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    Ingredient Spotlight: Masa and Masa Harina

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    Looking to make your own corn tortillas, sopes slathered with beans, or tamales? If so, then you need to have one ingredient on hand: masa or its dehydrated cousin, masa harina. It’s incredibly versatile, gluten-free, inexpensive, and delicious.

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    Photography Credit: Emma Christensen

    This post is part of our Summer Cookbook Club series for 2020, featuring Gabriela Cámara’s book My Mexico City Kitchen: Recipes and Convictions. Autographed copies are available in our Simply Recipes Shop.

    If you’ve ever had succulent barbacoa wrapped in a corn tortilla, bitten into the firm but tender texture of a sopa, or unwrapped the corn husk of a tamal (tamale), then you have had masa.
    WHAT IS MASA?
    Masa is made from nixtamalizing corn, which just means dried corn is soaked in calcium hydroxide (lime, not the fruit) and water. This process tenderizes the corn making it easy to mill and releases amino acids which transform the corn into complete protein. It also improves the bioavailability of calcium, cooper, zinc, and niacin.
    If you’re lucky enough to live near a tortilleria, a bakery that sells freshly made tortillas, then you can buy fresh masa to take home and use as you see fit. But keep in mind fresh masa will ferment as time goes on, so unless you want it to sour, then it’s best to use within 24 hours.

    WHAT IS MASA HARINA?
    Masa is what comes of corn once it is nixtamalized. Masa harina is what happens when masa is dehydrated. Masa harina is sold at most supermarkets throughout the United States, typically in bags that look similar to flour or cornmeal bags. It can be yellow or white. It just depends on the kind of corn that’s used.
    Masa harina is the next best thing to fresh masa and a practical alternative for home cooks, because it’s shelf stable, and you can make masa whenever the craving for fresh tortillas, sopas, or tamales strikes.
    Gabriela Cámara, celebrated chef of restaurants in both Mexico and the United States, and author of My Mexico City Kitchen, recommends Bob’s Red Mill organic masa harina. It has a lovely flavor, is readily available, and uses non-GMO corn.

    Try masa or masa harina in these delicious recipes:
    To learn more about Gabriela Cámara and Mexican cuisine, read:
    If you’re looking for more ways to cook with masa or masa harina, check out Gabriela Cámara’s book, My Mexico City Kitchen. Autographed copies are available in our Simply Recipes Shop.

    Products We Love

    Masa Harina Corn Flour

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    Bob’s Red Mill Masa Harina Flour, 24 oz, Set of 4

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Summer Miller
    Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
    More from Summer LEGGI TUTTO

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      Gabriela Cámara’s Must-Have Tool for Cooking Authentic Mexican Food at Home

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      If you’re ready to step it up and start making more authentic Mexican food at home, there’s one piece of equipment you’ll want to buy!

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      Photography Credit: Elise Bauer

      This post is part of our Summer Cookbook Club series for August 2020 featuring My Mexico City Kitchen: Recipes and Convictions by Gabriela Cámara.

      It’s impossible for me to pick a favorite Mexican dish, but tacos are pretty high up there. When they’re on-point, they never fail to hit that savory, satisfying, so-good note that made me crave them in the first place. Whether it’s Crispy Fish Tacos with Red Cabbage Slaw or Chorizo and Egg Breakfast Tacos, tacos of all kinds are always a win.
      “Everything can be a taco!” writes Gabriela Cámara, in My Mexico City Kitchen. “There are no rules about what constitutes this food … other than that it be wrapped in a tortilla and eaten with your hands.”
      Ah, yes. Tortillas. The one constant among all tacos! So it’s no surprise that when we asked Gabriela what kitchen tools she’d recommend to a home cook with a growing interest in Mexican food, she said a tortilla press!

