, drizzle enough oil to coat the pan. Arrange cauliflower cross-sections to fit, and sear, rotating the pan or cauliflower slices for even browning, and adding more oil as needed. A good crust needs about 8 minutes or so overall, on each side.

Lower heat if needed, and using tongs and/or a thin spatula, turn to the second side, keeping the florets as intact as possible. Repeat with the second side and the remainder of the slices, transferring the cooked steaks to a serving platter or plates.

To serve, sprinkle with sea salt and scatter pink peppercorns, gently crushing them between your fingers as you season. Serve alongside a dollop or two of crème fraîche and dig in. 


Valentines' pizzas 

You can combine the elements in any way you like, or swap out with locally available ingredients. Here is what I did:

1 store-bought whole wheat pizza dough, divided and formed into balls on a well-floured work surface, cut ends tucked underneath, and rested under a damp tea towel for 30 minutes

for the meat pizza
5-7 slices prosciutto, torn
1 cup King trumpet mushrooms, sliced and sautéed
1 cup chopped, cooked leeks
1/2 cup shredded Fontina cheese
quills from one rosemary sprig

for the veg pizza
3 tbsp roasted tomatoes in olive oil
5 Chinese chives, cut into 2-inch segments
1 cup King trumpet mushrooms, sliced and sautéed
3 roasted artichokes, cut into cross-sections
1/3 cup shredded Fontina cheese
1/3 cup finely shredded Parmigiano-Reggianno

red pepper flakes, to taste

Place a pizza stone on the middle rack and preheat oven to the highest setting for 45 minutes.

On a well-floured overturned baking sheet, shape dough into at least a 12-inch round, or thereabouts. Do so by making an indent with your fingertips - lined up together - 1/4-inch from the edge, all the way around. Gently stretch the dough between your hands. Make sure the entire surface is about the same thickness and lay it onto the baking sheet.

Layer toppings, beginning with the leeks, followed by mushrooms, then the meat, fresh rosemary, and lastly, the cheese. I have successfully transferred the uncooked pizza to the screaming hot stone in the oven, but for a less stressful experience (and if you do not own a pizza peel), I recommend using potholders and bringing the stone out, swiftly and carefully sliding the pizza onto it by pulling its edge while tilting the baking sheet to help it slide, and then quickly replacing pizza-on-stone back into the oven.

Cook for 10 minutes, or until crust is golden and charred in spots, and cheese is melted and bubbling. Remove pizza from the oven, cut into wedges, sprinkle with red pepper flakes, and eat at once.

Repeat the same for the veg pizza: layer first the roasted tomatoes, then the mushrooms, followed by artichokes and chives, and finally, the cheeses, and cook it as you did the first.


……………………………………

In other recent projects, I always love producing with my team at the New York Times. These stories have been out for a bit, but they are no less delicious than when I made them.

This was a beautiful Page 1 story: another fantastic preparation for the humble cauliflower…. It was so good, I've added it to my repertoire.

I also produced this piece, which goes to show you that blogging, wherever you are, and sharing delicious recipes, pays off. This recipe is from a wee town in Mississippi, and now, it is a famous crock pot roast. I made many tasty meals from this project. 

Lots of goodies all-around. I am so happy 2016 is off to this bright start and I cannot wait to see what's around the corner. Good food, no doubt. ;)

Have a delicious weekend, dear ones!

My Cookbook: Kid Chef, Available for Pre-Order Now! Plus Special Occasion+Weeknight Recipes, and My Latest with NYT

Blackberry+currant baked-in version of the brownies in my cookbook

I have been absent. Almost 5 months ago now, I moved long distance, back to the north - a whole story unto itself. And while doing so, I wrote a book. And cooked, styled, and photographed it. Kid Chef: Healthy Recipes & Culinary Skills for the New Cook in the Kitchen, is a fully-fledged thing, about to make its debut in the world. And it's available for pre-order now! Order your copy, here.

I am incredibly proud of what this cookbook has become in the months my editors and I have spent, poring over details, asking questions, refining page-after-page-after-page. It is going to be one of those cookbooks that serves as a real resource for kids and grownups alike, packed with accessible and fantastically delicious recipes. I cannot wait to see what you think.

I am offering the first 300 people who pre-order, signed prints like these, these, and these. Please email me or DM me on Instagram your address, and I'll send them your way! Thank you so very much.

The colorful crunch salad

A sweet moment for sweet peeps

The making-of shot of a long-time favorite….

I cannot believe the enormity of creating the book is now behind me. That reality, and the question, "what'll I do now?" is settling in…but, this is just the beginning! Because, kids and adults everywhere will soon know about Kid Chef and be able to use it in their own lives. Wooohoooo!!!

