In fact, I immediately headed straight into the kitchen to make a batch for myself. Elizabeth’s approach to sweets and desserts is as beautiful as it is approachable, and the celebration of seasonal ingredients in their greatest form is an art that Elizabeth excels at.

Elizabeth Ho’s Favorite Linzer Cookie Recipe

We’re big holiday cookie box fans over here, and I’m stoked to add Elizabeth’s linzer cookie recipe to my gifting exchange this year. Linzer cookies, especially for the holiday season, feel extra special. I shared this chocolate orange version last year. And while the idea of sandwich cookies can be intimidating, once you get in the groove, you’ll impress everyone with the fanciful treat that looks like you’ve spent days baking.

Ahead, Elizabeth shares her recipe with us and her approach to baking with the beauty of the seasons. Plus, get ready for her delicious flavor variations for these linzers, so there’s something for everyone on your list.

Elizabeth Ho

Owner of Birdhouse Bakeshop, Liz’s work is rooted in the beauty that comes from quality and simplicity. Always flourished with seasonal blooms, her bakes are an outpouring of love, memory, and sharing of her Chinese Malaysian heritage. In her little home kitchen, Liz spends her days creating inventive cakes, alongside a small everchanging menu of pastries, for locals in Edmonton, Canada.

How would you describe your baking and food philosophy?

I think baking should be loving and emotional, but also practical. I always create in a way that feels nurturing, intimate and calming to me. Often that means focusing on simple (and nostalgic) ingredients, thoughtfully paired and prepared. I want my recipes to tie into something personal—whether that’s memory, family tradition, or place. But I also think it’s important to make the most of what surrounds you. I love the ways food and pastry can bring us closer to the cycles of nature and of a season.

How did you develop this recipe?

I’m almost always very inspired by transitions—in life, in mood, amid seasons. I wanted a recipe that adapted easily to all those changes. These cookies make it very easy to embrace my current cravings, surroundings, and what catches my eye at the farmer’s market or grocer.

I thought about the filling first, and that’s really what makes this cookie. It’s a soothing shade of pastel—balanced, tangy, and allows you to use the winter citrus available to you. I like to approach recipes by looking at the ingredients in front of me and considering how they’ll intertwine, not only in taste but in color and in palate. The buttery biscuit is a classic shortbread. It takes on flavoring well and pairs nicely with any jam, curd, cream… whatever lights you up in the moment. 

What makes this recipe your go-to for holiday baking?

These are versatile and nut-free (many traditional linzer cookies contain almond). The dough can be made in advance and comes together in a pinch. Perhaps most importantly, they look stunning in a holiday cookie box!

What are your must-have kitchen tools for this recipe?

This recipe doesn’t call for any fancy equipment, but a mixer (handheld or stand) will come in handy. Have you been waiting all year to use those darling cookie cutters? This is your moment! If all you have is a glass cup, use the top as a cookie cutter. If you don’t have a small enough cutter for the center of the cookie, the back-end of a piping tip works just as well. 

What standout ingredients make this recipe special? 

Winter can be a melancholy time of year—sometimes excruciatingly so if you live in a colder climate, like I do. Playing with bright and boldly-colored fruit helps! These cookies’ filling pulls from the natural abundance of winter’s produce. Citrus is easily found, and any leftover filling can be eaten on toast, pancakes, cake, ice cream, or by the spoonful. The cardamom in the cookies adds a nice warmth, but a teaspoon of coconut extract would be dreamy as well. 

I’m all about unexpected flavor pairings—or rather, weaving together simple ingredients, in a unique way.

What ingredient swaps can be made in this recipe?

For the citrus curd, use whatever is available to you. Grapefruit, blood oranges, and Satsuma mandarins are my favorite. Some flavor variations include:

Lavender & Strawberry. Replace the cardamom and orange zest with two teaspoons dried culinary lavender rubbed into the sugar before beating. Use your choice of strawberry jam, in lieu of the citrus curd.

Orange Blossom & Pistachio. Replace the cardamom with ½ teaspoon orange blossom water/essence, and a spoonful of your favorite pistachio cream, or butter (store-bought or homemade). Hazelnut works great with the orange blossom, too. 

These are such a great vessel for your favorite spices, zests, extracts, fillings. So play around with it! Apricot and anise, blueberry and black tea, coconut and dulce de leche. Follow your baking heart and intuition. These cookies do not discriminate. 

What favorite baking hacks have you learned over the years?

Thankfully this recipe is so simple, it doesn’t require any hacks. I do like to make the dough a few days in advance, to save some time the day of. A good rest in the fridge allows the flavor to develop too. Here’s a tip: almost any cookie dough will taste better after a 1-3 day rest in the fridge! 

After rolling and cutting out the dough, you can store the cut-outs in the freezer (sealed in a ziplock or airtight container, for up to a month), to be baked when you need them. A bit of time in the freezer before baking helps the cookies maintain their shape as well. 

What advice would you share with beginner bakers?

Baking is not about having all the professional equipment, a perfectly stocked pantry, or access to specialty ingredients. It’s about finding wonder and inspiration in simplicity, in your surroundings, in memories, and using that to create something nourishing.

Curiosity can be your biggest strength, and perfection is more an idea than a way of life.

For me, baking allows me to be ambitious and open to possibilities, yet humble enough to know when to let go—of an idea, of control. Maybe you didn’t find quince at the market; choose seasonal pears or apples instead. Don’t feel compelled to drive 20 minutes for orange blossom extract? Use a few teaspoons of orange zest, or use a floral that is exciting and nostalgic to you. Anything can be a starting point for a recipe.

If you show up, do your best, and don’t let imperfection or fear of failure be a deterrent, you’ll improve every time. 

What is the best part of creating recipes to share for people to bring into their own homes?

Every recipe is an extension of me—what moves me, what evokes memories of childhood, of my family’s heritage. It’s a passionate outlet, a personal labor of love, and it makes me happy knowing others can enjoy or find inspiration in it as well.

I hope people feel a sense of warmth, ease, and connection while baking one of my recipes. And I hope they feel inspired to punctuate the recipes in their own unique ways. Baking has taught me that while we can predict certain elements of the process, the outcome does not have to be perfect to be enjoyed. Embrace that! There’s a comfort and a romance to it. 

And I hope in sharing these cookies, people are reminded to cling tightly to what’s important—to cultivate love, community, and presence. 

What cookies are in your dream cookie box?

• These linzers
• Elisa’s ube halaya Ritz bars
• Chewy ginger molasses cookies (I love to add a pinch of five spice powder)
• Tea-infused shortbread
• Rose Wilde’s mango peppercorn corn cookies
• My mum’s favorite cashew sandies
• Aran Goyoaga’s oat almond miso cookies
• Dorie Greenspan’s chocolate sablés, always!

Anything else you’d like to share?

A few things that have my love and attention right now:

• Bread & Roses by Rose Wilde
• Supper clubs hosted by my dear friend Allegra
• Cherry Bombe’s holiday issue!

Linzer Cookies With Winter Citrus Curd

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• Author: Elizabeth Ho
• Yield: makes 16 cookies, using a 1.5-2 inch diameter cookie cutter

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Easier than you think, Elizabeth Ho’s linzer cookies are endlessly adaptable to fit any of-the-moment craving. They’ll be the standout star of your cookie box.

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Ingredients

Citrus Curd (makes just over 1 cup, enough to fill your cookies generously, with some leftover):

• 1/3 cup (78 ml) citrus juice
• 1 large egg
• 2 large egg yolks
• 1/3 cup + 1 tablespoon (75 grams) granulated sugar
• pinch of sea salt
• 1/2 cup unsalted butter, cut into 8 pieces

Cookies:

• 2 1/4 cups (282 grams) all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 cup (2 sticks, 225 grams) unsalted butter, softened
• 1/2 cup (64 grams) powdered sugar
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon vanilla paste or seeds from 1 vanilla bean
• 1 teaspoon orange zest

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Instructions

For the citrus curd:

1. Bring a small pot, with a few inches of water, to a boil. In a medium sized heat-proof glass or stainless steel bowl (one that can sit atop the pot of water) whisk together the citrus juice, whole egg, egg yolks, sugar, and salt. 
2. Keeping the pot of water at a simmer, on medium heat, place the bowl on top of the pot– like a double broiler. Using a rubber spatula, cook the mixture, stirring constantly, until it is very thick– thick enough that your spatula leaves a trail through the curd. Be patient, this might take up to 25 minutes.
3. Once thickened, remove from the bowl from the heat, and stir in the butter. Gently press a piece of plastic wrap over the top of the curd (this will prevent a layer of film from forming), and refrigerate overnight, or until fully cooled.

For the cookies:

1. In a large bowl, beat together the butter, sugars, orange zest and vanilla (with the paddle attachment, if using a stand mixer), until light and creamy—about 3 minutes. 
2. Add the flour, cardamom (if using), and salt. Mix on low speed, until the dough starts coming together into moist clumps.
3. At this point, you could press the dough into a disc, wrap in plastic wrap and refrigerate (or freeze) for a later day. Let it soften slightly before rolling out.
4. I like to roll out the dough immediately after making, between two sheets of parchment paper– roll it out to ¼ inch thickness. Place the rolled out dough, on the parchment, onto a large surface (a hard placemat, cutting board, cookie sheet), and freeze for at least 20 minutes.
5. Preheat the oven to 350 F, and line two cookie sheets with parchment. Using your cookie cutter (or the rim of a cup), cut out an even number of cookies (you should get 28-34, with a cutter that is 1.5-2 inches in diameter). Using a smaller cookie cutter, or back of a piping tip, cut a small hole from the center of half the cookie cut-outs. 
6. Place the cut-outs on your cookie sheets, about 1-2 inches apart; they won’t spread too much. Bake for 8-11 minutes, or until golden on the bottom. Allow them to cool completely before filling. 

Assembly

1. Dust the tops of the cooled cookies with powdered sugar. Flip over the bottom halves, add a spoonful of curd on top of each (about 2 teaspoons, or however much you desire). Place the cut-out cookies on top. Enjoy!

The filled cookies will stay fresh for a few days, in an airtight container, in the fridge. Any longer and they may start to soften.

Notes

• You’ll want to make the citrus curd first (the night before), so it has time to set and chill. 
• Use any citrus you love, in the curd! Grapefruit, mandarins, meyer lemons, cara cara or blood oranges oranges, or a mix of all
• The cardamom is optional. A pinch of cinnamon, or a teaspoon of coconut extract pairs beautifully with the citrus too.

The post The Linzer Cookie from Birdhouse Bakery is Everything We Love About the Holidays appeared first on Camille Styles.

Snacking Bakes by Yossy Arefi

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Yossy Arefi Shares Her Recipe for Walnut Cream Cheese Coffee Cake

Snacking Bakes, Yossy’s third cookbook, has arrived just in time for the holiday season. This new collection of recipes highlights desserts and sweet treats that are both delicious and incredibly easy to make. Almost every recipe in the book takes under an hour, requires just one bowl, and features simple, ingredients and accessible equipment.

While I already have some favorites from the book (including the marble cake and monster cookies!), this walnut cream cheese coffee cake is my go-to. Think all the best parts of a classic coffee cake, upgraded with extra warmth for the holiday season. Might I be inviting friends over just so I have an excuse to bake this cake? Of course.

Ahead, get all the deets on Yossy’s new cookbook—and the walnut cream cheese coffee cake recipe your holiday baking repertoire needs.

How would you describe your cooking and food philosophy? How has it influenced your recipes?

I’ve lived in a small apartment without a dishwasher for a long time, so I always appreciate quick and easy recipes that use minimal ingredients and minimal equipment. I extend that philosophy to my baking, too, which is why I loved writing Snacking Bakes.

Take this recipe for example. You just need an 8×8 pan, a couple of bowls, and measuring tools. It comes together quickly with no electric equipment in less than an hour!

How did you develop this recipe?

I wanted a delicious coffee cake that had a big bang for your buck. You have to make cake batter and a crumble topping, but the crumble also goes into the center of the cake along with cream cheese for a great buttery crunch that makes it a little more special than your average coffee cake.

What makes this recipe your go-to for the holidays?

This is a super easy, low-effort recipe with a ton of warm, toasty, and creamy flavors.

What are your must-have kitchen tools in the kitchen?

All of the cake and bar recipes [in this cookbook] can be made in an 8×8-inch pan. I love the ones by USA Pan. My other must-have kitchen tools are:

• a scale for measuring ingredients
• a sturdy whisk
• a flexible spatula
• half-sheet pans
• knives
• a small offset spatula

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What ingredients make this recipe special? 

Cream cheese, toasted walnuts, cinnamon, and the perfect amount of butter.

Can you make any ingredient swaps?

You could easily sub in a gluten-free flour blend for the all-purpose and whatever nuts or spices you like for the walnuts and cinnamon.

What is a cooking hack should all know about? 

