August 2, 2017

Pamela Salzman + Kitchen Matters

Kitchen Matters | The Naptime Chef

Friends! I am still reeling from the amazing number of good cookbooks that came out this spring. I’ve been having such fun profiling them here and I hope you like reading about them. So, recently my friend Pamela came out with this terrific book called Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat — Wholesome, Nourishing, Unforgettable. For me it’s the perfect book for healthy eaters who don’t want to give up all their favorites. Pamela is the master of healthy cooking with tons of flavor. She knows what we all like and makes dishes healthier without becoming dull and flavorless.

This spring I had a great chat with Pamela about her recent book!:

July 25, 2017

Floral Prosecco Popsicles

Prosecco Popsicles

I have to stop in today, while we are in the middle of a terrible heatwave, the share this super fun recipe. It was sent to me by my friends at Santa Margherita when I spotted it online. It is the most genius idea! It requires two things: edible flowers (my pot of nasturtiums is overflowing), and Prosecco!

July 13, 2017

The Wellness Project with Phoebe Lapine

The Wellness Project | The Naptime Che

My friend Phoebe is so accomplished. I love reading her blog Feed Me Phoebe for all kinds of great recipes and her instagram account is amazing. This spring I am proud to say she came out with a terrific new book called The Wellness Project: How I learned to Do Right by My Body Without Giving Up My Life. In it she chronicles her year of trying new wellness solutions to combat her Hoshimoto’s disease and several other chronic ailments. It’s terrific for anyone looking for concrete solutions to long term problems, or just for general health tips!

Recently I had a great chat with Phoebe and here is what we discussed:

1) Your wellness journey was an inspiring read. Even for those of us who are mostly “well” can glean a lot from your work. When this all began did you realize it was going to be such an endeavor?

I did! I commited to the year up front and tried more or less to design my 12-month curriculum. A lot changed along the way as I really wanted to let my body do the steering. It wasn’t just a gimmick: I really wanted to heal! As intimidating as the year commitment might seem, it was actually a huge relief compared to what I had been doing prior, which was basically throwing a million health darts at the wall to see if one would stick. I felt guilty all the time about the doctor’s orders I failed to apply to my life, and since there wasn’t a lot of awareness behind the things I was doing, it was hard to tell what was really moving the needle. I designed this slow and steady approach—one lifestyle change, one month at a time—so I could figure out which health practices were actually worth the time, money and energy I was spending on them.

June 5, 2017

10 Fun Things for Summer Fun

10 Fun Things for Summer | The Naptime Chef

Soft towels for drying off or using as a picnic blanket.

10 Fun Things for Summer | The Naptime Chef

Chic tumblers for keeping drinks cold by the pool.

10 Fun Things for Summer | The Naptime Chef

Rhubarb Basil Shrub for mixing fun cocktails.

10 Fun Things for Summer | The Naptime Chef

A fun summer baking project for your kids.

10 Fun Things for Summer | The Naptime Chef

A marble wine cooler for keeping Rosé chilled all day!

10 Fun Things for Summer | The Naptime Chef

Basically the cutest plate set ever.

10 Fun Things for Summer | The Naptime Chef

A trio of hand creams that make the most perfect hostess gift.

10 Fun Things for Summer | The Naptime Chef

Fun snacks from Naturebox to please the kids and adults.

10 Fun Things for Summer | The Naptime Chef

The BEST chocolate chip cookies known to man, perfect for cookouts everywhere.

10 Fun Things for Summer | The Naptime Chef

Fish popsicles for hours of fun with kids.

May 25, 2017

Dinner Chez Moi with Elizabeth Bard + Giveaway!

Dinner Chez Moi | The Naptime Chef

Every time I learn that Elizabeth Bard is coming out with a new book I pre-order it immediately and wait, very impatiently, for it to arrive. You see, I adore her first two memoirs and cook from them all the time. I basically wish she would write a new book every quarter to fuel my ongoing fascination with French food and life. Though I am well aware that is unlikely to happen, so far she seems to be publishing delightful new books every two years and this year happened to be one of them! Dinner Chez Moi: 50 French Secrets to Joyful Eating is her latest inspirational book that is part memoir/part French recipes. It features beautiful watercolors of ingredients and Provence and in it she shares all sorts of lovely recipes and tidbits about life in France.

Recently I had a fun chat with Elizabeth, here it is!:

1) A cookbook! I love how this book is a cookbook with memories scattered throughout. It is a nice supplement to your memoirs. How did the idea for this book come to be?

With Dinner Chez Moi, I wanted to create a sort of mini-reference book – a synthesis of everything I’ve learned about French cooking and eating habits over the past 15 years. So now, Lunch in Paris and Picnic in Provence can stay on the bedside table, and Dinner Chez Moi can handle all the sticky fingers chocolate stains in the kitchen!

