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Add some new flavors to your kitchen repertoire!
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Early September Meal Plan

This newsletter lands in your in box squarely in September. Like, September September. No joke.
 
Last Sunday I was driving back from DC, where I went for a socially distanced photo shoot with my close co-workers: Mandy, chef and food stylist, and Cheyenne, food photographer. We started working together part-time about two-and-a-half years ago in New York City, and a dreamier team I can’t imagine. Mandy and family “temporarily” decamped to her in-laws' house in Maryland when the pandemic hit (we were actually all working together on March 11, when it was becoming very clear that a shut down was imminent—my birthday, in fact. All the feels.). A month ago, she and her husband decided to sign a lease on a house there since, you know . . . still a pandemic out there, and a small apartment in NYC with a toddler versus a house with built-in child care in the form of doting grandparents nearby was not hard math.
 
But we are a scrappy bunch, and we’ve decided to make it all work long-distance, so there were COVID tests, there was quarantining, there was a lot of prepping and driving, and then there was a photo shoot. And there was us taking over her house, with her very lovely husband making coffee runs to keep us fueled. In short, it was awesome and I can’t wait for the next one. Screw you COVID! We’re not letting you win.
 
Anyway, if you ever wonder about all of the food in all of these gorgeous photos, it’s usually the collective work of my small freelance team. We shoot pretty far in advance most of the time, and as you would imagine these images take a lot of work and organization. During these past months, and for the foreseeable future, there will be more work, more planning, more effort to keep things on pace. But as Cheyenne and I discussed for five hours on the way home, it’s all worth it. No pandemic is going to keep us down.
 
And now school starts (starts?), leaves begin to change color, and we head into a fall unlike any we’ve ever known. I’ll leave you by saying: I’m here. I’m going to continue to show up, cook things, tell you how to make perfect rice, offer ideas for dinner. And I really, truly appreciate you showing up as well. If there was ever a we’re-all-in-this-together moment in our lives, this would be it. 
 
As Gene Demby says when signing off from the Code Switch Podcast: Be easy, y'all.
Marinating fish in yogurt gives it a little bit of tang, and a lot of tenderness (but it doesn’t taste “yogurty,” I promise). And great flavor comes from the seasonings: lemon, garlic, oregano, cumin, and a bit of allspice. I used cod, but you can use whatever flaky white fish you like.

Click here for the recipe.

I am always looking to shake up my taco game.  This chicken taco filling is pulled together with a tomato sauce that has piquancy and depth.  It would also make a sensational filling for enchiladas. Also check out How to Warm Tortillas to learn the difference between good soft tacos and great soft tacos.

Click here for the recipe.

I originally developed this recipe for Food52, with the notion that a sophisticated pasta can be yours for cheap. No one will ever think this beautiful, stylish, delicious pasta costs about $3 per serving.

Click here for the recipe.

The scent of Thai curry cooking is very possibly one of the greatest kitchen smells ever. Lemongrass, chilies, garlic, ginger, coconut milk, coriander, and cumin all mingle together to create a heady aroma that pulls people to the table.

Click here for the recipe.

A heap of tender sautéed mushrooms make a perfect companion for a crispy pork cutlet.

Click here for the recipe.

This is the first thing I make after every apple-picking expedition, and I need to get one of those on the calendar stat.

Click here for the recipe.

After months of quarantine cooking projects, we head into fall, into back-to-school season . . . whether that's literal, virtual, or just how many of us feel (even if it's been decades since we were actually heading to classes). The rhythm of life changes, and our cooking changes with it. So wouldn't it be nice to give your kitchen arsenal a little refresh? I've partnered with Kuhn Rikon to put together an amazing bundle of kitchen essentials for one lucky winner. Kuhn Rikon is a maker of Swiss-made kitchenware, knives, and pressure cookers designed with fun, color, and function in mind. Anyone just beginning to build their kitchen or ready to upgrade their cooking skills and tools would be happy to unpack this box of cooking supplies. It includes Kuhn Rikon's Covered Wok Skillet and Swiss Multi-Ply Frying Pan, a spatula, a peeler, two knives, and more—a more than $400 value! Plus it wouldn't be right to not throw in a copy of each of my cookbooks: The winner will also receive a copy of The Mom 100 Cookbook and Dinner Solved! Click below for the rules and to enter the sweepstakes!
Enter the Mom 100 x Kuhn Rikon Kitchen Essentials Sweepstakes!
BUT WAIT, THERE'S MORE . . .
See More Recipes on TheMom100.com
If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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