Please share your family's stories cooking from Kid Chef, by using the hashtag #kidchefcookbook on Instagram, Twitter, and Facebook. As the community unfolds, we'll have lots of sharing and connecting to do!

…………………………………………

In regular day-to-day eating, I spontaneously come up with food to feast on and post it regularly to Instagram. It happens so frequently it is difficult to carve time to post each and every recipe here, especially when I often feel like I'm "just throwing things together."

Repeatedly asked what kind of food I like to cook, I have a hard time defining it because I just want to eat fresh, great food. Does that make sense? The Feedfeed gang requested a few recipes, and because they were either particularly delicious or simple to make, I wanted to be sure to share them. 

With so much beautiful cauliflower in the markets this past autumn, I made quite a number of cauliflower-centric recipes.

One day I had a small epiphany while searching for something new and easy to produce that would deliver big flavor. I definitely found it with this seared cauliflower steak.

I made these pizzas over Valentine's weekend, using a combination of cooked-in-advance and store-bought elements. 

The various toppings made a verifiably *wow* pair of pies, with just little prep work to do before popping the pizzas into the oven. Worth doing on a regular basis for anyone with a busy schedule and foodie interests!

One of my favorite ways to eat is to wilt a giant bunch of greens, and either pick from it over the following days, or eat the whole pile at once.

Flecked with deeply flavorful aromatics, this kind of eating is not only simple and fast, but also truly delicious, and of course, good for your health. This version was an almost-midnight creation, thrown together on a night shortly after we moved, when I needed veggie sustenance.


Sautéed collards with lemon and aleppo pepper

1 bunch organic collards or other dark leafy greens, stems cut from leaves and finely chopped, leaves coarsely chopped
2-3 cloves garlic, finely grated on a microplane
zest and juice from 1 organic lemon
1/2 tsp aleppo pepper, or to taste
olive oil, for sautéing
sea salt

Heat a large cast-iron skillet over medium heat. When hot, drizzle enough olive oil to coat the pan. Add collard stems and sauté for 3-5 minutes, stirring occasionally.

Add the chopped leaves and stir to combine. Sauté for 3 minutes, stirring occasionally, then add the garlic and stir again. Season the mixture with salt, the aleppo, and lemon juice and stir. Once the leaf membranes have softened, remove from heat and taste; adjust seasoning if needed.

Transfer to plates or a serving platter and eat immediately.


Seared cauliflower steaks with pink peppercorns and crème fraîche

1/2 head cauliflower, cut into slices 1/2-inch thick
olive oil, for pan frying
sea salt
pink peppercorns, to taste
crème fraîche, for dipping

Heat a large cast-iron skillet over medium-high heat. When it is hot, drizzle enough oil to coat the pan. Arrange cauliflower cross-sections to fit, and sear, rotating the pan or cauliflower slices for even browning, and adding more oil as needed. A good crust needs about 8 minutes or so overall, on each side.

Lower heat if needed, and using tongs and/or a thin spatula, turn to the second side, keeping the florets as intact as possible. Repeat with the second side and the remainder of the slices, transferring the cooked steaks to a serving platter or plates.

To serve, sprinkle with sea salt and scatter pink peppercorns, gently crushing them between your fingers as you season. Serve alongside a dollop or two of crème fraîche and dig in. 


Valentines' pizzas 

You can combine the elements in any way you like, or swap out with locally available ingredients. Here is what I did:

1 store-bought whole wheat pizza dough, divided and formed into balls on a well-floured work surface, cut ends tucked underneath, and rested under a damp tea towel for 30 minutes

for the meat pizza
5-7 slices prosciutto, torn
1 cup King trumpet mushrooms, sliced and sautéed
1 cup chopped, cooked leeks
1/2 cup shredded Fontina cheese
quills from one rosemary sprig

for the veg pizza
3 tbsp roasted tomatoes in olive oil
5 Chinese chives, cut into 2-inch segments
1 cup King trumpet mushrooms, sliced and sautéed
3 roasted artichokes, cut into cross-sections
1/3 cup shredded Fontina cheese
1/3 cup finely shredded Parmigiano-Reggianno

red pepper flakes, to taste

Place a pizza stone on the middle rack and preheat oven to the highest setting for 45 minutes.

On a well-floured overturned baking sheet, shape dough into at least a 12-inch round, or thereabouts. Do so by making an indent with your fingertips - lined up together - 1/4-inch from the edge, all the way around. Gently stretch the dough between your hands. Make sure the entire surface is about the same thickness and lay it onto the baking sheet.

