Best Food Styling nomination at IACP, Brooklyn Family Food Fest, Winter (wishing for spring) Eating

News that made my week: I've been nominated for Best Food Styling by the International Association of Culinary Professionals! Awards ceremony, tonight. It's terrific company to be in, so whatever happens will be amazing.

There are also recipes to share. Let these images serve as a proper tease, and look for an update here in the next day or two for the full goodies....

In further news, come see me at the Family Food Fest next Sunday. I'll be a participating author sharing tips and tricks with a recipe from Kid Chef, and signing copies! It's March 4 at noon - bring the whole family to experience cooking demos, hands on cooking classes, fun food-related interactive activities and more, at the Brooklyn Marriott. Use code familyfood for $5 off the ticket price - full details here. 

Hopefully by then, we'll start seeing glimpses of spring. I am r e a d y for it.

Kid Chef Book Signing, Fort Greene BKLN September 10th + The Perfect Gazpacho Recipe

Come say hi and sample the Kid Chef summery corn and watermelon salad - with bright garnishes! - this coming Saturday. I'll be in the center of the Fort Greene farmers market at the Food Book Fair tent, from 10am-12pm, and the weather forecast looks perfect! 

Speaking of perfect, as summer (very unfortunately) winds down, I wanted to share the gazpacho gulps recipe from Kid Chef here. It is refreshing, super flavorful, and easy to make. I fancied up this version with fun garnishes - also easy - making for a beautiful presentation and extra textural delight.

Gazpacho Gulps from Kid Chef

Ingredients

2 lbs ripe red tomatoes, cored and cut into chunks

1 cubanelle pepper cored, seeded and cut into chunks

1 cucumber, peeled and cut into chunks

1 small white or red onion, peeled and cut into chunks

1-2 cloves garlic, peeled and cut in halves

2 tsp sherry vinegar, plus more to taste

kosher salt and freshly cracked pepper

½ cup extra-virgin olive oil, plus more for drizzling

Purée ingredients: In a blender, add tomatoes, pepper, cucumber, onion and garlic. Blend at high speed until very smooth, about 2 minutes. Stop periodically and scrape down sides with a rubber spatula. Season with salt and pepper.

With the motor running, add vinegar and slowly drizzle in the olive oil through the feeder cap. The mixture will become pinkish or bright orange. Blending as you add the oil will emulsify the mixture, making it a creamy texture.

To serve: Transfer gazpacho to a glass pitcher or jar and refrigerate for 3 hours or until well chilled. Before serving taste and adjust salt, pepper, and vinegar as needed. Serve in small glasses with a drizzle of olive oil, preferably sipped in the sun. Leftover gazpacho will last up to 5 days, kept refrigerated and covered. Give leftovers a good stir just before serving.

In the version here I crushed breadcrumbs and minced hard salami, fried them together in a skillet until golden and crispy, and scattered onto the gazpacho. That, along with snipped chives and parsley flowers, some halved tiny tomatoes, and a drizzle of good olive oil, and there was some very good eating to be had. 

Recent press for Kid Chef

I wrote a column about how to keep lunch interesting at Food52, which just debuted. As with Kid Chef, in it I break down how to make simple tasks of meal preparation, and even, how to rethink what a meal ought to be. For me, fun and delicious are at the top of the list.

Weelicious included Kid Chef in a sweet lineup of great kid-friendly books. Read more here.

Poppy Tooker dedicated last week's episode of her radio program, Louisiana Eats to young cooks. We did an interview together, which you can listen to here. Still cutting my interview chops and radio voice…. ;P 

The National Post in Canada did a lovely writeup featuring Kid Chef in back-to-school glory. 

In recent cook - style - shoot work……

Did you see the juicy story I produced in the Sweet Paul summer issue?  You can find it here, as well as many Anthropologie and Barnes&Noble locations. 

This terrific tomato galette recipe is another ideal use for your tomato bounty...

Recent projects with The New York Times…..

Hands-down delicious cast iron story with Julia Moskin and Charlotte Druckman - 

Crisp toffee bars

flattened chicken thighs

A leftover chicken salad - so good. Could easily be a page from my own playbook - 

For your armfuls of summer squash, this gratin duo -

 Look for more Kid Chef events in NYC as we swing into full back-to-school mode. There's always good eating to be had over at Instagram, and soon, I'll have more delicious content I can share with you here. 

Make something new today. Maybe it'll turn out terrific. You get the satisfaction of trying something new, and bonus - exciting new eating in your repertoire to revisit again and again. XO

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!

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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.

Blueberry Peach Crisp - My Newest Anthology Story, and "Feeding the Fire" Recipes with the New York Times

You know how when summer arrives, you don't want to cook anything? That thankfully, all the food around you is so fresh, sensual, and flavorful, you don't have to? Yeah. Me too.

