TASTE | Popsicles for Breakfast + Making the Perfect Chicken

Food has become my thing over the past year or so, but not without the help of some friends and some hacks. Here are a few of them ...


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cookbooks


SEASON WITH AUTHORITY: CONFIDENT HOME COOKING BY MARC MURPHY
So, I guess I have to start with a disclaimer: Marc Murphy is my husband. And so yes, this is (obviously) my favorite cookbook in the world. But in all honesty, I love it regardless of my relationship to its author. Marc's cooking is gutsy and authentic, and these recipes are meant to turn everyone and anyone into a confident home cook. I find myself turning to this one on a pretty regular basis for easy weekday meals - don't miss Marc's roast chicken (which may or may not be the reason I married him) or his heirloom tomato salad. And if you have the time, read a bit about his background as well. It's a great lesson in following dreams and overcoming obstacles.

OWN YOUR KITCHEN: RECIPES TO INSPIRE & EMPOWER BY ANNE BURRELL
One of the perks of being married to a chef is getting to meet other chefs, and I am honored to say that I count Anne as a very close friend. I love her sparkly personality and her fierce loyalty, but maybe more than that, I am obsessed with her cooking. Watching Anne in the kitchen is inspiring and makes me believe I can do almost anything - she has on many occasion given me impromptu lessons and her patience is incredible. Her recipes, both here and in COOK LIKE A ROCKSTAR, are simple, fresh and original, and her voice is reassuring and familiar.  My current faves are the Marinated White Anchovies with Cucumbers, Ruby Red Grapefruit and Cilantro; and the Tomato Salad with Shrimp and Black Volcanic Rock Salt, but every recipe in both books is well worth a try, and all will really make you feel like a rock star in the kitchen!

FOOD 52 GENIUS RECIPES: 100 RECIPES THAT WILL CHANGE THE WAY YOU COOK
I credit food 52 with changing everything about the way i approach the idea of cooking. The website has enabled me to come at it from a place of necessity to a place of actual enjoyment, and this book is simply a print version of what they do so incredibly well on the internet. They have a whole series of books, and i would argue that no kitchen collection is complete without all of them.

IT'S ALL GOOD: DELICIOUS, EASY RECIPES THAT WILL MAKE YOU LOOK GOOD AND FEEL GREAT BY GWYNETH PALTROW 
We all have our opinions about Gwyneth Paltrow, but please leave them aside for a second and hear me out. I bought this book at the very beginning of my cooking journey, and I have to say that it was incredibly helpful in starting me off on the right foot in terms of stocking my pantry with healthy staples and starting out slow. Some of the recipes are inaccessible, and the fact that it's more fashion shoot than food are both annoying components, but I promise that there are really good things here. Every recipe is based in an elimination diet she was put on, which means no alcohol, dairy, eggs, sugar, shellfish, wheat, red meat or soy, and while that type of eating is not something I can realistically maintain, it is great jumping off point for a balanced diet. 
 


recipes


Guess what!? You can eat popsicles for breakfast if you make these. Really! Admittedly it's my daughter who found these recipes from The Food Network  but since I’m the one who makes them, I might have to take credit ...

KALE-BANANA BREAKFAST POPS | Makes 4 servings

WHAT DO YOU NEED
1 small banana, cut into chunks
2 cups packed chopped kale (stems removed)
1/2 cup 2-percent plain greek yogurt
1/4 cup pure maple syrup
juice of 2 small oranges
juice of 1/2 lemon
one 1/2-inch piece peeled fresh ginger
four 3- to 4-ounce ice pop molds

WHAT YOU DO
Combine the banana, kale, yogurt, maple syrup, orange and lemon juices and ginger in a blender and puree until smooth.

Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.

The pops will keep in the freezer for up to 2 weeks.

 

STRAWBERRY - CHIA BREAKFAST POPS

WHAT YOU NEED
one 5-ounce can evaporated milk
juice of 1 lime
3 tablespoons honey
2 tablespoons chia seeds
6 large strawberries
four 3- to 4-ounce ice pop molds

 

 


WHAT YOU DO
Whisk together the evaporated milk, lime juice, honey and chia seeds in a medium bowl. Cover and refrigerate until the seeds have plumped, about 2 hours, stirring halfway through.

Hull and finely chop the strawberries and stir them into the chia mixture. Spoon the strawberry-chia pudding evenly among four 3- to 4-ounce ice pop molds (it will be thick); tap the molds on the countertop to pop any air bubbles. Freeze the pops until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.

The pops will keep in the freezer for up to 2 weeks.
 


kitchen secrets


Roast chicken is meant to be crispy and juicy and cooked evenly but don’t be fooled: it’s not as easy as it looks. Enter the Vertical Roaster which props your bird up in the most humiliating way, but you won’t be ashamed of how good it makes your chicken taste.