2) I love the range of recipes in this book. It is everything from the simplest of teas to a long pork roast and everything in between. How did you decide what to include and what to leave out?

I wanted Dinner Chez Moi to be a tour of my French kitchen – the majority of recipes are part of my weekly menu planning – lentils, yogurt cake, the chickpea and fresh herb salad, cherry tomato pasta and Provencal risotto are things I return to again and again. I make soup in all seasons, and cheap braising cuts have become a beloved part of my winter cooking. I wanted to include some of my go-to entertaining recipes as well – the lamb and apricot tagine and the Fondant au Chocolat are great make ahead options.

Dinner Chez Moi | The Naptime Chef

May 23, 2017

Drink Pink + Rosé Season! + Giveaway!

Drink Pink | The Naptime Chef

It’s rosé season! I’ve always been on board with sipping rosé in the summer months, but in recent years it’s become a real trend. Everywhere I go I see the #yeswayrosé hashtag, right along with #roséallday. While I don’t recommend downing a bottle a day, I do think rosé has a rightful place among the most refreshing wines of summer. I am still working hard on my WSET degree and part of that includes reading as much as about wine in my free time as possible. Thankfully, my rosé knowledge just got a huge boost from Victoria James’s delightful new book, Drink Pink: A Celebration of Rosé. Illustrated by Lyle Railsback, this fun book is informative and enlightening. It covers the entire history of rosé, since, despite its recent trendiness it has been around for centuries, and includes several delicious recipes.

Here is a recent chat I had with Victoria, and a chance to win her new book!

1) Rosé has experienced a huge boom in popularity in the past few years yet it’s been around for a long time! What motivated you to write this book now?

It is true, rosé has been around since the 8th century BCE! However, it has never been as relevant as it is today. In the United States it is the largest growing category in wine. Today producers are making rosé for the sake of making rosé, it is not simply a byproduct of red wine production or something made from rotten grapes or young vines. Since they now are able to command higher price points for rosé (20 years ago they could never charge $35+ for a bottle!) there is a lot of focus going into high-quality winemaking. This is happening all over the world.

DRINK PINK came out at a time when rosé is trending, in an effort to combat the low-quality swill that puts pink wine in jeopardy as a serious category. I wanted to write a book that celebrates exceptional producers and styles of rosé. Hopefully, people will start demanding the good stuff and put the “lifestyle brand” and large corporations to shame.

May 4, 2017

Bread Toast Crumbs with Alexandra Stafford + Giveaway

Bread Toast Crumbs | The Naptime Chef

I first met Ali Stafford several years ago at a gather in New York. Since then I’ve been following her wonderful blog, Alexandra Cooks, and was so excited when her first book was published last month. It is called Bread Toast Crumbs: Recipes for No-Knead Loves and Meals to Savor Every Slice and is easily the best ever guide to bread baking I’ve ever read. The key? She starts off with a family no-knead bread recipe that is hands down amazing. From there is riffs on all kinds of breads with add-ins and flavors, all of which are easy to make. She also features a whole chapter on recipes featuring toasted bread and, finally, a chapter featuring bread crumbs. It is basically all you’ve ever wanted to know about bread and I couldn’t be happier to share the little chat we had:

1) This book is so inspired! It is clear that homemade bread has been a staple in your life forever. How did you come up with all the different variation on baked breads that are in this book?

Thank you! Yes, homemade bread has been a staple in my life for as long as I can remember. My mother seemed to always have a bowl of bread rising on the counter, and she always had a stash of sliced bread in the freezer, which we used for toast every morning. What’s funny in regard to your question about creating the variations of the peasant bread is that I didn’t make a single variation of my mother’s bread until I posted the recipe on my blog, which led to readers writing in sharing their own variations and asking questions about how to adapt the recipe in various ways.

So, the first goal in creating variations of the bread was to address the questions I had been asked over the years: How can I incorporate nuts and seeds? How can I add cheese? How can I add spices and herbs? How can I incorporate whole wheat flour or other flours into the bread? Can I use beer or milk in place of the water? Once I had recipes that demonstrated how to make these simple substitutions, I thought about the classics: brioche, cinnamon-swirl bread, anadama, white sandwich bread, whole wheat sandwich bread, hamburger buns, etc. Once those recipes were included, my editor suggested thinking about how we could push the simple peasant bread even further: monkey bread, pizza, pull-apart dinner rolls, focaccia, pissaladière, etc. My mother, with whom I wrote the book, loved working on the variations and still comes up with creative adaptations. A recent favorite of hers replaces ¼ cup of the liquid with fresh orange juice, and she adds fresh orange zest along with 1/3 cup of sesame seeds.