In this week’s newsletter, a lightly sweetened fruit & nut loaf for anytime snacking! It comes together in no time and fills you kitchen with the perfume of citrus, honey, and olive oil. Subscribe at the link in my bio!
Sick of winter? This bright and fruity Sumac & Lemon Pasta is a bowl of saucy glossy sunshine☀️ It’s super creamy thanks to the power of emulsion. Anyone can read my gorgeous pasta tips in this week’s newsletter, recipe is for paid subscribers (link in bio)
BIG NEWS! I’m turning up the heat on my newsletter 🔥Hot Dish🔥 I’m now offering paid subscriptions, so I can bring 4 brand-spankin new recipes to your inbox every month! This week’s Hot Dish is a super tender, juicy, yogurt & cashew crusted roast chicken inspired by Bangladeshi Wedding Chicken. But the real star is the technique of dry brining, yogurt marinating, and cooking over high heat. I give you ways to get loose and make this recipe all your own. Get it at the link in my bio
This is the only bts I got of gingerbread showdown 2022, but I think it’s all I need. Watch it now on NYT cooking’s YouTube channel! Thanks to the whole team @nytcooking for letting us (again) break the budget on caviar and truffles! Hope @priyakrishna @seth.bakes @hamegram and I can do this forever!
@sohlae + @eatgordaeat = Burlap & Barrel Buddies! Get our blends @burlapandbarrel and have your own spice swap this holiday! 🌶️🎁🎄
Does this mean I’m a real New Yorker now?! Thanks @nymag for letting me in on the fun. Great work by @pellecass
We left the house. LA tips: don’t go to Disneyland on a holiday weekend, do go to in & out as soon as you land, and petit trois has the best Paris-brest. The dogs didn’t even notice we were gone.
New blend alert! We teamed up with chefs @sohlae and @hamegram to create Nothing Hidden Ranch Seasoning. It's made with new-harvest single-origin spices sourced directly from farms in Egypt, Vietnam and the spice capital of the world, Wisconsin (just kidding! But they sure do know how to make quality buttermilk powder). Our team has been going wild for this magical blend, stirring it into creamy polenta, showering it over air-fried potatoes and chicken drumsticks, even eating it straight from the jar. Here’s what the ranch lovers themselves, Sohla and Ham El-Waylly, had in mind when they concocted it: "It’s perfect sprinkled on popcorn, roasted vegetables and grilled fish. Stir it into a combo of mayo and yogurt to make the perfect creamy dressing. Or up the cool and shower it over freshly fried tortilla chips!"
We all know him as the man of all these faces, he cracks us up without saying a word. I feel so lucky I got to see some of Dan’s other faces. To see someone with a clear vision lead a team with so much respect and kindness was truly inspirational. @instadanjlevy thanks for letting me be a part of your show. All episodes of the big brunch are out now!
Bake the squash up to 3 days in advance, then while your turkey rests, fill with cornbread mix and bake! I love smoky molasses butter alongside, but you can try it honey butter or maple butter, too. On a serious note, have you dry brined your turkey yet? It’s time. 🧐 Head to the link in my bio to my free newsletter for written instructions to make turkey any way you want it: whole, spatchcocked, or in parts!