Healthyish is recipe developer Lindsay Maitland Hunt’s totally doable, delicious, and dead-simple cookbook, helping us to eat how we all want to eat – healthy, but with an occasional bit of decadence.

Lindsay Maitland Hunt is an expert recipe developer who has created recipes for everyone from college students to busy families to seasoned home cooks. Now, she brings her trademark skillset to her debut cookbook, Healthyish.

For anyone on the move, working long hours, and trying to eat a bit more healthfully, Healthyish offers 131 satisfying recipes with straightforward instructions, using as few pots and pans as possible and ingredients that won’t break the bank. Not to mention, you can find the ingredients at your everyday grocery store (no garam masala or açai berries here!).

Emphasising balanced eating rather than fad diet tricks, Hunt includes guilt-free recipes for every meal of the day, from breakfast to snacks to dinner, and yes, even Healthyish treats, such as:

  • Banana–Avocado Chai Shake
  • Peanut Butter Granola
  • Salty Watermelon, Feta, Mint, and Avocado Salad
  • Miso–Butter Toast with a Nine-Minute Egg
  • Pozole with Pinto Beans and Queso Fresco
  • Spiced Chicken and Chickpea Flatbreads with Cucumber–Dill Tzatziki
  • Single-Serving Chocolate and Peanut Butter Cookie

Designed for novices and experienced cooks alike, Hunt’s meticulously considered recipes offer crowd-pleasing flavour profiles and time-saving tips and tricks, and her vegetable-centric dishes, with an occasional dash of meat, dairy, and decadence, are showcased in vibrant, mouthwatering photographs.

Destined to be an everyday kitchen essential, filled with splattered and dog-eared pages, Healthyish is a call for simple ingredients, food that makes us feel good, quick prep and even quicker cleanup, so we all can enjoy what’s most important at the end of a long day: getting back to the couch.

Lindsay Maitland Hunt is a recipe developer and food writer living in Brooklyn, New York. A former editor at Real Simple and BuzzFeed Food, her clients have also included Country Living, Delish, Food Network and Food & Wine. You can follow her on Instagram here.

The following recipe is from Healthyish by Lindsay Maitland Hunt.

Whole-Wheat Chocolate Chip Cookie Bars


These bars have a classic chocolate chip cookie flavour, but made Healthyish with whole-wheat flour. Instead of scooping individual cookies, you’ll save time by scraping all the dough into a pan and cutting after baking.


  • 2¼ cups (9 oz/270 g) whole-wheat flour, spooned and levelled
  • 1 tablespoon instant espresso powder
  • teaspoons kosher salt, or ¾ teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1¼ cups (9 oz/250 g) packed light brown sugar
  • ½ cup (3½ oz/100 g) granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 ounces (340 g) chopped bittersweet chocolate, or 2 cups (345 g) bittersweet chocolate chips


  1. Preheat your oven to 350ºF (175°C), with a rack set in the centre. Butter a 9-by-13‑inch (20-by-30-cm) baking dish and line with parchment; leave a 2-inch (5-cm) flap overhanging on two sides. Set aside. Whisk the flour, espresso powder, salt and baking soda in a medium bowl. Set aside.

2. Whisk both sugars in a large bowl, making sure to break up any lumps. Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms one mass. Scrape the sides of the bowl with a flexible spatula.

3. Whisk 1 egg into the sugar-butter mixture, stirring until it’s fully mixed in. Whisk in the second egg and the vanilla and scrape the sides of bowl again.

4. Add the dry ingredients to the wet and stir with the spatula to fully combine until there are no streaks of dry ingredients left. Stir in the chopped chocolate or chocolate chips. Scrape the dough into the prepared pan and smooth into an even layer.

5. Refrigerate the dough for at least 10 minutes while the oven preheats. Bake, rotating halfway through, for 25 to 30 minutes, until the bars are golden brown and the crust is matte (not wet or glossy looking). Cool completely before cutting into 24 bars.

You can make and refrigerate the dough up to 2 days in advance, or freeze the unbaked bars for up to 3 months. They’ll take longer to bake, 30 to 35 minutes.

Healthyish by Lindsay Maitland Hunt is out now – find out more here!


Athena Calderone cooks with internationally acclaimed chefs, hosts stunning dinner parties for luxury publications, and showcases it all on EyeSwoon, an online destination for food, fashion, and design. And in Cook Beautiful, she’s revealing the secrets to preparing and presenting gorgeous meals. Included are 100 seasonal recipes with step-by-step advice on everything from prep to presentation—from artfully layering a peach and burrata salad, to searing a perfect steak. Organised by season, each section ends with a menu for entertaining and ideas for table decor. Following in the tradition of EyeSwoon, this book is where design meets food, where culinary tradition marries food styling, where home chefs become experts. These are beautiful, tasteful dishes to make for friends and family, with advice that will inspire you to create visually stunning, and still wholly delicious, culinary masterpieces.

