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For her blog, The First Mess, Laura Wright creates insanely healthy recipes as well as decadent vegan desserts. Read More >
Here, the blogs you should be reading right now with recipes and cooking tips from their creators. Plus: Each subject’s insider picks lead us to the next blogger of the week.
The Blog: The First Mess
Laura Wright named her healthy recipe blog after a phrase from M.F.K. Fisher’s An Alphabet for Gourmets.
What is your ingredient obsession of late?
Celery root! It’s one of my favorite fall and winter vegetables. I peel big strips of it to mix up with whole-grain pappardelle, extra-virgin olive oil, lemon and lots of black pepper. Or I’ll just roast it with a splash of apple cider and some thyme. It’s my first choice for a simple pureed soup as well—the flavor is so comforting.
I noticed that in your recent post about turmeric, you had quite a big bag of the spice. What are some tips for using it?
Any time I make a simple vegetable or greens sauté in the cooler months, I add in a spoonful of turmeric. The flavor isn’t terribly strong and its anti-inflammatory and warming properties are very welcome once the fall chill sets in. I also love to make it into a tea by stirring up a couple of teaspoons with some raw honey, grated fresh ginger, cayenne and hot water.
You say in your bio that you have a staggering number of cookbooks. Which do you use most often? What are you newly excited about?
The ones that get serious play would be The Flavor Bible, Yotam Ottolenghi’s Plenty, and River Cottage Veg. Lately, I’ve been inspired by Sarma Melngailis’s books Raw Food, Real World and Living Raw Food. I dined at her restaurant, Pure Food and Wine, in New York recently and the experience got me really excited me about raw food again
You’re exhausted and have 20 minutes to pull together dinner: What do you make?
If there’s good bread around, avocado smushed on toast with lemon, coconut oil, salt, pepper and hemp seeds sprinkled on top. Otherwise, a huge arugula and kale salad dressed with lemon, olive oil, salt and pepper, with lots of thinly sliced vegetables and fruits, some nuts, seeds and sprouts.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.