This is my creative way of enjoying slightly healthier burgers. The recipe is super simple to put together, but does require 8 hours of resting time to help the tofu and beef meld in flavor and texture (if the process is rushed, you may end up with crumbly patties). It’s very important to use 80/20 beef and nothing leaner than that, since the patties are already half tofu, and you need the fat to prevent dry burgers. The thinly sliced onions caramelize in the beef drippings and add nice sweetness. These don’t (and shouldn’t) taste like 100 percent beef burgers, but once they’re assembled with all the fixin’s, they really can satisfy that burger craving.
For the longest time, I honestly thought orzo was just a thicker, chewier version of rice. But fun fact, it’s actually pasta! Once I realized that, everything clicked. I always tossed it into rice dishes, but this time I wanted to try something different. So, I decided to fuse it with a classic pasta dish, fettuccine Alfredo, because at the end of the day, orzo is pasta, whether it looks like it or not. The creamy, garlicky, cheesy sauce clings to each piece in the best way, giving you all the cozy comfort of the original dish, just in a lighter, silkier form.
Cooking en papillote (in parchment) is one of those techniques that sounds fancy but is actually foolproof. The paper packet creates a perfect little steam chamber, infusing the fish with whatever herbs and aromatics you tuck inside. My favorite part is bringing the puffed packets to the table, letting each person unwrap their own bundle of fragrant steam. I love adding odds and ends of vegetables to use up—thin ribbons of fennel, cherry tomatoes about to burst, the last few sprigs of herbs.
A recipe that instantly evokes the warmth of home, this version of the classic Italian dish was taught to me by my friend Diego, who is a shoe designer and a true Neapolitan. He invited me over for dinner one evening; I had been staying in Milan, shooting a television show, and after a long stretch of restaurants and room service, a home-cooked dinner was exactly what I needed. Pasta e fagioli is like the embrace of a friend: with the very first spoonful, you immediately realize how much you missed them.
This dish is wonderful reheated the next day, when it becomes ripassata. To make that, add a little water, olive oil and grated Parmesan and warm the soup gently. When it begins to form a crust, toss it in the pan before serving.
This is the dish that could define cha chaan teng: a fried pork chop, a searing orange tomato sauce, a pan of golden fried rice, luxuriant cheese melted and blistered on top. Making it the long way means understanding, finally, the extravagance that cha chaan teng cooks can serve in ten minutes.
Y’all, this ricotta dip SLAPS! It’s my favorite dip from the cookbook shoot, as well. The lemony, mild cheesiness is mind-blowingly good. It’s soooo simple but so perfect in so many ways. Please put a limit on yourself quickly, because as soon as it leaves the oven and you pierce that top golden layer of cheese, it’s over! It’s so hard to stop eating it; you’ve been warned!
These turkey meatballs go out to all the wannabe lentil haters, aka my kids and their friends. Trust me when I say this is a don’t-ask-don’t-tell kinda situation. I love mixing beans or lentils in with meat to stretch the portion as a budget hack. Plus, most of us could use a bit more fiber anyway. Add these meatballs to my Hidden Veggie Pasta Primavera (page 95), or serve them on their own with ketchup for dipping. I like to freeze half after cooking for a future meal, which I usually reheat in the air fryer from frozen.
One of the most recognizable mid-century recipes is undoubtedly aspic, a type of gelatin dish. An aspic is essentially a savory jelly made from slowly rendered meat stock, which is rich in collagen. When this collagen breaks down, it transforms into gelatin. This technique has been used for centuries, with some of the earliest printed mentions dating back to around the year 1300.
Typically, these dishes served more as a lavish centerpiece for admiration than as something you would actually eat. However, I find that tomato aspic is quite enjoyable! I’ve experimented with many recipes, but I particularly love this version, which includes horseradish for a peppery kick that really awakens the palate. Not only will it be a stunning salad to share with friends, but it also offers a delightful retro taste!
I love using filo pastry in my cooking – it’s so satisfyingly crunchy, which means
it acts as a brilliant base for tarts like this one. Pastry is yet another one of those things that people swear off because it’s ‘bad’ for them. But in the context of a healthy diet, I’m a firm believer that there’s room for all the foods you love – and
I love this filo tart. Loaded with vegetables and topped with eggs, feta and pesto, this is just one combination that works. Feel free to get creative and try it with other ingredients, like tomatoes and mozzarella, or butternut squash and goats’ cheese. The filo world is your oyster.
The dish known as gígantes pláki epitomizes traditional Greek food and occupies a place in the hearts of most Greek households. The name comes from the ‘giant’ beans – often butter beans or a variety of extra-large white runner beans called fasólia gígantes – that are baked in a gorgeous chunky tomato stew. For ease, I’m using canned butter beans here, so that all that needs to be made is the hearty sauce to accompany them. I love to top my gígantes pláki with crumbled feta and bake until the cheese is beautifully golden and crispy.