I like to really maximize the effort I put into my cooking and baking. Even though this recipe has two components, the crumb topping is used twice to give this cake lots of interesting flavor and texture.

What advice do you have for beginner bakers?

Don’t be afraid to make mistakes! You learn a lot by just trying things and seeing what you like. Start with simple recipes, like the ones in Snacking Bakes, and work your way up to more elaborate and time-consuming bakes. 

What is the best part of creating recipes to share for people to bring into their own homes?

It is such an honor for people to make my recipes and for me to be part of their lives and celebrations in a small way. I love getting tagged in everyday baking posts just as much as birthday and holiday posts.

What other recipes from Snacking Bakes shoulder readers make first? 

Oooh so many! The monster cookies, blondies, mazurkas, brown butter marble cake—I could go on…

Follow Yossy online at apt2bbakingco.com and on Instagram at @yossyarefi.

“Snacking Bakes” Copyright © 2023 by Yasameen Arefi-Afshar. Published by Clarkson Potter, an imprint of Crown Publishing  Group, a division of Penguin Random House LLC, New York.”

Walnut Cream Cheese Coffee Cake

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• Author: Yossy Arefi
• Yield: One 8×8-inch cake

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This extra-cozy coffee cake has a secret. Along with the crisp and crunchy crumble topping, there is a layer of brown sugary goodness and rich cream cheese running through the center. Enjoy this cake warm just as it comes out of the oven, or bake it in the evening and reward yourself with a very tasty breakfast.

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Ingredients

Units USM

Walnut Cinnamon Crumble

• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (64g) all-purpose flour
• 1/2 cup (60g) chopped toasted walnuts
• 1/4 cup (25g) old-fashioned rolled oats
• 2 teaspoons ground cinnamon
• Pinch of salt
• 4 tablespoons (56g) unsalted butter, melted

Sour Cream Coffee Cake

• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 3/4 cup (173g) sour cream
• 8 tablespoons (113g)
• Unsalted butter, melted
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups (190g) all-purpose flour
• 2 ounces (57g) cold cream cheese

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Instructions

1. Position a rack in the center of the oven and preheat to 350 F. Coat an 8 × 8- 8-inch baking pan with cooking spray or brush with butter. Line the pan with a strip of parchment paper that hangs over two of the edges.
2. Make the crumble: In a medium bowl, combine the brown sugar, flour, walnuts, oats, cinnamon, and salt and stir to combine. Add the melted butter and stir until combined. The mixture will be sandy.
3. Make the cake: In a large bowl, whisk the granulated sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, and salt and whisk until smooth and emulsified.
4. Whisk in the baking powder and baking soda. Fold in the all-purpose flour with a spatula and mix to combine.
5. Spoon half of the batter into the prepared pan and smooth the top. Use your fingers to break the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Sprinkle half of the walnut crumble on top. Spoon the rest of the batter over the crumble and use an offset spatula or spoon to gently smooth the batter. Sprinkle the remaining walnut crumble on top.
6. Bake the cake until puffed and golden and a tester inserted into the center comes out clean, 35-45 minutes.
7. Let the cake cool in the pan on a rack, then use the parchment paper to lift the cake out and onto the rack to cool completely. Store loosely covered at room temperature for up to 2 days or a few days longer in the fridge.

The post This Walnut Cream Cheese Coffee Cake is the Ultimate Holiday Breakfast appeared first on Camille Styles.

To confirm: the many tasty sweets I encountered and devoured made it well worth the trip. Claire experiments with flavors drawn from her California upbringing and elevates them with a true metropolitan sensibility. Everything I tried—from the mango cupcake to her famous egg yolk chocolate chip cookie—has forever altered the way I think about sweets. As soon as I came back stateside, I cracked open Claire’s newest book, Love is A Pink Cake, and got to baking. And because summer is upon us and I’ve set out to incorporate fresh peaches into every meal and treat, I’m starting with none than her peach tarte tatin.

And just in case you have any hesitation before diving in, take heart: Claire was the creative genius behind Harry and Meghan’s wedding cake. Keep reading for the recipe, Claire’s tip for peeling peaches, and why this peach tarte tatin is the ultimate party trick.

How would you describe your cooking and food philosophy?

My philosophy is that I bake for flavor first and foremost, and I like to keep flavors quite pure. Baking seasonally is something I’ve always done and I encourage everyone to make the most of what’s at the peak of its season. In almost all of my recipes, you can substitute a seasonal fruit for whatever is called for in the recipe.

How did you develop this recipe?

Classically, a tarte tatin will be made with apples. But I tried one with peaches at a friend’s restaurant and it’s become my favorite type of tarte tatin. The peach leaf custard accompaniment is something that may be difficult to source but is well worth it if you can get your hands on some fresh peach leaves. Their almond flavor goes so well with the peaches. It’s so refreshing and unusual!

What makes this recipe your go-to?

This is a time-consuming recipe, but really satisfying. It’s also a crowd-pleaser because the big reveal of the upturned tart is very theatrical! It’s the perfect summertime dessert. If you wanted, one way to simplify this would be to use a really good store-bought puff pastry.

Is there a kitchen tool you recommend we have to make this?

I would always recommend you buy a spider, which is a Chinese slotted spoon that is great for poaching peaches. It cups the peach perfectly and gently. It also works well for flavoring the custard with peach leaves.

Other must-haves: a heavy-bottomed baking dish, either cast iron or copper. A good heavy-bottomed saucepan for making custards and caramels. A heat-proof rubber spatula, a stand mixer, a good whisk, a sharp knife, and an offset spatula. With that, you can do anything!

What standout ingredients make this recipe special? 

Fresh ripe peaches in season, peach leaves if you can get them, and a good homemade or store-bought buttery puff pastry.

Can we make any ingredient swaps?

For dairy-free, you wouldn’t be able to make the custard but would serve it with dairy-free ice cream. For the tart, you could use vegan butter and vegan puff pastry. That would work well and be delicious with vegan ice cream or a berry sorbet!

Any cooking hacks you’d like to share?

To peel a peach, you’re just very lightly poaching it in the water. It’s a great trick for a lot of recipes when you want a skinless peach. Just be sure you have an ice water bath so that the peels slip off easily and the peach doesn’t cook.

What advice would you give to someone who’s intimidated by baking?

Enjoy the process! It’s time-consuming but worth the effort. Read the instructions twice before you get started. And make sure you have all your equipment and ingredients ready to go before you begin. Timing is everything in this recipe!

What do you hope people feel when they make one of your recipes?

I really want people to think more like a cook when they’re baking. To think about balancing the flavors in my recipes because often desserts and baked goods are overly sweet. My role is to help people become more comfortable baking seasonally and to get them to trust their instincts as well as improve their skills. 

What other recipes from your book should we make first?

My Brown Sugar Victoria Sponge is a great introduction to baking layer cakes. And I really love all of the cookies in this book, such as the Blonde Peanut Butter Cookies and the Vegan Chocolate Chip Cookies.

What are your favorite, must-try treats at Violet?

The California Cake, and of course the cupcakes—especially the seasonal fruit cupcakes. And our famous egg yolk chococlate chip cookies! 

Love Is a Pink Cake by Claire Ptak

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Peach Tarte Tatin

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• Author: Claire Ptak
• Total Time: overnight + 60 minutes
• Yield: 8

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A sweet summer peach tarte tatin served with peach leaf custard.

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Ingredients

For the custard:

• 3 egg yolks

• 480 grams of single cream (2 cups)

• 2 tablespoons caster sugar

• 30-40 peach leaves, washed and dried (if you can’t get the leaves, add a drop or two of almond extract to the custard instead)

• Pinch of salt

For the tart:

• 8-10 large ripe but firm peaches

• 3 tablespoons unsalted butter

• 135 grams (1/2 cup + 3 tablespoons) caster sugar

• 500 grams (1 pound, 2 ounces) puff pastry, rolled into a 12-inch circle and chilled

 

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Instructions

1. Make the custard. Separate your egg yolks into a small bowl, reserving the egg whites for another use (they freeze well!). Add the single cream and sugar to a heavy-based saucepan and place over medium heat until foaming and hot but not boiling. Take a handful of peach leaves and steep them in the steaming cream for about 30 seconds. Dunk them and stir them around as they steep, then remove and discard the used leaves before adding another fresh handful. Repeat until all leaves have been used and the cream is a pale shade of green. To achieve the bright, fresh, peach-leaf flavor, you must work swiftly. Leaving the leaves for too long in the custard changes the flavor and is undesirable.
2. Next, temper the egg yolks with a few tablespoons of the warm cream, whisking until smooth. Add the tempered yolks back into the remaining cream, moving a heatproof spatula or wooden spoon along the bottom of the pan continuously. As soon as the custard thickens on the bottom of the pan, turn off the heat, stir in the salt, and pour the custard through a strainer and into a jug. Chill completely in the fridge.
3. Next, blanch the peaches. Bring a large saucepan of water to the boil. Have ready a large bowl of iced water and have a slotted spoon or small sieve to fish out the blanched peaches. Gently lower the peaches into the boiling water (don’t overcrowd the pan). The peaches will only need about 30 seconds in the water to loosen the skins. Lift one up out of the water and pinch the skin to see if it is ready to slide off. If the skin is still clinging to the flesh of the peach, slip it back into the water for a few more seconds. If it’s peelable, gently add it to the bowl of iced water. Continue until all the peaches have been blanched, then lift them out of the water bath and slip off the skins. Cut the peaches in half, remove the stones, and cut them into quarters. Set aside on a plate. Don’t worry about any oxidization that occurs as this will disappear when baked.
4. Preheat the oven to 425 F. Prepare a bowl of iced water large enough for a 10-inch cast-iron frying pan or copper tatin mold. (Or you could set this up in your kitchen sink).
5. Caramelize 2 tablespoons of the butter and 6 tablespoons of the sugar over high heat, swirling the pan now and then. Once the sugar has dissolved, use a wooden spoon or balloon whisk to bring it all together. Do not worry if it splits or crystallizes, as it will dissolve again during the baking process. You want a deep, dark caramel. Remove from the heat and immediately put the pan in the iced water to stop the caramel from coloring any further.
6. Arrange the peaches in the pan of caramel, bearing in mind they will be upside down when done, so make them look pretty. I place the curved side down into the caramel, core side up. Place a second layer of peaches on top, core side down, and press gently with your hands, coaxing them to fit together like a puzzle.
7. Cover with the chilled pastry circle, tucking the edges in between the peaches and the pan, then melt the remaining tablespoon of butter and brush the pastry with it. Sprinkle with the remaining 3 tablespoons of sugar, then pierce several times with a knife to allow steam to escape during baking.
8. Bake the tarte tatin for 45-55 minutes, or until the pastry is crisp and golden, the sugar has started to caramelize on top, and the peaches and caramel beneath are starting to bubble up at the edges.
9. Remove the tarte from the oven and allow to sit undisturbed for 10 minutes. Have ready a large plate that will completely cover the top of the tarte tatin. Using extreme caution, place the plate over the pan and, using an oven glove or tea towel wrapped around the outside, quickly flip the pan over and turn the tart out onto the plate in one smooth motion, being cautious of any hot liquid or steam that might escape. Serve with cold peach leaf custard.

Notes

The final step is quite fun to do at the table, so I love to get the custard made and the tart all prepped up to the last stage of tucking in the pastry, then chilling in the fridge until you sit down to dinner. Then you can pop it into the oven while you eat. This way you can flip it out onto a serving plate right in front of your guests.

• Prep Time: overnight
• Cook Time: 1 hour
• Category: dessert

Keywords: peach, tart tatin

Excerpted from Love is a Pink Cake by Claire Ptak. Copyright 2023 Claire Ptak.

The post The Creator of Harry and Meghan’s Wedding Cake Shares Her Favorite Summer Dessert appeared first on Camille Styles.

Montreal is one of my favorite cities, and every time I visit, I schedule out time in my itinerary for a meal at Janice’s restaurant, Elena. With her new cookbook, Salad Pizza Wine, Janice and the Elena team share their treasured collection of the restaurant’s well-loved dishes. Alongside pizza and pasta, the book highlights inventive salads, a mortadella sandwich that defines chef’s kiss, and desserts you’ll want to save room for.

Salad Pizza Wine: And Many More Good Things from Elena

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Janice Tiefenbach Shares the Secret to Perfect Pizza

But beyond the recipes, Salad Pizza Wine provides a detailed but understandable approach to elevating your pizza at home. From choosing the best ingredients to tips on stretching your dough for a cracker-like crust, consider this your one-stop shop for perfecting your pizza. And today, you’re getting the behind-the-scenes scoop from Janice Tiefenbach herself. Keep reading to get all the details on making her stellar Neopolitan Margherita pizza at home.

“My preference is for a natural approach to cooking. Instinctive, with respect for traditions but a desire for freshness and a modern sensibility.”

