French Green Lentils with Bacon, Red Wine, and Mushrooms

Speaking of being shattered, did I tell you that I shattered my favorite Italian pasta bowl a few weeks ago? Well, someone suggested I go on Replacements.com to find its doppelgänger. I looked at the name of the designer, Richard Ginori, and didn’t find my beloved bowl, but I found so many cool ones, including the one you see above. So I ordered that, and a Pinocchio bowl (you can see it on my Instagram) and last night I decided to cook something to go into it.

One day I’m going to tell you about all of the plates that I buy on Etsy and Ebay. It started a few years ago, after I finished my first TV job, and I was feeling a little flush with cash and instead of buying a new car or a gold watch, I bought a vintage pasta bowl from Italy. That led to the French bread plates with the orange rims, the dessert plates with hot air balloons on them, and then a set of Italian clown plates that arrived shattered. I was shattered too.

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Spiced Pork Chops with Delicata Squash and Apple Chutney

Making new friends is always a treat but difficult to do when you’re supposed to avoid social gatherings and remain six feet apart while masked. Luckily, I made two new friends last year when the food writer Ben Mims and his partner J made the same move that we made back in 2011 from New York to L.A.

Ben moved here to write for the L.A. Times (his recipes are top notch; I made his tamarind lamb shanks last night and they were dreamy); we met for dinner at a steakhouse on Hollywood and Vine and he told hilarious stories about growing up in Mississippi, then told even funnier stories on my podcast Lunch Therapy.

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Five Weeknight Dinners That’ll Make Your Week Better

Some of you may know that my husband Craig is a director. Last week he went back to work, directing four episodes of our friend Ryan O’Connell’s Emmy-nominated Netflix show Special. The protocols on set are intense, as they should be during Covid. Craig gets tested almost every morning, he wears an N95 mask all day, and when he gets home after a thirteen hour day he’s super tired because of all the extra rigamarole Covid’s causing.

That’s where I enter the picture. I remember one of the first cookbooks that I ever bought was Nigella Lawson’s How To Be A Domestic Goddess and, even though I have my own work to do during the day (I have a few projects in the works!), at night I’ve blossomed as a true domestic diva. Here are the five dinners that I made last week each night that Craig came home from work. They certainly made our week better, maybe they’ll help with yours.

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Oatmeal Raisin Cookies That Will Keep You Sane

I don’t know about you, but my head started to crack a bit like an egg last night thirty minutes into the debate. And instead of throwing that egg into a skillet by continuing to watch (“this is your brain on Trump”), I decided to turn off the TV and crack a few eggs for real.

Making cookies is self-care in 2020. True, cookies are self-care at most times, but that’s especially true now. These cookies — chunky oatmeal raisins, maybe the best I’ve ever made — are from Arezou Appel, the founder and baker of Zooies Cookies (the recipe was published this week in The LA Times ), a cookie shop in a gas station in Cheviot Hills.

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“This Is Not A Waldorf” Salad

You don’t often think about turning on your oven to make a salad, but that’s exactly what I did after flipping through Suzannne Goin’s AOC Cookbook during the build-up to lunch on Saturday. My usual salads are normally quick affairs of tearing up some lettuce, drizzling on some good olive oil (lately it’s Séka Hills), and my beloved white Balsamic.

Chef Goin has you toast walnuts in the oven for her chopped salad (which this isn’t), but I liked the idea. As I was getting ready to do that, I remembered Nicole Rucker’s trick of cooking bacon on a cookie sheet at 375 (see: my most excellent BLT). So I popped some bacon in there along with the walnuts and suddenly this salad was seeming very promising.

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Get Your Freekeh On with Balsamic Mushrooms, Caramelized Onions, and Feta

Sometimes I do Q&As on Instagram and lots of people have been asking me lately how I shop for the week.

The answer: I do a Supermarket Sweep every Monday at Cookbook in Echo Park. It’s a SuperMarket Sweep because you get the store to yourself, but you only get ten minutes, so you have to go as fast as you can. Here’s my strategy: dry goods first (Rancho Gordo beans, pastas, ancient grains like freekeh (more on that in a sec)), fruits and vegetables next (I load up on as many as I can; I feel like you can’t buy too many fruits and vegetables during Covid, they can go into salads, side dishes, desserts), and, finally, I buy three proteins to dole out over the week. One of those proteins is almost alway sausage because sausages work in soups, pastas, or you can cook them whole in tomato sauce and serve over polenta.

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Julia Moskin’s Corn Fritters

According to Pulitzer Prize-winning food writer Julia Moskin, “Corn is the One True Vegetable of American summer.”

And though I sound like a broken record talking about trying to cook all of the summer things before it stops being summer (an unlikely prospect here in L.A.), I do have to make some time for corn here. I already told you about my skillet chicken breasts with peppers, corn, and scallions, and that’s basically how I’ve been doing corn all summer: cut straight off the cob (see that post for the technique involving a bowl inside a bowl) and cooking it in a skillet with aromatics and some kind of fat (butter, olive oil, bacon fat, or in that post, chicken fat).

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Peach Ice Cream

Romeo asked, “What’s in a name? That which we call a rose, by any other name would smell as sweet.”

The same can be said of ice cream flavors. If we didn’t call Cookies & Cream “Cookies & Cream,” would it still taste like Cookies & Cream? Ice cream is an arena where names seem to matter. We love a Jeni’s flavor called “Brambleberry Crisp” but would we love it as much if she had called it “Soggy Blackberry Mixture with Oats?” I don’t think so. Which is why, for this post, about ice cream made with the ripest, end-of-summer peaches, I’m sticking to the simple and direct: this is a post about Peach Ice Cream, plain and simple.

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