When you’re craving something delicious, crack open this vibrant cookbook for 100 flavorful, low-fuss recipes for any time of day, from the beloved creator behind Lindsey Eats. “You can tell that each recipe has been carefully tested, thought out, and created to not only bring delicious, elevated meals to the table but to empower people to have fun--and success--in the kitchen.”--Nicole Keshishian Modic, founder of KaleJunkie and author of When learning to cook you’re often told to rely on your senses: tasting as you go, listening for a sizzle when steak hits the pan. But in You''ll join Lindsey for boisterous family dinner parties with coveted staples like Uncle Ira’s “Good Dressing” and cozy days at home with Grandma Daisy’s Tomato and Chicken Rice Soup . Lindsey''s viral chicken dishes get a whole chapter with recipes for Crispy Sesame and Herb Chicken Schnitzel and Aleppo Braised Chicken Legs with Butter Beans and Smashed Olives . She also includes curated suggestions for what to make depending on the occasion like a Chili Crisp and Strawberry Baked Brie or Za’atar Roasted Kabocha Squash with Pomegranate Dressing for a holiday dinner, an Aperol Mezcal Margarita with Tajin for a warm summer evening, or a Mushroom Miso Mascarpone Pappardelle for easy weeknight fare. Whether cooking for a date night in, preparing a weeknight dinner, or choosing what pairs well for dining al fresco, this book has you covered for all meals of the day, ensuring something delicious will always end up on your table....

Autorentext

Lindsey Baruch

Leseprobe
What Are We Going to Eat?

Anyone who knows me will tell you I have the same burning question running through my mind every day.

No matter who I am with, it’s only a matter of time before I ask: What are we going to eat? Inevitably, I respond to my own question and the answer is always the same: “Something Delicious!”

As a young girl, I always had my television tuned to the Food Network. I would gaze at the screen, completely focused on the dishes vividly displayed in front of me and I always kept a notebook next to me to jot down all the recipes I would want to explore. My mom didn’t have the same passion for cooking that I did, which ultimately turned out in my favor. It meant I was able to practice in our kitchen anytime I wanted since not much was happening there. In many ways her lack of enthusiasm for cooking gave me free rein and endless hours to explore, so I guess she’s right when she says that I have her to thank.

My grandma Daisy was the first person who really fostered my love for cooking. While she taught me the fundamentals, she was also the one who embedded in me the interconnectedness of family and food. She taught me that cooking was about being present and using all of our senses, not just when making food but also when enjoying food with company.

Family has certainly played a huge role in my cooking, impacting the way I cook, what I cook, and how I cook. Two of my grandparents grew up in India, but my great-grandparents were raised in Baghdad, the capital of Iraq. My family was part of a small number of Baghdadi Jews living in India since the nineteenth century, and they thought that moving to America would allow for a better life for their new growing family. It is no surprise, then, that much of my cooking reflects my family’s heritage, influenced by these countries and beyond. Dishes such as dal, schnitzel, and shakshuka were all staples for me growing up. These were the foods that defined my upbringing and that make me feel comforted, even in the present day.

I come from a large extended family and we are all close, and by close I mean we all live within a half-mile radius of each other. They have all taught me so much about cooking and our culture, and how deeply intertwined the two are. Cooking for the family has been our way of connecting and showing up for each other. It is our way of conveying how much we all care and love one another. The beautiful thing about food and culture is that the learning never ends. I’m constantly discovering new food combinations and styles. In recent years, it’s been my husband, Danny, who has introduced me to a new world of cuisines. His Persian roots brought a whole new dimension to my palate, so of course, I included some of my favorites in the book.

Born and raised in Los Angeles, I am also largely influenced by the variety of restaurants and diverse cuisines that LA has to offer. I discovered the value of exploring outside my own heritage and experiencing the richness of the foods from other cultures. It became a source of inspiration, being able to go a short drive to Koreatown to eat Korean BBQ, or driving past taco stands and smelling the corn tortillas heating up on the griddle. I became intrigued with how colors, textures, and sounds play a vital role in eating and cooking.

I continue to cook with a sense of presence whenever I’m in the kitchen. Sound, sight, touch, taste, and smell all play an important role in my cooking process. Hearing the sizzling sound of steak hitting a piping-hot pan can help guide your cooking. Feeling the textures of kneading dough, or a perfectly cooked chicken breast, can help guide doneness. Tasting to your preference, salting your steak, or adding more lemon to your vinaigrettes, allow you to discover your personal palate and preferred flavor profiles. Smelling aromatics like garlic as they hit a hot pan can tell you when it’s time to add the next ingredient. Looking at tomato paste browning signals when it’s time to deglaze with wine.

All the resources you need to cook are at your disposal with your senses. Paying attention to them can make the process simple and fun. With minimal equipment, cleanup, and ingredients, my hope is that the recipes in this book will be a helpful resource for you. By applying the techniques and making these recipes your own, you, too, will be able to connect and experience the power of your senses and begin to build your own new memories and cook something delicious.