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- Holly Haines Asks, Will it Pretzel?
- My Darling Lemon Thyme on Eating Gluten- and Dairy-Free
- Farmette—The Pioneer Woman of Ireland
- Why Girl Versus Dough Loves Loaded Baked Potato Bread
- Five Easy Indian Dishes That Anyone Can Make
- Pecan Milk and Other Modern Takes on Southern Food
- Lady and Pups on the One Redeeming Thing about Living in Beijing
- Seven Spoons Blogger Loves Vintage Props and Sugar Buns
- Why You Should Make Slab Pie Right Now
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: Sprouted Kitchen
Sara Forte creates inspired, mostly vegetarian recipes using lots of whole grains, healthy fats and seasonal produce. Her husband, Hugh, shoots gorgeous pictures as she cooks.
What is your current ingredient obsession?
Goat yogurt. I try to eat as little cow dairy as possible, as goat [products are] more easily digested. I use the goat yogurt with granola, in waffle batter, use a dollop to make creamy dressings, etc. I am still forever faithfully obsessed with shallots, lemons, miso, eggs, chives and pistachios, but goat yogurt is the newer addition.
What is your favorite thing to do with kale? And do you have a prediction on what will be the next kale?
I have never had an aversion to it raw as a salad green. I take out the stem and chop the leaf really small. For my husband's sake, I will cut it with a softer green like romaine or butter lettuce. This time of year I like it with pomegranate seeds, feta and pistachios, and then we rotate the protein on top to make a lunch of it.
I honestly have no clue what will be next! This makes me sound old, but I feel like we've been through everything! It should be Romanesco, if only because it's stunning. And how incredible it is that stuff like this comes from the earth.
I saw you're working on a new book. Congrats! What is it? When is it due out?
I am! Slowly, but surely. The name is not in stone, but the direction is food that is either served and/or enjoyed in a single vessel—the bowl. For whole foods, produce-focused cooking, you end up eating a lot of green salads, grain salads, rice bowls. I wanted to come up with an inspired book around this theme. Food in bowls makes me think comfort, ease, community, family-style gatherings—that is what I want of my food. It is due out in spring 2015, from Ten Speed Press.
What three blogs are you really enjoying right now?
Oh, man, three!?! I have a dozen I read religiously. I love the writing on Happyolks and Seven Spoons; the photos and feel from Not Without Salt and A Year in Food; and the spunk and sass in Oh, Ladycakes and The First Mess.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.