The following is an extract from Cook Beautiful by Athena Calderone (ABRAMS Books)


Rather than mourn winter’s waning light, embrace the darkness with lush, moody décor and a warm, cosy vibe. Here, saturated grey linen, rumpled for added texture, serves as the backdrop for simple black ceramics, mismatched brass candlesticks, and a rambling arrangement of delicate flowers and ferns. A handmade touch—no matter how small—is the best way to add warmth to a table. For this meal at home with friends, I made ink-stained paper menu cards, adorning them with fragrant eucalyptus leaves. The overall feel is intimate, refined, and just a little decadent—like the perfect winter meal. 

N o . 1 

O N  T H E  M E N U

There are few things more festive than handwritten menus—even when they’re not actually written by hand. Rather than hiring a calligrapher, select a scrolling script font and pop some pretty paper into your printer. Here, I used watercolour paper, tearing the edges and dabbing on watered-down ink, which bleeds to form a subtle, organic pattern.

N o . 2 

W E L L  S E A S O N E D

During citrus season, I love to flavour sea salt with a blend of zest and herbs. My recipe not only livens up roast fish or poultry, it also serves as a mouth-watering memento of the meal for guests to take home.

N o . 3 


We change our wardrobes with the seasons, so why not our dishes? These days, investing in darker, moodier place settings for winter isn’t particularly pricey. Chic—and cheap!—pieces can be found at stores like West Elm, CB2, and even IKEA.

N o . 4 

L E T  T H E R E  B E  L I G H T S

A matched pair of candlesticks in the middle of your table can feel a little predictable. Instead, add visual interest—and set a casual, modern mood—with an odd-numbered grouping of vintage finds in a variety of heights and styles. Dark-colored tapers are an especially cosy touch on cold nights.

N o . 5 

S P I C E  T H I N G S  U P

Whole spices like nutmeg, allspice, star anise, and cinnamon are too beautiful to keep hidden away in a drawer. And, especially during the holiday season, their sweet, warm scents feel festive without being overpowering. Here, I used the sculptural little gems to decorate a side table, alongside spicy sachets that guests can use at home to simmer mulled wine.

N o . 6 

P R I Z E  R I B B O N S

Words to live by: Never pass up a spool of pretty ribbon. If you keep some on hand, you’ll find many lovely ways to use it, from holding together cutlery to binding bouquets—and, of course, tying up presents. Velvet varieties add elegant texture and subtle sheen to winter décor.

N o . 7 


Gauzy linen, available at most fabric stores, can serve as a beautiful and unexpected alternative to wrapping paper. Simply cut or tear a large square—leaving the edges unfinished—place a gift in the centre, and form a loose knot on top, tucking in a few green sprigs for a decorative touch.

N o . 8 

C I R C L E  O F  L I F E

Get the look of a handmade wreath without the hassle of starting from scratch by purchasing the simplest evergreen option from your local market or nursery and embellishing it with seed pods, ornamental berries, feathers, sprigs, and other foraged finds.

N o . 9 


When artfully composed, a cheese plate can double as table décor. The most inviting platters feel abundant, so fill in vacant areas with fresh or dried fruit. The cheeses themselves should look natural and gooey. Break up any pristine wedges by hacking off a few messy chunks and let soft cheese sit at room temperature until properly runny.

Cook Beautiful by Athena Calderone is out now, find out more here.

A Beautiful Mess: Weekday Weekend | RECIPE


This is a funny and relatable narrative vegetarian cookbook for home cooks of all skill levels from the extremely popular blog A Beautiful Mess (over 1.5 million readers). Eighty yummy-healthy recipes for accessible meals from a trusted source are organised into “weekday”–five days without refined flours, sugars, alcohol, and dairy—and “weekend”–indulgent, flavoured foods. The book is divided into four parts—breakfast, meals, snacks and sweets, and drinks–and each part contains both a weekday and weekend chapter. More than 75 bright, naturally lit photos show plated food and some Beautiful Mess style (outfits, kitchen décor, tools) and ambiance (ingredients, interiors, surfaces, textures). Intended for an audience that’s not feeding a family every night, these recipes serve two.

The following recipes are from A Beautiful Mess: Weekday Weekend by Emma Chapman and Elsie Larson.

weekday_toasts_v1_hero 2

Toasts (weekday and weekend) 

Welcome to the world of toasts. If you haven’t yet discovered the joys of a hot, crispy, nutty slab of bread spread with a meal-worthy second layer, you’re in for a treat that will serve you (literally) for many a perfect breakfast—and an endless possibility for toppings lends them equally well to snacks or light lunches. A logical progression of the classic toast and butter and jam, you can make them whatever you want, according to time of day, time of year, and what might be in season, all in minutes.