Janice Tiefenbach

Chef and author Janice Tiefenbach has been cooking professionally for more than 15 years. She is executive chef at Elena and Gia Vin & Grill in Montreal. Her food is an expression of love and joy. She is passionate about all manner of dough, vegetables and learning new things.

How would you describe your cooking and food philosophy? How has it influenced the menu at your restaurant, Elena?

My preference is for a natural approach to cooking. Instinctive, with respect for traditions but a desire for freshness and a modern sensibility. I try to follow a rule of simplicity and function. Every ingredient in a dish should be there for a reason, and to serve the purpose of allowing the featured ingredient to shine as much as possible. At Elena, we try to find a balance between respecting Italian culinary tradition but using the best ingredients we find closer to home.

What makes the Elena Margherita pizza special?

Our Margherita uses the best ingredients we could find as locally as possible. We use locally milled flour (not Italian imported), California organic tomatoes (Bianco di Napoli!), and Quebec Buffalo Mozzarella from an incredible local producer (Macioccia). The basil is from a local vegetable grower or our own garden and the olive oil is from our friends at Pacina.

Another thing that makes our pizza unique is the fact that it is 100% naturally leavened. Besides the integrity of all the other ingredients, the fact that it is a natural fermentation makes the dough a lot tastier and much easier to digest. 

What makes this recipe your go-to?

Margherita pizza is a straight-up classic. For many people, I think it’s the platonic ideal of what a pizza should be. It satisfies in a very fundamental way. The combination of the tangy/sweet sauce, the creamy and salty cheese, and the range of textures in the dough from tender and moist to crispy and charred makes it completely irresistible. It’s one of those foods that when I eat it my brain kind of shuts down for a moment and I don’t need to think at all. I just enjoy every bite.

What kitchen tool do you recommend for making this pizza?

I highly recommend investing in a portable pizza oven. My preference is the ooni for its incredible design and relative affordability. If you love Neapolitan-style pizza, you will never regret buying one of these. It’s very easy to use and produces an outstanding pizza. 

But if you aren’t ready to invest in an ooni and still want to try your hand at homemade Neapolitan pizza, I recommend investing in a pizza stone. It’s hard to replicate what we do at the restaurant in our wood oven in a conventional oven, so I often suggest starting with al taglio pizza. It lends itself much more to a home oven set-up. 

A pizza peel is also pretty essential and is not expensive at all. One of the steps that often trips up beginner pizza makers is transferring the raw pizza to the oven. Learning how to use a pizza peel will change the game.

Ooni Koda 12 Outdoor Pizza Oven

$319.96 (reg. $399.95)

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Margherita pizza calls for just a handful of ingredients. What makes this recipe special? 

When it comes to pizza, less is absolutely more. A little restraint pays off and allows a few ingredients to interact in a more direct way with surprisingly effective results. Sauce, cheese, oil, and basil are nice on their own. But together, they resonate and become much more than the sum of their parts. Investing a little extra in good-quality tomatoes and cheese is worth it. 

What tips and tricks can you share for making restaurant-quality pizza?

I suggest beginners double the dough recipe the first couple times you are making pizza. That way, you don’t have to stress so much if you mess up. The real secret to making good pizza is practice.  Professional pizza makers have spent literally thousands of hours learning how to perfect tiny movements when handling the dough. But basically it’s just a pile of dough with some sauce on top, so don’t be so intimidated! 

A couple of things to keep in mind:

• Keep the dough covered until you are ready to use it. Exposure to the air creates a skin on the surface of the dough which is not desirable.
• Dust your surfaces, dough, and hands with a little flour. This makes it so the dough isn’t too sticky and is less likely to stick to the peel or the counter. 
• Let the dough temper a bit before you try to work with it. Cold dough is more likely to tear. The more relaxed and warm the dough is the looser it becomes. After that, you don’t really have to do much to stretch it out. 

What advice would you give to someone who might be intimidated by making pizza at home?

1. Double the batch so you have some to mess around with. That takes a lot of the stress away.
2. Start with the al taglio dough. It’s a much wetter dough that yields way better results in a home oven. Everyone like to start with a win!
3. Don’t overload your pizza with ingredients. Too many toppings will weigh down the dough, leading to problems like holes in the dough or undercooked dough.

What do you hope people learn when they make your recipes?

I really love cooking for people and making people happy through food. My hope is that people get to share in a bit of what we do at Elena and it brings them the same joy and happiness at home. I hope people use this book as a guide and it helps to give them tools to cook the food that makes them happy. 

Follow Elena, Janice, and Coffee Pizza Wine on Instagram and keep reading to get Janice Tiefenbach‘s recipe for this Margherita pizza.

Neopolitan Margherita Pizza

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• Author: Janice Tiefenbach
• Total Time: 40 minutes
• Yield: 1

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Margherita Pizza is the benchmark for good pizzas and this simple recipe sets you up for delicious homemade success.

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Ingredients

Units USM

• 1 ball of Neapolitan Pizza Dough
• 1/4 cup canned crushed tomatoes
• 1 ball (75g or about 1/2 cup) buffalo mozzarella
• 1 tablespoon extra virgin olive oil + more to finish
• 6–8 leaves of fresh basil

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Instructions

1. Stretch the dough and transfer onto a pizza peel. 
2. To bake in an oven, place a rack in the lower third of the oven and remove the rack above it. Slide a pizza stone on the rack and turn up your oven to 500 F. Let the stone preheat for at least 1 hour before baking your pizza. (If you don’t have a pizza stone, you can bake the pizza directly on an inverted baking sheet without preheating it.)
3. Dollop the crushed tomatoes in the center of the pizza and, with the back of a spoon, gently spread the sauce in a circular outward motion, leaving 1 1/2 inches of uncovered dough around the edges for the crust. Be careful not to apply too much pressure to avoid damaging the dough.
4. Break up the mozzarella with your hands and spread it evenly over the sauce. Drizzle the pizza with a tablespoon of olive oil.
5. Take the peel and insert it into the oven at a slight angle until you can reach the back of the pizza stone. Give the peel a little shake to allow the pizza to start sliding off it—it should look like you are draping the pizza from the back of the stone to the front.
6. Bake the pizza for 8-10 minutes, until the center has set and the crust has formed nice golden and blistered bubbles. Once you are satisfied with the bake of your pizza, use the peel to remove it from the oven and transfer it onto a cooling rack. Let it rest for 1 minute.
7. Drizzle the pizza with more olive oil, transfer to a cutting board or pizza pan, cut and top with a few fresh basil leaves.

• Prep Time: 30
• Cook Time: 10
• Category: Pizza

Keywords: Margherita, Pizza

Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Photographs by Dominque Lafond. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

The post “Less Is Absolutely More”—A Chef Shares Tips for Making Restaurant-Quality Pizza at Home appeared first on Camille Styles.

But readers, this isn’t just any old poached salmon dish. While I think of fruit as more of a snack, as part of my proclamation to celebrate seasonal ingredients, I’m following Berens’ lead and showcasing it as the star of sweet and savory recipes alike.

It’s an approach to cooking that blends well with the ease and simultaneous elegance of the season. Berens’ new cookbook highlights both the simplicity of cooking with the seasons and the innovation to be found in leveraging a new technique. And at the core of it all is a careful, well-attuned understanding of flavor—how an ingredient as simple as an apricot or berry can elevate and transform a recipe.

We chatted with Berens about her favorite flavor pairings, how to choose the best piece of fruit every time, and why this simple poached salmon recipe is perfect for any weeknight.

Pulp: A Practical Guide to Cooking with Fruit by Abra Berens

Pulp, $31.50

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Abra Berens

Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. She is the author of Ruffage: A Practical Guide to Vegetables, a 2020 Michigan Notable Book winner and James Beard Award nominee, and Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes.

How would you describe your cooking and food philosophy and how has it influenced recipes like this one?

My cooking and food philosophy is ingredient-focused. I like familiar combinations and adding a gentle twist that feels interesting but not forced or out of left field. And ideally, I want my recipes to be efficient so that you have energy after cooking the meal to sit and enjoy it without a mountain of dishes.

For this recipe, I wanted to showcase the delicate flavor of apricots by poaching them, which is also handy because it can be done in advance. Then the bok choy and salmon are steamed at the same time for ease and efficiency. 

What was your process for developing this recipe?

I tend to develop recipes by tasting the primary ingredient that I want to showcase and thinking about flavor combinations that would complement it. The combination of flavors for this dish—ginger, chili, salmon, and bok choy—are inspired by Thai cuisine but pulled together to highlight the apricots. 

What makes this recipe your go-to?

I love this recipe because it meets all my requirements for a dish. It is super tasty while still being light, it feels a touch out of the ordinary by featuring apricots in such a savory application, and it is easy and efficient enough to achieve as a midweek meal. 

Can this recipe be made with minimal tools?

Both the apricots and the chili oil can be made in advance so the final cooking is in one pan. I tried making it by poaching all of the ingredients in the same poaching liquid as the apricots and that didn’t pan out. One of my goals is to be sure that if a recipe has extra steps or pans, it is really worth it. This is one of those cases. 

Is there a kitchen tool you recommend we have to make this dish?

I love a steamer basket. It is not fancy, inexpensive, and pretty old school. But I have been steaming more and find that it keeps the flavors very delicate, which often pairs well with a very flavorful condiment. 

What are your favorite standout ingredients in this recipe?

The apricots and bok choy. I was surprised by how well they paired together. They share a subtle sweetness and vegetal quality that really worked. 

What are some ingredient swaps to know about?

I love that this dish is free of most allergens. If you don’t eat fish, I would substitute chicken breasts or tofu. If you don’t have apricots, I would use peaches or even plums. 

We love a good cooking hack. What techniques make this recipe special?

It isn’t really a hack, but I rely on super flavorful condiments to make simply prepared dishes super tasty. In this dish, the chili oil and flavors in the poaching liquid add a ton. 

Can you share any quick tips for choosing the best seasonal produce?

Fruit tells you when it is ready. It should look appealing, it should smell great, and be generally inviting. That’s the first step. The second is that even the most scrutinized fruit can be disappointing. I find that either cooking or adding some sweetness or acid can salvage a disappointing piece of fruit. The cooking concentrates the flavor. Acid, like citrus or vinegar, lifts the existing flavor. Sweetness, adding sugar or honey, will mimic the sweetness found in a perfect piece of fruit when it is naturally lacking. 

What do you hope people feel or learn when they make one of your recipes?

I hope that readers feel confident after cooking one of my recipes. I write these recipes to have a bit of flexibility in them, so if you don’t have apricots (for example) you feel confident swapping in another fruit. I also hope that once making this recipe, readers will feel confident steaming salmon and bok choy even when not following this recipe. That poached fruit, chili oil, or steamed salmon will become part of the repertoire.

What other recipes from your book do you think readers should cook first?

I love the rum plum clafoutis recipe because it is so simple and so good and can be made with a variety of fruit—cherries, cranberries, rhubarb, or even blueberries. I also hope people make the brined cherries and salty snacks. It is such a surprising combination of flavors and is perfect for summertime happy hours!

Scroll on for the recipe for Abra’s Ginger Poached Apricots and Salmon, and if you make this poached salmon, be sure to leave a rating and comment below.

Pulp: A Practical Guide to Cooking with Fruit by Abra Berens, © 2023. Published by Chronicle Books. Photographs © EE Berger.

Ginger Poached Apricots and Salmon

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• Author: Abra Berens
• Total Time: 35 minutes
• Yield: 2

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A simple salmon recipe packed with flavor thanks to ginger poached apricots and chili oil.

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Ingredients

Units USM

• 2 cups dry white wine
• 1 orange (about 3 oz [90 ml]), zest and juice
• 1 lemon (about 1.5 oz [45 ml]), zest and juice
• 2 inches of ginger, peeled
• 2 whole star anise pods
• 2 green cardamom pods
• 2 pounds of apricots, halved and pits removed
• 1/4 cup neutral oil
• 2 tablespoons of chili flakes
• 4 salmon fillets (about 4 oz [120 g] each), skin removed
• Salt
• 4 to 6 baby bok choy (about 11/2 lb [680 g])

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Instructions

1. In a medium pot over medium heat, bring the wine, orange zest and juice, lemon zest and juice, ginger, star anise, and cardamom to a simmer. Add the apricots and poach until tender, about 4 minutes. Remove from the heat and let cool in the poaching liquid.
2. In a small frying pan, heat the neutral oil over high heat for about 30 seconds. Remove from the heat and add the chili flakes. Steep for 10 minutes.
3. In a large pot fitted with a steamer basket, bring 3 in [7.5 cm] of water to a rapid boil. Season the salmon all over with salt. Transfer carefully to the steamer basket. Steam, covered, for 5 minutes. Add the bok choy and steam for 4 minutes more.
4. To serve, place a fillet of the fish on a plate next to a couple of bok choy. Top with a few poached apricot halves and drizzle all over with the chili oil.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner

Keywords: salmon, apricots, ginger, chili oil

The post Abra Berens’ Poached Salmon With Apricots Is Sweet, Savory, and What We’re Making This Spring appeared first on Camille Styles.