      What Kind of Tortilla Press to Get?
      “If you can get a nice, heavy wooden one which helps you press the masa into even, flat tortillas, get that one,” said Gabriela.
      These handmade wooden tortilla presses from Central Coast Woodwork are a great option. They come in 8-inch, 10-inch, and 11.5-inch sizes. We love the mixed oak-and-walnut version, but it also comes in a lovely plain red oak.

      Made in California by a family-owned company, these tortilla presses are very well crafted and beautiful enough to keep on your countertop!

      How Do I Use a Tortilla Press?
      Once you have your tortilla press, it’s time to make homemade tortillas! You’ll also want masa harina and a comal or cast iron skillet.
      Then follow this recipe: How To Make Corn Tortillas

      Once You Have Tortillas, Make Some Tacos!

      Products We Love

      Hardwood Tortilla Press

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      Victoria Cast Iron Round Comal Griddle, 10.5″

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      My Mexico City Kitchen by Gabriela Cámara

      $35.00 at The Simply Shop
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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Cambria Bold
      Cambria Bold is the Product and Lifestyle Director for Simply Recipes. She has almost a decade’s worth of online editorial experience and know-how, first as the Managing Editor for Apartment Therapy’s green living site Re-Nest (RIP) and later as the Design and Lifestyle Editor for The Kitchn. She lives in the Twin Cities with her husband and their two little girls. And, yes, this is her real name.
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      Q & A with Gabriela Cámara

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      Gabriela Cámara is an international restaurateur and author of My Mexico City Kitchen: Recipes and Convictions. We interviewed her to discuss the popularity of the modern Mexican table, her position on sustainable food, and her commitment to creating equitable work environments. Continue reading “Q & A with Gabriela Cámara” » LEGGI TUTTO

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      Beginner’s Guide to Modern Mexican Cooking

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      Learn how to make incredible Mexican food at home with help from cookbook author Gabriela Cámara.
      Photography Credit: Marcus Nilsson photo: Pozole Blanco from the cookbook “My Mexico City Kitchen: Recipes and Convictions”

      This post is part of our Summer Cookbook Club series for August 2020 featuring My Mexico City Kitchen: Recipes and Convictions by Gabriela Cámara.

      Like any cultural cuisine, Mexican food is vast, varied, and dynamic. Each house, neighborhood, community, and region has its version, and the modern Mexican recipes shared by restaurateur and cookbook author Gabriela Cámara are no different.
      In both her cookbook and her restaurants, she celebrates local, sustainable agriculture. She believes the quality of the ingredients make the dish, but that understanding how to balance a dish will make it sing. She clearly states that her recipes and approach are not to be the definitive guide to Mexican food, but rather a guide. This is how she lives, eats and breathes Mexican food and it’s how she wants to share it with you.

      ASK AN EXPERT: Gabriela Cámara
      I interviewed Gabriela and combed the pages of her beautiful book, My Mexico City Kitchen: Recipes and Convictions, to find out the essentials to making Mexican food at home.