Below are half a dozen recipes for the toast of the toasts, featuring homemade spreads and an updated classic composition or two. The first four are for weekdays and three more indulgent recipes are for the weekend. The homemade spreads make enough to cover a few rounds of toasting; the composed toasts can be multiplied for as many eager diners as you have lining up at your table. Use good-quality whole-grain toast for all (we like Ezekiel brand), or make your own, like our Whole-Wheat English Muffins. The weekend Caprese toast indulges in a traditional white Italian loaf to match the ingredients.

  • Cashew Cream and Berry Toast 

Sweet and creamy on hot toast, this spread makes the perfect weekday replacement for French toast. Add a few more berries and an extra drizzle of honey, if you like.

Combine 1 cup [140g] raw cashews, soaked in water to cover for 1 hour and drained; ¼ cup [30g] fresh or thawed frozen raspberries (if frozen thaw thoroughly first); 2 Tbsp safflower oil; and 1 Tbsp raw honey in a blender and blend to a completely smooth purée. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

  • Fried Egg and Avocado Toast 

This breakfast combo has become a new classic. So good and perfectly satisfying, it only takes about 10 minutes to make. For an even more no-fuss version, skip the egg and top with sprouts or toasted sun flower seeds.

Spread ½ tsp store-bought (no sugar added) or homemade mayonnaise thinly on warm toast. Scoop 1/2 ripe avocado on top and mash to cover the toast evenly. Sprinkle with pink Himalayan salt or sea salt. Top with 1 large egg, fried (or scrambled) however you like. Get it while it’s hot!

  • Red Pepper Hummus Toast

This healthy and satisfying spicy hummus is a bull’s-eye for a midweek craving. Spread on toast and drizzle with a little olive oil. It also makes a great snack paired with carrot sticks, celery, cucumber slices, or baked corn tortilla chips.

Combine 1 can [15 oz/430 g] chickpeas, rinsed and drained well; 1/2 cup [120 g] chopped roasted red pepper, homemade or drained jarred; 1/4 cup [55 g] tahini; 1/4 cup [60 ml] fresh lemon juice; 2 Tbsp water; 1/2 tsp salt; 1/2 tsp cayenne pepper; and 1/2 tsp red pepper flakes in a blender or food processor and process to a completely smooth purée. Store in an airtight container in the refrigerator for up to a week.

  • Cinnamon-Almond Butter Toast

Making your own nut butters is way easier than you might think. This lightly spiced almond butter is amazing on warm toast. Top with a few fresh berries and it goes over the top!

Spread 2 cups [280 g] unsalted raw almonds on a baking sheet and bake in a 300°F [150°C] oven, until fragrant, about 15 minutes, stirring once or twice. Let cool, then combine in a high-powered blender with 3 Tbsp safflower oil. Process until the almonds are finely ground. Add 1 Tbsp raw honey, 1/2 tsp ground cinnamon, and 1/4 tsp salt and process until smooth. Store in an airtight container in the refrigerator for up to 3 days.

  • Creamy Caprese Toast

This toast is one of my favourite weekend treats. I don’t want to get dramatic, but I believe it might be the mother ship of all toasts . . . I think it will float your boat, too.

Spread 1 Tbsp cream cheese on a thick slice of toasted Italian loaf. Top with a slice of fresh mozzarella cheese, a slice of ripe tomato, a few torn basil leaves, a drizzle of olive oil, and a few drops of balsamic vinegar.

  • Goat Cheese, Fruit and Honey Crostini

I love how balanced and delicious this toast combo is—the sharp tang of goat cheese with honey and fresh fruit. Use whatever fruit is in season.

Spread a generous amount of goat cheese on each crostini. Top with your favourite seasonal fruits and a drizzle of honey.

  • Pink Cream Cheese Toast

This garlicky, savoury weekend spread is delicious, but the hot pink colour takes it to another plane of delight. Add slices of avocado or cucumber, if you like. You’re going to want to Instagram your breakfast—you may even want to paint its portrait!

In a food processor or blender, combine 8 oz [230 g] cream cheese, 1/2 cup [75 g] drained canned sliced beets, 2 tsp coarsely chopped garlic, and 1/2 tsp salt. Process to a completely smooth purée. Store in an airtight container in the refrigerator for up to 3 days.

weekend_toasts_v1_hero 2

A Beautiful Mess: Weekday Weekend is out from 07 November 2017. Find out more here.



Part cookbook, part memoir, part travelogue, and wholly original, F*ck, That’s Delicious is rapper Action Bronson’s comprehensive guide to the food, chefs, food makers, regions, neighborhoods, and restaurants that every food obsessive should know. Organised as a full-colour illustrated guide with 100 entries, the book captures all the foods that get to him: When his mama makes him a good ol’ bagel and cheese with scrambled eggs. The tacos in LA. Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario Batali and Michael White. The best Chinese red-pork char siu buns in the world, found in London. And more, lots more. F*ck, That’s Delicious also includes 40 recipes inspired by Action’s childhood, family, tours, and travels—like the Arslani Family Baklava and Bronson’s Original Lamb Burger—and adapted from name-brand chefs and street cooks he’s met on his show. Richly visual, the book is layered with illustrations and photographs of Action’s childhood, food excursions, tours, lyric notebooks, and more.

