HEALTHYISH | RECIPE

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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

MAKES 24 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.

INGREDIENTS

  • 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

HOW TO MAKE IT

  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!

COOK BEAUTIFUL | STYLE YOUR WINTER TABLE WITH ATHENA CALDERONE

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)


THE WINTER TABLE

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 

D A R K  M AT T E R

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 

W R A P  S TA R

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 

S AY  C H E E S E

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.

F*CK THAT’S DELICIOUS | RECIPE

9781419726552.IN01

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.

MAKES 4 FLATBREAD PIZZAS

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!