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Business Insider
6 days ago
- Entertainment
- Business Insider
I tried 8 of Ina Garten's most popular desserts, and the best one was the easiest to make
In eighth place is Ina Garten's tiramisu. Garten's tiramisu is featured in her cookbook "Family Style" and in an early episode of her show, "Barefoot Contessa." The Food Network star said she wanted to whip up the classic dessert for her husband, Jeffrey. "Tiramisu was to the 1990s what Pasta Pesto was to the '80s — it was done, done, and overdone," Garten wrote in her cookbook. "Now that it's not so pervasive, I dragged out my old recipe and rediscovered a dessert that's delicious, can be made in advance, and requires no cooking!" Garten's tiramisu features Italian ladyfingers, mascarpone cheese, and dark rum. Garten's tiramisu has a nice flavor but is a bit forgettable. Garten's tiramisu is very quick and easy to put together, which is always a huge plus. But I couldn't find the Savoiardi ladyfingers she recommends at my grocery store, and the American ladyfingers I used were far too fluffy to work well with her recipe. I thought the filling tasted lovely, especially with the punch of dark rum. But I still prefer my dad's delicious no-bake chocolate cake, which has a similar flavor but a far better texture thanks to the use of Nilla wafers. Taking the seventh spot is Garten's apple spice cake. This apple spice cake was among the many recipes that Garten developed while working at her Barefoot Contessa store. "We used to have all kinds of cakes like this out on the bakery counter, and you could come buy a whole cake, but you could also buy a piece," Garten said in an early episode of her "Barefoot Contessa" show. "It's not fancy," she added. "Just really delicious and earthy, and you always want to come back for more." Garten's apple spice cake features Granny Smith apples, rum, raisins, and pecans. To make Garten's apple spice cake, you'll need: 1 ½ pounds of Granny Smith apples, peeled, cored, and ¼-inch diced 3 extra-large eggs, at room temperature 2 ½ cups of all-purpose flour 1 cup of chopped pecans 1 cup of golden raisins 1 cup of granulated sugar 1 cup of dark-brown sugar, lightly packed ½ cup of dark rum (Garten recommends Mount Gay) ¾ cup of vegetable oil 2 teaspoons of pure vanilla extract 2 teaspoons of grated orange zest (2 oranges) 2 teaspoons of baking powder ½ teaspoon of kosher salt 2 teaspoons of ground cinnamon ½ teaspoon of ground nutmeg ½ teaspoon of ground ginger ⅛ teaspoon of ground cloves Vanilla ice cream for serving Caramel sauce for serving Garten's apple spice cake is a lovely fall dessert. Garten's apple spice cake is full of delicious fall flavors. The rum-soaked raisins reminded me of caramel, infusing some sweetness with the tart Granny Smith apples. Each bite was filled with the delicious nuttiness of the cinnamon, nutmeg, and cloves, and I loved the surprising zing of the orange zest. The cake wasn't too sweet, so I even enjoyed a few slices at breakfast during the week. But I recommend following Garten's instructions and pairing it with ice cream and caramel for the "perfect dessert." In sixth place is Garten's chocolate cake with mocha frosting. Garten's cake features Kahlúa, instant espresso powder, and bittersweet chocolate. Garten's chocolate cake was deliciously moist, but it couldn't compete with some of her other desserts. Garten's chocolate cake with mocha frosting has a fantastic texture that reminded me of her Beatty's Chocolate Cake (more on that soon). The cake is springy and light, and the chocolate flavor is well-balanced thanks to the addition of Kahlúa and espresso. But the mocha frosting didn't stand out to me compared with the buttercream in Beatty's Chocolate Cake. Although it was easier to make than the latter dessert and tasted delicious, I didn't find myself craving seconds or thirds as I have with other Barefoot Contessa desserts. Taking the fifth spot is Garten's blueberry-ricotta breakfast cake. Garten's blueberry-ricotta breakfast cake appears in her most recent cookbook, "Go-To Dinners," where she writes that everyone who makes this recipe "can't believe how easy it is!" She also shared the cake on Instagram to celebrate Mother's Day in May 2023. "For Mother's Day, let mom sleep in while you bake her my Blueberry Ricotta Breakfast Cake," she wrote in the caption. "It's so easy to make — and who wouldn't love cake for breakfast?!!!" Garten's blueberry-ricotta breakfast cake features ricotta, lemon, and sour cream. To make Garten's breakfast cake, which serves eight, you'll need: 2 cups (12 ounces) of fresh blueberries 1 ¼ cups of all-purpose flour 1 cup of whole-milk ricotta 1 cup of granulated sugar 10 tablespoons (1 ¼ sticks) of unsalted butter, at room temperature 3 extra-large eggs, at room temperature 2 tablespoons of sour cream 1 tablespoon of baking powder 1 teaspoon of pure vanilla extract 1 teaspoon of grated lemon zest Sifted powdered sugar, for dusting Garten's breakfast cake is a delicious dream that I'd happily eat after any meal. The sweet blueberries and zingy lemon keep the flavor interesting, and the cake was also extremely easy to whip up in the morning. I made the cake for my mom just before Mother's Day, and she was also a fan. "This was superb," she declared after trying her first few bites. "I give it a 10/10." Garten's recipe is perfect for breakfast, brunch, or dinner, and I've loved making it for everyone. In fourth place is the recipe for Garten's famous "outrageous" brownies. Garten's outrageous brownies were a huge hit at her Barefoot Contessa store, which she ran for 18 years after leaving a job at the White House. Garten's brownies are also featured in her first cookbook, "The Barefoot Contessa Cookbook." In the recipe description, Garten says her brownies were so popular at Barefoot Contessa that she sold "like a thousand a week." There's a ton of chocolate in Garten's outrageous brownies. To make a serving of 20 (large) brownies, you'll need: 1 pound of unsalted butter 1 pound plus 12 ounces of semisweet chocolate chips 6 ounces of bitter chocolate 6 extra-large eggs 3 cups of chopped walnuts 2 ¼ cups of sugar 1 ¼ cups of all-purpose flour 3 tablespoons of instant-coffee granules 2 tablespoons of pure vanilla extract 1 tablespoon of baking powder 1 teaspoon of salt Garten's outrageous brownies are outrageously good. Garten's outrageous brownies taste incredible, so I'm not surprised that they used to fly off the shelves of her store. The brownies are decadent and delicious, and don't take much time or effort. I love how the walnuts provide some contrast to the rich chocolate — each bite is moist and gooey, with just a bit of satisfying crunch. Whenever you need a great dessert to bring to a party or gift a relative or friend, Garten's outrageous brownies are a surefire hit. Rounding out the top three are Garten's chocolate chunk blondies. Garten's chocolate chunk blondies, inspired by chocolate chunk cookies, appear in her 2012 cookbook "Foolproof." "Who doesn't love chocolate chunk cookies?" she writes in the recipe description. "This is the same thing — made into bars." Garten also notes that chocolate chunks have a "more intense chocolate flavor than chips," and that this recipe delivers "moist, delicious blondies, every time!" Garten's chocolate chunk blondies mainly feature pantry staples, so they're cheap to make. To make Garten's blondies at home, you'll need: 1 ¼ pounds of semisweet chocolate chunks 2 extra-large eggs, at room temperature ½ pound (2 sticks) of unsalted butter, at room temperature 2 cups of all-purpose flour 1 ½ cups of chopped walnuts 1 cup of light-brown sugar, lightly packed ½ cup of granulated sugar 2 teaspoons of pure vanilla extract 1 teaspoon of baking soda 1 teaspoon of kosher salt I should note that I opted to skip the walnuts for this recipe and accidentally bought chocolate chips instead of chocolate chunks. The blondies still came out fantastic, so feel free to use either based on your preference or what's already in your kitchen! Garten's blondies were a huge hit with everyone who tried them. Garten's blondies are so moist and luscious that there's sure to be some chocolate dripping down your fingers. But the mess is worth it for the delicious treat, which had a crispy crust that gave way to a middle so fluffy it reminded me of an extra-soft cookie. "Three words: chunky, decadent, delicious," my friend Kayla said when I asked for a review. I also loved that this dessert was as quick as it was cheap. There's no better pick than this when you're looking for a way to impress people without breaking the grocery-store budget. Taking the second spot is Garten's Beatty's Chocolate Cake. Garten actually got the recipe for Beatty's Chocolate Cake from her friend Michael Grimm, who frequently appears on "Barefoot Contessa." The cake was named after Grimm's grandmother Beatty, who would bake it for her husband and the customers on his milk deliveries, said Grimm's friend Monte Mathews, who shared the famous cake's origin story on his blog Chewing The Fat. Garten's Beatty's Chocolate Cake blew me away. When I first tested and reviewed Beatty's Chocolate Cake, I wrote that it's "packed with chocolate and still light as air — a true feat." It's deliciously rich yet fluffy and moist, and the buttercream is truly the perfect icing on top with its hint of sweetness. Beatty's Chocolate Cake still tastes great days later, making it perfect for leftovers. While it's not the quickest or easiest cake to make, the work is extremely worth it. This is a cake you make for someone you really love. Get the full recipe for Ina Garten's Beatty's Chocolate Cake here. Our winner is Garten's mocha chocolate icebox cake. Garten previously told Epicurious that the mocha chocolate icebox, one of her go-to recipes, was inspired by a "fabulous caterer" friend. "I thought it was such a good concept that I was going to do it with something more interesting," she said. "So I took Tate's chocolate-chip cookies, and I added Kahlúa and cocoa powder. I made it into mocha whipped cream and then layered those and put it in the refrigerator, and, oh my God, it makes grown men weep." The cake features Tate's chocolate-chip cookies, Italian mascarpone cheese, and Kahlúa liqueur. To whip up the cake at home, you'll need: 3 (8-ounce) packages of Tate's Bake Shop chocolate-chip cookies 12 ounces of Italian mascarpone cheese 2 cups of cold heavy cream ¼ cup of Kahlúa liqueur ½ cup of sugar 2 tablespoons of unsweetened cocoa powder 1 teaspoon of instant espresso powder 1 teaspoon of pure vanilla extract Semisweet chocolate (for the garnish) If you can't find Tate's Bake Shop at your local supermarket, Garten recommends using another thin, crisp chocolate-chip cookie for the recipe instead. Garten's mocha chocolate icebox cake is one of my favorite desserts, period. Garten's mocha chocolate icebox cake was the first dessert I had made from scratch in a long time, and it was beyond simple and fun to whip up. The cake looks extremely impressive, thanks to its 10 layers, which you can easily see in each slice — and tastes even better. The Tate's cookies give the cake a rich and buttery flavor that will satisfy every sweet tooth, and I loved how the mocha whipped cream paired with the crunch of the chocolate-chip cookies. This is also one of those cakes that gets better each day it sits in the fridge, which was a delightful treat to look forward to as my family and I finished it all week. It might not make a grown man cry, but anyone who tries this cake will be thinking about it for a long time. I know I still am, and I can't wait to make it again and again. Get the full recipe for Ina Garten's mocha icebox cake here.