There isn't any reason to cook peaches and blueberries. Unless you want an outrageously satisfying dessert. And because I'm a sucker for pie and all things cooked fruit (though this is much easier), I turned on my oven during summer in Alabama and decided to give this idea a whirl. So much *Yay* I made that choice. 

I'm sure all my friends who got their morsels after the spoils got divvied up are happy about this too. So will you, if you choose to make this fantastic blueberry peach crisp, the newest installment in my column at Anthology.

Edit: with Anthology now gone, see below for the full recipe -

Blueberry peach crisp 

serves 8

for the fruit:

3-4 lbs tree-ripened peaches - I tried to find organic and it was impossible (see if you have better luck!)

4 cups organic blueberries

1 tsp lemon zest

1 tbsp fresh lemon juice

1/4 cup brown sugar

1 tbsp all purpose flour

pinch kosher salt

for the crisp:

1 1/2 cups rolled oats

1/2 packed cup brown sugar

3/4 cup all purpose flour

1 1/2 sticks pastured butter, cubed and freezer-cold

3/4 tsp cinnamon

2 tsp fresh ginger, grated

pinch salt

vanilla custard ice cream, for serving 

In a large bowl, combine all dry ingredients and stir with a fork to incorporate. Add ginger and butter to mixture and work butter into dry ingredients with your fingers, until pea-sized crumbs remain. Refrigerate.

Preheat oven to 375 degrees (F). Stir together lemon juice, brown sugar, zest, flour, and salt. Add fruit and toss to combine. 

Pour fruit mixture into a large baking dish and then spoon oat mixture to cover. Bake until crisp is golden and juices bubble, about 50 minutes. Allow to cool on a wire rack for at least 20 minutes. 

Great served warm, room temp, and even cold. This fruity number is excellent all by itself and of course is amazing topped with ice cream. This crisp is so virtuous you could even eat it for breakfast…..

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To start the meal to which this crisp offers grand finale, these three recipes I produced for The New York Times most recently should do the trick. The coffee-brown sugar-spice rubbed, slow-cooked pulled lamb shoulder is a definite new favorite….

Here are a few outtakes I loved -

bacon making another starring appearance with this iceberg salad 

broccoli is delicious - here is more proof to that truth

this pulled lamb was ah-mazing. make it. see for yourself. 

I am about to embark on a trip to New York. About to have a blissful upstate weekend away. These are things which will provide a break in my day-to-day. Maybe even renewal. Don't get me wrong, I have a lot of fun, but change is good to keep it all perspectivized…..

Also - Oh! Did you see this? 

I'm number one on the list of food stylists who will make you hungry. How cool is that?! Come eat with me. I have food, and we all need to eat. 

If you can't come over, at least follow along with me on the daily fun-slash-food-rescue-missions, over on Instagram. I do try to keep things interesting.

And have a remarkable summer! We all know it's going to zoom before our very eyes…. 

Lift a glass of rosé with loved ones. Eat some grilled squid, a lobster roll, or a bowl of tomatoes dabbed in good mayo. Leave your footprints (and only that, please) on a beach. Revel in the sun-kissed sparkling water surrounding you in a boat excursion, or the mesmerizing fire dance huddled in front of a nighttime campfire. 

Whatever you do, eat good food. Thank you for the love!

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.
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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

Tomatoes: Favorite Panzanella Salad, My Family Gazpacho, and More

It's tomato season here. Which means I have been gorging on my favorite heirlooms. This panzanella, constructed of oil-soaked torn-and-fried bread, the bright kick of fresh basil and alliums (in this case chive blossoms), and the juiciest tomatoes around, my favorite tomato salad is something you should make. Go to Anthology for the recipe in my latest installment and revel in edible art. 

I've made this heavenly thing three times in the last couple weeks. It is that good.

When this or fat tomato wedges, eaten one-after-the-other (and dressed in the barest of sea salt and olive oil)  haven't been on the menu, I've been swimming in my family's gazpacho recipe. Recently produced for Food52's Heirloom Recipes column, this bowl of veggie confetti is perfect. Like it says: looks like a salsa, eats like a soup, tastes like a salad. Yum.

Plentiful sunshine and bright food which needs so little done to it to be amazing… it's summertime!

If you're hankering for more summery eating, don't miss this story from last month's Anthology feature. Three succulent recipes definitely worth incorporating into your daily eating.

That is not all.

The newest printed Anthology Journal - out in just a couple weeks - showcases my lushly produced piece featuring some of my grandmother's recipes. It's a beautiful story. Catch a preview of it, here:

There are many more goodies lining up. Here is a new one which debuted last week in The New York Times.

Just add the grill and you are good to go!

I'm trying to really savor this food, this time. I know delicious fall recipes await me, but I am loving the simplicity and perfection of this summer. Closing my eyes to relish these moments and make time slow down. Just a little.

Thanks as always for accompanying me on this journey. xxx ;)