The following recipe is from F*ck That’s Delicious by Action Bronson, with Rachel Wharton, photographs by Gabriele Stabile

Photographs by Gabriele Stabile
Photographs by Gabriele Stabile

Flatbreads with Ricotta and Pickled Jalapeño Honey

Olive oil before, during and after.


This started as a Neapolitan-style pie I made for myself at my birthday party at Otto, but it is also banging as a flat-bread pizza on leftover Balkan bread like the ones on the previous page. I like to use La Morena pickled jalapeños as they have a good kick to them. Pair it with a ginger ale.

  • 1 12 ounce (340g) bear of clove honey
  • 3 pickled jalapeños, diced
  • Calabrian chile oil, optional
  • 4 Balkan flatbreads or thick pitas
  • Extra virgin olive oil
  • 8 ounces (245g) good-quality ricotta cheese
  • 1 cup (135g) hazelnuts

1. Preheat your broiler and set out a sheet pan.

2. In a small mixing bowl, stir together the clover honey and the pickled jalapeños. If you want, swirl in a little Calabrian chile oil for color too. Set aside.

3. Drizzle a little olive oil over the top of the breads, then spread each with of the ricotta cheese and sprinkle on of the hazelnuts. Place them on a baking sheet and drizzle them with olive oil again.

4. Coat the bottom of a small skillet with olive oil, then heat it over medium-high. Add one of the flatbread pizzas and cook just until the bottom has toasted. Remove it to the sheet pan and repeat with the remaining 3 pies.

5. Toast the pies under the broiler until the edges of the bread and the top of the hazelnuts are well toasted. Drizzle on some of the pickled chile-honey (you’ll have some left over, but it keeps forever), then some more olive oil and eat right away.

F*ck That’s Delicious by Action Bronson, with Rachel Wharton, photographs by Gabriele Stabile is out now – find out more here. 

You could win a copy of F*ck That’s Delicious, a meal for two at Pitt Cue Co in London and a free bottle of Pitt Cue wine over at Munchies UK. Find out more here!

Five Ways to Cook Asparagus | Skinny Asparagus with Tomatoes and Hot Pepper

Today there seems to be less time to shop and cook, and yet the time eating together seems more important than ever. Five Ways to Make Asparagus is about making dinner in real time and under real conditions. Peter Miller argues that no matter how busy your day has been that you can still cook and eat well. The only difficulty is to recognise the possibilities.

Using the number five as a reference, Five Ways to Cook Asparagus (and Other Recipes) is built around a hypothetical five day workweek, offering a plan to make the best use of your time, materials and interest in good, healthy food. To help simplify the process of deciding what to cook and how, there are five exceptional ways to cook asparagus that best represent and celebrate the asparagus. The recipes range from the extremely basic, allowing the ingredient to truly shine, to more nuanced preparations. If you try them, you will know more about asparagus, and it will become a more versatile character in your plans for cooking – and so forth, with broccoli and cauliflower, with quinoa and lentils.

Peter has carefully selected a group of specific foods, focusing on vegetables, grains and legumes. As some of the most versatile and healthy foods, they form an easily adaptable arsenal that can be quickly converted into simple, delicious meals. While his recipes are vegetable centric, he also offers select preparations for incorporating fish and meat.

This week why not try out his recipe for Skinny Asparagus with Tomatoes and Hot Pepper:

Five Ways to Cook Asparagus
© 2017 Hirsheimer & Hamilton

Skinny Asparagus with Tomatoes and Hot Pepper


At the very start of the spring season, you can get fresh, skinny asparagus, and you can cook it with a particular, sprightly abandon. Once the asparagus matures, you can still make the dish, but it will not have the same flourish as in the early first days. The same, of course, is true of spring garlic, or the first wild mushrooms, or the early beans and peas.

1 pound (455 g) skinny asparagus, trimmed, soaked, and drained (see below)

2 tablespoons extra-virgin olive oil

3 tablespoons cold, unsalted butter

1 shallot or 2 spring onions, finely chopped

1 small dried red chile

1 garlic clove, thinly sliced

Sea salt and fresh ground black pepper

6 to 8 cherry tomatoes

¼ cup (60 ml) chicken stock, at a simmer

¼ cup (10 g) chopped fresh cilantro or basil leaves

First, trim the asparagus, cutting 1 or 2 inches (2.5 or 5 cm) off the woody ends. With a swivel peeler, shave the bottom 3 to 4 inches (7.5 to 10 cm) of the stalks, taking off the harder outer skin. As you work, set the peeled asparagus in a shallow dish filled with cold water. Soak it for 5 minutes, then drain. (This seems to rehydrate the asparagus and help it cook more quickly.)

Heat a big pot of water to a boil and toss the asparagus in. When the water comes back to a boil, quickly pull out and drain the asparagus.