Vogue
03-07-2025
- Entertainment
- Vogue
16 Cookbooks Defining the Way We're Cooking (and Entertaining) in 2025
We're only halfway through 2025, and already our shelves—and stovetops—are groaning with the bounty of this year's best cookbooks. From Peter Som's deeply personal Family Style to Zaynab Issa's vibrant Third Culture, the offerings thus far have been stylish, soulful, and full of flavor. A few themes are already emerging: a love of entertaining (with or without silver trays), a turn toward heritage and hybrid cuisines, and a new generation of influencers treating cookbooks like mood boards for a well-dressed life. Some books, like The Wishbone Kitchen Cookbook, practically arrive with a bow on top—ready to gift or display. Others, like Umai or Lismore Castle, speak quietly but powerfully, weaving memoir into miso and marmalade. Below, the cookbooks that captured our appetite—and attention—in 2025. Third Culture by Zaynab Issa Zaynab Issa's Third Culture reads like a culinary coming-of-age story—one that speaks directly to the in-between spaces many of us occupy. Drawing on her Khoja heritage, East African diaspora, and New Jersey upbringing, Issa maps a personal geography through food, offering recipes that blend identity with imagination. French Onion Ramen, Coronation Chicken Pastries, and Almond Fudge Squares inspired by Baskin-Robbins are just a few examples of her cross-cultural, comfort-first approach. But this is no gimmicky 'fusion'—Issa writes and cooks with intent, clarity, and affection. Whether you're third culture or simply third-course curious, her debut feels both familiar and new, like a dish you didn't realize you'd been craving all along. Zaynab Issa Third Culture Cooking: Classic Recipes for a New Generation $35 AMAZON Umai by Millie Tsukagoshi Lagares With its film-like photos, lyrical essays, and humble bowlfuls of miso soup, Umai is one of the most quietly elegant cookbooks of the year. Millie Tsukagoshi Lagares invites readers into her small Tokyo kitchen and memory-soaked past, where daikon and dashi are shorthand for home. Her dishes—karaage fried chicken, foil-baked salmon, summer tomatoes with somen—offer a refreshing, unfussy take on Japanese home cooking. Yet there's still room for romance: a Kyoto sunset, a soba shop memory, a grandmother stirring early-morning rice. Like the izakayas that inspire an entire chapter, Umai is casual but reverent, intimate but deeply transporting. Millie Tsukagoshi Lagares Umai: Recipes From a Japanese Home $35 AMAZON Family Style by Peter Som Fashion designer turned culinary storyteller Peter Som delivers a standout debut with Family Style—a collection of comforting, deeply personal recipes that span his Cantonese heritage, San Francisco upbringing, and love of unfussy elegance. Expect burnt miso cinnamon toast, cacio e pepe sticky rice, and a char siu bacon cheeseburger that nods to multiple cravings at once. The dishes are sophisticated but totally welcoming, much like Som himself, and they're woven with reflections on family, identity, and style. 'Not too sweet' is the highest compliment for a dessert in his family, and that sensibility pervades this quietly confident book—rich, balanced, and entirely its own. Peter Som Family Style: Elegant Everyday Recipes Inspired by Home and Heritage $40 AMAZON The Phone Eats First by Allyson Reedy Equal parts satire and celebration, The Phone Eats First is a TikTok-glossed romp through the most viral recipes of recent memory. Food critic Allyson Reedy curates 50 hits from top social stars—think lasagna soup, donut grilled cheese, and a bagel-and-cream-cheese board made for the algorithm. But beneath the pastel smoothie bowls and ice cube tray sushi is a real question: What makes a recipe stick? The answer, it turns out, is flavor, familiarity, and a little visual flair. Perfect for content creators and the chronically online, this cookbook is a crash course in food's social life—and a genuinely useful one, too. Allyson Reedy The Phone Eats First Cookbook: 50 of Social Media's Best Recipes to Feed Your Feed . . . and Then Yourself $35 AMAZON Lismore Castle: Food and Flowers from a Historic Irish Garden by Laura Burlington The subtitle says it all. Lismore Castle is as much a storybook as it is a cookbook, offering recipes inspired by Ireland's oldest cultivated gardens alongside tales of dukes, bishops, artists—and even a Hollywood star or two. With essays from Laura and William Burlington and atmospheric photography throughout, the book serves as a seasonal diary of life at Lismore, with dishes like Beetroot Gravadlax and Irish Soda Bread grounded in the garden's bounty. It's a feast of aesthetics and history, a mood board for a slower, land-connected life, and a reminder that elegance can grow out of earth. Laura Burlington Lismore Castle: Food and Flowers from a Historic Irish Garden $50 AMAZON La Sicilia in Cucina by Dolce & Gabbana In true Dolce & Gabbana fashion, La Sicilia in Cucina is not just a cookbook—it's a visual opera of color, pattern, and excess. This 400-page ode to Sicilian cuisine is served extra large and extra lavish, with regional recipes like Parmigiana and Timballo del Gattopardo presented alongside glossy still lifes and baroque tableware. It's as much about lifestyle as it is food, with chapters that unfold