And because we love a weeknight hero, we just had to get the details on one of Mia’s go-to recipes from the book—this Za’atar Crusted Chicken. Keep reading to learn more about Mia’s approach to cooking, her words to live by (“If it’s not delicious, it’s not good for you.”), everything to know about her guided reset, and of course, the joy of za’atar.

Mia Rigden Shares Her Best Cooking Tips

Mia Rigden

Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise. Rigden holds a Masters of Nutrition and Integrative Health from the Maryland University of Integrative Health, along with a Holistic Health Coaching license from the Institute of Integrative Nutrition, a Grand Diplome in Culinary Arts from the International Culinary Institute (formerly the French Culinary Institute) and a BA in English Literature from the University of California at Santa Barbara. She resides in Santa Monica, California with her family.

How would you describe your cooking and food philosophy?

I’m a nutritionist, so of course it’s important to me that my recipes are nutritionally-balanced and include health-promoting ingredients. But as a classically-trained chef and food-lover, I want them to be equally exciting and satisfying. I think the combination of nutrition and gastronomy makes for a more enjoyable experience, and that’s always the goal when I am creating a new recipe.

I like to think of myself as a guide. I’m not here to tell you what to eat, but rather guide you through your personal nutrition journey.

Personalized nutrition is about figuring out your nutrition needs and how to apply them to your lifestyle so that you can be successful. I like to think of myself as a guide. I’m not here to tell you what to eat, but rather guide you through your personal nutrition journey.

What flavors did you want to emphasize when creating this recipe?

I wanted to make something gluten-free with a dynamic flavor profile, so I swapped breadcrumbs for almond flour and za’atar—and it worked!

What makes this recipe your go-to?

Foodwise is all about recipes that are easy enough for a healthy weeknight dinner, yet exciting enough to serve to friends or loved ones over the weekend. This is one of those dishes. It’s just as quick and easy as it is fun and flavorful. Plus, my three-year-old will eat it, so that’s a major win!

We love a good one-pan, minimal-equipment recipe. What kitchen tools do you need to make this recipe?

This is a one-pan dish. You’ll need a couple of shallow bowls to create the crust, but it does not require any special tools. Make sure you have a pair of tongs for easy flipping and taking the chicken out of the pan. 

What stand-out ingredients make this recipe special? 

Za’atar is one of my favorite spice blends. Specific blends may vary, but it usually includes spices like oregano, thyme, sumac, marjoram and cumin, and sesame seeds. It’s such an easy way to add so much flavor (and nutrition!) to the dish. 

What are some ingredient swaps to know about?

If you don’t have za’atar, you could use another spice or spice blend, like an Italian blend or—my personal favorite—gomasio (a Japanese sesame salt that should be in everyone’s pantry!). 

We love a good cooking hack. What techniques do you use in this recipe to make it special?

Brining your chicken makes it immensely juicer and more flavorful. It requires a little advanced planning and prep, but it is well worth it.

“The Reset” is a crucial part of your nutrition approach. Can you tell us more about it?

I have been doing The Reset for over a decade and it has been life-changing for me. It’s given me so much vitality and energy and a deeper understanding of my body and what works for me. I look forward to it every year. 

The program [from Foodwise] encourages 21 days of delicious, nutrient-rich, and satisfying foods to help you feel your very best. If you want to have more energy, sleep better, re-evaluate your relationship with certain foods, kick habits that don’t serve you, or feel more confident in your body, you have to be consistent. I think it’s easier to be successful with it when you have a plan to follow and delicious food to eat. After those 21 days, you will have developed some healthy new routines you love while having the opportunity to rethink some of your old habits. 

What do you hope people feel or learn when they make one of your recipes?

My hope is that readers will love the taste and ease of the recipes as much as they love how this style of eating makes them feel. There is so much uncertainty and fear around nutrition. I want people to feel confident and empowered by their food choices; to love what they eat and feel great eating it. 

Are there any other recipes from Foodwise that readers should cook first?

The spiced tomato and shrimp bisque is a favorite, as is the chocolate avocado mousse.

Foodwise: A Fresh Approach to Nutrition with 100 Delicious Recipes by Mia Rigden

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Get the recipe for this Za’atar Crusted Chicken below, and follow Mia Rigden on Instagram and at her website, where she also has online courses, Nutrition for Food Freedom and Meal Prep Made Easy, and works with clients 1:1. 

Excerpted from Foodwise. Copyright © 2023, Mia Rigden. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

The post PSA: Your Weeknight Chicken Should Be Full of Flavor—Mia Rigden Shows How It’s Done appeared first on Camille Styles.

As I dove into her inspiring archive of recipes, I found myself happy dancing in the kitchen with each ensuing success. Nisha is a cookbook author and recipe developer behind the vegan food site, Rainbow Plant Life. Her creations run the gamut from elevated comfort food to weeknight recipes to globally-inspired flavors—all through the lens of vegan cooking.

And yes, each recipe—from her Crispy Baked Mac and Cheese to Palak Paneer taste so good you’d never think twice about the recipes being vegan. In the spirit of finding more ways to bring vegan cooking to all of our kitchens, we asked Nisha for all the inspiration. Below, she shares her tips for incorporating more plant-based meals into your week as well as the recipe for one of her go-to meals. (Trust me, her Vegan Indian Braised Chickpea Stew ticks all the boxes and more. Scroll to the bottom for the recipe!)

Nisha Vora Shares Her Best Vegan Cooking Tips

Nisha Vora

Nisha Vora is a vegan recipe developer, food blogger, and cookbook author. After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her case books for cookbooks and launched her dream career. On her website Rainbow Plant Life, she shares unique, flavor-packed plant-based recipes, and on YouTube, she is known for her funny yet educational cooking videos. Nisha’s first cookbook, The Vegan Instant Pot Cookbook, was published in 2019. She is currently working on her next cookbook.

When did you first start cooking vegan? How has it influenced your food philosophy?

Life is just too short to eat mediocre food! After nearly two decades of struggling with disordered eating and feeling trapped by diet culture, I am now happily at the place where I refuse to eat food that doesn’t bring me joy. When I first went vegan in 2016, I had to relearn how to build flavor because I could no longer rely on culinary crutches like parmesan cheese. This felt like an obstacle at first, but it quickly  made me a more creative (and better) cook. 

Instead of revolving my meals around a slab of meat, I started coming up with ideas of how to infuse main character energy into nutrient-dense ingredients like lentils and cauliflower. I found that pantry staples I had previously overlooked could supercharge countless dishes with big flavor. And I learned that you could recreate incredibly indulgent comfort foods using ingredients like cashews and tofu.  

Since going vegan, this whole new world of flavors and cuisines opened to me. Instead of keeping something basic like chicken breast + quinoa + roasted vegetables in heavy rotation, I now rely on flavor-heavy ingredients like Korean gochujang, Japanese umeboshi paste, and Indian curry leaves to build meals with big flavor. 

How did you develop this Braised Indian Chickpea Stew recipe?

Two years ago, I had just started testing recipes for my second cookbook (which will be published in 2024). One of the recipes was an oven-braised bean stew with white wine and vegan butter. It felt very French. And I thought, wouldn’t it be fun to mash-up these French techniques with Indian flavors? 

It’s not a traditional Indian recipe and not quite a curry, hence the name “stew,” but it has all the bold flavors you love about Indian food in a wholesome plant-based package.

What makes this recipe your go-to?

I love making this recipe in winter because it feels so hearty but it’s very good for you and feels like a warm hug from your favorite auntie. Plus, after you do some light sautéing, the entire pot gets sent to the oven for an hour. Which is a solid amount of time to do something else, like have happy hour with my partner on the couch. Or something less fun, like doing laundry. 

Is there a kitchen tool you recommend we have to make this?

You’ll need a Dutch oven or a stove-to-oven braising pan. A Dutch oven is a workhorse pan for me because I make a lot of stews and soups, and it can seamlessly go from stove to oven. It also retains heat well, much better than, say, a nonstick soup pot. 

While you don’t absolutely need to grind your own spices to make this recipe, it makes a noticeable difference in the flavor of the finished dish. A spice grinder is very helpful here unless you have strong forearms (or a mortar and pestle). 

And of course sharp, good-quality knives are a must in my kitchen. 

What stand-out ingredients make this recipe special? 

Cabbage features heavily here, and while that might not sound exciting, it really shines. It starts out crunchy and rubbery, but when sautéed and then braised, it releases its sugars and becomes slightly sweet and almost buttery-rich. It’s also so inexpensive. 

Green cardamom is one of the spices used here, and it brings this subtly sweet, almost heady aroma that works really well with the golden raisins. Raisins might sound weird, but they lend these pops of sweetness that temper the heat and acidity in this stew (they get delightfully plump and juicy when braised). 

Can we make any ingredient swaps with this recipe?

While you’ll get the best results with whole spices, there are ground spice substitutes provided in the blog post. If you don’t consume wine, you can omit and deglaze with vegetable broth and finish with an extra squeeze of lemon as needed. If you’re not a fan of raisins, omit them. Add a teaspoon of sugar at the end as needed to balance the heat and tang. 

What are your favorite kitchen tricks and cooking hacks?

Layering spices and aromatics! This technique is used heavily in Indian cuisine and is something I learned from my mom. Many Indian recipes, including this Indian-inspired stew, start by blooming whole spices (toasting them in oil). Since spices are fat-soluble, this process releases the spices’ volatile oils, where all the flavor lives. Afterward, aromatics like onions, garlic, and ginger are sautéed, followed by a brief toasting of ground spices. This layering process gives you the big bold flavors Indian food is associated with, but you can use this technique across so many cuisines and dishes. 

What advice would you share with someone who is interested in, but might feel intimidated by, vegan cooking?

If you’re feeling intimidated, start small. Pick one night a week to make your “vegan night” and commit to making one vegan recipe a week. For most people, once they see how good a meal without animal products can be, they tend to be open to trying it more.

And 2023 is the best possible time to cook more vegan food and to go vegan. There are so many amazing content creators out there sharing vegan-ized versions of comfort foods from every corner of the globe. If you follow these creators on Instagram or YouTube, it’s really hard to not get inspired. And you can make it more fun by doing this along with a friend or family member. 

What do you hope people feel or learn when they make one of your recipes?

The most gratifying part for me is hearing from readers about the impact my recipes have on their everyday life. Sometimes, it’s something big, like they’ve never been able to stick with a vegan diet until they started trying my recipes. Other times, it’s something smaller, like they have a kid with lots of allergies and dinnertime is usually stressful, but one of my recipes came to the rescue last night. 

Food brings so much joy and connection, and is truly the best way to bring people together. I hope that people experience a little bit of that when they make and eat one of my recipes. 

Are there any other recipes from your site that you think readers should cook first?

My lentil curry has been a fan favorite for the last five years, so I would start there. It’s easy, approachable, and just very delicious. If you’re really not into lentils, I have another curry with tofu that’s pretty fantastic. They’re both great for meal prep, too. 

For breakfast, try a tofu scramble or vegan pancakes.

And if you’re a chocolate fiend like me, definitely bake some vegan brownies. (Editor’s note: Be sure to save your aquafaba from the Braised Indian Chickpea Stew!)

Find more of Nisha’s recipes at Rainbow Plant Life, where you can find all of her recipes in printable form. And follow along on Instagram or YouTube for more inspiring vegan content.

Braised Indian Chickpea Stew

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★★★★★

5 from 1 review

• Author: Nisha Vora

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This Indian-inspired chickpea stew features lots of warming spices, chickpeas, cabbage, and carrots.

