Posts tagged Edible Living

The other night, I went searching for an old photo of gooseberry pie by using the keyword “PIE” on my iPhone’s photo search bank. Exactly 249 images came up of pies or tarts I’d made between 2012 and today—Chocolate Silk Pies and Triple Berry Pies, Apple Tart Tatins and Huckleberry Galettes, Blueberry Lattice Pies and Sour Cream Apple Tarts, Double Crust Cherry Pies and perfectly custardy Pumpkin.

I know pies. But today, fast and unapologetically unfussy are my calling card. Take a rhubarb galette….


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For four years running, I’ve been hosting a FEED Supper for my community, in Upstate New York. It started simply, as a good excuse to gather friends for FEED foundation’s efforts to end childhood hunger, a cause that’s always been near and dear to my heart—but the FEED Supper campaign has grown to mean so much more to me, and this whole community I now call home. This year, our FEED Supper was photographed and included in this months issue of DOMINO MAGAZINE, my all time favorite! Read on for more details….

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There is so much I love about chocolate cake, starting with the fact that I’m sure it’s the first cake I ever ate, the kind of cake my mom always, always baked on our birthdays as children, and later, carted to us across the country (literally) in her double decker Tupperware cake carrier when we moved far from home.

Too often, I find the kinds of chocolate cakes at birthday parties or events spongy and bland, not chocolaty enough to satisfy, not toothsome in the way I believe a cake absolutely should be. Not so this cake, which comes to us from Odette Williams, from her new book, Simple Cake. Skip on down for the recipe, below.

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Imagine your dreamiest chocolate sweet—the thing you’d eat with abandon if you could do so without consequence—if toothaches and stomach aches and snug waistbands were just the made up things of terrible fairy tales. Mine would be a Flødeboller, these chocolate dreams pictured above—though, I only recently learned that is what they’re called. I knew it in childhood simply as a chocolate-coated marshmallow treat—but not just any marshmallow—it would have to be an pillowy, airy, freshly made marshmallow without even the faintest resemblance to the kind you find in a bag (I’ll skip those all together, thank you). And not just any chocolate coating—the chocolate coating would be thin and snappy, and give to the slightest pressure from the tooth—made with the highest quality dark chocolate you can find (I link to one of my favorites for baking, below).

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There is only one thing, in my opinion, that needs to be made on the week of Valentine’s day, and that is anything containing chocolate (and lots of it). It could be big or small, fancy or simple, but for my taste, it should come as close to an elevated form of a pure chocolate truffle as humanly possible. This tart is one I developed ages ago for my very first book, but it has stood the test of time, and lives up brilliantly to the call. Thanks to its press-in crust (no rolling or pastry mastery required), it couldn’t be simpler. The inside, little more than a glorified ganache, set and baked with an egg, is pure chocolate bliss. You’ll need a tart pan with a removable bottom, and the best chocolate bricks or bars you can find, and the rest is as simple as is gets.

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Guys (or, gals) I’ve been married for ten years. TEN YEARS. And, newsflash, I’m still in love with my husband (most days), and still cooking from the book I wrote about our lives the very first year we were married. Here it is, and I’d be over the moon to sign a copy for a lucky winner like you. Along with it, Chronicle is sharing some of their favorite sweet gifts for lovers. ALL YOU HAVE TO DO is leave a comment below, including one thing you adore about the one you love, one thing that makes them special or irresistible or uniquely yours. (kind + loving only, anything inappropriate will be deleted) . Let’s have some fun, and spread the love. xo

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I always want to give my post a poetic title, like Salad for One (if, you consider that poetic), but conventional internet wisdom tells me you want recipes, and you want to know exactly what is in them. The problem with a long recipe title is the same problem with a long ingredient list—it’s a mouthful, and perhaps at times, off-putting. Don’t let that scare you off. This is a gem, a real killer. I promise.