like moodboards for the Mediterranean set. Yes, it's in Italian (with English in the appendix), but translation hardly matters: the drama, devotion, and dolce vita spirit are perfectly clear on every page. Dolce & Gabbana La Sicilia in Cucina $200 AMAZON The Fishwife Cookbook by Becca Millstein and Vilda Gonzalez Tinned fish has never looked—or tasted—so chic. Becca Millstein, co-founder of cult-favorite Fishwife, turns the humble can into a culinary statement in this charming debut filled with punchy illustrations, easy entertaining ideas, and 80 flavor-forward recipes. Think Smoked Mackerel Udon, Trout Tacos, or Lamb Bolognese with anchovies. With chapters dedicated to everything from solo lunches to cocktail parties, the book is part manifesto, part guide to maximalist snacking. For anyone who's ever packed a picnic with a tin of sardines and a chilled bottle of something—this one's for you. The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion $30 AMAZON Tahini Baby by Eden Grinshpan Middle Eastern pantry staples meet millennial lifestyle branding in Tahini Baby, a 300-page ode to olive oil, pomegranate molasses, and laid-back elegance. Eden Grinshpan, who rose to fame on Top Chef Canada and Instagram, brings a cool-girl sensibility to her second book, packed with deeply flavorful vegetarian dishes. Yes, tahini features heavily, but so do harissa, zhoug, sumac, and za'atar—woven into dishes like asparagus with crispy za'atar oil or bright, brothy Moroccan harira. It's aspirational, of course, but also deeply cookable. A worthy addition to the Levantine canon—and your next dinner party. Eden Grinshpan Tahini Baby: Bright, Everyday Recipes That Happen to Be Vegetarian $35 AMAZON Good Things by Samin Nosrat The follow-up to Salt Fat Acid Heat was always going to be met with sky-high expectations—and Good Things delivers. Samin Nosrat returns with an everyday collection of recipes meant to be shared with people you love, from sesame-ginger slaw to mozzarella-toast giardiniera. Her signature voice—thoughtful, generous, and joyful—permeates every page, and her recipes unfold into endlessly repeatable, remixable meals. There's a lived-in quality to the book that makes you want to linger. Like a perfect condiment, it adds depth, brightness, and just the right amount of heat to whatever you're already doing. Samin Nosrat Good Things: Recipes and Rituals to Share with People You Love $45 AMAZON The Wishbone Kitchen Cookbook by Meredith Hayden A Nancy Meyers dream in cookbook form, The Wishbone Kitchen Cookbook is part recipe manual, part lifestyle fantasy. Meredith Hayden, known for her 'POV: I'm your chef' videos and Hamptons tablescapes, offers a seasonal, stylish approach to cooking and hosting. There's a hot crab dip, tomato galette, and creamy truffle pasta, sure—but also advice on dressing for dinner, plating with panache, and lighting a candle on a Tuesday. For followers of the Wishbone Kitchen world, this is a long-awaited artifact; for newcomers, it's a sun-dappled invitation to cook, entertain, and live a little more fabulously. Meredith Hayden The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining $35 AMAZON What Can I Bring? by Casey Elsass Casey Elsass makes a strong case for retiring that tired bottle of wine and instead showing up to your next gathering with something unforgettable—and preferably jellied, layered, or gift-wrapped. His book is a love letter to the art of arriving prepared, with 75 recipes engineered for potlucks, picnics, dinner parties, and everything in between. Think Cream-Soaked Cinnamon Rolls for a brunch invite, Seven Onion Dip that outshines every chip, and the kind of nostalgic desserts (hello, Bruce Bogtrotter Cake) that guarantee an encore. With instructions tailored for transporting, adapting, and charming any host, What Can I Bring? is less about showing off and more about showing up—deliciously. Casey Elsass What Can I Bring?: Recipes to Help You Live Your Guest Life $30 AMAZON Kapusta: Vegetable-Forward Recipes from Eastern Europe by Alissa Timoshkina Eastern European food is often reduced down to something a bit, well, meat-forward, but Alissa Timoshkina's Kapusta takes all the flavor and history of her Siberian, Ukrainian-Jewish, Polish, Russian and Belorussian heritage and upbringing and focuses it on just five key vegetables—cabbage, beetroot, potato, carrot and mushrooms—for a finished product that's light yet deeply, intensely flavorful. If you need a star recipe to make you the hit of the break-fast at this year's high holidays, Timoshkina's Tzimmes Carrot Cake or Potato Babka should do the trick. Alissa Timoshkina Kapusta: Vegetable-Forward Recipes from Eastern Europe $42 AMAZON Boustany: A Celebration of Vegetables from my Palestine by Sami Tamimi Another cookbook focused squarely on the immense bounty of vegan and vegetarian cooking, Boustany is the first solo effort from Ottolenghi co-founder Sami Tamimi that reflects his Palestinian roots and lifelong habit of eating simply and seasonally. The book features jaw-dropping, visually stunning recipes like crushed butter beans with orange and a pan-baked tahini, halva, and coffee brownie that more or less deserves its own Instagram account. Sami Tamimi Boustany: A Celebration of Vegetables from my Palestine $38 AMAZON Sally's Baking 