      While Gabriela honors the traditions of Mexican cooking, she isn’t bound by them, and she doesn’t want you to be either. She does, however, want you to source the highest quality, most sustainably sourced products available to you, and most of all she wants you to have fun.
      Learn the basics, then learn how to combine them in different ways to come up with endless possibilities.
      ESSENTIAL INGREDIENTS FOR MEXICAN COOKING
      In the early pages of My Mexico City Kitchen, Gabriela says, “… the fewer the ingredients and steps a dish has, the more care you should put into preparing it.” This is true because the quality and the importance of each ingredient takes on higher role.
      SALSA: Gabriela recommends knowing how to make a good, moderately spicy green and red salsa. They will keep for many days in the fridge, so you can use them at will to top eggs, fish, chicken, and more.
      MASA: A corn-based wet dough made from nixtamalized white or yellow corn. It’s used to make tortillas and tamales.
      Fresh Masa: You can buy it fresh if you live in a community to with a tortillería. If you buy fresh masa, do so in small amounts and use it within a day, or it can ferment.
      Masa Harina: Commonly available in supermarkets. It’s just dehydrated masa. It’s sold in bags similar to how flour is sold. It looks like cornmeal. Gabriela prefers Bob’s Red Mill non-GMO, organic masa harina.
      BEANS: Use dried beans if you can. It takes some extra planning, but the texture and flavor are far superior to anything you can find in a can. The amount of time it takes to cook really depends on how old they are. Experiment with heirloom varieties. Gabriela recommends ordering them online from Rancho Gordo if you can’t get them locally. She does have some dos and don’ts when it comes to cooking dried beans:
      Gabriela doesn’t pre-soak the beans, because the skins can blister.
      Don’t salt the water too early in the cooking process.
      Don’t cook the beans on a hard boil.
      Do let them simmer gently.
      Do add herbs, garlic, and other aromatics.
      RICE: According to Gabriela, Mexican rice is often cooked in liquid with pureed vegetables, which brings both flavor and color to the plate. She prefers sustainably produced long-grain white rice.
      HERBS/AROMATICS: “I believe in simplicity and moderation when cooking,” Gabriela wrote in an email interview, “but you need more than one of these ingredients, usually. Onion, garlic, oregano, epazote, or cilantro, for example, are super basic for cooking “Mexican,” but none are actually used alone.”
      EPAZOTE: This herb is used both fresh and dried. The fresh stems and leaves provide the most robust flavor, and it’s commonly used in Mexican cooking. The herb is often added to beans to help aid digestion. It has a strong earthy flavor.
      UNDERSTANDING FLAVOR
      Salt and acid are both used to balance heat in a dish, but Mexican food isn’t all about heat.
      “I believe in general there is the misconception that Mexican food has to be spicy to be authentic, and that is not the case, actually,” Gabriela says. “Even heat needs to be used in moderation so it does not overpower all other ingredients in a dish or sauce, unless you are wanting to make a super special spicy sauce for a particular dish that can hold it and benefits from it.”
      Chilies, salsas, herbs, spices, and salt are all used to create a balance of flavors in Mexican cooking. A single bite can be bright, acidic, smoky, and spicy.
      When it comes to the fundamentals of good food, Mexican dishes require balance just like anything else.
      “As in any great cuisine, and as my dear Samin Nosrat would put it: Salt, fat, acid, heat. And I add smoke.”

      Want a deeper dive into modern Mexican cooking? Gabriela’s book My Mexico City Kitchen is our Summer Cookbook Club pick for August! Visit The Simply Shop to order a signed copy. If you want to cook along with us, visit the Simply Recipes IG stories for live cooking demos from the book on Thursdays at 1 p.m. CST throughout August 2020.

      Products We Love

      My Mexico City Kitchen by Gabriela Cámara

      $35.00 at The Simply Shop
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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Freekeh Vegetable Soup

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      Simple ingredients come together to make a deeply satisfying and nourishing soup. Freekeh, smoked wheat, adds a character and body while vegetables like kohlrabi, carrots, and zucchini boost the nutrition and flavor factor.

      Soup is a year-round dish for me, but I’m also one of those people who carries a sweater even in the triple-digit heatwave of summer. You never know when someone might be a bit too aggressive with the air conditioning!
      When it comes to soup, I like it hearty and loaded with vegetables and this Freekeh Vegetable Soup from the cookbook Sababa: Fresh, Sunny Flavors from My Israeli Kitchen by Adeena Sussman checks all the important boxes for me.
      “It’s not all palm trees and hot beaches; Tel Aviv has a winter, too, bringing hard rain and strong winds that practically make you beg for a bowl of soup,” Adeena writes in Sababa.

      A Cookbook Worth Treasuring
      Sababa is one of the most used and tattered cookbooks in my home. I’ve made more than 20 recipes from it in the six weeks I’ve owned it, and I have yet to find one that didn’t work or I didn’t absolutely love. The book was published in 2019, and I stumbled into it through our 2020 Summer Cookbook Club.
      WHAT IS FREEKEH?
      Freekeh is readily available in most grocery stores and Middle Eastern food markets in the US. In standard grocery stores, you are likely to find it in the health food, global food, or grain sections of the store.

