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What We Eat In A Day! What Chefs Really Cook At Home, Winter Edition
Description
Ever wonder what two former personal chefs actually eat in a day?
If you’re constantly asking, “What’s for breakfast, lunch, or dinner?” This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week.
In this episode, you’ll learn how to:
- Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morning
- Make lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads
- Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeat
Tune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead!
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Links:
Day 1
Sonya:
Breakfast – Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola.
Kari’s granola recipe is from Sony’as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipe
Lunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabi
Dinner – Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked)
Kari:
Breakfast – Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. Hale
Lunch – Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout
Dinner – Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios )
Day 2
Sonya:
Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once cooked placed on yogurt with added di