101: Foolproof Recipes from Easy to Advanced If you only know Sally's Baking Addiction as the website you stumble upon when you desperately need to triage a cake recipe gone wrong, you'll flip for the real, hardcover thing; self-taught baker Sally McKenney has a real knack for explaining even the most intricate of pastry procedures with a calm, relaxed tone that makes you feel like you can conquer the task at hand, and as someone who won a lot of praise for bringing her Chocolate Chip Cookie Cake to a BBQ last summer, I can attest that you need this book in your life. Sally McKenney Sally's Baking 101: Foolproof Recipes from Easy to Advanced $33 AMAZON Setting A Place For Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War by Hawa Hassan As a Somali author and chef whose family fled Mogadishu in 1991, Hawa Hassan knows all too well how it feels to be overlooked as a refugee; this, in part, is why she's focused her latest cookbook squarely on the food of countries dealing with major conflict, from bolani (stuffed flatbread) from Afghanistan to ghorayeba (shortbread cookies) from Egypt to mouhamara (spicy walnut and red pepper dip) from Lebanon. Deeply revealing about global politics and the people who are forced to withstand their constant evolution, Setting a Place For Us richly deserves a place on your cookbook shelf. Hawa Hassan Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War Hardcover – May 13, 2025 $38 AMAZON Make It Plant-Based! Filipino: 60+ Recipes for Vegan Soups, Stews, Noodles, Snacks, and Desserts by Ria Elciario-McKeown (series ed. Mehreen Karim) Filipino food is known for being hearty, filling and infinitely riff-friendly, and that last descriptor is proved true by Ria Elciario-McKeown's commitment to making Filipino recipes vegan-friendly in the latest installment of Mehreen Karim's Make It Plant-Based! cookbook series. Traditional Filipino recipes like sisig and lumpia don't give up any of their flavor in Elciario-McKeown's adaptations, instead marrying their original cultural context with new possibility in an era of increasing vegan (and vegan-ish) curiosity. Ria Elciario-McKeown Make It Plant-Based! Filipino: 60+ Recipes for Vegan Soups, Stews, Noodles, Snacks, and Desserts $25 AMAZON
Yahoo
05-06-2025
- Entertainment
- Yahoo
'Martha Stewart aesthetic' is the trend of the summer, according to Pinterest report
It's been 49 years since Martha Stewart left Wall Street, and the lifestyle maven is as influential as ever. According to the 2025 Pinterest Summer Report, the 'Martha Stewart aesthetic' is poised to take over, with searches up 2,889 per cent on the platform. From her vegetable garden (+72 per cent) to dinner recipes (+45 per cent) and chicken coop (+22 per cent), Stewart continues to inspire. 'It's going to be a Martha Girl Summer,' the Martha Stewart Instagram account posted. 'As we've seen, our founder is influencing the influencers, with many embracing her iconic lifestyle by throwing dinner parties, cultivating home-grown produce and raising backyard chickens.' The nearly three-thousand-fold increase includes Stewart-specific search terms, such as 'Martha Stewart chicken coop,' and more general ones that Pinterest attributes to her sway, including 'fresh summer recipes.' Stewart's estate in Bedford, New York, spans 153 acres. When she bought it in 2000, it was 'a blank canvas,' according to a Facebook post. Today, it's filled with rose beds, daffodils, orchards, vegetable plots and a greenhouse dedicated to begonias. 'My father taught me that you can do it all from scratch, starting from seeds or cuttings, and if you nurture them, they will produce,' she said. 'For me, gardening is all about scent, colour, and variety, variety, and more variety.' In the spirit of Stewart's DIY philosophy, Pinterest users are gravitating toward harvest recipes (+680 per cent), urban farming (+374 per cent), flower gardens (+259 per cent), small backyard vegetable gardens (+246 per cent) and garden-to-table cooking (+117 per cent). 'This back-to-basics approach not only fosters a reconnection to nature but also pairs seamlessly with the rise of summer detox drinks, with searches up 566 per cent on Pinterest,' according to the report. As people have started drinking less alcohol, especially young adults, functional beverages have filled the gap. These drinks, particularly popular among millennials and Gen Z, are designed to deliver health benefits beyond hydration and may be infused with herbs, vitamins and minerals, protein or CBD. Green juices for gut health (+316 per cent) — which Stewart drinks every morning — flavoured water drinks (+289 per cent), spinach smoothies that taste good (+227 per cent), anti-inflammatory drinks (+289 per cent) and herbal infusion recipes (+71 per cent) are among the summer detox drinks quenching Pinterest users' thirst. Whether low-alcohol, non-alcoholic or boozy, 'The popularity of savoury cocktails reflects a curiosity for innovative beverage experiences, marrying fresh produce and herbs with creative cocktail concoctions for a refreshing twist on traditional summer sips.' Cook This: 3 recipes for sharing from Family Style, including crispy devilled tea eggs These 9 restaurants gained Michelin stars in the first-ever Quebec guide Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here.