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Ingredients

• 3 tablespoons grapeseed oil
• 1 large yellow onion, chopped
• 4 medium carrots, sliced on the bias*
• 1/2 of a medium cabbage, roughly chopped (16-18 ounces or 450–510g)
• 4 garlic cloves, thinly sliced
• 2– inch (5 cm) piece of fresh ginger, grated or minced
• Kosher salt & freshly cracked black pepper
• 3 tablespoons tomato paste
• 1 – 1 1/2 teaspoons Indian red chili powder
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground nutmeg
• 3/4 cup (180 mL) dry white wine
• 1 1/2 cups (360 mL) vegetable broth (plus a little more as needed)
• 2 (15-ounce/425g) cans chickpeas, drained and rinsed
• 2 bay leaves
• 1/3 cup (55g) golden raisins (sultanas)
• 1 (14.5-ounce/410g) can diced tomatoes
• 1 cup (240 mL) full-fat canned coconut milk, stirred well
• Whole Spices: 6 whole green cardamom pods, 4 whole cloves, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 2 cinnamon sticks (2-3 inches long)
• For finishing: 1 teaspoon garam masala, 3/4 cup (9g) cilantro leaves chopped, plus more for garnish, Lemon juice (a few squeezes), 1-2 teaspoons organic cane sugar, as needed
• To serve: Coconut yogurt or other vegan yogurt, white rice, brown rice, or Indian flatbread such as naan or roti

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Instructions

1. Roughly grind the whole spices. Add the cardamom pods, cloves, cumin seeds, coriander seeds, and fennel seeds (not the cinnamon sticks) to a spice grinder or mortar, or pestle. Coarsely grind (just a few pulses with an electric grinder) – you want some texture to remain. Remove the empty cardamom pod shells.
2. Preheat the oven to 350°F/175°C.
3. Heat a Dutch oven or stove-to-oven braising pan over medium heat with 1 tablespoon of the oil. Once the oil is shimmering, add the roughly ground spices *and* the cinnamon sticks. Sauté for 60 seconds or until very fragrant, tossing frequently to prevent burning.
4. Add the remaining 2 tablespoons of oil to the pan. Next, add the onions, carrots, and cabbage. Season with ½ teaspoon kosher salt. Cook until the vegetables start to soften, 6 to 8 minutes. Add the garlic and ginger, and cook for another 2 minutes.
5. Add the tomato paste and stir frequently for 2 minutes to coat everything. If things start to dry out or seem like they might burn, add a splash or two of water and scrape up the browned bits. Add in the Indian red chili powder, turmeric, and nutmeg, and stir frequently for 1 minute.
6. Deglaze the pan with the white wine, scraping up the browned bits and fond from the bottom of the pan. Cook until the wine is mostly evaporated and the smell of alcohol has dissipated, about 2 minutes.
7. Pour in the vegetable broth, chickpeas, bay leaves, raisins, tomatoes, and 1 ½ teaspoons of kosher salt and black pepper to taste. Stir well to combine and bring to a simmer. Allow to simmer for 2-3 minutes, stir again, and then turn off the heat.
8. Put the lid on the pan, or if it doesn’t have a lid, cover tightly with foil. Transfer the pan to the preheated oven and braise for 1 hour, until the chickpeas and vegetables are soft. At the halfway mark, check to see if the liquid has evaporated somewhat. If so, add additional vegetable broth or water (about 1/4 cup).
9. Pour in the coconut milk and return the pan to the oven to braise for another 10 minutes. Take out of the oven and discard the bay leaves and cinnamon sticks.
10. Stir in the garam masala, cilantro, and a squeeze of lemon juice. Taste for seasonings, adding more salt or pepper as needed. If it’s slightly too acidic, stir in a teaspoon or two of sugar.
11. Serve warm with Indian flatbread or over a bed of rice. Dollop on some vegan yogurt before serving or serve on the side.

The post The Goddess of Vegan Cooking Shares Her Indian Chickpea Stew for Cozy Nights appeared first on Camille Styles.

I chatted with Veronica Garza, co-founder of the brand, to learn more about the inspiration behind the brand and book—plus the dish on a recipe I could eat every single day. Keep reading for the Garza family’s huevos rancheros, tips for infusing every meal with flavor, and a make-ahead tip to get breakfast on the table in a flash.

How would you describe your family’s cooking and food philosophy?

My mom has this incredible ability to make more with less. Looking back, my mom made some of my family’s favorite meals from what we already had on hand. We often had what my mom called Smorgasbord Night. It was a bit of everything—from our leftovers to quesadillas and nachos. Smorgasbords were her way of making sure all the kids (and often our visiting friends) had something we liked. This is also where we learned the importance of having people feel welcomed and included at the table. Meals like these always felt like a treat.

These days, because I like to use simple and nourishing ingredients to suit my dietary needs, I create recipes with accessibility in mind. On top of that, our food philosophy is about creating foods with salud y sabor, health and flavor. This way, we’re creating recipes and meals that are nostalgic and tasty—without sacrificing texture, taste, or experience.

How did you develop this Huevos Rancheros recipe?

Huevos rancheros are a traditional Mexican breakfast dish that translates to “ranch eggs.” It’s a naturally robust recipe because its base is made from some of our favorite foods: salsa, tortillas, and fried eggs. When it came to creating our own recipe to include in The Siete Table, we recalled weekend breakfasts at restaurants in Laredo, Texas. We remembered the sounds of crackling eggs frying in the pan and the smells of tomatoes, peppers, and onions cooking for salsa in my grandma’s kitchen on weekends.

So we developed our own Ranchero Sauce for this recipe, too. We used fresh ingredients like tomato, serrano peppers, garlic, and onion, for that extra layer of flavor and spice. In the end, you’ve got yourself a memorable and savory breakfast.

What makes this huevos rancheros recipe your go-to?

Among my family, this recipe is definitely a favorite and a go-to breakfast on days when we have an extra thirty minutes in the morning. It’s a little bit fancier than any of our usual weekday breakfasts (without being too complicated to make).

It’s also a great recipe to make for your entire family because it can be customized with a variety of toppings. I like to top mine with avocado, marinated red onions, lots of fresh red salsa, and cilantro. It’s not only a satisfying and delicious breakfast, but it’s also a dish that can be dressed up to your heart’s desire.

What are your must-have kitchen tools?

I use the cast-iron skillet to make the ranchero salsa for this recipe. It gets used in many other dishes in The Siete Table, too. I love the way cast iron heats up fast and cooks food thoroughly—especially when it adds a little char. For this reason, we also specify using a cast-iron skillet to make some of the condiments in the book, like Chile Oil and Salsa Tatemada. It’s definitely a kitchen tool I wouldn’t want to be without!

What stand-out ingredients make this recipe special?

What’s special about this recipe is the ranchero sauce. This recipe calls for a generous amount of ranchero sauce over everything because it’s so delicious. (But it can also be served as a side, just like a salsa). If you have leftover ranchero sauce, you’ve got the perfect sauce to top breakfast tacos, rice and beans, chilaquiles, and so on.

Can you make any ingredient swaps in this huevos rancheros recipe?

We cite a recipe for refried beans, which is also in The Siete Table. You can also use any of our Siete, or your favorite store-bought, refried beans. Similarly, you’ll need about eight tortillas. You can easily use our Siete Grain Free Almond Flour Tortilla or sub in whichever tortillas you prefer. As for modifying for dietary purposes, we try to offer options all throughout the cookbook to make each recipe as inclusive as possible. To make this recipe dairy-free, you can sub in any shredded dairy-free cheese instead of Oaxaca cheese. It will still taste delightfully delicious without any cheese at all.

Do you have any cooking hacks that make this recipe taste even better?

For this recipe, I like to use cooked salsa that we made the day before! Something about letting salsa sit brings out its best flavors and aromas. This way, when you make the ranchero salsa beforehand, it not only makes preparing the huevos rancheros quicker, but the flavors come together and shine through even better.

which recipes from the siete table should readers cook first?

It’s hard to say! With over 100 recipes and 80 amazing photos, it’s really whatever catches your interest first. Our chapters include everything from breakfast to dinner, snacks to condiments, and even curated menus for gathering—so you could also dive in based on meal or occasion.

Of course, my family and I all have our favorite recipes from the book. For example, my mom’s favorite is Apple Empanadas, my youngest brother’s is Crispy Papas, my eldest sister’s favorite is Arroz con Pollo, and so on. I’m excited to see which recipes people enjoy most!

What is the best part of creating products and recipes that people bring into their own homes?

So much of what we do is centered around helping people gather at the table in community. It brings us joy to know that our products help people do this regardless of dietary restrictions or preferences. We hope that our cookbook serves as another way to help people gather and add a little more joy to their lives.

We poured a lot of family stories, recipes, and even heirlooms into this book—not to mention time, love, and passion.

This cookbook is a massive milestone for me and my family. It’s our first official cookbook! When we held it in our hands for the first time, our mom, Aida, cried, saying how proud our grandma would have been to see this come to life. (And not just because we finally took the time to write down recipes that we normally freestyle with.) We’re excited to get this into the hands of others as a way of inviting them to our table, and connecting with them in spirit, salud y sabor.

The Siete Table by The Garza Family

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From the book THE SIETE TABLE by The Garza Family. Copyright © 2022 by The Garza Family. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

Photo credit to Kristin Teig and Aaron Pinkston.

The post Salud y Sabor—The Family Behind Siete Shares Their Signature Recipe for Huevos Rancheros appeared first on Camille Styles.

With her latest book, Healthy in a Hurry, the New York Times bestselling cookbook author is back with all her best gluten-free, grain-free, and dairy-free recipes. From no-cook lunches to freezer-friendly options and sheet pan dinners, Danielle’s recipes focus on getting healthy meals on the table with ease. And this turkey chili verde recipe checks all of those boxes and more.

Keep reading for Danielle’s kitchen tips and ideas for make-ahead, packed-with-flavor meals. Plus, she’s sharing the ingredient swaps for this turkey chili verde recipe that even a vegetarian like myself can’t wait to try.

How would you describe your food philosophy?

The easiest way to describe the way I eat is the paleo diet. It focuses on nutrient-dense meals that are high in vegetables, fruits, and good-quality proteins. When you eat a paleo diet, you learn to be aware of the ingredients in the foods you are consuming, and you try to avoid chemicals, fillers, and additives. That means choosing whole, real foods over packaged and processed whenever possible.

The foods that I avoid are those that cause inflammation and digestive issues for me and for many other people. Because good health and a healthy immune system originate in the gut, eliminating these foods has the potential to cause a major positive effect on your overall health and wellbeing.

Despite this, my mission has always been to create dishes that are full of flavor and incredible textures, while also trying to keep things approachable and enjoyable. The recipes in Healthy in a Hurry were all developed with this in mind and understanding that while everyone may want to eat a little healthier during the week, we don’t always have the time it takes to do so.

How did you develop this Turkey Chili Verde recipe?

I grew up eating a white chicken chili recipe that my mom made, and that I loved. I’ve always loved the acidity and brightness that tomatillos or tomatillo salsa bring to a dish, and would choose salsa verde over red salsas or sauces any day. Give me all the tomatillos and green chiles!

Since a paleo diet does not include legumes, getting a chili to thicken to more than just a brothy soup can be difficult. For this recipe, I simmer white sweet potatoes in the chili to give it more of a full body, and bits of cauliflower to add heartiness.

What makes this turkey chili verde recipe your go-to?

I go back to this one time and again because it’s always a crowd pleaser and because it’s so simple and easy. Especially if you take a short cut and use Siete Enchilada sauce. The method in which this recipe is written for Healthy in a Hurry is a make-ahead freezer rendition. It has you prepare it all in just a few minutes, then freeze it so it’s more of a meal kit that you can remove and cook quickly when you’re short on time.

Sure, you can cook it right away and enjoy it for dinner, but my favorite way to do it is double it up and freeze one whole meal as instructed, and the second for dinner that evening.  

What are your favorite methods for making this turkey chili verde recipe?

This is a one-pot meal at its finest! You can do it in an electric pressure cooker, or in a slow cooker. Or even in a Dutch oven on the stove.

I adore my Instant Pot for soups and stews and meal-prep dinners like this one. Mostly because you don’t have to have the forethought to defrost something. You can throw it in completely frozen and don’t have to worry about food-borne illness like you do with frozen meats in a slow cooker. 

What stand-out ingredients make this recipe special? 

The seasoning mixture is really unique with the hint of cinnamon in it and the use of white pepper. If you can, find dried Mexican oregano—it will take the flavors to a whole new level!

Can this recipe be made vegetarian?

Everything in Healthy in a Hurry is already gluten-, grain-, and dairy-free so you don’t need to make any swaps there, but this chili could easily be made vegetarian as well. Instead of the ground turkey, just bump up all the veggies. I’d suggest adding diced zucchini and even some minced portobello mushrooms here.

What are your go-to hacks for making cooking easy and delicious?

When you prep, batch-cook, and freeze meals ahead of time, it can really make your entire week less stressful. Plus it’s always so nice to “find” a fully prepared meal in the freezer on a hectic night or for unexpected company.

What Healthy in a Hurry recipe should readers make first?

The sheet pan Spaghetti Squash with Chicken, Bacon, and Ranch! So easy, and such a crowd pleaser for kids, adults, and even those who don’t have to eat grain- or dairy-free.

What is your favorite part about creating recipes?

Anytime someone has to give up a food they love, whether for allergies, autoimmune disease, chronic illness, or just to eat a little healthier, we mourn those foods that were staples in our traditions. Recreating those foods people think they’ve lost forever and getting to give them back that gift in their kitchens is by far the most gratifying part of my job. 

Reprinted from DANIELLE WALKER’S HEALTHY IN A HURRY by Danielle Walker. Copyright © 2022 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC. 

Photographs copyright © 2022 by Aubrie Pick.

Turkey Chili Verde

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• Author: Danielle Walker

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Description

A delicious weeknight chili for cozy nights in!

