How to make restaurant-quality steak at home in 4 easy steps!
We’re going to salt, sear, baste, and roast our way to steak perfection. Honestly, I don’t know what we’re celebrating, but make it something great because we’ve got a 3 inch T Bone steak basted with garlic and rosemary butter, finished in the oven to a beautiful medium rare, sliced and served alongside a bed of peppery watercress…
Trust me: You wont have to call anyone to dinner.
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This vegetarian ragu marries the umami of mushrooms and earthy sweetness of beets and carrots to create a tantalizingly rich bowl of pasta goodness. I love adding in protein-packed black caviar lentils (!!!) because they hold their form throughout the cooking process with a delightfully tender chew, but green lentils work well too.
The result is the same gorgeous deep red color and intensely pleasurable and filling bite you want from ragu while keeping it meat-free and a bit lighter. I’m using giant shells called conchiglie, but feel free to use any sturdy shaped pasta you like — or roasted spaghetti squash!
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Behold! The endless temptation that is rice noodles soaking up a garlic & chile soy dressing, piled with crisp, crunchy cucumbers, carrot ribbons, fresh mint, and a scattering of spicy candied peanuts.
This is comfort food that still manages to feel refreshing, and is so easy to make — treat yourself to this Vietnamese-inspired, exquisitely satisfying bowl asap!
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I have not been able to stop thinking about this dish since eating Missy Robbins’s version at her restaurant Lilia Ristorante.
It hits every note — roasted squash that is melting in some places and crispy in others; savory, garlicky cheesy pesto; and the sweet-tangy hit of agrodolce, a wondrous alchemy that happens when you cook vinegar and honey together low and slow. Two words: flavor explosion!
Get to Lilia asap, but make this in the meantime.
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A favorite easy weeknight supper straight from the pages of my latest cookbook, #EatYourHeartOut.
I love braising for it’s fail-proof ability to keep everything ultra-juicy (tune in for my tip on nailing the perfect combo of crispy chicken skin and tender meat), and the flavors of tangy lemon, floral fennel, and a touch of gently sweet dates keep this whole dish feeling equal parts hearty and light.
The perfect transitional meal as we get back to busy fall routines — but still want to keep it delicious!
Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!
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Learn how to butterfly shrimp and then dig into this delectable seafood feast glazed in a spicy white wine and garlic butter sauce — YUM!
I love to serve a pile of shrimp on its own or tossed together with spaghetti for a simple but celebratory meal, perfect to savor our fleeting final days of summer!
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Throwing one out for my vegetarians who love to grill!! This is a hearty, veg-forward meal featuring #halloumi, an insanely delicious cheese (usually made from goat and/or sheep’s milk and traditional to Cyprus!) that cooks to a gloriously golden, crisp on the grill or in a pan, belying its soft, warm interior with that classic squeaky chew!
And that’s only the beginning… we’ve got melting, molten grilled stone fruit, filling lentils bathed in a nicely spicy chili, mint and scallion vinaigrette. It’s enough to make any mouth smile…enjoy!!
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It’s my (vegetarian!) mama’s birthday this week, so I took a few of her favorite things — meaty mushrooms (morel! maitake!), cilantro, chives, and sweet summer corn and turned them into a lusciously creamy pasta perfect for summer entertaining and showing anyone just how much you love them!
@LisaOz taught me how to be adventurous and happily intuitive in the kitchen, how to feed a crowd, and most of all, how to capture the sense of fun and celebration in every meal — and hopefully this deliciously umami-boosted tribute dish helps you do all of the above!
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It’s really happening, friends! I’m officially wearing an apron because it’s time to pit some CHERRIES — and even I have my kitchen daredevil limits lol.
We’ll use these juicy little bombs of sweetness to create an intensely flavorful fresh salsa with shallots, cilantro, Serrano chilies, and lime — the perfect topping for beautifully charred seasonal veg (we’re using up my yellow squash today!) or honestly just about anything coming off your grill this summer.
I admit I ate the leftovers by the spoonful like soup and was very happy about it!
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Sheet Pan Mama’s BBQ Chicken from my new cookbook, #EatYourHeartOut!
Use this simple, deliciously smoky, spicy, tangy – and refined sugar-free! – barbecue sauce to coat any light protein. I love this combo of chicken thighs and drumsticks and that it’s all done in the oven for when you don’t feel like turning on the grill but still want that perfect summer flavor.
Mama’s version is to use this sauce to doctor up the kids’ leftovers with a gloss and quick hit under the broiler to make it extra sticky!
Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!
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