Foodie in New York

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Hey guys! Did your upcoming trip to Nola for some delicious beignets get postponed? Fret not—I’ve got ya covered. Today’s @foodnetwork class of the day is my beignets. ✨ You can watch me make these delicious little pillowy fried dough squares step-by-step over on the @foodnetworkkitchen app. And I make a huge mess because of course the powdered sugar ends up everywhere 😅 More info on how to watch in IG stories & IG highlights (3rd photo courtesy of @foodnetwork. First two photos were me balancing the camera with one hand and a beignet with the other! 🤸‍♀️)

I love to bake, but I also love cooking a variety of foods at home! I made the simplest, most delicious weeknight dinner of New Zealand grass-fed lamb steaks, crispy smashed potatoes & a baby kale salad. #ad 🥬 This simple preparation is big on taste thanks to the 100% New Zealand grass-fed lamb from Silver Fern Farms that are raised on open pasture with no antibiotics or growth hormones. It’s fresh, natural, & of the highest quality. ✨ I prepared it the way I would cook any steak: a super hot cast iron skillet, for 4 minutes each side, until it reaches the desired level of doneness. You can pick up Silver Fern Farms products at your local Fairway Market, Morton Williams or NetCost Market today! @beefandlambnz @silverfernfarmsusa @fairwaymarket @mortonwilliamssupermarkets @netcostmarket #deliciousstartshere #tastepurenature 🍽 Seared New Zealand Grass-fed Lamb Steaks with Smashed Potatoes Serves 2 2 (4-ounce) 100% grass-fed lamb steaks from Silver Fern Farms 1 cup ne

Melty chocolate chunks, chewy cookies, flaky salt, crispy edges... these cookies would be the perfect after dinner snack 👌🏾 So many of you are making these chocolate chunk cookies that I think I need to make a batch myself! I think it’s the first time I’ve had fomo for one of my own recipes 🤣. If you haven’t made them yet, I’ve got ya covered. Here’s the recipe (also linked in Insta-stories!) : https://foodieinny1.wpengine.com/home-main/2019/2/28/olive-oil-chocolate-chunk-cookies

These creamy 4-ingredient popsicles are the perfect kickoff to summer! ☀️ The 4 ingredients are: blueberries, coconut milk, Greek yogurt & sweetener. I cooked the blueberries down to make a barely sweet jammy syrup. They are so good you will want to eat them all summer long. But they are so FULL of good stuff, that they are the perfect breakfast! Recipe is on the blog: https://foodieinny1.wpengine.com/home-main/2018/8/4/greek-yogurt-popsicles

I’m commemorating today energized and full of hope as I hold space for the ancestors whose shoulders I stand on. I’m also celebrating freedom, resistance and JOY! ✨ #Juneteenth #OurJuneteenth #imagineblackfreedom

I love how versatile baking is. These mini tarts with sliced strawberries 🍓, raspberries & crushed pistachios are the miniature-ized versions of my better together tart. ✨ And I’m *loving* seeing alllll of your baking creations! So keep ‘em coming! Recipe for the better together tart is on the blog, link in profile.

You should make this Homemade Granola because you already have all of the ingredients in your pantry! ✨ I recently made homemade granola for the first time. It’s normally something I’d buy in bulk (seems like we’re done with bulk food at markets for a while?) And I couldn’t possibly eat another bowl of oatmeal! ✨ I quickly realized that like cranberry sauce and vinaigrette, we have been bamboozled into buying granola! It’s easier, cheaper, and better to just make it home. When @todayfood and @tmrwxtoday reached out for a one bowl, sheet pan meal, I wanted to spread my granola making success to others! Recipe is on the blog, and a demo is in my IG story highlights, with a link right to the recipe! Enjoy this fiber-licious, crunchy delight!

I discovered that I had been pronouncing “Sherbet” wrong my whole life. It’s Sherbet—like Sorbet. Not “Sherbert” like Herbert 😂. (It’s ok for us to change our behavior when learning new information!) This homemade sherbet is a “mix-and-churn” kinda ice cream recipe. There are no eggs or having to cook anything on the stove. Just a one bowl mix. A link to the recipe and *full demo* of me making these are in IG story highlights! ✨ Don’t feel like making homemade sherbet? You can still hollow out some oranges and fill them with some store bought sherbet (and then refreeze!). Recipe is on the blog!

This rhubarb-strawberry crisp 🍓 is the perfect balance of tangy rhubarb and a sweet, crunchy, oats and brown sugar topping (demo on stories & recipe on blog, link in profile!) Prepping the rhubarb got me to thinking about maturity and having thick skin. ✨ Young rhubarb stalks are delicate and you can slice them and use as is. But older rhubarb—the more mature stalks—develop a thick, fibrous skin that should be peeled away before using—to reduce stringiness. I started to wonder if developing a thicker skin, for us, was a sign of maturity, or something else. i haven’t figured that out yet, but I did figure out this recipe, so you can check it out on the blog :) ✨

Wow, there are 40K of you here now! I’m honored you let me take up a little space on your feed each day. THANK YOU! 💗 And, I want to share the importance of *writing stuff down.* 📝 If you’ve ever doubled a recipe, it can be tricky. Because even though you *can* do the math in your head, it’s hard to remember to do it for each ingredient. But when I *write* the new quantities down, I don’t screw up. 🖊 Writing down goals is kinda similar. Six weeks ago, I celebrated having 20K followers. It was a big deal because I sat at 19.2K followers for the previous 12 months! It felt like the needle wasn’t moving even though I was working harder than ever juggling writing my cookbook and keeping up with social media. 📚 Last month, I was working with @xanan1136 on a list of immediate and future goals. Doubling my followers to 40K was the 12-month plan. And I had *no* idea how it would happen. It felt impossible! But here we are, just 6 weeks later. 📅 Like lemo

 

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