      “Freekeh (smoked, cracked wheat) adds both body and flavor to this [soup]. Though most wheat in Israel is imported, a small amount is harvested locally every spring,” Adeena writes in Sababa. “In Arab communities, prized young green wheat is picked and dried in the field over wood to create freekeh (pronounced “freaky” in Israel), a beguiling grain that can be used a million ways (though some of the freekeh I buy here is local, much of it is imported from Turkey). If you throw in a little extra, its starch makes the soup grow thick, so that one minute you have a normal broth and the next you’re looking at almost-porridge . . . but in the best possible way. The freekeh adds just a wisp of smoky flavor, as though a blown-out match had passed through each spoonful for a second.”

      SWAPS AND SUBSTITUTIONS
      This soup, like most soups, lends itself well to substitutions.
      If you can’t find freekeh try:
      Bulgur
      Quinoa (although the soup won’t be as thick)
      Small pastas like orzo
      Vegetables:
      Kohlrabi for potatoes
      Yellow summer squash for zucchini
      Parsnips for carrots
      CAN YOU FREEZE FREEKEH VEGETABLE SOUP?
      Although I think most soups freeze well, I draw the line at soups with tender summer squash like zucchini. Freezing breaks them down a little too much for my taste. If you skip the squash, this soup would freeze beautifully.
      MORE GREAT SOUP RECIPES!
      LEARN MORE ABOUT ADEENA SUSSMAN AND ISRAELI COOKING
      If you’re looking for more great recipes, check out Adeena Sussman’s book, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Autographed copies are available in our Simply Recipes Shop.

      Freekeh Vegetable Soup Recipe

      Freekeh Vegetable Soup recipe from Sababa by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Adeena Sussman

      Ingredients
      1 cup freekeh (cracked or whole)
      3 tablespoons extra-virgin olive oil, plus more for drizzling
      1 large onion, diced
      1 medium kohlrabi, rind and tough outer membranes peeled off, diced
      2 medium carrots, diced
      1 teaspoon kosher salt, plus more for seasoning
      1/2 teaspoon freshly ground black pepper, plus more for seasoning
      3 garlic cloves, minced
      8 cups vegetable or chicken broth, plus more if needed
      2 medium zucchini, diced
      1 Parmesan rind or 1 tablespoon nutritional yeast (optional)
      2 teaspoons chopped fresh za’atar or oregano
      1/4 teaspoon cayenne pepper, or more to taste
      Chopped fresh herbs (za’atar, parsley, chives, or scallions), for garnish

      Method

      1 Prep the freekeh: Place the freekeh in a medium bowl, cover with cold water, and set aside.
      2 Sauté the vegetables: Heat the olive oil in a large (4- or 5-quart) saucepan over medium heat. Add the onion and cook, stirring, until softened, 8 minutes. Add the kohlrabi and carrots and cook, stirring, until the vegetables begin to soften, 5 minutes; season generously with salt and black pepper. Add the garlic and cook 1 more minute.
      3 Assemble the soup: Drain the freekeh, rinse it with cold water, and add it to the pot. Add the broth, zucchini, Parmesan rind if using, za’atar, salt, and the cayenne.
      4 Cook the soup: Bring to a boil, then reduce the heat and simmer, uncovered, until the soup is thickened, 25 to 30 minutes (or a few minutes longer if you’re using whole freekeh instead of cracked freekeh).
      5 Serve: Remove the Parmesan rind, season with more salt and black pepper to taste, divide among bowls, garnish with herbs, and drizzle with olive oil.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      Products We Love

      Broken Roasted Baby Green Freekeh, 16 oz

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Summer Miller
      Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
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      Ingredient Spotlight: Tahini

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      Tahini isn’t just for hummus! Add this creamy, slightly nutty, rich ingredient made from sesame seeds to granola and brownies or make a dressing, marinade, or sauce for roasted vegetables, salad, and grilled meats.