Layer toppings, beginning with the leeks, followed by mushrooms, then the meat, fresh rosemary, and lastly, the cheese. I have successfully transferred the uncooked pizza to the screaming hot stone in the oven, but for a less stressful experience (and if you do not own a pizza peel), I recommend using potholders and bringing the stone out, swiftly and carefully sliding the pizza onto it by pulling its edge while tilting the baking sheet to help it slide, and then quickly replacing pizza-on-stone back into the oven.

Cook for 10 minutes, or until crust is golden and charred in spots, and cheese is melted and bubbling. Remove pizza from the oven, cut into wedges, sprinkle with red pepper flakes, and eat at once.

Repeat the same for the veg pizza: layer first the roasted tomatoes, then the mushrooms, followed by artichokes and chives, and finally, the cheeses, and cook it as you did the first.


……………………………………

In other recent projects, I always love producing with my team at the New York Times. These stories have been out for a bit, but they are no less delicious than when I made them.

This was a beautiful Page 1 story: another fantastic preparation for the humble cauliflower…. It was so good, I've added it to my repertoire.

I also produced this piece, which goes to show you that blogging, wherever you are, and sharing delicious recipes, pays off. This recipe is from a wee town in Mississippi, and now, it is a famous crock pot roast. I made many tasty meals from this project. 

Lots of goodies all-around. I am so happy 2016 is off to this bright start and I cannot wait to see what's around the corner. Good food, no doubt. ;)

Have a delicious weekend, dear ones!

2015 Saveur Blog Nominations

Click here to nominate me

It is that time of year again, for the annual Saveur Blog Awards. Please nominate my blog, http://lickingtheplate.com, for Best Food Photography and Most Delicious Food. Nominations are open until March 13th. Add your two cents and help me become a finalist!! :D

Thank you for your love of my work, and for believing in me. 

Here's to lots more good eating!!!

Winter Stew and Soppressata Cheese Breads at Anthology & the 2014 Annual Gift Guide

I've made a lot of stories I'd call special. But this one is special in that it is a straightforward, delicious go-to in the cold weather months. And it possesses a sense of childhood indulgence (I'm pointing at you, amazing cheese breads). Finally, this story is special because the independent makers and excellent customer service folks over at Scoutmob helped me actualize my concept in full glory.

Here's the newest feature at Anthology: a fireside winter picnic with friends, delicious comfort food, and the beautiful objects that enhance our lives.

What is Scoutmob, you might be asking? A great curated collection of over 1000 makers who create high-quality and limited-edition goods, all made here in the USA. Real people making things. Beautiful things made to last. What's not to love?

The ceramic quail egg chili bowls set the stage for my three bean Tuscan inspired stew. Jessie Lazar makes contemporary heirloom pieces and her workmanship is delicate yet unfussy. 

As far as the stew goes, why settle for one bean when you can have the amazing textures and flavors of three? Savory and buttery great northern, flageolet, and cannellini. YUM.

This gorgeous solid walnut board made an ideal presentation for the cheat's soppressata cheesy breads. 

And the backdrop for lolling the afternoon away with amazing food and friends…? This colorful and hand-woven rug by Re:loom. I've included them in my annual gift guide, below. I love championing people who are doing things right. 

See the full story and recipes at Anthology!

Now, for beautiful objects to treat yourself and your loved ones - 

2014 Annual Gift Guide

1. I've gone crazy for ceramics this year. There are so many talented people producing in clay, and it is easier than ever (thank you Instagram) to access their creations. It can be a bit much to keep track of, but for me, it's quite tantalizing. I have to prioritize in my line of work! That said, I am in love with Marité Acosta's pieces. They are elemental and functional, and timeless. Her work appears in the stew story, vessels holding mascarpone and marbles (no, I didn't plan that tongue-twister…).

2. Made from repurposed and sustainably harvested Mango wood, these sleek candlesticks from designer Michael Dreeben reference modernist style while incorporating traditional craft practices. They make a graphic, elegant statement in any space.

3. I only recently found out about Brooklyn woodworker Ariele Alasko's gorgeous carvings and inlay work. It seems she has a lot of fans, as her shop sells out as soon as she has new work to share. Brava Ariele! And good luck snagging one of her unique creations.

4. The photography in Bitter is stunning, and honestly is what drew me to consider making it part of my collection. Aya Brackett is the talent behind the photography, and Jennifer McLagan the author of this seductive book on the bitter taste.

5. George Steinmetz, the famed National Geographic photographer, has named is opus Desert Air. His favorite places are those most hard to get to, and he captures them from a motorized paraglider. No big deal. This book shares page-after-page of stunning images that everyone will appreciate.

6. For the fur baby in your life, this fantastic hexagonal wall-mounted work of art is the purrrfect splurge.

7. This is the board I used for the stew and cheese bread feature, and I absolutely love it. Crafted in a timeless form, I look forward to all the entertaining uses it will serve!