Heat a wide sauté pan over medium-high heat for a minute. Add the olive oil, half the butter, and the shallot. After a minute, crush the dried red pepper into the pan and add the garlic. Toss and stir so the parts mix, then throw in the asparagus. Cook for no more than 3 minutes. The sauté cycle is a flash of exuberance for the first of the asparagus. You must shake the pan vigorously to get the asparagus to touch all the other elements. Add a good pinch of salt and black pepper. Throw in the tomatoes and stock and shake the pan even more, above the heat, to get the parts in contact. The stock will loosen and deglaze the pan’s contents, and the tomatoes will create even more disorder as they split and leak.

Add the last of the butter, swirl for a second, then lay the asparagus in a jumble on a warmed platter. Sprinkle with the cilantro and give one last grind of black pepper.


Five Ways to Cook

Five Ways to Cook Asparagus (and Other Recipes): The Art and Practice of Making Dinner by Peter Miller (Abrams, out April 11, £18.99)

Offering more than 75 recipes, adjustable menus, tips for giving new life to leftovers and detailed information on sourcing ingredients, with Five Ways to Make Asparagus you can cook a dinner with only one or two fresh ingredients and you can be confident that that will be more than enough.


Budapest Bowl | Recipe from Bowls!: Recipes and Inspirations for Healthful One-Dish Meals by Molly Watson

Budapest Bowl
© 2017 by Nicole Franzen

Budapest Bowl

Mushroom barley pilaf + paprika-braised chicken + dilled white beans + sweet pepper slaw + sour cream + dill


  1. Cook the chicken
  2. Make the pilaf
  3. Make the slaw
  4. Heat the beans
  5. Assemble the bowls
Paprika-braised chicken
  • 1 lb [455 g] boneless, skinless chicken thighs
  • 2 Tbsp canola or vegetable oil
  • 2 Tbsp butter
  • 1 onion, thinly sliced
  • 2 Tbsp mild Hungarian paprika
  • 1 tsp hot paprika, or 1⁄2 tsp cayenne pepper
  • 1 cup [240 ml] chicken, vegetable, or mushroom broth
Mushroom barley pilaf
  • 8 oz [230 g] button or cremini mushrooms
  • 2 Tbsp butter
  • 1 small onion, finely chopped
  • 1⁄2 tsp fine sea salt
  • 1 cup [180 g] pearled barley, rinsed
  • 3 cups [720 ml] chicken, vegetable, or mushroom broth
Sweet pepper slaw
  • 3 bell peppers (a mix of red, orange and yellow is nice)
  • 3 Tbsp canola or olive oil
  • 1 Tbsp white wine vinegar
  • 1⁄2 tsp salt
  • 1⁄2 tsp freshly ground black pepper dilled white beans
  • One 141⁄2-oz [415-g] can white beans, rinsed and drained, or 13⁄4 cups [420 g] drained homecooked white beans
  • 1⁄2 cup [20 g] chopped fresh dill
  • Freshly ground black pepper
  • 1⁄2 cup [120 ml] sour cream
  • Chopped fresh dill for garnish

FOR THE CHICKEN: Preheat the oven to 375°F [190°C]. Pat the chicken dry. In a large frying pan or sauté pan with a tight-fitting lid, warm the oil over medium-high heat. Add the chicken and cook, undisturbed, until it starts to brown on the underside, 3 to 4 minutes. Turn the pieces over and brown on the second side, 3 to 4 minutes longer. Transfer the chicken to a plate. Add the butter to the same pan and melt over medium-high heat. Add the onion and cook, stirring, until soft, about

3 minutes. Add the mild and hot paprika and cook, stirring, to coat the onion. Pour in the broth and bring to a boil.

Return the chicken to the pan, cover, and transfer to the oven. Bake the chicken until it is very tender, about 30 minutes. Remove from the oven, uncover, and use a wooden spoon to separate the chicken into shreds (that’s how tender it should be). Place the pan on the stove top over medium heat and cook, uncovered, until the sauce is reduced by one-third, about 20 minutes.

FOR THE PILAF: Begin the pilaf while the chicken is in the oven. Trim off the stem ends from the mushrooms, then cut off the stems. Finely chop the stems and thinly slice the caps. In a large saucepan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring frequently, until the onion is soft, about 3 minutes. Increase the heat to high, add the mushroom stems and caps, and cook, stirring frequently, until the mushrooms release their liquid, about 5 minutes.

Add the barley and stir to mix everything well. Pour in the broth and stir again to mix. Bring to a boil, then lower the heat to maintain a steady simmer, cover partially, and cook, stirring every few minutes, until the liquid is absorbed and the barley is tender, about 30 minutes. If the liquid is absorbed before the barley is tender, add up to 1 cup [240 ml] water, 1⁄4 cup [60 ml] at a time.

FOR THE SLAW: Seed and thinly slice the peppers. In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Add the peppers and toss to combine.