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Ingredients

Units USM

• 2 tablespoons avocado oil
• 2 pounds ground dark-meat turkey
• 1 small head cauliflower, cut into small florets
• 1 pound white-fleshed sweet potatoes or parsnips, peeled and diced
• 4 (4-ounce) cans diced green chiles
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground cinnamon
• 4 to 5 cups chicken Bone Broth (use recipe from Healthy in a Hurry or use store-bought, like Bonafide Provisions or Bare Bones, or a low to no sodium broth)
• 3 3/4 cups green Enchilada Sauce (use recipe from Healthy in a Hurry or use store-bought, like Siete)
• Cilantro leaves, lime wedges, grain-free tortilla chips, and/or dairy-free sour cream, for serving

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Instructions

1. In a large Dutch oven, heat the oil over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon and stirring frequently, for 3 to 5 minutes, until browned. Transfer to a resealable bag or glass container and let cool. Add the cauliflower, sweet potatoes, green chiles, cumin, oregano, salt, pepper, and cinnamon. Seal tightly and refrigerate for up to 3 days or freeze for up 6 months.
2. To Use an Electric Pressure Cooker: To cook from frozen, partially defrost the container in a bowl of warm water for 15 minutes. Place the partially frozen ingredients in the pressure cooker, add 4 cups of the broth and the enchilada sauce, select the manual button, and cook at high pressure for 5 minutes. To cook from thawed, add the 4 cups broth and the enchilada sauce and cook for 5 minutes. Quick release the pressure. Ladle the chili into bowls and serve with the toppings of your choice.
3. To Use a Slow Cooker: Defrost completely, then place the ingredients in the slow cooker with the 5 cups of broth and the enchilada sauce. Cover and cook on low for 6 hours or on high for 3 hours. Ladle the chili into bowls and serve with the toppings of your choice.

The post This Turkey Chili Verde Is How Danielle Walker Embraces Cozy Season appeared first on Camille Styles.

The Executive Chef at Conversation, located in the Thompson Hotel, Kaleena left us chattering over dinner about ingredient combinations and flavors I’m still trying to recreate at home. (I’m still dreaming about the charred cucumber and tamarind vinaigrette with crispy shallots.) But I couldn’t get over that humble show-stopper of a mushroom toast. After all, at first glance, it’s easy to underestimate the power of a simple recipe.

With a passion for locally foraged ingredients (including wild mushrooms like the ones in this recipe!), Kaleena is known for her ability to speak to and represent the surrounding, local environment through food. One bite of this mushroom toast, and I was immediately transported to the forests of the PNW, thanks to the dish’s earthy mushrooms and fresh herbs.

As Kaleena shared in our conversation, by being thoughtful with in-season ingredients and using tried and true techniques, it’s easy to create restaurant-quality bites in your very own kitchen. Keep reading to grab the recipe for Chef Kaleena Bliss’s go-to meal.

can you share your process for developing this recipe?

This is a dish that I make often at home. To me, this dish is very seasonal—the kind of mushrooms I use change as the season progresses. I wanted to make something that is earthy and reminds me of the Pacific Northwest.

What makes this recipe your go-to?

This recipe is super quick and easy to make, and aside from the mushrooms, utilizes ingredients that most people already have in their kitchen, i.e., eggs and bread. When I get up in the morning, I usually don’t want to cook something extravagant that leaves the kitchen a mess for the rest of the day. This dish can be made in under 10 minutes and is an easy crowd-pleaser. 

what tools do you need to make this Scrambled Egg and mushroom toast recipe?

I usually make this dish using two small pans and a toaster. One pan is for sautéing the mushrooms and the other is for scrambling the eggs, and the bread can be easily sliced and thrown in the toaster. If you are in a rush, you can cook the mushroom in one pan, and then just add the eggs to that same pan and cook everything together. 

I recommend a good nonstick egg pan and a heat-resistant rubber spatula. Scrambled eggs are quick to make when you have a good little pan. I get the pan very hot, add some butter or oil, and then immediately add the eggs. It can be cooked in about two minutes this way, if you’re just making a single serving.

A good nonstick pan is great for any breakfast eggs. Once you learn to flip an egg, you’ll never go back.

What Hero Ingredients Make This mushroom toast Special?

For my personal preference, the bread and the mushrooms are the most important part of this recipe. I love a good sourdough bread or seeded wheat bread with a thick crust. I like the texture that it adds to the dish. But for me, the mushrooms are the highlight. This recipe was really just a vehicle to put foraged mushrooms on. 

Are There Any Ingredients Swaps We Should Know About?

This recipe can be modified in many ways. Instead of using butter, you can use olive oil to eliminate the dairy. There are several high-quality, gluten-free breads out there that can also be substituted.

What is the secret to making this recipe taste delicious every time?

Make sure you cater the recipe to what you’re craving. If you want more garlic, use more garlic. If you like your bread softer, don’t toast it as much. If you like your eggs super fluffy, add a little cream to the scramble. You can also use dry spices and other fresh herbs to flavor the mushrooms to fit your palate. 

What is the best part of creating recipes at the restaurant?

The best part of creating recipes is that I know it’s something that I enjoy eating.

what do you hope people feel when they make one of your recipes?

My hope is that people see that you can make something that’s restaurant-quality in your kitchen at home, and it doesn’t have to be a huge, messy hassle. When I’m making a recipe for the home cook, I usually try to simplify it as much as possible, because I understand that not everyone has the time to commit to making something complex.

I hope that with this dish, people can also see that recipes are not always black and white. You can play around with flavors and the ingredient amounts you want to use to satisfy your own cravings, and it can still turn out great!

The post How to Make the Perfect Scrambled Egg and Mushroom Toast, from Chef Kaleena Bliss appeared first on Camille Styles.

When I think of the chefs and cookbooks I turn to for foolproof weeknight meals, Daphne Oz and her library of recipes comes up time and time again. With recipes that put flavor first and nutritious ingredients at the top of the list, I don’t think twice about making her chickpea “tuna” salad, Turkish eggs, and eggless Caesar salad. Eat Your Heart Out is an ode to our insatiable appetites for fresh and flavorful foods, and while I’m headed straight to the kitchen to make every last recipe, there’s one that stands out in particular: this Roasted Butternut Squash and Quinoa.

With just a handful of ingredients and a few techniques that take this crispy roasted butternut squash to the next level, this recipe is a weeknight showstopper. Keep reading for all the details, including Daphne’s tricks for always-delicious dishes, how to make fluffy and crave-worthy quinoa, and all the tips for perfecting your new go-to meal.

How would you describe Your cooking philosophy?

I am an eater by nature, calling, and choice. I have always explored and savored life through delicious bites, and nothing gets me giddier than a hole-in-the-wall with the best of something (dumplings! pizza! falafel! breakfast tacos!), or a farmer’s market full of local specialities and ugly produce that tastes sublime.

Fundamentally, I want it to feel intuitive when I eat to feel good—with pleasure and wellness in every bite. Eat Your Heart Out is about sharing the all-fun, no-fuss, gluten- and refined sugar-free recipes I rely on to get back to food confidence, reset healthy habits, and feel good in my skin.

What is your hope when someone tries a recipe from one of your cookbooks?

I love watching people have fun and feel confident making my recipes at home. Seeing people customize recipes, enjoy the process, and savor the final dishes with their families is so validating. I know how good sharing that love and those taste memories feels. With the recipes in Eat Your Heart Out in particular, it’s deeply empowering to be part of a community committed to enjoying taking good care of ourselves and living life in full.

Eat Your Heart Out By Daphne Oz

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What makes this Crispy Roasted Butternut Squash Recipe your Go-To Meal?

This dish is a perfect example of how wondrously filling, layered, and flavorful a veggie main can be. I love how the currants get plumped up in vinegar and added to a brilliantly nuanced vinaigrette that gets splashed over spiced and roasted butternut squash plus a bed of herbs and quinoa. 

I roast veggies most days of the week. Time in a hot oven delivers texture along with a concentration of flavor and sweetness that’s very welcome, so I always have a bounty of roasted vegetable that adds juiciness to grain bowls and salads. The quinoa drinks up the flavor of the surrounding vinaigrette so this bowl only becomes more flavorful as it sits. (Pro tip: Make a big batch and reap the benefits all week.) I sometimes add more fresh herbs just before eating to revive it. I promise you won’t be thinking about the health benefits as you sink your teeth in!

Does this recipe require any special equipment?

This recipe has some layering to it, but all very simple techniques. You’ll want a tray for roasting the squash and a sauce pan to cook the quinoa and plump the currants. Other than that, everything just gets tossed together in a big bowl to enjoy! You can also customize using whatever leftover roasted veggies and grains you have. The vinaigrette goes great with lentils and roasted red onion and peppers, or you can try brown rice and roasted broccoli.

What are your must-have kitchen tools?

In terms of some of my favorite kitchen items, people know all about my love of a giant wooden salad bowl (which you could definitely use for this!).

I am partial to hand-worn items with a bit of character or patina, which is why I love my wooden cutting boards and spoons. I leave them out on my countertops as decoration and for utility.

Using ceramic bowls for serving brings an organic, warm feel to the table. I love the bowls and plates I use from Gjusta Goods. I also always bring in a bit of brass or silver to add a touch of glamour. The brushed gold serving spoons from Fable are favorites and the gold Linea cutlery from Food 52.

Equipment-wise, I keep it simple: a great chef’s knife (Material Kitchen provides my utility players), a big cutting board, a stand mixer for more intensive projects, and a blender for great soups, purees, and smoothies. I have to give a shout-out to the air fryer that I never thought I would own and now delivers my all-time favorite salmon recipe—a crispy-skinned, juicy filet with a chile-soy glaze and honey-sesame topping.

What hero ingredients make this recipe special?

The spiced cubes of squash are golden brown and crisp outside and delightfully creamy inside. Quinoa happens to be a complete protein, so tuck that in your back pocket. But the bright, excellently acidic and slightly sweet currant vinaigrette steals the show.

Are there any ingredients swaps we should know about?

All the recipes in Eat Your Heart Out are free from gluten and refined sugar.  If you can’t find butternut squash, try another squash or sweet potato. If you aren’t into quinoa, try lentils, brown rice, millet, or another gluten-free grain option of your choosing. See my alternate combo suggestions above, too.

what are your tricks for making recipes we always crave?

The most important technique here is to make sure not to overcrowd your pan when you roast squash. If there’s too much squash on the pan, you risk steaming it which means less color, flavor, and texture.

But most of all, try to keep a 50-50 balance of quinoa to squash. The quinoa will fill you up, but you want the squash and its spiced, sweet-savory flavor to shine!

Fresh herbs are key, too. Using big, torn handfuls of parsley keeps the whole game fresh and vibrant. The list continues: good olive oil, enough salt, and a hint of something surprisingly like acid or heat. If you like it spicy, try adding minced Fresno chiles to this recipe—so good!

Any Advice For Getting the Quinoa Perfectly Fluffy?

Quinoa can be a little tricky to get right. We want it perfectly tender but still al dente so it doesn’t clump together into mush. I nail this by rinsing the seeds, then toasting them until dry in a medium pot—they’ll smell fragrant and nutty. Then I add the water following the package instructions and bring to a boil uncovered, drop to a simmer, cover, and cook until the seeds are tender.

When there is no liquid left at the base of the pan, I fluff quinoa with two forks, cover the pot with a dish towel and cap with a lid, and let it sit to steam another 5-10 minutes.

Keep scrolling to get Daphne’s recipe for this Crispy Butternut Squash and Quinoa. Find more of Daphne’s recipes on TikTok and Instagram @daphneoz and catch her on The Good Dish every day (check your local listings) and every Thursday on MasterChef Jr on FOX!

The post Daphne Oz’s Crispy Roasted Butternut Squash and Quinoa Is Your New Weeknight Hero appeared first on Camille Styles.

There are a handful of food experiences that truly stand out as highlights in my memories. Indulging in the hummus at Zahav is very near the top of that list. It’s all thanks to the genius of Chef Mike Solomonov’s menu at his Philadelphia-based restaurant. The James Beard-winning chef has become a champion of Israel’s extraordinarily diverse and vibrant culinary landscape, sharing dishes like Kubaneh Toast at K’Far and Israeli pita sandwiches at Merkaz, both in Philly. And I’m planning my next trip to New York just so I can try the shawarma-spiced cauliflower served shipudiya-style at his latest restaurant, Laser Wolf.

While I’ve long admired Chef Mike’s culinary prowess in the restaurant world, what I love more than anything is getting a behind-the-scenes peek at what culinary experts actually make when they’re dining in. So I was stoked to chat with Chef Mike about his flavor-packed, Chicken Schnitzel Salad that he calls his go-to meal.

How did you develop this Chicken Schnitzel Salad recipe?

This recipe is based on the Chicken Schnitzel Salad we serve at our lunch spot Merkaz in Philadelphia. The menu at Merkaz represents our favorite Israeli street food. True to how it’s served there, the chicken is normally fried for this dish, but I wanted to have a healthier version for home. Tehina is the single most important ingredient across all of our restaurants, and in this recipe, it’s the fat that’s used to give body to the dressing instead of oil. 

Why is this recipe your go-to?

