Meal Plan Problems Solved!
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You know you need to brace yourself when the weather report presents you with a flash flood warning . . . in Manhattan. My brain is conjuring up alarming images of taxis and hot dog carts and puppies swirling toward the East River. As of this writing, there are a lot of very wet people and inside-out umbrellas on the streets.

And here, as in many pockets of the country (world), many of us (flash flooding aside) are grateful to see rain
—to see anything that might cut through the disgusting 183% humidity (I know that is not a real number) that we’ve all been slogging around in.

Yours truly was lucky enough to be in cool, crisp Alaska last week with the Alaska Seafood Marketing Institute folks, learning all about the sustainable seafood industry and different types of salmon and crab, hanging out with fishermen and catching halibut, and eating fish so fresh that I actually made its acquaintance prior to dinner (vegetarians, I’m sorry).

My fellow food journalists and I also took great pleasure in teaching some of the international guests on this trip the phrase “That’s what she said,” popularized by The Office character Michael Scott. I can’t really share any of the examples without risking grave offense, but let’s just say that this phrase is going to be shouted in Japanese, Polish, and Portuguese for years to come.

Food writer. Cultural ambassador. International envoy. No, no . . . I’m not a Renaissance woman, just a person who wants to build bridges across borders. #Legacy.

Oh, were you wondering what to cook this week? Ah, yes, I knew I was forgetting something.
An all-in-one meal. It's the garlicky, Parmesan-infused, pan-fried fresh bread crumbs that make the dish.

Click here for the recipe.
Simple, clean, and deliciousand fast enough for a weeknight. Serve this with a simple salad and/or some sautéed green beans with Chervil Vinaigrette.

Click here for the recipe.
In the middle of a busy week, an amped-up chicken salad is such a great thing to serve for dinner. Pile it on crackers or into a sandwich, and pair it with a salad, either a simple green one or perhaps something with a bit more substance, like Red Quinoa Salad with Arugula, Artichoke Hearts, and Olives. You can’t go wrong.

Click here for the recipe.
Sumptuous and richand easy as all get-out. If you want to make a really special platewith not a whole lot of fussyou can pair these with Roasted Potatoes with Arugula–Basil Dipping Sauce.

Click here for the recipe.
While I wish I was the type of person to cook a big shoulder of pork low and slow in an outdoor smoker . . . I’m not. But we all love a good pile of vinegary shredded pork on a bun. So I brought the whole shebang indoors, and now I can have a good old pulled pork party any time of year. Serve with pickles, Spicy Coleslaw, and Zucchini Ribbon Salad.

Click here for the recipe.
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