FOR THE BEANS: In a medium saucepan over medium heat, warm the beans until hot (or put them in a microwave-safe bowl and heat them in the microwave). Add the dill, season with pepper, and toss to mix well. 

TO ASSEMBLE: Divide the pilaf among four bowls. Arrange the chicken, beans, and slaw in three separate and equal sections on top of the pilaf. Dollop the sour cream on the chicken and sprinkle everything with the dill.

NOTE: Want to gild the comfort lily? Try this with Mashed Potatoes instead of barley pilaf.

This recipe is from Bowls!: Recipes and Inspirations for Healthful One-Dish Meals by Molly Watson, published by Chronicle Books (£13.99)


Recipe for the Weekend |Mussels in Celery-Gueuze Cream

The weekend is HERE! Celebrate with a beer and these delicious beer based mussels from Andrea Slonecker & Christian DeBenedetti’s Beer Bites (THE perfect book for beer lovers everywhere!). 

Mussels in Celery-Gueuze Cream
© 2015 John Lee

Mussels In Celery-Gueuze Cream


First of all, gueuze, a copper-hued blend of young and aged lambic, the famous spontaneously fermented Belgian ale, is pronounced somewhere along the lines of “gherz” and “gooze” (go ahead, give it a try). Lemon-tart, musty, and minerally, with carbonation derived from the same process as Champagne, it’s one of the world’s most remarkable beer styles, and is astonishingly good with certain foods.

Once the most popular style in Brussels, gueuze is the product of ultra-traditional breweries that very nearly disappeared completely in the 1960s. The war, and a century of rationalization and closures—and shifting popular tastes—had made gueuze seem an oddity instead of the vibrant, incredible beverage it really is. Desperate, area brewers started adding artificial sweeteners in a misguided plea for popular taste, which made the beers, well, disgustingly ordinary.

Fortunately, there was one very, very important holdout. Jean Pierre Van Roy, of Brasserie Cantillon, founded in the Anderlecht neighbor­hood of Brussels in 1900, persisted in making uncompromising lambics according to the old, unsweetened ways, turning his little family brewery into a Brus sels tourist attraction (Le Musée Bruxellois de la Gueuze) and expanding his family, which still runs the brewery together, led by his affable son Jean.

And what to eat with a great gueuze like Can­tillon’s? A bowl of steaming mussels is one of the most appetizing, satisfying dishes imaginable, smelling of the sea and aromatic herbs and vegetables, and the joy of the crusty bread you must have at the ready for dipping. It’s also the national dish of Belgium, available . . . everywhere. The acidity of the beer really pops in the broth, and the faint bitterness—very faint—works in tandem with the mineral notes of the mussels and the fragrance of celery and thyme. The beer’s tight, light carbonation has a mouth-cleansing aspect, and overall the effect is, like Cantillon, magical.

Serves 4 to 6

4 Tbsp/55 G Unsalted Butter

4 Celery Stalks, Thinly Sliced On The Diagonal

2 Large Shallots, Thinly Sliced

4 Garlic Cloves, Thinly Sliced

4 Fresh Thyme Sprigs

½ Tsp Freshly Ground White Pepper

1 Cup/240 Ml Gueuze Beer

½ Cup/120 Ml Heavy Cream

Fine Sea Salt

2 Lb/910 G Prince Edward Island Mussels, Scrubbed Well And Debearded

3 Tbsp Coarsely Chopped Fresh Parsley

Artisan French Bread For Serving

  1. Melt the butter over medium-low heat in a large Dutch oven. When the foam subsides, add the celery, shallots, garlic, thyme, and pepper and cook, stirring occasionally, until the vegetables are soft but not brown, about 5 minutes.
  2. Add the beer, cream, and a big pinch of salt. Raise the heat to high to bring the mixture to a boil. Add the mussels to the pot and toss to coat them in the broth. Cover the pot tightly and steam until the mussels open, about 3 minutes. Remove the lid and stir in the parsley. (Discard any mussels that fail to open.)
  3. Taste the broth and adjust the seasoning. Serve the mussels directly from the pot at the table, ladling a good amount of broth into each bowl. Pass plenty of bread for dipping.

Our recommended brews:

Oude Gueuze CANTILLON / Golden Blend DRIE FONTEINEN / À l’Ancienne GUEUZERIE TILQUIN / Oude Gueuze DE CAM / Gueuze GIRARDIN / Coolship Resurgam ALLAGASH

Beer Bites

Beer Bites by Christian DeBenedetti and Andrea Slonecker.

Recipe for the Weekend | Lemony Strawberry-Rhubarb Cobbler

Try your hand at this tantalizing Lemony Strawberry-Rhubarb Cobbler from Nicole Franzen’s new book Sweet & Tart. 

Sweet & Tart
© 2015 by Nicole Franzen

Start to finish: 1 hour

Hands-on time: 30 minutes

My mother-in-law, Mary Snyder, makes the most memorable rhubarb pie I’ve ever eaten. Since I can’t compete with her most excellent pie, I have set my sights on making rhubarb cobbler. It’s a little easier and less time consuming to prepare, and if you’ve never tasted Mary’s rhubarb pie, you might think this cobbler is the best rhubarb dessert in the world.