I like making this recipe at home because it uses simple ingredients that I always have on hand, and I don’t need any elaborate tools from the restaurant kitchen. I love salads as entrees because they don’t take long to make—this one comes together easily with so much flavor. It’s also super filling. Between the chickpeas and the baked chicken schnitzel, each serving is very high in protein. 

Even though it’s not a one-pot meal, it only requires the standard kitchen tools: a good mixing bowl and knife, a baking sheet, and a blender. 

Is there a kitchen tool you recommend for making this?

The NutriBullet is perfect for this recipe because it blends the tehina green goddess dressing so quickly. Compared to a standard-size blender, the jar of the NutriBullet is way easier to clean, and the entire machine doesn’t take up too much space. 

What standout ingredients make this recipe special?

Since we’re not pan-frying the schnitzel in this recipe, cumin and sesame seeds in the breading mixture add nice flavor and texture. I also love the tehina green goddess dressing because it’s a great way to use up any herbs that are lingering in the fridge, and you’ll have a really nice bright, flavorful dressing. 

What ingredient swaps would you recommend for making this gluten- or dairy-free?

The recipe is already dairy-free, and it can be vegan and still delicious if you don’t top it with chicken (obviously!). Alternatively, you can also bread zucchini in the same way as the chicken. The matzo meal can easily be swapped with a gluten-free bread crumb. 

What cooking hacks do you use in this recipe that we should all know about?

You can always use a serrated knife to cut tomatoes. It’s much easier if you aren’t regularly sharpening your knives. And the proper seasoning is an underrated cooking skill. Always salt your veggies before dressing the salad. 

What do you love about creating recipes?

I love the opportunity to share recipes with people who might not be able to make it into our restaurants or who have never experienced Israeli cuisine. This dish is also fun because it’s a little different from the things I cook day to day in the restaurants.

The post Here’s What a James Beard-Winning Chef Makes For Dinner At Home appeared first on Camille Styles.

The tried-and-true recipes I rely on throughout the workweek usually lean lighter, quicker, and require fewer ingredients, meaning they’re the perfect inspiration to answer the question, “What should I make for dinner?” whenever it strikes. I make this Pesto Pasta Primavera at least once a week through the entire warm-weather season.

This fresh summer pasta never fails to satisfy my carb cravings, while filling my plate with loads of veggies that can be varied based on what’s in my fridge. Even better? It comes together in one pan, meaning less time scrubbing dishes and more time soaking up those long summer nights.

Scroll on to see how easily this Pesto Pasta Primavera happens, plus ideas for swapping in whatever veggies you’ve got on hand, ’cause let’s be honest: you’re going to want to make this one tonight.

(Psst… if you’re in need of more easy and inspiring weeknight recipes, our series My Go-To Meal asks the chefs and passionate home cooks we love to spill the standout, but simple meals that are on constant rotation at their house.)

I love a one-pot pasta, especially when I need to get dinner on the table fast. Okay okay, technically you need another pot to cook the actual noodles, but I’m not counting that one because it’s such an easy clean. The real magic happens in the one big pan where you toss it all together. The technique is simple: Basically, you chop up all the veggies, throw ’em in a pan, and then toss in the cooked pasta with some pesto and goat cheese. Then top with lots of parmesan, of course.

What kind of pasta is pesto good on?

For this one-pot pasta, I used Casarecce pasta—I love how the twisty shape catches the olive oil and garlic sauce and gives each bite so much flavor. Other pasta shapes that work well here are anything that’s short and bite-sized, mimicking those chopped veggies (think penne or fusilli.) Pesto knows no bounds, it’s delicious on all noodles.

What veggies can be swapped into this Pesto Pasta Primavera?

One of my favorite things about this recipe is that it’s infinitely customizable based on what’s at the farmer’s market. I’ve thrown in red bell peppers, zucchini, eggplant, tomatoes, and even kale, all with great success. For this version, I wanted to lean into an all-green palette that just feels as fresh as the season. I used asparagus, sugar snap peas, green onions, frozen green peas, fresh basil, and lots of garlic. YUM. I chop up all my veggies to be about the same size so they cook evenly and quickly—you want the veggies to be crisp, tender, and not at all mushy.

So, you may be wondering how to swap other veggies into this Pesto Pasta Primavera. Here’s my cheat sheet to answer the question: How long do different vegetables take to cook when you’re sautéeing them?

• 2 minutes: Sugar snap peas, frozen peas, and spinach
• 3 minutes: Heartier leafy vegetables like kale, bok choy, and chard
• 7 minutes: Firmer vegetables like bell peppers, broccoli, cauliflower, Brussels sprouts
• 12 minutes (when cut small): Hardest vegetables like carrots, parsnips, and sweet potatoes

How do you cook the veggies without getting mushy?

This isn’t an exact science since a lot depends on the size of your chop and the heat of the pan, but the idea is that you’ll want to add your veggies into the pan starting with the hardest, so they have a little more time to cook, and gradually layering in the veggies that cook quicker, so they don’t end up mushy. Feeling out the exact times comes with experience, but the good news is that when you’re working with seasonal summer produce, you don’t have to cook them much for them to be really delicious. So err on the side of undercooked and snappy!

Scroll on for the recipe to my quick and easy, (almost) one-pot Pesto Pasta Primavera, and if you make it, leave a comment and tag us @camillestyles on Instagram!

Pesto Pasta Primavera

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• Author: Camille Styles

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Pesto Pasta Primavera is the ultimate one pot pasta recipe. It’s quick and easy, so delicious, and brimming with all the fresh summer vegetables.

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Ingredients

Units USM

• 12 ounces dried short pasta (penne, fusilli, gemelli, casarecce, etc.)
• extra-virgin olive oil
• 3 large cloves garlic, peeled
• 1 bunch asparagus, tough ends discarded, cut into 2-inch pieces
• 1 cup sugar snap peas
• 1/2 cup frozen peas
• 5 green onions, outer skin peeled and sliced into 1-inch pieces (I discard the last 2-inches of green)
• kosher salt and freshly ground black pepper
• 1/3 cup basil pesto, store-bought or homemade (you may need a little more, to taste)
• 1/3 cup goat cheese crumbles
• For garnish: lemon zest, fresh basil and/or mint, parmesan, and flaky salt

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Instructions

1. Bring a big pot of salted water up to boil, then cook your pasta according to package directions.
2. Meanwhile, heat 1/4 cup olive oil in the biggest sauté pan you have.
3. Thinly slice garlic, then sauté for about 30 seconds. Add sugar snap peas and asparagus and stir. Cook for about 2 minutes.
   Add peas and green onions, and cook for about 1 minute. If pasta isn’t quite ready, turn heat off.
4. When pasta is ready, use a large slotted spoon to transfer the pasta directly from the boiling water into the sauté pan with veggies. If some of the pasta water comes along with it, no worries: the starch in the water is great for helping the sauce cling onto the noodles.
5. Give everything a liberal pinch of salt to taste, and several grinds of black pepper.
6. Add about 1/3 cup pesto to the pan, and use a big spoon to stir everything around and coat the noodles.
7. Drizzle with a little olive oil and the goat cheese, then toss it all together and transfer to a serving bowl.
8. Garnish with lemon zest, basil and/or mint if using, grated parmesan, and a big pinch of flaky salt. Eat!

The post Pesto Pasta Primavera Is the Summer Dinner I Make At Least Once a Week appeared first on Camille Styles.

You know those evenings when you’re staring into the fridge, nothing is calling your name, and all you can think about is eating chocolate for dinner? This chocolate skillet cookie recipe was made for those nights. And luckily, Sarah Crawford is here to show us how to make the magic ourselves.

Between the stellar recipes from Broma Bakery (the cinnamon rolls and chocolate chip muffins have been regulars in my kitchen) and her hilarious yet informative TikTok’s, Sarah has long been a must-follow in my feed. In fact, her food styling and artistry has been hugely influential in my own creative process. Her approach to recipes gives her community the confidence to explore their own stories through the camera lens, and it’s as refreshing as it is fun.

One quick scroll through her feed and you’ll find a post illustrating how different types of sugars can affect your chocolate chip cookies and a video of her dressed as Guy Fieri while making more cookies (not gonna lie—that last one had me cracking up for hours). And it’s exactly that balance between thoughtful teaching moments, solidly-tested recipes, and pure fun that keeps me coming back for more.

As a loyal “Bromie,” I was excited to chat with Sarah about this recipe and get the inside scoop on how to elevate cookies for dinner while getting a few other baking tips and tricks to keep up my sleeve.

Image by Bettina Bogar

How did you develop this chocolate skillet cookie recipe?

For this recipe, I wanted to call on the same delicious flavors of my double chocolate cookie, but in a skillet. Remarkably, almost all cookie recipes work brilliantly in skillets, as they’re able to get crispy on the edges while staying gooey in the middle!

When it comes to chocolate desserts, I love adding vanilla extract and espresso powder. Both work to enhance the flavors of the chocolate, imparting a lovely richness and depth. 

What makes this recipe your go-to?

This double chocolate skillet cookie is so easy to make, pretty forgiving (you don’t have to measure as accurately as, say, French macarons), and who doesn’t love chocolate?! One thing I love about this recipe is that you can mix everything together in one bowl. In my opinion, that’s the best type of baking.

Images by Bettina Bogar and Sarah Crawford

Is there a kitchen tool that’ll help bakers perfect this recipe themselves?

Yes, I always make my cookies in a KitchenAid Stand Mixer. Fun fact, my KitchenAid was my first-ever big purchase for my blog way back in 2011. It’s definitely something you save up for, but it’s every baker’s dream appliance and will last for decades. 

What are your must-have kitchen tools?

I love my trusty Staub Fry Pan. It’s perfect for skillet cookies, but also for smash burgers, game-day dips, pan-fried chicken, and pancakes. I’d also consider a silicone spatula a must for any baker, as well as a good set of measuring cups (these have beautiful Acacia wood handles!).

What stand-out ingredients make this recipe special? 

While I don’t feel like you ever need to splurge on something like sugar, I do find that high-quality cocoa powder makes all the difference in my chocolate recipes. My go-to is Rodelle Gourmet Baking Cocoa. It has a higher fat content and a really rich flavor. I’ve never found another cocoa powder that comes close! 

Image by Bettina Bogar

Are there any ingredient swaps we can make?

To make these cookies gluten-free, you can swap out all-purpose flour for a gluten-free 1:1 baking flour, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. 

What baking hacks do you have up your sleeve that we should all know about?

In general, I never trust the baking times of recipes because everyone’s oven is so different. As a rule of thumb, whatever the recipe’s bake time, set your timer for 20% less time. To test for doneness, insert a knife into the center of the bake. If it comes out clean or almost clean, you’re done! 

Image by Sarah Crawford

What do you love most about creating recipes that people will make in their own kitchen?

To me, the best part of developing recipes is hearing the stories of when other people make your recipes. Our cakes have made it to someone’s graduation party, our best chocolate chip cookies have been someone’s perfect late-night snack, and our brownies were the perfect weekend activity for a mom and her sugar-obsessed kids. It feels so good to know that something I created has brought just a little bit of happiness to someone else’s day. 

What other Broma Bakery recipes do readers need to try?

If you make one thing from the blog, it has to be our Best Chocolate Chip Cookies. They’re one of the most popular recipes to date, and for good reason! I’m also a huge fan of the Homemade Cinnamon Rolls, Classic Blueberry Muffins, and Nutella Brownies.

Keep scrolling to get Sarah’s *amazing* Double Chocolate Skillet Cookie recipe!

Follow Sarah on Instagram and TikTok for more beautiful (and delicious) baking inspo. In addition to creating the most crave-worthy recipes, Sarah runs an online food photography school. Her newest course gives participants a deep-dive into growing your social media presence. Learn more here and use code CAMILLESTYLES at checkout for 20% off.

Double Chocolate Skillet Cookie

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• Author: Sarah Crawford

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This double chocolate skillet cookie is calling your name. Grab a spoon and get in there!

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Ingredients

• 2 tablespoons butter, room temperature (for buttering the skillet)
• 1 cup unsalted butter, melted
• 2 cups brown sugar, packed
• 2 eggs, room temperature
• 1 Tablespoon vanilla extract
• 2/3 cup cocoa powder
• 2 teaspoons espresso powder (optional)
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate chips or chunks

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Instructions

1. Preheat the oven to 350°F and generously butter a 12 inch cast iron skillet allllll over.  Set aside.
2. Place the butter and brown sugar in a stand mixer fit with the paddle attachment. Mix together until smooth and glossy.
3. Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.
4. Scrape down the bowl and add the cocoa powder, espresso powder, flour, baking soda and salt. Mix on low speed, gradually increasing to medium. Mix until just combined and no streaks of flour remain.
5. Fold in the chocolate. Do not over mix!
6. Transfer the cookie dough into your prepared skillet and pat it down into an even layer all the way to the edges.
7. Bake at 350°F for 30 to 40 minutes or until the edges are set but the center is still gooey. Allow to cool for 10 minutes before topping with vanilla ice cream and devouring! Enjoy!

