Posted by Anna Mintz on December 6th, 2013
Sunny Anderson is a cook on the go – from growing up an Army brat to traveling the country in search of local flavors, Sunny is familiar with life on the road. Her debut cookbook, Sunny’s Kitchen: Easy Food For Real Life (Clarkson Potter, September 2013), quickly topped the New York Times’ Best Seller list, drawing on store-bought shortcuts and always relying on affordable, easy-to-find ingredients to create comforting home-cooked favorites, made Sunny’s way.
Now, Sunny is sharing her recipes and tips in a partnership with Extended Stay America hotels to create “Away From Home Cooking” — an in-room recipe booklet debuting at Extended Stay America’s nearly 700 locations nationwide with fully-equipped kitchens in every guest room.
Posted by Anna Mintz on December 5th, 2013
This frittata recipe from Giada’s Feel Good Food: My Healthy Recipes and Secrets (Clarkson Potter, November 2013) by Giada De Laurentiis is a great option for dinner because it is fast and easy to make, but really, it’s good anytime! It also makes a great make-ahead lunch to take to work, either with a small green salad or sandwiched between two slices of bread. Canned tuna adds needed flavor and olive oil makes it rich and smooth; both add a meaty savoriness to the frittata.
Posted by Anna Mintz on November 26th, 2013
Dried blueberries and plump dates partner with old-fashioned rolled oats and toasty nuts in this hearty granola created by Epicurious editor-in-chief Tanya Steel and her Real Foods for Healthy Kids coauthor Tracey Seaman. Sesame seeds lend extra crunch while pure maple syrup (cane syrup or honey are excellent substitutes) kisses the mix with sweetness. With milk or yogurt, this granola is an easy breakfast, but don’t limit yourself; it’s delightful sprinkled on pancakes or as a topping for ice cream.
Posted by Anna Mintz on November 24th, 2013
If you’re like us, then pumpkin pie is one of the highlights of your Thanksgiving meal. Rather than buying a pie from the store this year, try making Ina Garten’s Ultimate Pumpkin Pie with Rum Whipped Cream recipe from Barefoot Contessa Foolproof (Clarkson Potter, 2012). We promise it’s easy to make, and this homemade version will taste so much better than store-bought!
Posted by Anna Mintz on November 21st, 2013
Roasting broccoli really brings out its sweetness. Add some grated Parmesan cheese and it becomes a
crave-worthy side dish, perfect for Thanksgiving! People often throw away the stems of broccoli, but instead give them a two-second trim with the vegetable peeler and they become wonderfully tender and delicious. In her recipe from Ten Dollar Dinners (Clarkson Potter, 2012), Melissa d’Arabian keeps the stems attached to the florets and trims the broccoli into long and lanky trees.