Vancouver Sun
30-05-2025
- Entertainment
- Vancouver Sun
Cook This: 3 recipes for sharing from Family Style, including crispy devilled tea eggs
Our cookbook of the week is Family Style by fashion designer Peter Som. Jump to the recipes: crispy devilled tea eggs , sweet and sour sticky ribs with citrus peanut gremolata, and charred cabbage with hoisin tahini Caesar . Fashion and food may seem a world apart, but for designer and cookbook author Peter Som , they're connected. A great-looking sweater might catch your eye as you scroll, but appearance isn't everything. There's also how it fits and feels. Likewise, we eat with our eyes first, yet a dish has to have substance, following up its looks with flavour and texture. Though the fundamentals and technicalities differ, Som's creative approach to both is similar. 'Whenever I design clothes, I like my clothes to be what they call 'front of closet.' That's a garmento term, but it's those pieces you want to wear every day. That favourite sweater,' says Som, who has dressed many notable figures, including Michelle Obama and Beyoncé. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Som extended his elegant way with the everyday to the 100 recipes in his cookbook debut, Family Style (Harvest, 2025). 'I want these to be dishes you'll make over and over. That'll be great when you get home on a Tuesday at seven and you're tired, or perfect for Saturday company.' Writing the book was a period of rediscovery for Som. He dedicated Family Style to his mom, Helen, and maternal grandma, Mary, the family matriarch who died 20 years ago. His aunts, uncles, cousins, sister and mom shared stories, which helped him learn more about Mary through her food as he translated their memories into recipe form. Helen and Mary instilled a love of food in Som from a young age. Growing up in the San Francisco Bay Area, his grandmother's mostly Cantonese cooking and American baking and his mom's love of French food and the local, seasonal cuisine born out of Chez Panisse in Berkeley, Calif., shaped him. 'I could never get McDonald's, which, as a kid, is really annoying, but now, I fully appreciate the dedication she put into everything that was put on the plate,' he says of Helen's cooking. 'As a working architect, she didn't have tons of time. But when my sister and I would get our braces tightened, she would make spinach soufflé because it was easy to eat, and we got our vegetables. Food has always been very central to my life, and it's been exciting to delve into it even more.' Som sees his career in food as an 'expanding focus,' not a departure from fashion. 'I still have a few toes in fashion in a few projects. But back when I did my runway collections, I was full-on. I had all toes, all hands and my full body — I was all-in fashion, and cooking was always in the background. I think it was the thing that kept my feet on the ground in a very heady, sometimes crazy industry.' Retreating to his kitchen, whether to cook for himself or his friends, was a way for Som to centre himself. When he closed his runway collection business in 2015, cooking became even more integral. Som's professional foray into food started organically as he tapped into something that he had long loved to do. Som started sharing photos of his dinner on Instagram and realized his audience had an appetite for it when people started asking for the recipes. In 2019, he launched The Extra Taste , a vertical on his website featuring all things food, including recipes and restaurant guides. In fifth grade, Som knew he wanted to be a fashion designer. 'From that moment on, I had my blinders on. I was focused. So, it took me a while to allow myself to have a new dream, in a way. And it wasn't until I took off those blinders that I saw something I loved through the whole time, right under my nose.' The book's title is a nod to Som's design background. He likes his dishes to look appealing without feeling belaboured, whether it's a finishing flurry of herbs or a sprinkle of salt. It also encompasses his favourite way to eat: family style. 'There's nothing more fulfilling than family, blood or chosen, coming around a table and breaking bread or, in my case, sharing rice,' he says, laughing. If you have a pantry and a fridge door full of essentials, such as 'flavour bombs' miso, hoisin and Pecorino Romano, Som believes you can mix and match and come up with a delicious meal. Creativity in the kitchen is the throughline of Family Style. He wants readers to have fun — to allow themselves to experiment, play with ingredients and taste how they go together. 'You never know where it'll lead you.' After all, he says, 'Umami is umami, whether it comes from miso, soy sauce or a hunk of Parmesan.' Som merges influences, using hoisin and tahini in a Caesar dressing drizzled over charred cabbage wedges and finishes an udon dish with finely grated Pecorino Romano. From his award-winning eponymous fashion line to past women's runway collections for Tommy Hilfiger and current designs for Rent the Runway , Som is renowned for sleek silhouettes and vibrant colours. When he had his runway collections, Som says he designed 'happy clothes' for everyday moments, not just special occasions. He develops recipes with a similar ethos. 