The post Cookies for Dinner? Broma Bakery’s Sarah Crawford Says “Yes” appeared first on Camille Styles.

There’s a gallery wall in my kitchen that’s rotationally filled with new and old cookbooks I’m working through. Most of the books last a few weeks before I swap them out for a new addition to my collection. But Hetty McKinnon’s To Asia, With Love has remained a steadfast fixture on my wall for months.

If you follow Hetty on Instagram, you’re familiar with her beautiful recipes and dreamy descriptions. Her food is a gorgeous representation of the joyful connection that comes as a result of cooking and sharing food with the people in our lives. And lucky for myself as a vegetarian, Hetty’s plant-based recipes are “truly egalitarian, for every person who enjoys a flavour-packed, vegetable-heavy dish. No labels required.”

Diving deeper into the stories that accompany the recipes in her book was a welcome dose of beautiful storytelling. The narratives she weaves truly embody what it means to honor the food we grow up with and the joy of rediscovering the foods that fill our hearts. Without spoiling too much, Hetty’s essay on ’embracing a third culture’ brought me so much joy for the stories being shared now and all the voices that will continue to be shared in the future. So, I was excited to chat with Hetty about one of her standout recipes from her latest book and get the deets on what’s happening in her kitchen.

Hetty Lui McKinnon

HETTY MCKINNON is a vegetarian cookbook author and food writer. In 2011, she established Arthur Street Kitchen, a local salad-
delivery business run out of her home in Sydney. In 2015, Hetty and her family relocated to Brooklyn, New York where she has published three bestselling cookbooks: Community, Neighborhood, and the award-winning Family. She is also the editor and publisher of the multicultural food magazine, Peddler, and hosts its podcast “The House Specials.” She is a regular recipe contributor to The New York Times, Bon Appetit, Epicurious, The Guardian and ABC Life.

First things first: What’s your go-to meal?

Whole roasted gochujang cauliflower with smashed roasted butter beans (recipe below.)

Yum! What flavors did you draw upon when creating it?

I love a whole roasted cauliflower. It’s a wonderful way to show the grandeur of an everyday vegetable. And I love the ceremony of bringing it to the table. 

I’ve developed several whole roasted cauliflower recipes over the years, but for this recipe, I wanted to create something that was quite punchy, both in appearance and flavor. The gochujang lends fiery sweetness to the cauliflower, and it works beautifully mixed with yogurt. The dairy tames the spiciness while also adding a tangy creaminess. It’s a beautiful yet surprising dish. Plus, it shows off vegetables’ versatility. 

What makes this recipe your go-to?

I love that this dish is very simple to prepare but aesthetically impressive. It’s very versatile, too. Easy enough to cook for a weeknight dinner but visually appealing enough to present at dinner parties. 

For this recipe, you only need two sheet pans (one works too, if that’s what you have available) and a hot oven. This is what I call a hands-off recipe. Very little work is required on your part, and the oven does all the heavy lifting. 

What ingredients make this recipe special?

The gochujang adds a hint of drama to this recipe! Color, intense fermented flavors, sweetness, while also adding that element of surprise. I don’t think many people think to add gochujang to cauliflower! Gochujang is both sweet and fiery, and while the yogurt will marginally tame this heat, I encourage you to add as little or as much as you like to the yogurt marinade, to suit your preferred spice levels.

This recipe is already gluten-free! Are there swaps that can make it dairy-free as well?

To make it vegan, you can definitely use dairy-free yogurt. I recommend coconut yogurt.

What is the secret to making this meal taste delicious every time? 

Don’t be afraid to roast your cauliflower until very golden. A lighter cauliflower will have less flavor than a deeply-browned one. A caramelized exterior means your cauliflower has smoky flavor which provides a nice juxtaposition to the sweet, tender internal flesh. 

What are your must-have kitchen tools in the kitchen?

A sheet pan! I love sheet pans—I have about four or five permanently stacked in my oven. I use them for everything. Apart from roasting, they’re great to use for mixing ingredients or for stacking dumplings or wontons (anything you’ll be making in bulk). 

My other favorites? A great utility knife (mine is from Tokyo), a good pair of kitchen scissors (my fave is from Material Kitchen), a use-for-everything 10-inch skillet (I love my cast iron from Staub) and chopsticks for cooking, mixing, and whisking. Or really, everything.

What are some other recipes from To Asia, With Love that our readers must try?

I have so many favorites! The Sheet Pan Chow Mein, Life-Changing Udon, Banh Mi Salad, Salt and Pepper Eggplant, Vegan Tantanmen, Soy Sauce Noodles With Fried Eggs. The list goes on…

Whole Roasted Gochujang Cauliflower with Smashed Roasted Butter Beans

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• Author: Hetty Lui McKinnon

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This weeknight dish is full of bold flavors and savory spices. Balanced with cannellini beans, this cauliflower will satisfy your taste buds and bring the heat!

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Ingredients

Units USM

For the cauliflower:

• 1–2 tablespoons gochujang (Korean fermented hot pepper paste)
• 1/2 cup (125 g) plain yogurt
• Extra-virgin olive oil
• 1 large cauliflower (about 2 1/4 pounds / 1 kg) – can also substitute with a whole cabbage
• 1 lemon, halved
• Handful of chopped parsley leaves
• Handful of cilantro leaves
• 2 tablespoons flaked or slivered almonds, toasted
• Sea salt and black pepper

For the beans:

• 1 pound (450 g) cooked butter beans (about two 14-ounce / 400-g cans, drained) – can substitute with chickpeas, cannellini beans, or lentils
• Extra-virgin olive oil
• 1 garlic clove, finely grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• Sea salt and black pepper

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Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, whisk together the gochujang and yogurt and add a drizzle of oil.
3. Remove the outer leaves from the cauliflower and trim the stem so it is flush with the bottom of the cauliflower. Place the cauliflower on a sheet pan, drizzle with oil, and season well with sea salt and black pepper.
4. Place in the oven and roast for 45–50 minutes until the cauliflower is golden and just about cooked. Remove from the oven, drizzle with more oil, and squeeze over the juice of ½ lemon.
5. Massage about 2 tablespoons of the gochujang yogurt all over the cauliflower. Return to the oven and roast for another 10–15 minutes until completely tender (the exact cooking time will depend on the size of the cauliflower, so check it often).
6. Meanwhile, for the smashed roasted butter beans, place the butter beans in a bowl and roughly mash with the back of a fork or a potato masher. You only need to break up some of the beans, not all of them, so the consistency is chunky. Add a good drizzle of oil, along with the garlic and cumin, ground coriander and ginger, then season with sea salt and black pepper and stir to combine. Place the butter beans on a separate sheet pan and roast for 20–30 minutes until crispy and golden.
7. To serve, spoon the smashed butter beans onto a large serving plate and place the roasted cauliflower on top. Dollop with the remaining gochujang yogurt, drizzle with some oil, and season with sea salt and black pepper. Finish with the parsley, cilantro leaves, and almonds, and serve with the remaining lemon on the side.

Thank you, Hetty, for sharing this recipe with us! For more exclusive recipes from Hetty’s kitchen, subscribe to Hetty’s free monthly newsletter, explore her magazine, Peddler Journal, and check out her accompanying podcast, The House Specials. 

Recipe from To Asia, With Love by Hetty McKinnon (Prestel, 2021)

The post What Does Hetty McKinnon Make On A Typical Weeknight? Whole Roasted Cauliflower—With A Delightfully Spicy Twist appeared first on Camille Styles.

When you think about the condiments aisle at the grocery store, what do you think of? Ketchup? Mustard? Mayo? Fine, that’s all true and has historically been the majority of the shelf, but over the last few years, an incredible group of creators and entrepreneurs have started inching their way into the aisle with offerings that make me absolutely giddy (they have me jumping up and down in front of the shelf—true story!).

The first time I saw Brooklyn Delhi on the shelf at Whole Foods I had to take a pause because I couldn’t believe it. Achaar and Korma sauce in my grocery store? Since then, I’ve been a huge fan of the founder, Chitra Agrawal and the work she’s doing in creating products that highlight Indian culture through food. The first line of Brooklyn Delhi products that launched in 2014 focused on an Indian pantry staple called achaar, sometimes referred to as Indian pickle. When I tell y’all that my Mom can’t live without achaar, I’m not even joking. Achaar (pronounced ah-char; which translates to pickled in Hindi) is a flavor-packed condiment made from fruits and veggies and spices. My mom will add a little bit to whatever she’s eating to give it a spicy, sour, sweet, savory bite, most specifically, she’ll eat it with parathas or with whatever sabzi is on the menu for dinner. Achaar is eaten with rice, dal, curry or yogurt, but what I love about Brooklyn Delhi’s approach is highlighting how achaar can also pair well with sandwiches, burgers, eggs, mixed into bowls, soups, noodles, with cheese and crackers, and so much more. That’s the beauty of food right? Being able to use different dishes that traditionally fit into one cuisine, and discovering ways to incorporate them into others (only to find they fit just as well over there!).

I was so excited to chat with Chitra and feature one of her go-to recipes as we enter the autumn season. So, keep scrolling to grab the recipe for this delicious curried roasted squash soup. You’re welcome!

What is your go-to meal, Chitra?

Curried Roasted Winter Squash Soup, especially during fall and winter.

Yum! How often do you make this soup?

The amazing thing about this recipe is that I can make it weekly and not get sick of it because it’s so versatile depending on the squash I have on hand (i.e. butternut, acorn, kabocha, delicata if it’s still fall, etc.). I also flavor it in several different ways using my simmer sauces from Brooklyn Delhi. One week I will roast the squash and blend it up with coconut milk and my Cashew Butter Masala sauce and the next with my Coconut Cashew Korma sauce.  

Sounds delicious, I love y’alls Cashew Butter Masala. What is your favorite thing about this recipe? Why is it your go-to?

I love this recipe for so many reasons. First of all it’s delicious yet healthy without much effort. The majority of the recipe is inactive cooking time—like when you’re roasting the squash in the oven—so I can multi-task easily and do this part of the recipe in advance, making it a super quick weekday recipe. Since I already have caramelized onions, garlic, ginger and spices in my simmer sauces there’s no chopping, fumbling around with spice jars or waiting by the pot for the flavors to develop which is a win for a weeknight meal. And if you roast the squash ahead of time, you can pull the final recipe together in one pot.

Chitra Agrawal

Since 2009 in Brooklyn, Chitra has specialized in serving, teaching and writing about Indian home cooking. She has been featured in The New York Times, Food & Wine, Bon Appetit, Saveur, among others for her cooking and is the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (Penguin Random House, March 2017). After selling out of her achaars at pop-up events and cooking classes, Chitra decided to package them for everyone to enjoy. Since launching, Brooklyn Delhi has attracted the attention of some of the world’s leading food critics and can be found online and at your local Whole Foods grocery store.

Any special tools we need to have on hand to make this recipe?

This recipe requires a sheet pan, a pot and an immersion blender, or blender.

What are the stand-out ingredients that make this unique?

Winter squash is already so flavorful when roasted (especially when in-season) but I think the addition of warming Indian spices make this soup truly unique and delicious.

What are some ingredient swaps that you either use if you don’t have something on hand or for someone who might be dairy- gluten-free, etc.? 

The recipe is naturally vegan and gluten-free. If I don’t have squash, I have made this recipe with sweet potato and sometimes if I have some cooked red lentils, I’ll add those in as well for more protein. I like to serve the soup with plain yogurt and it’s also delicious with coconut yogurt or sliced avocado on top for a dairy free version.

What is a cooking hack you use in this recipe that we should all know about?

My simmer sauces are the main hack but I also just love this no fuss way of roasting winter squash—slice it down the middle lengthwise, spoon out the seeds and roast it skin side up. When the squash is cooked, you just scoop it out of the skin and if the skin is thin enough, I just use the whole squash. Roast the squash until you see some caramelization because that gives the soup more depth of flavor and sweetness. This method really beats the heck out of peeling and cutting the squash into cubes. A major time-saver is roasting the squash the day before.

What ingredients do you always have on hand in the kitchen for recipes like this and others?

A winter squash or sweet potatoes, Brooklyn Delhi simmer sauces, coconut milk, a crunchy topping like sev (crispy Indian chickpea flour strands), or roasted seeds (pepita or sunflower). I like to top the soup with a little plain yogurt and chopped cilantro too. I love dunking crusty sourdough bread in this soup.

Thanks for sharing this recipe, anything else you’d like to share?

The recipe is mild enough for my kids so I serve the soup as is for them—an easy meal that the kids love is always a win. To amp up the heat for myself, I add my Tomato or Roasted Garlic Achaar.

The post Curried Roasted Winter Squash Soup From Brooklyn Delhi’s Chitra Agrawal appeared first on Camille Styles.