Just a reminder I have two exciting book events coming up next week! On Tuesday, May 1st I’ll be at the JMcLaughlin store in Georgetown, DC from 6 – 8pm. On Thursday, May 3rd I’ll be at JMcLaughlin in Wellesley, MA from 3 – 5pm. I hope everyone will come out to say Hi and get their books signed!
May 1st in Georgetown, DC from 6 – 8pm!
This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.
I have been a longtime fan of Elizabeth Bard’s romantic foodoir, Lunch in Paris. Elizabeth’s friendly voice is so enjoyable and her Paris adventures, both foodie and romantic, make for a delightful read. Naturally, I gravitate toward any book containing recipes, especially contemporary French ones, which is why I’ve cooked my way through half the book over the past year. One of the recipes I’ve been turning to again and again is the simple french yogurt cake. I know the yogurt cake is ubiquitous in many french cookbooks, but this particular recipe is especially moist and I like it better than all the other ones I’ve tried.
What’s Going on Today: Grilling Season kick-off!
You know you live in the Northeast when the first day of grilling is a family event. My husband and I are grilling fanatics and although we technically could grill all year long (frostbite is no biggy, right?), we save our tried and true grilling days for summer. This year our first grilling feast happened to coincide with the beginning of asparagus season so we decided to combine two of our favorite spring food events for a little grilled experiment.
During my travels over the past three weeks I’ve been catching up on some of my favorite websites and discovering a few new ones as well. I’ve even (finally!) been able to start some new books, including The Hunger Games and Spoon Fed. Both have been on my list for at least a year and I am excited to be able to crack their spines. I thought I’d take a break from recipes today and share a few of these new favorites with you. Who knows, maybe you’ll have some unexpected downtime soon too, here are some things you might enjoy!
I am so excited to share the first of many blog posts from my trip to Thailand with Sea Cuisine. I hope you all enjoy reading about my seafood eating adventures as much as I enjoyed the trip!
We first glimpsed Bangkok at night as our car inched through thick late night traffic to the hotel. The streets were alive with locals doing their daily shopping at the dozens of night markets for food and clothes, endlessly bargaining for a better deal on this or that. Despite the steamy night heat the atmosphere was vibrant, intense, and cheerful. Down narrow streets people stood next to stalls eating small healthy meals: steaming bowls of noodles with shrimp, skewers of fish balls with chili sauce, and bags of fresh chilled pineapple. They spoke with each other as they ate, presumably catching up on the day. If we hadn’t been so totally exhausted from the plane ride we might have jumped out for a quick snack ourselves. With all bowls of fresh noodles and freshly roasted fish staring us in the face we could hardly wait for our Thai seafood quest to begin. Read Full Post on The Seafood Spot…
I am thrilled to report that next week I have TWO book events in the fabulous city of San Francisco. Please see the dates and times for both events below. Feel free to come along and bring friends – the more the merrier! I am so excited to visit one of my favorite cities for a week of fun and food. I can’t wait to see what new and exciting food adventures await and, of course, to meet all of you. If you have any questions about the events, or tips on what I should see, please leave comments below! I will be in the city for the the entire week (even doing a live TV appearance on Friday!)
1) Sunday, April 15th, from 3 – 4pm
Omnivore Books
3885 Cesar Chavez Street
(415) 282-4712
Book signing & Light fare
2) Thursday, April 19th at 7pm
Books, Inc.
2251 Chestnut Street
(415) 931-3633
Talk & Book Signing
I just can’t get enough of Charleston, South Carolina. Last week we made our fourth annual trip to see my parents and had a total blast. We visited a lot of our favorite spots from 2009, ate with our friends from 2010 and hit some of the must-sees from 2011. Be sure to check them out if you are in the area sometime. This year our vacation was not all just playing and eating, this time there were some awesome book events too. Here are some of the highlights from my trip last week:
Come over and check out my latest Naptime Chef Cooking Show with OXO. I am giving away great OXO products and have a terrific recipe for Chocolate Zucchini Bread!
Welcome to the third episode of The Naptime Chef Cooking Show! This series of three cooking shows is made possible with support from OXO and features recipes from my new book. My first show featured my recipe for Couscous with Tomatoes & Arugula and my second episode featured my Artichoke-Lemon Pesto.. The final episode showcases my awesome recipe for Chocolate Zucchini Bread (yum!) and features OXO measuring cups and the new OXO handheld grater.
Since we are all gearing up for Easter this weekend I thought I’d stop in with some festive naptime cooking recipes that are perfect for your holiday meal. These can all be made in advance and are totally family-friendly. I hope you have a wonderful celebration planned wherever you are!
Every so often I get a cookbook in the mail that stops me in my tracks. My infatuation with it could be for many different reasons, in the case of The Book Club Cookbook it is because I love reading. As you know, I am never at a loss for reading recommendations. Need some new great novels, memoirs, or cookbooks to read? I could suggest thousands. The Book Club Cookbook, as the name insinuates, celebrates novels of all kinds through food. The authors worked with popular novelists to decide which recipes would pair well with their work. The result is this clever book that is fun to cook from and would even to be a blast to use for adding food themes to book club meetings.
This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.
When were cleaning out the fridge before our trip to Charleston I found a large bag of onions. This was not a surprise in the least, I always stock up on onions since I cook with them all the time. To use some up I decided to caramelize them and make a fresh version of our favorite vegetable pie. It seemed like the perfect thing to have on hand for the last few days before vacation. There is nothing easier to heat up in a pinch between loads of laundry and packing suitcases! I whipped up this easy pie while my daughter napped, then kept it in the fridge for a few days while we nibbled on a slice here and there until there was nothing left.
| 1 | pie crust (in this case I used a Whole Foods frozen pie crust, but feel free to make your own if you have the time) |
| 1 | red pepper, chopped (or any other vegetable you feel like! |
| 2 | onions, roughly chopped |
| 2 | garlic cloves, finely minced |
| 4 | eggs |
| 1 c. | half & half |
| 2 c. | Monterey Jack, shredded |
| 1/3 c. | Parmesan, grated, plus more for sprinkling |
1. Preheat oven to 350. Prepare pie crust in a 9″ pie dish according to directions.
2. Saute the onions and garlic in olive oil for about 20 minutes, or until the onions are completely caramelized.
3. In a bowl mix eggs, half & half, monterey jack and parmesan.
4. Add the caramelized onions to the egg mixture and combine.
5. At this point I recommend adding salt & pepper to taste and perhaps seasoning it with any other herb that might be fresh at the time your making it.
6. Pour mixture into prepared pie crust and sprinkle the thop lightly with parmesan cheese.
7. Bake at 350 for 50-55 minutes.
8. You can tell when the pie is done by making sure the center is set when you lightly jiggle the pan.
This recipe is a fast, easy brunch recipe that always delivers. Have fun making it with different vegetables!
This recipe takes about 30 minutes to prepare, which includes pre-baking the pie crust. Once you pop it in the oven you only need to check on it one or two times, so you have plenty of time to do other things.
A terrific pie for breakfast or dinner!
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