      This post is part of our Summer Cookbook Club series for July 2020, featuring Adeena Sussman’s book, Sababa.

      WHAT IS TAHINI?
      Tahini, at its most basic definition, is a paste made of ground sesame seeds. Sometimes the seeds are roasted; sometimes they aren’t. Unroasted seeds are considered raw.
      People either tend to love it or hate it. If you’re on the “hate it” side, you might want to rethink your position and explore your sesame seeking options.
      “To make tahini, sesame seeds are soaked in water (sometimes salted), then crushed so the hull separates from the tender inner germ. The seeds are then run through a centrifuge to separate and dispose of the waste before being roasted and ground between huge millstones,” Adeena Sussman writes in her most recent cookbook, Sababa.
      When tahini is good, it should be homogeneous, creamy, thick but pourable, with a rich, nutty flavor. Sometimes it could taste slightly salty depending on how it’s processed, or darker in color which just means it was roasted more.
      Bad tahini is bitter and dry tasting. If you’re not a fan of tahini, don’t hate all tahini—just hate bad tahini.
      HOW TO PICK QUALITY TAHINI
      So, you know what it should taste like now, and if you’ve been duped by the bitter stuff, don’t worry. It happens to the best of us.
      I reached out to Adeena Sussman, author of Sababa: Fresh, Sunny Flavor’s from my Israeli Kitchen for some advice on picking the best tahini.
      “I highly recommend Soom Tahini. It’s imported from Israel by three American sisters. They guarantee freshness and have high standards and practices,” Adeena said during a recent interview from her home in Tel Aviv.

      While some oil separation is natural, there shouldn’t be a thick layer of oil on top.
      “Good tahini should pour like a thick pancake batter,” Adeena says. “It should be unified. There shouldn’t be a layer of oil on top and sludge on the bottom.”
      If you see thick, distinct layers, chances are the tahini isn’t fresh. If you can, try to look for jars with packaged by dates stamped on them.
      HOW TO USE TAHINI
      Tahini is shelf stable and can sit in a cool dry cabinet for up to a year, which makes it the perfect ingredient to have on hand.
      Most people are familiar with using tahini in hummus, but there is no reason to stop with a creamy bean dip! Make tahini dressing to spoon over salads and roasted vegetables, or add tahini to smoothies and granola, or swirl it into brownies.
      TRY TAHINI IN THESE GREAT RECIPES!
      If you’re looking for more ways to use tahini in your cooking, check out Adeena Sussman’s book, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Autographed copies are available in our Simply Recipes Shop.

      Products We Love

      Soom Foods Pure Ground Sesame Tahini, 16 OZ (2-pack)

      See price on Amazon
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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      Chewy Tahini Blondies

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      If you’re a fan of blondies, and you should be, look no further than these chewy, slightly nutty, and utterly indulgent blondies made with tahini. The recipe was created by Adeena Sussman, for her cookbook Sababa.

      Photography Credit: Dan Perez

      There are cookbooks, and then there are books you will cook from for life.
      Sababa: Fresh, Sunny Flavors from My Israeli Kitchen by Adeena Sussman, published in 2019, falls into the latter category. Each recipe is approachable, interesting, and bursting with flavor.
      Beyond the recipes, she delves into details about ingredients, stories about her experiences in Israel, and recommendations for favorite kitchen tools and products.
      This recipe for Chewy Tahini Blondies was a favorite among us at Simply Recipes. We loved it so much we asked Adeena if we could share it with you. Don’t let this be your only foray into her gorgeous book. These blondies are just the beginning of what will be a beautiful relationship with her food and writing. But I will let you tell her about them:

      “I’ve made these so many times, so you won’t have to. On the surface this seems like a dead-simple recipe, but it took quite a bit of tinkering to nail. Tahini has a complex molecular structure made up of lots of tiny carbohydrate molecules that cling to liquid for dear life, seizing up the way chocolate does if you add liquid to it at the wrong time. But if you play your carbs right and add the tahini last, after all of the other ingredients, it stirs in smoothly and bakes up into these sexy little squares that get better as they sit around. To make these non-dairy, swap in a neutral-flavored olive oil or vegetable oil instead of the butter,” written in Sababa by Adeena Sussman.