This isn’t just any salad. This is the kind of salad I skipped Saturday brunch with my family to put down on paper for you. One so good I didn’t even share a single bite with them the day I made it. And that doesn’t happen very often. Sure, I like a good salad. You might even say I love a crisp, bracing plate of veg—but not to the point of greed.

But, when you take the time to make a salad this fresh and good and nourishing—this SATISFYING—you might occasionally reserve the right to enjoy it all for yourself, too. You’ll see why. (Skip below for the recipe).

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It is not a mistake that a simple, arresting radish and parmesan salad appears on the front cover of my book FEAST (which came out 5 years ago) and that a radish, kale and citrus salad is headlining my journal today--feeling as fresh and new as ever. Radish salad never goes out of style.

t’s right at home in the middle of winter--starring dense watermelon radishes and shiny pink turnips shaved into wispy rounds, and elevated with juicy, fleshy citrus (above)--and yet it’s absolutely the right thing to do come spring and summer, when delicate easter egg and punchy globe radishes appear.

To master the art…

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A CLEAN START // 3 Simple PATHS to a Healthier YOU

Happy New Year! Hooray, it’s January, we get a fresh start, and we all want to make the best of it. We want to be our best, feel our best, look our best and EAT OUR BEST.

There are a whole lot of programs set up to help you adhere to a healthier lifestyle—most are thoughtful and well planned out (I love Bon Ap’s FEEL GOOD FOOD PLAN) but most are also too much work for me. My approach is more subtle, understated. To Wit: Last year, I vowed to myself to never drive somewhere I could walk to—including either of my kids’ schools—no matter the weather. And with a few exceptions, I stuck to it. It was a simple attainable goal. This year, my manifesto is: MOVE EVERY DAY. I’m not committing to 40 minutes or 20 minutes of running, I haven’t joined a new gym or promised I will make it to yoga three times a week. If I did, I might not keep up. But MOVE EVERY DAY? I can do that—it’s a simple as walk my son to school, and keep walking after he’s all settled in. All I have to do is walk, say, until my head is clear or my legs ache or my lungs feel deeply full of air. Emails can wait 30 more minutes....

I take the same approach to HEALTHIER EATING. It has to be SIMPLE, ATTAINABLE, and SUSTAINABLE (something I can keep up with WAY beyond January!) I’ve boiled my past successes down to the THREE EASY avenues that I suspect could work for any of you.

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I was planning on continuing with GIFT GUIDE here (more coming) but I did an ask me anything on Instagram this week and several of you asked about my new book, which is all the nudge I needed to get this up here, today! This beautiful work, above, which has my heart and soul in it—this work that took 18 months of writing and developing, two months of shooting and way too many weeks of editing to count—has a name, and a face—or a cover to be exact. And I love it: EVERY DAY IS SATURDAY!

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I wasn’t raised to toot my own horn, so sometimes I’m shy about sharing my new work, especially when it’s in the New York Times, which still makes me giddy. It was always my dream to be published there and even after years of publishing my recipes in magazines like Saveur, Food & Wine, Martha Stewart Living and Real Simple, this still feels big to me because I love the way they approach food—it’s smart, fresh, super universal (no culture left behind) and perhaps most importantly, massively vetted, with tried and true recipes you can absolutely trust.

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Sorry for the crazy food porn. It’s for your own good. We’re taking a break from gift guide for a minute because pumpkin pie withdrawal is a real thing. Especially if, like me, you sort of skipped Thanksgiving this year and have had nary a sliver of whip-cream-topped pumpkin custard all season. It’s not good.

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Sobremesa Supper with Hops Petunia and Sunday Suppers

Often, I write about my children. Not because I don't have other interests (i do), but because being a mother is the thing I always knew I wanted. Between childhood ambitions as a pediatrician, a missionary (yes, really!), a UNICEF ambassador, or later, the creator of a chic Indie mag (still working on that one), mothering is the thing I always knew I would do—where my whole heart would go before and after and between all the rest. This is still true.

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