'If something can put a smile on your face, especially in the crazy world we're living in, that's what it's all about. For me, and I think for a lot of people, food is comfort. It's security. It's nostalgia. It brings you back to those childhood memories. So, if somebody makes my recipe and it makes them smile, that's the greatest honour.' Makes: 12 devilled eggs Marinated eggs: 2 tbsp light soy sauce 2 tbsp dark soy sauce 1 tsp Sichuan peppercorns 1 star anise 2 tsp sugar 3 black tea bags 6 large eggs Panko topping: 1 tbsp extra-virgin olive oil 1/3 cup panko 1/8 tsp smoked paprika 1/4 cup mix of finely chopped dill and cilantro Kosher salt Freshly ground black pepper Everything else: 3 tbsp Kewpie mayonnaise 1/2 tsp oyster sauce 1/2 tsp mustard powder Kosher salt Freshly ground black pepper 1 sheet nori, finely chopped 1 tbsp bonito flakes Dill and cilantro, for garnish In a small pot, combine the light soy, dark soy, Sichuan peppercorns, star anise, sugar, tea bags and 1 1/2 cups water. Bring to a boil over medium heat, then turn the heat down, cover, and simmer for 15 minutes. Remove from the heat and let cool completely, then remove and discard the tea bags. Transfer the marinade to an airtight container. Rinse the pot, fill with fresh water, and bring to a boil. Gently lower the eggs into the boiling water and cook for 9 minutes. Transfer the eggs to a bowl of ice water to cool completely. Peel the eggs and add them to the marinade. Cover and refrigerate for 30 hours, stirring the eggs a few times to ensure the marinade coats all the eggs thoroughly. To make the panko topping, heat the olive oil in a medium skillet over medium heat until shimmering. Add the panko and smoked paprika and toast, stirring frequently, until golden brown, about 5 minutes. Stir in the herbs, season with salt and pepper, then transfer to a plate and spread out to let cool. To assemble, remove the eggs from the marinade and cut them in half, wiping the blade clean between each cut. Remove the yolks with a spoon and transfer to a small bowl. Add the mayonnaise, oyster sauce and mustard powder and whisk until smooth. Season with salt and pepper. Use two spoons to spoon the yolk mixture back into the egg whites. To serve, spread half the toasted panko on a serving plate, then top with the devilled eggs. Sprinkle with the remaining panko and top with the nori and bonito flakes. Garnish with dill and cilantro and serve. Serves: 6-8 Ribs: 1 tbsp five-spice powder 2 tsp smoked paprika 2 tsp onion powder 1 tsp garlic powder Kosher salt Freshly ground black pepper 1/2 tsp cayenne powder 1 (4-lb/1.8-kg) rack baby back pork ribs 1 tbsp extra-virgin olive oil 3/4 cup beer, apple cider or water Sweet and sour sauce: 1/4 cup ketchup 1/4 cup rice wine vinegar 3 tbsp soy sauce 1 tbsp maple syrup 1 tbsp sriracha Kosher salt 2 to 3 drops red food colouring (optional) 2 tsp cornstarch Gremolata: Grated zest of 1 orange Grated zest of 1 lemon Grated zest of 1 lime 1/2 cup minced flat-leaf parsley 1/4 cup chopped roasted salted peanuts 1 tbsp extra-virgin olive oil Preheat the oven to 275F (140C). Line a rimmed baking sheet or roasting pan with aluminum foil. In a small bowl, combine the five-spice, paprika, onion powder, garlic powder, 2 teaspoons salt, 1 teaspoon black pepper and cayenne and mix to combine. Rub the rack of ribs with the olive oil, then coat completely with the spice rub on all sides, patting with your hands to make it adhere. Place the rack bone side down on the prepared baking sheet (if your rack is large, cut it in half). Add the beer to the pan, taking care not to pour it onto the rack. Cover tightly with aluminum foil and roast for 2 hours. Meanwhile, make the sweet and sour sauce. In a small saucepan, combine the ketchup, rice wine vinegar, soy sauce, maple syrup, sriracha, 1/2 teaspoon salt, and food colouring (if using). In a small bowl, mix the cornstarch with 1 tablespoon water until completely combined, then pour the mixture into the saucepan. Bring to a simmer over medium-low heat and simmer for 1 to 2 minutes, until thickened. Remove from the heat and set aside. Remove the foil, turn the ribs bone side up, and brush generously with the sweet and sour sauce. Turn the oven temperature up to 400F (200C) and roast, uncovered, for 20 minutes, flipping the ribs and slathering with more sauce every 5 minutes. Turn the broiler on high. Brush more sauce on the meaty side of the ribs and broil for 2 to 3 minutes, or until the sauce is bubbling and starting to darken. Remove the ribs from the oven and brush one final coat of glaze on top. Let rest for 15 minutes. While the ribs are resting, make the gremolata. In a small bowl, combine the orange zest, lemon zest, lime zest, parsley, peanuts and olive oil. Cut the rack into individual ribs. Sprinkle with the gremolata and serve with more sweet and sour sauce alongside. Serves: 6-8 1 large head green cabbage, cut into 8 wedges with root end attached 4 tbsp extra-virgin olive