      WHAT IS A BLONDIE?
      A blondie is kind of like the rich, caramelized, hints-of-molasses-flavored cousin of a brownie. You can make them chewy or cakey, simple or complex, but the universal component of a blondie is brown sugar. It’s what gives it the golden color and subtle molasses flavor.
      WHAT IS TAHINI?
      Tahini is a paste made from ground sesame seeds. It adds a creamy texture and subtle nutty flavor to recipes. When most people think of tahini, they think of hummus, but it’s an incredibly versatile ingredient that can be used in sauces, dressings, marinades, and baked goods like these Tahini Blondies.

      SWAPS AND SUBSTITUTIONS
      We think these blondies are perfect just the way they are, but baking is fun when you mix things up.
      Swap the butter for oil to make them dairy-free.
      Add 1/4 cup chocolate chips because, well, chocolate.
      Add 1/4 cup of toasted nuts.
      If you can’t find sesame seeds, leave them out.
      If you don’t have tahini, make a different blondie recipe.
      CAN YOU FREEZE BLONDIES?
      You can absolutely make these Tahini Blondies ahead and freeze them by layering the blondies between sheets of parchment and storing them in a ziptop bag or freezer safe container. Then grab one as a single serving treat when the mood strikes you!
      MORE GREAT RECIPES WITH TAHINI!
      LEARN MORE ABOUT ADEENA SUSSMAN AND ISRAELI COOKING
      If you’re looking for more great recipes, check out Adeena Sussman’s book, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Autographed copies are available in our Simply Recipes Shop.

      From the editors of Simply Recipes

      Chewy Tahini Blondies recipe from Sababa by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Adeena Sussman

      Chewy Tahini Blondies Recipe

      To make these tahini blondies dairy-free, replace the butter with a 1/2 cup olive oil or vegetable oil, plus more for greasing the pan.

      Ingredients
      1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for buttering the pan
      1 1/4 cups all-purpose flour
      3/4 teaspoon baking powder
      1/2 teaspoon ground cardamom (or more to taste if you really like this flavor)
      1/2 teaspoon fine sea salt
      1/4 teaspoon freshly ground black pepper
      2 tablespoons lightly toasted black sesame seeds
      2 tablespoons lightly toasted white sesame seeds
      1 1/4 cups lightly packed light brown sugar
      2 large eggs
      1 teaspoon pure vanilla extract
      1/2 cup pure tahini paste

      Method

      1 Preheat the oven and prep the pan: Preheat the oven to 350°F.
      Butter an 8-inch square baking pan, then line the pan with 2 criss-crossing strips of parchment paper, buttering between each layer and leaving a 2-inch overhang on all sides. Butter the top and sides of the parchment.
      2 Make the batter: In a medium bowl, whisk together the flour, baking powder, cardamom, salt, pepper, and the black and white sesame seeds.
      In another medium bowl, whisk together the brown sugar, 1/2 cup melted butter, eggs, and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth.
      3 Bake blondies: Pour the batter into the prepared pan and bake until golden on the outside and the center doesn’t jiggle but is still soft, 25 to 30 minutes.
      4 Serve: Remove from the oven, cool in the pan, and cut into 16 equal squares.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      Products We Love

      Soom Foods Pure Ground Sesame Tahini, 16 OZ (2-pack)

      See price on Amazon
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      Non-stick 8-inch Square Cake Pan

      $7.49 on Amazon
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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Summer Miller
      Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
      More from Summer LEGGI TUTTO