12 oz [340 g] rhubarb, stalks halved lengthwise and diced

3 cups [360 g] strawberries, sliced

1 cup [200 g] granulated sugar, plus 3 Tbsp 1⁄2 cup [100 g] firmly packed light brown sugar

4 Tbsp cornstarch

1⁄2 tsp kosher salt

Zest of 2 lemons, plus 1 Tbsp fresh lemon juice

2 cups [240 g] unbleached all‑purpose flour

1 Tbsp baking powder

1⁄2 cup [110 g] cold unsalted butter, cubed

3⁄4 cup [180 ml] buttermilk

1 large egg

2 Tbsp turbinado or granulated sugar (optional)

Whipped cream or vanilla ice cream for serving

Preheat the oven to 400°F [200°C]. Grease a 2-qt [2-L] baking pan.

Combine the rhubarb, strawberries, 1 cup [200 g] granulated sugar, brown sugar, cornstarch, 1⁄4 tsp of the salt, half of the lemon zest, and the lemon juice in a large bowl and toss together. Set aside.

Combine the flour, baking powder, butter, 3 Tbsp granulated sugar, remaining 1⁄4 tsp salt, and remaining zest in a medium bowl. Rub the mixture together with your thumb and forefinger in a snapping motion until the butter is blended together and no large lumps remain. Beat the buttermilk and egg with a fork in a small bowl. Pour it evenly over the flour mixture and mix with the fork until the dough just comes together. It should resemble loose biscuit dough.

Heap the fruit into the prepared baking pan. Scatter the dough evenly over the top, breaking it up with your fingers to make equal-size chunks. Sprinkle with the turbinado sugar (if using; it adds a bit of crunch).

Bake for about 35 minutes, or until the top is browned and the filling is bubbly. Let cool slightly and serve warm with whipped cream. The cobbler can be baked in the morning on the day it will be served and kept at room temperature for up to 8 hours, or covered, in the refrigerator for up to 2 days. If you’d like to serve it warm, reheat in a 350°F [180°C] oven for about 10 minutes.


Sweet & Tart

Sweet and Tart by Carla Snyder, published by Chronicle Books (£12.99)


Try your hand at a classic this weekend.

© Yunhee Kim



At first instinct, eggplant Parmesan is a winter meal, hearty and filling. But assuredly, if you’ve ever grown your own eggplant or bought them from the hands of the farmer who has, you will want to show them off at their peak. In-season summer eggplant almost entirely lacks the bitterness that older, off-season eggplants can have. Put them front and centre in one of the most satisfying of all meals.

When you fry eggplant on the stove top, each piece soaks up a tremendous amount of oil. Eggplant roasted in the oven while the sauce simmers is lighter and faster, and there’s less mess to clean up when guests arrive. Serve your feast outside under a tree, with a big pile of angel hair pasta, sparkling Lambrusco, and green salad—an instant portal to Italian villa life.

Like most dishes with red sauce, eggplant Parm gets better the second night, and more so on the third. If you’re lucky enough to have any leftovers, pile them on rosemary focaccia rolls for a decadent, if messy, sandwich.


  • 3 balls fresh mozzarella cheese
  • 2 large eggplants (about 3 lb/1.4 kg), cut into ½-in/12-mm slices (see Cook’s Note)
  • Extra-virgin olive oil for brushing
  • Sea salt and freshly ground black pepper


  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves, smashed or minced
  • Generous pinch of red pepper flakes
  • Two 28-oz/800-g cans San Marzano or plum tomatoes in juice
  • Sea salt
  • 1 sprig fresh basil (optional)
  • 1 bay leaf
  • Freshly ground black pepper
  • 1 tbsp unsalted butter, plus more as needed
  • ¾ cup/90 g freshly grated Parmigiano-Reggiano cheese
  • 1 lb/455 g capellini or angel hair pasta

1. Thinly slice the mozzarella and lay on a paper towel–lined baking sheet to drain while you prepare the rest of the ingredients. Preheat the oven to 375°/190°C/gas 5.

2. Lightly brush both sides of the eggplant slices with olive oil, season with salt and black pepper, and spread out on two baking sheets. Roast until soft and golden brown, about 35 minutes, flipping with tongs halfway through cooking.

To make the Marinara Sauce:
3. Heat the olive oil in a large pot over medium heat. Add the garlic and red pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomatoes and their juices, passing them through clean hands on the way to the pot to crush and swish them. Add ½ tsp salt (use a light hand if your tomatoes are pre-salted), basil (if using), and bay leaf and reduce the heat to medium-low. Gently simmer until the sauce thickens, about 30 minutes, crushing the tomatoes further with a wooden spoon to help them break down. Taste and add another ¼ salt and pepper if needed and stir to combine. Remove and discard the basil and bay leaf.