oil, for drizzling Kosher salt Freshly ground black pepper 1 tbsp fennel seeds Hoisin tahini Caesar: 1/2 cup Greek yogurt 3 tbsp tahini Juice of 1 lemon 2 tbsp Kewpie mayonnaise 2 tbsp extra-virgin olive oil 1 tbsp Dijon mustard 2 tsp hoisin sauce 2 tsp anchovy paste 1/4 cup finely grated Pecorino Romano Kosher salt Freshly ground black pepper Everything else: 2 tsp extra-virgin olive oil 1/4 cup panko 1 tbsp toasted sesame seeds 1 tsp grated lemon zest Chopped dill fronds and chives, for garnish Flaky sea salt, for finishing Preheat the oven to 450F (230C) with a rack in the centre position. Line a rimmed baking sheet with parchment paper. Spread out the cabbage wedges on the prepared baking sheet and drizzle with olive oil. Season with kosher salt and pepper and roast for about 20 minutes, or until the wedges are tender and charred on the edges. Flip, sprinkle with the fennel seeds, season again with kosher salt and pepper, and continue to roast for an additional 20 minutes, or until the edges are charred, the cabbage is tender, and a knife inserted into the root end slides in easily. Meanwhile, make the dressing. In a large bowl, combine the Greek yogurt, tahini, lemon juice, mayonnaise, olive oil, mustard, hoisin, anchovy paste and Pecorino Romano. Season with kosher salt and pepper and whisk until smooth. In a small skillet, heat the olive oil over medium heat. Add the panko and sesame seeds and toast, stirring frequently, until deep golden brown, 2 to 3 minutes. Remove the pan from the heat and stir in the lemon zest. Arrange the cabbage on a serving platter and drizzle with the dressing. Sprinkle the sesame panko atop, then garnish with dill and chives. Finish with flaky sea salt and serve. Recipes and images excerpted from the book Family Style by Peter Som. Copyright ©2025 by Peter Som. Reprinted by permission of HarperCollins Publishers. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
National Post
30-05-2025
- Entertainment
- National Post
Cook This: 3 recipes for sharing from Family Style, including crispy devilled tea eggs
Our cookbook of the week is Family Style by fashion designer Peter Som. Article content Fashion and food may seem a world apart, but for designer and cookbook author Peter Som, they're connected. A great-looking sweater might catch your eye as you scroll, but appearance isn't everything. There's also how it fits and feels. Likewise, we eat with our eyes first, yet a dish has to have substance, following up its looks with flavour and texture. Though the fundamentals and technicalities differ, Som's creative approach to both is similar. Article content 'Whenever I design clothes, I like my clothes to be what they call 'front of closet.' That's a garmento term, but it's those pieces you want to wear every day. That favourite sweater,' says Som, who has dressed many notable figures, including Michelle Obama and Beyoncé. Article content Article content Som extended his elegant way with the everyday to the 100 recipes in his cookbook debut, Family Style (Harvest, 2025). 'I want these to be dishes you'll make over and over. That'll be great when you get home on a Tuesday at seven and you're tired, or perfect for Saturday company.' Article content Writing the book was a period of rediscovery for Som. He dedicated Family Style to his mom, Helen, and maternal grandma, Mary, the family matriarch who died 20 years ago. His aunts, uncles, cousins, sister and mom shared stories, which helped him learn more about Mary through her food as he translated their memories into recipe form. Article content Helen and Mary instilled a love of food in Som from a young age. Growing up in the San Francisco Bay Area, his grandmother's mostly Cantonese cooking and American baking and his mom's love of French food and the local, seasonal cuisine born out of Chez Panisse in Berkeley, Calif., shaped him. Article content 'I could never get McDonald's, which, as a kid, is really annoying, but now, I fully appreciate the dedication she put into everything that was put on the plate,' he says of Helen's cooking. 'As a working architect, she didn't have tons of time. But when my sister and I would get our braces tightened, she would make spinach soufflé because it was easy to eat, and we got our vegetables. Food has always been very central to my life, and it's been exciting to delve into it even more.' Article content Article content Som sees his career in food as an 'expanding focus,' not a departure from fashion. 'I still have a few toes in fashion in a few projects. But back when I did my runway collections, I was full-on. I had all toes, all hands and my full body — I was all-in fashion, and cooking was always in the background. I think it was the thing that kept my feet on the ground in a very heady, sometimes crazy industry.' Article content Retreating to his kitchen, whether to cook for himself or his friends, was a way for Som to centre himself. When he closed his runway collection business in 2015, cooking became even more integral. Som's professional foray into food started organically as he tapped into something that he had long loved to do.