8. All rugs by Re:loom are hand-woven from donated and repurposed fabric, by homeless and low-income families. This initiative, based in Atlanta, creates a sustainable income for people, as well as provides affordable housing and health care. Each is a limited edition product and made with great attention to detail. One of their rugs is the backdrop to my delicious stew story, and I am eager to incorporate it into my home. :)

9. Freedom Soaps is a local brand here in Alabama. Each of Chasity Curtis' body products smells amazing and contains only the most elemental ingredients. I'm a huge fan, so much so that I am photographing her product line for a new launch in 2015. This activated charcoal soap is one of my favorites!

10. Many of us already know about the beautiful goods at Quitokeeto. The addition of this potter's beautiful pieces is no exception. They're even oven safe! Now, to be fast enough to acquire one…

11. This Oaxacan Molé Sauce is rich, smoky, and spicy in all the right ways. It's another curated item at Scoutmob, something I keep on hand for unexpected entertaining, or even to dip into by myself. Small batch, out of Portland.

12. Kind of a dream piece, this gorgeous knife incorporates reclaimed materials, like old saw blades and burlap from coffee bags. That these are dream pieces may be a good thing, as current lead time for orders is 23 months (!!). With as much work as I have in the kitchen, this knife would quickly earn its keep….

13. Last but not least is another new-to-me maker out of New York. Susan Connor hand-designs each of her creations and incorporates wood block printing to articulate them. I'm taken with so many of her works. This pillow joins my lust-for collection.

If the notion of the holidays inspires you to give in the bigger sense, here are some organizations that will greatly appreciate your contribution:

Friends of the Earth - Campaigns in climate, food, land, and water to bring balance back to our ecosystems and our people.

350.org - Worldwide. People-powered, climate change-centered actions.

Center for Biological Diversity - Spotlights threatened and critically endangered species around the world, and mounts campaigns to raise awareness and halt further habitat destruction/poaching/harmful legislation, etc.

Real News Network - Telling the news the way it should be: based on facts. Ad-free, with contributions from award-winning journalists spanning the globe.
…………

I'm still amazed we are nearing the close of 2014, but upon reflection, am so grateful for this knockout of a year. It's one for the record books!

Thanks for reading, as always, and for all the support you've given. It means the world to me!!! xxx

Garden & Gun, a Story About Me, Lots of Fun at New York Times, and the Summer Disappeared

This past springtime, the flurry of activity really took hold. I went so far as to map out each day from start to end so that I could keep track of timing: the dizzying myriad projects underway, along with new ones, all clamoring for space. The time has come where many fruits of that labor have ripened, in and amidst my steady work with the fine people at Anthology and The New York Times.

Where Women Cook, a Southern quarterly, asked to feature me. It tickled me so! Not just to produce recipes that I thought would translate into beauty on the page (and of course be dynamite tasting), but to have those recipes be my own creation; what I deemed relevant and lovely. All that, accompanied with my story. Talk about humbling.

I love the results. The newest issue can be found at Barnes and Noble. Pick up a copy and tell me what you think!

portrait by the wonderful Jim Lafferty

Here are some of the photographs featured, and some favorite outtakes -

beetroot cure ingredients that comprised the above finished dish

Grinding nuts into a powder to incorporate

 

This crumb-topped apple crostada is certifiably amazing

During that same time frame, my editor at Garden & Gun had an ambitious story she needed turned around in record time, and of course I said 'no problem!' The idea: the best southern breakfasts. One could write volumes I imagine. So off I went to Oxford Mississippi to capture breakfasts done big by none other than Chef John Currance, at the original Big Bad Breakfast. Needless to say there were grits involved, and lots of bacon-related elements…here's the online version - check out the full story in the magazine, out now.

Other fun and colorful stories of note, The New York Times has been using my skills at cooking, styling, and shooting on the regular. This great piece was printed last month and took up most of the front page - wahoooo!!! (Online story, here.)

Not only did my piece grace Page One, but I was right beside an equally great story about none other than Betty Fussell. She's been writing up a storm - and of the no-nonsense variety - for the last five decades. Betty is also an amazing human. I am blessed to call her a friend, and I even interviewed her here a while back, for my Luminary series. Available online, both articles are worth having a good look at.

In other NYTimes news, there's this indulgent sweet corn risotto. Insanely yummy.

Also, a story about Basque recipes for the under-appreciated green pepper, like this Piperade. Savory and a delight (but I still prefer red or orange peppers most any day…)

Did you see this yummy piece about these brown butter and coconut financiers? Holy moly they were good.

Whew.

This comprises work that's out in print right now. More g-o-r-g-e-o-u-s stories soon to debut! I hope these will keep you sated, at least for the time being. ;)