4. Purée the whole thing together with an immersion blender until smooth. Stir in the butter to soften the acidity of the tomatoes. Taste and add more butter as needed. You should have about 5 cups/1.2 L of sauce.

5. When the eggplant is finished roasting, raise the oven temperature to 400°F/200°C/gas 6.

6. Spoon about 1¼ cups/300 ml of the tomato sauce into a 9-by-13-in/23-by-33-cm baking dish and spread it to cover the bottom. Layer in about half the eggplant and sprinkle with one-third of the Parmigiano-Reggiano, eyeballing the ingredients to create even layers—exact amounts aren’t so important. Top with half of the mozzarella slices. Spoon over a generous 1 cup/240 ml or so of sauce, followed by a second layer of eggplant, another third of the Parmigiano-Reggiano, and the remaining mozzarella. Sprinkle on the remaining third of the Parmigiano-Reggiano cheese. Bake until golden and bubbly, about 35 minutes.

7. Remove from the oven and let cool about 15 minutes. Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta to the boiling water and cook until al dente, about 2 minutes. Warm the remaining marinara sauce over low heat. Drain the pasta and toss with the marinara sauce.

8. Serve the eggplant Parmesan warm with the angel hair pasta.


How an eggplant tastes to you is entirely dependent on if you’re eating it in season, how many days it’s been off the plant, and whether or not bitter is a pleasing flavour to you. I neither peel nor salt my eggplant, particularly when it’s very fresh. But when in doubt, peel and generously salt the slices and set them aside in a colander or on paper towels to drain, about 15 minutes. Rinse and pat dry before roasting.



Feast by Sarah Copeland, published by Chronicle Books

IMAGE: © Yunhee Kim


#FiveYearsOfBooks | Top Five Food & Drink Books


I Love Macarons
I Love Macarons Hisako Ogita Chronicle Books

An oldie but a goodie! We still LOVE macarons and this I Love Macarons by Hisako Ogita is a superb way to launch our Top 5 Food & Drink List!

I Love Macarons is a step-by-step guide to making macarons, with accompanying photographs. Hisako Ogita offers up recipes for making superb macarons at home.

Eat Pretty
Eat Pretty
Nutrition for Beauty, Inside and Out
Jolene Hart
Chronicle Books

Eat Pretty, the foodie revolution has, without a doubt, earned its place on our Top 5 Food & Drink list.

Beauty nutrition is the fastest rising beauty trend around the world. Eat Pretty simplifies the latest science and presents a user-friendly program for gorgeous looks, at any age. Nutrition buzzwords like antioxidants, biotin and omega-3s are explained alongside more than 100 everyday foods, each paired with their specific beauty-boosting benefits: celery for skin hydration, red peppers for sun defence, nutmeg for beauty sleep and kale for bright eyes, to name a few. Charts, lists and immediately actionable bullet points, plus 20 recipes, make for a delicious and infinitely useful package.

Home Made Summer
Home Made Summer
Yvette van Boven, photographs by Oof Verschurem

Our favourite Dutch Foodie Yvette Van Boven’s Home Made Summer is an office favourite. It’s seasonal recipes and amazing photography have captured our hearts. Home Made Summer adds a touch of sunshine to our Top 5 Food & Drink titles.

Inspired by her childhood in Ireland and her frequent sojourns in France, Yvette van Boven has created a collection of recipes that will truly inspire you to step into the kitchen. Using seasonal ingredients such as freshly picked apples and berries, as well as delicate summer lettuces and fresh herbs, Yvette presents recipes for Breakfast, Brunch & Lunch, Snacks, Beverages, Appetizers and Dessert. The book includes savoury baked goods perfect for a weekend morning with friends, light salads to enjoy on a warm summer evening and hearty dinners that celebrate great flavour.

The Forest Feast
Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods, The
Erin Gleeson, illustrated by Erin Gleeson

From her cabin in the forest, Erin Gleeson created one of our favourite cookbooks of all time. Adorned with wonderful watercolours and filled with mouth watering recipes. We aren’t sure whats NOT to love about The Forest Feast.

Talented artist and professional food photographer Erin Gleeson began her blog, The Forest Feast, in 2011 to document the beauty and simplicity of vegetarian food. Her recipes contain very few ingredients (less than 5 in many cases) and are notable for their simplicity and creative flavours.

Tartine Bread
Tartine Bread
Chad Robertson
Chronicle Books

Bread baking at its finest. Tartine Bread is a superstar in our Food & Drink list, with good reason; Chad Robertson is one of the most celebrated bread makers in the United States!

Tartine Bread is a master formula for basic bread with many variations forming the backbone of the book, which also includes yeasted breads and recipes for sweet and savoury foods made with days-old bread.

This delicious cookbook is a must have for bread bakers everywhere.

What is your idea of Foodie Heaven? Send us your favourite cookbooks. #FiveYearsOfBooks